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(Foodbeast)   I like my Sriracha like I like my whiskey, aged for 3 months in whiskey barrels   (foodbeast.com) divider line 90
    More: Cool, Sriracha, brown sugars  
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5621 clicks; posted to Main » on 03 Feb 2014 at 3:47 PM (34 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



90 Comments   (+0 »)
   
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2014-02-03 02:03:55 PM
If you're only going to age your whiskey for three months you might as well not even bother.
 
2014-02-03 02:11:25 PM
So it appears that the overexposure train has apparently pulled away from bacon station and is now chugging along toward a good but hardly great chili sauce that has been around forever and a day.
 
2014-02-03 02:12:52 PM

Voiceofreason01: If you're only going to age your whiskey for three months you might as well not even bother.


came here to say this.

i like my whisky old enough to vote. but i'll settle for the age of consent (in medieval europe!)
 
2014-02-03 02:18:04 PM

kronicfeld: So it appears that the overexposure train has apparently pulled away from bacon station and is now chugging along toward a good but hardly great chili sauce that has been around forever and a day.


yep, nobody cares about Sriracha, so this is now a whiskey thread

also delicious, delicious bourbon

kybourbontrail.com
 
2014-02-03 02:18:11 PM
So it's basically Tobascofied sriracha that comes in a jar for some reason. No thanks.
 
2014-02-03 02:20:24 PM

kronicfeld: So it appears that the overexposure train has apparently pulled away from bacon station and is now chugging along toward a good but hardly great chili sauce that has been around forever and a day.


i286.photobucket.com
 
2014-02-03 02:31:11 PM

Pokey.Clyde: i286.photobucket.com


I like it just fine. I've liked it just fine for the past decade-plus. I have some in my fridge right now, and used it in a bloody mary I made over the weekend. It's been around since around the time I was born. There is no reason for it to suddenly become an "in" thing for Internet food bloggers.
 
2014-02-03 02:31:50 PM
So... you like terrible whiskey.

I don't think you're even allowed to call it whiskey in the US if it isn't aged for at least 3 years.
 
2014-02-03 02:34:26 PM
Way to ruin good whisky barrels.
 
2014-02-03 02:43:49 PM
I like my whiskey like I like my women, full of ice and Dr. Pepper. And topped with ice cream.

Seriously: take a double of Macallan 30, pour it in a Coke glass over 6-8 ice cubes, fill the rest with Dr. Pepper, and top off with a scoop of vanilla butterscotch ice cream. Divine.
 
2014-02-03 02:50:33 PM

Voiceofreason01: also delicious, delicious bourbon


Makers is better, but I drink Jack much more often.
 
2014-02-03 02:51:05 PM

whistleridge: I like my whiskey like I like my women, full of ice and Dr. Pepper. And topped with ice cream.

Seriously: take a double of Macallan 30, pour it in a Coke glass over 6-8 ice cubes, fill the rest with Dr. Pepper, and top off with a scoop of vanilla butterscotch ice cream. Divine.



i307.photobucket.com
 
2014-02-03 02:53:40 PM

SurfaceTension: Voiceofreason01: also delicious, delicious bourbon

Makers is better, but I drink Jack much more often.


Makers just went up $5 per bottle and isn't as good as Jack if you plan on mixing it with anything but ice. But I still spend a slightly embarrassing amount of money on Makers Mark.
 
2014-02-03 02:53:56 PM
I like my whiskey like I like my women, 12-years old and mixed up with coke.
 
2014-02-03 02:58:28 PM

kronicfeld: Pokey.Clyde: i286.photobucket.com

I like it just fine. I've liked it just fine for the past decade-plus. I have some in my fridge right now, and used it in a bloody mary I made over the weekend. It's been around since around the time I was born. There is no reason for it to suddenly become an "in" thing for Internet food bloggers.


Yeah, Pokey.Clyde, kronicfeld is clearly not showing disdain for sriracha, he's being a sriracha hipster.  He liked it before it was cool and doesn't know what all the fuss is about.
 
2014-02-03 03:09:43 PM

cannotsuggestaname: whistleridge: I like my whiskey like I like my women, full of ice and Dr. Pepper. And topped with ice cream.

Seriously: take a double of Macallan 30, pour it in a Coke glass over 6-8 ice cubes, fill the rest with Dr. Pepper, and top off with a scoop of vanilla butterscotch ice cream. Divine.


