Dry_bean mycuppa wrote: Can honestly say it was not really that nice and maybe I can use it to remove coffee stains from the cooling tray. Chivas is a pretty nice blend, if it's not to your taste you could always forward it to me. 😉
FreshCoffee2 Yup a "fresh" Chivas is a nice drop. Don't know about whiskey that has been left in a bottle for an indeterminate time because I've never dont that. Its there, so I drink it. I am in the happy position now to be able to organise a side by side tasting of four different whiskeys. This will be for Personal (rather than professional) Development ;D and I readily acknowledge that the tasting will prove absolutely.......nothing...! Because it will only bring to light that they all taste or have a character that is different to each other, and wont be able to prove one way or another that one is "better" than any other. Just that they're different. A lot like coffee actually, despite the absolutely crazy observations on different coffees and "brands" sometimes made by people that really shouldn't comment... So. An 8 yo Highland Earl blended scotch VS a 12 yo Dimple blended scotch VS a Glen Livet single malt "distillers reserve" of indeterminate age VS a 12 yo Glen Grant single malt. Its not the end result but the getting there that really counts !
mycuppa I suspect the unplanned aging of the Chivas did it no favor whatsoever......it's very "big" in every regard.....in fact too big with a bat to the back of the head type "big". FC.....my money is on the Glen Grant as being the most enjoyable........but perhaps it might depend upon the sequence you taste them......which ironically can occur with coffees !
Dry_bean Kevohere wrote: Just how far 'off topic' can this thread go? ??? Perhaps a shot of espresso, a slurp of Chivas and a knob of butter would be the go. :laugh:
Brett_H askthe coffeeguy wrote: I'm guessing after tryng four different whiskys very off topic indeed .. Kevohere wrote: Just how far 'off topic' can this thread go? ??? Given the topic I think this thread is vastly improved! Mod Elections must be coming up soon... 'Four more years! Four more years. Etc....!'
askthecoffeeguy ive been making bullet proof coffees at work recently my recipe is a s follows: double shot of espresso 120ml boiling water 1 tbs of organic extra virgin coconut oil 1 tbs unsalted butter chuck all ingredients into a blender and blend until a 'latte' like consistency is reached - after about 20 sec in the blender the coffee foams up nicely into the desired creamy texture and you can observe this change taking place and you can hear the blender blades spinning faster as they meet less resistance as well pour into a preheated cafe latte glass sweeten with honey or similar as desired although initially not a big fan and i have to say that this is not something that I would drink all of the time - I still find it quite palatable! P
Brett_H I reckon you could serve that for $7.50 a take-away and Heath freaks would lie up out your door! When I see what folks are paying for juice ..... :pan
askthecoffeeguy Brett H wrote: I reckon you could serve that for $7.50 a take-away and Heath freaks would lie up out your door! When I see what folks are paying for juice ..... :pan at my work we only charge $4 which seems ridiculously cheap given the amount of labour involved and the fact that it effectively takes you out of service to make the coffee... p
GaryatGala :angel: I,ll only go as far as Irish Coffee thanks, or Coffee Diablo, or Jamaican Coffee ( Tia Maria and Kahlua ala Irish Coffee). They bring back memories of ole fashioned fine dining of prawn cocktails, steak diane and err, crepe suzettes.
askthecoffeeguy GaryatGala wrote: :angel: I,ll only go as far as Irish Coffee thanks, or Coffee Diablo, or Jamaican Coffee ( Tia Maria and Kahlua ala Irish Coffee). They bring back memories of ole fashioned fine dining of prawn cocktails, steak diane and err, crepe suzettes. I worked at Mietta's in Melbourne for 12 months back in the day when many of these items could still be found on the menu !
Brett_H That is a classic menu guys.... add the Lobster Thermidor for the high-rollers and a nice Chianti to wash it all down and you've got posh nosh baby! I read this thread this morning as: "have you tired of butter coffee?"
askthecoffeeguy Brett H wrote: That is a classic menu guys.... add the Lobster Thermidor for the high-rollers and a nice Chianti to wash it all down and you've got posh nosh baby! I read this thread this morning as: "have you tired of butter coffee?" I spent 5 yrs at Marchett's Latin where the signature dish was whole roast pig on the spit!
