We eat a lot of rice a roni in my house. By a lot I mean way more rice a roni that any people should actually consume. But what can I do? It cooks up in 15 minutes, goes with whatever I'm making and it's always on sale. Then recently a friend expressed some concern over the amount of rice a roni we consume, and mentioned cous cous as an alternative. Cous cous! Of course! It cooks up in 5 minutes and can take on any flavor you want pretty much. So tonight was Moroccan spiced pork with Rare Vos cous cous.
Rare Vos is beer that comes to us from Ommegang brewery in Cooperstown, NY. It has a slightly floral aroma, similar to orange blossoms, with a mellow caramel malt flavor and a fruity yeasty flavor. I thought it would go well with the spices on the pork.
So following the package directions on the cous cous I replaced the cup of water with a cup of beer. And that was it. Sometimes it's as simple as that, just replacing one liquid with beer. I will say that while this beer is excellent to drink, next time I will use a different one. One thing I have noticed is that when you are cooking with beer it needs to have a strong flavor to come through. Oh well, at least it wasn't as bad as that first batch of sugarless muffins.
So farewell until next time and don't forget to follow me on Twitter @bierqueen.
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