Joy Of Cooking Update: Beer And Cheese Dip (and other dips)
Posted by Trott
I brought the ingredients and utensils necessary to make the beer cheese dip in a bread bowl to work. Jesse, the author of the awesome Beer & Nosh blog, works in the same building. With no advance notice, I asked him to come to the small kitchen in our building where he helped make the dip and took these photos with his iPhone.
The bread is from Boulange and the beer is Anchor Steam. Jesse felt that I could have selected a darker beer such as Guinness. He also felt strongly that the recipe should have called for making a roux in the saucepan at the outset, rather than adding whisked cornstarch and water to an already simmering saucepan of beer. On the other hand, he also expressed a somewhat perverse admiration for my slavish adherence to the letter of the recipe regardless of whether a bit of improvisation would improve it.
The next day, I made hot chorizo and cheese dip at home. I decided not to buy the chorizo with pork salivary glands, lymph nodes, and fat listed as the first three ingredients. Instead, I bought Molinari chorizo from Andronico's. For all I know, it has the same ingredients; I don't know because I got it from their butcher counter and no ingredients were listed on the generic wrapping the butcher put it in for me.
Yesterday, I made the hot crab dip. Humu and Echo tried it and reported that it was not bad, but not extraordinary either.
I am leaning so heavily on the opinions of others because I am discovering that I am not crazy about any dips whatsoever.
I brought the ingredients and utensils necessary to make the beer cheese dip in a bread bowl to work. Jesse, the author of the awesome Beer & Nosh blog, works in the same building. With no advance notice, I asked him to come to the small kitchen in our building where he helped make the dip and took these photos with his iPhone.
The bread is from Boulange and the beer is Anchor Steam. Jesse felt that I could have selected a darker beer such as Guinness. He also felt strongly that the recipe should have called for making a roux in the saucepan at the outset, rather than adding whisked cornstarch and water to an already simmering saucepan of beer. On the other hand, he also expressed a somewhat perverse admiration for my slavish adherence to the letter of the recipe regardless of whether a bit of improvisation would improve it.
The next day, I made hot chorizo and cheese dip at home. I decided not to buy the chorizo with pork salivary glands, lymph nodes, and fat listed as the first three ingredients. Instead, I bought Molinari chorizo from Andronico's. For all I know, it has the same ingredients; I don't know because I got it from their butcher counter and no ingredients were listed on the generic wrapping the butcher put it in for me.
Yesterday, I made the hot crab dip. Humu and Echo tried it and reported that it was not bad, but not extraordinary either.
I am leaning so heavily on the opinions of others because I am discovering that I am not crazy about any dips whatsoever.
Labels: joy of cooking
1 Comments:
when i was a kid, i stuck my fingers in a tub of Crisco, thinking it was frosting. it was a sad surprise.
anyway, dips make me feel fat.
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