As a guy from Slovakia. Cause you know, Czechoslovakia doesn´t exist since 1993, just saying. Koláče are amazing. And Klobásnik was not invented in the US. The origin is the Moravian-Silesian Region. But it was funny to watch 2 guys argue about koláče. :-D Sending love from Slovakia
I'm very happy that they did something about Irish whiskey history, it's one of those weird historical quirks that is often glossed over since Scotch and Bourbon are so widely available. PLUS not only is St. Patricks Day this weekend, but this is the first one where I personally will have a wide variety of my favorite types of Irish whiskey... been eyeballing a Red Spot bottle AND I have a Red Breast 12 cask strength heading my way too. Thanks to Daniel and Rex I have discovered that my Irish heritage calls to me via Irish whiskey, Red Breast 12 is my ideal dram right now and it's thanks to these two gentlemen that I have personally discovered my love for the Irish whiskies. :3
Irish Whiskey Thanksgiving Turkey 3 cups Irish Whiskey (your favorite) 1 cup dark brown sugar 1 cup kosher salt 3 Tsp peppercorn 5 bay leaves 2 Tsp rosemary 2 clove garlic peel of 3 lg. oranges peel of 2 lg. red apples peel of 2 lg. green apples 8 cups of water heat in large stock pot until sugar and salt dissolve and then cool to room temp. place turkey into pot making sure it is covered by brine.(add more water or whiskey if needed) place in refrigerator for 48 hrs. remove turkey and rinse with cold water and roast as directed in oven I mix whiskey with maple syrup to bast turkey while cooking.
Greens Sausage House in Zabcikville (east of Temple on Hwy 53) is so much better than the stuff on I-35 in West... Worth the drive if you are ever passing through the area.
My favorite whiskey recipe: Take your favorite Islay, a glencairn or other suitable drinking glass, pour about an ounce or two into the glass, let it sit for about 5-10 seconds before nosing. Once you've nosed about an additional 10-15 seconds, your whiskey should be ready to consume but if you admire it for an additional 13 seconds, I find the flavor really pops. Super easy to make at home and usually doesn't leave a big mess to clean up, win-win!
It would be fun to see Green, Yellow and Red spot line up vs. Green, Green Montelena, and Green Leoville Barton to discuss the evolution of time and finishes.
Ginger root, Lemon Peel and a strong shot of whiskey. In fact you can leave the ginger root and the lemon peel out and you are well on ur way (Lord John Malbury on a VERY good tv series)
Daniel your kolache knowledge would make my great aunt proud! Had way too many kolaches growing up at polka filled potlucks at the Bohemian Hall. Rex on the other hand is the pastry heretic. The cheese bit mostly refers to cream cheese!
Islay gravy....cook either bacon or sausage. Leave the grease when finished. Pour 1.5 oz of your preferred islay. Burn off the alcohol. Put some flour in the pan to create a rue. Stir constantly. Then pour in enough milk to not boil over. Add salt and pepper to your liking. Bring to boil then down to simmer. Simmer to desired consistancy. Pour over biscuits. I like to use laphroaig 10yr personally. Enjoy Daniel.
Just wanted to say Hi from Laredo,TX ! Met you guys on the North Door, was greeted by Daniel saying, “Try this...” and hands me his Glencairn with his mix of 2 very nice whiskys. You guys are amazing!!! Loved the show together with Modern Rogue and the rest of the special guests. Keep doing what you guys love.
Gents (loosely applied)! Thanks for addressing my question on today's episode. Glad to hear I'm on the right track when it comes to picking up the nuances of aroma. Will check out the hacks video! 6 arrests no conviction
I am Czech human being from Czech republic and I can confirm that sausage in bread is truly not a koláč. Koláč is a sweet pastry traditionally filled with fruit jam, cream cheese, poppy seed or nuts. Also Czechoslovakia is not country. We split in 1993.
I grew up on kolaches, and yep, they are made with fruit or cheese (although the poppy seed-filled kolaches are pretty amazing too). Oh, and every Czech cook bakes their own kolache variant which they SWEAR is the best on this side of heaven!😁
Islay Risotto recipe: 300 grams of barley grain. 1 onion. 1 litre of chicken or vegetable stock. Smoked sausages. Peated Scotch whisky (I recommend Ardbeg 10 or Talisker). Butter. Bring one litre of chicken or vegetable stock to a low simmer. Finely chop the onion, and then sweat it in a pot with a little bit of flavourless cooking oil. Chop up the sausages into pieces that'd fit in a nice mouthful on a spoon or a fork. Add the sausages to the onions, get a nice sear on them. Add the barley, and half a tablespoon of butter. Stir and mix it vigorously, let the barley get coated in the butter and the juice from the sausages and the onions. Pour in about 125ml/half a cup of your peated whisky, and keep stirring generously. When the barley has absorbed most of the whisky, add a ladle or two of your stock, keep stirring. Repeat the last step until all the stock has been absorbed and the barley grains are soft. Finish with half a tablespoon of butter. Serve, enjoy.
Food and whisky recipe! My wife has made Gravlax a few times with various whiskies and it's always great. The last time we used some Highland Park 12 and the slight smokiness really came through. Fantastic stuff. Recipe: 1 sides of salmon, skin on. 3 tablespoons white sugar. 1 tablespoon salt. 1 oz. fresh dill. Zest of lime 2 oz whisky - Rinse and dry the salmon with a paper towel - Cut salmon in half - Put the salmon on plastic wrap, skin down - Shake sugar, salt, lime and dill all over salmon. Cover in whisky - Put one fillet on top of the other - Wrap as tightly as you can with the plastic wrap with no air space - Put in the fridge. Put a weight on top - Leave in the fridge for two to three days, turning twice a day. The salmon will cure and soak in all the flavour - Take it out the fridge, scape off the dill and lime debris and slice as thin as you can
Not sure how I missed this video when it came out 10 months ago. Here's a recipe I often use as a marinade for steak or shrimp. 1/2 cup whiskey. (my usual is Canadian Club) 3 tablespoons soy sauce 2 tablespoons brown sugar 4 garlic cloves chopped as fine as you can get them. Mix it all together in a bowl and add a splash of water to help the sugar dissolve. Marinate your steak or shrimp at least 2 hours and then cook as you normally would. For shrimp, I put them on skewers and put on the grill.
I flambe'd salmon with bruichladdich classic laddie. I tried with jameson 1st it was ok. classic laddie took it to a whole new level! ingredients: 3 tbsp butter 2 lb salmon filet, skin on, de-boned 1 tsp sea salt 1 tsp pepper1 1/4cup diced garlic 1/2 cup whiskey 1 cup heavy cream 1/4 cup parsley, to garnish instructions In a large nonstick pan, heat butter on medium high. When butter is melted and foamy, add salmon, face down, to pan. Add garlic to pan. Cook salmon for 3-4 minutes, until slightly browned and crispy on top, when garlic is fragrant and softened, browned slightly. Carefully flip salmon to skin-side down. Pour in whiskey and carefully light with a long match. When whiskey flame has died off, turn heat off and push salmon and garlic to one side of pan. Add cream and whisk vigorously to incorporate with whiskey. Turn heat back to medium high and continue cooking salmon until opaque, ladling sauce over salmon as it finishes. Remove salmon from pan when cooked to your preference. Set salmon on serving platter or dishes, and turn heat on sauce up to high to reduce for 1-2 minutes. Remove sauce from heat and let set for about a minute - it will thicken slightly when not over heat. Pour sauce over salmon and serve immediately. the reason I turn the heat off is so that your cream and whiskey dont seperate. I forgot where I got this recipe from... credit to them... BUT YOU WONT REGRET THIS! AMAZING!
