Tag Archives: stout

A Musical Beer Collaboration: Flying Monkeys BNL Imperial Chocolate Stout

Flying-Monkeys-BNL-Strong-Beer

Around September Canadian beer lovers and music fans alike were excited to learn of a collaboration beer being made with Ontario brewery Flying Monkeys and the iconic Canadian band the Barenaked Ladies. For those not familiar with the group, they’re basically the ultimate “local boys do good” story here where I live, the Toronto suburb of Scarborough. Everyone here has sung along to “If I Had a Million Dollars” and “One Week” at least ten times in their life, have hung out in their preferred hangout of the Scarborough Town Centre and well…let’s just say that the Barenaked Ladies are kind of a big deal here. Even ignoring their hits, my international readers will probably best know them with the song “Get in Line” from King of the Hill or even more popularly, the theme song for The Big Bang Theory. So if you’ve heard their music with it’s naturally quirky nature, it wouldn’t be a stretch to think that they would team up with a brewery called Flying Monkeys.

What makes this fun is that BNL Imperial Chocolate Stout, due to hit stores across the country to coincide with the “Symphony Barenaked” Canada tour starting November 30th, isn’t just a matter of the boys sticking their names on the beer and leaving it be. They kept well connected with the folks at Flying Monkeys, working out what they wanted the beer to represent, supplied box and label art by band member Kevin Hearn and even showed up for the first day of brewing. “The guys got a crash course in the brewhouse. Honestly, we’ve never collaborated with a better bunch of guys!” says Flying Monkeys founder and brewer Peter Chiodo.

The Ladies themselves had an amazing time. “It was incredible there,” says drummer Tyler Stewart. “The folks at Flying Monkeys, they love what they make and they’re so in to it and have a great time. And we love them because they are what they are, making high quality stuff that people love and isn’t crappy. That really matches the BNL philosophy.”

Let’s talk about the beer a bit. BNL Strong Beer is an Imperial Chocolate Stout made with organic Ecuadorian Cocoa Nibs. “And it’s at 10% (ABV), so this isn’t a beer you can quaff, but instead sip and really appreciate.” says Stewart.

Now. On to the review. To enhance the experience I’ve asked Tyler what Barenaked Ladies songs he’d pair this beer with and he suggests two. The first being “Ordinary” from their 2010 album All In Good Time “I think ordinary matches because the song has this really upbeat tone, but very intense lyrics, so the song isn’t what it seems to be. Just like this beer, while on the surface is an ordinary drink, it is anything but ordinary.” He also suggests the hit “Pinch Me” from 2000’s Maroon album. “It’s time to wake up and try some beer!” he says with a laugh. (I’ve put the songs up below this post, so feel free to listen and read)

COLOUR: A beautiful black with a decent mocha head that sticks around for the party.

AROMA: Chocolate fudge cake all the way and it hits you when you first open the bottle. You can smell the chocolate two feet away. Slightly fruity. I would have no problem letting this sit so the smell could take over my room.

TASTE: As expected, there’s a HUGE bitter and delicious cocoa presence at the front with a sweetness that makes this taste almost like chocolate milk but more like a good and dense chocolate cake. After that comes a hint of molasses with a slight fruity taste hitting the back with the gentle burn of the alcohol. Or maybe this warmth is from the cocoa. Hm. Mouthfeel is very creamy with little carbonation. Tyler was right in saying this is not a drink to be quaffed. I couldn’t quaff this if I tried (and I did try for, uh, the sake of experimentation).  The heaviness of this beer makes me almost feel like I’m sipping a cocoa liquer. I kind of wish I had some ice cream or raspberries to compliment this.

VERDICT: Love it. It’s heavy, full of delicious cocoa and creates a comfortable warmth that matches the season, and the music of the Barenaked Ladies, perfectly. This is obviously a dessert beer for me, but can be enjoyed any time. I’ll be looking forward to getting more of this, one bottle for aging and another for an especially cold winter night.

And now I’m going to have “One Week” in my head for…well, maybe about a week.

photos courtesy of Flying Monkeys Brewery, except the one of the box which is mine.

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Lock it in the Basement: Aging Beers

Aging: It’s not just for wines, whiskeys and people who aren’t me.

