Text 34058, 132 rader
Skriven 2010-01-29 10:39:51 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Jim Weller
Ärende: Rye Whiskey
===================
-=> JIM WELLER wrote to DALE SHIPP <=-

 JW> clergymen [...] Anglican [...] who would talk about the merits
 JW> of rye vs scotch

 DS> in England [...] retired parson, presumably Anglican.
 DS> We'd chat and sip whisky.  No one mentioned rye though.

 JW> Rye is a distinctly Canadian product little known outside of its
 JW> homeland. There is some American rye made but it is strictly second
 JW> fiddle to Bourbon there.

I've never know you to be especially chauvinistic before ... so, I will just
take exception to your comment "Rye is a distinctly Canadian product little
known outside of its homeland."

Rye whiskey was the #1 brown spirit in America before the Volstead Act
(Prohibition) became the law of the land in 1919. It is still a strong(ish)
presence in the American spirits marketplace ... from Old Overholt - which has
been around for over 150 years to one of the few single malts made in USA; Old
Potrero Single Malt Hotaling's Whiskey. Although to be fair, America's
obsession for "sweet" has led to many cocktails originally made with rye being
made with the much sweeter bourbon in some venues - especially those which
cater to the "thirty-somethings" and serve lots of umbrella drinks.

But, the popularity of rye whiskey in America is rebounding. Rye whiskey comes
from all major US distillers and quite a few minor ones. Even Austin Nichols
(Wild Turkey) has gotten in on the act.

US rye whiskey, by law, is made from a mash of at least 51% rye. (The other
ingredients of the mash are usually corn and malted barley.) It is distilled to
no more than 160 (U.S.) proof, and aged in charred, new oak barrels. The
whiskey must be put into such barrels at not more than 125 (U.S.) proof. Rye
whiskey that has been so aged for at least 2 years may be further designated as
"straight", as in "straight rye whiskey".

Rye whiskey from Canuckistan, OTOH, has no requirement for rye percentages to
be used to make whiskies with the legally-identical labels "Canadian Whisky",
"Canadian Rye Whisky" or "Rye Whisky" in Canada, provided they "possess the
aroma, taste and character generally attributed to Canadian whisky", in some
cases the corn-to-rye ratio may be as high as 9:1.

Most contemporary Canadian whiskies contain only a small fraction of rye, with
the exception of Alberta Premium which is one of the very few Canadian whiskies
made from 100% rye mash.

This information came mostly from a selection of bar-tending and distilling
sites - many of which are also quoted in Wikipedia ... oh, yeah and my memory
from my long and somewhat checkered past.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: James Beard's Sourdough Rye
 Categories: Breads
      Yield: 2 Loaves
 
      2 pk Active dry yeast
  3 1/4 c  Warm water (100-115øF)
      6 c  All-purpose flour (approx)
      2 c  Rye flour
      2 ts Salt
      1 tb Caraway seeds
  1 1/2 ts Poppy seeds
      2 tb Melted butter
      3 tb Granulated sugar
           Cornmeal
      1 lg Egg; lightly beaten
           +=IN=+
      1 tb Water

  Four days ahead of bread-making, prepare the "starter".

  Combine 1 package of the yeast, 2 cups warm water, and
  2 cups all-purpose flour in a plastic bowl or
  container. Cover tightly and let stand for 2 days at
  room temperature. Then refrigerate for at least
  another day (see note below).
  
  The day before preparing the dough, combine 1 cup of
  starter, the rye flour, and 1 cup warm water in a
  bowl. Cover with plastic wrap and let stand overnight
  at room temperature. The next day stir down the dough
  and add the second package of yeast, dissolved in 1/4
  cup warm water, salt, caraway seeds, poppy seeds,
  butter, and sugar.
 
  Then add up to 4 cups all-purpose flour, 1 cup at a
  time, to make a stiff but workable dough.  Knead for
  10 to 12 minutes, then shape into a ball. Place in a
  buttered bowl, turning to coat the dough with the
  butter. Cover and let rise in a warm, draft-free place
  until doubled in bulk, about two hours.
 
  Punch down and divide the dough in half. Shape into
  two round loaves and place on buttered baking sheets
  generously sprinkled with cornmeal.
  
  Cover and let rise again until doubled in bulk, about
  1 hour. Brush with the egg wash, and bake in a preheated
  375øF. oven for 30 minutes, or until lightly browned
  and the loaves sound hollow when rapped with the knuckles.
  Cool, covered with towels to prevent the crust from
  hardening.
  
  NOTE: This will provide more starter than you need for
  this recipe. To keep it going, replenish with equal
  parts of warm water and flour, let stand again at room
  temperature, then refrigerate.

  Continue the process each time you use some of it.
  
  SOURCE: Beard on Bread by James A. Beard
  
  Contributed by Wesley Pitts 11/13/93

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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