[Sca-cooks] OT: Pairing food with beer

Kathleen A Roberts karobert at unm.edu
Wed Oct 21 08:00:13 PDT 2009

On Wed, 21 Oct 2009 09:52:51 -0500
  Judith Epstein <judith at ipstenu.org> 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 
> 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 

for some silly reason, candied ginger comes to my mind 
very strongly.


"Being Irish, he had an abiding sense of tragedy which 
sustained him through temporary periods of joy."
W. B. Yeats
Kathleen Roberts
Coordinator, Student Admissions
University of New Mexico
Albuquerque, NM
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