chimay5's Profile
Spice at La Cueva?
We have been eating at La Cueva on E Colfax for as long as they've been open. Before that at La Bonita for which the Nunez's cooked and ran the floor. They use a spice or herb that I've not tasted at any other Mexican restaurant. It's mostly in the beef and chicken in the taco's and enchiladas and sauce
Anyone know what I'm talking about and maybe have figured out?
Downtown Denver -- 60th birthday brews and great food
Try Freshcraft bewteen 15th and 16th on Blake I think.
Terrior and beer
Since posting this subject, I've seen the same topic being discussed in several other places. Seems a lot of people are giving the terroir argument thought.
To go a little further out there, couldn't you say that if you drink a Bud in London brewed in England you're drinking an English beer? Or similarly if you eat a McDonalds burger in France you're eating French food? Could you argue that location changes the flavor?
Coors Banquet Beer: Any fans of it out there??
Banquet is brewed only in Golden CO and probably is the closest of their beers to the ones brewed in the 50's-60's. I don't think they have sold it out to be similar to their light beer. But, if you are a craft, Belgian, IPA, super hoppy beer fan you won't like it. For me it's the only macro I'll drink if nothing else is available. Pretty weak endorsement but my $.02 worth
Terrior and beer
Have been following a conversation about the proposition that beers from certain areas have a style which results from the soil the grains are raised in, the part of the world or country and the climate in which they are brewed, that beers are subject to the same terrior effect that wines are.
In the discussion one party claims that a German or Belgian beer brewed elsewhere, cannot be authentic to style because of the terrior factor. Another party says that brewers can brew to style in any country if they brew using the same grains even if, climate, country and soil are not the same.
In other words A Belgian brewer can brew an American IPA that will be exactly the same as one from the US and an American brewer can do the same with an Belgian abbey style.
I tend to believe that the terrior argument is closer to the truth because to my taste, a Belgian hopped ale, and there are some being produced which are labeled as IPA's, fall far from the style of those brewed here.
By the same token the American Begian brewed ales, though close, don't match up against those from Belgium.
Your take?
Stapleton Thai?
We are moving to the Stapleton neighborhood soon and are looking for rest.recs. including Thai.
Doesn't have to be exactly there but within a 5 mile area. Anybody? Other recomendations?
Who else prefers to eat ground beef (hamburger) vs. steak?
I love steak especially filet but I love hamburger equally as much. My problem with burgers is the quality of the beef. If one buys the meat in those one pound chubs it has an off taste that is disturbing so that's a big no-no for me. If you buy it in clear plastic trays it also can be off since most supermarket ground beef comes from the packing plant which sell only ground beef from old cows, maybe milkers that have dried up or other cows that don't make the cut (no pun intended) grade wise so are cheaply sold to those grinder slaughter houses.
So what to do? We buy from a local butcher shop we frequent and have the butcher grind our beef from a cut of meat such as a chuck or round, needs some fat. It's safe to cook to medium rare if you like and never has had that funny taste or cause us stomach problems.
Are there other ways to get good ground beef?
Udom Thai?
Has anyone else tried Udom Thai at Dry Creek and University?
I've eaten there probably 5 times since early Spring and IMO it's a gem and is in the neighborhood so an easy drive unlike someother favorites. I'm a Red Curry freak and their's is one of the best I've had in the Denver metro. Medium is spicy and delicious but hot is cerainly that and how I like it best. Makes my mouth water just thinking about it.. My SO loves the Pad Thai and the egg rolls but we haven't explored the rest of the menu yet.
It's a cute little place with a very friendly and efficient wait staff, very accomodating.
It's a keeper and I hope it gets a few more customers, It's a little slow but not because of the food, just a little hard to find. To get there, go to the far west side of the King Soopers parking lot, it's at the soutth end of the little strip mall.
On Korean food
We are great fans of Thai, Viet and Japanese foods, Chinese not so much anymore. Recently I read somethings about Korean foods and other than having their table barbeque a long time ago, we want to get some info on dishes and places for good Korean. It appears to be interesting and tasty / spicy so we are going to start experimenting with it.
Help appreciated, Denver metro.....Thanks
-----
Viet's Restaurant
333 S Federal Blvd, Denver, CO 80219
Today's Beer Drinkers and the Future of Craft Beer
The '90s boom ,IMO, was fueled by a lot of people who read Charlie P's homebrewing book, started brewing some fair beers and then were encouraged by friends and familly to start brewing commercially. Then more and more jumped in who were just trying to make a buck off of a trend, made very poor beers which turned enough beer drinkers off to cause the market to sour.
Now we have a lot of very good beers coming to market but the problem again, IMO, is that there is so much redundantcy (sp?) in style and flavor that the good beer drinkers will become reluctant to try the latest 'me too' beer on the shelf. The field will winnow it's self down., and the best of the best will survive.
cruzcampos beer
Cruz Campo was originaly brewed in Sevillle, a city I visited several times and fell in love with and drank a lot of Cruz Campo while there.
