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It sounds good, but it needs some parmesan added at the end to really give it that creamy texture. I make risotto with mushrooms (mushroom and black truffle is devine) or butternut squash or roasted tomato or shrimp or(you get the idea). If you start with good ingredients and cook it properly...

It doesn't smell like black currant leaves, it smells like cat piss. It bothers some people and others don't notice it

Stop when it's amber/brown is it goes from brown to black fairly quick and it imparts a burnt taste if you get it to dark brown/black ( I know this from experience )

Netflyer Once it starts to melt you have to keep your eye on it, but if you do it is easy. I've found that if you mix the sugar with just enough water (1-2 tablespoons) until it feels like damp sand it is easier to do in a sauce pot on the stove top.

Quote from the Ask a scientist site "When sugar (sucrose, C12H22O11) is gradually heated in air it melts into a clear liquid. Soon afterward (as the temperature is increased) the sucrose molecules begin to decompose -- first by dehydration (loss of water) and then later by breaking the bonds...

That's why I added the caramelized sugar to my recipe https://www.homebrewtalk.com/f64/full-owl-esb-55408/

Well as a SEC team you'll easily win the Big 12, so I wouldn't complain:D

http://www.mcguiresirishpub.com/brewery.html McGuires pub in Pensacola Fl. has a Barleywine called "I'll have what the gentleman on the floor is having"

Mine is damn close, but you MUST use the right yeast or it will not be the same, and don't burn the sugar when you carmelize it

You're a little late Since there was a wine with each course also, and plenty of drinks before I'm surprised no one lost a finger or got burned in the kitchen

I did an eight course meal paired with beers for 20 people. It was one of the best meals I've ever had, and not just because I cooked it. It helps when you have 8lbs of sushi grade tuna to trim for the perfect cut, perfect scallops, two 3 1/2 lb Kobe tenderloins and access to black and white...

this is the final list First: Tuna sashimi with daikon radish, fresh grated ginger and a soy dipping sauce. Beer---Unibroue-Blanche de Chambly Second: Pan seared scallops on a bacon/mushroom/onion stuffed mini bell pepper and fried mushrooms. Beer---Fuller's- London Pride Third...

I've forgotten to update the menu and beer pairings 1st Still the tuna...Beer- Hoegarden 2nd Scallops on a bacon/onion/mushroom stuffed and roasted mini bell pepper and fried mushrooms...Beer- Fullers London Pride 3rd Sill the same...Beer- Pilsner Urquell 4th Still the same...Beer-...

Try this https://www.homebrewtalk.com/f68/irish-owl-dry-stout-58364/

Cantillion I really wanted to like this, and at $17.99 for a 750ml I was hoping for heaven in a glass. I thought I liked funky beers (I love Orval, Rodenbach and Dutchesse) but this was like sucking on a lemon, sour. Add another for the general Barleywine and RIS dislike, both are just too much

It's been 29 years since we lost the first Beatle I still miss your music John

I've already changed my mind on the Hefe and I'm thinking about replacing that with a Wit. Also may go with a Brown Ale like Hobgoblin with the tenderloin My hope is that the cheeses I can find will match well with a Scotch Ale

For NYE I'm doing a tasting menu paired with beer and wine for each course. My FIL is taking care of the wine, so I just wanted to get some feedback on my choices for the beers. These guests will not be beer geeks like myself The menu is First: Tuna sashimi with daikon radish, cucumber...

That's funny because Simcoe reminds me of cat pee, and I love Chinook