Posts Tagged ‘Taste’

  • Used Book in Good Condition

Product Description
This latest volume in the hugely popular 1001 series supplies the connoisseurs’ scoop on the finest spirits from the Scottish highlands to the exotic new whiskies emanating from Japan and the evolving world of American micro-distilleries. The book also covers bourbons and ryes, making this the go-to volume for the serious whisky connoisseur as well as the passionate beginner. 

This essential guide represents the collective, subjective wisdom of an internat… More >>

1001 Whiskies You Must Taste Before You Die

Me and my friends play a game; each night somebody closes her eyes, and puts her finger on the map. She cooks food from whichever country she has picked. And today was my turn and I picked British Isles (well, my finger was touching only Scotland, but they accept all of them, so it can be Welsh, English or Irish as well as Scottish). Is there a british dish that tastes remotely good?? I don’t need recipes, just names. And it would be nice if you named desserts as well as main dishes. Thanks.


Several years back SMTV visited Richard Paterson in his Whyte & Mackay hideaway in Glasgow. In part 1 of this 2 part segment we start to get a glimpse inside…

When distilling a single malt whisky, some of the foreshots or feints may get into the ‘heart’, the part of the whisky that is actually used. I want to know what flavour characteristics these will give to the finished single malt.


Blas ar Gymru Egwyl Goginio ONLY £125.00: Cooking, chatting and eating at the luxury Vale Resort! Come along for a little bit of luxury, where you can cook and enjoy some of Wales’ most delicious dishes. Includes: i night luxury accommodation, Full Welsh breakfast, Taste of Wales cookalong, Coginio Welsh cooking DVD, Full use of Leisure facilities, free parking Call 01443 667 806/8 www.vale-hotel.com Coginio, sgwrsio a bwyta mewn llety moethus yn y Fro! Dewch atom i gael tipyn bach o foethusrwydd, lle y gallwch goginio a mwynhau rhai o brydau mwyaf blasus Cymru Mae eich egwyl yn cynnwys: Llety moethus am 1 noson, Brecwast Cymreig llawn, Amserlen egwyl Goginio Blas ar Gymru, DVD Coginio Cymreig, Defnydd llawn o’n cyfleusterau hamdden, Parcio di-dal. 01443 667 806/8 www.vale-hotel.com

MacDonald was in poor health. He asked his friend MacDougal if he would pour a bottle of scotch over his grave if he should die one of these days. MacDougal said, “Sure’n I’ll be glad, laddie, but would you mind if I passed it through my kidneys first?”
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When Big Peter McFlannel dies in Glasgow, his old widow wishes to tell all his friends at once, so she goes to the newspaper and says “I’d like tae place an obituary fur ma late husband” 
The man at the desk says “OK, how much money dae ye have?” 
The old woman replies “£5” to which the man says “You wont get many words for that but write something and we’ll see if it’s ok”. 
So the old woman writes something and hands it over the counter and the man reads “Peter McFlannel, fae Parkheid, deid”. 
The clerk feels guilty at the abruptness of the statement and encourages the old woman to write a few more things. The old woman ponders and then adds a few more words and hands the paper over the counter again. 
The clerk then reads, “Peter Reid, fae Parkheid deid. Ford Escort for sale.”

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SCOTTISH FRUITCAKE RECIPE.
You’ll need the following:
1 cup of water
1 cup of sugar
4 large brown eggs
2 cups of dried fruit
1 teaspoon of salt
1 cup of brown sugar
Lemon juice
1 cup of nuts
1 bottle of whiskey.

Sample the whiskey to check for quality. 
Take a large bowl. Check the whiskey again. To be sure it’s the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again. 
Make sure the whiskey is still okay. Cry another tup. Turn off the mixer. Beat two leggs and add to the bowl and chuck in the cup of dried fruit. Mix on the tuner. If the fired druit gets stuck in the beaterers, pry it loose with a drewscriver. 
Sample the whiskey to check for tonsisticity. Next, sift two cups of salt. Or something. Who cares? Check the whiskey. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find. 
Grease the oven. Turn the cake tin to 350 degrees. Don’t forget to beat off the turner. Throw the bowl out of the window. Check the whiskey again and go to bed. Who the hell likes fruitcake anyway??

Product Description
What does eating have to do with aesthetic taste? While most accounts of aesthetic history avoid the gustatory aspects of taste, this book rewrites standard history to uncover the constitutive and dramatic tension between appetite and aesthetics at the heart of British literary tradition. From Milton through the Romantics, the metaphor of taste serves to mediate aesthetic judgment and consumerism, gusto and snobbery, gastronomes and gluttons, vampires and vegetarian… More >>

Taste: A Literary History


This cooking video coincides with British Food Fortnight which is currently taking place. It is actually concentrating on the Welsh aspect of the celebrations, ie Welsh Food Fortnight! In this video, Maryann Wright, Simon Wrights wife, who cooks at Y Polyn with business partner Sue Manson, will cook Oaklands Organic Chicken Cassoulet with Trealy Farm Italian Fennel Sausage. Maryann was chef and partner at the awards winning Four Seasons restaurant in Nantgaredig. The Wales the True Taste Awards serve to dispel the myth that the only products to come out of Wales are lamb, leeks and Welsh rarebit. The wide selection of True Taste of Wales Award-winning food and drink products vary vastly from Kobe Steak Burgers, Wild Boar Bacon and Pickled Cockles to Apple & Cinnamon Curd, Orange & Honey Yoghurt Ice and Goats Milk Fudge, not to mention tipples like Raspberry & Boysenberry Smoothie, Single Variety Organic Apple Juice and Single Malt Welsh Whisky


British Food Fortnight is underway, and that means its time to celebrate Welsh Food Fortnight too! In this video, Michelin star winning chef Stephen Terry ( who has worked under top chefs Marco Pierre White and Michel Roux) shows you how to make bread-crumbed pork belly with black pudding. The pork is from NS James and seasoned with Anglesey Sea Salt from Halen Môn, both True Taste award winning producers. Now in its seventh year, the True Taste awards scheme is managed by The Welsh Assembly Government and recognises quality, innovation and excellence in the Welsh food and drink industry with more than 900 products and services judged each year. In this short step-by-step demonstration Stephen will show you just how easy it is to create a beautiful and delicious dish using only the very best Welsh produce. Stephen Terry is chef-proprietor of True Taste of Wales award winning pub-restaurant The Hardwick, in Abergavenny.

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