it is the WMD of the drinking world. you take 10 ounces of guiness and drop in a 50/50 shot of irish creme and Jameson, drink very fast, if you drink too slow, ya.... not so much

 

Thanks, I rode the short bus [img]i/expressions/face-icon-small-blush.gif[/img]

 

if you want to toss some dead red blood thing on the BBQ grill, bring that. Maybe some pretzels or chips. I have community Coors light out of Alice's teet. If the Coors Light won't work, better bring yer flavor of sippins.

 

HA, I edited mine out figurin' I shouldn't just repost directions to ur house and party ***** nilly 'sept I am a little slow on the uptake today. [img]i/expressions/face-icon-small-blush.gif[/img][img]i/expressions/face-icon-small-blush.gif[/img] Time for another Rockstar. Chili's done. [img]i/expressions/face-icon-small-smile.gif[/img][img]i/expressions/face-icon-small-smile.gif[/img] Cornbread will be hot outta the oven when I toddle your way. [img]i/expressions/face-icon-small-happy.gif[/img]

 

COMPLETELY off subject...

Anyone know a good way to de-flavor plastic containers? I got a soap aftertaste from soaking my tupperware and can't rinse it off even after re-washing everything.

 

Will do, see ya tonight [img]i/expressions/face-icon-small-happy.gif[/img]

 

Hmmm, fill em full of your favorite booze?

 

MB, this is for you!!!

BEEF AND GUINNESS PIE

Irish stouts produce a thick head when poured, so chill the can or bottle well before measuring to reduce the foam.

2 lb boneless beef chuck, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, coarsely chopped
2 garlic cloves, chopped
3 tablespoons water
1 1/2 tablespoons tomato paste
1 cup beef broth
1 cup Guinness or other Irish stout
1 tablespoon Worcestershire sauce
2 teaspoons drained brined green peppercorns, coarsely chopped
2 fresh thyme sprigs
Rough puff pastry dough
1 large egg, lightly beaten
1 tablespoon water

Special equipment: 4 (14-oz) deep bowls or ramekins (4 to 5 inches wide; see Shopping List, page 301) or similar-capacity ovenproof dishes

Put oven rack in middle position and preheat oven to 350?F.

Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.

Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)

Put a shallow baking pan on middle rack of oven and increase oven temperature to 425?F.

Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.

Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.

Reduce oven temperature to 400?F and bake 5 minutes more to fully cook dough.

Cooks' note:
Stew (without pastry) can be made 2 days ahead, cooled completely, and chilled, covered. Bring to room temperature before using.

Makes 4 main-course servings.

Gourmet
October 2004

Epicurious.com ? Cond?Net, Inc. All rights reserved.

 

Now that's a thought, but what if the soapy thing ruins the booze? That just wouldn't be right.

 

Well, i figured if you drank a couple of them containers full of booze, you wouldn't give a chit about the soapy taste[img]i/expressions/face-icon-small-wink.gif[/img]