Show Us Your Dinner! (Home Cooking ONLY please!)

[elcoholic]

I tried Laphroaig in Scotland three years ago... I thought they were playing a joke on me and had given me whiskey that had charcoal and dirt mixed in... Tasted like arse

That’s the peat moss the mash is cooked with. Lagavulan is so peaty it’s almost burning tire smokey. It paired nicely with my favorite cigar a peppery #50 Avo XO back in the day and COSTCO had it for $65 with the instant rebate for years. A steal once the taste is acquired.

 

[krautmaster]

That’s the peat moss the mash is cooked with. Lagavulan is so peaty it’s almost burning tire smokey. It paired nicely with my favorite cigar a peppery #50 Avo XO back in the day and COSTCO had it for $65 with the instant rebate for years. A steal once the taste is acquired.

I think I'd rather eat the end of the burnt log in my fireplace... it would probably taste better !!!

 

[elcoholic]

Did you sample other scotches? Maybe a Highland?

 

[krautmaster]

Did you sample other scotches? Maybe a Highland?

I tried them all and found most tasted like turpentine and moss. We went to Ireland on the same trip and found we preferred Irish whiskey, Jameson Black Barrel standing out (their regular green bottle was piss !). All that said I like Cognac better than any other hard liquor.

 

[dfunghi]

All that said I like Cognac

Grapes.

 

[peterp1]

That’s the peat moss the mash is cooked with. Lagavulan is so peaty it’s almost burning tire smokey. It paired nicely with my favorite cigar a peppery #50 Avo XO back in the day and COSTCO had it for $65 with the instant rebate for years. A steal once the taste is acquired.

I think I'd rather eat the end of the burnt log in my fireplace... it would probably taste better !!!

I was in the UK about 15 years ago and kept hearing about Lagavulin 16 from a bunch of scotch experts (aka our Europe sales staff ). I mostly drank Macallan at the time. I bought Lagavulin 16 when I got back to the US (I was surprised it was fairly reasonably priced for a highly praised 16 year old scotch). When we opened it, we took one sip and were pretty horrified. I can't remember whether we actually forced ourselves to finish the small pour, or dumped it down the sink, but we did not enjoy it .

I left the bottle on the on the shelf for probably a year or two -- then finally decided I'd give it another go. The Lagavulin mellows considerably after sitting for a year or two (after being briefly opened), so then we actually liked it. I might not be against buying it again -- if I do, I'll certainly try it when I open it, but suspect I'd need to wait another year or two to enjoy it.

I tried them all and found most tasted like turpentine and moss. We went to Ireland on the same trip and found we preferred Irish whiskey, Jameson Black Barrel standing out (their regular green bottle was piss !). All that said I like Cognac better than any other hard liquor.

Glenmorangie Signet (in my opinion) is a "bucket list" scotch to try. It is truly special. Signet is quite expensive (about the same price as Johnnie Walker Blue) -- but costs significantly less than Macallan 18 (which many consider a benchmark scotch) and is way better than Macallan 18 (not even close in my opinion). Signet is light years better than JW Blue (again, in my opinion). Obviously taste and preferences are hugely personal, but I'd guess that a very high percentage of people would pick Signet over almost everything else in a side-by-side tasting. It's hard to say that a $250+ bottle of scotch is a "bargain", but for a truly special ocassion where you are throwing budget out the window, I'm going to say that Signet is a screaming bargain .

 

[MX117.MC7150]

Baked Fish and Chips Recipe • 5★

Baking fish and chips is not only easier and less messy than frying, but it also has the distinct advantage of allowing you to cook both fish and potatoes at the same time in your oven. The key to getting the crunchiest fries is to cut them thin (leave the skin on for extra flavor) and spread...

cooking.nytimes.com

View attachment 3827900

Poaching salmon is also a good way to go in the oven. I use whole milk.

 

[chicks]

Sticky miso salmon rice bowl for Fish Friday

 

[MX117.MC7150]

Burger paddy (organic ground beef) with an avocado, 3/4" slice of tomato and a few chips. Quick & easy before I start fall planting (various iris).