Beer Caramelized Onions

(there should have been a picture here, but I ate it all) 1. Beer Selection – This is the most important step, no lie. Most onions will produce the same flavor, and if you follow Step 3, you’ll get the same general results. The beer adds a lot to the final flavor. Some will produce…

Yusho’s Ramen Battle – Zaragoza vs. Van Lente

Two ramens enter, one ramen leaves (victorious)! Jonathan Zaragoza of Birreria Zaragoza, rapscallion of other kichens, vs. Tom Van Lente, the Taco King of Chicago (aka Big Star). Watch these two talented chefs battle it out. $35 dollars includes a soft serve and a draft cocktail.        

Forbidden Root Beer Dinner at Arami, June 11th

  Arami’s Chefs de Cuisine Ajay Popli and Nelson Vinansaca have designed a five course menu that draws inspiration from Forbidden Root’s current brews, five of which will be paired to each dish. Forbidden Root’s unique botanical brewery methods use all natural ingredients, including herbs, spices, barks, roots, honeys, stems, seeds, nuts, vanilla bean and…

Boozy Beggar Picture of the Day – Beer Mustard Recipe

First of many batches of homemade homebrew beer mustard. This is a pale ale and white wine vinegar base. Delicious. More experimentation needed and a label design perhaps. Recipe below the pics. via Instagram http://ift.tt/1HWspgX 1/3 cup (2 oz) of yellow mustard seeds 1/3 cup (2 oz) of brown mustard seeds) 1/2 cup of Homebrew…

Boozy Beggar Picture of the Day – Basic Pickles Recipe

Wrapped up a weekend of holidaying with a lot of leftovers, kitchen projects that need doing, and weird leftover bottles of wine and such. Figured I’d start putting them to use today, by processing these cucumbers into pickles, and using what I think is my basic quart-jar recipe for the foreseeable future. Maybe more food…