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Herman starter recipe - I'll find the tweaks Iused to make a rum cake out of this mixture -
1 envelope dry yeast
1/4 cup warm water
1 teaspoon granulated sugar
2 cups dairy buttermilk
2 cups flour
2 cups granulated sugar
Soften yeast in water with sugar. Stir once or twice. Let stand 5 minutes or until doubled in volume. (If it doesn't double and bubble, the yeast is no good. Throw it out and start over with a fresh pack.)
Beat remaining 3 ingredients together until smooth and beat in the bubbly yeast mixture at end of the 5 minutes. Pour into non-metallic 8-cup container with a loose fitting lid. Let stand in warm place 6 hours. As it bubbles up, stir it down (after the 2nd or 3rd hour - so don't be impatient!) Then it's ready to use. Say hello to Herman! Just remember to keep Herman out of drafts. Set him in a sunny spot-once in a while. He delights in this! He'll bubble up with excitement if the sun's shining on him a while!
Replacement Recipe:
Every time you remove a cup of Herman, you must replace him at once with a simple mixture of:
1 cup water
1 cup flour
1 cup granulated sugar
Beat it smooth and stir it into the mixture from which you removed the cupful for baking purposes. The above 3-cup mixture makes 1 cup of starter-batter exactly, so if you remove TWO cups of the starter, double the replacement ingredients. Always leave at least one cup of the starter at all times with which to begin your next batch of Herman
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| I am not the person to ask as I only know what I like and that is what I drink. I did just try New Castle beer, which is not bad, but I still prefer Killian’s Irish Red or Negro Modelo. Whiskey I dink Jamesons or Bushmills the 15-year malt is really smooth.
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Ever hear of that sourdough recipe called "Herman"? Using a cup or two of the base, you can make some of the tastiest cakes and muffins and flavor with fruit or anything else you want. That may be the recipe I'm looking for with the rum cake I used to make. Still looking for it!!!
So what really is the difference between a single or double malt scotch? I'm not a scotch drinker and have no clue if there's a taste difference or what. I do brew my own beer and know the difference in the grains I use for beer - is it the same for liquor? And I know the differences between whisky and whiskey but what's the difference between bourbon and whiskey?
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| I believe that is similar to the way my mother-in-law makes it.
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| For a good rum cake, I usually start with a butter pound cake recipe and add some rum for flavor. Then when it's done, I'd usually either drizzle rum in a brown sugar sauce or depending on if I have the time, load some rum in a spray bottle and spray it on the cake so it can be absorbed inside the cake. That's the way mom used to do it and it might explain why we were all very happy children when we were younger
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| For everything? I like a Sapphire for a gin and tonic with lime because of the smoothness, but for a martini I like Beefeaters. Something about the afterbite that goes well in a martini. Other gin drinks a Sapphire is good, or even a Tangueray!
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JGREEN005
8/31/07 12:00 P
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| Bombay Sapphire all the way.
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My preferred Gin is Bombay Sapphire 
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JGREEN005
8/29/07 12:35 P
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| If I can't have gin, I'll drink my boyfriend's Aberlour A'bunadh or Macallan cask strength or the fine oak 15yr
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| Cabo Anejo, Sauza Tres Generations, even a nip or ten of Cuervo Black. Not on topic, but still tasty!!
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| I prefer a glass of chilled Patron Tequila.
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| Sorry to disappoint here...I've looked all over the place for the rum cake recipe and have no clue where it might be. Three moves since I last made one probably had something to do with the paper or book loss. I'm not done searching for it yet, though!
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| I'm a scotch man. My favorite so far is Glen Morangie. Smooth, smokey, a little sweet. Love a nice glass of scotch after coming home form work on a cold night. Nothing warms you up faster...
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| After you get done experimenting with that, feel free to share this recipie! Rum cake is good anyhow, but I would be willing to bet the extra spice provided by the "Good Captain" would make it that much happier!
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| I'm going to dig through my recipe books and find that rum cake recipe and try it with the Captain. Sailing with him has always been good so eaating desserts with him should be good, too!
