Recipes / British Election [split dual topic]

[luckytxn 2,265]

 

10 minutes ago, ALFKAD said:

Haven't tried that yet.  Just the normal stuff, recently Buffalo Trace (pretty decent).  Reading online reviews, I want to try some Evan Williams 100 proof Bottled-In-Bond.  Supposedly great flavor for under $20.

 

I'm in NYC for the month, and supply seems limited where I am (Flushing), but I will keep an eye out for you for 107 O.W.  Just searched here, one of the largest liquor stores I know around (Manhattan), but no joy on Old Weller.     https://www.warehousewinesandspirits.com/websearch_results.html?kw=old+weller

Buffalo Trace is excellent choice. OK so you understand what I like also. Heh. Try the Weller 90 proof sometime or even their higher special barrel brand. 

 

Yeah the 107 proof Old Weller used to be easy to find it here but years ago never find it but I have called the Weller reps and they assured me they still make and ship it so maybe it is just here in the Houston area it "disappears" so if you find it somewhere grab me 2 and you one. Heh. You will thank me later.

Edited December 18, 2019 by luckytxn

[Voice of Reason 10,298]

25 minutes ago, luckytxn said:

 

Buffalo Trace is excellent choice. OK so you understand what I like also. Heh. Try the Weller 90 proof sometime or even their higher special barrel brand. 

 

Yeah the 107 proof Old Weller used to be easy to find it here but years ago never find it but I have called the Weller reps and they assured me they still make and ship it so maybe it is just here in the Houston area it "disappears" so if you find it somewhere grab me 2 and you one. Heh. You will thank me later.

Is this it, perhaps renamed a bit?

 

https://www.buffalotracedistillery.com/brands/wl-weller#1

[laylalex 7,300]

Heyyyyyyyyyy

 

I know I am the last person who should say this but.....

 

[luckytxn 2,265]

41 minutes ago, ALFKAD said:

Is this it, perhaps renamed a bit?

 

https://www.buffalotracedistillery.com/brands/wl-weller#1

Looking like but have not seen 107 anywhere. It is using Old Weller's name so I need to try it. Thanks.

[luckytxn 2,265]

48 minutes ago, ALFKAD said:

Is this it, perhaps renamed a bit?

 

https://www.buffalotracedistillery.com/brands/wl-weller#1

This is the bottle and here explained briefly why can find no more. Keep your eye out on this if somewhere you go in and see it. I am finding the same bottle on auction going for over a thousand bucks.

 

 

[Voice of Reason 10,298]

31 minutes ago, laylalex said:

Heyyyyyyyyyy

 

I know I am the last person who should say this but.....

 

We ARE on topic.  Bourbon is an essential component of pecan pies.  Recipe to follow soon.

[luckytxn 2,265]

2 minutes ago, ALFKAD said:

We ARE on topic.  Bourbon is an essential component of pecan pies.  Recipe to follow soon.

Whiskeys are an important part of many recipes.

 

[Voice of Reason 10,298]

24 minutes ago, luckytxn said:

This is the bottle and here explained briefly why can find no more. Keep your eye out on this if somewhere you go in and see it. I am finding the same bottle on auction going for over a thousand bucks.

 

 

I'm betting it isn't made anymore.  Check this out...

 

https://www.craftspiritsxchange.com/old-weller-107-proof-bourbon-whiskey.html 

[luckytxn 2,265]

13 minutes ago, ALFKAD said:

I'm betting it isn't made anymore.  Check this out...

 

https://www.craftspiritsxchange.com/old-weller-107-proof-bourbon-whiskey.html 

Yeah I read that. Buffalo Trace bought out Weller and closed that particular still but still makes Wellers. Damn that was my Bourbon standard as the best of all of them. The 90 proof is still there and represented the old Bourbon though. Well I go through old towns and mom pops places so maybe stop in and look for that bottle on the shelf left over from long ago. If so buy and either drink or sell it and make a nice profit. 101 proof Wild Turkey is a good taste and others.

 

 

Read that Buffalo Trace selling made to order barrels 4,000-15,000. Get about 200 bottles out of a barrel.

