Seriously, I would like to try one or two of the recipes in WM which use whisky in a dessert. It's been too hot and humid to cook until now but I'll try them out later in the fall and post the results. I don't feel it would be a waste as a fine whisky may very well enhance the flavours, and isn't flavour why we all enjoy SM's?
"it is impossible for the chef or cook to do excellent cooking if the 'fonds de cuisine' (fundamental elements of cookery) are not made with the best ingredients obtainable"
so no, it is not a waste to use fine malt in cooking, infact, it would be wrong to use any thing but the finest malts.
zarb wrote:I didn't think the type of whisky made much difference in cooking but I just made a whisky cream/green peppercorn sauce for steak with Jameson and it was much nicer than the previous one I'd made with the Famous Grouse I'd got for christmas, but maybe it really doesn't matter when you flambe. Not sure I'd try cooking with single malts, partly because of the cost, plus I find adding ice to them is bad enough- I don't know about diluting them with a host of other ingredients...
Zarb, sounds pretty good. Care to post the recipe?
MrTattieHeid wrote:Nick, you're not alone in your assessment--can't remember where I read it recently, but someone or other was saying that one should never, ever pour whisky on a haggis. Since I've never quite been able to bring myself to eat one, I have no opinion on the matter. (I have been too traumatized by video footage of ruthless hunters clubbing cute little baby haggises on the ice floes.)
To go completely off topic, have you tried vegetarian haggis? I regularly cook veggie haggis (with onion gravy for myself, and whisky sauce for my hubby) and they do a good one at the Scotch Whisky Heritage Centre in Edinburgh too. We use MacSween's http://www.macsween.co.uk/veg_haggis.htm It's fabulous and not a club in sight
Nick Brown wrote:A vegetarian haggis is an oxymoron.
I was going to say that! But it's just like whisky, I suppose--if someone likes it, that's just dandy with me. The proof is in the, uh, haggis. I think real haggis is just offal (that's supposed to be a pun, folks).
So far as I know, the Scotch Haggis Association has not yet issued guidelines for what may or may not be called a haggis.
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