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The Foodie Report
Ruminations on food, cooking in and eating out in our area.


It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.


Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.


Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.


Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.


Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Thursday, April 26, 2007

Beer: Beverage/"Secret" ingredient


Like many men I know, my dad throws a huge dollop of improvisation into just about everything he cooks.


Especially when he makes barbecue sauce. He gets a twinkle in his eye and a little extra pep in his step as he bounces about the kitchen, grabbing honey from the pantry, an orange from the fruit bowl, vanilla extract and peppercorns from the spice cabinet, etc... If the spirit moves him and the season is right, he'll run out to his well-tended garden to grab a handful of jalapeno peppers to heat things up. It's obvious that he loves the ritual of it all: Add a dash of something. Stir. Taste (while staring at the ceiling as if the recipe is up there). Repeat. Who needs measuring cups/spoons?


And, to "balance it out," a fair amount of beer always ends up in the pot. And even though it's always a little different each time, the result is always fabulous, and better than the last batch he made.


I know some guys who would put beer in a cheesecake if they thought they could get away with it. (And, apparently, you can.) So the only thing that surprises me about the new Guinness Draught Beer Blend barbecue sauce from Bull's Eye is that it's just now coming out. I would think brand managers would have been huddled around conference room tables, planning to launch a line of beer-flavored foods long before now. The stuff wouldn't even have to taste like beer. I have a hunch that, for many beer lovers, just knowing it's in there is comfort enough.


What do you love to cook/eat that just doesn't taste right without a splash (or a pint) of beer stirred into it?


3 Comments:

at 4:38 PM Anonymous Anonymous said...

I made a delectable brownie recipe on St. Patrick's Day that included almost a whole Guinness. They were the most moist, rich brownies I've ever had!

 
at 5:08 PM Anonymous Brendon said...

Mmmmm...Guinness brownies?? Post that recipe!!

I simply can NOT make a batch of good chili without adding a bottle of beer to the mix. I honestly don't know that it adds much flavor, but instead of adding water, I just feel the beer adds my own personal touch, plus my nephews LOVE pouring it in...

 
at 11:21 PM Blogger DH said...

i LOVE the Bull's-Eye Guinness BBQ sauce. actually, i worked on the team that brought it to market. we're really excited about the sauce and hope that all your readers are too. thanks for blogging about our sauce!

 
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