Speaking from what I know of my Hungarian ancestry, the Kolache (I believe spelled Kollacs in Hungarian) is a generic term for any type off twisted, or rolled up, bread. From what research I did a while ago, after learning how to make the walnut/poppy seed variety from my father, I found out that it originated with the Huns. Apparently it was a specific type of twisted bread offering to be buried (or cremated?) with the dead to sustain them on their journey into the afterlife. That's it, no fancy cookies involved. Later, it turned into a kind of early working class food that involved rolling up toppings (not directly kneaded into the dough) into bread. If I remember correctly, aristocrats then wanted their servants to prepare a fancy versions of it where it took on the more cookie-like appearance that we see for sale in a variety of Eastern European bakeries. It likely started out with nuts, honey and/or (poppy) seeds. Jam wasn't invented until sugar cane came back to Europe from the Americans so the cookie version is a much later incarnation. Who knows when meats were added.
The classic Jack Daniel caramelized onions. No burgers go without them - Onions -unhealthy amount of butter Cook then add unhealty amount of brown sugar / Maple syrup when stuff is about to stick, soak it in jack daniels and let reduce. Transfer bowl before it sticks. Bonus: you can lick the pan and skip the dishes for dessert
I have several recipes I love using whiskey with but here's a favorite: Ingredients 1 lb bacon (I prefer thick cut) 1 cup light brown sugar 2 ounces Bourbon 1/4 cup pure maple syrup Instructions Preheat oven to 400F. Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Spray the rack with cooking spray. In a medium sauce pan over medium heat add the brown sugar, bourbon and maple syrup. Cook, stirring often until the mixture is reduced and because a thick syrup/glaze. ~about 15-30 minutes. Watch the heat so it doesn’t burn. Place the pieces of bacon on top of the rack trying not to overlap. Spoon or brush the syrup on top of the bacon. Place in oven and cook for 13 minutes. Remove from the oven and flip the bacon. Spoon or brush the mixture on top of the bacon. Return to the oven and cook for 13 minutes. If the bacon is not crispy enough (remember it’ll crisp up as it cools), flip the bacon over, spoon any remaining spice mixture and bake for a few more minutes. OR you can broil for 1 minute each side but watch as this will burn. Remove from the oven, allow to cool 1 minute on the rack and then using cooking tongs, and remove the bacon from the rack and plate. Enjoy the candied bacon!
Recipe 1 Whiskey recipe for steak marinade combine one shot of Jack Daniels tablespoon of Worcestershire sauce, tablespoon of brown sugar, teaspoon of garlic powder and onion powder, half a teaspoon of chili flake. And a dash of Chipotle style hot sauce. Let marinade for minimum of 30 minutes (2 hours is usually what I do)
Hey Daniel...having just visited middleton distillery in Ireland the end bung is so they can palletise four barrels and move them easily with fork lifts
I just heard on the radio there are Scottish distilleries who are renewing the B. Y. O container policy, this to be more green and environmentally friendly. I think this is awesome!
I believe the Loco Liquor shops now have it! Also from Sunny SA! Jozi? Also, I think we need to get the guys a bottle of Bains and a bottle of the 10 Y/O Tree Ships, you know, for science...
OK, here's one of my favorite, and easy recipes with whisky. Chop a fresh chili (or 2, or 3, depending on how hot you want it), 2 cloves of garlic, in slices, not too small, finely chop 4 stalks of fresh basil, keep the leaves for later. Set up a pot of water and bring to a boil to cook 4 cups (250-300g) of Penne Rigate Pasta. While the pasta cooks, heat up some olive oil in a pan and add the chopped chili, garlic and the basil stems all at once and cook fry until the garlic slices are slightly golden, you may also add a bit of grated lemon zest in this step if you like. Now add about 1 to 1 and a half ounce of bourbon to the pan and light it up. Careful, you will get a huge flame. When it stops burning, add a cube of brown sugar and 1.5 cups (400g) of good quality canned tomatoes. When it starts boiling again, take off the heat and add the basil leaves from the beginning. Crush some fennel seeds in a pestle and mortar and add about a teaspoon to the sauce. Salt and pepper to taste. Strain the cooked pasta and add to the pan. Turn up the heat again and give it a few swirls before putting it on plates. No parmesan! Just add a few dashed of fresh grated black pepper. Enjoy your bourbon flavored, caramelized garlic Penne Arrabiata.
I spray whiskey on steaks when finishing them. I use it in my grav lox recipies a splash before you put on your cure and a splash after you wash off the cure and then let it dry out on a bed of fresh dill. I never make stock with out a shot at the end. You can also mix up whiskey and maple syrup then boil off the excess water and alcohol to reconstitute the syrup now with whiskey flavor. Brussels sprouts and bacon or asparagus and bacon... I will saute them and finish with maple syrup and whiskey (or port wine instead of the maple and whiskey) a splash of each will do ya.
July 28, 2020. I'm binge watching / listening to Irish Whiskey videos while on pain killers due to kidney stones. It's almost as much fun as drinking whiskey! 🥃 By the way... another reason for putting a bung hole on the head of a barrel is they can then stack the barrels vertically on a palate in order to save room. Glen Scotia distillery does this due to limited space in their barrel room. They then stack palates of barrels on top of each other. This also enables them to move entire palates of barrels around with a forklift. The downside is.... if they get a leaking barrel and it is in the center of the palate it is more challenging to correct the problem.
I make a mustard/vinegar based bbq sauce .. Half cup of whole grain mustard so mustard seeds and vinegar and mustard powder 2 oz of laphroaig 10 1/4 cup light brown sugar (dark brown is fine ) 1/2 table spoon of honey salt and pepper other spices Then simmer it down with doctor pepper (enough to make so thick ) Add favorite hot sauce 2 flavor and add laphroaig to taste with 2 0z of evoo for thicker Of course enjoy your favorite whisk(e)y as it cook
I brine my holiday turkey (aprox. 12 lbs.) with 1/2 vinegar, 1/4 cup salt, 6 cups water, 6 cups chicken stock, 1lb of miso, and 1 cup laphroaig 10yr. Defrost for 4 days in a 5 gallon bucket with this brine. Best prep I've ever tried
My pork mop sauce, 2cups brown sugar 1 cup apple cider vinegar 1 cup wild turkey 2 tablespoons mustard powder Salt and pepper to taste Combine vinegar, sugar, and seasoning in a sauce pan over medium heat until sugar is dissolved stirring frequently then remove from the heat and add the whiskey top with a lid and baste on at the grill
Jameson poached pears for dessert 4 Bartlett Pears - peeled and cored but left whole. 3 Vanilla Pods The zest of both an Orange and Lemon 2½ cups of sugar 1 clove, 1 Star Anise and 1 small stick of cinnamon 500ml of Jameson 1. To make the syrup, place all the ingredients in a saucepan over a low heat and stir until the sugar is dissolved. 2. When the sugar has dissolved completely, increase the heat to medium-high and boil for 30 minutes. 3. Let the syrup cool to 75°C. Add the pears and cook for 30 minutes over a low heat, until the syrup has reduced by half. Transfer the pears to a shallow heatproof dish and strain the syrup over them. Serve with Vanilla bean ice cream.
