Discussion:
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RustyHinge
2013-12-18 14:24:08 UTC
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Allegedly malt whisky flavourd tea from Edinburgh Tea and Coffee Co

Tastes neither of tea nor whisky

Nice tin though, and it's just about to become vacant. (And the compost
heap augmented. Ed.)
--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.
Jane Gillett
2013-12-19 10:05:14 UTC
Permalink
Post by RustyHinge
Allegedly malt whisky flavourd tea from Edinburgh Tea and Coffee Co
Tastes neither of tea nor whisky
Nice tin though, and it's just about to become vacant. (And the compost
heap augmented. Ed.)
What a pity.

I can sympathise, though. Been getting more into unadulterated flavours
myself - back to a simple youth maybe! - rather than flavour combinations.

Mind you, it rather depends on the type of whisky - and the tea!

Leads me to ask what flavourings folk here were brought up with compared
with what they use now. I'll start with:
.Always sage and onion for chicken; still use.
.Mint sauce with lamb; He likes it but I don't.
.Tea generally with sugar; ditto instant coffee (never "real").
.Whisky (for men) had water; port or gin (women - special occasions) had
lemonade.
.Pepper was white only.

That's about it AFAICR.

Cheers
jane
--
Jane Gillett : ***@higherstert.co.uk : Totnes, Devon.
RustyHinge
2013-12-19 19:00:52 UTC
Permalink
Post by Jane Gillett
Post by RustyHinge
Allegedly malt whisky flavourd tea from Edinburgh Tea and Coffee Co
Tastes neither of tea nor whisky
Nice tin though, and it's just about to become vacant. (And the compost
heap augmented. Ed.)
What a pity.
I can sympathise, though. Been getting more into unadulterated flavours
myself - back to a simple youth maybe! - rather than flavour combinations.
Mind you, it rather depends on the type of whisky - and the tea!
Leads me to ask what flavourings folk here were brought up with compared
.Always sage and onion for chicken; still use.
Depends: I often (FSVO 'often') roast a chicken with a whole peeled
onion inside. Garlic often helps.
Post by Jane Gillett
.Mint sauce with lamb; He likes it but I don't.
I do too, I like redcurrant jelly as well.
Post by Jane Gillett
.Tea generally with sugar; ditto instant coffee (never "real").
UAB! Sugar *poisons* tea. You can do what you like to cooffee - 'orrible
stuff.
Post by Jane Gillett
.Whisky (for men) had water; port or gin (women - special occasions) had
lemonade.
Aaaarrrrgggggggghhhh!

Philistine!

With whisky? (malt, of course, preferably single-) - Laphroaig, Ardbeg,
Linkwood etc. Only put the same whisky in it as a mixer. Water: should
come from the same well as supplied water for the mash.

With port? - more port, anything else is sacrilege.

With gin? - tonic, Martini Dry, Italian, or just more gin.

Rulesh schtill apply.
Post by Jane Gillett
.Pepper was white only.
We tended to use black pepper.
Post by Jane Gillett
That's about it AFAICR.
Cereals - milk, Bemax and Chivers blackcurrant purée.

Beef: horserubbish^h^h^horseradish sauce.

Pork: apple sauce

Baking: vanilla, almond essence, rum and someshing elshe I can't remember...
--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.
Mike.. . . .
2013-12-19 19:06:30 UTC
Permalink
Following a post by RustyHinge
Post by RustyHinge
Post by Jane Gillett
.Whisky (for men) had water; port or gin (women - special occasions) had
lemonade.
Aaaarrrrgggggggghhhh!
Philistine!
With whisky? (
there's a semi-colon!
--
Mike... . . . .
RustyHinge
2013-12-20 00:51:32 UTC
Permalink
Post by Mike.. . . .
Following a post by RustyHinge
Post by RustyHinge
Post by Jane Gillett
.Whisky (for men) had water; port or gin (women - special occasions) had
lemonade.
Aaaarrrrgggggggghhhh!
Philistine!
With whisky? (
there's a semi-colon!
As a future father-in-law said to me: "There's enouth watter in it already!"
--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.
Jane Gillett
2013-12-20 07:41:58 UTC
Permalink
Post by RustyHinge
Post by Jane Gillett
Post by RustyHinge
Allegedly malt whisky flavourd tea from Edinburgh Tea and Coffee Co
Tastes neither of tea nor whisky
Nice tin though, and it's just about to become vacant. (And the compost
heap augmented. Ed.)
What a pity.
I can sympathise, though. Been getting more into unadulterated flavours
myself - back to a simple youth maybe! - rather than flavour combinations.
Mind you, it rather depends on the type of whisky - and the tea!
Leads me to ask what flavourings folk here were brought up with compared
.Always sage and onion for chicken; still use.
Depends: I often (FSVO 'often') roast a chicken with a whole peeled
onion inside. Garlic often helps.
Garlic, yes now. He's allergic (or at least reacts undesirably!) to most
onions so that's out.