So I’ve decided to take the next step in my beer appreciation learnings and start doing what I’ve wanted to do ever since I tried some beer that had undergone this process. I’m going to start aging beer. I think my first instance in trying some aged beer was at Dogfish Head’s brewpub, where I had a World Wide Stout that had been aged for one year and…dear LORD, it was amazing. Ever since then I’ve been thinking about it. Last week, when Amsterdam Brewery released Tempest Imperial Stout (a delicious one-off originally brewed last year) I decided to buy a few to be the first test subjects in my beer cellar. Lucky thing I got them too, as all 1400 bottles produced sold out within two days. Also, thank heavens, I was able to get the last Muskoka “Winter Beard” Double Chocolate Cranberry Stout from Muskoka Brewery’s retail store.

But how the hell do I get to aging these things? Well, I’m still reading on the subject, but here’s what I’ve learned so far…

–       The beers have to be stored at a cool 10-20°c in a dark, semi-dry room. A basement, garage or cave will do in a pinch. A closet for apartment dwellers also works.

–       The beers have to be bottle-conditioned, which is to say that there are active yeasts in the bottles allowing the beer to further ferment.

–       Beers heavy in malts like Stouts, Porters, Barley Wines and Belgian Ales are best for aging for long periods of time. This makes sense, since the more malts (sugars) the more of a meal the yeasts have which will allow them to do their thing (eat sugar, poop alcohol).

–       Hoppy beers aren’t that great for aging over long periods of time, as the hops break down after a while and create a kind of skunky, dreadful drink.

–       The higher the alcohol content, the more benefits the beer will have to being aged. The agreed upon rule seems to be “8% ABV or higher”, although many Beglian beers with low ABV percentages have also benefited greatly from aging.

–       If the beer contains Brettanomyces, a Belgian yeast that is usually added near bottling time, you’re able to age it. This yeast does a lot in a few months or years (see Goose Island’s Matilda, which can be aged for five years). Having this yeast isn’t needed, this is just a “if you see a beer with this in it, go for it” kind of tip.

–       While there is some argument on this, it is advised to always store the beer in the upright position rather than on its side. The debate is mainly over how to store beer that has been corked, as laying it on the side will prevent the cork from drying out. Although a way around THAT can be to dip the top of the bottle with wax. You know what, I’ll just leave it to one’s discretion.

The advantage of aging beers? Well, there are certain strong flavours in beers that mellow out over time and bring a rise to flavours you may not have noticed before. In Imperial Stouts, for instance, the alcohol bite goes down along with the heavy coffee overtones and presents a sweeter, almost creamier beer. So it highlights complexities to a beer that you didn’t know were there. That’s a good enough reason for me, at any rate.

Beers can be aged for years and years too. I’ve heard plenty of stories of people opening a bottle of Chimay from 1986  and even a beer that was discovered to have been stored since 1869! Madness? Probably. Worth it? Most definitely.

You can also age beer in things like Oak whiskey barrels to add a wonderful flavour and depth to the beers, but since I’m not Mme. Moneybucks McGee (Of the Southampton McGees), I’m going to discuss bottle aging for now.

Right, so now on to my little project.

It was easy to pick the location (the basement of my cottage in Muskoka). It’s dark, it’s cold and it’s dry, but not dry enough to give me a nosebleed or chapped lips. It also has shelf space, so if a flood happens down there (Give me a break, it IS a cottage. It happens) then I have no fear of water touching my precious bottles. I also have something covering it, so no burglers will sneak in to the house in the middle of the night and find it.

It’s important to label what year your beers are from (see above picture) so you’ll remember. And don’t think you will, because unless you’re some kind of savant or only aging one beer you’ll have at least a bit of difficulty remembering. Just do it that way. To add a fun bit of nostalgia to it, I may also write down a few details of how my life is currently going, so I can look back on it. But hey, do what you want.

So now it’s set up in complete, cold darkness and is FAR AWAY from me. I’ll admit, one of my biggest concerns is the will power it takes to just WAIT. Because now I have some fantastic beers in that room and what’s the harm in just having one? See, this is why I chose the cottage. I go up there about 4-5 times a year now, so the chance of me getting to it is pretty minimal. My other biggest concern is how the room will be in the winter time. If it ends up being too cold, I may have to move them. But I guess we’ll cross that bridge when we get to it, eh?

