Re: OT: A great use for good Scotch
I like Lagavulin 16, and it was once my favorite, but it's price has doubled in the last 10 years. It's about $90 here. Ardberg is good, but I've only had it a few times. Paul via phone > On Jan 6, 2016, at 5:46 AM, Larry Colen wrote: > > > > Daniel J. Matyola wrote: >>> On Tue, Jan 5, 2016 at 8:05 PM, Paul Stenquist >>> wrote: >>> I'm a fan of the peaty Islays. Laphroig 10 is my favorite. >> >> A man after my own heart -- and palate. >> >> For variety, I rotate among Laphroiag, Lagavulin and Ardbeg. Each is >> quite different but equally pleasing. >> Lagavulin 16 is what I have before me right now. > > Lagavulin 16 is about my favorite. > > Bowmore Legend is pretty damn good for $20/bottle. > >> >> Dan Matyola >> http://www.pentaxphotogallery.com/danieljmatyola > > -- > Larry Colen l...@red4est.com (postbox on min4est) > > -- > PDML Pentax-Discuss Mail List > PDML@pdml.net > http://pdml.net/mailman/listinfo/pdml_pdml.net > to UNSUBSCRIBE from the PDML, please visit the link directly above and follow > the directions. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: OT: A great use for good Scotch
Daniel J. Matyola wrote: On Tue, Jan 5, 2016 at 8:05 PM, Paul Stenquist wrote: I'm a fan of the peaty Islays. Laphroig 10 is my favorite. A man after my own heart -- and palate. For variety, I rotate among Laphroiag, Lagavulin and Ardbeg. Each is quite different but equally pleasing. Lagavulin 16 is what I have before me right now. Lagavulin 16 is about my favorite. Bowmore Legend is pretty damn good for $20/bottle. Dan Matyola http://www.pentaxphotogallery.com/danieljmatyola -- Larry Colen l...@red4est.com (postbox on min4est) -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: OT: A great use for good Scotch
I have to agree with Daniel's sentiments (below). I thought that Lagavulin neat tasted pretty much like melted styrofoam smells. I didn't get the appeal/reputation. But while at an amateur astronomer acquaintances I had the same stuff with a splash of distilled water. WOW what a difference! I'm no scotch expert, by any means, but I enjoy the Macallen 15-year straight, but it is a completely different beast than the peaty north coast scotches. On Tue, Jan 5, 2016 at 6:12 PM, Daniel J. Matyola wrote: > On Tue, Jan 5, 2016 at 6:38 PM, Bill wrote: >> Scotch should be diluted with water, > > Like many, I am convinced that a bit of water is needed to "open up" a > fine single malt. I prefer just a "splash." I respect those who > prefer it neat, and also those who prefer a lot more water. Every > scotch drinker should follow his own palate. I think that ice, > however, kill the subtleties of a good scotch, and mixers defeat the > purpose of paying for a fine single malt. > > Dan Matyola > http://www.pentaxphotogallery.com/danieljmatyola > > -- > PDML Pentax-Discuss Mail List > PDML@pdml.net > http://pdml.net/mailman/listinfo/pdml_pdml.net > to UNSUBSCRIBE from the PDML, please visit the link directly above and follow > the directions. -- Life is too short to put up with bad bokeh. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: OT: A great use for good Scotch
On Tue, Jan 5, 2016 at 8:05 PM, Paul Stenquist wrote: > I'm a fan of the peaty Islays. Laphroig 10 is my favorite. A man after my own heart -- and palate. For variety, I rotate among Laphroiag, Lagavulin and Ardbeg. Each is quite different but equally pleasing. Lagavulin 16 is what I have before me right now. Dan Matyola http://www.pentaxphotogallery.com/danieljmatyola -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: OT: A great use for good Scotch
On 1/5/2016 6:20 PM, John Coyle wrote: And I thought I was alone in not liking very peaty malts! I find the really peaty ones smell like Dettol. I don't have a lot of use for the Islay whiskys. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: OT: A great use for good Scotch
On 1/5/2016 6:08 PM, Daniel J. Matyola wrote: On Tue, Jan 5, 2016 at 6:41 PM, Bill wrote: That would involve buying a bottle of lesser whisky. As good little consumers we should not be enabling mediocrity. There are a few blendeds that are a bit above "mediocre." They seem nearly as dear as a decent single malt. For the teaspoon of whisky that goes into a batch of fudge, I'm thinking a little blasphemy goes a long way. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: OT: A great use for good Scotch