<snip>
Post by RustyHinge
Post by Jane Gillett
.Whisky (for men) had water; port or gin (women - special occasions) had
lemonade.
Aaaarrrrgggggggghhhh!
Philistine!
With whisky? (malt, of course, preferably single-) - Laphroaig, Ardbeg,
Linkwood etc. Only put the same whisky in it as a mixer. Water: should
come from the same well as supplied water for the mash.
A little water seems to "open" the flavour, for want of any other
description.
Post by RustyHinge
With port? - more port, anything else is sacrilege.
Yes.
Post by RustyHinge
With gin? - tonic, Martini Dry, Italian, or just more gin.
Angostura bitters - when I can get it which is rare. OTherwise straight;
perhaps Navy strength straight from the freezer.
Post by RustyHinge
Beef: horserubbish^h^h^horseradish sauce.
Definitely not for me but each to his own.
Post by RustyHinge
Pork: apple sauce
Afterwards - with custard or cream. Fed in childhood though; didn't like it
then and not now.

<snip>
Jane
--
Jane Gillett : ***@higherstert.co.uk : Totnes, Devon.
RustyHinge
2013-12-20 15:36:53 UTC
Permalink
Post by Jane Gillett
Post by RustyHinge
With whisky? (malt, of course, preferably single-) - Laphroaig, Ardbeg,
Linkwood etc. Only put the same whisky in it as a mixer. Water: should
come from the same well as supplied water for the mash.
A little water seems to "open" the flavour, for want of any other
description.
Well, in cask-strength malts, a little water of the area does help - but
only a little.
Post by Jane Gillett
Post by RustyHinge
With gin? - tonic, Martini Dry, Italian, or just more gin.
Angostura bitters - when I can get it which is rare. OTherwise straight;
perhaps Navy strength straight from the freezer.
Ah - gin and Angostura - pink gin!
--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.
Jane Gillett
2013-12-21 09:50:36 UTC
Permalink
Post by Jane Gillett
Post by RustyHinge
Post by RustyHinge
Allegedly malt whisky flavourd tea from Edinburgh Tea and Coffee Co
Tastes neither of tea nor whisky
Nice tin though, and it's just about to become vacant. (And the compost
heap augmented. Ed.)
<snip>
Post by Jane Gillett
Post by RustyHinge
With gin? - tonic, Martini Dry, Italian, or just more gin.
Angostura bitters - when I can get it which is rare. OTherwise straight;
perhaps Navy strength straight from the freezer.
Meant Istra Bitters. What <is> my mind coming too. Never mind, I can blame
January's anasthetic - what do you mean "age"???
Post by Jane Gillett
Jane
--
Jane Gillett : ***@higherstert.co.uk : Totnes, Devon.
allegoricus
2014-01-05 17:28:07 UTC
Permalink
On Fri, 20 Dec 2013 07:41:58 +0000 (GMT), Jane Gillett
----------------8><
Post by Jane Gillett
Post by RustyHinge
With whisky? (malt, of course, preferably single-) - Laphroaig, Ardbeg,
Linkwood etc. Only put the same whisky in it as a mixer. Water: should
come from the same well as supplied water for the mash.
A little water seems to "open" the flavour, for want of any other
description.
I have about a quarter of the bottle of Octomore (a Bruichladdich
branch-out) given to to me as a retirement present by a colleague,
which is quite heavily peaty.

The character of this changes quite markedly in a range of dilutions
from straight on through to 1:1 with water, as different elements of
the flavour come to the fore.
--
Peter
s***@gowanhill.com
2013-12-24 23:02:37 UTC
Permalink
Post by RustyHinge
UAB! Sugar *poisons* tea.
A good cup of tea brings out the flavour of the sugar.

