Bourbon is rare In bars. You maybe get j d but that's not bourbon
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Bourbon is rare In bars. You maybe get j d but that's not bourbon
Ah, I thought you were talking about malt whisky! Well, you're in Scotland mate, not Kentucky, so hardly surprising that the selection of Burbon wasn't extensive...;)
I should've thought you'd have had Jack Daniels and Wild Turkey, and that was yet lot! But any good bar in Scotland should have an extensive selection of malts.
Marco.
I used to get imported bourbon. Had an extensive collection. Had stopped malt at that time. Still prefer a really good malt tho. Took a flask of vodka for her too. Lol.. I know, cheapskates
I also enjoy bourbon, I started drinking it a number of years ago when we first started visiting the southern States of America. You will usually find a good selection of malts in most decent bars and of course gin now.Quote:
Originally Posted by struth
My fav was pappy van winkle.
Chicken with veg & gravy on cauliflower & broccoli!
https://i.imgur.com/esKJbbI.jpg
I love a good bourbon too, as it's quite different from whisky. Generally richer and more 'intense':)
But, we don't drink many spirits, so aside from malt whiskies, don't keep much of them in the house. The vodka, gin or any other white spirits we have, are strictly used as ingredients for cocktails!
Marco.
Nicely presented, wholesome food, as usual Geoff:cool:
Marco.
Home made shephards pie, with steamed asparagus, leeks, spinach, brocolli and green beans. Stawberries and cream for pudding.
Would love to taste the 20 year oldQuote:
Originally Posted by struth
Just back from a surfeit of Guinness followed by a decent curry :comatose:
I bet you would, but would she let you?:eyebrows:Quote:
Originally Posted by rmcin626
Marco.
Lol - so how much of that so far has ended up down the pan?:DQuote:
Originally Posted by Roy S
Marco.
Just having a nightcap or two. Chinese next week apparently? then I'm off to Barbados for an all inclusive break from 17th (so much for the weight I lost..)Quote:
Originally Posted by Marco
Our resort https://sugarbaybarbados.com/
It's very nice. Expensive tho. serve good bourbon warm. it does help it, but imo 20y is a bit too old for bourbon. was very richQuote:
Originally Posted by rmcin626
Not only expensive but hard to find.Quote:
Originally Posted by struth
it was an importer on south coast that i dealt with . he got lots of nice stuff in back then that nobody else did. He used to send me a mixed case every now and then of my fav plus anything i'd not tried. Still got a bottle of George Dickel no12 lying there from all those years ago. its nice too, although sippin' whiskey tbh.. needs air but it can be nice... I used to split the bottle 50/50 in a decanter and leave them for a while to breathe.. made them much better.. I might add the pappy wasnt as expensive as it will be now.. think it was a couple of hundredQuote:
Originally Posted by rmcin626
My bottle of dickel. Label has changed a bit but this was how it was thenhttps://uploads.tapatalk-cdn.com/201...1536ef0782.jpg
ive none left but my fav was Weller wheated bourbon..
https://www.distillersdirect.com/ima...erve%20(1).jpg
Not tried the Weller wheated, the last time I was in the States, I asked the guy in the Liquer store about bottles of Pappy and he just laughed.Quote:
Originally Posted by struth
last time i looked pappy was over a grand. but years ago there wasnt so much interest in fancy bourbon, especially over here. none of the supermarkets sold any, bar jd. Guy is dead and shop gone but he was a wine merchant mostly, but dabbled in american spirits as he was keen on it too. said he had had the bottle sitting for years so i got it cheap.. the cork broke off trying to get it out, it had dried out. kinda spoilt the day but it didnt affect the product too much .I had to decant through a fine sieve and clean bottle ot.. then put it back and find a cork that fitted... Still it was fun. never have that kind of enjoyment again
I like to try out the national drinks of the places I visit, plus I’m quite fond of the taste of most of the bourbons I have sampled.Quote:
Originally Posted by struth
That looks *tremendous*, Grant... I can only imagine how good that tastes!:wow:Quote:
Originally Posted by struth
Shall we crack it open when I visit, and just say 'fuck it' to the outside world? Fuck yer Brexit, fuck the government, fuck EVERYTHING....:lol:
Marco.