I'm a fan of the peaty Islays. Laphroig 10 is my favorite. Just for grins I tried a Speyside, a Macallan 12, last weekend -- my first single malt way back when. This time around I found It so sweet I could barely finish it. (However, I manned up and choked it down.) I do like Balvenie, another Speyside. I'm fond of Highland Park, which is from some other island. Orechney? When I worked on the Dodge ad account we always had Highland Park at company parties. Back then our client was based in Highland Park ... Michigan. Paul via phone > On Jan 5, 2016, at 7:20 PM, John Coyle wrote: > > And I thought I was alone in not liking very peaty malts! > > John in Brisbane > > > > > -Original Message- > From: PDML [mailto:pdml-boun...@pdml.net] On Behalf Of John Francis > Sent: Wednesday, 6 January 2016 05:56 > To: Pentax-Discuss Mail List > Subject: Re: OT: A great use for good Scotch > >> On Tue, Jan 05, 2016 at 10:11:35AM -0800, Larry Colen wrote: >> >> >> Daniel J. Matyola wrote: >>> BLASPHEMY! >>> >>> There is only one use for single malt Scotch whisky, and that is to >>> be sipped slowly, neat or with a tiny splash of water. >> >> You have obviously never tried our homemade Lagavulin ice cream. > > > It's a mistake to assume there is a single thing - "single malt Scotch" - > that is uniformly > excellent across the entire spectrum. > > As Larry can attest, I've got a fair few excellent examples on my shelves. > Amongst those I've also got several bottles that I don't personally like, but > this is basically a > matter of style, not of quality. Even among the ones that fall into my > favourite taste bracket (the > lighter Speyside malts, for example, not the heavily peat-flavoured Islay > brands) there is a great > difference between, say, a bottle of Glenfiddich (which I no longer keep) and > the bottle of > Glenmorangie 1971 single-vintage we treated ourselves to as a house-warming > present 20 years ago > (and which still tastes wonderful). > > > On the other hand, I've also encountered a couple of examples over the years > where I felt that the > only real use of the liquid in question would be as paint stripper or drain > cleaner. And whereas > most of the objectionable qualities would probably be negated (or at least > masked) if they were used > as ingredients, I prefer to err on the safe side, and follow Julia Child's > maxim: If you wouldn't drink it, you shouldn't be cooking with it! > > > P.S. I'd be happy to provide an objective viewpoint on Larry's ice cream... > > -- > PDML Pentax-Discuss Mail List > PDML@pdml.net > http://pdml.net/mailman/listinfo/pdml_pdml.net > to UNSUBSCRIBE from the PDML, please visit the link directly above and follow > the directions. > > > -- > PDML Pentax-Discuss Mail List > PDML@pdml.net > http://pdml.net/mailman/listinfo/pdml_pdml.net > to UNSUBSCRIBE from the PDML, please visit the link directly above and follow > the directions. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
RE: OT: A great use for good Scotch
And I thought I was alone in not liking very peaty malts! John in Brisbane -Original Message- From: PDML [mailto:pdml-boun...@pdml.net] On Behalf Of John Francis Sent: Wednesday, 6 January 2016 05:56 To: Pentax-Discuss Mail List Subject: Re: OT: A great use for good Scotch On Tue, Jan 05, 2016 at 10:11:35AM -0800, Larry Colen wrote: > > > Daniel J. Matyola wrote: > >BLASPHEMY! > > > >There is only one use for single malt Scotch whisky, and that is to > >be sipped slowly, neat or with a tiny splash of water. > > You have obviously never tried our homemade Lagavulin ice cream. It's a mistake to assume there is a single thing - "single malt Scotch" - that is uniformly excellent across the entire spectrum. As Larry can attest, I've got a fair few excellent examples on my shelves. Amongst those I've also got several bottles that I don't personally like, but this is basically a matter of style, not of quality. Even among the ones that fall into my favourite taste bracket (the lighter Speyside malts, for example, not the heavily peat-flavoured Islay brands) there is a great difference between, say, a bottle of Glenfiddich (which I no longer keep) and the bottle of Glenmorangie 1971 single-vintage we treated ourselves to as a house-warming present 20 years ago (and which still tastes wonderful). On the other hand, I've also encountered a couple of examples over the years where I felt that the only real use of the liquid in question would be as paint stripper or drain cleaner. And whereas most of the objectionable qualities would probably be negated (or at least masked) if they were used as ingredients, I prefer to err on the safe side, and follow Julia Child's maxim: If you wouldn't drink it, you shouldn't be cooking with it! P.S. I'd be happy to provide an objective viewpoint on Larry's ice cream... -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: OT: A great use for good Scotch
On Tue, Jan 5, 2016 at 6:38 PM, Bill wrote: > Scotch should be diluted with water, Like many, I am convinced that a bit of water is needed to "open up" a fine single malt. I prefer just a "splash." I respect those who prefer it neat, and also those who prefer a lot more water. Every scotch drinker should follow his own palate. I think that ice, however, kill the subtleties of a good scotch, and mixers defeat the purpose of paying for a fine single malt. Dan Matyola http://www.pentaxphotogallery.com/danieljmatyola -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: OT: A great use for good Scotch
On Tue, Jan 5, 2016 at 6:41 PM, Bill wrote: > That would involve buying a bottle of lesser whisky. As good little > consumers we should not be enabling mediocrity. There are a few blendeds that are a bit above "mediocre." Dan Matyola http://www.pentaxphotogallery.com/danieljmatyola -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: OT: A great use for good Scotch
