08 Jan 13
Originally posted by avalanchethecatNo what I got was much larger than 70 cl.
I just checked the local supermarket price - £12.30 for 70cl bottle. You be gettin' fleeced!
There is a famous shop in Dublin which specializes
in all sorts of spirits from around the world.
It's called Redmond's of Ranelagh.
Ranelagh is a suburb of south east Dublin. I am in the south west of Dublin.
I must go there and see if they have any of this Penderyn.
If anyone has it they will have it and I will tell you then if
I agree with your verdict.
09 Jan 13
Originally posted by avalanchethecatI'd like to offer something to help you, but in the Chan School we don't have a single thing😵
I came to this thread expecting whisky-talk, and I'm a bit disappointed. Although I did like the one about the donkey.
Anyway, I can't believe how good Penderyn is. It's Welsh, for goodness' sake!
09 Jan 13
Originally posted by hakimaDonkeys and lost rings all deep in that Ole Wine!
Our beloved ancient friend Diogenes reminds me of the tales of the Sufi sage, Mullah Nasruddin--perhaps they were brothers:
A neighbor who Nasruddin didn't like very much came over to his compound one day. The neighbor asked Nasruddin if he could borrow his donkey. Nasruddin not wanting to lend his donkey to the neighbor he didn't like told him, "I would l ...[text shortened]... ise.
- Don't be silly, man! How do you expect me to find anything in that darkness!
How good to see you still drunk my Wise Sister, above speech and silence there you are on your perfect way out; best to Brother, Rookie and to you😵
09 Jan 13
Originally posted by black beetle...intoxicated by Life!
Donkeys and lost rings all deep in that Ole Wine!
How good to see you still drunk my Wise Sister, above speech and silence there you are on your perfect way out; best to Brother, Rookie and to you😵
"Beloved Friend,
We're in this forgetting together.
My silence is yours.
Someone who fell in love with you
long before you were borne
now calls your name.
Don't you think I've heard that sound too?
Just saying "here I am" is not enough.
We must be very quiet.
Those who are truly generous
share their bewilderment."
(LaMotte)
Perfect. YES!!!
10 Jan 13
Originally posted by hakimaFine then;
...intoxicated by Life!
"Beloved Friend,
We're in this forgetting together.
My silence is yours.
Someone who fell in love with you
long before you were borne
now calls your name.
Don't you think I've heard that sound too?
Just saying "here I am" is not enough.
We must be very quiet.
Those who are truly generous
share their bewilderment."
(LaMotte)
Perfect. YES!!!
Me wanna dance😵
10 Jan 13
Originally posted by avalanchethecatavalachethecat and this bug are on the same path; when they are hungry they eat, when they are thirst they drink; time for a tasty stew, I will share it with you;
There will come a day, I swear it, when I will be able to offer a similarly thought-provoking reply to one of your posts, o beetle. Not today, alas.
Black Beastie’s Irish Stew
4 lamb neck fillets cut from 2 middle necks (keep them bones and make lamb stock)
700gr carrots
2 onions
450gr potatoes Maris Piper
450gr potatoes Charlotte
1,2lt of your hot lamb stock (now add in it a wee dram of The Teapot Dram Glengoyne Highland Single Malt Whisky)
Leaves from 6 springs of thyme
Chopped parsley to garnish
Cut the lamb fillets across the grain into chunks about 5cm thick; cut the carrots into bite-sized pieces, thickly slice the onion and cut both Maris Piper and Charlotte into 2,5cm chunks. Sip your Irish coffee with standard Bushmills, no cream no sugar just hot black and strong.
Put the puir lamb into a saucepan, pour the stock, bring to a boil over high heat, reduce to a simmer and cook uncovered for 31min. During simmering, with a large spoon skim off the scummy impurities as they rise to the surface. Your Irish is well over by this time, ask yer lass gently to bring ye a tippeny, a Hobgoblin will do.