This recipe is great for pork/chicken/fish. I made it with salmon and it was amazing Cook about 4 strips of bacon in a pan on medium high heat. When it’s half finished add a diced Anaheim chili. Remove from pan and mince. In a sauce pan combine: halfcup whiskey, quarter cup brown sugar, the bacon and chilis, a couple cloves of minced garlic, and three tbsp. of apple cider vinegar and soy sauce and reduce until desired thickness and strain out the solids. Rub the meat with a spice mix of 2 parts pepper and chili powder and 1 part salt, cinnamon, and allspice each. Cook the meat in the bacon grease, flip once you get a nice sear on the bottom, and baste the meat with the a spoon until finished. Rest the meat. Use any left over grease to fry chopped green onions until crispy. Serve by topping with the onions, bacon, and chili’s and drizzling the sauce over it.
Here's a recipe from when I was younger. Take two very cheap steaks, place in deep pan pour in one 750ml of Jack Daniel's, place in refrigerator and leave there until all liquid is absorbed. Place on broiler rack and cook on high for 4 min per side. Caution do not driv3 after eating this steak😂
We did an amazing flambeau pork chop with whisky. Currently experimenting with whisky pickles. Great video guys. I have the kolache argument regularly. A bakery in the Czech Republic educated me when I was on a buisness trip there. Cheers gents!!!
I like steal head trout with a little salt pepper first brown sugar on top drizzle makers mark over top till brown sugar is moist but not sliding off let set in fridge for 4 hours minimum no more than a day put in smoker 225 for 2 to 3 hour minimum can cook longer if you like more well done
Green spot, Blue spot, Yellow spot, Red spot, and Gold spot all from them. You guys should do an episode tasting them all back to back and pick your favorite or the top two in your opinions!
Whiskey related recipe- Smoked Chuck roast. Rub with Montreal steak seasoning. Inject with a shot or 2 of cheap bourbon(I use Evan Williams) Smoke it until IT is 200F. Pull apart like pulled pork Makes great sandwiches or tacos.
As far as whiskey recipes go, I tend to use it as a seasoning in things. Frequently if I am pan searing something (like a steak or burger), I will use some whiskey with the butter in the pan. Also I have added it to things like stews, chili, or to marinades (one of my favorites I used to use was soy sauce and orange juice based, but I have been playing with the ratios and subbing in whiskey to one part or the other to replace the sweetness with less citrus or the saltiness with a brininess).
Johnny Walker Black, butter, powdered sugar, and vanilla extract. Experiment with portions. Mix it all together and it makes an awesome glaze. We put it on lemon bunt cakes.
Daniel Month has been amazing so far. I love the history discussion, mixed with whisk(e)y tasting, mixed with Rex's orneryness about it! Good show, gents!
I just tried my first bottle of Isaac Bowman finished in Port casks. Whiskey finished in wine casks is really cool. I'm not convinced it's better than just the regular whiskey. It's nice to have around though, for a change of pace.
They sent me to the kolache place when I was there last week! Shenanigans! I went on the way to Dallas and on the way back! So good at the Czech stop. It’s like they’re talking to me directly... weird...
If you ever go to Jack Daniels distillery there is a historical restaurant there called miss Marry Bobo's and they put Jack in a lot of their food, the food is delicious candy apples with Jack is one that sticks out. If you do go you have to make at least 2 weeks reservation. They do sell cookbooks there but I am not sure if they have any online presence with that.
What Daniel is referring to are also known as Balish or Kolachky, very common in Slovakian / Hungarian / Polish immigrant communities like up here in Ohio. Always fruit. As far as I know the meat-stuffing Kolaches are sort of a Texas adaptation by the immigrants there, but I bow to the gentleman from Slovakia as regards them being known as Klobásnik across the pond.
Whiskey bbq sauce 1/2 onion minced 4 cloves garlic minced 3/4 cup knob creek smoked maple 1/2 teaspoon ground black pepper 1/2 table spoon salt 2 cups ketchup 1/4 cup tomato paste 1/3 cup apple cider vinegar 2 tablespoons liquid smoke flavoring 1/4 cup Worcestershire sauce 1/2 cup packed brown sugar 1/3 teaspoon Scorpion Deathstalker Hot Sauce Simmer the onion garlic and whiskey for 10 mins or until onions are translucent Add rest of ingredients bring to a boil then lower heat simmer for 20mins.
Bourbon apple Chipotle BBQ pork chops.. Apple sauce .25 cup 3oz bourbon, what's you drinking is best. Dry chipotle peppers ground. 1 teaspoon or less if desired. Salt Brown sugar 2tsp Cinnamon stick.. heat apple sauce and all the ingredients on stove in saucepan over medium low heat until boiling let cool.. cook porkchop in grill until done and mop thoroughly with sauce throughout cooking after first initial seer the outside.. low to medium heat is best
Australians have been eating these for 100 years. There called sausage rolls. Even better when you put them in a buttered bread roll with tomoto sauce (ketchup)
Crown Royal French Toast; use your favorite French Toast recipe but add 0.25oz of Crown Royal(private reserve, if you have it) per egg to the egg dip. This should also roughly work out to 0.25oz per slice of bread,ig youre using thick slices. Keep in mind that its not really necessary to cook all the alcohol off, provided the egg is cooked to a fluffy texture and you can classify the meal as brunch.(I advise using half heavy cream, half milk [or half-n-half] for the egg dip, to offset the solvent nature of the whiskey.) Also, baking is a great way to cook French Toast.
I could be wrong, but isn't that spot on the end of the barrel on the Red Spot carton supposed to represent the dot that Mitchell & Son put on the ends of the barrels for identification? If you look at their history, the names of the whiskeys came from their practice of marking the barrels with different colored spots to identify the ages of the barrels. I think that little icon is supposed to be a barrel with a spot on the end.
I like to sit and drink while watching your videos only trouble is you upload daily so my liver and wallet are taking a beating, when's dry week again... keep up the good work you guys best youtubers around
Well what my family will do is when we do a chinese pork born soup and make a rice noodle soup with dried shitake mushrooms and some other things, well pour a splash of whisky and brandy into the bowl before we eat. So next time you go for even Vietnamese pho, bring your flask with you and a add a splash of anything you like with you. Give that a shot!
Been a part of the tribe for almost 6 months now, it's not a recipe but for a twist on a beer and bourbon I would take a Gose style beer (salty and sour) and add a smoky islay (I used Laphroaig 10) I call it the beach bonfire. Enjoy responsibly.
Props for the Czech Stop name drop! I was born and raised in Waco (now live in Austin) and grew up going to West nearly every weekend. Oh, and Daniel is right! 😉
My mom and my friends wife are both wine drinkers and ive been offering them whisky for some time. Both green spot and writers tears habe a somewhat sweet wine nose so I tried that and both of them loved it and could drink it neat.
I'm of Polish heritage, kolaczki (Poles say kolach-key, at least here in the Chicago area) definitely only cheese, fruit, and some have almonds or poppy seed fillings too
There is an excellent smoked turkey recipe ive done before with Wild Turkey(obviously), apple cider(apple juice works too), a little bit of orange juice, clove, nutmeg and garlic. Rub it with olive oil, kosher salt and fresh cracked pepper. smoke that sucker for about 5 hours at 250, or until internal temps hit 165 iirc, let it rest and carve up for thanksgiving. You'll never have to eat your mother in laws dry, boring turkey for holidays again.
