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Posts posted by Naftal
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Have you explored any whisky from Cambeltown? Springbank is one to try
This. This. This. This. Sorry but, ja, Springbank. I've only had a small number of the large range but heartily recommend the cask-strength, twelve-year-old expression. I've also had a Scotch Malt Whisky Society bottling--'Cowboy's Delight' at, I think, fifteen years of age--that was just incredible. They also put out whisky under the name Longrow. I tasted the entry-level Longrow recently and was very impressed. I've seen a sampler pack that bundles together the entry-level expressions of Longrow, Springbank and Hazelburn. If you can find that, it might be worthwhile. I've never had Hazelburn of any age but I'd happily blind buy a bottle based purely on my fondness for the Springbank expressions I've tried.
Islay-wise, I assume you've ticked off most of the big names: Laphroaig (in its ten-year-old and 'quarter cask' variants, at least), Lagavulin (sixteen-year-old--haven't tried the younger expression yet) and Ardbeg. I like Ardbeg Uigeadail. The ten-year-old standard is good, too. Can't say I've tried many of the special bottlings. I really, really, really like Bruichladdich's work. The ten-year-old 'Laddie' is nice. I'm fond, too, of the very young 'Octomore'. At least the one I have (a limited run every year or so). I wasn't blown away by the Coal Ila I've tried but it was just an independent bottling, slightly younger than Coal Ila's own brand entry-level offering. I can tell you that exist but cannot recommend them based on a lack of experience. Same applies to Bowmore. I wasn't impressed by some well-aged Bunnahabhain I tried. Just didn't do it for me, much to the horror of the gentleman trying to sell me a (ridiculously well-priced) bottle. Still on the Islands (but beyond Islay), I like Talisker's Distiller's Bullshit Edition. I used to love the ten-year-old standard but have heard its gone down hill. If you can pick up a bottling from a few years ago, though--a dusty bottle on a shelf in some crappy little store--go right ahead.
Lowlands ... hmm ... Auchentoshan's Valinch is okay. I've had the bottle on the go for a while now and doubt I'll buy another, though, unless I happen to stumble across a reasonably-priced Triple Wood. I know I've seen a sampler pack that contains minis of three or four of their expressions, including the classic, Valinch and the Triple Wood. Rather than blindly purchasing a 700mL bottle, that might be the way to go. Particularly if, like me, you're happy to try lots of stuff. Ralfy (ralfystuff/YouTube) rates Bladnoch very highly but I've yet to remember the name of this 'still when I've been at a whisky bar or anywhere else likely to serve it. Oh well. Glenkinchie's entry-level offering didn't hugely impress me.
Other malts from here and there?
Aberlour a'Bunadh is good. At least the two or three batches I've sampled were good. Different, tho'. haresfur and I once did a side-by-side comparison of the bottle he owned (batch 30something) and the bottle I owned (28?) and found them clearly distinct. Both nice.
Glenlivet's entry-level bottling doesn't do much for me but their Nadurra (a short-run special? a new permanent fixture? no idea) is pleasant.
Glenfarclas' aged variants--the 15, 21 and 25--are nice. Not a fan of 8 or 105. Want, badly, to try the 30 and 40. For whisky that's older than me--just--the 30 isn't crazy expensive. So far as old whiskies go.
One cheapie worth snapping up if you see it is Dalwhinnie. It's hard not to like the standard bottling. Granted, I say 'standard' but I don't even know if there are other bottlings. Most Dalwhinnie winds up in blends.
I might also steer you in the direction of the Scotch Malt Whisky Society bottlings. Yeah, membership is a bit expensive (at least if you're only buying a bottle or two and live, like me, a helluva long way away from their members-only bars) but you'll find the odd bar that sells their whiskies by the glass to the masses. Melbourne's Whisky and Alement, for instance, sells all of the current malts--plus a few from earlier in the year--by the glass. It's a bit of a trap, though. I've not had a bad one yet. And then, when I go to the SMWS site and see that the 'nice glass of whisky' was poured from a $400 bottle, I'm glad it was nice. These malts offer something I've yet to find in even very good whiskies elsewhere. I mean, going to any of Springbank's standard offerings--as lovely as they are--is a helluva step down after your introduction to the 'still was a SMWS bottling.