Remove the animal, strain the stock through a fine sieve, return the animal and stock to the cleaned-out pan, bring to the boil. Reduce the heat, cover and simmer gently for 10min. Bye bye Hobgoblin. Add the onion, the carrots and them Maris Piper, cover and keep up simmering for 10min. Drink fresh water and kiss in good spirits that gatherin’ brows lass of yers, she loves you yeah etc;
Add the thyme and them Charlotte, cover and simmer for 18min or till the lamb is truly tender; Maris Piper will break down and thus will drive the sauce thick; them Charlotte will keep their gorgeous shape; remove from the heat and leave to stand covered for 14min. Ooooh oooh that smell, yer lass is now again in love with ye. Right now it’s yer chance to please her for 10min (make sure ye just poured at that clean glass unnoticed a wee dram of that ole Teapot Dram Glengoyne full amongst else of cinnamon, oak and brown sugahsugah sugaaah)
Her 10min@Heaven are over, hopefully yer lass is happy and hungry by now, so check the seasoning and sprinkle generously with chopped parsley. Enjoy Black Beastie’s Irish stew with yer wee Glengoyne dram, the amber during these last 14 minutes that stayed in the glass became really the water of life;
May You Always Be Happy
😵
10 Jan 13
Originally posted by hakimaThe wonder of it all. Great post. What's not to love!
...intoxicated by Life!
"Beloved Friend,
We're in this forgetting together.
My silence is yours.
Someone who fell in love with you
long before you were borne
now calls your name.
Don't you think I've heard that sound too?
Just saying "here I am" is not enough.
We must be very quiet.
Those who are truly generous
share their bewilderment."
(LaMotte)
Perfect. YES!!!
10 Jan 13
Originally posted by black beetleI have to admire your attention to detail.
avalachethecat and this bug are on the same path; when they are hungry they eat, when they are thirst they drink; time for a tasty stew, I will share it with you;
Black Beastie’s Irish Stew
4 lamb neck fillets cut from 2 middle necks (keep them bones and make lamb stock)
700gr carrots
2 onions
450gr potatoes Maris Piper
450gr potatoes Charlott ...[text shortened]... minutes that stayed in the glass became really the water of life;
May You Always Be Happy
😵
31 minutes. Not 29 or 32 LOL.
I have seen many people try to do an Irish stew
and each one does it differently.
I put beef in mine, not lamb.
The secret to cooking is preparation.
When you have all your ingredients ready and merged
the whole secret to an Irish beef stew is to cook it slow
on a low heat for about an hour and a half to two hours.
The smell of it will have you salivating as you smell the
potatoes and carrots and onions and beef and beef stock.
You could put in other ingredients as well. I sometimes put in some
pork kidneys too to enhance flavour.
The formula has changed over the centuries to suit different people's tastes.
10 Jan 13
Originally posted by johnnylongwoodyWe agree, I often play with beef for a stew too -but that Glengoyne is 58.8 and since I am asking for it I know it asks for lamb;
I have to admire your attention to detail.
31 minutes. Not 29 or 32 LOL.
I have seen many people try to do an Irish stew
and each one does it differently.
I put beef in mine, not lamb.
The secret to cooking is preparation.
When you have all your ingredients ready and merged
the whole secret to an Irish beef stew is to cook it s ...[text shortened]... hance flavour.
The formula has changed over the centuries to suit different people's tastes.
A normal lamb stock always do, however my personal stock tastes like gravy: I always use a few more lamb bones (I go for this stew after having butterflied a leg of lamb the other day) broken into small pieces, add some small mirepoix in the same pan, deglaze with a splash of Teapot Dram, then I add fresh water and about 10 icecubes of veal stock from my fridge to cover it plus large mirepoix and I keep up poaching for at least couple o’ hours, then I use my fine sieve (I keep the marrow) and the lamb stock of this drunkyard is ready; when slightly cool, it is time for that wee dram I pour in it, and when cool then off it goes to the saucepan with the animal. It’s so yummy ye have love in yer tummy😵
10 Jan 13
Originally posted by black beetleWell that sounds rather good, I might have a bash at that this weekend. Although how I'll keep the missus amused for 10 minutes I don't know. A treasure hunt, maybe...
avalachethecat and this bug are on the same path; when they are hungry they eat, when they are thirst they drink; time for a tasty stew, I will share it with you;
Black Beastie’s Irish Stew
4 lamb neck fillets cut from 2 middle necks (keep them bones and make lamb stock)
700gr carrots
2 onions
450gr potatoes Maris Piper
450gr potatoes Charlott ...[text shortened]... minutes that stayed in the glass became really the water of life;
May You Always Be Happy
😵