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FOOD, man cannot live by whisky alone.

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By @paddockjudge @paddockjudge on 20th Jan 2019, show post

Replies: page 10/11

@Nozinan
Nozinan replied

Friday night we had a Chinese hotpot for dinner. Tonight, with the leftover broth, I added some of the leftover meat sliced thin and made 수제비, hand torn noodles, served with white and red kimchi drizzled with a touch of sesame oil.

3 months ago 4Who liked this?

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@BlueNote
BlueNote replied

@YakLord Oh, man, that looks good. I had a Dutch girlfriend years ago who made those delicious Indonesian dishes. Too bad she dumped me broken_heart

3 months ago 2Who liked this?

@talexander
talexander replied

Although I didn't take this picture (supplied by blogTO), this was exactly my dinner last night, takeout from Sunny's Chinese. Dan Dan noodle, crispy hidden chicken, smacked cucumber, steamed yu choy, mapo tofu and sweet rice cake. Had a pre-dinner martini, Riesling with dinner and a Rusty Nail with the rice cake. Have enough leftovers for one or two more dinners!

3 months ago 7Who liked this?

@YakLord
YakLord replied

@BlueNote - back in 2005 my wife went to The Hague on a business trip. As I had nothing better to do for that week (we didn't have kids at that time), I went with her, and while she was out doing her work-related stuff during the day, I explored the city (or tried to, as it was November and it was cold and rainy the entire week, and I wasn't feeling great). She was out really late one night because they'd been invited out to dinner by their Dutch colleagues, and taken to what she describes was a phenomenal Indonesian place...I think I grabbed my dinner from a supermarket that night...

3 months ago 3Who liked this?

@BlueNote
BlueNote replied

@YakLord Haha. I think they call that the short end of the stick. wink

3 months ago 1Who liked this?

@Nozinan
Nozinan replied

I shoveled through 2 feet of snow to get to my BBQ in order to prepare dinner for my family. We had grilled marinated steaks and asparagus.

For dessert my wife created a Boston Cream Lasagna. And trying not to stray too far from whisky, I brewed myself a cup of barley coffee, which, I have to say, tastes almost nothing like barley tea.

2 months ago 5Who liked this?

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@Timp
Timp replied

@Nozinan That's true dedication to food. Nice looking bbq but your wife's dessert looks a wonderful thing. Is that her recipe or a well known pudding in your parts? Will look it up now! Need something to create on another day of rain in the west of england. Cheers.

2 months ago 1Who liked this?

@Nozinan
Nozinan replied

@Timp She found the recipe online. I found the ganache a little rich.

Tonight we are repurposing frozen bones from rib roasts past to make a beef soup, into which my wife plans to put potato dumplings. The dumplings are a new experiment, one that I am looking forward to...

2 months ago 3Who liked this?

@YakLord
YakLord replied

Patagonian Black Cake for next Sunday's St. David's Day Virtual Penderyn Tasting...

2 months ago 6Who liked this?

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@BlueNote
BlueNote replied

@YakLord That's just cruel, man. I'm still on my new year diet.

2 months ago 0

@YakLord
YakLord replied

@BlueNote Sorry! I made Welsh Cakes and Bara Brith, too, and am going to try and make some Glamorgan Sausages on Friday or Saturday...

2 months ago 1Who liked this?

@BlueNote
BlueNote replied

@YakLord You're killin' me brother. stuck_out_tongue

2 months ago 1Who liked this?

MRick replied

@YakLord Wow! Do you have a recipe for Patagonian Black Cake? It looks delicious.

2 months ago 1Who liked this?

@YakLord
YakLord replied

@MRick Yes, I do! And I will happily share it. The recipes for all the stuff I've been preparing for Saint David's Day are from this website: businesswales.gov.wales/foodanddrink/… For the life of me, though, I cannot figure out why it's called a Black Cake, because I've made three over the past few years, using different recipes, and not one has been really dark on the inside...maybe I'm not using a dark enough brown sugar? Who knows, but the recipe from the Business Wales site is the best of the three that I've done.

2 months ago 3Who liked this?

@BlueNote
BlueNote replied

@YakLord Tons of great recipes there, thanks for the link. The Welsh roast chicken with leeks and bacon and the Welsh beef, leek and rosti potato pie look particularly good. yum

2 months ago 3Who liked this?

@RianC
RianC replied

A little early but as I'm a leap year baby I'll choose my own day thank you very much grin

Had some lovely Italian red (will post label later) with a meal of oysters to start, followed by steak and tiger prawns cooked in butter, oil, lots of whole garlic, parsley and lemon juice.

