Hanoi5 Posted October 29, 2011 Report Share Posted October 29, 2011 Say you mix eggs, condensed milk, milk, sugar, a little whisky and avocado. You cook it for some 30'.Is this edible? Quote Link to comment Share on other sites More sharing options...
blackshoe Posted October 29, 2011 Report Share Posted October 29, 2011 Try it and see. ;) Quote Link to comment Share on other sites More sharing options...
jdeegan Posted October 29, 2011 Report Share Posted October 29, 2011 :P If properly prepared, you should have a nice custard if you leave out the avocado. Including the avocado shouldn't ruin it, I wouldn't think. Some almonds, nutmeg or caramel might help. Putting the whole thing in a nice pie shell also might help. Why avacado? Quote Link to comment Share on other sites More sharing options...
jmcw Posted October 29, 2011 Report Share Posted October 29, 2011 I prefer my whiskey uncooked thankyou very much. 1 Quote Link to comment Share on other sites More sharing options...
aguahombre Posted October 29, 2011 Report Share Posted October 29, 2011 I would leave out the avocado, and after the rendering whip it into a meringue. Then line a raw pizza crust with chocolate and minced almonds; dolop the meringue on top, and bake at 425 for about 15 minutes. Cut into wedges and munch out. Quote Link to comment Share on other sites More sharing options...
jdeegan Posted October 29, 2011 Report Share Posted October 29, 2011 I would leave out the avocado, and after the rendering whip it into a meringue. Then line a raw pizza crust with chocolate and minced almonds; dolop the meringue on top, and bake at 425 for about 15 minutes. Cut into wedges and munch out. :P You are a hopeless dopehead. See you soon! Quote Link to comment Share on other sites More sharing options...
the hog Posted October 29, 2011 Report Share Posted October 29, 2011 I prefer whisky to whiskey. Quote Link to comment Share on other sites More sharing options...
babalu1997 Posted October 29, 2011 Report Share Posted October 29, 2011 I prefer whisky to whiskey. toy dont need to cookavocado will be okthus us how it is doneMy link it is fattening Quote Link to comment Share on other sites More sharing options...
blackshoe Posted October 29, 2011 Report Share Posted October 29, 2011 usage: Is it whiskey or whisky ? Note that the British and Canadian spelling is without the e, so that properly one would write of Scotch whisky and Canadian whisky , but Kentucky bourbon whiskey and Irish whiskey . Quote Link to comment Share on other sites More sharing options...
Cyberyeti Posted October 30, 2011 Report Share Posted October 30, 2011 usage: Is it whiskey or whisky ? Note that the British and Canadian spelling is without the e, so that properly one would write of Scotch whisky and Canadian whisky , but Kentucky bourbon whiskey and Irish whiskey .It's one of these words that is an approximation to the older Irish/Scots Gaelic versions (uisce/uisge from uisge beatha = water of life), so the "correct" spelling is just what people started using in the various places. There are many such words where the English versions change over time anyway (particularly when the word is borrowed from other alphabets), but I think these have been around for so long we're stuck with them. Quote Link to comment Share on other sites More sharing options...
the hog Posted November 1, 2011 Report Share Posted November 1, 2011 Irish whiskey is traditionally spelled with an "ey". Scottish whisky is just a "y". I prefer drinking the Scottish tipple; perhaps a Lagavulin or an aged Laphroig. Quote Link to comment Share on other sites More sharing options...
1eyedjack Posted November 2, 2011 Report Share Posted November 2, 2011 Perhaps you whisk(e)y officionados can set me straight on something. I was always brought up to thinking that there were two types. Malt and Rye based. Rye was caustic, rough stuff for the commoner, but cheap to produce. Malt was the posh stuff for the discerning palate, more pleasant to the taste but rather more expensive to produce. In an attempt to make the rye more palatable, it was mixed with the malt type to provide a "blended" variety which was between both extremes, both in taste and expense. But for those with loads of dosh, you stick with unblended or "single" malt, preferably which has been hanging around in barrels for a generation or two before bottling. Anyway, not so long ago I received as a gift (and although I did not appreciate it at the time I am now a bit staggered by how much I would have had to pay for it in a shop) a bottle of Royal Salute, which has a write-up in wikipedia if anyone cared about it. All of the Royal Salute varieties are described as "blended", and none of them is aged for fewer than 21 years. If my initial premise were correct, it strikes me as slightly odd that someone would go to the trouble of investing 21 years in a blended whisky. Don't get me wrong, it tastes quite divine (to me, although perhaps I would not know otherwise). Does this all appear consistent to all y'all? Quote Link to comment Share on other sites More sharing options...
blackshoe Posted November 3, 2011 Report Share Posted November 3, 2011 I think your understanding of the differences is flawed. This wikipedia article may help. You might also want to look at this one on single malts. Quote Link to comment Share on other sites More sharing options...
Free Posted November 7, 2011 Report Share Posted November 7, 2011 Irish whiskey is traditionally spelled with an "ey". Scottish whisky is just a "y". I prefer drinking the Scottish tipple; perhaps a Lagavulin or an aged Laphroig.Mmmm Lagavulin! I also like Bowmore, lovely peat! :D Quote Link to comment Share on other sites More sharing options...
Zelandakh Posted November 7, 2011 Report Share Posted November 7, 2011 I think the entry on blended malt is the most useful in this case. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.