Re: FN-FORUM: [OT] 3 mins silence

date posted 7th January 2005 14:47

Dave Edwards wrote:

>>BTW Dave there is also a 'cuisine de biere' in Belgium, where they use
>>various of those fruit and wheat beers we sampled in Brussels!
>
> Ah! Familiar with the use of beer in cooking - in fact sometimes throw
> some into the ever evolving chicken soup recipe.

You must give us that - sounds interesting. But how about these:

Scallops in a sauce of Rochefort 8, a strong dark Trappist ale.
Steak Bruxelloise, served with tangy sauce combining Cantillon Geuze
and the local sharp-tasting soft white cheese.
Duo de poisson: salmon and John Dory with a sauce of capers and wit
beer, the Belgian style of spiced wheat beer.
Baked pear in a syrupy kriek sauce, using cherry lambic, or a Geuze
sorbet?

Paul.