Beer, Wine and Spirits Thread

Siliconemelons said:

I was going to do the triple sear steak again, but not with 100$ whiskey

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I'm not much of a cookist or whiskyist, but now I'm curious... Do people cook with proper sctoch? It's never really been my kind of drink, but they can certainly pack in the flavor. Had a distillery tour in Scotland once, and one of the samples was like drinking liquid smoke. In any other setting, I'd have been pretty sure drinking something that tasted like that would be a critical error. But a bit of that on a steak?...

Control said:

I'm not much of a cookist or whiskyist, but now I'm curious... Do people cook with proper sctoch? It's never really been my kind of drink, but they can certainly pack in the flavor. Had a distillery tour in Scotland once, and one of the samples was like drinking liquid smoke. In any other setting, I'd have been pretty sure drinking something that tasted like that would be a critical error. But a bit of that on a steak?...

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This is the only thing I have run into cooking with Whiskey, and per many recipes /Japanese whiskey/ - Wine, beer, rum and cognac I have encountered most- obviously wine. Chef JP often touts to use wine you would normally drink.

But I am no crazy big chef or anything - deserts and that type of thing usually use more liquor than per say /cooking/ - but I have to say, the triple sear sounded very much like foo-foo nonsense but, I really did like it and it has become one of my "styles" of steak that I do whenever doing steak at home and I have the stuff / (prep) time.

Made my simple syrup…. Should have let it carmalize a smidge longer- i stopped once I smelled the carmalizeing smell- barely any color. Then I think i did a smidge too much vanilla…but overall it tasted good.

2 dashes of orange bitters 2 dash of normal … its great. I like citrus and orange so- i think its subtle others may think the orange too much.