Another Barley Wine this week. Horn Dog from Flying Dog, one of our favorite breweries, because they give us free beer on occasion, hint, hint to other breweries! News A bit of a tragic news story out of Colorado. The ramp at Colorado 58 to eastbound I-70 in Wheat Ridge was closed after a 53-foot refrigerated semi tractor-trailer hauling beer overturned. The driver wasn’t injured and no other cars were involved, said Lisa Stigall, spokeswoman for Wheat Ridge police. The ramp is expected to be closed until for at least afternoon, while the truck is set back on its wheels and the beer off-loaded, Stigall said. Flying Dog Horn Dog Barleywine This weeks show comes from a company that we have talked about a few times, Flying Dog Brewery, located in Frederick Maryland. I believe we have covered their Gonzo Imperial Porter and Doggie Style Pale Ale in the past on Your Next Beer. It orginally opened as a brewpub in 1990 in Aspen Colorado and was it’s first brewery in 100 years. In 2006 they starting to shift operations to a Frederick Maryland brewery and in 2008 shifted all production to that location. They currently brew around 50,000 barrels a year at this location. Tonight’s beer, Horn Dog, weighs in at 10.5% abv and is part of the Canis Major series. It is made with 3 types of malt and 3 types of hops and is actually aged for 3 months before it is bottled. It actually wone the 2004 silver medal at the World Beer Cup for the barley wine catergory. One of the nice things about Flying Dog is that they suggest that types of food to go with beer. For this one, they suggest cinnamon desserts, game, and hearty beef dishes. Next Week Well we are three beers deep in this series, with a couple more to go. Next week we go to a brewery that many people will have trouble finding, Weyerbacher and Blithering Idiot. So tune in and listen to us become blitering idiots while drinking it. Download Episode        Less

In this episode of The Free Culinary School Podcast, listener questions about food and cooking are answered. But first, let me apologize for my absence. It has been too long since the release of the last FCS podcast, but I have a really good excuse. As some of you already know, I have been working for the past few years as a Sous Chef in a fine dining restaurant. However, I just got hired for my first Executive Chef position at a local fine dining establishment. This new position came right at the busiest time of the season for Lake Tahoe, so I’m just now able to catch my breath. In this episode I answer listener questions on: What kind of salts do you really need, and what’s the deal with all those fancy sea salts? Why does blending your tomato sauce mute some of the flavors? Do corian cutting boards ruin your good chef knives? Does adjusting the baking soda in chocolate chip cookies effect their texture, and what’s the best method for making a chewy chocolate chip cookie. When should you add garlic to a dish, and how do you control its kick? How much bones do you need for chicken stock and can you use a leftover carcass from a roasted chicken dinner? How can a broke culinary school student expand his/her pallet? Are food allergies a deal break for aspiring culinary school students? How can you read a recipe to make it your own? What is tomato paste and should it be used? Can you use hydrogenated fat for frying and confit? As always, you can e-mail me your questions and comments directly by clicking on the contact link at the top of the page, or you can leave your questions and comments by clicking on the comment button below. ShareThis © Jacob for Free Culinary School.com: The podcast and blog that teaches you how to cook like a professional chef, 2009. | Permalink | No comment | Add to del.icio.us Post tags: Cooking, Cooking Podcast, Food Questions Answered Feed enhanced by Better Feed from Ozh Less