The first is not available here. The other are solid choices! Beer goes with about anything, to include musubi!
CINCHOUSE said, āThey look good!ā She also said, āHe needs to eat more vegetables!ā
As for the beersā¦Fosters is a solid light lager that would complement the saltiness of the musubi well, I would think. The Big Wave is also nice, though I do prefer its hoppier cousin, the discontinued Castaway IPA. On the other hand, if you actually want to taste the musubi, the Big Wave is another solid choice!
Eric
I actually eat a lot of vegetables just not last night. The musubi was good. As you mention its a bit salty, Spam is salty enough and then the brininess of the nori and then having it cooked with a bit of soy sauce means that this is loaded with salt. But I like salty foods and this was not in anyway overbearing. As for the Kona beers, I almost boycotted them when I could no longer get Pipeline Porter.
Bill,
Fosterās lager and the Fosterās premium (green can) have been available here for a long time. I am no stranger to Fosterās. I am not a fan per se. But only because I am not a pilsner/lager fan. I prefer my beers be dark. I like porters and stouts. The put it back in the horse statement I would say is pretty accurate. But as Eric suggested with the saltiness of the meal it was probably a great choice.
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The Daisy Cutter beer is a Chicago based brand and have a feeling itās a limited distribution, didnāt think about it at the time , but had 3 since I have been here in Windy City on vacation
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Devon may I suggest searching for Coopers Pale ale to pair with your emu? Itās uniquely South Australian. Itās bottle conditioned and pours cloudy.
In the 70ās Coopers only produced their beer in wooden barrels. They supplemented their income stream by making extracts for home brewers, and export their extracts to North America if you canāt find it in your local bottle-o.
They also make a stout.
Hint: Look for outlets that have special parking spots for beer lovers who like to grill. 
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So i am hosting our club Saturday. Itās 10:30 PM on Friday. I am making a 15# brisket. It was seasoned with my own dry rub around noon. Just put it on the BBQ. Will wake up every 2 hours to add coals and cherry wood. Gonna be a long night but no brisket is worth doing if it isnāt cooked at least 12 hours.
The southern vinager BBQ sauce is made along with a more texas style huckleberry sauce. Yum. A long miserable night of waking up every 2 hours but oh the results are worth it.
Weāll be right over to help you enjoy it, Devon!!
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First try at making scallion pancakes last night. Came out great. Recipe from Serious Eats.
Extra-Flaky Scallion Pancakes Recipe?
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You and my BIL would get along well. Heās into long overnight smoke sessions and multiple sauces applied at serving. I like the less sweet and runny (Southern?) style sauces. He can make a mean sauce too!
Good luck at the open house!
I have no idea what you guys are talking about, but Iāll eat it.
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Nori is a fancy name for dehydrated seaweed
ā¦and how did the brisket turn out?
!!! Me too !!!
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Well I donāt like to brag. . .okay yes i do!!!. I make a mean brisket. Almost fall apart tender but still sliceable. Made a nice Carolina Southern style BBQ sauce which was my first attempt at that style sauce. It was good. And then the Huckleberry BBQ sauce was just delicious.
Aside from the brisket, the club meeting was fun but rain prevented much outdoor fun. But good food and good company works.
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Most of your food tastes are outside my comfort zone, but that Iād eat. Yum!
I dont even know what that means. I had pretty much two hang ups. Eating meat raw and eating organs. Thanks to sushi, sashimi, and emu; I am becoming more comfortable with things rare and raw. I still donāt do innards. But my taste is simple. . . Food.
And I agree. . . Bob that looks delicious
Wait till you try some properly made haggis. Itās just bigger sausage.
My friendās wife used to do a Soul Food special for New Years, so chitlins are on my menu! Also, very few organs cannot get ground, spiced, and jammed into an intestine to make a sausage, though with liver and kidney that is hardly necessary!
Eric
Generally we have a one bite rule when we go travelling meaning we will give any local delicacy a fair go.
However, we have concerns with Kuru and MadCow disease, so Herself and I agree, brains are off the listā¦
unless of course the Zombie Apocalypse occursā¦
then we are all inā¦
