The Aussie BBQ…or Russian Roulette for food
Reblog, link below
Anyone can cook meat, all you need is a frypan, temperature controlled stove and a dash of oil.
It takes a real man to cook on raging flames, with the temperature fluctuating between burn and incinerate, when even getting close enough to flip the meat might cost you an eyebrow..thats what makes it ‘Mans work’.
* Perfect, the meat should go on NOW
With a beer in one hand (to put yourself out when you catch fire) and tongs in the other you dash headlong into the flames, turning that which seems scorched enough and moving to the side that which is still on fire, then dash back checking for burning eyebrows and forearms as you do. A long slurp on the beer about now will cool your burning throat..
Now stand back for a few minutes as you recover from the incineration, slurp a few more times on the beer still in your hand and laugh with friends, telling jokes about women, cars, work or the weather. All to soon it’s time to tackle the flames again as you prepare by drinking more beer for the upcoming fight, thankful for the fireproof apron and burn cream already rubbed into the groin.
Before long though the cooking is over as most of the meat is set and shrunk like a rubber shoe sole, a sure sign that it’s cooked enough. Regardless of the amount of carbon on the surface the cook declares the meat ‘cooked’ and ‘perfect’.
*Of course you’ve locked the dog away in the back room…
Want to read more? Do you dare read more? Then hop across to Set the Tempo if you want to see how this ends.
Satireday on Fizz
Whether you call it Christmas, Yuletide, Quafftide or just the Silly Season, you should be thinking about…
Beer before the Sun is Over the Yard Arm
The Yard Arm
This is not considered socially acceptable, and is generally a rule that I play by. The old naval term, “the sun is over the yardarm” refers to 11am. I rarely have beer before lunch.
However, in my youth I have done some silly things, like beer on my cornflakes. But those days are long gone… so long gone. My rule is never before midday.
Then last night a post caught my eye; Beer For Breakfast: How to Make French Toast with Beer
Now, I thought to myself, that’s got to be worth a look.
The intro read:
“If you have booze for breakfast, let alone before midday, you are heavily frowned upon. But if breakfast is the most important meal of the day, surely it isn’t complete without some beer! Maybe substituting your morning cup of Joe for a pint is a bit weird, as is pouring it over your cereal, but it is both acceptable and de-bloody-licious to use it to make our French toast.
This isn’t your bog standard French toast where you just mix an egg with some milk, dunk your bread in the bowl and then fry it. This recipe is far more sophisticated, yet insanely simple, and your tastebuds will feel as if they’ve died and gone to heaven, only to realise that heaven is a pub with free flowing ale and no tab!e.
To make this taste sensation, all you will need is:”
You’ll have to check the above link for the recipe and instructions, and then you should have something like this:
Image: The Grill and Barrel
I have been a French toast fan since I was twelve and my friend, imported from Scarborough, showed me how to make it on sleepovers, although we called it Eggy Bread. It remained Eggy Bread until my culinary tastes refined in adulthood and I discovered it was actually French toast.
I can report, this morning, that it is delicious, of course being descended from good British stock, mine was accompanied with bacon, pan-fried slices of potato and stewed tomatoes making it similar to a full English Breakfast.
Being as it was post-Coffee, it was accompanied by a large beer handle of Chateau Neuf de Sparkling Mineral Water,
I recommend trying it, nay, I urge you to try it, you’ll never look ordinary French toast in the same way again.
Beer Soup *Blink*
A reblog from Fromage Homage
Quicke’s Cheddar Cheese and Beer Soup
Beer Soup – Image from the post
I’m determined not to put the heating on until October but this autumn weather is certainly trying my resolve (hailstones anyone?!) So, it’s ridiculous Nordic cardigans, hot water bottles and comfort food all the way here. Rocket, lettuce and radishes have all fallen by the wayside in favour of starchy root vegetables and soups have kicked out salads. I first came across Cheese and Beer Soup in Kirstin Jackson’s exploration of American cheese…
Read more on: Fromage Homage on the link above.
What beer be this?
Pizza Beer…
Pizza Beer” was developed Labor Day, 2006 by Tom and Athena Seefurth in our home brewery in Campton Township, IL. It all started with a surplus of tomatoes, a bag of garlic & an idea that started early in the spring when we planted our garden herbs. – Mama Mia! Pizza Beer for more info.
Do they Have Beer on…
Mars?
Yes, you know, the fourth planet from the sun; the one that Curiosity is currently running around looking for signs of water.
Apparently, it is possible to get beer on a Mars… bar.
Sorry, folks, couldn’t resist that one!
Do they have Beer in…
The Solomon Islands?
Yup, that question again… Where’s the Solomon Islands?
Right there, tucked in beside Australia.
There is much on Google about beer from there, so I haven’t got much to show you; except to say that, yes they do have beer.
.
.
Do they Have Beer in…
Albania?
Oh, okay, where’s Albania?
In Europe…
Across the Adriatic Sea from Italy.
A smallish ex-communist country that many don’t know exist.
Yes, they have beer in Albania!
argentumvulgaris