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| My Mother-in-law makes a rum cake she also makes a galliano cake They are both good
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I always use rum in bread pudding. The raisins and cinnamon mix well with the liquor. I used to have a rum cake recipe somewhere that was the bomb - even the icing had rum in it!
I wonder what kind of cake and icing Captain Morgan's would make instead of white rum....
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It sound like it would be but, I have not given eating whiskey much thought.
The wife makes killer rum and bourbon balls for the holidays.
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I can't bring myself to use my good whiskey for cooking. About the only thing I have used it for was a sauce for an Irish bread pudding recipie I had.
A friend used the recipie, but couldn't read my writing and instead of using 3/4 cup, he read it as 3-4 cups..............
I bet that was some damn good bread pudding!
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| Russ try marinading those steaks in tequila. While I am a big Irish whiskey drinker and it does taste good as a marinade tequila is better. Esp. if you are making beef or chicken fajitas. And keep the whiskey for drinking.
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After a bad incident while mixing Canadian Club and Jack, I pretty much swore off whiskys and whiskeys. Nowadays, I'm a tequila snob and we could start a whole new thread about it!
Regardless of the liquor - AGED is always better!
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FREDDYFERRET
8/10/07 8:14 P
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Jamesons is heaven in a bottle.
In terms of scotch I love Bowmore when going for a great single malt. I also like Glenmorangie and Cragganmore. If I absolutely have to have a blend I prefer Chivas Regal, but I've become quite the scotch snob.
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A GOOD Scotch is a wonderful thing, I am a big fan of Oban, in any of the year aged. I have a friend that brings it camping, especially for cigars.
More often though I enjoy a good Irish Whiskey, namely Jamesons 1780. Good stuff for a lazy night with the guys "trying to solve the worlds problems"
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| I guess I am more of a neophyte here. I like my Johnny Walker when I get around to it. Actually, I like cooking with bourbon more than drinking it. That reminds me. Gotta go to the store. I'm marinading steaks in bourbon and apple cider so I can kick back and watch some football.
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FREDDYFERRET
8/10/07 1:10 A
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Scotch all the way, single malt unless there's just no choice.
Gin is starting to push the scotch to the back of the cabinet though. My wife generally doesn't like it but she finally tried a good martini and really enjoyed it so I'm making them now and then at home.
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| single malt is the way to go, the $$ makes those prohibitive for the casual drink in my wallet. Find Famous Grouse a nery nice affordable blend...
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| Give me 18 yr. Glenmorangie any day of the week!
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Not much of a drinker myself, parents were bartenders and I didn't want to be like them. I do however like a little vodka every now and then!!
Fitzy ;)
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LITTLE-LUEY
1/4/07 2:56 P
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| I prefer Rum, mixed with coke or any other juice. Unfortunatly the calories ad up quick when you drink more than a couple. Alcohol slows your metabolism as well. I am trying to quit drinking and I made this one of my goals for 6 days out of the week, I gave myself a 1 drink a week.
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XANAX:
Yeah, Ardbeg is really good. Especially the 13yo version that you're talking about! It's also tricky to get here, our Govt controlled liquor store only carries the 10yo, which isn't quite the same.
If you like Ardbeg (i.e. that peaty, smoky taste) then have a punt at the Laphroaig or the Lagavulin (as M@L says).
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| I'm more of a Scotch drinker, but not very often. I prefer Mcallan's. Next trip to Scotland, planning on visiting several distillers. Last trip to Edinbourgh, visiting a site that went through the history of Scotch and in the tasting room, you try a sample from various regions.
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| Its gotta Johney Walker Black!
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| Has anybody tried Ardbeg?(sp?) I am not a single malt drinker and I really loved the 13yr old which is tough to find.
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MOTIVATED@LAST
1/3/07 8:54 P
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Yeah, I love the taste of the Laphroaig but it's definitely not one for novices. I also like the Laguvalin as a smoother Islay malt.
One of the big eye openers for me in losing weight was just how many calories are in alcohol - I've definitely cut down on the Scotches as part of my weight loss efforts.
M@L
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| I'm SUCH a whisky snob and will only drink single malt. To me, blended whiskey tastes like tin and burbon is the spawn of satan. I love the peaty Scotch whiskys such as Laphroaig or Talisker, but Cragganmore is | |
