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Whisky and Food combinations

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Re: Whisky and Food combinations

Postby OKDiver1 » Wed Apr 23, 2008 2:08 pm

Lawrence wrote:
JohnyyGuitar wrote: Maybe you 'men' should start a new thread "What type of lingerie do you wear while drinking scotch" :P


OK JG, you finally made me laugh out loud.


Ardbeg's upcoming Victoria's Secret bottling will be hoovered up in no time.
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Re: Whisky and Food combinations

Postby Jimmy321 » Wed Apr 23, 2008 2:51 pm

JohnyyGuitar wrote:I prefer to have my chocolate cookies with milk


Is this the real Johnyy?
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Re: Whisky and Food combinations

Postby Bulkington » Wed Apr 23, 2008 4:48 pm

Collector57 wrote:
les taylor wrote:Do you think Johnnyyyy eats Yorkie bar and spinach? I bet he looks like Desperate Dan from the Dandy. A real man.

I bet he doesn't eat quiche.


I bet he eats sushi, though ... COOKED! Know what I mean, fellas?
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Re: Whisky and Food combinations

Postby JohnyyGuitar » Wed Apr 23, 2008 11:16 pm

I hate sushi - reminds me to much of dead fish. Give me raw goat entrails any day of the week and I'm happy. Raw fish is for women and old men.

There is one think I do enjoy eating with scotch though, and I'll say no more than that it is calorie free :oops:
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Re: Whisky and Food combinations

Postby Deactivated Member » Thu Apr 24, 2008 12:36 am

JohnyyGuitar wrote:I hate sushi


My goodness, at least there's something I agree upon with JG :shock:
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Re: Whisky and Food combinations

Postby Bulkington » Fri Apr 25, 2008 7:39 pm

JohnyyGuitar wrote:I hate sushi - reminds me to much of dead fish. Give me raw goat entrails any day of the week and I'm happy. Raw fish is for women and old men.


Old men don't eat Sushi, grandpa, but it does make a lot of "real men" look like perfect little girls.
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Re: Re:

Postby WaterRabbit » Mon Apr 28, 2008 12:40 am

OKDiver1 wrote:If you are into blue cheese and Lag, I suggest you try Fourme d'Ambert, also from France, but a little creamier (cow's milk, not sheep's), and not as acidic as Roquefort can be.

Thanks for suggestion! Bought raw (from not pasteurized milk) Fourme d'Ambert in Whole Foods store in Austin. I found its pairing with Lagavulin pretty interesting though completely different from Roquefort/Lagavulin pairing. On my taste Fourme d'Ambert synergizes wooden (nutty and tannin) notes of Lagavulin (hazelnut cores with skin?) when Roquefort stresses out more meaty notes (seared raw American wagyu beef?). Both are damn good as per my taste.

BTW, Le Vieux Berger has more nuttiness and less acidity comparing to other kinds of Roquefort, that's why I prefer it when it comes to pairing with Lagavulin.
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Re: Whisky and Food combinations

Postby Deactivated Member » Mon Apr 28, 2008 12:53 am

Hi C57,
a malt with Maltesers?
That's a difficult one!

You have a mixture of chocolate and biscuit, so my immediate thought was for a dry malt, but I think you still need something with a little punch and definitely not weak or watery.

After a little thought, the older 1980's 12y Milton Duff comes to mind as something which would fit this description, but it's quite difficult to find.
Therefore, look for something not too heavy in richer flavours, definitely not heavily sherried. Perhaps a nicely flavoured Speyside with floral and slightly spicy notes.

Which one?
I gave you the description, now you find the match!
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Re: Whisky and Food combinations

Postby OKDiver1 » Mon Apr 28, 2008 1:01 am

WaterRabbit,
Good, I am glad you enjoyed it. Very interesting notes, especially the nutty flavors, which I totally agree with.
I can see where you are coming from with less acidity in Roquefort. My particular issue is with salt. The outside/rind of the Roquefort is where it is most salted. I usually like it. But with Lag, I go straight for the blue part.
Who would suspect that such strange pairings actually work? Mold and 16yo single malt?
But they do, at least for me.
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Re: Whisky and Food combinations

Postby champa s » Fri May 02, 2008 8:43 am

Hey all

Should try out Indian style tandoor chicken with whisky.

Simply divine...

champa
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Re: Whisky and Food combinations

Postby JohnyyGuitar » Sat May 03, 2008 7:48 pm

The Laphroaig 10 was just exceptional with the mussels.


If I might paraphrase what a famous person once said.........."No one ever went broke underestimating the bad taste of the American public"

Myself, I'd have to agree but I'd change the "American" to include everyone.
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Re: Whisky and Food combinations

Postby Lawrence » Sat May 03, 2008 8:29 pm

or just yourself.

