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Beer of the Week: Singha Lager Beer


In case you hadn’t noticed, it’s hot. Even after the sun sets and a breeze kicks in, it’s all just a lot of hot air moving about and making things hotter.

That means it’s the perfect time for a beer whose purpose is to take the edge off the heat. One such beer is Singha Lager.

This Thai brew is a great counterbalance to the incendiary dishes of its home country, so, in its way, it fights heat on two levels.

I had a couple of bottles the other night at Siam Cuisine, 6032 FM 3009. It was the first time I’d enjoyed the beer in perhaps a year, and I was won over again almost instantly. One sip and I felt refreshed as flavors of malt and citrus went down easily, like any good thirst quencher, and prepared me for the food to come.

Singha is Thailand’s premier beer and, until recently, its top seller. It’s a fine example of a pale lager, with a lovely yellow color that shone in the setting sun. It poured with a generous head that lingered for a few minutes.

The aroma was pure malt while the flavor, as I mentioned, was malty with a tingly lemon acidity and a slight hoppy bitterness. But more than the flavor is the clean feeling that it leaves in your mouth as it goes down.

Pair that with a fiery stir-fry of pork, vegetables, mushrooms and noodles or a mild dish of beef with eggplant. The beer prepares you for the next bite, whether the seasonings you’re enjoying are lemon grass, basil and galangal root or red hot chiles and coconut milk.

So, chill out with a Singha. By the way, Wikipedia says the correct pronunciation is sing, which is fairly apt, as it will likely have you singing for more.

 

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The Hot List: If You’re Not Warm Enough Yet …


PepperOnFire1Monday it’s a burger laced with the hottest chile pepper in the world,  Tuesday it’s Thai, Wednesday it’s a ridiculously popular (cooked in a hot oven) recipe —  and the list goes on.  Enough with the hot food, you say? We’d like to stop, we really would, but we’re on a (hot) roll.

1. The Four Horseman burger at Chunky’s Burgers & More, 4602 Callaghan, tops the list. Not only does this fiery burger contain jalapeños and serranos, it builds on the heat with habaneros. But it doesn’t stop there. The Scoville, or heat chart-topping ghost peppers are added for extra oomph. Though the burger is only a half pound, it isn’t the size but the heat level that counts here. The cost is $15.99, or it’s free if you can eat it all in accordance with house rules.

2. If you like spicy food, Thai food has to be high on your list. But not all heat levels are the same. The most tongue-searing temperatures we have found have been at Siam Cuisine, 6032 FM 3009, Schertz. When the server asks you how hot you want your dish, just say you want it “A.J. hot.” A.J. Kaewlium is the chef, and this is the incendiary level she likes her food. Don’t say you weren’t warned.

3. The hot foodie movie of this hot, hot summer was “Julie and Julia”.  After watching the film, foodies started making boeuf bourguignon in droves —whether they were making it again, after a long hiatus, or for the first time.  SavorSA ran the recipe and it is remains one of the top hits on our website. Click here.

4. At Garcia’s Mexican Food, 842 Fredericksburg Road, the habanero salsa comes in a plastic squeeze bottle and invariably with a warning from the server — “This is hot, you know?” We know and we like it that way. Some of us might dot it on our pork chop tacos, others might pour it all over their Wednesday special.  So many ways to enjoy this pretty orange salsa with a punch.

5. A greater variety of Indian food is making its way into San Antonio restaurants. One of the spiciest treats to arrive is mango chutney, a rich condiment made with green mangoes, lemons (including the peel) and a searing mixture of chiles, ginger paste and mustard seek. Though you can find this dish at many Indian places, the freshest version we have found is at Bombay Hall, 8783 Wurzbach Road.

6. In need of an extra-strength eye opener? Aldaco’s of Stone Oak, 20079 Stone Oak Parkway, has a mix-your-own Bloody Mary bar that it offers Saturday and Sunday during its brunch. Add as much hot sauce and black pepper as you like, and let the remains of the previous day wash away.

7. Heat can be measured in various ways. At several Italian places in town, the pizza ovens are hotter than you might ever want to cuddle up to. The ovens in at least three places — Dough Pizzeria Napoletana, 6989 Blanco Road, Il Sogno, 200 E. Grayson St. at the Pearl Brewery, and Grimaldi’s Pizzeria, 15900 La Cantera Parkway at the Shops at La Cantera — vary in temperature from 900 degrees to 1,200 degrees. What that means is, you’ll get a good charred crust on your pie. And if you want spicy heat on top, just reach for the pepper flakes.

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