On 1/5/2016 3:21 PM, Daniel J. Matyola wrote: On Tue, Jan 5, 2016 at 2:55 PM, John Francis wrote: It's a mistake to assume there is a single thing - "single malt Scotch" - that is uniformly excellent across the entire spectrum. That is quite true, but the subject of this thread is "A great use for good Scotch," and I therefore limited my comments to GOOD scotch. A agree that there is s W I D E spectrum of taste and style, even among good -- or excellent -- single malts. I prefer the "peat monsters" from the southern shore of Islay, but I also find Glenmorangie quite appealing. (I agree Glenfiddich is no very satisfying, and would rather select a blended whisky.) For a Rob Roy or for flavoring a dessert, I would use a decent blended whisky rather that wasting a good single malt. That would involve buying a bottle of lesser whisky. As good little consumers we should not be enabling mediocrity. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: OT: A great use for good Scotch
On 1/5/2016 10:01 AM, Daniel J. Matyola wrote: BLASPHEMY! There is only one use for single malt Scotch whisky, and that is to be sipped slowly, neat or with a tiny splash of water. Interesting you should bring that up. I was listening to a CBC program called Ideas one time on Robbie Burns day. They were interviewing cellar masters at various whisky distilleries. Every one of them said Scotch should be diluted with water, though there was some diversity of amount, but the number ranged from 25% to 50%, and of course they preferred water was what the distillery was drawing to make their product. So there you go. http://www.scottishgourmetusa.com/product/edradour-whisky-fudge-gift-tin-for-sale-in-usa/Scottish-candy-and-chocolates -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: OT: A great use for good Scotch
On Tue, Jan 5, 2016 at 2:55 PM, John Francis wrote: > It's a mistake to assume there is a single thing - "single malt Scotch" - > that is uniformly excellent across the entire spectrum. That is quite true, but the subject of this thread is "A great use for good Scotch," and I therefore limited my comments to GOOD scotch. A agree that there is s W I D E spectrum of taste and style, even among good -- or excellent -- single malts. I prefer the "peat monsters" from the southern shore of Islay, but I also find Glenmorangie quite appealing. (I agree Glenfiddich is no very satisfying, and would rather select a blended whisky.) For a Rob Roy or for flavoring a dessert, I would use a decent blended whisky rather that wasting a good single malt. Dan Matyola http://www.pentaxphotogallery.com/danieljmatyola -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: OT: A great use for good Scotch
On Tue, Jan 05, 2016 at 10:11:35AM -0800, Larry Colen wrote: > > > Daniel J. Matyola wrote: > >BLASPHEMY! > > > >There is only one use for single malt Scotch whisky, and that is to be > >sipped slowly, neat or with a tiny splash of water. > > You have obviously never tried our homemade Lagavulin ice cream. It's a mistake to assume there is a single thing - "single malt Scotch" - that is uniformly excellent across the entire spectrum. As Larry can attest, I've got a fair few excellent examples on my shelves. Amongst those I've also got several bottles that I don't personally like, but this is basically a matter of style, not of quality. Even among the ones that fall into my favourite taste bracket (the lighter Speyside malts, for example, not the heavily peat-flavoured Islay brands) there is a great difference between, say, a bottle of Glenfiddich (which I no longer keep) and the bottle of Glenmorangie 1971 single-vintage we treated ourselves to as a house-warming present 20 years ago (and which still tastes wonderful). On the other hand, I've also encountered a couple of examples over the years where I felt that the only real use of the liquid in question would be as paint stripper or drain cleaner. And whereas most of the objectionable qualities would probably be negated (or at least masked) if they were used as ingredients, I prefer to err on the safe side, and follow Julia Child's maxim: If you wouldn't drink it, you shouldn't be cooking with it! P.S. I'd be happy to provide an objective viewpoint on Larry's ice cream... -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: OT: A great use for good Scotch
Daniel J. Matyola wrote: BLASPHEMY! There is only one use for single malt Scotch whisky, and that is to be sipped slowly, neat or with a tiny splash of water. You have obviously never tried our homemade Lagavulin ice cream. -- Larry Colen l...@red4est.com (postbox on min4est) -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: OT: A great use for good Scotch
