What are you drinking?

[2Fingers]

Tonight I tried a new whiskey.

On a recommendation I bought a bottle of 12 year Old Pulteney.

Very nice, very smooth.

I also have a bottle of 17 year old Hibiki from Japan, this still is not available in Canada but it is coming soon. Tried the 21 year old but didn't like the taste.

Next bottle will be Glenfarclas 17.

Nothing better after a long day than pouring a little into a glass and sit back an enjoy.

[2Fingers]

since this is a party of one, tonight it was beer followed by some Vodka, Grey Goose.

Now back to Hibiki.

[Cornuck]

Medication has kept me from any booze in over two months.

But I'm pretty much just a beer drinker now. Oatmeal Stouts, Vanilla Porters, various dark beers.

[Meds]

I've never gone in much for the single malt scotch.....too dry for me.

Lately moving away from the Irish whiskey and Canadian rye's and towards bourbons and dark rums. As far as the Canadian stuff goes I still enjoy Wiser's Small Batch or Special blend. Maker's Mark has proven to be a good bourbon that is on the affordable side. Also quite liking The Kraken of late.

[Topper]

AC&C's dissolved in water. decant the the solids and drink the liquid.

Codine for the cough suppressant and overall body aches of the fucking bug I caught in Vancouver.

......and vanilla in beer is a crime, but I'd put oatmeal stout in burgers for Rats.

[rats19]

Thnx tops...for me its

Classic
Dew
Dr.P
Dark roast...

[Chef Boi RD]

Back on the Old Fashions, it's the only way to fly. This time went with Woodford Reserve Kentucky Bourbon instead of Buffalo Trace.

Its the Only Way To Fly - https://www.youtube.com/watch?v=i415QwSj0Og

Also bought a bottle of Hendricks. Right Proper Gin, dat.

....and 16 Year old Glenlivet

A good mix of beer to dumb it down

A Pinot Noir from France and a nice $50.00 Chianti. Went all out on the Chianti. Was torn between that and a SuperTuscan or an Amarone. Almost bit on a Barolo, a little too rich for my blood.

oh and a pinot griggio for cooking risotto tomorrow night.


set for christmas, baby!

[herb]

I like my beer to taste like beer, dammit. No chocolate or vanilla for me.

Old Fashioneds are an old go to.

[Topper]

The super Tuscan or Amarone would be too much for the turkey dinner, you'll be good with the Chianti or Pinot Nero.

[Chef Boi RD]

The super Tuscan or Amarone would be too much for the turkey dinner, you'll be good with the Chianti or Pinot Nero.

Ha, that's basically what the lady told me at Liberty Wines.

Hey what whites do you like to cook with, Topper. Cooking risotto tonight that calls for a cup of white wine. The risotto is a simple diced tomato mixed with broken up Italian Mild sausage, onion. Parmesan, butter and chopped up spinach mixed in at the end. I went with an unoaked Grigio from Italy

[Topper]

Grigio is perfect for the risotto. Anything cheap and flavour neutral.. I also use it for making tomato sauce. There are some flavour elements of tomatoes that are alcohol soluble that are otherwise lost and a white for tomato sauce is better than a red because I don't like combination of tomatoes and tannin when cooking.

Great time of year for cooking wine. Folks are always dropping of a bottle of cheap undrinkable flavour by DuPont plonk in a gift bag.

With your risotto, once it is done, turn off the heat and then add the butter and stir in. If the heat is on the butter will separate and you'll end up with an oily mess.

But you knew that, risotto is in your blood.

[Chef Boi RD]

Thanks for that Topper, yeah I always remove from heat and stir in parm, butter and spinach after. I ain't the greatest cook but getting better

I agree about reds vs whites when it comes to tomato sauces, learned that awhile ago through trial and error, advice and trying new Italian recipes. Been doing a lot of David Rocco's recipes lately. Trying my hand at Thai/Malaysian recipes lately. A little trickier, lots of lime, lemon grass and funny noodles. What's the deal with fish sauce,

Cheers

Merry Xmas