Comments on: Beer Mythbusters: Budweiser Reconsidered

by: Missy

Mon, 14 Apr 2008 19:57:52 +0000

I’ve got to agree with Jackie on this, though I’ve never tried to make the stuff . . . and I can’t stand Bud but love an ice Miller Lite or Corona. Maybe we’re a couple o’ Beertardos.

by: Jackie

Sun, 13 Apr 2008 18:36:32 +0000

I drink all kinds of beer on occassion (hell, I’ve even been known to make it), but sometimes I just like Budweiser. By sometimes I mean most of the time. I’ll drink something shiny for a few weeks and then I’m right back on the Bud horse. There’s no other explanation except…I just like it. So I guess you have to put me in the “Non-Beer Drinker” category…or call me El Retardo. Either way I’m good

by: Mike Dillion

Sat, 12 Apr 2008 23:46:23 +0000

Chris, I’m sure your last comment was meant to be tongue-in-cheek, but you can eat all the raw/undercooked pork you want. I want mine well done. Rare and medium are for beef.

Actually, ANY meat that has been processed/ground should be fully cooked before being consumed. When the meat is exposed to air and any surface that could be contaminated during processing (grinders, conveyers, packaging equipment, etc.), there is the possibility of E Coli contamination.

Supposedly, searing the surface of a steak while cooking kills any illness-causing bacteria, and the interior is safe to eat while still red because it hasn’t been exposed to any possible source of contiminants.

Just a little food for thought…

by: Chris Workman

Fri, 11 Apr 2008 20:15:37 +0000

Trichinosis is a myth purported by the big energy companies to convince us to use more electricity/natural gas/whatever by cooking our food longer.

by: Rood Cervical Zymurgist

Fri, 11 Apr 2008 15:02:40 +0000

Par-boiling is supposed to cook it to prevent us from getting Trichinosis. Yep, you all are right, ya still got to grill it.

by: Chris Workman

Thu, 10 Apr 2008 20:25:28 +0000

what is the point in eating a reduced fat/sodium brat?

by: Jennifer

Thu, 10 Apr 2008 18:13:47 +0000

OK…I am going to show my true colors here: I boil brats to get excess salt and fat out. Unless the brat is in a synthetic casing - by virtue of osmosis, much of the salt will seek to equalize in the boiling liquid (I am in health - not science, so pardon my inexact terminology). Animal-based casings are somewhat permeable. I still grill or finish cooking in a hot pan afterwards, but I boil to reduce some of the sodium and fat.

And, yes, Bud drinkers mostly want flavored water that gets them a buzz. It tastes OK if you don’t expect it to taste like beer.

by: Mike Dillion

Thu, 10 Apr 2008 01:27:53 +0000

Grilled, boiled in beer, or whatever your method of choice may be, Brats are hard to beat. When they’re topped with sauerkraut, onion, and brown mustard on a roll or a bun, and washed down with a hoppy ale, they’re downright impossible to beat. Comfort food, to be sure!

We had this combo for dinner one night last week, and I’m thinking they may be making an encore performance tomorrow. As for right now, I hear a Sierra Nevada calling my name…

by: Hippie Killer

Wed, 09 Apr 2008 18:41:21 +0000

Even the greatest of beer snobs will admit, if they’re honest, that American light beers go great with sushi. It’s a fact.

by: Rich Ireland

Wed, 09 Apr 2008 14:19:19 +0000

All this talk of brats is making me hungry. I sometimes par-boil them before I grill them. This is just to shorten the cook-time on the grill. I think Chris’s point makes some sense. Does what you boil the brat in, really matter?

I open the floor to comments….