French fries (or chips) are a well-known element of fast food. Ingredients Potatoes (those with a high dry matter content such as Russet or Maris Piper work best) Cooking oil Salt Procedure Peel potatoes, and cut into thin straw-like pieces.…
Ingredients 1 rabbit Onions, chopped Carrots, chopped 1–2 ea. St. Sixtus 8 degree abbey beer Prepared mustard 2 slices of old bread Procedure Divide the rabbit into practical pieces. Cook the onions and carrots in a large pot until colored.…
Booyah is a stew created in Northeastern Wisconsin by Walloon-Belgian immigrants (particularly in the Green Bay area). The name is believed to be derived from the French word bouillir, meaning “to boil.” The stew is sometimes created in giant steel…
Waterzooi is a classic stew in Northern Belgian cuisine. Its name is Dutch, meaning “watery mess”. The original form uses fish, though today chicken waterzooi is more common, as well as vegetables such as carrots, leeks, and potatoes, as well…
Ingredients Flour Pepper Salt 500 g beef suitable for stew (e.g. from the neck) Butter 2 onions, chopped 1 bottle of dark beer (preferably Trappist, but any dark beer will do) 1 bottle of cherry beer (any kind blond beer…