Funny...I would use beer in baking, rather than cooking. I agree that it's too bitter for most things; bitterness is a problem to SOLVE when dealing with vegetables.
But I hear that using beer when slow roasting a turkey is a really great way to, um, make it better somehow. It's all academic to me since I don't eat poultry or other meats. I guess any time you'd use stuffing, you could apply beer? it is liquid bread after all.
Anyway, I agree that the chef should have stuck around. And if s/he needed to leave, there were more gracious ways to accomplish such.
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But I hear that using beer when slow roasting a turkey is a really great way to, um, make it better somehow. It's all academic to me since I don't eat poultry or other meats. I guess any time you'd use stuffing, you could apply beer? it is liquid bread after all.
Anyway, I agree that the chef should have stuck around. And if s/he needed to leave, there were more gracious ways to accomplish such.
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