To fuck or to cook?

[Tyrone Slothrop]

Originally Posted by Mmmm, Burger (C.J.)

Let's get back to cooking . . .

Am I the only one who doesn't drink scotch?

We made this last night, and it's going into the starting rotation.

[Tyrone Slothrop]

Originally Posted by Sidd Finch

My daughter turns five on Saturday and I was thinking about making her a dinner she'd really like and watching some movies. Any thoughts on menu? If you ask her, she tends to just identify what she ate yesterday.

Mac and cheese seems likely but anyone with experience cooking for a budding young foodie* should weigh in.


*Seriously. She's got an incredible sense of smell and she likes grown-up foods. In France last summer she started ordering the cheese plate for dessert, passing up the chocolate mousse and ice cream and such.

My six y.o. recently discovered mango, and loves it.

[Greedy,Greedy,Greedy]

Originally Posted by Tyrone Slothrop

Am I the only one who doesn't drink scotch?

We made this last night, and it's going into the starting rotation.

I think we've establish you and Wonk. And Adder doesn't drink stuff properly called scotch.

[Adder]

Originally Posted by Tyrone Slothrop

My six y.o. recently discovered mango, and loves it.

I ran into the Champagne mango during when it was last in season and found it to be even better than other varieties.

I may or may not have the palate of a six y.o.

[Hank Chinaski]

Originally Posted by Sidd Finch

My daughter turns five on Saturday and I was thinking about making her a dinner she'd really like and watching some movies. Any thoughts on menu? If you ask her, she tends to just identify what she ate yesterday.

Mac and cheese seems likely but anyone with experience cooking for a budding young foodie* should weigh in.


*Seriously. She's got an incredible sense of smell and she likes grown-up foods. In France last summer she started ordering the cheese plate for dessert, passing up the chocolate mousse and ice cream and such.

Thai fried rice is pretty simple, and if made nothot the sweetness of the coconut milk makes it a kid fave.

[Mmmm, Burger (C.J.)]

Originally Posted by Tyrone Slothrop

Am I the only one who doesn't drink scotch?

No. I was given a nice bottle for Christmas-McCallan 12 yo (or I was told it was nice). I've tried it neat, on the rocks, and with a splash of filtered water. And while I can appreciate why people like it, I'm far from hooked.

[Adder]

Originally Posted by Mmmm, Burger (C.J.)

No. I was given a nice bottle for Christmas-McCallan 12 yo (or I was told it was nice). I've tried it neat, on the rocks, and with a splash of filtered water. And while I can appreciate why people like it, I'm far from hooked.

By GGG's standards, this does not qualify as something that can be properly called Scotch.

The Macallan 12 is the only scotch I currently have in my house.

[Atticus Grinch]

Originally Posted by Tyrone Slothrop

Am I the only one who doesn't drink scotch?

I don't. My current restaurant drink is a Maker's Mark on the rocks with a splash of water. If I'm feeling fancy, I'll ask if they can make a French 75.

Over Christmas I was introduced to a digestif called American Honey, which is basically Drambuie except a whole lot less herbal and with Wild Turkey instead of scotch. Since Christmas I've given away a few bottles and bought one for myself. Quite delicious.

[Greedy,Greedy,Greedy]

Originally Posted by Adder

By GGG's standards, this does not qualify as something that can be properly called Scotch.

The Macallan 12 is the only scotch I currently have in my house.

That and Glenlivet are pretty much single malt for blended fans. At least it's not too hard to find.

[Sidd Finch]

Originally Posted by 1436

This is a bit more work than it seems at first, but is completely worth it. It is Mac and Cheese for the sophisticated that won't overwhelm the normal kid. Mine still prefer Kraft over this, but they like it nonetheless.

http://www.foodnetwork.com/recipes/c...ipe/index.html

Thanks! I've always gone with the basic -- not kraft, but just using really good cheddar. This sounds like a good variant.