Keep yir hands off a man's dick el. Ner
Looks good, mate. But where's the ubiquitous sprig of parsley, 'strategically draped'' over the eggs, to create that authentic '80s Wimpy bar' look? You're slipping up!:lol::eyebrows:
Also, have you tried making poached eggs without using some sort of mould? They're not meant to be perfectly round, you know...;)
https://www.eggrecipes.co.uk/recipes...y-poached-eggs
Marco.
:lol: will remember the garnish for next time! The eggs are done in a coddler which is much easier to control when you’re trying to cook and serve 4 different meals! I do sometimes properly poach them but coddling is the easier option and you don’t lose half the white which I sometimes do poaching. Was supposed to be a relatively healthy brunch (no sausage or hash browns or black pudding) but it probably isn’t that healthy but was very tasty!
This was what I had for breakfast last week at Byfords in Holt when we were on holiday - I am sure this will shake you to your Italian core for incorrectness! :lol: ;)https://uploads.tapatalk-cdn.com/201...685d8e1b9d.jpg
fryup pizza... looks interesting:eyebrows:
Bloody lovely - local Norfolk produce, well apart from the baked beans! Much bigger than it looks in the photo - the coffee cup is massive, not a normal sized one - reckon it must be 14" across. Managed to eat it all though! (Partly explains why I put on 5lbs in a week - must be 2,000 calories at least I would guess!)Quote:
Originally Posted by struth
Marco will be slashing his wrists :lolsign:
Haha - totally understood. I just find that the white comes a bit too thick and 'rubbery', for my liking, when coddled. But getting poached eggs right can be tricky.Quote:
Originally Posted by Alex_UK
I like them when they come out like this, and in the poaching process they've been slightly 'quenelled', if you're familiar with that term?
https://imagizer.imageshack.com/v2/1...923/EHLq6I.jpg
Yolk's got to be nice and runny too, so you can dip in your buttered 'soldiers'!!:D
Marco.
Lol - I wouldn't touch it with a bargepole, *but* I can imagine it was tasty, as the quality of the ingredients would make it so. WAY too stodgy for me, though!Quote:
Originally Posted by struth
I guess the Scottish equivalent would be the same, only on top of a massive tatty scone!:D
Marco.
Mini Apple Pies made with Orange Juice Pastry. Taking some round to my youngest lad’s tomorrow (together with a 7 hour brisket chilli).
https://uploads.tapatalk-cdn.com/201...e99abc5505.jpg
Sent from my iPhone using Tapatalk
Keeping it simple today.
Fish fingers, boiled spuds & fried tomatoes. Followed with melon, black grapes and strawberries with a little dribble of raspberry syrup.
https://i.imgur.com/9ASqAUc.jpg
https://i.imgur.com/GMaNAPE.jpg
Nice, Geoff. Not had fish fingers since I was at school!:eyebrows:
Marco.
Can’t beat a fish finger sandwich with loads of vinegar on them.
Smoked salmon and prawn salad for lunch with olive bread. Nice.
https://uploads.tapatalk-cdn.com/201...dc91087395.jpg
Last night's street food.
That's a flamed pulled beef and caramelized onion burger. The Vulcano.
We thought it might be spicy but they don't really do spicy food here according to the hotel chef. Of course you can get it. But it isn't the norm.
It was very good indeed. That's our burger (or sandwich, really) getting flamed.
