Monday, November 20, 2006
Monz Smakelijke Maaltijd!
Saturday night the editors attended a Belgian Beer tasting event, in which each guest was to bring copious quantities of dutch brew and then rank the various offerings in a blind taste-test. (There was also Belgian beef stew, belgian cheese, and french fries with mayonaise for dunking, purportedly the way they eat them). The EIC brought the winning beer: Pere Jac, a local (Chicago) brew. Delirium Tremens was a close runner-up. But the really memorable beers were the Grand Cru Rodenblach, which tasted like vinegar. We know that sounds awful, but it was kinda compelling. Then there was a peach lambic, which reminds the EIC of the first time he went bar hopping with Monz, when visiting Monz at college. As the EIC's hazy memory recalls, he deferred to the waitress' drink suggestion, which was a fuzzy navel. However, in the EIC's inebriated state, he heard "fuzzy navel" as "fin-ay-gle hay-gle" and confused future waitresses for years to come.
Monz' lunch will confuse you if you don't read carefully: Monz takes a half-loaf of French bread (not French style bread, but bread from France), adds horseymustard, lowfat swiss cheese and turkey for a Eurowich, adding an apple and jello thingies. Bon appetite!
Saturday night the editors attended a Belgian Beer tasting event, in which each guest was to bring copious quantities of dutch brew and then rank the various offerings in a blind taste-test. (There was also Belgian beef stew, belgian cheese, and french fries with mayonaise for dunking, purportedly the way they eat them). The EIC brought the winning beer: Pere Jac, a local (Chicago) brew. Delirium Tremens was a close runner-up. But the really memorable beers were the Grand Cru Rodenblach, which tasted like vinegar. We know that sounds awful, but it was kinda compelling. Then there was a peach lambic, which reminds the EIC of the first time he went bar hopping with Monz, when visiting Monz at college. As the EIC's hazy memory recalls, he deferred to the waitress' drink suggestion, which was a fuzzy navel. However, in the EIC's inebriated state, he heard "fuzzy navel" as "fin-ay-gle hay-gle" and confused future waitresses for years to come.
Monz' lunch will confuse you if you don't read carefully: Monz takes a half-loaf of French bread (not French style bread, but bread from France), adds horseymustard, lowfat swiss cheese and turkey for a Eurowich, adding an apple and jello thingies. Bon appetite!
Comments:
2 comments
The editors forgot to mention that Belgian beer is higher in alcohol content than American beers. Monz is upset that we didn't further describe the bread: it's pretzl bread (made from pretzls).
Monz also told the editors "commentblogging is the last refuge...of scoundrels!"
Monz also told the editors "commentblogging is the last refuge...of scoundrels!"
i totally comment blog! that's infact where all kinds of trufffs come out!
anyway- very excited about he total Eurotrashyness of the post! YEY i love eurosfuff!
i will be doing some belgian tasting as well- not tasting belgian stuff but - in Belgium tasting stuff. (i just couldnt resist that one! )
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anyway- very excited about he total Eurotrashyness of the post! YEY i love eurosfuff!
i will be doing some belgian tasting as well- not tasting belgian stuff but - in Belgium tasting stuff. (i just couldnt resist that one! )
