A couple of weeks ago, the Little Woman and I went to an area restaurant that features locally produced craft beer in its menu offerings. I am not a drinker (of anything, including the meads I’ve made over the years), but the Little Woman is; she loved the place. I loved the food, but had a bit of a headache because someone in the kitchen was a little too free with the beer.
I used to cook with beer – Budweiser, to be exact – when I was in my early twenties. I wouldn’t so much as cook with it as I used to spray it on my hamburgers when I grilled. Never thought to pour any in the actual mixture, but I may attempt that soon. What this restaurant makes that really blew my mind, though, is their beer-seasoned meat loaf and beer seasoned mashed potatoes. I knew that you could do that with the meat, but never heard of beer potatoes until we visited this place.
I need that recipe! Those were easily some of the best restaurant served potatoes I’ve ever had, and I’m a huge fan of spuds.
Actually, I might get some craft beer at the end of the term and experiment. I’m sure that I can come up with something that might work.