So here’s the score with the beers I have on your right. I have three bottles of this year’s Tempest Imperial Stout, which according to the brewer, can be aged for up to three years. One will be aged for one year, another for two and the final for a third year. The Tempest wrapped in a white top has already been aged for a year and a half (came with a six pack of the beer as a gift) and will be brewed for an additional year and a half. If more Temptests come out every year, I’ll be buying some to age. The Muskoka Winter Beard will be aged for a year. There is also a plan to age some Old Rasputin Russian Imperial Stout, Goose Island Matilda and Dogfish Head World Wide Stout. We’ll see how those go. Regardless I am going to try to have at least three beers in there at any given time for several years.

And that’s that. If any of you readers have suggestions for beers to age, I’d sure appreciate it! If I can get a hold of it, I’ll try!

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CURRENTLY DRINKING:Skinny Dipping Stout by Sawdust City Brewing Co.

Sawdust City Brewing Co. is a newcomer here in Ontario that I’ve been anticipating to check out for a while. With their official headquarters not even opened up in Gravenhurst, Ontario yet (but will change this spring/summer), they’ve already been making a splash by kicking things off with five (count ’em FIVE) brews.

One of the interesting things I like about Sawdust City is that each of their beers has an element of Muskoka  in it without overtly saying so (to those outside of Ontario/Canada, Muskoka essentially is cottage country. Think lots of trees, canoe trips, campfires and mosquitoes). Their Gateway Kolsh, for instance, has a double meaning. While the beer can be considered a “Gateway Beer” to budding young beer drinkers, it also refers to Gravenhurst being known as “the gateway to Muskoka”.  And the beer I’m about to try now, Skinny Dipping Stout, refers to the colour of the water while skinny dipping in the middle of the night. Completely black. Wonderful concept.

Right, let’s get down to it.

COLOUR: Very dark brown to black colour. Pours nice and has a pretty steady tan coloured head.

AROMA: Lots and lots of chocolate with strong notes of coffee. Maybe a hint of vanilla. Very pleasant.

TASTE: Very creamy texture to it, which I’ve come to happily expect from Oatmeal stouts. Found an interesting area between “thin as water” and “thick as mud” that really works. The coffee notes make a strong entrance, but to me it’s acting like the bodyguard to make sure the room is clear for the real boss of this drink, the chocolate. My original notes say things like “Chocolate all up in this” and “Coffee Rules Everything Around Me” (apologies to the Wu-Tang Clan). And…man. Very big cocoa notes. And I think between that and the Columbus hops used, it provides a nice warmth to the beer.  Finishing taste notes are indeed the cocoa and that warmth.

VERDICT: You know, with having a cottage up in Muskoka (about 20 minutes away from Gravenhurst, actually!) I can say that I have gone skinny dipping in the middle of the night. I mention this because I feel that while this is a fantastic beer on it’s own, a bigger appreciation happens if you’ve had that experience. It really is one of the only beers I’ve had where the drinking experience really matches the concept of the name of the beer. You can drink it chilled, but after a while the warmth in the beer kicks in and you find yourself really enjoying it.  Then it’s off to a campfire. I really enjoyed this beer.

Look for Sawdust City beers in pubs around Muskoka and Toronto.

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Best of Winter (Providing It’s Gone)

Don’t know about you folks, but up here our weather has been…well, let’s put it this way: Last week in a single day we had snow, rain, snow, hail, rain and ending with some snow overnight. Now it’s practically t-shirt weather with forecasts saying the temperature will more than double tomorrow.

So screw it, I’m calling it. Winter is over.

I think I’m going to make up a very quick list of some of my highlight beers of Winter. If this were a television show, it would be a clip show episode, but as it is I’m just going to list the beers. These are in no particular order and some of them aren’t even seasonals, but beers I’ve just tried over the winter. It SHOULD be noted that during the winter I primarily drink stouts and porters, because it’s cold and my natural instinct is to drink something that seems like a meal (my rule with stouts is that it’s good if I can put a pencil in the middle of the glass, let go and the beer keeps it up). While there are some exceptions in the list, these are mainly black-as-my-soul beers.

1. Winter Beard Double Chocolate Cranberry Stout by Muskoka Brewery – An absolute treat to have both in bottles and on cask. Cranberry taste is a bit too subtle, but it more than makes up for it in the chocolate taste.

