What poison are you having today ?
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anubisX
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Ahahahha 
That's fantastic. I had Officer's Choice Black, pretty awful without soda :yuck:
That's fantastic. I had Officer's Choice Black, pretty awful without soda :yuck:ghatgepatil
Active Member
Now ... now, interesting snack recipes are being discussed! Well, here is one, BUT only for the not-so-faint hearted. This is something which has been held back from the public domain for a very long time. I don't see any reason as to why to keep it in tight wraps any longer.
1. Only fresh mutton, preferably meat (with bones) from the lower limb of small and medium cuts.
2. For 1 kg of meat, take 4-5 table-spoons of 'amchur' powder and at least 3 table-spoons of freshly ground black pepper. Ones preferring hotter stuff, can increase the black pepper amount to suit taste.
3. The 'secret' --- The fresh mutton is NOT to be washed (with water)!!!! Whatever blood / clots are seen, are to be wiped off by dry cloth piece.
4. The 'amchur' & black pepper powder are to be dry-mixed properly before mixing it thoroughly with the meat pieces.
5. The coated pieces have to be set aside for marination for 1 hour.
6. Use non-stick utensil to SLOW-COOK the above. The first 60 minutes covered, and the balance time with the covering removed. This is a near-dry dish, so, we need the moisture to be let off. An electric rice-cooker would also do fine.
No additions of any other spices, salt or sugar needed. No water and no oil. This is a North-west frontier cuisine and by far one of the best accompaniments with hard drinks!
1. Only fresh mutton, preferably meat (with bones) from the lower limb of small and medium cuts.
2. For 1 kg of meat, take 4-5 table-spoons of 'amchur' powder and at least 3 table-spoons of freshly ground black pepper. Ones preferring hotter stuff, can increase the black pepper amount to suit taste.
3. The 'secret' --- The fresh mutton is NOT to be washed (with water)!!!! Whatever blood / clots are seen, are to be wiped off by dry cloth piece.
4. The 'amchur' & black pepper powder are to be dry-mixed properly before mixing it thoroughly with the meat pieces.
5. The coated pieces have to be set aside for marination for 1 hour.
6. Use non-stick utensil to SLOW-COOK the above. The first 60 minutes covered, and the balance time with the covering removed. This is a near-dry dish, so, we need the moisture to be let off. An electric rice-cooker would also do fine.
No additions of any other spices, salt or sugar needed. No water and no oil. This is a North-west frontier cuisine and by far one of the best accompaniments with hard drinks!
anubisX
Well-Known Member
I understand all that but how do you slow cook that meat without oil or water ?
I don't wash mutton either, just check for blood and hair.
I don't wash mutton either, just check for blood and hair.
ghatgepatil
Active Member
Glenlivet ...... it should be!
What nice recipes! And quite unique, I might add.
Here's a very humble one:
Take a bowlful of roasted peanuts (preferably with the skin on), add a couple of tablespoons of good quality mustard oil, and microwave it for a minute.
You can also add finely diced onions, green chillies, and coriander to it in the end. In fact, it tastes really good this way.
Eating peanuts with drinks is admittedly very very common. However, the addition of mustard oil to hot peanuts works like magic and completely transforms the dish. Good quality mustard oil is key to this. I'm actually not Bengali or Odiya or Bihari (the people I know who are so passionate about their mustard oil), but I have had decent luck with what is labeled as "kachi ghani" and looks dark and a bit murky (does not look golden).
Another magical aspect of mustard and mustard oil (actually the whole family - which includes horseradish, mooli, wasabi, and the lesser known drumstick tree root) is that although it is so pungent and biting, its effects are completely short term. It will not leave a bad odor, will not leave your mouth burning for more than a few minutes, and will not cause any "issues" in the morning ;-)
Here's a very humble one:
Take a bowlful of roasted peanuts (preferably with the skin on), add a couple of tablespoons of good quality mustard oil, and microwave it for a minute.
You can also add finely diced onions, green chillies, and coriander to it in the end. In fact, it tastes really good this way.
Eating peanuts with drinks is admittedly very very common. However, the addition of mustard oil to hot peanuts works like magic and completely transforms the dish. Good quality mustard oil is key to this. I'm actually not Bengali or Odiya or Bihari (the people I know who are so passionate about their mustard oil), but I have had decent luck with what is labeled as "kachi ghani" and looks dark and a bit murky (does not look golden).
