The Lemon Fool

Last Christmas, bought two bottles of chocolate porter. Seemed a good idea as we like chocolate, but they are still sitting in the cellar.

What foods go well with chocolate porter?

V8

88V8 wrote:What foods go well with chocolate porter?

They can be quite flavoursome but will match OK with sweet stuff - chocolate cake, chocolate deserts etc
Though to be honest I find them sufficient on their own
-sd

Hard to beat a good hunk of stilton with that.

Possibly fuit cake and cheese.

You would need strongly flavoured food, though savoury dishes would work.
Steak & kidney pie, mash and gravy seems a possibility.

More Chocolate Porter

UncleEbenezer wrote:Hard to beat a good hunk of stilton with that.

Thankyou.
Did just that yesterday evening.
Hard to say if it beats a decent port, but jolly good.

On the label it says to chill, didn't fancy it chilled.

In fact, I can imagine it mulled, by the fireside in a month or three.

V8

Chilled with fois gras.

UncleEbenezer wrote:Hard to beat a good hunk of stilton with that.

stilton was my first thought too.
Id imagine a mature cheddar and similar would also work... its that "hovis cracker with cheese" thing - where the slight sweetness of the biscuit/cracker melds well with the creamy, salty tang of the cheese.

88V8 wrote:On the label it says to chill, didn't fancy it chilled.

very lightly chilled maybe, but not "leave in the fridge for a week" chilled. TBH that's really more like cellar temperature (12 degrees celcius) than room temperature (probably in most modernw estern homes signigicantly huigher than 12 degrees C)

At the end of the day though its what YOU want from it .

didds wrote:

88V8 wrote:On the label it says to chill, didn't fancy it chilled.

very lightly chilled maybe, but not "leave in the fridge for a week" chilled... more like cellar temperature (12 degrees celcius)

Oddly enough, we do have a cellar and that's where it's stored, on a stone shelf. So that would be about right.
The fridge is a great destroyer of flavour. Unfortunately, although my wife has become an excellent cook, I can never dissuade her from keeping cheese in the fridge, but at least nowadays it is de-fridged a few hours before we eat.

V8

88V8 wrote:

didds wrote:

88V8 wrote:On the label it says to chill, didn't fancy it chilled.

very lightly chilled maybe, but not "leave in the fridge for a week" chilled... more like cellar temperature (12 degrees celcius)

Oddly enough, we do have a cellar and that's where it's stored, on a stone shelf. So that would be about right.
The fridge is a great destroyer of flavour. Unfortunately, although my wife has become an excellent cook, I can never dissuade her from keeping cheese in the fridge, but at least nowadays it is de-fridged a few hours before we eat.

V8

The cellar is the right temperature for many things, not least "warm" English beer, many (most?) fruit&veg, and - as you say - cheese and butter.

For a time in Italy I had a useful substitute. A three-way fridge-freezer-larder: the two compartments that are usual in Blighty, with the third being at 12 degrees for all those cellar-temperature things. Here alas I've never come across such a useful appliance, only the ones sold as wine coolers and usually looking more than a bit silly.