Tue Feb 24, 2015 10:59 pm
#1355922
Doing the Rick Stein chunky oriental beef recipe.
Theory 1: Robust red like wot you'd have normally
Theory 2: Something citrusy to avoid drowning out the spices and retain its own flavour.
Me, I'd have the beer, but this is for her birthday supper.
What would the forum recommend?
Theory 1: Robust red like wot you'd have normally
Theory 2: Something citrusy to avoid drowning out the spices and retain its own flavour.
Me, I'd have the beer, but this is for her birthday supper.
What would the forum recommend?
ISO 3103 compliant