tag:blogger.com,1999:blog-6768209.post7502258563426661933..comments2024-03-18T05:32:15.515-07:00Comments on The Pan Galactic Blogger Blaster: The Science Behind the Taste of BoubonNatehttp://www.blogger.com/profile/14704040638674512722noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-6768209.post-28359370588334975842015-01-21T08:40:10.465-08:002015-01-21T08:40:10.465-08:00amen
tao web mien phiamen<br /><a href="http://web.tin.vn/web-ban-hang.html" title="tao web mien phi, thiet ke web ban hang" rel="nofollow">tao web mien phi</a><br />Hosting iNEThttps://www.blogger.com/profile/13069643771437735317noreply@blogger.comtag:blogger.com,1999:blog-6768209.post-52403812406773219522015-01-15T11:00:30.954-08:002015-01-15T11:00:30.954-08:00Ok then. Waterboy you've you've got your ...Ok then. Waterboy you've <a href="http://704houserstreet.blogspot.com/" rel="nofollow">you've got your post</a> Res Ipsahttps://www.blogger.com/profile/16433725505878267643noreply@blogger.comtag:blogger.com,1999:blog-6768209.post-25479287352756323942015-01-15T10:06:34.599-08:002015-01-15T10:06:34.599-08:00I most certainly would not delete anyone's dis...I most certainly would not delete anyone's discussion of whiskey. Even scotch.<br /><br />Natehttps://www.blogger.com/profile/02962463170236658764noreply@blogger.comtag:blogger.com,1999:blog-6768209.post-21845629565114136232015-01-15T08:08:03.341-08:002015-01-15T08:08:03.341-08:00I doubt he would do that, but I suggest you put up...I doubt he would do that, but I suggest you put up a post for it anyway so it can get the serious consideration it deserves.WaterBoynoreply@blogger.comtag:blogger.com,1999:blog-6768209.post-61666093406908098582015-01-14T23:30:57.940-08:002015-01-14T23:30:57.940-08:00WB,
I suspect Nate will delete the answer, in whi...WB,<br /><br />I suspect Nate will delete the answer, in which case I'll give you your own thread, but what are your top 5 scotches? Why?<br /><br />BTW the three wood still ranks pretty high with me.Res Ipsahttps://www.blogger.com/profile/16433725505878267643noreply@blogger.comtag:blogger.com,1999:blog-6768209.post-51096426169773915432015-01-14T21:42:44.868-08:002015-01-14T21:42:44.868-08:00Pursuant to the cheddar discussion, I had to try t...Pursuant to the cheddar discussion, I had to try the brands mentioned by various commenters above in a head-to-head taste test this evening. Cheeses were paired with a Cabernet Sauvignon, and may have different results with a different wine.<br /><br />Following are the results, ranked from top to bottom:<br /><br />1. <a href="http://www.tillamook.com/products/cheese/3-year-vintage-extra-sharp-white-cheddar.html" rel="nofollow">Tillamook 3 Year Vintage Extra Sharp White Cheddar</a>: Very sharp cheddar with a powerful, bold flavor, flaky texture, and light crystalization.<br />2. <a href="http://oldcroccheese.com/e_cheese_sharp.html" rel="nofollow">Old Croc Extra Sharp White Cheddar</a>: From Australia. Slightly less bold than the Tillamook, with only a hint of crystalizatoin. Aged only about 18 months, it scored ahead of cheeses a little older.<br />3. <a href="http://kerrygoldusa.com/products/cheese/cheddar-cheese/" rel="nofollow">Kerrygold Reserve Cheddar</a>: From Ireland. Aged over 2 years, had a smoother and creamier texture with a milder sharpness and no crystalization.<br />4. <a href="http://www.cabotcheese.coop/seriously-sharp-cheddar" rel="nofollow">Cabot Seriously Sharp Cheddar</a>Bold flavor, mildly flaky, no crystals. My previous "best" has fallen quite a ways in face of some serious competition.<br />5. <a href="http://kerrygoldusa.com/products/cheese/cheddar-cheese/" rel="nofollow">Kerrygold Aged Cheddar</a>Much milder flavor than the other aged cheddars, but with a creamy, almost buttery texture with no crystalization.<br /><br />A real eye-opening experience, for sure, and I immediately saw the source of my error. I had always gone to the dairy section of the grocery instead of the deli. The Tillamook cheese in the dairy aisle is your everyday, shelf cheddar, rather than the more robust (and expensive) gourmet blocks. And the other two (Kerrygold and Old Croc) weren't to be found in the dairy section at all. I had only ever gone to the deli for things like Gouda, Gruyere, and Muenster; I never thought to look at the Cheddars there, too.<br /><br />Live and learn. Props to Susan and Nate for their recommendations...though I'll still skip their bourbon selections. ;)<br />WaterBoynoreply@blogger.comtag:blogger.com,1999:blog-6768209.post-34559852612122324982015-01-14T15:44:00.619-08:002015-01-14T15:44:00.619-08:00Cheddarman,