[i307.photobucket.com image 300x188]


Another fun trick: mix it with honey and a little red pepper, then use a basting brush to paint it on as a glaze on chicken or salmon. Add sugar if it's not quite to taste. Just remember: the older the scotch, the better. The young stuff just leaves a sharp taste.
 
2014-02-03 03:10:03 PM

whistleridge: Seriously: take a double of Macallan 30, pour it in a Coke glass over 6-8 ice cubes, fill the rest with Dr. Pepper, and top off with a scoop of vanilla butterscotch ice cream. Divine.


served with a ketchup-drenched well-done fillet mignon, i assume?
 
2014-02-03 03:11:13 PM

FlashHarry: whistleridge: Seriously: take a double of Macallan 30, pour it in a Coke glass over 6-8 ice cubes, fill the rest with Dr. Pepper, and top off with a scoop of vanilla butterscotch ice cream. Divine.

served with a ketchup-drenched well-done fillet mignon, i assume?


Yes, but marinade the filet in Coke first. Makes the flavors blend together better.
 
2014-02-03 03:45:31 PM

Voiceofreason01: kronicfeld: So it appears that the overexposure train has apparently pulled away from bacon station and is now chugging along toward a good but hardly great chili sauce that has been around forever and a day.

yep, nobody cares about Sriracha, so this is now a whiskey thread

also delicious, delicious bourbon

[kybourbontrail.com image 850x566]



Well, I really like Sriracha, but I am much more interested in whiskey. Was enjoying a bit of this last night.

www.klwines.com

6 year old 95% rye blended with 16 year 80% rye
 
2014-02-03 03:51:55 PM

whistleridge: I like my whiskey like I like my women, full of ice and Dr. Pepper. And topped with ice cream.

Seriously: take a double of  Macallan 30, pour it in a Coke glass over 6-8 ice cubes, fill the rest with Dr. Pepper, and top off with a scoop of vanilla butterscotch ice cream. Divine.


Sweet Jebus, are you daft?
That should be served neat with just a touch of spring water.
Blasphemer.
 
2014-02-03 03:52:19 PM

shopball: I like my whiskey like I like my women, 12-years old and mixed up with coke.


Have a seat right over there.
 
2014-02-03 03:54:49 PM

kronicfeld: So it appears that the overexposure train has apparently pulled away from bacon station and is now chugging along toward a good but hardly great chili sauce that has been around forever and a day.


I'm more annoyed by this trend of aging everything in bourbon barrels.  I hate that oaky taste, it does shiat to my stomach.
 
2014-02-03 03:54:56 PM

nmrsnr: So... you like terrible whiskey.

I don't think you're even allowed to call it whiskey in the US if it isn't aged for at least 3 years.


From Wikipedia:

Unqualified whiskey may be distilled to as much as 190 proof, must be stored in oak (for an unspecified time), bottled at not less than 80 proof, but may not state the grain on the label. This type of whiskey cannot be called straight.

So I guess 3 mo. would be enough for labelling, but really wouldn't add much (if anything) to the taste.
 
2014-02-03 03:55:45 PM

whistleridge: I like my whiskey like I like my women, full of ice and Dr. Pepper. And topped with ice cream.

Seriously: take a double of Macallan 30, pour it in a Coke glass over 6-8 ice cubes, fill the rest with Dr. Pepper, and top off with a scoop of vanilla butterscotch ice cream. Divine.


imageshack.us
 
2014-02-03 03:56:37 PM

whistleridge: I like my whiskey like I like my women, full of ice and Dr. Pepper. And topped with ice cream.

Seriously: take a double of Macallan 30, pour it in a Coke glass over 6-8 ice cubes, fill the rest with Dr. Pepper, and top off with a scoop of vanilla butterscotch ice cream. Divine.


ballhockey.net
 
2014-02-03 03:59:06 PM
What next? Ketchup snobs?
 
2014-02-03 03:59:56 PM

whistleridge: I like my whiskey like I like my women, full of ice and Dr. Pepper. And topped with ice cream.

Seriously: take a double of Macallan 30, pour it in a Coke glass over 6-8 ice cubes, fill the rest with Dr. Pepper, and top off with a scoop of vanilla butterscotch ice cream. Divine.


10/10
 
2014-02-03 04:00:03 PM

whistleridge: I like my whiskey like I like my women, full of ice and Dr. Pepper. And topped with ice cream.