2. Lava Smoked Imperial Stout by Ölvisholt Brugghús – This also was a regular visitor to the LeBlanc house. The coffee and chocolate tastes along with the  liquid smoke makes this beer and is a meal all on itself.

3. Wych Craft Blonde Ale by Wychwood – Noticed this turning up more and more in LCBOs this winter, and have to say, rather crisp and refreshing!

4. Double Chocolate Cherry Stout by Black Oak Brewing Co. – The tartness of the cherries just makes this beer a wonderful treat and the chocolate taste adds a wonderful warmth to it. I was really lucky to try it for the first time on cask, which all in all gave a warmth that I needed that particular night. Will be having some more this week.

5. Infinium by Samuel Adams and Weihenstephan – Slight romantic memory behind this one, because The Fella bought me a bottle of this rather wonderful beer that came in a Champagne bottle. Very clean beer with the taste of a nice, somewhat sweet Belgian Tripel. Needs to be consumed in a champagne flute and it matters on the type of company you have with this drink (mine of course, was wonderful).

6. World Wide Stout (Aged for 1 year) by Dogfish Head Brewery – Hahahaha….man. Visiting one of the brewpubs owned by Dogfish Head was such a TREAT. And part of that treat was having this amazing beer, aged for a solid year.  At about 19%ABV had a lovely chocolaty taste with a slight burn I would normally get from an Imperial Russian Stout. But wonderful. WONDERFUL.

7. Tokyo Imperial Stout by BrewDog – Thanks to a wonderful donation to the Tip Jar from reader Raymond Conlon (you could all learn something from him. HINT HINT), I got to try this $24 Imperial Stout at around 14% ABV (though I’m sure it’s cheaper anywhere but here). INCREDIBLY sweet, which was unexpected for its alcohol content. Wonderful taste of cranberries and chocolate in there. I’d go so far as to say it would make an excellent dessert beer.

8. Sublimely Self Righteous Ale by Stone Brewery – What turned me on to Black IPAs. This was a birthday gift from The Fella, who brought it all the way from the states and…wow.  SO. MUCH. HOPPINESS. Drinking it is like putting a handful of fresh hops right in your mouth. Just wonderful. The Fella, who is a malt fiend, could not finish his share. It is my go-to beer whenever I am in the states now.

9. Black Chocolate Stout by Brooklyn Brewery – Tried this during a 5-hour layover in New York City where I met up with friends Rachael Fox and Eddie McShane and we found a decent watering hole to sit down, have a few drinks and have the most wonderful conversation about photography. This beer, which had a WONDERFUL bittersweet chocolate taste and a creaminess. was a perfect match for the night.

10. Spruce Beer by Garrison Brewing Co. – Most of you have read my review in which I talk about this beer, so will keep this short. But I’ll say this: What a wonderful treat it was to have this beer.  A drink that did an amazing job of invoking the spirit of winter. Loved it.

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My First Beer Workshop

“Aaah!  AAAHHHHH”

That was mostly the sounds coming out of me when I got in to my house just 20 minutes before I was supposed to start my first ever Thirsty Wench Beer Workshop on Google+ (concept mentioned here) at 9pm with some folks from scattered parts of the globe in attendance. The hours leading up to that involved grocery shopping, picking up the Two-Fisted Stout provided by the wonderful Amsterdam Brewery and going to C’est What for a Spearhead Brewery sampling of their Hawaiian Style Pale Ale which was a good idea in theory.  Of course I got in to a nice conversation with the sales reps and of course I ended up leaving later than I planned and by the time I got home I felt, even though I had gone through what I was going to talk about countless times, that I was pretty unprepared.  By the time my friend Cheryl came by to share the webcam with me, I had Gilbert & Sullivan playing at high volume, the beers were in the freezer and I was washing glasses with all the composure of a speed addict.  But one of the things Cheryl has always managed to do is stop me in my tracks and order me to calm down. So I did.  Kinda.

And then it started.  A little after 9pm people started trickling in and within the hour we had about six people all there to drink and talk about beer! The topic on this night was Stouts so I asked people attending to bring two different types of stouts, one Guinness (which anyone can get to act as a sort of base) and one local or “different” stout.

