Scotch Blogging: Bruichladdich Sassicaia 14 year

This is a truly wonderful scotch. The balance, the smoothness and the aroma are a knock-out. There is not a trace of harshness to this whiskey.

The smell has a strong peaty undertone; but, its not overdone like Laphroig. Its a very clean smell, crisp and inviting. There's nothing overpowering about it.

The flavor has just a hint of oak and that peatiness really livens up on the first exhalation. There's no fruitiness to the flavor that I can discern. It reminds me very much of armagnac. The taste could be more complex; but, I did get one of the younger Bruichladdichs.

The body is creamy, a little on the light side. The aftertaste, like the entire experience, is very mellow.

We've got a top shelf scotch here. I definitely need to try something a little more complex from this distillery. Its quickly shot up to the top of my to-buy list. I've got another scotch lined up in the liquor cabinet first; but, after that its definitely going to be an older Bruichladdich.

Again, if the flavor were more complex this would get a 5. Instead, it will have to settle for a 4.5.

Update

Lots of stuff happening. I'm starting work tonight (meetings with India) and will be full bore work-mode for the next couple of months.

Both girls are standing now. They're starting to recognize their name and a few other words as well. They know some English phrases and some Japanese phrases. They both eat a wide variety of solid foods (today was fish, banana and whole wheat bagel.) They also both drink out of a cup. Neither one of them seem to like sippy cups. They prefer the real thing, though we all end up soaked with water pretty quickly.

I've got pictures to share as well. I'll try to get them up on Flickr tonight.

Update: More pictures added to Flickr.

You Go Girl!

This post by Benen is getting some coverage out there. (h/t Toast.)

President Obama, keep calling bullshit when you see it. You're doing well.

Kill the Beast

For those following US politics, there is debate on the effort to fix the economy. The comment President Obama makes about fiscal policy is so much music to my ears. Let's use reason and evidence to make a decision about fiscal policy. No more supply side economics and tax cuts.

Those ideas have been tested, and they have failed.

Remembering Trauma in Photographs

Digby points out a very interesting article with great photographs.

Bake-n-Bake: Tequila Beef

This can be a grill or pan fried dish. Your choice. No pictures this time since it was served for a dinner party last night. There was no time for photos.

* Marinade beef (steak, roast, ribs, whatever) in tequila and salt
* Pan fry or grill the steak. If you grill, cut off some of the fat from the steak and render it in a heavy sauce pan.
* Pull the beef from the pan (or add the rendered fat if you grilled) and pour in the marinade.
* Add an equivalent amount of grapefruit juice and a couple of heaping tablespoons of hot salsa.
* Reduce the sauce to a thick paste. Spread the paste over the beef and serve.

I kept a generous portion of the sauce to the side in a small bowl for those who couldn't take too much spiciness. That way people could add however much sauce they wanted. This goes well with bread and veggies.

Update: You can also add some fresh squeezed lime juice depending on the tartness of the grapefruit juice added. Lime wedges are a good garnish, particularly if you grilled the beef.

Bake-n-Bake: Wintry Chicken

Don't let the ingredients fool you. I tried this tonight and was really surprised at how well it worked.

* Marinade chicken thighs (with skin) in dark rum and salt. Use enough rum to cover the chicken more than half way.
* Fry thighs over high heat in heavy saucepan, skin down. If you use something other than thighs with skin then you'll need to add oil first. Turn the chicken when the skin is very crisp. Turn heat to medium-high. Keep frying in its own fat until done (about 20-25 min.)
* Remove the chicken and place on paper towels to drain the fat. Reserve the fat from the pan for later.
* Sear a handful of thickly sliced mushrooms. Place on plates as a bed.
* Add the marinade and an equal amount of heavy cream to the now-empty saucepan. If there isn't enough oil in the pan add a teaspoon or so from the reserved fat.
* Grate in some nutmeg and cinnamon stick. About 2:1 nutmeg to cinnamon. I used 2 pinches of nutmeg and 1 pinch of cinnamon.
* Reduce over high heat.
* Place a piece of chicken, skin side up, on the bed of mushrooms. Drizzle sauce.

Serve with a garden salad and, for those who eat carbs, baked potato.