Tag Archives: cheese

Beer Goes Better With Cheese

Wine & Cheese? No, Thanks! Beer Goes Better With Cheese | By Gary Alan

Whenever you see a wedge of cheese or a plateful of different gourmet cheeses, you are sure to find a bottle or two of wine. This is quite true of most photos found in food magazines and even as features or screen shots on food-related TV shows. Cheese goes with wine. Period. But have you ever wondered why you just love munching on your favorite pizza smothered with extra cheese while drinking beer? Or smacking all of your fingers after putting a mouthful of nachos drizzled with cheese and making it go down with beer? Got it? Oh, YES! It’s because cheese goes better with beer!

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The world's newest magazine dedicated to everyone's favorite drink, Beer! What should Pilsner taste like? What's an IPA? Why does beer go skunky? How can I score free beer? Every issue aims to inform, educate and entertain!

Cheese and beer have contrasting and complementing tastes that create a new kind of combination for your taste buds. Since both cheese and beer are fermented, beer tends to echo the flavors found in cheese, and thus, it is easier to pair cheese with beer. Unlike with beer, pairing cheese with different wines can be tricky. Experts say that beer complements the taste of cheese and vice versa because both are produced in farms and have the earthy, musty and yeasty kind of characteristics that can blend well together. The cheese and beer combo can actually be traced back to the Middle Ages in Belgium when monks produced cheese and beer of excellent quality. This pair was part of their daily diet and source of income. Nowadays, when you order beer in a bar in Belgium it will surely be accompanied with a small bowl of cubed semi-soft cheese sprinkled with celery salt.

Cheese and beer have the most harmonious match and balance because beer is less acidic than wine thus giving your taste buds a better chance of appreciating the rich taste of cheese. However, similar to the rules in pairing wines with cheese, there are several guidelines you need to take note of when preparing beer with cheese.

  • Rich and fruity beer – must be paired with extra sharp cheddar or Mascarpone which is a formless cheese usually used for desserts and sauces.
  • Lighter beer or lager such as Harpoon Pilsner, Radeberger and Stella Artios – can be paired with mild cheddar, Monterey Jack, American Cheese, Muenster or Havarti.
  • Wheat beer – goes best with feta and goat cheese or any pungent cheese. Dark beer or lagers – are paired with Swiss cheese, gruyere or emmental cheese.
  • Hoppy pale ales – goes best with parmesan, romano or spicy cheddar cheese.
  • International beer – pair with cheese from the same region or country where it came from.

One very important tip to remember when pairing beer and cheese is to complement tastes. Mild beers go with mild cheese and robust beers go with robust cheese.

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Oh My, Chicken Pie – What is it and How Do I Make it?

Oh My, Chicken Pie – What is it and How Do I Make it? | By Eric Stifel

Oh My Chicken Pie

I can’t imagine any one else having these exact ingredients, so modify where you want or need to, but it really turned out great.

– Chicken I stuffed a chicken with wild blackberries and smoked it, I had about 2 cups leftover
– Carrots 2 sticks, sliced long ways in to 4 pieces then turned sideways and diced
– Celery 2 stick, sliced long ways in to 3 pieced then turned sideways and diced
– Onion about 1/2 cup
– Scallions 2 cleaned and diced
– Yellow Squash 1 extremely large one, I used about 3/4 of it. You may need 2 or 3 if yours are small
– Cabbage 4 leafs, carefully pealed and sliced and diced
– Corn 1 1/2 cobs, I cut it all off and broke it up in to single pieces
– Campbell’s 1 Family size can of Cream of Chicken, I used about 3/4 of it
– Ramen Noodles 2 bags, don’t use the seasoning it came with, unless you really want to…
– Garlic 1 table spoon of sliced and diced garlic
– Pie Shells I used 2 frozen deep dish you can get from most grocery stores…
– Spices Salt, Pepper, Basil, and what ever you like.
– Bacon Fat 2 table spoons full (maple flavor bacon) or use butter or Extra Virgin Olive Oil
– Cheese I had 2 half bags of Mozzarella and Mexican 4 cheese, I mixed them and used it all

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Saveur is for people who experience the world food first. It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on heritage and tradition, home cooking and real food, the magazine evokes the flavors of food from around the world (including forgotten pockets of culinary excellence in the United States). It celebrates the culture and environment in which dishes are created and the people who create them. It serves up rich, satisfying stories that are complex, defining and memorable. Saveur is the definitive culinary and culinary-travel magazine of its generation.

Start out by prepping all of your ingredients. You should be able to figure out what to do just from the description above. If not, cut it all up and get it ready. You are always welcome to modify what ever you have to or want to. You could use leftover baked chicken or even fried chicken. However you do it ,this dish needs to be stated by throwing the bacon fat in a large frying pan or pot and turning the stove on high. When it gets hot (whatever you are using) and melts , throw you carrots, celery and onions in and stir for a few minutes on and off. About 3 minutes later, throw the corn in and continue to stir.

In the mean time, get an other pot out and fill it with water. Take the Ramen Noodles and open the bags and carefully take the noodles out and brake them long ways so that when you cook them, they will only be a few inches long, say 1 to 2 inches. When the water starts to boil, add them and boil them for a few minutes. This shouldn’t take long, when they become soft, usually about 3 to 5 minutes, dump them in to a strainer and rinse with hot water. Now would be a good time to turn you oven on and pre-heat it to 375 degrees.

Back to the other project, add you cabbage, garlic and what ever seasonings you are going to use. One minute later, add you yellow squash that you cut into sections about 1/4″ by 1/4 ” and also add your chicken at this point. I stirred it around for about 3 more minutes and add about3/4 of the can of Campbell’s Cream of Chicken soup. That then required about an other 3 minutes of stirring and finally I added the noodles that were still in the strainer. After mixing it thoroughly I poured 1/2 in to one pie shell and the other half in to the other pie shell and stuck them both into the pre-heated oven for 25 minutes.

After twenty five minutes, I pulled them both out and took half of my shredded cheese blend and stuck it on top of one and the other half and stuck on top of the other one being very careful to cover as much of the top as possible. Finally I sprinkled some basil on the top. Then I stuck them both back in the over for an other 5 minutes. After that 5 minutes was up, I pulled them out and let them cool for a few minutes before digging in. As with most things, I ended up putting some hot sauce on top to finish it. Good eats and enjoy..

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Eric Stifel is, among other things, a Husband, Father, Brother, Businessman, amateur Website Designer and amateur article writer who has many hobbies and passions. Photography and Cooking are just two of those passions, travel is certainly an other one of them, which has lead to a large portion of the photo’s he has collected over the years. He has finally put together a website that contains a small number of his photos and recipes and it has officially hit the world wide web as of May, 2009. If you are interested in viewing any of Eric’s pictures or recipes, please stop by http://www.99centsphoto.com. He is fairly certain you will find something that will interest you in one way or an other.

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