Fun Stuff > CHATTER
Bourbon,
Slick:
The ridges in a bundt cake make it pretty sweet for lighting on fire. Also on the 'on fire' note, fry some cheese, flambee it in brandy, douse it with lemon juice, and you've got saganaki. Pretty delicious.
I have put bourbon in pretty much every baked good I've ever made, save maybe croissant, which I've only made twice to date. It is kind of my thing. I think you could maybe get away with flambeeing croissant or danish after they're baked? That could be a disaster.
Bourbon and chocolate go well together, but from my experience with brownies, I've found the best results with partitioning the batter into two halves, adding bourbon to only one half the batter, then pouring one in the pan first with the other one over top of it second. Maybe for a cake you would want to try gently marbling the batters together?
Vendetagainst:
Today I had the impulse to taste mead, can anyone vouch for what that's like? Neil Gaiman says it tastes like piss in American Gods, but it's honey and alcohol! I cannot fathom that being terrible.
Inlander:
Many years ago my brother and I came up with an exciting new cocktail recipe. It's very easy. You take equal parts mead and tequila. You mix. You drink (in theory). We call it "the Celtic Conquistador", but it's also known as "the Bastard".
To date we have not been able to persuade anyone to try it. We are not foolish enough to do so ourselves. Like our fabled experimental facial hair, the "Bob Each Way", it appears destined to remain purely hypothetical.
celticgeek:
Buy some decent mead, you bastards. You're probably Sassenach as well.
Iechyd Da!
(By the way, I am drinking Laphroaig at the moment.)
Vendetagainst:
Celtic, can you name a few good but reasonably-priced mead brands for me?
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version