Patricia and I are going to Cabo San Lucas for a few days. I’ll have my laptop, but don’t know how much time I’ll have to use it. Be good in comments.
Patricia and I are going to Cabo San Lucas for a few days. I’ll have my laptop, but don’t know how much time I’ll have to use it. Be good in comments.
“Be good in comments.”
Oh, like that’s gonna happen.
Food. Fight!
1/2 lemon, juiced
A similar volume of extra virgin olive oil
Salt, spices, herbs
Whisk to emulsify.
4 fresh tomatoes, diced
1/4 sweet onion or similar volume of shallot, finely diced.
I’m up late. I meant to put the whisking before the spicing, although with an electric mixer it should not make much difference.
When it comes to whisking: Makers’ Mark, Hayden’s or Booker’s?
Although I’m partial to Irish whiskey, I have made this salad with balsamic vinegar instead of lemon juice, so something with a stronger taste, like Maker’s Mark or a Scotch, might be good.
I asked Perplexity for a second opinion, and I think it’s time to restock the liquor cabinet.
The best types of whiskey for making a vinaigrette depend on the flavor profile you want to achieve and the ingredients in your salad. Here are some recommendations:
### **1. Bourbon**
– **Wheated Bourbons**: Choose bourbons with strong vanilla and caramel flavors, such as Maker’s Mark. These pair well with tangy bases and provide a sweet, smooth finish[5].
– **Maple Bourbon**: Ideal for fall-inspired salads, roasted vegetables, or grain bowls. The sweetness of maple syrup complements the tartness of bourbon[4].
### **2. Lighter Whiskies**
– **Sweeter Malts**: Use lighter, floral malts for Mediterranean veggie salads or seafood dishes. These whiskies enhance delicate flavors without overpowering them[1].
– **Irish Whiskey**: Irish whiskey, such as Jameson, works well with salty or umami flavors like smoked fish or roasted vegetables due to its sweet notes of vanilla and caramel[8].
### **3. Avoid Peated Whiskies**
– Peated whiskies are too smoky and overpowering for vinaigrettes. Instead, opt for smoother options that complement the salad ingredients[1].
### **Key Tip**
Experiment with different whiskies based on your salad’s components, balancing sweetness, acidity, and complexity for the best results.
Citations:
[1] https://thewhiskyclub.com.au/journal/how-to-make-a-whisky-vinaigrette
[2] https://www.foodandwine.com/best-whiskies-for-old-fashioned-7484777
[3] https://www.culinaryconcerto.com/bourbon-vinaigrette/
[4] https://www.forkintheroad.co/maple-bourbon-vinaigrette/
[5] https://spicysouthernkitchen.com/bourbon-vinaigrette/
[6] https://www.cocktailcontessa.com/how-to-choose-the-best-whiskey-for-your-highball/
[7] https://www.thekitchn.com/malt-vinegar-salad-dressing-23194243
[8] https://www.jamesonwhiskey.com/it-it/our-world/what-goes-with-whiskey/
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Answer from Perplexity: pplx.ai/share
Yum!
You should get your hands on some John J. Bowman single barrel.
How about Johnny Walker Double Black. I’m too cheap to buy single malt scotch.
RIP Mechanical Systems Engineer Robby Gallagher.
And the absolutely canonical Doc Holliday.
“Remember to keep your facial expressions consistent with national stereotypes.”
https://x.com/NASA/status/1908201905760743446
I see that Judge Irving has denied Mann’s request for a stay on paying National Review’s court costs (about 0.5 M$). It will be interesting to see if Mann’s legal sugar daddy starts forking over some money, or if liens start being placed on Mann’s assets. Details from Melissa Howe on Steyn’s site.