12-31-2006, 03:34 PM
I always thought the Sapporo's tasted better with a pinch of salt in them. There are very few beers that salt compliments, I found Sapporo to be one of them.
I rarely use wine when I cook, I suppose I haven't graduated to that level yet. Of course, I have yet to find many recipes that require the use of wine in them. I use beer quite often in the making of pot roasts, boiled shrimp, and things of that nature. Mmmm, got any good chicken recipes that use wine?
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I rarely use wine when I cook, I suppose I haven't graduated to that level yet. Of course, I have yet to find many recipes that require the use of wine in them. I use beer quite often in the making of pot roasts, boiled shrimp, and things of that nature. Mmmm, got any good chicken recipes that use wine?
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