Seriously: take a double of Macallan 30, pour it in a Coke glass over 6-8 ice cubes, fill the rest with Dr. Pepper, and top off with a scoop of vanilla butterscotch ice cream. Divine.


awesomegifs.com
 
2014-02-03 04:00:19 PM

whistleridge: I like my whiskey like I like my women, full of ice and Dr. Pepper. And topped with ice cream.

Seriously: take a double of Macallan 30, pour it in a Coke glass over 6-8 ice cubes, fill the rest with Dr. Pepper, and top off with a scoop of vanilla butterscotch ice cream. Divine.


9/10
 
2014-02-03 04:00:22 PM

Pokey.Clyde: kronicfeld: So it appears that the overexposure train has apparently pulled away from bacon station and is now chugging along toward a good but hardly great chili sauce that has been around forever and a day.


You can like something while pointing out that it's not the greatest thing ever and doesn't need to be celebrated endlessly on the internet.

Sweet chili sauce, it's pretty good. But if you fantasize about it, eh, maybe go outside, take a jog or something.
 
2014-02-03 04:01:07 PM
We had a Korean exchange student several years ago. He arrived at our house with 2 suitcases. One was filled with sriracha. Not an exaggeration. He was prepared (either by himself or his mother) to douse all of our nasty American food with hot sauce to make it palatable. I'm pleased to say he never used a drop of it while in our house so I expect it was his mother's doing.

(Yes, I know sriracha isn't Korean. The family didn't live in Korean.)
 
2014-02-03 04:02:58 PM

lilplatinum: whistleridge: I like my whiskey like I like my women, full of ice and Dr. Pepper. And topped with ice cream.

Seriously: take a double of Macallan 30, pour it in a Coke glass over 6-8 ice cubes, fill the rest with Dr. Pepper, and top off with a scoop of vanilla butterscotch ice cream. Divine.

9/10


I hope he's trolling. So many bites. (Because if not, then I have to weep at the abuse.)
 
2014-02-03 04:03:09 PM

whistleridge: I like my whiskey like I like my women, full of ice and Dr. Pepper. And topped with ice cream.

Seriously: take a double of Macallan 30, pour it in a Coke glass over 6-8 ice cubes, fill the rest with Dr. Pepper, and top off with a scoop of vanilla butterscotch ice cream. Divine.


MAXIMUM TROLLING
 
2014-02-03 04:03:22 PM

Sybarite: Voiceofreason01: kronicfeld: So it appears that the overexposure train has apparently pulled away from bacon station and is now chugging along toward a good but hardly great chili sauce that has been around forever and a day.

yep, nobody cares about Sriracha, so this is now a whiskey thread

also delicious, delicious bourbon

[kybourbontrail.com image 850x566]


Well, I really like Sriracha, but I am much more interested in whiskey. Was enjoying a bit of this last night.

[www.klwines.com image 225x540]

6 year old 95% rye blended with 16 year 80% rye


If I want that much rye I'll order a Ruben
 
2014-02-03 04:03:33 PM
better
gallery.photo.net
 
2014-02-03 04:04:42 PM

Dragonflew: What next? Ketchup snobs?


Yes. Polish ketchup is superior.

kaczuszka.co.uk
 
2014-02-03 04:05:14 PM
meetinthelobby.com

This whole thread has gone to dope. Where ITFA does it mention whiskey? They are curing hot sauce in whiskey barrels. Home-made Srirach sauce if you will.

/gave up on Bourbon when Jack Daniels switched from 86-proof to 80-proof.
 
2014-02-03 04:05:31 PM

kronicfeld: Pokey.Clyde: i286.photobucket.com

I like it just fine. I've liked it just fine for the past decade-plus. I have some in my fridge right now, and used it in a bloody mary I made over the weekend. It's been around since around the time I was born. There is no reason for it to suddenly become an "in" thing for Internet food bloggers.


But this girl's dad was a chef, so she knows what she's talking about.
 
2014-02-03 04:06:06 PM
I don't drink - never have - but I find whiskey threads to be terribly interesting.  Beer threads, too.

/fark your Kickstarter hot-sauce
 
2014-02-03 04:08:31 PM

Maud Dib: whistleridge: I like my whiskey like I like my women, full of ice and Dr. Pepper. And topped with ice cream.

Seriously: take a double of  Macallan 30, pour it in a Coke glass over 6-8 ice cubes, fill the rest with Dr. Pepper, and top off with a scoop of vanilla butterscotch ice cream. Divine.

