I wish all my readers, their families and friends a Happy New Year 2016! May it be healthy and prosperous!
Thursday, December 31, 2015
Sunday, December 27, 2015
It's time to sum up another year with some nice pictures... many good memories are connected to those. As always it's really hard to reduce all the pix of one month down to one... a click on the picture'll bring you to the corresponding report...
The answer is 42
Green lights in the sky
Whisky and... ribeye steak
Tour de Belgium, Part 1 of 3
Glenfarclas Whisky Dinner
The Three Amigos
Swiss craft beer and cigars
Wednesday, December 23, 2015
Tuesday, December 15, 2015
As I like Single Malt and also good food I found a possibility to combine those two things: whisky infused brats!
After my first test run a while ago, I made another try now with two different whiskys: Bowmore 12yo on one hand, Laphroaig Quarter Cask on the other hand. Those are two standards which you can get at a reasonable price and you don't regret to use them for cooking.
Bowmore 12yo. infusion
Laphroaig Quarter Cask infusion
After injecting them with the whisky I let them sit over night in the fridge that the liquid can settle down and distribute within the sausage. After taking them out of the fridge I fired up my Monolith, stabilized it at a temperature between 90 and 100 °C (194 - 212 F) and put some beech wood on the charcoal for the smoke. I didn't measure any core temperature but after approx. 2 hours of smoking they'd a very attractive color, so I removed them from the smoke and put them on a cooling rack.
Of course I couldn't resist to try them and cut one of each before I put the rest in some vaccum bags for storage. Surprisingly the difference between the Bowmore and Laphroaig brats was not as significant as expected even though the whisky gave a certain twist to it. It was easy to find it out because I put two more of those brats in the smoke which had no whisky infusion.
In the meantime some friends had the chance to try them also and until now everybody was happy with the taste. I'm sure that I will make them more often as they're a nice snack.
Monday, December 07, 2015
It's one day before Santa Claus and in the meantime the Pilgrim brewery released their third seasonal beer, called Winterbier. It's a mild hopped, golden colored beer with some additional flavors coming from herbs and spices which are typical for the Xmas season. As the times before they celebrate the introduction of this new release with a little event where they pour out this beer free of charge... I wasn't able to join that kinda event before but this time all matched.
The way to Fischingen was partly very foggy but just when we arrived there, the sun broke through the clouds and lifted the fog... and it was really pleasant outside... remembering pictures of the past two events I guess that less people came this time. Anyhow, we'd a good time, enjoyed the excellent beer which has definitely some interesting spicy aromas which remind me a lot of gingerbread paired with some fruity flavors, mangolike... delicious. It matches perfectly to the season and went well with the Quai d'Orsay Corona and the Vegas Robaina Familiares that I smoked during my stay....