Owain
RustyHinge
2013-12-26 10:20:09 UTC
Permalink
Post by s***@gowanhill.com
Post by RustyHinge
UAB! Sugar *poisons* tea.
A good cup of tea brings out the flavour of the sugar.
Would someone be so kind as to pass me the cloff?
--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.
Phil Cook
2013-12-27 17:48:32 UTC
Permalink
Post by RustyHinge
Post by s***@gowanhill.com
Post by RustyHinge
UAB! Sugar *poisons* tea.
A good cup of tea brings out the flavour of the sugar.
Would someone be so kind as to pass me the cloff?
Do you want me to go to ye shedde for it?
--
Phil Cook
RustyHinge
2013-12-27 20:07:51 UTC
Permalink
Post by Phil Cook
Post by RustyHinge
Post by s***@gowanhill.com
Post by RustyHinge
UAB! Sugar *poisons* tea.
A good cup of tea brings out the flavour of the sugar.
Would someone be so kind as to pass me the cloff?
Do you want me to go to ye shedde for it?
Is it more exorbitant than one from here?
--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.
Mike.. . . .
2013-12-19 19:05:46 UTC
Permalink
Following a post by Jane Gillett
Post by Jane Gillett
.Mint sauce with lamb; He likes it but I don't.
or rosemary
--
Mike... . . . .
Phil Cook
2013-12-19 19:21:49 UTC
Permalink
Post by Mike.. . . .
Following a post by Jane Gillett
Post by Jane Gillett
.Mint sauce with lamb; He likes it but I don't.
or rosemary
+ garlic

Might try hay one of these days.
--
Phil Cook
Mike.. . . .
2013-12-19 19:25:15 UTC
Permalink
Following a post by Phil Cook
Post by Phil Cook
Post by Mike.. . . .
Post by Jane Gillett
.Mint sauce with lamb; He likes it but I don't.
or rosemary
+ garlic
Might try hay one of these days.
and of course its getting easier to get mutton now for more flavour.
--
Mike... . . . .
Ophelia
2013-12-19 19:30:45 UTC
Permalink
Post by Mike.. . . .
Following a post by Phil Cook
Post by Phil Cook
Post by Mike.. . . .
Post by Jane Gillett
.Mint sauce with lamb; He likes it but I don't.
or rosemary
+ garlic
Might try hay one of these days.
and of course its getting easier to get mutton now for more flavour.
So long as it's not dressed up as lamb!
--
http://www.helpforheroes.org.uk/shop/
Jane Gillett
2013-12-20 07:45:09 UTC
Permalink
Post by Mike.. . . .
Following a post by Phil Cook
Post by Phil Cook
Post by Mike.. . . .
Post by Jane Gillett
.Mint sauce with lamb; He likes it but I don't.
or rosemary
+ garlic
Might try hay one of these days.
and of course its getting easier to get mutton now for more flavour.
We get hoggett or "hogg". May be a local name. Young sheep in their second
year. Used to be sold as lamb but now generally not handled by most
butchers once the new year's lamb starts to come in. Good flavour.
Jane
--
Jane Gillett : ***@higherstert.co.uk : Totnes, Devon.
Mike.. . . .
2013-12-20 19:30:48 UTC
Permalink
Following a post by Jane Gillett
Post by Jane Gillett
We get hoggett or "hogg". May be a local name. Young sheep in their second
year.
we used to get "wethers" from the lake district.
--
Mike... . . . .
Jane Gillett
2013-12-21 09:56:32 UTC
Permalink
Post by Mike.. . . .
Following a post by Jane Gillett
Post by Jane Gillett
We get hoggett or "hogg". May be a local name. Young sheep in their second
year.
we used to get "wethers" from the lake district.
Here "wether" is a castrated male. Age is not specified by the term AFAIK
but as it is common to castrate male lambs scheduled for meat (they reach
sexual maturity before killing age and sometimes take inconvenient interest
in mums and sisters*) so, here at least, male lambs of killing age could be
referred to as wethers. Hoggs are those over 1 year old.
Jane
*Depends on time of year and breed.
--
Jane Gillett : ***@higherstert.co.uk : Totnes, Devon.
RustyHinge
2013-12-20 00:52:55 UTC
Permalink
Post by Phil Cook
Post by Mike.. . . .
Following a post by Jane Gillett
Post by Jane Gillett
.Mint sauce with lamb; He likes it but I don't.
or rosemary
+ garlic
Might try hay one of these days.
Dried grass?
--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.
Phil Cook
2013-12-20 15:50:16 UTC
Permalink
Post by RustyHinge
Post by Phil Cook
Post by Mike.. . . .
Following a post by Jane Gillett
Post by Jane Gillett
.Mint sauce with lamb; He likes it but I don't.
or rosemary
+ garlic
Might try hay one of these days.
Dried grass?
Yes, dried grass and herbs.
--
Phil Cook
RustyHinge
2013-12-20 00:52:21 UTC
Permalink
Post by Mike.. . . .
Following a post by Jane Gillett
Post by Jane Gillett
.Mint sauce with lamb; He likes it but I don't.
or rosemary
On lamb, not with lamb.
--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.
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