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Food Thread: Rye Whiskey Bottled In Bond...Or Bugs? Your Choice!

[Not pictured: Dildo's perfectly clear ice cubes!]

An Old Fashioned is a marvelous use of what may be the greatest example of American ingenuity...Rye Whiskey. Yes, I know, there are a few deluded souls who use Bourbon for their Old Fashioneds, but they should be pitied, not emulated.

I think Bourbon is a bit too sweet for this cocktail, which showcases the spiciness of Rye Whiskey. I use Old Overholt Bottled In Bond, which is a 100 proof Rye that is just perfect for cocktails. And at $21 or so around here, I can drink lots and lots of them! Please don't use expensive Ryes (or...really...any expensive spirit) for cocktails. That beautiful and pronounced spiciness, combined with the pop of the alcohol is what makes the cocktail. Elegant and subtle (and expensive) Ryes are great for sipping, but I think they are wasted in cocktails.

Over the last several months I have backed off the bitters, because what I really want is that Rye to shine, with the bitters and other flavors in the background. that's personal preference, but isn't that the idea? I want a cocktail that makes me smile...not someone else's idea of what it should taste like.

And let's face it, drinking the same thing forever will get boring. Why not mix it up a bit and challenge your taste buds!

The Current version...

• 4 ounces high-proof Rye (yup...that's a big drink)
  
• 1/2 ounce Maraschino Liquor
  
• 1/2 ounce brown sugar simple syrup
  
• 2 drops Angostura Bitters (drops...not dashes)
  
• 2 drops Orange Bitters

Stir for 30 seconds in lots of ice, then strain into a low-ball glass with a large ice cube (clear of course). Garnish with a Maraschino cherry and a twist of lemon or orange peel.

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The guy is a pompous champagne socialist who has discovered that he can remain in the news, long after his cooking star has faded, by becoming a humanitarian...whatever that is. Sure, I am being harsh and probably unfair, but I have heard him speak and he is definitely a leftist whose politics are obvious, judging by his foundation's focus.

Take a look at this article: José Andrés Documentary 'We Feed People' Will Air on Disney+. The photo of Andrés is maddening. Striding purposefully out of a helicopter, trays of food in his arms, with a serious man-bunned pilot behind him? Really? Maybe fewer photo opportunities with expensive and unnecessary helicopters...

Why the vitriol? Because I read about his current efforts in Gaza, and he carefully does not recognize the cause of the crisis there.

Following an extreme escalation of violence in early October, World Central Kitchen is partnering with a local organization in Gaza to provide aid to Palestinians, and anyone else in need. Our teams are also on the ground in Israel to support displaced families and in neighboring countries, should people fleeing need assistance.

Moral equivalence makes me want to puke.
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That Ina Garten corn pudding recipe that I mentioned last week was good. Not great, but certainly good enough to consider putting a corn pudding into the Thanksgiving Sides rotation. And I take sides far more seriously than I take that stupid turkey everyone seems to want. Rest assured however, there will be something that actually is delicious in addition to the turkey. Roast duck or roast pork rib roast are in the running.

But I digress! That corn pudding was tasty, but a bit monochromatic. It needs more corn, more cheese with a zing, and maybe even some spicing up.

Anyone have an idea? The basic recipe for corn pudding is easy; it's how one tarts it up that counts!

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I have made something similar to this (did I write about it here?). I like his technique of wrapping the tenderloin in pancetta, and I feel sort of stupid that I didn't think of it myself. But...there is one problem with Mustard Sage Pork Tenderloin Wrapped In Pancetta...the recipe calls for a finishing temperature of 145 degrees. Nope...that is way too hot for a lean and delicate meat like pork tenderloin, and it will be a bit dry. Cook it to 140 degrees, and trust the carryover to bring it to 145-150 degrees. In fact, when I try this dish this week, I will pull it at about 135 degrees. I think pork is perfect at 139 degrees, and that carryover will get it there very quickly (probably past it).
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I know that many people around here are not particularly enamored of raw fish served on sticky rice. And while it may be an acquired taste, it can be quite pleasing and delicious.

Unfortunately it is difficult to find good quality sushi without spending a stupid amount of money. Even in my little town with its huge number of restaurants, the sushi joints produce adequate food at best. Maybe not gas station sushi, but not much better.

Luckily it isn't difficult to make good tasting sushi if one has access to excellent quality fish. And I am lucky enough to have a superb fish store five minutes from Chez Dildo! Making good rice is a bit more trouble...it is surprisingly difficult, but I am getting better.

The real challenge is assembling the pieces. Cutting the fish isn't as easy as it seems, and molding the rice is an exercise in humility. However, the end result is tasty, if a bit ungainly and inelegant. And its fun, and a fraction of the cost of a meal at a Japanese restaurant

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Tyson Foods Announces Partnership with Protix for More Sustainable Protein Production

And you know exactly what the "sustainable protein" is!

Nope...Nope...Nope...

I will hunt and fish for animal protein before I am forced to eat their bugs.

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The oyster imperative remains in effect, especially now that we are in the summer months. Yup, I'm not afraid of oysters in the summer! (Except that my usual source was sold out, so I am an oysterless Dildo, and you know how bad that is!) And send pork rib roasts from the front end of the pig where all the good and fatty meat lives, carrots that don't taste like stalky chalk, garlic...lots of garlic! (but no basil! My basil is not doing well this year!), well-marbled NY strip steaks and elk backstrap to: cbd dot aoshq at gmail dot com.

And don't think that the rest of you are off the hook with maple syrup and French Toast: I'm still watching you! And I am watching you perverts who shake Manhattans and keeping a list for the Burning Times.

And yes, I used to demand fancy bourbon, but let's face it, $1,200 for a bottle of bourbon is just stupid, insulting, and a ghastly affront to most people's palates and wallets. I think the sweet spot is $40-$60 for excellent and interesting bottles, and bumping that to $100 gets you an incremental improvement in quality, but nothing mind-blowing. More than that and I think you are paying for hype and rarity, which may look good in your liquor cabinet, but doesn't translate to more quality in the bottle.