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21. Posted by Isadora (Travel Guru 13926 posts) 11y

Quoting IronChef

Quoting beerman

Hey IronChef

Welcome to TP. Love the moniker....Ever tried the "60 minute speed cooking sprint"? Hmmm, what's today's mystery ingredient.......

Haven't done the sprint on purpose, only when we're in the weeds at work.:( Although, I was trying to organize an Iron Chef competition with other chefs here in Charlottesville, Va. Didn't ever work out but I would love the competition.

beerman, I'm guessin' you like micro-brews. Maybe even brew you're own. Ever tried any Magic Hat. Micro-brew from VT. My favorite I've found so far. They have a bunch of seasonal brews. Somethin' to look for.
Cheers! (BURRPP!!)

Since Beerman has not gotten back to you yet - he's been a bit busy of late - I'll take a stab at answering. (One of the perks of being married to Beerman )

Have you visited Chicago?? If so, have you ever tried any of the Berghoff brand line-up? If so, that's Beerman's beer. He is the BrewMaster for a regional brewery in Wisconsin. (No home-brewing though.)
Beerman

I'll let him answer the question about micro-brews and Magic Hat and anything else he cares to add when he can pull himself away from the brewkettle... (Trust me - he'll make an appearance!)

22. Posted by beerman (Respected Member 1631 posts) 11y

Hey IronChef

Like Isadora said.....here is my appearance (just wait til another TP Birthday comes up!!)

I can't recall having Magic Hat...though I know the brand. I taste so many different beers that sometimes I forget what is what, though generally not from drinking too much...

I am the Brewmaster of the 16th largest brewery in the US (out of 1400 BTW). Like being a chef, everyone assumes it is a glorious job, filled with parties, fame, glory, etc. OK, it is, but it is still a job, and sometimes after 10 hours in the beer mine, I just want a nice rum or vodka martini. Just like you, I imagine, after many hours in the kitchen, might just want a plain old cheeseburger.

I have known my share of 5-star chefs, and they taught me a lot about simplicity with elegance. Like your fruit and cheese picture.....great stuff. Were those herbed goat cheese pillars on the side of the platter? Isadora is drooling......but so am I...... ;)

Lately, the push in brewing has been to pair beer and food, like wine and food. The town where I work has half of the Master Cheesemakers in the US, and they are well practiced at their craft. We have the only Gruyere and Limburger factories in the US though, I have yet to be able to pair a beer with stinky Limburger...... any suggestions? They also say in this town that "you don't eat Limburger with your nose..."

For a minor little sampling of TP food, check out this thread...

See Post #148

Cheers, and Bon Apetit!!

Beerman

23. Posted by IronChef (Full Member 1076 posts) 11y

Beerman and Isa,
Good eye. They were goat's cheese but I rolled them in curry powder. I have not yet had the opportunity to get to Chicago. Just haven't been close enough, though I have heard great things form a frien who went to the Art Institute there.

Checked dinner on the stinky thingy boat. Can't believe you would be able to prepare that on a boat! Truly impressive. Loved the marjoram with the cranberry relish. Such an under-appreciated herb. I'm gonna have to remember that one. Thanks.

So much to do with the packing and all. I keep slipping away to check out TP and find any excuse to procrastinate. Moving out to Cali keeps my mind in a whirlwind. Where to go on the way and all. Sometimes I'm already on the road, in my mind. Stopping at all the breweries on the way to get a sample of the local stuff.

MMmmm, a cheeseburger. In fact, anything that someone else cooks - my favorite meal. Unless, of course, I'm hosting the party but then I have to call in a couple of dishwashers. Somehow I always manage to use every single possible container in the kitchen for my mise en place.

Is the novel finished? I'll have to read the thread from the beginning to see, I guess. Maybe my next packing break.

Hasta luego, amigos.

24. Posted by Isadora (Travel Guru 13926 posts) 11y

Quoting IronChef

Checked dinner on the stinky thingy boat. Can't believe you would be able to prepare that on a boat! Truly impressive. Loved the marjoram with the cranberry relish. Such an under-appreciated herb. I'm gonna have to remember that one. Thanks.

Is the novel finished? I'll have to read the thread from the beginning to see, I guess. Maybe my next packing break.

Hasta luego, amigos.

Marjoram is my favorite herb - it's so versatile! Not quite the "average" Italian herb and yet it goes well with so very much!

No, the Novel is not finished yet - we're waiting for a certain member named TWAY to add her next installment. It is an on-going epic and I doubt there will be an end any time soon. Though, there are only a few that read it - they are exceptionally dedicated to the cause! We have it saved as a Word doc, so - if you would like the complete text (minus all the misc. comments), let me know and I will send it in a regular e-mail.

25. Posted by tway (Travel Guru 7273 posts) 11y

Funny, I was sure I heard my name...

26. Posted by Isadora (Travel Guru 13926 posts) 11y

Quoting tway

Funny, I was sure I heard my name...

Maybe it was just an echo....
TWAY... Tway... Tway...Twa... Tw... T...

TAG! YOUR IT!!!! Or, were you hiding out on the Sinky Boat Thingy and now to full of prime rib to write????? (I didn't think llamas ate prime rib. Maybe it's a side effect of the speech chip.)

27. Posted by ChIqUiTtA (Respected Member 278 posts) 11y

heya lance... sounds like you've moved around quite a bit and you've seen a lot of the states!!
welcome to tp!
lauren ;)

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