[laylalex 7,300]

I will be making Roast Beef for Xmas Eve -- I make it with an untrimmed tri tip, as this is the cut that Alex likes the most that is readily available here. I usually choose one that's about 3lbs, because there's only two of us and that is plenty for one meal and sandwiches for Al. Very simple -- I rub it with a mix of 1 tbsp of Colman's English Mustard (dry) mixed with 1 tbsp of Wondra flour (it is better, I think, with very fine flours), then a generous amount of freshly milled pepper and sea salt on all sides. I cut a large onion in half and place the seasoned beast on top of the onion. It then goes into a 475F oven for 20 mins, then I turn down the heat to 375F and roast it for another 15 minutes per pound, plus about 10 minutes for medium rare (don't add the extra time for rare, about 20 minutes extra for medium, and anything more than that makes you a heathen). I baste it at the end of the initial 20 minutes, then again every 15 minutes. Then it rests for a while, at least 20 minutes under foil. The onion and the drippings go into onion gravy (also another use for the Wondra flour). For Xmas Eve, I'll be making a larger roast than normal so we can have leftovers on Christmas Day PLUS sandwiches for Alex.

 

Extremely simple, and I'll usually have brussels sprouts or green beans on the side, along with horseradish. Sometimes I let myself be pestered into making mashed potatoes, since apparently I am amazing at it. (The key is a ridiculous amount of butter and half and half.)

 

And we will be having some of this at some point over the holidays: https://www.thewhiskyexchange.com/p/51877/edradour-2006-12-year-old-natural-cask-strength We brought back a bottle in October -- it was bottled in the year that he and I tried to have a relationship but couldn't figure it out -- here's hoping we finally have!

[Boiler 45,978]

You could make Rissoles with the left overs.

[laylalex 7,300]

1 minute ago, Boiler said:

You could make Rissoles with the left overs.

You know, I've never made rissoles before! Hmmmmmm. Any recipes to share?  

[Voice of Reason 10,298]

32 minutes ago, laylalex said:

I will be making Roast Beef for Xmas Eve -- I make it with an untrimmed tri tip, as this is the cut that Alex likes the most that is readily available here. I usually choose one that's about 3lbs, because there's only two of us and that is plenty for one meal and sandwiches for Al. Very simple -- I rub it with a mix of 1 tbsp of Colman's English Mustard (dry) mixed with 1 tbsp of Wondra flour (it is better, I think, with very fine flours), then a generous amount of freshly milled pepper and sea salt on all sides. I cut a large onion in half and place the seasoned beast on top of the onion. It then goes into a 475F oven for 20 mins, then I turn down the heat to 375F and roast it for another 15 minutes per pound, plus about 10 minutes for medium rare (don't add the extra time for rare, about 20 minutes extra for medium, and anything more than that makes you a heathen). I baste it at the end of the initial 20 minutes, then again every 15 minutes. Then it rests for a while, at least 20 minutes under foil. The onion and the drippings go into onion gravy (also another use for the Wondra flour). For Xmas Eve, I'll be making a larger roast than normal so we can have leftovers on Christmas Day PLUS sandwiches for Alex.

 

Extremely simple, and I'll usually have brussels sprouts or green beans on the side, along with horseradish. Sometimes I let myself be pestered into making mashed potatoes, since apparently I am amazing at it. (The key is a ridiculous amount of butter and half and half.)

 

And we will be having some of this at some point over the holidays: https://www.thewhiskyexchange.com/p/51877/edradour-2006-12-year-old-natural-cask-strength We brought back a bottle in October -- it was bottled in the year that he and I tried to have a relationship but couldn't figure it out -- here's hoping we finally have!

You need to buy Alex an Instapot for Xmas.

Edited December 18, 2019 by ALFKAD

[Boiler 45,978]

Well I helped my Mum, well as I remember basically grind everything up baste them in egg and toss them in breadcrumbs.

 

They varied a bit depending on the ingredients but seem to remember we had them far more often than Beefburgers.

[laylalex 7,300]

8 minutes ago, ALFKAD said:

You need to buy Alex an Instapot for Xmas.

What, and make him cook?  Terrifying, though we have moved past the "pink ham between two pieces of white bread is a sandwich" phase. No, you're probably right. I guess there are some things that no matter how much I say I want to have him be in charge of, I have problems letting go of. I've never been a great delegator -- I'm a type A perfectionist. Part of my therapy is learning how to accept that sometimes it is okay just to be okay at things, and to let others do things for me. My therapist last week told me I need to be better at self-care, which includes getting massages at least twice a month. I love this therapist! Now I just need to find another one just like her when we move.....

6 minutes ago, Boiler said:

Well I helped my Mum, well as I remember basically grind everything up baste them in egg and toss them in breadcrumbs.

 

They varied a bit depending on the ingredients but seem to remember we had them far more often than Beefburgers.

I will investigate.