BLASPHEMY! There is only one use for single malt Scotch whisky, and that is to be sipped slowly, neat or with a tiny splash of water. Dan Matyola http://www.pentaxphotogallery.com/danieljmatyola On Mon, Jan 4, 2016 at 10:38 PM, Bill wrote: > My father used to make a fudge like candy that was pretty much just brown > sugar, milk and some butter. > He would put a little vanilla extract into it from time to time, but that > was a rare occasion, generally because he wasn't using a dark sugar. > One of the little stocking stuffer gifts my wife gave me for Christmas was > some fudge candies from Scotland made by the distillery Edradour. They use a > small amount of their Scotch as a flavoring. > I decided I needed to try making this myself, so, remembering vaguely what > the proportions were supposed to be (3 parts brown sugar, 1 part milk, and a > blob of butter cooked to soft ball stage and then whipped after cooling to > the point it was warm but not hot) I set out on a culinary experiment. > I didn't have any Edradour, but I did have some Aberfeldy, and some quick > math told me that 3/4 of a teaspoon was about what I wanted. > And boy was I right. > > > -- > PDML Pentax-Discuss Mail List > PDML@pdml.net > http://pdml.net/mailman/listinfo/pdml_pdml.net > to UNSUBSCRIBE from the PDML, please visit the link directly above and > follow the directions. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: OT: A great use for good Scotch
not the same as if Bill makes it..:-) ann On 1/4/2016 11:28 PM, Darren Addy wrote: http://oldtymefudgerecipes.com/liquorfudgerecipes.php#whiskeyfudge On Mon, Jan 4, 2016 at 10:11 PM, ann sanfedele wrote: I'm watching my mail box ann On 1/4/2016 10:38 PM, Bill wrote: My father used to make a fudge like candy that was pretty much just brown sugar, milk and some butter. He would put a little vanilla extract into it from time to time, but that was a rare occasion, generally because he wasn't using a dark sugar. One of the little stocking stuffer gifts my wife gave me for Christmas was some fudge candies from Scotland made by the distillery Edradour. They use a small amount of their Scotch as a flavoring. I decided I needed to try making this myself, so, remembering vaguely what the proportions were supposed to be (3 parts brown sugar, 1 part milk, and a blob of butter cooked to soft ball stage and then whipped after cooling to the point it was warm but not hot) I set out on a culinary experiment. I didn't have any Edradour, but I did have some Aberfeldy, and some quick math told me that 3/4 of a teaspoon was about what I wanted. And boy was I right. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: OT: A great use for good Scotch
http://oldtymefudgerecipes.com/liquorfudgerecipes.php#whiskeyfudge On Mon, Jan 4, 2016 at 10:11 PM, ann sanfedele wrote: > I'm watching my mail box > > ann > > > On 1/4/2016 10:38 PM, Bill wrote: >> >> My father used to make a fudge like candy that was pretty much just brown >> sugar, milk and some butter. >> He would put a little vanilla extract into it from time to time, but that >> was a rare occasion, generally because he wasn't using a dark sugar. >> One of the little stocking stuffer gifts my wife gave me for Christmas was >> some fudge candies from Scotland made by the distillery Edradour. They use a >> small amount of their Scotch as a flavoring. >> I decided I needed to try making this myself, so, remembering vaguely what >> the proportions were supposed to be (3 parts brown sugar, 1 part milk, and a >> blob of butter cooked to soft ball stage and then whipped after cooling to >> the point it was warm but not hot) I set out on a culinary experiment. >> I didn't have any Edradour, but I did have some Aberfeldy, and some quick >> math told me that 3/4 of a teaspoon was about what I wanted. >> And boy was I right. >> >> > > > -- > PDML Pentax-Discuss Mail List > PDML@pdml.net > http://pdml.net/mailman/listinfo/pdml_pdml.net > to UNSUBSCRIBE from the PDML, please visit the link directly above and > follow the directions. -- Life is too short to put up with bad bokeh. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
Re: OT: A great use for good Scotch
I'm watching my mail box ann On 1/4/2016 10:38 PM, Bill wrote: My father used to make a fudge like candy that was pretty much just brown sugar, milk and some butter. He would put a little vanilla extract into it from time to time, but that was a rare occasion, generally because he wasn't using a dark sugar. One of the little stocking stuffer gifts my wife gave me for Christmas was some fudge candies from Scotland made by the distillery Edradour. They use a small amount of their Scotch as a flavoring. I decided I needed to try making this myself, so, remembering vaguely what the proportions were supposed to be (3 parts brown sugar, 1 part milk, and a blob of butter cooked to soft ball stage and then whipped after cooling to the point it was warm but not hot) I set out on a culinary experiment. I didn't have any Edradour, but I did have some Aberfeldy, and some quick math told me that 3/4 of a teaspoon was about what I wanted. And boy was I right. -- PDML Pentax-Discuss Mail List PDML@pdml.net http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.