Pouring Stout into the Pan Instead of the Glass

elleng

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Tue Jul-20-10 03:55 PM
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Pouring Stout into the Pan Instead of the Glass

I ADMIT it: When it comes to beer, I like pale, watery lagers. I know this is wrong, but while I admire the craft with which more full-flavored brews are made, their bitter hoppiness just isn’t a taste I enjoy.

Unless, of course, I’m cooking. Because if there’s anything I’m a huge fan of in the kitchen, it’s a single ingredient that brings deep, complex flavors to the pot. And in the world of malt beverages, that means stout. If you’ve ever tasted this dense, dark brew, you know why. Along with its edge of bitterness, it brings rich undertones of chocolate, coffee, caramel, even a bit of smoke.

<2 recipes>

http://www.nytimes.com/2010/07/21/dining/21power.html?hpw

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grasswire

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Wed Jul-21-10 01:03 AM
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1. oh I thought this was going to be a Guiness cake

I had one once, and it was a thing of beauty. Mmmmm.

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