Not only is this an amazing post, I no...Cheddarman,<br />Not only is this an amazing post, I now understand your name.<br /><br />White cheddar, I'll have to try it. We get Tillamook products here as well. Thanks Susan.<br /><br />I'll also look up the tasting wheel.<br /><br />As for the subject of the proposed Ilk Con in Texas, I nominate Nate to head up the bourbon tasting evolution.<br /><br />I've seen some stills with thump kegs in the line. Seems to me that you'd lose some of the higher boiling point vapors in there which would be the ethanol. What does a thump keg do for the process?John Williamshttps://www.blogger.com/profile/01077793417700366871noreply@blogger.comtag:blogger.com,1999:blog-6768209.post-68155503276001227682015-01-14T14:35:29.892-08:002015-01-14T14:35:29.892-08:00Res Ispa,
The corn production in the US is driven...Res Ispa,<br /><br />The corn production in the US is driven by the ethanol industry, i think about 90% or more of the corn is now GMO. (I had a meeting with the ohio corn growers association to pitch a research idea related to corn cobs, they gave me this information verbally). Most corn goes into animal feed or ethanol. There are a smaller number of non-gmo farmers who dont use gmo seed. I dont see how GMO would affect bourbon flavor. A distiller could always use sweet corn, which is not GMO. They would just let the corn go to seed. It has about 2% more starch than yellow corn.<br />scipio afircanushttps://www.blogger.com/profile/11164258969253080661noreply@blogger.comtag:blogger.com,1999:blog-6768209.post-24031954850113371632015-01-13T12:28:54.888-08:002015-01-13T12:28:54.888-08:00kerrybold balleyshannon white cheddar?
No but the...<b>kerrybold balleyshannon white cheddar?</b><br /><br />No but the butter is fantastic. <br /><br />Res Ipsahttps://www.blogger.com/profile/16433725505878267643noreply@blogger.comtag:blogger.com,1999:blog-6768209.post-40733868459661799602015-01-13T11:00:07.801-08:002015-01-13T11:00:07.801-08:00anyone had the kerrybold balleyshannon white chedd...anyone had the kerrybold balleyshannon white cheddar?<br /><br />it is amazing.Natehttps://www.blogger.com/profile/02962463170236658764noreply@blogger.comtag:blogger.com,1999:blog-6768209.post-15809325654226064102015-01-13T10:30:12.490-08:002015-01-13T10:30:12.490-08:00Whiskey and cheese, what a combo.
Cheddarman, goo...Whiskey and cheese, what a combo.<br /><br />Cheddarman, good work. If you want to do a post at my place just let me know.<br /><br />Question for you on this post. The grain industry in the US is moving towards mostly GMO products. Do you think this will negatively affect the artisan distillers?<br /><br />Susan,<br /><br />We get the Tillimook here at Albertsons. The extra sharp white cheddar is good stuff. We also have a retired cheese maker who opened a little shop. He gets in different kinds of small batch cheese. Good stuff. Res Ipsahttps://www.blogger.com/profile/16433725505878267643noreply@blogger.comtag:blogger.com,1999:blog-6768209.post-77951794704098266632015-01-13T08:12:10.725-08:002015-01-13T08:12:10.725-08:00the cabot is nice... but sharp or not.. it simply ...the cabot is nice... but sharp or not.. it simply lacks the proper texture.<br /><br />Proper cheddar is flakey. Natehttps://www.blogger.com/profile/02962463170236658764noreply@blogger.comtag:blogger.com,1999:blog-6768209.post-70785461878391058772015-01-12T19:59:45.090-08:002015-01-12T19:59:45.090-08:00Have you tried the Tillamook in the black wrapping...Have you tried the Tillamook in the black wrapping WaterBoy? They do a special edition sharp cheddar(white), and a vintage sharp cheddar(yellow) and a vintage extra sharp, white and yellow IIRC.<br /><br />I love sharp cheddar, but it is really hard to find Cabot brand in anything out here in Oregon.