Welcome back to the Weekend Cook and Tell. Every Wednesday we sift through the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
This week Mark Bittman is talking beer over in The New York Times dining section but he's not sharing his thoughts on favorite pilsners and IPAs. Instead the man formerly known as The Minimalist is cooking with beer and as usual he's got more than a few great points.
Bittman says beer is more flavorful than water, and we're not about to argue. It can be substituted cup for cup for water or stock in recipes unlike wine or liqueur. Plus it has enough acidity to stand up to big flavors.
For this week's challenge we want to hear about how all of you cook with beer, and we're not just talking about the one that you're sipping while making dinner. We want to see your best beer can chicken, tastiest batches of beer chili, creamiest beer cheeses, and chocolatiest stout cakes.
Show us photos of your sudsiest creations on Photograzing (make sure to include "Cook and Tell" in your submission title) and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your beer-inspired recipes, ideas, and experiences next Wednesday.