Ah! That sounds like a double bock I used to like! Yummy indeed! I'd be more specific but I can't spell German even close to correctly. It was a type of Monk's House Brew with a goat on the lable. Drank a lot of that at one time. Kind of the same viscosity as motor oil.
I admit to not being German good or bad and am certainly not expert on the subject, but I seem to like the Northern beers.... like Dortmunder Union and Ritterbrau.
I must watch for any possible debate as well. I must confess to hoping for a debate as I wish to learn too. Beer is good food!
Charlie OBFOOD: This was posted by dear Bob Young (I wonder how he is). It is quite good!
BEER CHEESE SOUP
Recipe by Bob Young, rfc, 17AUG98
1 cup chopped carrots 1 cup chopped celery 1 cup chopped yellow onions 2 tsp. peanut oil 6 cups chicken stock 1 cup grated Cheddar cheese 1 tsp. flour salt and pepper to taste 1-2 tsp. dry mustard 1-8 tsp. Tabasco sauce, or to taste 1-8 tsp. Worcestershire sauce 12 oz. beer parsley for garnish Polish sausage or Knackwurst, optional
SautŽ carrots, celery and onions in the oil until lightly browned. Bring the stock to a boil, add the vegetables, and simmer for 45 minutes.
Pho Ga RecipePho Ga (Hanoi Chicken and Rice Noodle Soup) INGREDIENTS: 8 oz rice Vermicelli 8 cups chicken stock 8 oz chicken breast, thinly sliced against the grain Basil, several leaves Mint, several leaves...
Dredge the cheese in the flour and mix into the soup, stirring constantly until the mixture thickens. Keep stirring often until you serve. Add the salt, pepper, mustard, Tabasco, and Worcestershire. Finally, add the beer and stir until all is not. Garnish with parsley and serve.
If desired, add sliced, cooked sausage with the final ingredients.
Serves 6 to 8.
