From the HBD Archive
From: bergman@m2c.org (Michael Bergman)
Subject: Homebrew Digest #368 (March 01, 1990)
Date: 1990-03-01 15:09:50 GMT

Mark R. Leone <mleone@cs.cmu.edu> asks for recipes for food with beer
as an ingredient. I have never had them myself, but have heard lots
of praise heaped on the "shrimp steamed in beer" at Poli's Seafood in
Squirrel Hill, Pittsburgh. A happy coincidence that Mr. Leone is
currently in the right city to take advantage of this! Let's hope he
likes shrimp (I don't, which is why I've never tried Poli's)

Any good bread book should have a recipe for beer bread, in which beer
is used as the source of the yeast, as well as replacing some of the
liquid. Most mediaeval recipes for either bread or cake call for beer
for this purpose, since standardized freeze dried yeast packets were
not yet available ... any of the mediaevalists out there want to post
a recipe?

- --mike bergman
Massachusetts Microelectronics Center
75 North Drive, Westborough, MA 01581, USA +1 (508) 870-0312
UUCP: (...harvard)!m2c!bergman INTERNET: bergman@m2c.org


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