I use Stout when making Beef Stew. Anything light and cheap for cooking kielbasa and sauerkraut. And often a Corona or Dos Equis as part of a marinade for skirt steak. I’m sure I’m missing something else, but those are the ones that jump to mind.

I’ve always used water instead of milk or cream. I was taught that adding milk or cream adds more protein in addition to thinning out the egg, which leads to tougher eggs, whereas adding water helps to break down the protein, and the steaming effect of the water when cooking creates a fluffier texture. At this…