On Jan 16, 8:17 am, Melba's Jammin' >
wrote:
>
> What a great list, Bob! Jeez.
> Have you posted the Guinness-braised short ribs?
>
Back in 2005 there was a thread about these. Charlie Gifford noted
that he liked to add sausaages for extra meat/body, and he offered
this opinion about the stout:
"Ah. Well now.........For cooking I only use bottled Guinness Export
Extra
Stout. This is the one that has been imported to the U.S. for many
years.
The canned Guinness Draft is too sweet IMO for cooking. Lovely for
drinking
mind! It has a very Chocolatish or Rootbeerish flavor. The new bottled
Guinness Draft is pure crap. It's flavor has been toned down "to be
more
acceptable for women and new stout drinkers". It is crap. Kind of like
a
Guinness light. " -aem