Text 29880, 67 rader
Skriven 2012-09-25 10:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: young whiskey 295
=========================
 -=> Nancy Backus said to Jim Weller <=-

 NB> While I'll agree on the bourbon being mellow and sweet (although it
 NB> may vary from one to another), and have no experience with rye (that I
 NB> recall),

Considering that many reputable Bourbons are bottled at
4 years of age, the mellow part I can take some issue with.
Of course the charred oak casks add vanilla sweetness and
are said to get rid of harsh nasties. I've been drinking
Beam products, which are distinctly on the fruity and sweet
side; Beam white at 4 y-o isn't all that mellow, though.

 what you say on the Scotch only holds true for some
 NB> varieties.  There are some lovely single malts that are neither harsh
 NB> nor medicinal nor peaty...  I got away from the blended scotches
 NB> because of the harshness, and there are some single malts I don't care
 NB> for because I don't care for peaty either.

Some do, and the Laphroaig and Lagavulin aficionados are
if not legion at least a powerful economic bloc.

 Glenlivet and the Macallan
 NB> are quite smooth even in the younger versions of them, and not at all
 NB> peaty or medicinal...  :)

Bear in mind that the minimum ages on these products are 12 and 10
years respectively, as opposed to an industry minimum of 3 years
(Bourbon doesn't have a minimum, though straight Bourbon must be
aged a minimum of 2 years).

 JW> ... Irish whiskey can lead to the mistaken belief one can dance a jig.
 NB> What a picture that conjures in the mind's eye...!  (G)

Luckily my mind can't see all that well, either [shudder].

Venison Steak in Scotch Sauce
cat: Arkansas, game, main
servings: 4

4 ts butter
1 1/2 to 2 lb venison steak
1/2 c green onions
1/3 c Scotch whiskey
10 juniper berries, crushed
2 Tb fresh lemon juice
1 c fresh orange juice
2 Tb red currant jelly
2 ts Dijon mustard
2 ts cornstarch mixed in 3 Tb water

In a heavy skillet, melt 2 Tb butter. When butter has
melted and skillet is hot, saute venison steaks about 2 min
on each side until brown on outside and pink in the middle.
Remove meat from skillet and set aside. Melt remaining
butter in skillet. Saute green onions and juniper berries
over medium heat till onions are soft. Add Scotch, bring
to boil and ignite with match. Stir in orange juice, lemon
juice, jelly, and mustard. Return to slow boil. Add
cornstarch/water mixture and stir until sauce starts to
thicken. Return meat to skillet. Mix well and serve.

Phyllis Speer for Arkansas Game and Fish Commn.

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)