tag:blogger.com,1999:blog-6503958.post5352571633945987786..comments2023-03-25T09:12:38.039-05:00Comments on Bad Commands and Filenames: SQLFunkateerhttp://www.blogger.com/profile/17237309391300543602noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6503958.post-50690932631682022032008-08-01T19:04:00.000-05:002008-08-01T19:04:00.000-05:00The "obvious" pick would be some variety of good c...The "obvious" pick would be some variety of good cider...either a dry, sparkling cider (Aspall from the UK would be a good pick) or, picking from my basement of homebrew, a sweet "apple wine" spiced in a very similar way.<BR/><BR/>However, I'm thinking that may be overload...a sweet fruity thing like a mead or cider combined with ribs like these is almost TOO much...maybe a dryish hefeweizen to beat the heat during the cook, and then something fairly normal like a session bitter to serve with the ribs? Or you could just go all out and serve cyser, a mead made with apple juice and honey.SQLFunkateerhttps://www.blogger.com/profile/17237309391300543602noreply@blogger.comtag:blogger.com,1999:blog-6503958.post-84879453396183066892008-08-01T10:54:00.000-05:002008-08-01T10:54:00.000-05:00that sounds awesome! and what to drink with that?...that sounds awesome! and what to drink with that?The Angry Coderhttps://www.blogger.com/profile/04270349912618421934noreply@blogger.com