Language:
switch to room list switch to menu My folders
Go to page: First ... 48 49 50 51 [52] 53 54 55 56 ... Last
[#] Mon May 19 2008 23:24:19 EDT from Schpenke @ Juicy Mumpy

Subject: Scotch

[Reply] [ReplyQuoted] [Headers] [Print]


Mon May 19 2008 08:37:45 PM CDT from rudolf@uncnsrd (Uncensored)

As far as my whisky tastes go, I like Glen Garioch. I can usually find it in Blowing Rock. I can't buy Cragganmore here in NC, but Tennessee stores usually carry every brand that exists. I picked up a DVD of Islay Malt and Music Festival. Aahz, you might should visit there sometime. There are 6 distilleries on Islay, and one on Jura. Their product is quite different from the Speyside crowd. Ardbeg is rated as the best Scotch whisky, and holds 2nd place worldwide. George T Stagg bourbon is #1 best whiskey. Both of them are expensive. The cheapest Ardbeg here is $60/fifth. At least nobody here is going to pay $64,000 for 62 year old Scotch like someone in London did last year.

Ahhh.. now here's one of my favorite topics.  My favorite Islay is a toss up between Laphroaig (I'm a registered "Friend of Laphroaig") and Lagavulin.  I love the peat flavor in both.  Although the Laphroaig 10 year seems a little medicinal sometimes.  My all time favorite scotch is Talisker 10 year.  It's a Skye.  Talisker has one of the best noses of any scotch I've ever had the pleasure of trying.  It smells of the ocean.  The taste is smoke, salt, and a little sweet.  Fantastic.

The Scotch Malt Whisky Society had a Dallas gathering in April and I was able to attend.  I got to try a lot of different whisky that I'd probably never have tried before.  It's interesting that you mentioned Ardbeg as being rated as the best Islay because honestly I wasn't very fond of it.  It wasn't a bad whisky by any means but it tasted of leather to me and didn't have much of a peat flavor.  Of course that was to my palate only.  I got to try the Laphroaig Quarter Cask while I was there too.  That stuff is delicious.  My surprise whisky of the night though was from a Japanese dstillery called Yamazaki (http://www.suntory.com/yamazaki/).  It's double distilled and chill filtered like a scotch but the particular oak casks that they use give it a really uniquely sweet honey taste.  I tried the 12 year.  It's well worth the price tag in my opinion.

-S 



[#] Tue May 20 2008 11:15:39 EDT from truffle @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

Chuck LOVES Laphroaig. Apparently he owns a few sq feet of their island from years ago.

[#] Tue May 20 2008 11:39:46 EDT from Schpenke @ Juicy Mumpy

[Reply] [ReplyQuoted] [Headers] [Print]


Tue May 20 2008 10:15:39 AM CDT from truffle@uncnsrd (Uncensored)

Chuck LOVES Laphroaig. Apparently he owns a few sq feet of their island from years ago.

Me too.  My plot number is 335043 if anyone is interested.

-S 



[#] Wed May 28 2008 19:42:07 EDT from simplygorgeous @ My Castle Wall

Subject: mussels

[Reply] [ReplyQuoted] [Headers] [Print]

ok i am after a good recipe for mussels ..i made them for first time the other day and mmmmmm it just wasnt right .... there $7.50 a kilo in australia  lmao

[#] Wed May 28 2008 19:54:13 EDT from BOFHMike @ My Castle Wall

Subject: Re:mussels

[Reply] [ReplyQuoted] [Headers] [Print]

First off, you need good mussels.  PEI are typically better then New Zeland. (at least on this side of the pond, that thay may be due to shipping distances, so the reverse may be true for you.)
Wed May 28 2008 19:42:07 EDT from simplygorgeous@MyCastleWall
Subject: mussels

ok i am after a good recipe for mussels ..i made them for first time the other day and mmmmmm it just wasnt right .... there $7.50 a kilo in australia lmao


[#] Wed May 28 2008 20:12:16 EDT from simplygorgeous @ My Castle Wall

Subject: Re:mussels

[Reply] [ReplyQuoted] [Headers] [Print]


