2006-10-21 10:36:50 · 14 answers · asked by KU 4 in Food & Drink ➔ Beer, Wine & Spirits
do not know have never tasted burned mongrel.
2006-10-21 10:39:00 · answer #1 · answered by curious writer 2 · 0⤊ 0⤋
Having never tasted a burned mongrel myself I can't be sure...
When roasting a mongrel make sure you baste throughout cooking and have the oven on a medium temperature, say 180C (160C in a fan oven) to slow roast, this way the meat won't dry out too quickly and burn.
Hope this helps, though I really didn't offer much to the Kronenburg question. Hmm...it tastes like a burned mongrel...best to avoid it then if you ask me - oh wait a minute - you DID ask me...so, best to avoid all contact with Kronenburg then!
2006-10-21 12:28:48 · answer #2 · answered by franja 6 · 0⤊ 0⤋
does burnt mongrel taste like kronenburg?
2006-10-21 16:11:57 · answer #3 · answered by purplebobbed 2 · 0⤊ 0⤋
you need to roast your burned mongrel for 60minutes at gas mark 6, then it tastes like john smiths.
2006-10-21 10:40:48 · answer #4 · answered by ciaran_m_o 2 · 1⤊ 0⤋
I don't know. I never burn my mongrels. I like them medium rare.
2006-10-21 10:44:27 · answer #5 · answered by Anonymous · 0⤊ 0⤋
brewed in Reading. My ex boss (an expert) says it's a whole lot better on the banks of the Loire.
2006-10-21 10:40:59 · answer #6 · answered by wild_eep 6 · 0⤊ 0⤋
Now dat you haf discover ed da secret ingredienz, ve moost take stheps to quiet choo!
2006-10-21 12:30:32 · answer #7 · answered by Gaspode 7 · 1⤊ 0⤋
"mmm... burned mongrel w/ a foamy head." -Homer Simpson
2006-10-21 11:40:25 · answer #8 · answered by Rocker Chick 4 · 0⤊ 0⤋
Thats because it was brewed in 1664!
2006-10-21 12:35:58 · answer #9 · answered by mikers 3 · 0⤊ 0⤋
Gosh you've found their secret ingredient, I'd write to them and see if there's a prize!!!!
2006-10-21 10:59:01 · answer #10 · answered by Anonymous · 1⤊ 0⤋