SHEEP GUTS?

[Polwarth]

The difference is the taste!

And in Scotland we have blended whiskies and malt whiskies - too complex to go into here, but as a tee-totaller, I don't suppose you worry about the nuances of the demon drink?

[suzy_homemaker]

You're right..... being a tee-totaler makes me totally and completely ignorant of any kind of nuances of alcoholic beverages. However, a friend of mine a number of years ago, had me and my ex-husband over for dinner and served a recipe of green beans that had been cooked with sherry. Those were the best doggone green beans I'd ever tasted. I'd like to learn to start cooking with at least sherry from time to time, but some wines, etc., are really bitter. Without sampling each one (gag!), is there any generic way to tell which would be better than another?

[Polwarth]

I don't think so. I use the wines that the recipe may recommend. For instance burgundy or whatever in a hearty beef casserole type of dish.

Sherries, too, come in many 'flavours' - from the very dry fino type of sherry, to a full-bodied sweet sherry - and again, you should use the correct 'type' of sherry to complement the dish you are cooking.

As a non-drinker, you might find it best only to use the sherries or wines that are recommended within a specific recipe.

[kathyv]

Another big difference in Whisky and Whiskey is the water used in the fermentation process, water in the States will never have that little hint of peat. Also, a lot of American whiskey is made with corn rather that oats.


Suzy, I am glad you enjoyed the Wildebeast remark!

The thing to remember about cooking with alcohol, use the good stuff! Don't cook with the $3 jug from the supermarket! Your food will reflect the quality of what you have used. There is no substitute for the freshest foods in your recipe, the same for whisky, wines and beers you use.
spend a bit more and be happy with the product. Try to follow those guidelines for wines; drink red wine with beef, use red wine to cook beef, white wine with fish etc.... You are blending and layering flavors so don't be stingy but don't cover the flavor of the food with too much alcohol. You must taste as you go! yummmmmm!!!!!

[SherbrookeJacobite]

Originally posted by Malcom91
I always wanted to try haggis, hopefully I will one day. "dreaming"....

Its not hard to make your own. Its a very simple receipe. I've made it with venison, and it was very good.
(No sheep stomach though - just a plastic cooking bag).

[SherbrookeJacobite]

Originally posted by kathyv
Another big difference in Whisky and Whiskey is the water used in the fermentation process, water in the States will never have that little hint of peat. Also, a lot of American whiskey is made with corn rather that oats.

Whisky is made from barley, not oats. Whiskey (or bourbon) is made from corn, Canadian whiskey is made from Rye. I have visited distilleries in Oban and Lynchburg, Tennessee. Both very interesting. I greatly prefer the Scottish variety. And there is a very good malt made in Canada - Glen Breton. We do have peat over here as well!

I could never bring myself to cook with a good malt - not that I wouldn't enjoy the taste - I just couldn't bear not to drink it.