Aside from a few hiccups the meet went really good and the progression from one beer to the next ended up being pretty natural.  I did my best to talk about some of the more common tasting notes associated with stout and how brewers can deviate from all they want with some incredible results.  Then we tucked in to the Guinness.  What made it interesting was that we had a group of people who had occasionally had Guinness, never drank Guinness or it was there go-to drink at pubs, so to get the sometimes different taste impressions from a group of people drinking the same things was interesting along with the group coming to a general consensus on how the drink made them “feel”, which was that it represented a kind of comfortable hominess to them.

Then the second part of the workshop came to order and we all got our local/favorite stouts out.  One person brought a Yeti Imperial Stout from Great Divide Brewing Company, another bought Bluegrass Brewing Company’s Bourbon Barrel Stout and I brought along the Two-Fisted Stout from Toronto’s Amsterdam Brewery.  And hearing about the tasting notes as well as the aroma, getting a good look at the appearance of the beer int he glass (hooray for webcams!) and hearing about the personal likes and dislikes spoken not like we were all pushed in a line and forced to, but spoken as a fluid conversation with friends.

So all in all the workshop was a success!  I was relieved that so many people showed up and that I didn’t, as many first-time teachers worry about, have to spend the whole two hours talking with no interaction.  Alan, David, Max, Ian and Cheryl, you were a solid group of people!

So next up I’ll be taking down some of the notes I made from the suggestions given on how to improve the workshop as well as the dynamic.  I’m confident that the next one (I’m thinking Pale Ales) will be a lot of fun.

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Gateway Beers Part 2

Yes, GATEWAY BEERS.  Just like The Rock And Roll is a gateway to gang violence, Satanism and baby murdering, so too are there beers that lead you down a path where there is no turning back.  Take the story of Johnny. He was captain of the basketball team.  He didn’t think there was any harm in trying a beer from Belgium.  But after that it all changed for Johnny.  He quit the basketball team and started attending underground craft beer events.  Split the money with his hoodlum friends in ordering some Bolivian Pale Ales to be shipped to his town.  Three months later Johnny was found dead in an alley, a broken bottle of Westmalle Triple in his hand.

Sorry, I have a passion for mental hygiene films. These just come out.

Basically, this was inspired by the friends and family I have who have said “I don’t really drink beer, but when I do I usually drink _______.  What should I have?”.   

I USUALLY DRINK GUINNESS

I’ll say this now.  Guinness is a great drink.  It really is.  For years it’s been known as the beer someone orders if they don’t like the weak mainstream drinks like Molson or Bud.  It’s rich, smooth, creamy and can easily substitute a meal.  It has a wonderful history and a great tradition and while there is a slight risk of looking like a douchebag while drinking one (especially if you explain why it’s so better than the beers your friends are drinking) that doesn’t take away from the fact that it clearly is a work of art in itself.

But, as is the point of this series of posts, there is more out there.

I won’t lie to you.  To find a suitable “next step” for you might take a bit of trial and error.  But the first thing to do is examine what it is you enjoy about Guinness.  Primarily the “heaviness” of it.  On that, there’s three levels to it.

1.  The heaviness frankly scares me and I want something a bit lighter 
– Well it sounds like a nice dark ale would suit you down to the ground.  Hobgoblin Ale by the wonderful Wychwood Brewery was a WONDERFUL starting dark ale for me and to this day remains as an ol’ stand-by when I don’t have a specific beer I want to pick up.  A wonderful dark ruby colour with a taste of chocolate and toffee.  It’s refreshing, comfortable and not as much a meal as Guinness can be.

Another suggestion would be Leffe Brune, a nice little Belgian number that I grew fond of last summer.  A soothing beer with a slight hint of roasted spices and  fruits and a bitterness that’s not overbearing at all.  Truth be told, I actually cook with this as well (see the recipe I posted last week).  Definitely a drink worth trying.

2.  The heaviness is just right, actually.
Well, have I got two beers for you then.  Dragon Stout out of beautiful Kingston, Jamaica really fits the bill for this.  It’s got about the same heaviness of Guinness with a nice, chocolaty finish to the taste.  This is DEFINITELY ideal for a hot sunny day.

