Nutritionists will tell you that whole grains are an important part of a healthy diet.
Me, I’ve been a fan of the whole grain for years. Coarse rye bread? Westphalian pumpernickel - the kind that is as dense as white dwarf star matter, the slices of which must be pried apart with a knife due to their powerful gravitational attraction for one another? Yummy.
A slice of whole-grain Swedish rye bread. Mmmmmm. Grain.
When I get a Cereal Jones, I will, like as not, get out the Grape-Nuts. I discovered last year that Grape-Nuts are nothing more, nothing less than dried, ground-up knobbly bread crumbs, made from wheat and barley - yet that did not diminish their appeal. (As ridiculous a name as “Grape-Nuts” may be, it has a skosh more cachet than “Dry-Ass Bread Crumbs.”)
It occurred to me, however, that I was missing out on some grainy goodness by dumping milk on my Grape-Nuts. What if I were to up the Grain Quotient by soaking my Nuts in a grain-based product?
What if I were to have my Grape-Nuts with beer in lieu of milk?
Yes, indeedy: Beer-Nuts.
I resolved to try it forthwith. Grabbing a bottle of Newcastle, a fine brown ale, I poured a bowl of Euell Gibbon’s choicest nuggets into a bowl and proceeded to combine the two. As soon as the foam subsided, I dug in.
Grape Nuts? Check. Newcastle? Check. Spoon? Check. Church key? Check. All systems go!
Breakfast of Champions.
Surprisingly, the combination wasn’t bad at all. Instead of slightly sweet dairy flavors overlaid on a nutty grain substrate - the usual milk-and-cereal blend - the Beer-Nuts version was more assertive, the grain complementing the mild bitterness of the hops and kicking it into overdrive.
I will need to think of a way to exploit this. Beer-Nuts - the Brave New Breakfast!
Me, I’ve been a fan of the whole grain for years. Coarse rye bread? Westphalian pumpernickel - the kind that is as dense as white dwarf star matter, the slices of which must be pried apart with a knife due to their powerful gravitational attraction for one another? Yummy.
A slice of whole-grain Swedish rye bread. Mmmmmm. Grain.
When I get a Cereal Jones, I will, like as not, get out the Grape-Nuts. I discovered last year that Grape-Nuts are nothing more, nothing less than dried, ground-up knobbly bread crumbs, made from wheat and barley - yet that did not diminish their appeal. (As ridiculous a name as “Grape-Nuts” may be, it has a skosh more cachet than “Dry-Ass Bread Crumbs.”)
It occurred to me, however, that I was missing out on some grainy goodness by dumping milk on my Grape-Nuts. What if I were to up the Grain Quotient by soaking my Nuts in a grain-based product?
What if I were to have my Grape-Nuts with beer in lieu of milk?
Yes, indeedy: Beer-Nuts.
I resolved to try it forthwith. Grabbing a bottle of Newcastle, a fine brown ale, I poured a bowl of Euell Gibbon’s choicest nuggets into a bowl and proceeded to combine the two. As soon as the foam subsided, I dug in.
Grape Nuts? Check. Newcastle? Check. Spoon? Check. Church key? Check. All systems go!
Breakfast of Champions.
Surprisingly, the combination wasn’t bad at all. Instead of slightly sweet dairy flavors overlaid on a nutty grain substrate - the usual milk-and-cereal blend - the Beer-Nuts version was more assertive, the grain complementing the mild bitterness of the hops and kicking it into overdrive.
I will need to think of a way to exploit this. Beer-Nuts - the Brave New Breakfast!
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