Years ago, while I putting myself through grad school, I waited tables at this great restaurant down in DC. Back in those days, it was one of those places where locals would come on weeknights for a really quality meal and great beer and absolutely no pretense.
The chef was great, and he would totally indulge me geeking out in the kitchen; pouring over his latest creation. Since the place specialized in beer there was a lot of experimenting in cooking with it–something I didn’t have any familiarity with. Wine, yes, but beer no.
But beer is such a great cooking liquid. The malt and hops are a great compliment to the richness of beef or pork. And something about braising with beer makes it even more comforting. Like wine is trying too hard, but beer-braising is just down home cooking. [Read more…]