Second up is Black Creek Porter out of Toronto’s own Black Creek Historic Brewery (actually in Black Creek Pioneer Village if, like me, you have fond memories of that place. Now’s a reason to go back!).  While a porter is usually supposed to be “heavier” than a stout, I find this one hits the mark rather well.  Nice chocolaty taste with a hint of spices.  This is also a recipe used my Ontarians in the 1860s, so it also provides a nice history to it.  I just recently started drinking this beer and I can’t get enough of it.

3.  Guinness is FAR too light for me.  Give me something heavier!
Alright there, Rambo.  First up is Fuller’s London Porter from our good friends at Fuller’s Ales.  One day my mother, who wanted to teach me about some of the brews she grew up with, bought four cans.  Two was Fuller’s London Pride (which we’ll talk about later) and the other two was this one.  And MAN, was it refreshing.  A deep black colour that not even light can escape out of and a smooth, creamy taste with a strong taste of cocoa.  If Guinness is a meal, Fuller’s London Porter is a meal with seconds.

The second one I’d suggest is John By Imperial Stout by the Scotch-Irish Brewing Company in Ottawa.  All I can say about this beer is: DAMN.  I tried it for the first time last weekend and was really impressed.  Much like the London Porter, nothing can escape the darkness held within and there’s a strong cocoa taste to it.  I’ll be honest, this was a drink that I could probably have one or two of.  You actually feel FULL after this drink, which can be said about many Imperial Stouts, but it still is refreshing.  A wonderful brew.  I actually wonder what it would be like at room temp…

And that’s all for now.  And damn, now I think I’m going to head off to the pub and have a London Porter.  I got me the craving…

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Cooking With Beer: Beer Sausages Inna Bun

One of the things I’m going to be doing over the next little while is finding some recipes and coming up with a few of my own that involve beer.  This will involve anything from sauces, batters, cakes…whatever I can find.  Just to see what I can make with the wonderful drink.

The following recipe is kind of a classic that has served me well over time.  I have cooked it at parties, as a thank you dinner for NYC friends who have offered a couch to sleep on, and of course for myself when I want a food that warms me up, sticks to my bones and brings forth what we all know as The Burp Of Satisfaction.

I’ve included some suggestions for specific beers to try out in this recipe, as they have worked out for me.  But really, as long as it is a stout, porter or even a nice dark ale that you enjoy drinking I guarantee it will work out.  The key of this is that it should be a dark beer.  Suggested drink to go along with it would be the beer that you used for the recipe (What, like you’re going to buy ONE bottle? …jeez).

Beer Sausages Inna Bun
Ingredients:
– Sausages (Brats are a good kind, but if you dream of something bigger I suggest you follow that dream. 2-5 is a good number if it fits in your pan)
– Beer (SUGGESTED BRANDS: Leffe Brune, Hobgoblin Ale, Dragon Stout or Black Creek Porter)
– Half an onion (chopped in to rings)
– Buns (Not yours (sicko), but the kind in the bakery section of your local grocery store)
– Olive oil (just about two tablespoons.  If you don’t have olive oil, safflower of grape seed oil will do.)

Instructions:

1. put oil in frying pan, crank that stove up to high. Then add sausages and fry up until browned.

2. Once the sausages are browned, decrease the stove to medium heat, remove the sausages and throw in the onions.

3. Cook those onions in the sausage juices until rubbery and transparent.  You may need to use some extra oil.

4. Put the sausages back in the pan and pour your beer in. Half a bottle is good.  As long as the sausages are covered about half way you’re golden. And look at that, you now have something to drink while you’re cooking!

5. Turn those sausages in your wonderful beer-onion concoction until the beer has reduced into a somewhat thick sauce. Your entire kitchen will start to smell amazing.

6. Remove the sausages and place in the buns.

7. spoon in the beer and onion sauce in to the buns on the sausages.  If you’ve got a lot of the sauce, go freakin’ wild.  More is DEFINITELY better in this case.

8. Eat and enjoy. If you feel like moaning in a way that makes those around you a tad uncomfortable, don’t hesitate.  Let the food take you somewhere magical

Bonus Feature:

Throw a bit of grated cheese on top.  This adds to more flavour and a HELL of a lot more guilt afterwards, but my god, it’s worth it.

Got a recipe?  E-mail me at robin@therobinleblanc.com and tell me about it!

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