Another magical aspect of mustard and mustard oil (actually the whole family - which includes horseradish, mooli, wasabi, and the lesser known drumstick tree root) is that although it is so pungent and biting, its effects are completely short term. It will not leave a bad odor, will not leave your mouth burning for more than a few minutes, and will not cause any "issues" in the morning ;-)
anubisX
Well-Known Member
We all love peanuts or cashew or any nuts when drinking alcohol. It's good.
I had Magic Moments yesterday
I had Magic Moments yesterday
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18 years ?? where u read that
This is a no age statement whisky
It was
The Glenlivet Master Distiller's Reserve
Check Details
The Glenlivet Master Distiller's Reserve 1l Whisky - Master of Malt
Glenlivet Master Distiller's Reserve : Buy Online - The Whisky Exchange
The Glenlivet Master Distiller's Reserve - ScotchBlog
See the close up of label!
http://static.mijnwebwinkel.nl/winkel/topslijtervanderende/full25854322.jpg
docd
Active Member
Here's some eye candy: Food for the soul and ear!
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ghatgepatil
Active Member
Glenlivet and Glenmorangie, both have a tad superior after-taste than the more popular Glenfiddich, IMO.
anubisX
Well-Known Member
I can't afford 18-years :cry:
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12 yr old 120 ml Neat!!
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anubisX
Well-Known Member
Had Double Black Label yesterday. It was little bit smokey but a lot peaty. I liked it a lot, almost finished it myself neat 
GeorgeO
Well-Known Member
Yes JW DB is quite different from it's cousin Black Label.
In the interest of science rolleyes, my friend and I did an A/B comparison of various whiskeys regularly available in bars.
1. Haig
2. Blender's Pride
3. Antiquity Blue
4. Rowson's Reserve
All drinks were mildly diluted with water. The results were quite a revelation for the both of us.
Blender's Pride came out head and shoulders above everyone else. Sweet tasting, smooth, pleasant to taste (doesn't burn the mouth or is not pungent), and goes down well (doesn't hurt the throat). Might even hold its own when compared to scotches or some single malts.
Haig and Rowson's Reserve were second place, and were somewhat similar. Not as sweet as Blender's Pride, was less smooth as well (meaning tasted a bit refined but also tasted a bit like cheap whiskey) although still smooth enough, but went down quite well. In other words, both the whiskeys were fairly smooth down the gullet but weren't as refined to taste. Might do better if camouflaged with other drinks (like Coke) or if drowned with water.
Antiquity Blue embarrassed itself in comparison to the other whiskeys. It tasted like cheap whiskey and had no redeeming qualities.
rolleyes, my friend and I did an A/B comparison of various whiskeys regularly available in bars.1. Haig
2. Blender's Pride
3. Antiquity Blue
4. Rowson's Reserve
All drinks were mildly diluted with water. The results were quite a revelation for the both of us.
Blender's Pride came out head and shoulders above everyone else. Sweet tasting, smooth, pleasant to taste (doesn't burn the mouth or is not pungent), and goes down well (doesn't hurt the throat). Might even hold its own when compared to scotches or some single malts.
Haig and Rowson's Reserve were second place, and were somewhat similar. Not as sweet as Blender's Pride, was less smooth as well (meaning tasted a bit refined but also tasted a bit like cheap whiskey) although still smooth enough, but went down quite well. In other words, both the whiskeys were fairly smooth down the gullet but weren't as refined to taste. Might do better if camouflaged with other drinks (like Coke) or if drowned with water.
Antiquity Blue embarrassed itself in comparison to the other whiskeys. It tasted like cheap whiskey and had no redeeming qualities.
Thad E Ginathom
Well-Known Member
Completely invalid ...if it wasn't a Blind test! 
Which is as good an excuse as any to go and do it all again :lol: :lol:
Please, next time, also include some Irish whiskies. Before I gave up all that stuff, I used to find that an "ordinary" Irish whiskey was equal to a much more expensive Scotch in flavour, smoothness, and general undiluted drinkability.
You also need to know this vital information, if you are going to be serious about such things :lol:
~
Which is as good an excuse as any to go and do it all again :lol: :lol:
Please, next time, also include some Irish whiskies. Before I gave up all that stuff, I used to find that an "ordinary" Irish whiskey was equal to a much more expensive Scotch in flavour, smoothness, and general undiluted drinkability.
You also need to know this vital information, if you are going to be serious about such things :lol:
~
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anubisX
Well-Known Member
Irish Whiskey is really really smooth and goes straight down My favourite is Jameson but Bushmills rocks too.
My favourite is Jameson but Bushmills rocks too. Wharfedale Linton Heritage Speakers in Walnut finish at a Special Offer Price. BUY now before the price increase.
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