https://uploads.tapatalk-cdn.com/201...0a5cb91e20.jpghttps://uploads.tapatalk-cdn.com/201...9d9c1e01d7.jpghttps://uploads.tapatalk-cdn.com/201...954e4f96e7.jpghttps://uploads.tapatalk-cdn.com/201...db80e2d0e2.jpghttps://uploads.tapatalk-cdn.com/201...b2bc3ef910.jpghttps://uploads.tapatalk-cdn.com/201...d2a38caaa3.jpghttps://uploads.tapatalk-cdn.com/201...6dd4a806a1.jpghttps://uploads.tapatalk-cdn.com/201...9cdbcb0cc1.jpghttps://uploads.tapatalk-cdn.com/201...02f765a6f7.jpghttps://uploads.tapatalk-cdn.com/201...9c7810ea57.jpg
Nice. I like your pickles! Bread looks good, too:)Quote:
Originally Posted by Alex_UK
As it's Sunday, today for lunch I'm having some chicken-liver pâté with tomato chilli jam and homemade melba toast, to start, followed by Welsh double-lamb cutlets (from our local butcher, which he sources from a farm just up the road), chargrilled on the BBQ (it's a lovely warm, sunny day here, so will be eating al fresco), served with homemade mint sauce (with fresh mint from our garden) various fresh veg and homemade Dauphinoise potatoes.
It'll either be washed down with a bottle of Rioja Riserva (Marques de Riscal) or a nice Médoc... Haven't decided yet!
Will post some pics later:cool:
Marco.
Those hotdogs look out of this world, Justers!:drool::drool:
The burgers, less so, but I'm sure they were still great... I'm just more of a (quality) hotdog, than a burger man. Bet the vibe was great there at night! Beer also looks good:barrel:
Marco.
I didn't go for the hotdogs because all the sausage so far I haven't been able to eat. It tastes like shit and nothing like I have tasted elsewhere.
I really wanted to take the risk...
The beef in the burger was excellent as it has been elsewhere so we'll do a steakhouse sometime.
Well, if they're anything like as good as those shown in that video you linked me to before (from that guy selling them on his stall, which the dude doing the video had for breakfast), they'll be awesome.
Plus those sausages you had for brekky were psuedo-British ones, not what you want in Brazil. The dogs will be a different ballgame.
Go on, dive in... You'll never know otherwise!:eyebrows:
Marco.
look good.. whats 33 brazilian ..things in our ..things:eyebrows:
Ok, so here it is...
To start, chicken-liver pâté with tomato chilli-jam, sliced gherkins, capers and black olives, served with homemade melba toast.
Followed by Welsh double-lamb cutlets (from our local butcher, which he sources from a farm just up the road), marinated in fresh rosemary (from our garden), ground black pepper and olive oil, chargrilled on the BBQ (it's a lovely warm, sunny day here, so will be eating al fresco), served with homemade mint sauce (with fresh mint from our garden) various fresh veg and homemade Dauphinoise potatoes:
https://imagizer.imageshack.com/v2/1...924/cSktqK.jpg
https://imagizer.imageshack.com/v2/1...922/qS6fN1.jpg https://imagizer.imageshack.com/v2/1...924/B3ymEb.jpg
https://imagizer.imageshack.com/v2/1...924/o64dx1.jpg
Decided to go with the Marques de Riscal, and it was superb!
Finished off with a nice macchiato and some chocs:
https://imagizer.imageshack.com/v2/1...922/qvBLJI.jpg
Marco.
No those sausages for breaky were 100% Brazilian. The chef warned me against them saying they were nothing like British sausages.Quote:
Originally Posted by Marco
They are in fact Brazilian barbeque sausages. Big lumps of fat in them. Seriously odd taste. One bite and neither my wife or I could take anymore.
So he did us some pepperoni sausage. Still very odd. Almost edible.
No thanks.
About 5 Reals to the £.Quote:
Originally Posted by struth
BTW after a while you see through the YT dude.
Everything he has is amazing according to him. That's generally after he has slapped half a tonne of chilli something on everything.
I will have one more go. But it IS a big risk IMHO.
Ah ok, noted. That explains why those sausages looked a bit rank! I thought you mentioned something about Gloucester Old Spot, and which in the UK is top notch...Quote:
Originally Posted by User211
Also noted about the dude in the video, although the sausages that guy was selling on his stall did look good!:)
Marco.
P.S hope you survive the hotdog experience:eyebrows:
Scroll back and check out the scran I enjoyed here today, in the beautiful Wrexham sunshine!
Marco.
lamb chops look good.. not a lot of meat but oh so tasty.