I might dig into my new Keller cookbook (Ad Hoc at home) and make chicken pot pie or something.

[1436]

Originally Posted by Atticus Grinch

I don't. My current restaurant drink is a Maker's Mark on the rocks with a splash of water.

Same. I often drank too much of my parents' peaty scotch as a teenager and I've never gotten over that. In that same vein, my brother can't eat pralines.

Maker's Mark just seems the perfect liquid. Sure, I'll venture out to other whiskey and even get JWB or Chivas (which are so devoid of peat* that I wonder if either is really scotch), but in the end I really like the Maker's Mark. I have never enjoyed Jack and question the taste of those who do.

*I typically don't agree with Hank, but band-aid is what I taste in peaty scotches. Combine that with bad memories of overdoing it and I just can't get past that taste. I also hate pinot grigio, but with no really good reason.

[1436]

Originally Posted by Sidd Finch

Thanks! I've always gone with the basic -- not kraft, but just using really good cheddar. This sounds like a good variant.

When you are making it the blue cheese will seem overpowering, but when you eat it you will realize that there was just the right amount. If your kids like to grate cheese that can be a lot of fun.

The Kraft is a joke in our house because a former-chef friend always makes it for the kids when we get together and the kids go on and on about how good his mac and cheese is, especially as compared to the crap we serve them out of the box. It likely has to do with how much we rave about his food and the general atmosphere when we get together. It is funny nonetheless.

[Sidd Finch]

Originally Posted by 1436

I have never enjoyed Jack and question the taste of those who do.

I've had so many bad experiences with Jack that I can't honestly say I'm being fair when I say I hate it -- it may not be the taste, just the memories of all that vomiting in high school.

That said, taking perfectly good bourbon and passing it through charcoal doesn't seem like culinary wizardry to me.


AoS, I've been on a booze-buying binge lately, partly because Mrs. Finch bought me a bartending book with some interesting, though somewhat fussy, recipes.

[Atticus Grinch]

Originally Posted by Sidd Finch

I've had so many bad experiences with Jack that I can't honestly say I'm being fair when I say I hate it -- it may not be the taste, just the memories of all that vomiting in high school.

That said, taking perfectly good bourbon and passing it through charcoal doesn't seem like culinary wizardry to me.


AoS, I've been on a booze-buying binge lately, partly because Mrs. Finch bought me a bartending book with some interesting, though somewhat fussy, recipes.

My dad is a lifelong devotee of Jack Daniels, and for the longest time I assumed that I would know I had become a man when I started to like it. That day has never come, and now I've got four kids, a mortgage, and a minivan. I'm thankful for the delusion, though, because for all those years a part of me wondered whether I just wasn't cut out for hard liquor, and with a few exceptions here and there I imagine that kept me out of some trouble, until I discovered I like Maker's Mark.

I also grew up assuming that a man always always always ordered the hot salsa with his burritos, but I grew to actually like that. Now I think most burritos taste pretty much the same.

[Sidd Finch]

Originally Posted by Atticus Grinch

My dad is a lifelong devotee of Jack Daniels, and for the longest time I assumed that I would know I had become a man when I started to like it. That day has never come, and now I've got four kids, a mortgage, and a minivan. I'm thankful for the delusion, though, because for all those years a part of me wondered whether I just wasn't cut out for hard liquor, and with a few exceptions here and there I imagine that kept me out of some trouble, until I discovered I like Maker's Mark.

I also grew up assuming that a man always always always ordered the hot salsa with his burritos, but I grew to actually like that. Now I think most burritos taste pretty much the same.

I used to get the hot salsa on my burritos, but they started making it with too much jalapeno, which has a taste I don't really love. The day I actually got a whole jalapeno in my burrito was the day that I switched to the mild salsa. I find that the other sauces that you can put on top of the burrito add plenty of heat and have more interesting flavor.

OTOH, I have only 3 kids so maybe I'm just not adult enough.