What model craft, or are you talking metaphorically?
I have a 1974 Bellanca Super Viking
Nice. If I had the eyesight I might have wanted to be
a pilot.
What are your favored kinds of beer?
I have historically been a sucker for dark, thick craft brews. My town has decided to market itself as the 'barrel district' due to the number of breweries and distilleries in our small city. But anyway, I cant afford my
We have a nearby town, not yours, that would qualify for
the name - San Marcos, which Lilli and I regularly stop in
for lunch and some suds after a tiring morning of playing
chamber music with an assortment of former pros and amateurs
(she doesn't play or drink beer but is the designated driver).
existing beer tastes. Also, my spouse decided it was time for us to go
on low
carb (not my decision and I'm at the gym 5 nights a week powerlifting). So after some dsicussion with bros at work, I've decided to condition
myself to
enjoy domestic canned beer so, I'm doing my best to like Miller Genuine
Draft
and, when not available, Micholob Ultra.
I caught your correction about Lite. I'd go with the Ultra,
myself, though Swisher has introduced me to the beauty of
cheaper off-brand watery swill of even lower pretentions.
Some of them have all the charm and flavor of a glass of
seltzer with vodka in it, but there's the effect, too.
But if you want names of stuff I actually like, I'm a big fan of Stone
brewing.
So, Arrogant Bastanrd Ale, their seasonal Smoked Porter is really good.
I used
to like Sudwerk's doppel bock but some american dudes bought them out and changed everything. Old Rasputin's Russian Imperial Stout has been a
good fave.
Those are worthies, but I've lately gone away from the
hoppier formulas and back toward malt-rich Englishy darks
and German-style pretty much everything without wheat,
which I abhor.
On the lighter end of beer, I actually enjoy Piney the Elder. I'm not
royalty
enough to have tried Piney the Younger. My area has a taste for IPA's,
which I
hate with a passion. So, finding beer I thoroughly enjoy around here is difficult.
Interesting. where do you draw the line on the hops?
Carbonnades de boeuf a la Flamande
categories: Belgian, beef, main
Servings: 4 to 6
2 Tb vegetable oil
1 1/2 lb lean beef, sliced 1/4"
Salt to taste
Pepper to taste
1 Tb flour
2 c Belgian beer
1/2 ts powdered mustard
1 Tb brown sugar
1 bay leaf
1/4 ts dried thyme
1/4 ts dried parsley
Fresh parsley for garnish
Heat oil in a large heavy casserole.
Sprinkle meat with salt and pepper,
and sear it in the hot fat. Remove
meat and set aside.
Cook onions in the same hot fat until
golden. Remove and set aside.
Turn heat down to low. Add flour to
fat in pan and cook 5 min. Remove pan
from heat and add beer, mustard and
brown sugar. Stir mixture well. Put
pan back on stove and add reserved
meat. Bring mixture to a boil and
then let simmer for 10 min or until
the sauce has thickened. Strain
mixture to remove any lumps. Add
bay leaf, thyme and parsley to
strained stew.
Heat oven to 325F.
Return beef slices and onions to
stew. Stir well. Cover casserole
and cook 2 1/2 hr or until meat
is very tender.
Serve with hot rolls or sliced
country bread.
CHEF FRANCOIS KELLER, NEW WORLD BISTRO, WINTER PARK
Orlando Sentinel, 6/21/94
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