Sweet Jebus, are you daft?
That should be served neat with just a touch of spring water.
Blasphemer.


Well shiat. I didn't think you would get any bites, guess I shouldn't ever under estimate trolling man, congrats.
 
2014-02-03 04:08:46 PM

Voiceofreason01: also delicious, delicious bourbon

[kybourbontrail.com image 850x566]



Picture does not match caption.

#MakersMarkSucks
 
2014-02-03 04:10:28 PM

FlashHarry: came here to say this.

i like my whisky old enough to vote. but i'll settle for the age of consent (in medieval europe!)


Last whiskey I had (Canadian Whiskey) was old enough to drink itself in the USA
 
2014-02-03 04:11:43 PM

Maud Dib: whistleridge: I like my whiskey like I like my women, full of ice and Dr. Pepper. And topped with ice cream.

Seriously: take a double of  Macallan 30, pour it in a Coke glass over 6-8 ice cubes, fill the rest with Dr. Pepper, and top off with a scoop of vanilla butterscotch ice cream. Divine.

Sweet Jebus, are you daft?
That should be served neat with just a touch of spring water.
Blasphemer.


Bah. Why waste such lovely cooking spirits on snobbery? No one actually enjoys the taste of single malt scotch when they drink it. It's just all peaty and gross. Mmm...burned paper. 

NOT

But it  is a lovely flavor additive on things like ribs, as well as in dessert drinks. Don't believe me? Try this:

Go get a Starbuck's mocha frappuccino. Add three shots of Highland Park 25, 30, or 40. Drink.

Tell me that isn't the best. farking. Starbuck's drink. you've ever had.
 
2014-02-03 04:12:05 PM
I like my scotch like I like my women; 20 years old, with ice.

/ Rooster sauce is alright; I guess it must be the hipster hot sauce version of Pabst Blue Ribbon.
 
2014-02-03 04:12:44 PM

vudukungfu: Way to ruin good whisky barrels.


But now you can have Sriracha infused Whiskey... and I just threw up a little in my mouth
 
2014-02-03 04:17:00 PM

kittyhas1000legs: Dragonflew: What next? Ketchup snobs?

Yes. Polish ketchup is superior.


Good with polish sausage
 
2014-02-03 04:17:50 PM
Sriracha  is not "all right".   Of the chili sauces I've sampled over the years it is in the top 20%.  That is a pretty decent accomplishment.

There are many ways to make a bad sauce.  I've tried many times to make my own from fancy recipes and processes and while they beat some, not the best ones.
 
2014-02-03 04:31:05 PM

whistleridge: Maud Dib: whistleridge: I like my whiskey like I like my women, full of ice and Dr. Pepper. And topped with ice cream.

Seriously: take a double of  Macallan 30, pour it in a Coke glass over 6-8 ice cubes, fill the rest with Dr. Pepper, and top off with a scoop of vanilla butterscotch ice cream. Divine.

Sweet Jebus, are you daft?
That should be served neat with just a touch of spring water.
Blasphemer.

Bah. Why waste such lovely cooking spirits on snobbery? No one actually enjoys the taste of single malt scotch when they drink it. It's just all peaty and gross. Mmm...burned paper. 

NOT

But it  is a lovely flavor additive on things like ribs, as well as in dessert drinks. Don't believe me? Try this:

Go get a Starbuck's mocha frappuccino. Add three shots of Highland Park 25, 30, or 40. Drink.

Tell me that isn't the best. farking. Starbuck's drink. you've ever had.


static.fjcdn.com
/My god, it's full of stars!
 
2014-02-03 04:32:04 PM
You can get a really good whiskey that has only been aged 3 months (even less), but you can't use large barrels because of the small surface area to volume ratio. Using very small barrels, or toasted/charred oak sticks, puts the same amount and type of flavor over a much quicker time frame. The only thing that isn't acheived with that is the evaporation of higher alcohols or the absorption of heavier fusel oils in the wood, but both of those can be accounted for by taking tighter cuts off the still.

Ageing in oak is simply a way for a distiller to put more of the crappier products of distillation into a barrel for a long time and it comes out tasting delicious.

Stupid laws on what can and cannot be called a whiskey are holding down craft operations and rewarding people who sell crap alcohol.
 
2014-02-03 04:41:15 PM
I'll pick some up if I ever come across it. It's good to try new things.
 
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