Text 30131, 78 rader
Skriven 2015-08-22 21:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Pappy Van Winkle 109
============================
 ML> Pappy Van Winkle. Very expensive, and I've not had the
 ML> opportunity.
 JW> There's got to be a lot of hype behind it's rep. It may well be very
 JW> good but so is Old Weller, also a wheated bourbon and also made at
 JW> Buffalo Trace by Sazerac

Truth about the Weller stuff. O' course it's truth, remember
whence you received the information.

 JW> And then there's Maker's Mark, another pretty nice wheater. PVW
 JW> costs 40 times as much but it 's impossible that it tastes 40X good.

There is that fabled law of diminishing returns, whereby there's
pretty much no way it would taste 40x as good - but if it tastes
3x as good, it might be worth the very occasional splurge.

And then there's the issue of their mucking with the Maker's
Mark recipe, which maybe I'll let Dale tell you about.

LAMB'S LETTUCE, POTATO AND BLACK TRUFFLE SALAD
categories: luxe, salad
servings: 4

55 g whole black truffles (1 large or 2 small)
150 ml truffle vinaigrette
10 sm potatoes (90 g each), scrubbed but not peeled
h - To garnish
a handful of lamb's lettuce, rinsed and patted dry
coarse sea salt
fresh chives, very finely chopped

At least 3 hr before you plan to serve the salad,
begin the preparation. With a sharp knife or a vegetable
peeler, carefully trim the truffles to form an even
ball. Place the whole truffles in an airtight container
and refrigerate. Save the peelings for the vinaigrette.

Prepare the vinaigrette in a large bowl, and stir in the
truffle peelings. Set aside.

Place the potatoes in a steamer, and steam until a
skewer or fork inserted into a potato comes away
easily - 15-20 min.

While the potatoes are still hot, peel them and slice
into thin, even rounds 6 mm thick. Place them in the
bowl with the truffle vinaigrette, and toss thoroughly.
Cover, and set aside at room temperature for at least
4 hr, to allow the potatoes to absorb the vinaigrette.
When you are ready to serve the salad, drain the
potatoes, reserving the vinaigrette. Set both aside.

Remove the truffles from the refrigerator. With a sharp
knife, slice them as evenly and thinly as possible. Dip
the slices into the reserved vinaigrette (don't soak
the truffle slices; you simply want to add a hint of
the vinaigrette flavour).

On each salad plate, arrange the lamb's lettuce leaves
petal fashion, just inside the edge of the plate. Now
arrange the outer ring of alternating potato and
truffle slices, working clockwise and slightly
overlapping the lamb's lettuce. Arrange the second
ring working anti-clockwise, again alternating the
slices of truffle and potato, and slightly overlapping
the outer ring. For the third ring, slightly overlap
the second ring. Place a single slice of truffle in
the centre of the "crown".

Carefully sprinkle each truffle with salt and each
potato with chives. Serve immediately.

Michael Bateman, The most wonderful food in the world
The Independent, 11/26/1995

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