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ChrisTaylor

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Everything posted by ChrisTaylor

  1. A Rhum JM-based Daiquiri. 2.5, 1, 0.5.
  2. I bought this one because the bottle looked cool. It's a kimoto junmai: Shochikubai Shirakabegura. On the palate it's nose and, well, boozy. Harsh. On the palate it's more approachable than you'd expect. It strikes me as a bit bland. Maybe the temperature's all wrong (although I've generally found junmais to be best lightly chilled) but it's very ... closed. A bit sweet--like, honey sweet--but tres restrained. There's some melony whatnot going on there too, I guess. But there's a boozy bitterness. It's okay, I mean, but I kind of wished I'd been able to find this in the smaller format.
  3. The Demon Slayer--a junmai sake named by a thirteen-year-old JRPG fan. The label says it's fruity and it tells no lies. The nose reminds me of pineapple, banana lollies. On the palate it's a little sweet ... fruity sweet. Balanced, tho'. Not my favourite thing in the world but not bad.
  4. Saw this on Kindred and it seemed appropriate for the weather. It's nice enough, although the meatiness of Millstone 100 trounces over my so-so homemade allspice dram and, shit, even the Averna. I like Millstone so much I can live with that, though.
  5. ChrisTaylor

    Meatloaf

    The vegetables hardly account for a large portion of the finished dish. I didn't come away feeling like I'd had 'meat & veg loaf' as opposed to meatloaf. My experience with the dish is limited but nothing about the Kenji version suggested it was an outlier.
  6. ChrisTaylor

    Meatloaf

    I made it last night. As a vile foreigner I have no attachment to the dish. I made the Kenjiloaf last night and really liked it. It microwaves well, too.
  7. This. There's no incentive to work hard if you can't eventually buy a place to live.
  8. A junmai sake Fukushima's Daishichi sake brewery made using the kimoto method. I had no idea what that meant so I went to Daishichi's website. It provides some clarity, I guess. There's also a rather ... encouraging word about radiation leaks. I tried it chilled (and found it flat) before gently warming it, as per the brewer's instructions. When warmed the nose is boozy. The palate is savoury but fruity. There's a bit of grape going on there.
  9. Tokubetsu junmai. Smells booze, rice-y (in the sense the aroma is fairly generic--there's no obvious fruitiness or anything like that). A little bittersweet, leaning towards maybe the bitter. Not all that interesting. But it's alcoholic and, sometimes, that's enough.
  10. I bought this passing through OR Tambo a couple years ago http://livetoeat.co.za/in-the-bag/reuben-riffels-new-cookbook-reuben-cooks-local/ I've had to adapt recipes re: ingredients but, hey, I'm sure you're a resourceful guy. I like the book.
  11. A new rum on the Australian market, No41. It's named after a Brisbane rum bar, Substation No41. They commissioned this rum, apparently. It's inexpensive and low apv--37%--for what I imagine are tax reasons. Despite the price tag they're billing it as a premium rum: a sipper and a mixer. I wish there was a boozier version. On the nose there's rubber. Freshly burned tyre tread. Molasses. On the palate there's a boatload of molasses. Vanilla. I can't stomach a side-by-side with Sea Wynde but I'm reminded of it ... but not in a bad way. Almost like this is a somewhat sweeter, more approachable, less completely bonkers version of Wynde. It's very drinkable even though it's not especially complex or even especially delicious. For a cheap rum it's workable. Shame about the APV--I reckon the base flavour profile would be pretty banging in something like a Mai Tai or Zombie.
  12. Rhu JM Blanc 100. It's hard to choose anything else afterwards--at least in the 40-45% APV range.
  13. Tezukuri junmai. Interesting aroma, even through a semi-blocked nose. A certain smokiness to it. Fruity. Sweet fading into savoury and back to fruit. Long finish. Strawberry-ish on the end.
  14. Rihaku 'Blue Purity' junmai. Sweetish entry. Somewhat complex. Stonefruity. A bit of bitterness. Savouriness. Sweetness again--dried fruit. Easy drinking.
  15. Be Forewarned: a boozy brandy:tequila:Cynar 1:1:1. I subbed the bergamot bitters with Scrappy's orange.
  16. Next time you'll want to trim it before bagging it. I don't mind fat in roasted meat but slow-cookes, vac-packed fat is disgusting.
  17. In Zimbabwe I didn't have access to my kit and I was limited to whatever was sold at a reasonable price in the supermarket, but I still managed to make a few things. I wasn't so happy with the Manhattan variation I made using Three Ships Select (a blended South African whisky--I couldn't find the costlier single malt, despite looking high and low), M&R and a locally-made cocktail bitters. The whisky was a bit harsh for an Old Fashioned. I ended up gaining a fair amount of traction--relatives liked it, I mean--with the Collins format. The Ian Collins: 2.5 oz Mainstay cane spirit (that much of the plastic bottle stuff would probably kill you), 1 oz lime juice and .75 oz simple topped with soda water.
  18. I recently returned from Zimbabwe. Here's what I brought back. I've had the KWV 10 and Mainstay cane spirit before. I like both. The plastic bottle of rotgut is a special taste of Zimbabwe brought all the way back to Australia, braving the wrath of customs, for haresfur.
  19. It's been a while since I've spotted something new in the small bottle format at Hong Kong Supermarket. Here we have a junmai from Osakazuki. It smells really interesting. Big fruit. Some kind of stone fruit, maybe. Berry. Strawberry? Dunno. Big and fruity on the palate, too. Quite boozy--without crossing into that sharp bitterness of some of the other sakes I've had. Rather cheering on a cold night.
  20. At all times I have a bottle of hot sauce in the dash console. I use it regularly. I do it because I'm a fundamentally bad person who drives while eating.
  21. The entry-level junmai version of a sake I'd enjoyed previously. Less complex but still good. On the nose it is ricey, grain-y. A bit of booze peeking through. On the palate there's a sweetness to the entry ... junmai-y, rice-y savouriness. Rounded. Smooth. A tiny bit of bitterness--never unpleasant. Sweet again. Almost sticky but not ... cloying, if that makes sense. Savoury-sweet finish.
  22. You could use it as part of a split base in some other cocktail--e.g. 50:50 spiced rum to something like Appleton V/X.
  23. Serves me right for making a blind purchase of something considerably costlier than a half-size sake bottle. EDIT Yeah, at room temperature it's still shit.
  24. Oh, look, it's another long-dead ricey, boozy thread ripe for resurrection. Here we go: my second foray into shochu. Sort of. I mean, it's the first I've had since I got into sake. Says the label ... This shochu is made from sweet potato (imo) and malted rice (kome). As with a few of the sakes I've been trying over the past few months, the bottle is adorned with a 'Prestige Sake Association' sticker. Whatever that means. Now, not having tried this stuff seriously before, I'm kind of making it up as I go along. I started with it lightly chilled. There's a bit of classic rice booze to the aroma but it's much more restrained, much more closed than with a junmai sake. On the palate it's a lot harsher, even though the alcohol content isn't that high (25% APV). Peppery. Dry. Bitter. Umami. Booze. Not a fan. Now, it's a spirit. There's not much booze there but, hey, why not add a drop of water? It doesn't seem to do much. EDIT I'm going to try this again at room temperature.
  25. I want scotch shopping today: Springbank 10, Longrow 10 and a mini of Ardbeg Blasda.
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