tag:blogger.com,1999:blog-5993007378997589817.post9121358325509905548..comments2024-03-25T12:03:07.566+00:00Comments on BREWING AT THE DOCKSIDE: 15. Shellfish StoutStuart Howehttp://www.blogger.com/profile/06824861810753081932noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5993007378997589817.post-63530159215847375342010-04-09T04:32:41.174+01:002010-04-09T04:32:41.174+01:00Three Boys do a very popular Oyster Stout here, th...Three Boys do a very popular Oyster Stout here, the oysters go in for the entire boil and are aparently rubbery and inedible when they come out.Kieran Haslett-Moorehttps://www.blogger.com/profile/04562970144894398803noreply@blogger.comtag:blogger.com,1999:blog-5993007378997589817.post-65492231477178282332010-04-05T12:35:35.269+01:002010-04-05T12:35:35.269+01:00Yes indeed, Ms Malone had a nice pair of clavicles...Yes indeed, Ms Malone had a nice pair of clavicles! <br /><br />I used Oud Beersel which isn't especially bitter or sour when compared to Cantillon. Something, maybe the oil and butter seems to mop up the bitter/sour notes of the gueuze leaving a nice vinous note in the cooking liquor. <br /><br />I would guess that the advent of the gastro/theme/sports pub did for the fishmen. Shame, Jellied eels with vinegar and pepper are a much healthier option than a donner or cheeseburger.Stuart Howehttps://www.blogger.com/profile/06824861810753081932noreply@blogger.comtag:blogger.com,1999:blog-5993007378997589817.post-1518074163951230592010-04-04T22:55:47.278+01:002010-04-04T22:55:47.278+01:00Ah, a picture of Dublin's famous Tart with the...Ah, a picture of Dublin's famous Tart with the Cart.<br /><br />Do you not find actually boiling the gueuze increases the bitterness? Or is this not a problem with cooking with gueuze? (Confess that's one I've never cooked with …)<br /><br />And as an aside - whatever hapened to thise people who used to come round pubs of a weekend evening with trays of cockles and whelks to sell?Anonymousnoreply@blogger.com