Thanks for the suggestions!
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Langavulin is in fact one of my most favorite SMSW.
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I had an email from a tea expert who corrected me. It seems Emerald Oolong is a type of Bao Zhong Oolong. Indeed. Bao Zhongs are in fact described as "buttery".
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Hello- Single Malt Whisky is one of my passions, but I know very little about them. About the only thing I know for sure is that I seem to prefer Lowland and Island (Islay in particular) varieties. Can anyone suggest bottles that I should try?
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In warm weather I drink mostly black tea, iced. In winter I drink a lot of green tea--jasmine pearl and my new favorite, emerald oolong. Tastes like buttah.
Katie Meadow- Is Emerald Oolong similar to Milk Oolong? Milk Oolong has a very pronounced dairy flavor.
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Also, how old is the oldest known mortar and pestle? I would think it goes back thousands of years.
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Hello- That picture is great, truly amazing. I am thinking that we should continue our discussion on this thread. What do you know about the origin of the ice cream scoop?
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My almanac is wrong again!!!! It claims the apple peeler/corer goes back to 1864
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Andie- You are amazing!!!!!! Thank you for all this info :smile:
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Andie-I am glad you like this. BTW what can you tell me about the history of the double-bladed mezzaluna? Does it really exist? My almanac says it does, but I want the facts. Thanks
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According to the 2015 edition of Harris' Farmer's Almanac:
mezzaluna 1880
wire whisk 1765
box grater 1540's
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A clarification- My question is not: Which had its earliest prototype? Rather: Which first existed in its current form? I apologize for any confusion the sophomoric wording of the original question may have caused.
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......a culinary history quiz,of course:
Which of these three kitchen utensils was invented first?
the wire whisk
the mezzaluna
the box grater
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I have been drinking ridiculous amounts of genmaicha lately, just reinfusing all day.
slkinsey- Have you ever combined genmaicha with matcha? My favorite local tea house serves it this way.
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Well, the secret's out of the bag now!
Hassouni- You did mention this elsewhere so I assumed it was not a secret.
http://forums.egullet.org/topic/149966-winter-teas-what-do-you-drink-when-its-cold/#entry1995993
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Something tea based, with sage and smoke flavors
Hassouni- Lapsang?!? BTW, my favorite spirits are whisky and rum
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in addition to the usual year-round stuff, masala chai and lapsang feature in my winter drinking
Hassouni- You are a spirits expert, what do you think of lapsang and whiskey as a winter drink? Personally, I think this is a natural pairing which I would drink. But, do you think it is worth serving others?
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One tea bag "Chai extra" (cinnamon bark, star anise, orange peel, black tea), steeped for 10 min in hot red wine. Repeat until comfortably warm ....
Duvel- I really need try this!!! Stash Tea Company makes a tea similar to the one you described.
One tea bag "Chai extra" (cinnamon bark, star anise, orange peel, black tea), steeped for 10 min in hot red wine. Repeat until comfortably warm ....
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Well, the polar vortex has returned and I am drinking teas that go well with cold weather : strong black tea and powdered green tea with butter ("Tibetan"-style). And, I was wondering: What do you drink- tea-wise- when cold weather hits?
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Hello- I need at least one bottle of shaohsing
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Hello- Today I made a really strong pot of Ceylon Black. The temperature is dropping and that means -for me- more black tea.
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Hello- Today it was a congee, topped with spinach and soy sauce. This was my take on the more traditional Chinese greens and salted chicken
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Greetings! I too am a fan of Asian food, Gluten and soup Have you ever made congee (rice porridge) or seitan (with the gluten)? I have been to Aspen and to Boulder (CU has one my favorite football teams ).
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OOH, that sounds like a really good idea, how do I go about making blackberry flavored vodka?
Quesmoy- Try this eG thread http://forums.egullet.org/topic/32778-infusions-tinctures-at-home-the-topic/ They are experts.
Lunch! What'd ya have? (2014)
in Cooking
Posted
I made eggs and tomatoes today