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Interesting that this thread popped up again, since I am in the process of making a Belgian-style carbonade flamande. I am using Moose Drool brown ale, since I can't tell much difference with a very expensive and hard to find Flemish brown ale. So maybe it is more accurate to say I am making Montana carbonade of beef instead. I am going to trot out a new dessert for me tonight as well, lemon custard pie.
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