<br />Susannoreply@blogger.comtag:blogger.com,1999:blog-6768209.post-83899110656831144282015-01-12T12:18:19.274-08:002015-01-12T12:18:19.274-08:00Cheddarman, nicely done. Knowing just how bourbon...Cheddarman, nicely done. Knowing just how bourbon attains that acetone taste explains it all.<br /><br />Susan, I agree with Cheddarman that the best cheese comes from New England -- specifically, from <a href="http://www.cabotcheese.coop/" rel="nofollow">Cabot</a>. It's called <a href="http://www.cabotcheese.coop/seriously-sharp-cheddar" rel="nofollow">Seriously Sharp Cheddar</a>, and is the sharpest cheddar I have ever found in the USA. If they make something sharper in Oregon, I would love to find out what it is...and I've tried the Tillamook cheeses, too.WaterBoynoreply@blogger.comtag:blogger.com,1999:blog-6768209.post-51867806402563929902015-01-12T10:22:48.768-08:002015-01-12T10:22:48.768-08:00Miss Susan,
I could do that for Res as well. I kn...Miss Susan,<br /><br />I could do that for Res as well. I knew you would read the Bourbon article, i wanted to make you laugh.<br /><br />sincerely<br /><br />cheddarman<br />cheddarmannoreply@blogger.comtag:blogger.com,1999:blog-6768209.post-39637186462183341042015-01-12T09:14:57.324-08:002015-01-12T09:14:57.324-08:00While I totally agree also with your assessment on...While I totally agree also with your assessment on cheese, I disagree that Vermont makes the best.<br /><br />Tillamook Dairy along with all their products, makes a special edition vintage white cheddar that will knock your socks off. Kind of hard to get because it is one of those small batch varieties, and is as sought after as rare vintage wine.<br /><br />Oregon Cheese, English cheddar/Irish cheddar, Vermont. Honorable mention is a California cheese brand called Farmer John's, owned by one of the renegade Gallo Bros wine family members. <br />While it is good, smooth textured, I prefer white cheddar, not as sodium filled as the yellow.<br /><br />Cheddarman, just so you know, it is actually very difficult to obtain Vermont cheddar in Oregon. I can get Irish cheddar easier than I can get anything from Vermont. <br /><br />Would love someday if you would do a write up, maybe at Res's blog, on cheese. That would be most appreciated.Susannoreply@blogger.comtag:blogger.com,1999:blog-6768209.post-20569789004545082652015-01-12T09:03:16.767-08:002015-01-12T09:03:16.767-08:00Cheddarman you know me so well!!! ROFLMAO
That wr...Cheddarman you know me so well!!! ROFLMAO<br /><br />That write up was totally understandable to anyone who has ever baked bread of any kind. Living here in Oregon, we have not only approx 40 microbreweries for great beer, we also have some artisan distilleries that are making the most amazing products. <br /><br />Fruit liquors of several varieties, Apple & Pear brandy that would stop an elephant in its tracks, gin, a Turkish coffee liquor that is the equal or superior to Kalua. Probably some others that I haven't come across yet.<br /><br />I did not realize that there could be such a difference between, as you call it, industrial and artisanal distilling until I tried some gin made here in Oregon. The difference in flavor is indeed very noticeable.Susannoreply@blogger.comtag:blogger.com,1999:blog-6768209.post-58435870165423445342015-01-12T08:13:57.252-08:002015-01-12T08:13:57.252-08:00Nice write-up, Cheddarman! Thanks for posting it,...Nice write-up, Cheddarman! Thanks for posting it, Nate! When I started drinking whiskey I started with scotch, but when I tasted bourbon for the first time I never looked back. So I must disagree that bourbon leads one to scotch...that would be like saying Gisele Bundchen leads one to the Dunham Horror.Shawnnoreply@blogger.comtag:blogger.com,1999:blog-6768209.post-41049623135939598562015-01-11T19:00:41.917-08:002015-01-11T19:00:41.917-08:00Amen.Amen.thimscoolhttps://www.blogger.com/profile/12289986829453164335noreply@blogger.comtag:blogger.com,1999:blog-6768209.post-9547587304256406912015-01-11T16:59:43.550-08:002015-01-11T16:59:43.550-08:00While I don't mind Bourbon, tis a mere steppin...While I don't mind Bourbon, tis a mere stepping stone to the wonderful world of scotch :-)Allabasternoreply@blogger.com