Then a cheese course with some aged Gouda, Bishop's blue and extra mature Cornish Cheddar. That Gouda though ... it's like caramel cheese!

Then a slice of this beaut expertly made by my better half! (She ran out of d's if anyone notices blush )

2 months ago 9Who liked this?

@Nozinan
Nozinan replied

Friday was Purim, a holiday designed for Connosr.

The background is typical of the holidays of my culture. Some one or some group tried to annihilate us, they failed, we eat.

But this holiday is a little different. The story is told in the Book of Esther, aka the Megillah. The bad guy’s name is Haman. The book is read on Purim. The idea is to get so drunk that you can’t tell the difference between Haman and the good guys when you hear it read. Some people take that to heart.

I didn’t go to hear it read, though I did listen to a reading of the Megillah as interpreted satirically by a Yiddish author.

I did not get drunk but I did have part of a small pour of a newly acquired Canadian whisky (Last Straw Distillery).

And I fulfilled the “we eat” commandment by feasting on fried dumplings (still celebrating lunar new year), and very crispy chicken wings (thanks to my spouse), some boiled rice balls for dessert and of course these freshly baked cookies. Hamantashn are traditionally filled with poppy seed or prune filling, presumably to counteract each other’s GI effects, but my kids like them with Nutella, so I made those too.

2 months ago 9Who liked this?

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@RianC
RianC replied

Here's the wine form last night - im starting to rekindle my red wine interest of late. Had a lovely NZ pinot noir recently, really light and fresh and super fruity, and a Californian red that was similarly light and refreshing but full of juicy fruits.

This was more on the heavy liquorice and plummy, jammy side but with a lovely delicately dry finish. One of those reds that's perfect with cheese and steaks.

Don't know about anyone else, but after all the whisky over recent years drinking wine feels like drinking pop now blush

Sorry about the naff picture

2 months ago 3Who liked this?

MRick replied

@RianC Primitivo is supposedly the same grape as Zinfandel. How do you like it.

2 months ago 1Who liked this?

@RianC
RianC replied

@MRick - Very much! It's quite full bodied, rich and very fruity with lots of liquorice notes. Soft oak too with a mildly drying finish.

2 months ago 3Who liked this?

@YakLord
YakLord replied

For this afternoon's Penderyn / Saint David's Day Tasting...

2 months ago 8Who liked this?

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@Nozinan
Nozinan replied

No whisky tonight, because I had small pours the last 2 days and I’m Zoom dramming with some friends tomorrow.

My wife came home with a grill pan, 삼겹살, or sliced pork belly, and a bunch of sides, so we had Korean table BBQ at home (with all the fans on and windows open to avoid the smoke alarm or CO poisoning). It was delicious. We also grilled some rice cakes that were filled with cheese. Not sure I understand why...

2 months ago 7Who liked this?

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@casualtorture

@Nozinan My wife loves Korean BBQ and I have learned to love it as well. There is a really good place in Atlanta we always stop at that allows you to cook it at your table and it's fantastic.

2 months ago 1Who liked this?

@RianC
RianC replied

@Nozinan - Korean BBQ was always popular in SE Asia when I've been there and I loved it. Remember once having it besides the Mekong in Luang Prabang, Lao as the sun set. Ahh, happy days smile

@casualtorture - I'd love to eat it here but I suspect the health and safety regs would be terminally prohibitive - hence I've never even seen it referenced in The UK. The best bit is the soup that kind of makes itself as you cook the meat. Man, I really want some Korean BBQ, right now ... stuck_out_tongue

2 months ago 3Who liked this?

@YakLord
YakLord replied

Pan Fried Pork Chops with a Welsh Whisky Reduction (using Penderyn Celt), served with asparagus and baby potatoes...

about one month ago 8Who liked this?

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@cricklewood
cricklewood replied

Everytime I venture into this thread, hunger follows

@YakLord amazing chops. @Nozinan I need to learn about these handmade noodles you had with the broth.

about one month ago 2Who liked this?

@Nozinan
Nozinan replied

@cricklewood 수제비? So easy to make! Just watched a video of Maangchi (she makes it in a fish/kimchi broth) doing it. It think it would work with almost anything.

about one month ago 2Who liked this?

@BlueNote
BlueNote replied

@cricklewood I know what you mean. It starts with that massive mutant monstrosity of a meatball sandwich that greets you at the door.

about one month ago 1Who liked this?

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@RianC@Nozinan@OdysseusUnbound@archivist

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