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FOOD, man cannot live by whisky alone.

4 49

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

Replies: page 2/2

@fiddich1980
fiddich1980 replied

@cricklewood You'll appreciate this. It's been on my mind for the last few days. The salmon will be drinking Lag 12 CS 2017 for the next three days in the fridge. I'll let you know how it turns out.

11 days ago 5Who liked this?

@Nozinan
Nozinan replied

@fiddich1980 That will probably turn out delicious.

11 days ago 1Who liked this?

@Hewie
Hewie replied

@fiddich1980 good to see you've got the glencairn handy while you prep the salmon laughing

11 days ago 1Who liked this?

@fiddich1980
fiddich1980 replied

@Hewie A good cook should taste everything and often when cooking. Surely, it would be rude to let the salmon drink alone.

11 days ago 5Who liked this?

@Nozinan
Nozinan replied

@fiddich1980 What made you choose the ultra expensive 12 YO expression?

11 days ago 0

@fiddich1980
fiddich1980 replied

@Nozinan It has a lighter flavour profile that reminds me of the 2012. The 2015 is also near that 2012. The 2013 leans towards a dirty peat, and the 2014 can be rough and too intense. Besides, the only peated whiskies I have open currently, are the 2017 and the No Name. I like the smoke of the Lagavulin.

11 days ago 3Who liked this?

@cricklewood
cricklewood replied

@fiddich1980 the salmon should never drink alone laughing what a great idea using the Lagavulin, let me know how it turns out the charms of the Lag should work well in this application.

11 days ago 2Who liked this?

@RianC
RianC replied

@fiddich1980 - I'll echo comments above and ask that you let us know how it turns out! Great idea. I did a beetroot cure on a side of salmon a couple of years back and it was lovely. I could see the smoky whisky really bouncing off the fish - man, i love smoked fish . . . stuck_out_tongue

10 days ago 2Who liked this?

@fiddich1980
fiddich1980 replied

Texture on point - silky, delicate subtle citrus,sweet aroma A touch too salty, unavoidable maritime brine, then peat and delicate smoky roll off the side of the tongue.

8 days ago 5Who liked this?

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@Nozinan
Nozinan replied

@fiddich1980 Looks really good. What did you do with the leftover Lagavulin?

8 days ago 0

@fiddich1980
fiddich1980 replied

@Nozinan in one context it couldn't be saved. In another context, which @paddockjudge and yourself are preview to that's joy

8 days ago 1Who liked this?

@paddockjudge
paddockjudge replied

@fiddich1980, Nicely plated! Is that hard tack or possibly Rye crisp on the bottom?

8 days ago 1Who liked this?

Jonathan replied

The unagi that they sell at Asian supermarkets goes well with most peated whisky. Also, squid seems to go with sherried malts, especially when the squid (or other seafood) is cooked with sherry. I don't think I've ever actually had steak and bourbon, which i supposed to be the classic. (I guess that my family and friends don't roll like that....not that I wouldn't try).

8 days ago 1Who liked this?

Jonathan replied

@fiddich1980 Yes! I imagine that it would also work with lox (belly or nova) or smoked salmon. Thanks for the idea.

8 days ago 1Who liked this?

@fiddich1980
fiddich1980 replied

@Jonathan in a "cold" smoke salmon, it would work but, not a "hot" smoke salmon. A hot smoke would probably be just a waste of good whisky.

8 days ago 2Who liked this?

@cricklewood
cricklewood replied

While there was no whisky added to this pizza, I did enjoy an awesome Power's Signature highball while making this.

Due Stagionni grandma pizza :pepperoni/fresh mozz on one side and zucchini, dill and gruyère on the other. Turned out a bit thicker than. I wanted but it was still pretty good.

7 days ago 2Who liked this?

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Liked by:

@RianC@Nozinan@OdysseusUnbound@archivist

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