Anvers ham—Tender, dry-aged Flemish prosciutto, made from horse meat. Recommended beer: De Koninck. Cob-smoked bacon—A tradition in the farms and smokehouses of rural Vermont; pungent, sliced thick and often cured with maple syrup. Recommended beer: Otter Creek Stovepipe Porter. Landjaeger—Germany’s dried, smoked hunter’s sausage notably spiced with caraway; often called gendarme in French-speaking countries. Recommended... View Article
Food - Full Pints - Travel Features January 1, 2008 - Kerry J. Byrne
The first problem with butchering pigs is transportation—that is, assuming you don’t live on an actual pig farm, which, admittedly, would be nice.
Food - Full Pints September 1, 2005 - Julie Johnson Bradford
A fervent beer lover I know was sitting in a multi-starred restaurant. He’d made his food selection, and was studying the drinks menu. After glancing at the beer list, he scanned the wine pages before calling the sommelier. “I was looking for something in a jug red,” he said. “I beg your pardon?” asked the... View Article
Food - Full Pints - Live Beer May 1, 2005 - Fred Eckhardt
The pairing of beer with chocolate seems recently to have gained a life of its own. Among other signs are reports from New York that hint this lovely combination is “the next big thing.” Actually, during the past year, our stout ice cream float made inroads in the Big Apple, according to the Wall Street... View Article