Wed May 28 2008 07:54:13 PM EDT from BOFHMike@MyCastleWall
Subject: Re:mussels

First off, you need good mussels.  PEI are typically better then New Zeland. (at least on this side of the pond, that thay may be due to shipping distances, so the reverse may be true for you.)
Wed May 28 2008 19:42:07 EDT from simplygorgeous@MyCastleWall
Subject: mussels

ok i am after a good recipe for mussels ..i made them for first time the other day and mmmmmm it just wasnt right .... there $7.50 a kilo in australia lmao
I can drive 10 minutes down the road ..to the sunday markets walk on the boats and buy my black mussels .....lol crabs oysters.sqid.fish ok ok now im showing off sorry ..but i can get fresh  lol xx

[#] Thu May 29 2008 19:10:12 EDT from Bryon Roche @ Uncensored

Subject: Re:mussels

[Reply] [ReplyQuoted] [Headers] [Print]

I prefer to make my mussels in a white wine sauce with butter, herbs to taste, and mushrooms.

 

Take the mussels, clean them up and steam them until you see that they're mostly open. (you do this with just the mussels and a closed-lid pot)

While you're waiting on that, melt a good bunch of butter in a saucepan, add just enough wine that the butter doesn't burn.. add the herbs and mushrooms, bring to a simmering boil.

After the mussels are steamed, pour the liquid from the steamed mussels into the saucepan, and bring it back up to a boil.

At this point you can pour the mussel sauce over the mussels and YUM.

 



[#] Sat Jul 05 2008 12:59:28 EDT from rudolf @ Uncensored

Subject: whiskey

[Reply] [ReplyQuoted] [Headers] [Print]

Of course, here (NC) we have native whiskey. Local sheriff gave a friend some peach brandy. There's a few folks making legal shine: Junior Johnson has his own label, then there's Catdaddy's or something like that. There's one guy in TN or KY making it. It's not like Dickel or JD at all as far as taste. Shine's like vodka somewhat. I drink beer 3 seasons out of the year mostly. Local breweries are my pick. And there's more of them every year in this state.

[#] Sat Jul 05 2008 13:01:27 EDT from rudolf @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

Addendum: I forgot that the Taste of Scotland has free admission, oops. I'm real cheap, ain't I.

[#] Thu Aug 28 2008 08:50:18 EDT from girthta @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

Happy Buttered Corn Day!

[#] Thu Aug 28 2008 09:33:59 EDT from Quahog @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

Speaking of corn ... We had some excellent grilled corn on the cob last
night. The corn came from a local farm and the end product was the best I've
ever tasted; it didn't need butter.

If you've never grilled corn of the cob you owe it to your self to try
it. At least once.

[#] Thu Aug 28 2008 11:45:38 EDT from IGnatius T Foobar @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

Do you keep the husks on when you grill them?

[#] Thu Aug 28 2008 15:37:32 EDT from Ricardus @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

I saw the best technique for grilling corn, on food TV, one day.

[#] Thu Aug 28 2008 17:23:57 EDT from fleeb @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]


Do you read the captioning on Food TV while you watch it?

If so, you're seeing the results of the work I'm doing.

[#] Thu Aug 28 2008 17:33:28 EDT from Ricardus @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

You transcribe for Food TV?

[#] Thu Aug 28 2008 19:10:51 EDT from fleeb @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

No, I don't transcribe at all.

My company provides a product that replays closed captioning from files to encoders that weave the captioning into the video signal.  I've actively worked with this product to provides fixes and such.



[#] Thu Aug 28 2008 19:44:18 EDT from Ricardus @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

Break it when Emeril is on! :-)

[#] Thu Aug 28 2008 21:02:28 EDT from Quahog @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

Aug 28 2008 11:45am from IGnatius T Foobar
Do you keep the husks on when you grill them?

I leave the husks on and presoak the ears for ~ 15 minutes before grilling
them. Cooking time is 15 - 20 minutes depending on how hot the grill is.
Rotate the corn periodically while it is cooking and let if rest for ~ 5
minutes after it is done.

[#] Fri Aug 29 2008 06:34:11 EDT from fleeb @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

I should think captioning for Emeril is trivial.  Just "bam" every so often.

[#] Fri Aug 29 2008 11:19:52 EDT from Magus @ Uncensored

[Reply] [ReplyQuoted] [Headers] [Print]

I wonder if he would be less annoying if you couldn't hear him, just read the captioned version...

Go to page: First ... 48 49 50 51 [52] 53 54 55 56 ... Last