Later I was involved in a effort to import it to the US. After a meeting with brewery officials and presenting a business plan, we thoght we would have a shot at it. We didn't know that the brewey was partially owned by the Stroh family of Detriot which at the time was having difficulties We were working on label approval and had proposed an agreement to help with packaging for the market and setting up a finacial arrangment with Cruz campo when the conversation went quiet. We learned that an American brewery had an interest and we were closed out.
I believe that Campo at first was brought in by the Coors people when they were moving into the import business and that Coors had a relationship with the Stroh family.
This is back in the late 80's and for what ever reasons it flopped. I saw it around in a few places but it never got any traction.
I still belive it could have been a good small player in certain markets with Spanish ex-pats in East coast markets especially Florida and along that coast.
The beer, by the way, was a good pilsner, they did their own malting used German hops and brewed a pure refreshing style.
Still have the origainal labels we were working with.
.
The Maine Micro Brew Culture, the best in the US?
Santa Fe Brewing, from that great little town, is brewing some very tasty and in some cases unusual beer, Imperial Java Stout for one. Someone also started an abbey conected brewery, but think that flamed out.
Corsendonk
The Saxons, George and his wife Pat are interesting people. George was an executive at National Brewing in Baltimore when it was bought out by Paul Kaulvinovitch (think I have his name right) of consolidation fame. He bought failing breweries for their labels which he then had brewed I think, by Heileman. George was riffed as part of the process. He had some contacts in England and decided to get into the beer importing business, thus the name Phoenix Importing (resurrected bird connection). His first imports were, from Eldrige Pope in Dorset, Royal Oak Pale Ale and Thomas Hardy's, Samichlaus from Zurich and the Leifmans Ales from Belgium.
Phoenix was one of the first to help build the special beers import market.
Clam Chowder?
Can anyone here recomend a place in metro Denver that serves Manhattan clam chowder?
Favorite Sour
Can't forget Rodenbach Grand Cru. When Alexander was available it was a treat too.
REAL San Marzano canned tomatoes
In the same vain, Progresso was always the favorite tomato brand for making pasta sauce in our family. I think they originally used San Marzano and often included a whole basil leaf in the can. Progresso has disappeared, except for canned soup, and we've been searching for a good replacement.
Any suggestions would be appreciated.
Marco's question
Marco's Coal Fired Pizza is supposedly to open in Greewood Village with a location on E. Dry Creek Rd. We have been driving by often in anticipation of checking out their pizza but it seems that there has been no action construction wise for a couple of months. Anyone know when they plan on opening?
Aged Anchor Steam Christmas Ales
Santa and I will be sharing an 1992 Thomas Hardy's Ale tonight. Brandy snifters will be in ordrer.
PBR in the can the New Old Hot Beer???
Remember the corny C&W song " Red Necks, White Socks and Blue Ribbon beer"?
Vast BBQ wasteland / Denver?
We tried Bono's west of I-25 on Dry Creek Sunday. Ok but didn't knock our socks off.
Marco's pizza
There have been a lot of good things said about Marco's Coal Fired Pizza on Larimer St.
We didn't want to make the drive from where we live so I looked to see if they might have another location. Sure enough there are four other Marco's listed and one soon to open on E. Dry Creek. Are all these the same owned or is the one on Larimer the most "authentic" of them?
GABF
I went to the first GABF in Boulder and attended every one of them until about four years ago.
Either I'm to old for the hassle now or maybe it has gotten so big that it's impossible to really seek out unusual and special new brews among the unbelievable numbers of beers.
But because it brings in so many brewers etc, the best part of the festival is, IMO is visiting the local craft brewery's and brew pubs tasting rooms. There are always lots of fellow beer geeks to talk with and tell lies to at these places.
Falling Rock Tap House is a kick and of course is THE hang out of choice if you get there early enough to grab a stool or booth. They always have ton of new stuff to taste and you'll probably run into the who's who of craft brewing's movers and shakers.
Going any one?
Vast BBQ wasteland / Denver?
Veggo, Do you have an address for County Line BBQ?
Thanks
In n' Out
We are so happy to be back in the Denver Metro because of all the food and dinnig places we missed while we lived in the desert.
But we're dying for an In 'n Out burger, not available here. I seem to remember a post about a family owned place somewhere around here that had a pretty good version of the In ' Out style.
Anybody have a clue for us?
Deep dish pizza ( Chicago style) in Denver metro
e-bone.
Your Scilian description is what I had in mind. As kids my uncles would take my brother and me to a place, a bakery, across the street from Mt Carmel church in Denver's Little Italy that sold a form of pan pizza by the slice, cheese or tomato and cheese only. It wasn't called pizza but it was what became pizza to my mind.
Later the pizza from Carbone's, as I mentioned was/is the pie style I'm looking
for. I think that place is called La Chuga's now and I'd guess the two little old Italian ladies who were the cooks there have passed on to the great kitchen in the sky.
Will try Dolce Sicilia.