Recipe 2 BBQ sauce for pulled pork or brisket: 4 Tbsp Tomato Paste 2 Tbsp Dark Molasses 2 Tbsp Brown Sugar 2 Tbsp Apple Cider vinegar 2 Tbsp Worcestershire Sauce 2 Tbsp Ketchup 2 Tbsp Honey 2 Teaspoons mustard 2 Teaspoons Garlic Powder 2 Teaspoons Onion Powder 1 Teaspoon Hot Sauce 1 shot of Apple Pie Moonshine 1 splash or Monkey Shoulder (add more for pallet) 1 splash of McClellands (highland or islay I used both and I liked how it came out)
Daniel was (almost) right! Personally, I'd say a classis kolac is raising dough with plum jam and crumbling. But the word kolac simply translates as pie, so any fruit will do. Not sure about the cheese part, that Siri recommended, though (cream cheese yes, blue cheese not really). Overall, the rules to kolac are simple - it must be round (kolac comes from the word kolo - wheel), it must be sweet (sorry Rex) and last but not least, here in Moravia, it contains rum (‘cause how can you do anything without alcohol??). What Daniel did not get right, is the origin of klobasnik. Just like a couple people already mentioned, it comes from the Moravian-Silesian Region (that’s where I’m from). However, these days we use ground meat instead of the sausage (klobasa). Finally, what you both got wrong (in my opinion), we have never been Czechoslovaks. Even though we were one country, I don’t know anybody, who would call themselves a Czechoslovak. We have been always close (except for all the cze-svk hockey games, of course!), but we call ourselves Czech and Slovaks, whether we were born before or after 1993. Also, since we are on the topic, there is a distillery in Vizovice, and they also make a whisky they call Gold Cock. Ever had that? ‘Cause I would love to hear Rex’s comments on that!
Whiskey Sauce for Steak: 1/2 cup Beef/Chicken Stock (low sodium) 1 dram of whiskey (aka, Whiskey to taste) 2 tablespoons dijon mustard 1 tablespoon brown sugar 1 shallot couple dashes Worcherstershire sauce however you spell it fresh thyme salt to taste pepper to taste 1 extra tablespoon Whiskey to finish (optional) Combine everything into a small saucepan, simmer till reduced to about half - adjust salt and pepper, finish off with an extra tablespoon of whiskey at the end and just let it cook off a little bit, serve with a good steak. Play around with what Whiskeys you use for different flavour profiles - Not a fan over the oily, peaty ones too much but the rest are good so far. Also optional: Add 50mls of cream after simmering for a few minutes if you want a creamier version, add more peppercorn - Note that this one may round off some of your flavours, and needs that extra tablespoon of whiskey at the end (imo)
I basted my prime rib with Makers 66 ten minutes later my oven exploded the oven door open thank god it wasn't locked down, but did make a a hell of a racket and a bit of an impressive fire ball.
I was a big lover of the "sausage kolache" when I lived in Texas (more so than the fruit topped pastries), and have a waistline that proves it. However, I'm sorry Rex, but Daniel is correct in saying that it is the fruit pastries which are what is referred to when talking about Kolaches (Koláče)... at least outside of east Texas.
Buffalo Trace wet aged Ribeyes are the best thing ever. Add 4 oz. Of bourbon to a gallon zip lock bag. Toss in the steaks for 2 days. Salt and pepper and throw on the fire. Reverse sear for the best flavor.
I'm sure this has been asked before, what do you mean when you say "grain whiskey)? Barley, wheat, corn when it's no longer on the cob, are all considered grains. Is grain whiskey another way of saying unmalted?
I’ve had this RUclips name for two weeks, what is this a test? Ha! Alrighty then - Building on Daniel’s comments; Irish whiskey is double and triple distilled. There is single grain, single malt, blends and of course Single Pot Still. But unlike Bourbon or Scotch, Irish can be aged (3 years) in any wood! New wood, old bourbon, wine casks from Japan, you name it. That’s some serious profile options. It being March, how about more new Irish offerings?
I got a pour of Port Charlotte 10 at a bar and accidentally spilt a bit on my hand so I took the opportunity to use the hand rubbing hack so as to make the best of a bad situation.
1 question and 1 comment: I wonder if the Waterford Distillery will start some sort of craft revolution that may start to change the complexion of Irish Whiskey? And you boys best be sharing some these amazing recipes below, perhaps during dry week which is coming up in time for April Fools Day.
Any time I'm baking anything with fruit in it I'll soak the fruit in a couple of capfuls of whiskey overnight (if possible). Little pops of whiskey flavour throughout. :D
With all this history of Ireland being we-open about, I trust that you fine upstanding gentleman will be reviewing a Midleton Dair Ghaelach Grinsell’s Wood or Bluebell Forest. If not, perhaps I can try and get you gentlemen a taste.
A nice steak 1ounce per steak Laphroaig quarter cask (or other smokey Islay Scotch) (quarter cask is cheaper near me) Salt Pepper If grilling, let Laphroaig and steak marinade for just a little while (might get too strong and overcome the steak flavor if you let it sit too long). Then (or first if pan searing), salt and pepper to taste. Heat pan or grill on high, and sear steak (add 1 ounce Scotch to pan if pan frying) (big flame). Turn down heat and cook to taste. Enjoy! This makes a steak taste like it was first lightly smoked before being cooked.
"Koláč" ( plural "koláče", pronounced [ ko - la: - tsche ], not the way you guys do) is a round, relatively thin flour cake with various fillings - poppy seeds, plum marmalade ("povidla") and curd are the most traditional, but fruit and cheese are sometimes used too. The defining characteristic is that they must be round, because the etymology is from the word "kolo", which means "wheel".
As a guy from Slovakia. Cause you know, Czechoslovakia doesn´t exist since 1993, just saying. Koláče are amazing. And Klobásnik was not invented in the US. The origin is the Moravian-Silesian Region. But it was funny to watch 2 guys argue about koláče. :-D
Sending love from Slovakia
Zdravím z České republiky :D.
@@davidstefek6198 zdravím kolega.✌️
Daniel is the king of unbelievably obscure facts
DavidJenk253 he’s probably great at Trivial Pursuit
byrdman360 he’s probably even better at putting his children to sleep... Or his friends
I'm very happy that they did something about Irish whiskey history, it's one of those weird historical quirks that is often glossed over since Scotch and Bourbon are so widely available. PLUS not only is St. Patricks Day this weekend, but this is the first one where I personally will have a wide variety of my favorite types of Irish whiskey... been eyeballing a Red Spot bottle AND I have a Red Breast 12 cask strength heading my way too. Thanks to Daniel and Rex I have discovered that my Irish heritage calls to me via Irish whiskey, Red Breast 12 is my ideal dram right now and it's thanks to these two gentlemen that I have personally discovered my love for the Irish whiskies. :3
Irish Whiskey Thanksgiving Turkey
3 cups Irish Whiskey (your favorite)
1 cup dark brown sugar
1 cup kosher salt
3 Tsp peppercorn
5 bay leaves
2 Tsp rosemary
2 clove garlic
peel of 3 lg. oranges
peel of 2 lg. red apples
peel of 2 lg. green apples
8 cups of water
heat in large stock pot until sugar and salt dissolve and then cool to room temp.
place turkey into pot making sure it is covered by brine.(add more water or whiskey if needed)
place in refrigerator for 48 hrs.
remove turkey and rinse with cold water and roast as directed in oven
I mix whiskey with maple syrup to bast turkey while cooking.
Czech Stop for the Win! Grew up with real kolaches and Daniel is right.
I seriously need to try one of these Kolache things someday soon now...
Greens Sausage House in Zabcikville (east of Temple on Hwy 53) is so much better than the stuff on I-35 in West... Worth the drive if you are ever passing through the area.
