Beer Battered Food-Breaking the WoW or not?

[_Morley]

Less banter, more recipes.

Please.

[_Blixa]

I make an awesome beer based chili.

And stout or porter is great in pancake batter.

[_Fence Sitter]

Personally my favorite beer recipe is beer mixed with more beer.

[_3sheets2thewind]

There is no difference. Just as there is no difference between caffeine in soda and chocolate. Just don't tell the knuckle heads about cooking with alcohol that boils out when fried.

[_Morley]

And stout or porter is great in pancake batter.

As a buttermilk replacement?

[_zeezrom]

Zee, did you put the vodka in knowing that your TBM family would be coming?

H.

I made the pie for them. I thought they would be okay with it since we are just talking about a pie crust here.

Morley, I use the America's Test Kitchen books and unfortunately, they are not free to post. Sorry. :(

[_Morley]

Zee, did you put the vodka in knowing that your TBM family would be coming?

H.

I made the pie for them. I thought they would be okay with it since we are just talking about a pie crust here.

Morley, I use the America's Test Kitchen books and unfortunately, they are not free to post. Sorry. :(

Thanks, Zee, I'll look it up. I've never successfully done pie crust before. But I feel a victory dance tingling in my toes.

[_LDSToronto]

I make an awesome beer based chili.

And stout or porter is great in pancake batter.

I made Guinness stew - delicious.

[_LDSToronto]

I don't like Scotch whiskey, and have about 3/4 bottle left. Any recipes one can make with Scotch?

H.

[_Morley]

Cook's Illustrated Foolproof Pie Dough

Ingredients: one 9-inch double-crust pie

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.


http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html