Wednesday, May 5, 2010

More More Malt

Recently made some chili, as I noted in a previous post. Having one of those bottles of Malta Goya on hand, and being familiar with the practice of using beer as the added liquid in some chili recipes, and also being familiar with a bit of sugar in some recipes to balance the bitterness of large amounts of hot chilies, which I do love, I decided to use the malty sweet barley drink as base of that particular batch. All I can say is, it was perfect.

More posts about malt in cooking.


Jessica said...

I always add a beer when making chili.

More Than Gourmet said...

If you like chili, you could try a twist on an old recipe - Chili Pasta with Tandoori Sauce, kind of an Indian/Italian fusion.