My favorite whiskey recipe:
Take your favorite Islay, a glencairn or other suitable drinking glass, pour about an ounce or two into the glass, let it sit for about 5-10 seconds before nosing. Once you've nosed about an additional 10-15 seconds, your whiskey should be ready to consume but if you admire it for an additional 13 seconds, I find the flavor really pops. Super easy to make at home and usually doesn't leave a big mess to clean up, win-win!
Brian Freund 🙄
It would be fun to see Green, Yellow and Red spot line up vs. Green, Green Montelena, and Green Leoville Barton to discuss the evolution of time and finishes.
Ginger root, Lemon Peel and a strong shot of whiskey. In fact you can leave the ginger root and the lemon peel out and you are well on ur way (Lord John Malbury on a VERY good tv series)
Long Live Lord John Marbury and his Lagavulin 16
Daniel your kolache knowledge would make my great aunt proud! Had way too many kolaches growing up at polka filled potlucks at the Bohemian Hall. Rex on the other hand is the pastry heretic. The cheese bit mostly refers to cream cheese!
Islay gravy....cook either bacon or sausage. Leave the grease when finished. Pour 1.5 oz of your preferred islay. Burn off the alcohol. Put some flour in the pan to create a rue. Stir constantly. Then pour in enough milk to not boil over. Add salt and pepper to your liking. Bring to boil then down to simmer. Simmer to desired consistancy. Pour over biscuits. I like to use laphroaig 10yr personally. Enjoy Daniel.
Oh man, You just made my day. That sounds great.
Just wanted to say Hi from Laredo,TX ! Met you guys on the North Door, was greeted by Daniel saying, “Try this...” and hands me his Glencairn with his mix of 2 very nice whiskys. You guys are amazing!!! Loved the show together with Modern Rogue and the rest of the special guests. Keep doing what you guys love.
Gents (loosely applied)! Thanks for addressing my question on today's episode. Glad to hear I'm on the right track when it comes to picking up the nuances of aroma. Will check out the hacks video!
6 arrests no conviction
I am Czech human being from Czech republic and I can confirm that sausage in bread is truly not a koláč. Koláč is a sweet pastry traditionally filled with fruit jam, cream cheese, poppy seed or nuts. Also Czechoslovakia is not country. We split in 1993.
I grew up on kolaches, and yep, they are made with fruit or cheese (although the poppy seed-filled kolaches are pretty amazing too). Oh, and every Czech cook bakes their own kolache variant which they SWEAR is the best on this side of heaven!😁
Islay Risotto recipe:
300 grams of barley grain.
1 onion.
1 litre of chicken or vegetable stock.
Smoked sausages.
Peated Scotch whisky (I recommend Ardbeg 10 or Talisker).
Butter.
Bring one litre of chicken or vegetable stock to a low simmer.
Finely chop the onion, and then sweat it in a pot with a little bit of flavourless cooking oil.
Chop up the sausages into pieces that'd fit in a nice mouthful on a spoon or a fork.
Add the sausages to the onions, get a nice sear on them.
Add the barley, and half a tablespoon of butter.
Stir and mix it vigorously, let the barley get coated in the butter and the juice from the sausages and the onions.
Pour in about 125ml/half a cup of your peated whisky, and keep stirring generously.
When the barley has absorbed most of the whisky, add a ladle or two of your stock, keep stirring.
Repeat the last step until all the stock has been absorbed and the barley grains are soft.
Finish with half a tablespoon of butter.
Serve, enjoy.
Love this idea. Cheers!
Kiro Haas thx for the info
This sounds incredible. I need to try it! Thanks!
Food and whisky recipe! My wife has made Gravlax a few times with various whiskies and it's always great. The last time we used some Highland Park 12 and the slight smokiness really came through. Fantastic stuff. Recipe:
1 sides of salmon, skin on.
3 tablespoons white sugar.
1 tablespoon salt.
1 oz. fresh dill.
Zest of lime
2 oz whisky
- Rinse and dry the salmon with a paper towel
- Cut salmon in half
- Put the salmon on plastic wrap, skin down
- Shake sugar, salt, lime and dill all over salmon. Cover in whisky
- Put one fillet on top of the other
- Wrap as tightly as you can with the plastic wrap with no air space
- Put in the fridge. Put a weight on top
- Leave in the fridge for two to three days, turning twice a day. The salmon will cure and soak in all the flavour
- Take it out the fridge, scape off the dill and lime debris and slice as thin as you can
If I passed that in a liqour store I would have assumed someone left a Rosé wine bottle in the whiskey section.
Not sure how I missed this video when it came out 10 months ago. Here's a recipe I often use as a marinade for steak or shrimp.
1/2 cup whiskey. (my usual is Canadian Club)
3 tablespoons soy sauce
2 tablespoons brown sugar
4 garlic cloves chopped as fine as you can get them.
Mix it all together in a bowl and add a splash of water to help the sugar dissolve.
Marinate your steak or shrimp at least 2 hours and then cook as you normally would.
For shrimp, I put them on skewers and put on the grill.
I flambe'd salmon with bruichladdich classic laddie. I tried with jameson 1st it was ok. classic laddie took it to a whole new level!
ingredients:
3 tbsp butter
2 lb salmon filet, skin on, de-boned
1 tsp sea salt
1 tsp pepper1
1/4cup diced garlic
1/2 cup whiskey
1 cup heavy cream
1/4 cup parsley, to garnish
instructions
In a large nonstick pan, heat butter on medium high.
When butter is melted and foamy, add salmon, face down, to pan.
Add garlic to pan.
Cook salmon for 3-4 minutes, until slightly browned and crispy on top, when garlic is fragrant and softened, browned slightly.
Carefully flip salmon to skin-side down.
Pour in whiskey and carefully light with a long match.
When whiskey flame has died off, turn heat off and push salmon and garlic to one side of pan.
Add cream and whisk vigorously to incorporate with whiskey.
Turn heat back to medium high and continue cooking salmon until opaque, ladling sauce over salmon as it finishes.
Remove salmon from pan when cooked to your preference.
Set salmon on serving platter or dishes, and turn heat on sauce up to high to reduce for 1-2 minutes.
Remove sauce from heat and let set for about a minute - it will thicken slightly when not over heat.
Pour sauce over salmon and serve immediately.
the reason I turn the heat off is so that your cream and whiskey dont seperate.
I forgot where I got this recipe from... credit to them... BUT YOU WONT REGRET THIS! AMAZING!
Speaking from what I know of my Hungarian ancestry, the Kolache (I believe spelled Kollacs in Hungarian) is a generic term for any type off twisted, or rolled up, bread. From what research I did a while ago, after learning how to make the walnut/poppy seed variety from my father, I found out that it originated with the Huns. Apparently it was a specific type of twisted bread offering to be buried (or cremated?) with the dead to sustain them on their journey into the afterlife. That's it, no fancy cookies involved. Later, it turned into a kind of early working class food that involved rolling up toppings (not directly kneaded into the dough) into bread. If I remember correctly, aristocrats then wanted their servants to prepare a fancy versions of it where it took on the more cookie-like appearance that we see for sale in a variety of Eastern European bakeries. It likely started out with nuts, honey and/or (poppy) seeds. Jam wasn't invented until sugar cane came back to Europe from the Americans so the cookie version is a much later incarnation. Who knows when meats were added.
The classic Jack Daniel caramelized onions. No burgers go without them
- Onions
-unhealthy amount of butter
Cook then add
unhealty amount of brown sugar / Maple syrup
when stuff is about to stick, soak it in jack daniels and let reduce. Transfer bowl before it sticks.
