Question for the Saloon

[Black Harris #154]

From the Song "Away With Rum By Gum"

 

I do not eat fruit cake because it contains rum

 

One little bit turns a man to a bum

 

Can you imagine a sadder disgrace

 

Than a man in the gutter with crumbs on his face

 

 

BH

[Badger Mountain Charlie SASS #43172]

No wonder Utah Bob got sick, Mr. Harris.

Crumbs on his face indeed.

[Christopher Carson]

Thanks for all the advice about what I needed to use.

A BIG thank you to Squawty Bawdy for coming through for me.

I have made the Fruitcake. It's very good.

Now I have a bottle of bourbon I need to use.

 

You might make up two batches, one with "the bourbon" and the other with the Crown Royal... and see if you can taste any difference.

 

While those are bakin', enjoy a shot of each -- however you like it, ice, neat, whatever -- and see if you can decide which is "best" (for you) for drinkin'.

 

-Chris

[Jack Houston # 35508]

Next time you go to Badlands visit the Liquor store on 82, you don't have to buy a big bottle a pint will work.

[Mesquite Creek Mike]

My favorite Fruit Cake Recipe is below:

 

Fruitcake Recipe

 

You'll need the following: A cup of water, a cup of sugar, four large brown eggs, two cups of dried fruit, a teaspoon of salt, a cup of brown sugar, lemon juice, nuts, and a bottle of whiskey.

 

1.Sample the whiskey to check for quality.

2.Take a large bowl. Check the whiskey again. To be sure it's the highest quality, pour one level cup and drink. Repeat.

3.Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again.

4.Make sure the whiskey is still okay. Cry another tup.

5.Turn off the mixer.

6.Beat two leggs and add to the bowl and chuck in the cup of dried fruit.

7.Mix on the tuner.

8.If the fired druit gets stuck in the beaterers, pry it loose with a drewscriver.

9.Sample the whiskey to check for tonsisticity. Next, sift two cups of saltm or something. Who cares?

10.Check the whiskey.

11.Now sift the lemon juice and strain your nuts.

12.Add one table. Spoon. Of sugar or something. Whatever you can find.

13.Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner.

14.Throw the bowl out of the window.

15.Check the whiskey.

16.Check the oven and wishkey every 5 doneness for minutes.

 

 

Cheers MCM

[Apache Hawk 60642]

Try sippin a little "Bulliet Frontier Whiskey" and see what ya think.

 

 

It's a bourbon, goes down smooth, and has after tastes of niller and cinniom.

[Caliope Cupcake #13981]

Next time you go to Badlands visit the Liquor store on 82, you don't have to buy a big bottle a pint will work.

 

Merry Christmas JACK

 

gaaaawwleey--- I told her all that stuff on page one a week ago...and to just drink the big bottle

 

wonder how Complicated L got her name?

[Grumpy Old Man]

Always buy the big bottle, the small one don't last very long.

[Cowboy Rick, SASS #49739L]

Hold off on buying a bottle unless you want to have it on hand. Your Crown Royal will work just fine. There is such a wide range of taste in the bourbon whiskeys that using CR won't make a difference. You can even use the CR in your bourbon balls. Here are some variations: http://www.cooks.com/rec/search/0,1-0,bourbon_balls,FF.html

 

Using single malts, I once tried a mixed drink with McCallans, it was great. Tried the same drink with Bowmore, and it was horrid.

 

I don't think you can make a good mixed drink with an Islay. It' just fer drinkin'. Maybe one small cube or a splash of water. And a good cigar.

 

CR

[Rye Miles #13621]

A pard of mine just made some bourbon balls with Bulliet, they were good! At $22.00 a bottle it's not real cheap and good to just drink or mix. Plus it's got a great lookin bottle. I like Bulliet and Coke.

[Deja Vous]

My favorite Fruit Cake Recipe is below:

 

Fruitcake Recipe

 

You'll need the following: A cup of water, a cup of sugar, four large brown eggs, two cups of dried fruit, a teaspoon of salt, a cup of brown sugar, lemon juice, nuts, and a bottle of whiskey.

 

1.Sample the whiskey to check for quality.

2.Take a large bowl. Check the whiskey again. To be sure it's the highest quality, pour one level cup and drink. Repeat.

3.Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again.

4.Make sure the whiskey is still okay. Cry another tup.

5.Turn off the mixer.

6.Beat two leggs and add to the bowl and chuck in the cup of dried fruit.

7.Mix on the tuner.

8.If the fired druit gets stuck in the beaterers, pry it loose with a drewscriver.

9.Sample the whiskey to check for tonsisticity. Next, sift two cups of saltm or something. Who cares?

10.Check the whiskey.

11.Now sift the lemon juice and strain your nuts.

