Ah. I figure, if I'm avoiding beer snobbery, I don't even bother identifying the brand. Eg: "Pastrami on rye with a tall can of beer." Saying "Kirin lager" makes it look like it matters to you.
I'm with minstrel on this. Pastrami, especially steamed red pastrami on dark rye with a smoky provolone and strong coarse-grained mustered is wonderful and then some. But the Kirin beer just lacks the fortitude to stand alongside such intense awesomeness. Gimme a Guinness Extra Stout with that (at room temperature), though, and you haver a happy customer. Tonight is too late to start it, but tomorrow I'll be using leftover ham in a cheesy casserole with rotini pasta, spinach, peas, and two kinds of cheese, with a buttered crumb topping.
I like me liver killing pissy shite of x kind. Kills the liver faster and me taste buds can handle it.
Love me some Kirin. Haven't had it in years. We just finished our monthly inventory and found a pork belly at the bottom of the chest freezer, so we thawed it, rubbed it with Thai honey and chilies, fried the shit out of it, and then tempura fried some poached eggs and ate that for dinner. It was really fucking good. Gonna charge $20 a pop for the leftovers and serve them tomorrow.
Making veggie black bean chilli for tea. Mole sauce with cocoa, cinnamon, cumin, chilli flakes, coffee and a bunch of other stuffs. Once it's cooked up, I stir in some lime juice, just a bit. Dead good.
Didn't you guys find a pork belly a few months ago, too? Now I'm imagining random swine coming to your restaurant in the middle of the night, curling up in your freezer for a nap, shedding their stomachs, and then wandering off into the night. ETA: OT: As to dinner tonight...I have no damn idea. I haven't even finished my morning orange juice yet.
Oh, I didn't say it made sense or was any way truthful, that's just what my whacky brain was picturing. ;-)
I don't have to cook tonight, because I did it yesterday. Pasta with tomato sauce. Again. With carrots and sweetcorn.
I am once again in that spot where I have no idea what to make for dinner. We may resort to cold cereal or take out.
Yeah, different freezer. Remnants of a former chef who liked to order random shit and hide it. The best was his collection of empty Jack Daniels bottles. Still find one every now and then in the dark corners of the basement.
Reminds me of the Easter egg-type hunt in my grandmother's garage for pint bottles of peppermint schnapps after Uncle Duane and Aunt Elsie had visited.
Didn't cook this but.... A baked half chicken with BBQ sauce brushed onto every inch. Sided with spicy steak fries and some coleslaw. Warm cornbread and a beer went with it. I'm stuffed.
Grilled cheddar on rye with caramelized onions and bacon for lunch, baby back ribs in the smoker for dinner.