Bonus: you can lick the pan and skip the dishes for dessert
I have several recipes I love using whiskey with but here's a favorite:
Ingredients
1 lb bacon (I prefer thick cut)
1 cup light brown sugar
2 ounces Bourbon
1/4 cup pure maple syrup
Instructions
Preheat oven to 400F.
Line a rimmed baking sheet with aluminum foil.
Place a wire cooling rack on top.
Spray the rack with cooking spray.
In a medium sauce pan over medium heat add the brown sugar, bourbon and maple syrup.
Cook, stirring often until the mixture is reduced and because a thick syrup/glaze. ~about 15-30 minutes. Watch the heat so it doesn’t burn.
Place the pieces of bacon on top of the rack trying not to overlap.
Spoon or brush the syrup on top of the bacon.
Place in oven and cook for 13 minutes.
Remove from the oven and flip the bacon.
Spoon or brush the mixture on top of the bacon.
Return to the oven and cook for 13 minutes.
If the bacon is not crispy enough (remember it’ll crisp up as it cools), flip the bacon over, spoon any remaining spice mixture and bake for a few more minutes. OR you can broil for 1 minute each side but watch as this will burn.
Remove from the oven, allow to cool 1 minute on the rack and then using cooking tongs, and remove the bacon from the rack and plate.
Enjoy the candied bacon!
Recipe 1 Whiskey recipe for steak marinade combine one shot of Jack Daniels tablespoon of Worcestershire sauce, tablespoon of brown sugar, teaspoon of garlic powder and onion powder, half a teaspoon of chili flake. And a dash of Chipotle style hot sauce. Let marinade for minimum of 30 minutes (2 hours is usually what I do)
Hey Daniel...having just visited middleton distillery in Ireland the end bung is so they can palletise four barrels and move them easily with fork lifts
I just heard on the radio there are Scottish distilleries who are renewing the B. Y. O container policy, this to be more green and environmentally friendly. I think this is awesome!
Slovakian here, sideing with Daniel of course ;)
Green and Yellow spots available in South Africa but still waiting for the Red to appear on the shelves! Cheers from the southern hemisphere 😊🥃!!
THE WHISKY COUCH just saw the red on the shelves here in Canada!
I believe the Loco Liquor shops now have it! Also from Sunny SA! Jozi? Also, I think we need to get the guys a bottle of Bains and a bottle of the 10 Y/O Tree Ships, you know, for science...
@@davidvandenberg1758 Daniel reviewed Bains in the 2017 advent calender, day 3 or 4. I think sending a 3ships 10 is a very good idea...
OK, here's one of my favorite, and easy recipes with whisky.
Chop a fresh chili (or 2, or 3, depending on how hot you want it), 2 cloves of garlic, in slices, not too small, finely chop 4 stalks of fresh basil, keep the leaves for later.
Set up a pot of water and bring to a boil to cook 4 cups (250-300g) of Penne Rigate Pasta.
While the pasta cooks, heat up some olive oil in a pan and add the chopped chili, garlic and the basil stems all at once and cook fry until the garlic slices are slightly golden, you may also add a bit of grated lemon zest in this step if you like.
Now add about 1 to 1 and a half ounce of bourbon to the pan and light it up. Careful, you will get a huge flame. When it stops burning, add a cube of brown sugar and 1.5 cups (400g) of good quality canned tomatoes.
When it starts boiling again, take off the heat and add the basil leaves from the beginning. Crush some fennel seeds in a pestle and mortar and add about a teaspoon to the sauce. Salt and pepper to taste.
Strain the cooked pasta and add to the pan. Turn up the heat again and give it a few swirls before putting it on plates. No parmesan! Just add a few dashed of fresh grated black pepper.
Enjoy your bourbon flavored, caramelized garlic Penne Arrabiata.
I spray whiskey on steaks when finishing them. I use it in my grav lox recipies a splash before you put on your cure and a splash after you wash off the cure and then let it dry out on a bed of fresh dill. I never make stock with out a shot at the end. You can also mix up whiskey and maple syrup then boil off the excess water and alcohol to reconstitute the syrup now with whiskey flavor. Brussels sprouts and bacon or asparagus and bacon... I will saute them and finish with maple syrup and whiskey (or port wine instead of the maple and whiskey) a splash of each will do ya.
I save empty bottles to smell, it helps me decide if and when I want to buy it again.
Me: "Oh look, a review of Red Spot 15"
Them: *spend first 8 minutes talking about meat pies*
July 28, 2020. I'm binge watching / listening to Irish Whiskey videos while on pain killers due to kidney stones. It's almost as much fun as drinking whiskey! 🥃 By the way... another reason for putting a bung hole on the head of a barrel is they can then stack the barrels vertically on a palate in order to save room. Glen Scotia distillery does this due to limited space in their barrel room. They then stack palates of barrels on top of each other. This also enables them to move entire palates of barrels around with a forklift. The downside is.... if they get a leaking barrel and it is in the center of the palate it is more challenging to correct the problem.
My family is from Osturňa Slovakia... Koláče is a pastries. My favorite is the poppy seed. God bless Grandma Pav
I make a mustard/vinegar based bbq sauce ..
Half cup of whole grain mustard so mustard seeds and vinegar and mustard powder
2 oz of laphroaig 10
1/4 cup light brown sugar (dark brown is fine )
1/2 table spoon of honey salt and pepper other spices
Then simmer it down with doctor pepper (enough to make so thick )
Add favorite hot sauce 2 flavor and add laphroaig to taste with 2 0z of evoo for thicker
Of course enjoy your favorite whisk(e)y as it cook
I brine my holiday turkey (aprox. 12 lbs.) with 1/2 vinegar, 1/4 cup salt, 6 cups water, 6 cups chicken stock, 1lb of miso, and 1 cup laphroaig 10yr. Defrost for 4 days in a 5 gallon bucket with this brine. Best prep I've ever tried
My pork mop sauce,
2cups brown sugar
1 cup apple cider vinegar
1 cup wild turkey
2 tablespoons mustard powder
Salt and pepper to taste
Combine vinegar, sugar, and seasoning in a sauce pan over medium heat until sugar is dissolved stirring frequently then remove from the heat and add the whiskey top with a lid and baste on at the grill
Jameson poached pears for dessert
4 Bartlett Pears - peeled and cored but left whole.
3 Vanilla Pods
The zest of both an Orange and Lemon
2½ cups of sugar
1 clove, 1 Star Anise and 1 small stick of cinnamon
500ml of Jameson
1. To make the syrup, place all the ingredients in a saucepan over a low heat and stir until the sugar is dissolved.
2. When the sugar has dissolved completely, increase the heat to medium-high and boil for 30 minutes.
3. Let the syrup cool to 75°C. Add the pears and cook for 30 minutes over a low heat, until the syrup has reduced by half. Transfer the pears to a shallow heatproof dish and strain the syrup over them.
Serve with Vanilla bean ice cream.
I 'm with Daniel, I LOVE the fruit filled kolaches! My grandmother used to make THE BEST peach kolache! Now I need one.. dammit.
Red Spot...the legends are true.
This recipe is great for pork/chicken/fish. I made it with salmon and it was amazing
Cook about 4 strips of bacon in a pan on medium high heat. When it’s half finished add a diced Anaheim chili. Remove from pan and mince. In a sauce pan combine: halfcup whiskey, quarter cup brown sugar, the bacon and chilis, a couple cloves of minced garlic, and three tbsp. of apple cider vinegar and soy sauce and reduce until desired thickness and strain out the solids.