:P
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Re: Whisky and Food combinations

Postby JohnyyGuitar » Tue May 06, 2008 5:44 am

Lawrence wrote:
or just yourself.


What's your point ?
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Re: Whisky and Food combinations

Postby Eric m » Tue May 06, 2008 8:49 am

Try a glass of Talisker that has been in the freezer for about 2 hours in combination with zoute haring(salted Dutch herring)with chopped onions.
A well matured Goudacheese with Laphroaig
original Leydencheese goes well with any sherry finish
MacCallan fine oak is nice with matured goats cheese
Elijah Craig 12yo mixes good with dates
poached prunes with marzipan and Auchentoshan
All nice and surprising combinations.
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Re: Whisky and Food combinations

Postby JohnyyGuitar » Tue May 06, 2008 5:38 pm

Fromunder cheese and McCallan any year.

lightly fried wool socks in a balsamic vinegeret is perfect with a young Blowmore.

Tender young sheep turds are unmatched with an 18 Longrow.

And who would want to pass up - salted chicken beaks in cream sauce with Lagapoopin.

For only the more sophisticated and adventurous, try this, get your wife's femmine hygiene spray and lightly coat the edge of a large brady glass, pour a healty does of McCallan 18 into the glass, separate 2 medium egg yokes, whip and springle with belly button lint, gently pour the mix into the brandy glass. Gently sip along with a stale box of cracker jacks. Yes, it's not heaven, but it is the nearest you'll get, considering your life such as it is.
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Re: Whisky and Food combinations

Postby Gov » Tue May 06, 2008 9:30 pm

JohnyyGuitar wrote:Fromunder cheese and McCallan any year.

lightly fried wool socks in a balsamic vinegeret is perfect with a young Blowmore.

Tender young sheep turds are unmatched with an 18 Longrow.

And who would want to pass up - salted chicken beaks in cream sauce with Lagapoopin.

For only the more sophisticated and adventurous, try this, get your wife's femmine hygiene spray and lightly coat the edge of a large brady glass, pour a healty does of McCallan 18 into the glass, separate 2 medium egg yokes, whip and springle with belly button lint, gently pour the mix into the brandy glass. Gently sip along with a stale box of cracker jacks. Yes, it's not heaven, but it is the nearest you'll get, considering your life such as it is.


Your a sick man Mr JG!!! Although, I was LMAO when I read this :lol: :lol: :lol: :lol:
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Re: Whisky and Food combinations

Postby Deactivated Member » Tue May 06, 2008 10:47 pm

Ahhh, I see Mr geeeeetarrr is now experimenting with various glasses. Pray tell us where we can all get hold of these wonderful "brady" ones.

Also, is McCallan in any way related to Macallan.



As a famous English comedian used to say ..... "Oooohh you are awful .........:"
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Re: Whisky and Food combinations

Postby Deactivated Member » Thu May 08, 2008 12:36 am

Some Austrian mountain cheese along with Aberlour A'Bunadh B20 works quite well.
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Re: Whisky and Food combinations

Postby Lawrence » Thu May 08, 2008 1:04 am

Speaking of Austrians; do you think somebody in that mountain dungeon might want to adopt JG?

:wink:
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Re: Whisky and Food combinations

Postby martin grant » Fri May 09, 2008 4:02 pm

JohnyyGuitar wrote:
Tender young sheep turds are unmatched with an 18 Longrow.


My in-laws are sheep farmers.

This is not that bad a match you know!

:coffee:
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Re: Whisky and Food combinations

Postby JohnyyGuitar » Sat May 10, 2008 6:45 am

martin wrote
My in-laws are sheep farmers.


Hummm...don't turn you back to them. :shock:
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Re: Whisky and Food combinations

Postby sampaiocaleia » Sat May 17, 2008 11:21 pm

I recommend PC 6 with hersey's chocolate!

It´s amazing
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Re: Whisky and Food combinations

Postby BlondeBottle » Sun May 18, 2008 11:54 pm

I like to use a Whisky like Talisker with my meat menus.
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Re: Whisky and Food combinations

Postby bjorn » Sun Jun 01, 2008 1:31 am

Completely unaware of the 'Whisky/cheese' thread going on over here, I tried a Glenfiddich Solera Reserve with a Stilton and a hunk of baguette. Brilliant combination they really set one another off, I look forward to trying my next Islay with some Gouda or Roquefort...or maybe just more Stilton.

:iwbrnt:
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Re: Whisky and Food combinations

Postby Klas » Sun Jun 01, 2008 10:59 am

I had a barbecue at home yesterday with some beer and Highland Park 12.

I actually poured some whisky into the marinade and let it the entrecotes soak for a few hours before putting them onto the grill. It tasted really good.

