oldrip57 wrote:...Oh, and any recipe that calls for vanilla will accept bourbon in equivalent quantity as a substitute. (People say they like my peanut brittle !)
Ganga wrote:Tonight I cooked up some "home fries" with Lawrey's salt and seasoned pepper. Then some large scallops. All served with Bowmore 12. Scallops were dipped in butter.
Interesting thing was that the smokiness of the Bow really diminished highlighting the lavander. I found it a very interesting experience. Not quite as good as a Laphroaig though.
Sounds like a nice plate of California fish and chips there Ganga, bet it was good, especially with the Bowmore.
The latest whisky & food combo I've tried was an earlier touted chocolate and whisky. I found that I prefer the dark rich chocolate with whisky over the sweeter milk chocolate.
Food and whisky go together like farts and flowers, Bush and Puton, like ice cream and pickles.....There is one simple reason why, which I don't really expect most people to understand, but, high alcohol content spirits have a numbing effect on the taste buds, it's that simple. If I've learned one thing in life it's - don't numb you taste buds before a meal, never mind during it. Want proof - trying having a dram of scotch before wine tasting....it's taste like water,I know - water has no taste, that's my point.
There is only one thing that goes with whiskey, and that's another whiskey. Have it after dinner.
But what you do with your life, such as it is, is your business, and I'll end in paraphrasing and old saying - "no one ever went broke under estimating the bad taste of the American public", I'd modify that to include all the public....cheers...
It's not a scientific experiement for pities sake.
......and besides if it's a really good restaurant you have the bonus of totally bumming out the wine steward/sommelier by only ordering whisky (in a wine glass). That alone makes it a worth while activity.
"Ardbeg" with a chunk of parmesan cheese. "Balvenie" with Terry's Choccie Orange.
JohnyyGuitar wrote:"Ardbeg" with a chunk of parmesan cheese. "Balvenie" with Terry's Choccie Orange.
Are we not men ?
Do you wear pink panties while you drink scotch too ?
Johnny I saw you'd made a post and thought wow he's come back. Then I read it.
Food combination for tonight, Mrs Nouet's recipe of a super melting chocolate cake with A'bunadh custard. (batch 19 to be honnest)
KenBeau wrote:I remember having a dram of the standard expression of Oban and a chocolate torte some years ago. Oh my that was truly a slice of Heaven for a few minutes.
I can imagine it was lovely KenBeau - the Oban 14 is also very chololaty imo.
Collector57 wrote:mulinho wrote:just picked up some Lindt "A touch of Salt" chocolate. 3% fleur de sel in it. looking forward to trying it out on the Islays once I get back to my collection next week... should be interesting.
That does sound interesting, indeed!
Please report back?
The girlfriend got to the chocolate before I got it back to my whisky collection. Had a bit with Glengoyne 14 which I picked up on my travels (didn't really add much), but wanted to try it with the Islays. Will pick up 3/4 bars in May hopefully when I will be back in the shop I first picked it up.
Greetings from Berlin, Lennart
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