Rub the meat with a spice mix of 2 parts pepper and chili powder and 1 part salt, cinnamon, and allspice each. Cook the meat in the bacon grease, flip once you get a nice sear on the bottom, and baste the meat with the a spoon until finished.
Rest the meat. Use any left over grease to fry chopped green onions until crispy. Serve by topping with the onions, bacon, and chili’s and drizzling the sauce over it.
Here's a recipe from when I was younger. Take two very cheap steaks, place in deep pan pour in one 750ml of Jack Daniel's, place in refrigerator and leave there until all liquid is absorbed. Place on broiler rack and cook on high for 4 min per side. Caution do not driv3 after eating this steak😂
charles ashworth def trying it
im trying this now
Daniel is correct again! The Czech stop is the bomb!
We did an amazing flambeau pork chop with whisky. Currently experimenting with whisky pickles. Great video guys. I have the kolache argument regularly. A bakery in the Czech Republic educated me when I was on a buisness trip there. Cheers gents!!!
I like steal head trout with a little salt pepper first brown sugar on top drizzle makers mark over top till brown sugar is moist but not sliding off let set in fridge for 4 hours minimum no more than a day put in smoker 225 for 2 to 3 hour minimum can cook longer if you like more well done
Green spot, Blue spot, Yellow spot, Red spot, and Gold spot all from them. You guys should do an episode tasting them all back to back and pick your favorite or the top two in your opinions!
Whiskey related recipe- Smoked Chuck roast. Rub with Montreal steak seasoning. Inject with a shot or 2 of cheap bourbon(I use Evan Williams) Smoke it until IT is 200F. Pull apart like pulled pork Makes great sandwiches or tacos.
As far as whiskey recipes go, I tend to use it as a seasoning in things.
Frequently if I am pan searing something (like a steak or burger), I will use some whiskey with the butter in the pan. Also I have added it to things like stews, chili, or to marinades (one of my favorites I used to use was soy sauce and orange juice based, but I have been playing with the ratios and subbing in whiskey to one part or the other to replace the sweetness with less citrus or the saltiness with a brininess).
Johnny Walker Black, butter, powdered sugar, and vanilla extract. Experiment with portions. Mix it all together and it makes an awesome glaze. We put it on lemon bunt cakes.
Daniel Month has been amazing so far. I love the history discussion, mixed with whisk(e)y tasting, mixed with Rex's orneryness about it! Good show, gents!
I just tried my first bottle of Isaac Bowman finished in Port casks. Whiskey finished in wine casks is really cool. I'm not convinced it's better than just the regular whiskey. It's nice to have around though, for a change of pace.
Sliced tuna seared in peated whisky and lemon juice is immense!
They sent me to the kolache place when I was there last week! Shenanigans! I went on the way to Dallas and on the way back!
So good at the Czech stop. It’s like they’re talking to me directly... weird...
Bourbon bacon - Marinade your bacon in bourbon for 30 mins - 1 hr before cooking it 👌🏼 first thing I did when I turned 21.
Like wise you can take a cheap bourbon put it into a mason jar then add bacon grease to it. let it sit and infuse the bacon flavor into the bourbon.
If you ever go to Jack Daniels distillery there is a historical restaurant there called miss Marry Bobo's and they put Jack in a lot of their food, the food is delicious candy apples with Jack is one that sticks out. If you do go you have to make at least 2 weeks reservation. They do sell cookbooks there but I am not sure if they have any online presence with that.
What Daniel is referring to are also known as Balish or Kolachky, very common in Slovakian / Hungarian / Polish immigrant communities like up here in Ohio. Always fruit. As far as I know the meat-stuffing Kolaches are sort of a Texas adaptation by the immigrants there, but I bow to the gentleman from Slovakia as regards them being known as Klobásnik across the pond.
Whiskey bbq sauce
1/2 onion minced
4 cloves garlic minced
3/4 cup knob creek smoked maple
1/2 teaspoon ground black pepper
1/2 table spoon salt
2 cups ketchup
1/4 cup tomato paste
1/3 cup apple cider vinegar
2 tablespoons liquid smoke flavoring
1/4 cup Worcestershire sauce
1/2 cup packed brown sugar
1/3 teaspoon Scorpion Deathstalker Hot Sauce
Simmer the onion garlic and whiskey for 10 mins or until onions are translucent
Add rest of ingredients bring to a boil then lower heat simmer for 20mins.
Bourbon apple Chipotle BBQ pork chops..
Apple sauce .25 cup
3oz bourbon, what's you drinking is best.
Dry chipotle peppers ground. 1 teaspoon or less if desired.
Salt
Brown sugar 2tsp
Cinnamon stick.. heat apple sauce and all the ingredients on stove in saucepan over medium low heat until boiling let cool.. cook porkchop in grill until done and mop thoroughly with sauce throughout cooking after first initial seer the outside.. low to medium heat is best
Australians have been eating these for 100 years. There called sausage rolls. Even better when you put them in a buttered bread roll with tomoto sauce (ketchup)
Crown Royal French Toast; use your favorite French Toast recipe but add 0.25oz of Crown Royal(private reserve, if you have it) per egg to the egg dip. This should also roughly work out to 0.25oz per slice of bread,ig youre using thick slices. Keep in mind that its not really necessary to cook all the alcohol off, provided the egg is cooked to a fluffy texture and you can classify the meal as brunch.(I advise using half heavy cream, half milk [or half-n-half] for the egg dip, to offset the solvent nature of the whiskey.) Also, baking is a great way to cook French Toast.
6 slices/ 6 eggs = 1.5 oz
I could be wrong, but isn't that spot on the end of the barrel on the Red Spot carton supposed to represent the dot that Mitchell & Son put on the ends of the barrels for identification? If you look at their history, the names of the whiskeys came from their practice of marking the barrels with different colored spots to identify the ages of the barrels. I think that little icon is supposed to be a barrel with a spot on the end.
I like to sit and drink while watching your videos only trouble is you upload daily so my liver and wallet are taking a beating, when's dry week again... keep up the good work you guys best youtubers around
two people gave us the red spot... sounds like an STD.
Or chicken pox
Better than the Black Spot... we all know how that often turns out.... O_O
Well what my family will do is when we do a chinese pork born soup and make a rice noodle soup with dried shitake mushrooms and some other things, well pour a splash of whisky and brandy into the bowl before we eat. So next time you go for even Vietnamese pho, bring your flask with you and a add a splash of anything you like with you. Give that a shot!
Been a part of the tribe for almost 6 months now, it's not a recipe but for a twist on a beer and bourbon I would take a Gose style beer (salty and sour) and add a smoky islay (I used Laphroaig 10) I call it the beach bonfire. Enjoy responsibly.
The word you're looking for is "Klobásník" those are the sausage ones.
Props for the Czech Stop name drop! I was born and raised in Waco (now live in Austin) and grew up going to West nearly every weekend. Oh, and Daniel is right! 😉
I'm loving Daniel Month much much better than Rex month
Shoots and....miss. So close. BACK to the bench Rex.
Do you think they are going to make a Black Spot and go full Treasure Island with rum cask finish?
I now, really hope that happens.
Does That exist? A single pot still matured in a rum cask? Could be interesting.
I believe the “base” level Teeling is Single Pot rum cask. It’s definitely rum cask finished Irish at least.
I think this should be a whiskey quest... assuming they can source a barrel ... or the equivalent there of... and age it in a rum cask.
Mitchel kept the barrels upright that's why the bung was on the top
My mom and my friends wife are both wine drinkers and ive been offering them whisky for some time. Both green spot and writers tears habe a somewhat sweet wine nose so I tried that and both of them loved it and could drink it neat.