A different sort of food and whisky combination.
Last edited by Klas on Sun Jun 01, 2008 2:40 pm, edited 1 time in total.
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Re: Whisky and Food combinations

Postby Deactivated Member » Sun Jun 01, 2008 2:31 pm

bjorn wrote:Completely unaware of the 'Whisky/cheese' thread going on over here, I tried a Glenfiddich Solera Reserve with a Stilton and a hunk of baguette. Brilliant combination they really set one another off, I look forward to trying my next Islay with some Gouda or Roquefort...or maybe just more Stilton.

:iwbrnt:


Stilton does seem to work well with many different whiskies.
A while ago I offered a platter of different hams and cheeses during a tasting and everyone loved the Stilton which fitted very well with three or four of the whiskies on offer.

Conversely, I found some cheddar in the wholesale market (which is not so easy to find over here) and it fitted with none of the six drams!
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Re: Whisky and Food combinations

Postby The Scotch Chix » Sun Jun 22, 2008 2:53 pm

We like the really old gouda (at least 5 years old) with our peatier whiskys.

Also, I know it sounds strange, but my business partner makes these fantastic slightly chilled chocolate chip cookies. They work really well with the sweeter whiskys.

We prefer whisky as a drink at dinner, an both of us pair spicy food (such as dishes from Indian and Chinese cuisine) with stronger whiskys. And, yes, we have had whisky with spicy chicken wings too.

CA Scotch Chick
http://www.scotchchix.com
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Re: Whisky and Food combinations

Postby Di Blasi » Sun Jun 22, 2008 4:44 pm

Welcome to the forums The Scotch Chix, nice to have more women here to enjoy good whisk(e)y with. I've had a 2 or so year old Gouda before, fantastic, and I could see it going well with some whiskies. Try Talisker with smoked salmon, that's a good match too.
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Re: Whisky and Food combinations

Postby hilliamash » Sun Jun 22, 2008 8:53 pm

One of my favorite blues is a Tasmanian Blue Cheese called Roaring 40's! It's a lovely accompaniment to a nice peaty something. Also, another one worth trying is St. Agur, which is a softer blue. Both tremendously nice--in fact, I may go have some now! :lol:

harry
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Re: Whisky and Food combinations

Postby Di Blasi » Mon Jun 23, 2008 4:47 pm

hilliamash wrote:One of my favorite blues is a Tasmanian Blue Cheese called Roaring 40's! It's a lovely accompaniment to a nice peaty something. Also, another one worth trying is St. Agur, which is a softer blue. Both tremendously nice--in fact, I may go have some now! :lol:

harry


St. Agur is fantastic!! I might have to have some tonight with the Lagavulin 21y!
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Re: Whisky and Food combinations

Postby WhiskyViking » Tue Jun 24, 2008 9:26 am

Had Yamazakai 12yo together with taco a couple of weeks back - splendid match. The fruity and lemony charachter of the malt really match the heavily spiced food.
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Re: Whisky and Food combinations

Postby IainB » Tue Jun 24, 2008 3:27 pm

I do the whisky and cheese thing most weekend, when everyone at home is gone to bed. The whiskeys are usually sherried (or other wine finish) and unpeated. Or not vey peated anyway. Typical whiskies with cheese for me would be a Tullibardine Sherry, an A'bunadh, Mortlach, or, closer to home, a Madeira Tyrconnell, Sherry Bushmills or a Redbreast 15 of Jameson 18.

Cheese would usually be something blue, either a mature, creamy Gorgonzola, or a Cashel Blue, probably a smoked Applewood and them either a brie or camambert or something like a Durrus or Ardrahan.

Add a good book and some chill out music and welcome to my boring nights in.

It's not always unpeated, by the way, a Laga DE or Bowmore 25 also work particularly well.

And sometimes as a decent Iberico ham to the mix.
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Re: Whisky and Food combinations

Postby irishwhiskeychaser » Tue Jun 24, 2008 3:42 pm

Yes I like the odd bit of cheese with my whiskies too .... i usually go for an extra mature chedder ... I know very boring too :wink:
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Re: Whisky and Food combinations

Postby IainB » Tue Jun 24, 2008 4:02 pm

irishwhiskeychaser wrote:Yes I like the odd bit of cheese with my whiskies too .... i usually go for an extra mature chedder ... I know very boring too :wink:


You've just reminded me of another good combination. Bucket loads of Tyrconnell with IWC cut sandwiches and IWC prepared chicken wings. And cheese things on sticks. Magic!
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Re: Whisky and Food combinations

Postby irishwhiskeychaser » Tue Jun 24, 2008 5:30 pm

IainB wrote:
You've just reminded me of another good combination. Bucket loads of Tyrconnell with IWC cut sandwiches and IWC prepared chicken wings. And cheese things on sticks. Magic!


:lol: :lol: :lol:

I think the dog got a fair share of the sandwiches though.

As I kept dropping them :roll:
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