Hi malt mates,
Everything about whiskies
After a beef Sunday roast I always have a Jura 10yrs it tops it off nicely. After I have had smoked fish or Mackerel I will have a Laphroaig quarter cask. If I decide to have a nice thick steak I will opt for a bourbon, something like Buffalo Trace.
2 scoops vanilla ice cream, chocolate sauce, Ardbeg 1977
@headhunter: sounds interesting, gonna try the ice cream with Ardbeg or some other peated whisky.
Strong cheese fits well with smokey & sherried whisky in my experiences.
Generally I prefer adding whisky as an ingredient. If I invite friends for whisky-dinner I usually start with a whisky apperitif (e.g New Laddie 10) and finish with a whisky-digestif (e.g. MacAllan 12 Sherry Cask), but don`t serve during the meal.
If someone is intersting in whisky cooking I strongly recommend this book:
"The Whisky Kitchen" (check link below). Well described, easy done and great pictures accompaning the recipes.
One of my favourite is the shellfish broth (shellfish, chopped tomatoes, onion, fish stock), slightly spicy (little red chilli) with : 50ml young Ledaig added to it (the original recipe says caol ila, but I think is even better with ledaig) - let your guests taste before and after you add the whisky. I bet it is going to convince everyone!!
Ok. I am quite new to whisky so not much experimenting yet BUT...
I recently had a couple of raw oysters with a dash of Talisker on them, a real taste sensation!!!
I have just had some whisky Marmalade on toast and really liked it and yes you can actually taste the whisky
And for a long conversation after a good meal with good friends ... different chocolates (with salt, with chilli, 95% cocoa and so on) mixed with various soft whiskies such a Glenmorangie 18, Yamazaki 10, Glenfarclas 15...
My mother in Law who bought me some Whisky Marmalade bought me some Chedder Cheese, flavoured with Whisky and it is absolutely Beautiful. This got me thinking, how far can you go with whisky flavouring.
I think McCondoms would only work if they used a Highland Malt and not a Lowland Malt,if ya know what I mean Lol!
Even better The Balvenie Double Wood
Try some Ardbeg the next time you eat indian - an interesting combination!
By the way, that whisky Cheddar cheese on it's own went down well whilst sipping a glass of Knappogue Castle 1995.
Ok, here's one for you: Shortbread (or Spritzgebäck in Germany) paired with Wild Turkey Rare Breed.
Quality chocolate truffles with a Partagas E2/P2 and Laphroaig 18: melt a chunk of chocolate in your mouth, add a sip malt, mix but do not swallow yet, take a puff, mix again, breathe out then swallow. enjoy thoroughly. repeat. XD
Get quality whisky online. http://whatisgold.net/
The only gold we talk about here is liquid mate.
I think sideeffect11 was trying to suggest the food pairing of tinned SPAM and Scotch.
Very nice but that link (which I'm not going to click) smells FISHY.
Get it? Not laughing? Maybe my jokes are just too CHEESY.
Oh come, don't WINE. Can't blame me for trying.
Hey Admins! is it just me or does it not seem logical to delete a user's spammy comments when you delete the user's account? ...or did the guy delete his own account? Either way.
I sent Bachess a message about it 3 days ago (as iirc he is the only one who can actually delete comments/users here) user was deleted pretty quickly (as you can not delete your own account) but apparently he doesn't mind the post staying up
Back to business: I have some good experiences with whisky and BBQ. Try for instance a good hamburger or a nice steak and marinate it in a combination of honey and and Islay (I used a sherry-matured Bowmore, a Wilson & Morgan). Don’t mind if it gets a little fire on the BBQ, it tastes delicious!
Yesterday, I ate a salted dorade/sea bream with some lemon juice squeezed on top of it. The Caol Ila 18 yo I paired it with tasted like a match made in heaven.
I bought some Jack Daniels sausages at a market yesterday,really nice