There's 4 whiskey distilleries in Ireland. The only one in the North is Bushmills whose marketing boasts it has been distilling whiskey since 1608. I recommend their Black Bush, as the more expensive expressions are only marginally better. Like Glenfiddich there's a real house style that runs through all its expressions and despite populist chill-filtered overtones, remains good whiskey.

For some strange reason, perhaps the heat, I am drinking Heineken. Rest assured I will move onto the good stuff very shortly.

From a Der Spiegel interview with Nathan Myhrvold, 51, who served as the chief technology officer at Microsoft during the 1990s and has just published his enyclopedic tome “Modernist Cuisine” covering every facet of modern cuisine — from the physical basis of cooking right up to the art of molecular gastronomy.

SPIEGEL: You also recommend putting wine in a blender for decanting. Are you serious?

Myhrvold: Absolutely. It is called hyperdecanting …

SPIEGEL: … which is probably a great way to freak the hell out of any wine-lover.

Myhrvold: Completely. And thats half of the value. I did this with a friend of mine once who is a Spanish duke and who comes from one of the oldest wine-making families in Spain. When I hit the switch of the blender with his wine in there, I thought he is gonna pull a sword.

SPIEGEL: How does it work?

Myhrvold: Part of the goal of decanting is to have the gases that have dissolved in the wine come out of it. Another goal is to have oxygen come in. The traditional way is to pour the wine over a large part of the surface area of the decanter so that the exchange of gas is promoted. And so I said, hey, we can promote the exchange of gas even better with a blender in about 30 seconds. In blind tests, most people find this to be an improvement, particular for a young red wine, such as an ’82 Margaux.

Justino's Fine Rich Madeira.

shooey - I've just figured out how to beat you in a fight.

I'll just spray you with Zero.

With all those weeds in you - you'll just wilt away.

Last edited by The_Shooman (2011-05-01 03:12:14)

1997 Charmes Chambertin. I was really pleased because, going against conventional wisdom, when I opened a bottle a couple of years ago I thought it needed more time. It has now broadened out to display all its fruit and the classic pinot silky mouth feel. It won't get any better, so I shall drink the last 8 bottles over the next year without guilt. Lovely strawberry fruit - just in time for the BBQ season where it will be great with things like chicken and worth a try with lamb.

Just finished drinking over a liter of mung bean sprout smoothie mixed with rejuvalic. Blended a HUGE amount of sprouts to make the drinks, and now i'm completely off me tits fellas. Got a fridge full of thistles too.

Last edited by The_Shooman (2011-05-10 21:00:52)