Category Archives: Beer

Mushroom Agnolotti in Beer Cream Sauce

One of the perks of blogging through Foodbuzz is that I’m a member of their Tastemakers program. This basically means that I get to try out free samples of new products from time to time from some of their sponsors. … Continue reading

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Foodbuzz 24, 24, 24: Snout-to-Tail, Stout-to-Pale

photo by Phil When you see those blue Eating About Beer napkins, you know you’re in for an adventure…   Earlier this month I was selected to participate in Foodbuzz’s 24 24 24 event that showcases posts from 24 different … Continue reading

Posted in Asian, Baking, Beer, Eating About Beer, Experimentation & Discoveries, French, German, Head, Korean, Meat, Mexican, Pork, Recipes/Instruction, Shoulder, Soup, Trotters | Tagged | 12 Comments

I’m Still Here…

I’m still here! I’ve been busy. Out of town, girlfriend in town, work… lots going on. I’m preparing for a pretty awesome dinner this weekend that you’ll definitely be hearing about on Sunday. I was selected by Foodbuzz to be … Continue reading

Posted in Beer, Eating About Beer | 1 Comment

Chicken Fried Tonkatsu

  I love pork. It’s no big secret, and it’s nothing new right? Everyone loves pork these days, it’s cool to like pork. But it’s actually a great thing that it is so hip to like pig because it means … Continue reading

Posted in Asian, Beer, Beets, Daikon, Japanese, Korean, Pork, Recipes/Instruction, Southern | Leave a comment

Eating About Beer

This post is long overdue but since we just met a couple nights ago to start planning for the next dinner, I thought maybe it was time to share. First off, I deserve no credit for the photos – they … Continue reading

Posted in Beer, Eating About Beer, Food | 6 Comments

Roast Chicken

I’ve been somewhat obsessed with roast chicken ever since the first time back in high school when I had dinner at my friend Neil’s house and his mom made it for dinner. For whatever reason, maybe because of my absolute … Continue reading

Posted in Beer, Chicken, Food, Recipes/Instruction | Leave a comment