[Sca-cooks] OT: Pairing food with beer

Susan Lin susanrlin at gmail.com
Wed Oct 21 07:56:21 PDT 2009

I bought a cookbook that was recently discussed here where everything is
made with almond flour.  Maybe you could check back a couple months and see
if you can find the name, which I can't remember.

But, rich = cheesecake to me!  We make one for passover so no flour.


On Wed, Oct 21, 2009 at 8:52 AM, Judith Epstein <judith at ipstenu.org> wrote:

>  On Wed, Oct 21, 2009 at 10:44 AM, Judith Epstein <judith at ipstenu.org>
>> wrote:
>> [snip]
>>> http://www.merchantduvin.com/pages/5_breweries/samsmith_stingo.html
>>> I've been asked to bring a dish to the meal that will complement the
>>> flavor
>>> of the beer...[snip]
> On 21 Oct 2009, at 9:48 AM, Amy Cooper wrote:
> Looking at the link, I don't think dessert will work: "pairs well with
>> beef,
>> wild game, or demanding deeply-flavored foods. Try with strong aromatic
>> cheese, pickled fish, cured meats, duck, or Kalamata olives."
> The thing is, Sh'maryahu likes to serve his alcohols (beers, whiskeys) for
> dessert rather than with the meal. There've got to be some strong, deep
> desserts that would work.
> Judith / no SCA name yet
> Master Albrecht Waldfurster's Egg
> Middle Kingdom, Midlands, Ayreton, Tree-Girt-Sea (Chicago, IL)
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