I did a steak marinade with HW Campfire, soy, sugar, and garlic. Fan-freaking-tastic
I'm of Polish heritage, kolaczki (Poles say kolach-key, at least here in the Chicago area) definitely only cheese, fruit, and some have almonds or poppy seed fillings too
Czech Stop!! A Texas tradition. I ALWAYS stop in West for a cream cheese cherry kolache!
There is an excellent smoked turkey recipe ive done before with Wild Turkey(obviously), apple cider(apple juice works too), a little bit of orange juice, clove, nutmeg and garlic. Rub it with olive oil, kosher salt and fresh cracked pepper. smoke that sucker for about 5 hours at 250, or until internal temps hit 165 iirc, let it rest and carve up for thanksgiving. You'll never have to eat your mother in laws dry, boring turkey for holidays again.
If you blend blue spot, yellow spot, green spot and red spot together what you get?...........BROWN SPOT! BUUUUJAAAAAAA!!! For Rex!😘
Interesting Daniel said his favorite Spot whiskey is still the Green Spot, which is the most affordable. I would like to know why.
Personal attachment to memory and history with it
Recipe 2 BBQ sauce for pulled pork or brisket:
4 Tbsp Tomato Paste
2 Tbsp Dark Molasses
2 Tbsp Brown Sugar
2 Tbsp Apple Cider vinegar
2 Tbsp Worcestershire Sauce
2 Tbsp Ketchup
2 Tbsp Honey
2 Teaspoons mustard
2 Teaspoons Garlic Powder
2 Teaspoons Onion Powder
1 Teaspoon Hot Sauce
1 shot of Apple Pie Moonshine
1 splash or Monkey Shoulder (add more for pallet)
1 splash of McClellands (highland or islay I used both and I liked how it came out)
The Spots are now officially on the list, thank you for the video.
Daniel was (almost) right! Personally, I'd say a classis kolac is raising dough with plum jam and crumbling. But the word kolac simply translates as pie, so any fruit will do. Not sure about the cheese part, that Siri recommended, though (cream cheese yes, blue cheese not really). Overall, the rules to kolac are simple - it must be round (kolac comes from the word kolo - wheel), it must be sweet (sorry Rex) and last but not least, here in Moravia, it contains rum (‘cause how can you do anything without alcohol??).
What Daniel did not get right, is the origin of klobasnik. Just like a couple people already mentioned, it comes from the Moravian-Silesian Region (that’s where I’m from). However, these days we use ground meat instead of the sausage (klobasa).
Finally, what you both got wrong (in my opinion), we have never been Czechoslovaks. Even though we were one country, I don’t know anybody, who would call themselves a Czechoslovak. We have been always close (except for all the cze-svk hockey games, of course!), but we call ourselves Czech and Slovaks, whether we were born before or after 1993.
Also, since we are on the topic, there is a distillery in Vizovice, and they also make a whisky they call Gold Cock. Ever had that? ‘Cause I would love to hear Rex’s comments on that!
Whiskey Sauce for Steak:
1/2 cup Beef/Chicken Stock (low sodium)
1 dram of whiskey (aka, Whiskey to taste)
2 tablespoons dijon mustard
1 tablespoon brown sugar
1 shallot
couple dashes Worcherstershire sauce however you spell it
fresh thyme
salt to taste
pepper to taste
1 extra tablespoon Whiskey to finish (optional)
Combine everything into a small saucepan, simmer till reduced to about half - adjust salt and pepper, finish off with an extra tablespoon of whiskey at the end and just let it cook off a little bit, serve with a good steak.
Play around with what Whiskeys you use for different flavour profiles - Not a fan over the oily, peaty ones too much but the rest are good so far.
Also optional: Add 50mls of cream after simmering for a few minutes if you want a creamier version, add more peppercorn - Note that this one may round off some of your flavours, and needs that extra tablespoon of whiskey at the end (imo)
I basted my prime rib with Makers 66 ten minutes later my oven exploded the oven door open thank god it wasn't locked down, but did make a a hell of a racket and a bit of an impressive fire ball.
I grow up in a check town it's a cream filled Danish. It has no meat. I've had them home made.
Thanks for this review, I've been wondering about this one!
I was a big lover of the "sausage kolache" when I lived in Texas (more so than the fruit topped pastries), and have a waistline that proves it. However, I'm sorry Rex, but Daniel is correct in saying that it is the fruit pastries which are what is referred to when talking about Kolaches (Koláče)... at least outside of east Texas.
Thank you all for opening up today, so my sister could bring me a bottle back to Kentucky!! Cheers!
Buffalo Trace wet aged Ribeyes are the best thing ever. Add 4 oz. Of bourbon to a gallon zip lock bag. Toss in the steaks for 2 days. Salt and pepper and throw on the fire. Reverse sear for the best flavor.
I'm sure this has been asked before, what do you mean when you say "grain whiskey)? Barley, wheat, corn when it's no longer on the cob, are all considered grains. Is grain whiskey another way of saying unmalted?
I’ve had this RUclips name for two weeks, what is this a test? Ha! Alrighty then - Building on Daniel’s comments; Irish whiskey is double and triple distilled. There is single grain, single malt, blends and of course Single Pot Still. But unlike Bourbon or Scotch, Irish can be aged (3 years) in any wood! New wood, old bourbon, wine casks from Japan, you name it. That’s some serious profile options.
It being March, how about more new Irish offerings?
I got a pour of Port Charlotte 10 at a bar and accidentally spilt a bit on my hand so I took the opportunity to use the hand rubbing hack so as to make the best of a bad situation.
1 question and 1 comment: I wonder if the Waterford Distillery will start some sort of craft revolution that may start to change the complexion of Irish Whiskey? And you boys best be sharing some these amazing recipes below, perhaps during dry week which is coming up in time for April Fools Day.
Any time I'm baking anything with fruit in it I'll soak the fruit in a couple of capfuls of whiskey overnight (if possible). Little pops of whiskey flavour throughout. :D
With all this history of Ireland being we-open about, I trust that you fine upstanding gentleman will be reviewing a Midleton Dair Ghaelach Grinsell’s Wood or Bluebell Forest. If not, perhaps I can try and get you gentlemen a taste.
Twenty seconds of actual tasting notes in a fifteen minute video, from the Mooch none the less. Hilarious!
A nice steak
1ounce per steak Laphroaig quarter cask (or other smokey Islay Scotch) (quarter cask is cheaper near me)
Salt
Pepper
If grilling, let Laphroaig and steak marinade for just a little while (might get too strong and overcome the steak flavor if you let it sit too long).
Then (or first if pan searing), salt and pepper to taste.
Heat pan or grill on high, and sear steak (add 1 ounce Scotch to pan if pan frying) (big flame).
Turn down heat and cook to taste. Enjoy!
This makes a steak taste like it was first lightly smoked before being cooked.
"Koláč" ( plural "koláče", pronounced [ ko - la: - tsche ], not the way you guys do) is a round, relatively thin flour cake with various fillings - poppy seeds, plum marmalade ("povidla") and curd are the most traditional, but fruit and cheese are sometimes used too. The defining characteristic is that they must be round, because the etymology is from the word "kolo", which means "wheel".
venison jerky, with ardbeg 10 as the base, is amazballs!!!!
Drinking some Green Spot right now. Delicious.
Daniel rocked it... Married to Czech for 22yrs..... no sausage/meat Just fruit and cheese....wife makes a killer Kolace!
Sorry Rex!
Can you review Starward Whiskey from Melbourne Australia?