[Sca-cooks] pate

[Elaine Koogler]

And, of course, a shot for the cook as well...or would that be two!  You
can't tell me you would use those wonderful "whiskeys" for just cooking.
Incidentally, Bowmore is made by members of my real world Scottish clan,
Clan Morrison!

Kiri

Philip & Susan Troy wrote:

> Chris Stanifer wrote:
> >
> > --- "Decker, Terry D." <TerryD at Health.State.OK.US>
> > wrote:
> > > Malt whiskey - side car or sauce?
> >
> > > Bear
> >
> > I'm thinking infusion... actually in the mix.  Could
> > be wrong, though... they both sound pretty good.
> >
> > Balthazar of Blackmoor
>
> Probably cubing the raw meat and marinating in a shot of Islay malt,
> either Laphroaig or Bowmore, with some fresh sage, parsley, and perhaps
> some chervil for a few hours before chopping up, possibly with another
> small splash of the true, the blushful Hippocrene, in the mix before
> cooking, is what I would do.
>
> Unfortunately this is about as detailed a recipe as I can provide at
> present; it was just a combination of flavors that seemed, in my head,
> to work. I've done various things like it before, but have never written
> down a recipe. Perhaps next time I will.
>
> Adamantius
> --
> Phil & Susan Troy
>
> troy at asan.com
>
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