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first post first mead

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I think that what is needed, along with a better selection of meads more generally available of course, is a good general-public reference for food-mead pairings. Perhaps not done as a book --I doubt it would fly off the shelves at your local Borders or B&N. But instead how about doing it as a series of columns in a "foodie" mag? I wonder if any editors would be interested? I suspect what we've been seeing hints of in places like the Ink Pen strip is a growing public curiosity about this "stuff" they've seen quasi-historical references to in mass entertainment venues like Beowulf. I think the time might be nigh for someone to scratch the public's itch, providing that kind of information.

Yes, Ken, this can be read as a hint. ;) I don't have the talent to be able to consistently put more than three coherent sentences together (or I might try this myself), but you certainly do. If you can find the time to re-structure your food pairings pitch as a series of print columns, man that would be great!
 
i think that would be a great idea. to go a step farther, you could do series on styles, or seasonal foods. summer will be around the corner, and even though this might be a little lowbrow for some, i love to cook out on the grill. my two specialities, are steak and babby backs. i spend over 5 hours preparing and cooking my baby backs, so i would like a mead that would really enhance the experiance. a good seasonal pairing i saw someone say was, cranberry mel with thanksgiving turkey.
i have another hobby thats turned into a little hobby busines for me. i am an amature photographer. i do alot of weddings. i think a nice mead would also make a good gift. im planning a lable that has the story behind the honeymoon, to give as a gift.
i know im a noob and i hope im not stepping out of place here, but you vets could really impart some good experiance down. you could try it out on us here in the forum, before going public with it. i know i would love the read.
Wassail everyone :cheers:
DennyMcC
 
a man after my own heart,
there is nothing like a nice set of ribs cooked to perfection
i'm sure someone knows a good mead pairing for it, ken's your best bet there
though i do find that a good traditional goes great with pork tenderloin
 
wayneb said:
I think that what is needed, along with a better selection of meads more generally available of course, is a good general-public reference for food-mead pairings. Perhaps not done as a book --I doubt it would fly off the shelves at your local Borders or B&N. But instead how about doing it as a series of columns in a "foodie" mag? I wonder if any editors would be interested? I suspect what we've been seeing hints of in places like the Ink Pen strip is a growing public curiosity about this "stuff" they've seen quasi-historical references to in mass entertainment venues like Beowulf. I think the time might be nigh for someone to scratch the public's itch, providing that kind of information.

Yes, Ken, this can be read as a hint. ;) I don't have the talent to be able to consistently put more than three coherent sentences together (or I might try this myself), but you certainly do. If you can find the time to re-structure your food pairings pitch as a series of print columns, man that would be great!
Click to expand...

I hear you loud and clear, but there's a fine line between being an authority and being someone who is offering up material where it isn't really wanted. I am always reticent to waltz in and start offering up my counsel to folks who haven't asked me what I think.

If I get an offer or an inquiry from one of the foodie rags, I'll be all over it.

BTW, any mead with cherries or raspberries in it will pair nicely with pork. I have spiral cut a pork loin roast and marinated it in cherry mead, then roll stuffed it with a mixture that included portobellos, bread crumbs, dried cherries, sauteed onion, salt & pepper, and a bit of garlic and asiago. Truss it up, season the outside well, then indirect heat on the grill until done, and serve with cherry mead.

Crap. Now I'm really hungry.
 
Well then, I hope they do ask you someday soon!

To facilitate that, does anyone amongst our esteemed author/writer community here on Gotmead have any contacts that might lead to such an inquiry? ;)

NOW I know what to do with that pork tenderloin that's been in our freezer since December.... ;D
 
I don't think any of the publications I work with have a food column...

I will ask around a bit.

--L
 
well since no publications have ask you Ken, why not just do it here in the forum. my taste buds are all atingle. as for the raspberry going well with the pork. it will go right in line with the tater melts that i use a raspberry chipolte sauce on.
so you got me on track for the next melomel ill be doing.
i think by starting here, the word might get out. then you might get a publication hit you up. till then, it will be in the family, so to speak
:cheers:
DennyMcC
 
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