{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fthe-food-seen.simplecast.com%2Fepisodes%2F019c1196-019c1196","width":444,"version":"1.0","type":"rich","title":"Episode 348: The Beer Pantry with Adam Dulye","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/80c874/80c87448-e576-467a-a254-2bc26f1493b4/ae700f3f-ae5d-4894-a67a-aba90a38935a/1520970557artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/ae700f3f-ae5d-4894-a67a-aba90a38935a\" height=\"200\" width=\"100%\" title=\"Episode 348: The Beer Pantry with Adam Dulye\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"On today's episode of THE FOOD SEEN, Adam Dulye, Executive Chef of the Brewers Association, authored THE BEER PANTRY (thebeerpantry.com), as a guide to cooking FOR beer, not just WITH it. It breaks down craft beer into 6-PACK of flavor profiles (Crisp & Clean, Hoppy & Bitter, Malty & Sweet, Rich & Roasty, Fruity & Spicy, and Sour, Tart, & Funky), which a parallel a palatable lexicon that also describes the foods that best pair with them. Think Grilled Clams with Spicy Corn and Garlic Aioli with a nice refreshing Pilsner. Chicken Thighs with Crispy Yukon Potatoes and Braised Kale with a piney Pale Ale. Chocolate Devil's Food Cake with Mini Stour Milkshakes. This is not your normal pub grub; this is hand-crafted cooking for better made beers."}