12.Add one table. Spoon. Of sugar or something. Whatever you can find.

13.Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner.

14.Throw the bowl out of the window.

15.Check the whiskey.

16.Check the oven and wishkey every 5 doneness for minutes.

 

 

Cheers MCM

 

 

I have been wondering if anyone else had a great recipe.. lol.... Thanks so much... that is funny..

[Complicated Lady]

Merry Christmas JACK

 

gaaaawwleey--- I told her all that stuff on page one a week ago...and to just drink the big bottle

 

wonder how Complicated L got her name?

 

Few people have asked :->

 

It comes from a Travis Tritt song.

 

 

 

course it fits sometimes.... and other times not so much....

I firmly believe most women are a bit complicated.... at least the interesting ones.

 

Being complicated is not a bad thing!

[Whiskey Hayes #41999]

CL

 

For baking a good straight bourbon is the best spirit to bake with for a few simple reasons. Bourbon is a type of whiskey.

 

Most good bourbons come off the stills at 140 to 150 proof which means you will have some carry over flavors from the mash.

Straight bourbons must be aged in a new charred white oak barrel for minimum of 4 years. The barrel gives the whiskey caramel and vanilla flavors

 

When you choose your straight bourbon for cooking pick the higher proof offerings. The higher proofs will have a higher concentration of the above flavors. The darker colored bourbons will also have a higher concentration of the listed flavors. This means the best cooking bourbons will also be in the higher price bracket. George Dickel and Jack Daniel's are actually a bourbon with an extra step added, a charcoal mellowing process. For cooking a single barrel offering or a premium high proof offering would be the best. The top producers all have single barrel brands. A good non single barrel choice would be the high proof Wild Turkey, also the 90 proof Makers Mark.

 

The blended whiskeys are aged in a used barrel purchased from the straight whiskey producers. Blended whiskey producers will use the barrel for 3 agings. Canadian whiskeys are blended whiskeys. Due to lack of flavors remaining in the used barrel artificial flavoring will be added. These flavorings are normally a type of sugar and caramel. The Canadian whiskey I'm familar with also comes off at a high proof so mash flavors don't carry over during the distallation.

 

Whiskey Hayes

[shenny]

I had a conversation at the Convention with that famous person from English about your wishes for bourbon. He said to use old snakebite or whatever ya'll got down thar that cheap. Here in Virginia it's Bob White. All of the bootleggers used to sell it. Then drink the Crown Royal.

 

If you want & don't tell, an address could get ya' a pint of Virginia Gentleman.

[Complicated Lady]

I had a conversation at the Convention with that famous person from English about your wishes for bourbon. He said to use old snakebite or whatever ya'll got down thar that cheap. Here in Virginia it's Bob White. All of the bootleggers used to sell it. Then drink the Crown Royal.

 

If you want & don't tell, an address could get ya' a pint of Virginia Gentleman.

 

LOL

So you had a conversation at the Convention about me wanting bourbon!?

Oh my goodness!

I will never hear the end of this....

I can only imagine how that particular "gentleman" would discribe me to someone who has not met me.

I hope he was kind. I think they only keep me around for comic relief.

 

He said to use "old snakebite" huh?

I guess he doesn't expect to get any of the fruitcake huh?

I used Jim Beam Black. The fruitcake turned out great.

[Complicated Lady]

CL

 

For baking a good straight bourbon is the best spirit to bake with for a few simple reasons. Bourbon is a type of whiskey.

 

Most good bourbons come off the stills at 140 to 150 proof which means you will have some carry over flavors from the mash.

Straight bourbons must be aged in a new charred white oak barrel for minimum of 4 years. The barrel gives the whiskey caramel and vanilla flavors

 

When you choose your straight bourbon for cooking pick the higher proof offerings. The higher proofs will have a higher concentration of the above flavors. The darker colored bourbons will also have a higher concentration of the listed flavors. This means the best cooking bourbons will also be in the higher price bracket. George Dickel and Jack Daniel's are actually a bourbon with an extra step added, a charcoal mellowing process. For cooking a single barrel offering or a premium high proof offering would be the best. The top producers all have single barrel brands. A good non single barrel choice would be the high proof Wild Turkey, also the 90 proof Makers Mark.

 

The blended whiskeys are aged in a used barrel purchased from the straight whiskey producers. Blended whiskey producers will use the barrel for 3 agings. Canadian whiskeys are blended whiskeys. Due to lack of flavors remaining in the used barrel artificial flavoring will be added. These flavorings are normally a type of sugar and caramel. The Canadian whiskey I'm familar with also comes off at a high proof so mash flavors don't carry over during the distallation.

 

Whiskey Hayes

 

That is very interesting. I knew I didn't know much about whiskey and bourbon but I had no idea how much there was to know.