How are we gonna know?
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- steved2112
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How are we gonna know?
How are we gonna know if this Bourbon is Ok to cook with if I don't drink most of it?
I feel like I;' Typing down hill.
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Re: How are we gonna know?
DO WHAT I DO.
Drink the bourbon and order a pizza.
Drink the bourbon and order a pizza.
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Re: How are we gonna know?
steved2112 wrote:How are we gonna know if this Bourbon is Ok to cook with if I don't drink most of it?
Sir, your commitment to quality control is admirable. Whatever ya do, don't ship your bourbon to Savage for further testing. She tends to demand "extended testing periods", I'm told.
Besides, if ya drink most of it your tastebuds'll be shot and you could cook damned near anything and it would be delectable. So pernt moot. Bottoms up!
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Re: How are we gonna know?
See, what you do, is start cooking, with a water glass of bourbon by your side. Just common sense, son.
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Re: How are we gonna know?
Except for deserts, I think, bourbon has too strong a flavour to cook with; drin it.
"America's Test Kitchen" had a small article recently about cooking with american whiaskeys. They concluded that they best to cook with was none other than TJD. Go figure. I guess that, like in wine, what makes something inferior to quaff, can make it better to cook with.
Whatevs.
"America's Test Kitchen" had a small article recently about cooking with american whiaskeys. They concluded that they best to cook with was none other than TJD. Go figure. I guess that, like in wine, what makes something inferior to quaff, can make it better to cook with.
Whatevs.
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Re: How are we gonna know?
Well the heat burns off the alcohol. So I guess in TJD with its lower proof, you maintain more of the liquid longer since most of it is fillerFNZ wrote:Except for deserts, I think, bourbon has too strong a flavour to cook with; drin it.
"America's Test Kitchen" had a small article recently about cooking with american whiaskeys. They concluded that they best to cook with was none other than TJD. Go figure. I guess that, like in wine, what makes something inferior to quaff, can make it better to cook with.
Whatevs.
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Re: How are we gonna know?
See? I learn shit from this board almost every day.Savage wrote:See, what you do, is start cooking, with a water glass of bourbon by your side. Just common sense, son.
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Re: How are we gonna know?
Quite.steved2112 wrote:How are we gonna know if this Bourbon is Ok to cook with if I don't drink most of it?
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Re: How are we gonna know?
good pointsteved2112 wrote:How are we gonna know if this Bourbon is Ok to cook with if I don't drink most of it?
Re: How are we gonna know?
Bourbon is really good when grilling chickin, especially when you smoke it. I make a killer BBQ sause with bourbon.FNZ wrote:Except for deserts, I think, bourbon has too strong a flavour to cook with; drin it.
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Re: How are we gonna know?
We only hope "board" wasn't a typo.ThirstyDrunk wrote:See? I learn shit from this board almost every day.Savage wrote:See, what you do, is start cooking, with a water glass of bourbon by your side. Just common sense, son.
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