Re: [CH] Piri-Piri - Whiskey question
Myron Menaker (myronm@bellsouth.net)
Tue, 06 Nov 2001 23:22:50 -0500
Something cheap...it won't matter. Maybe get a pint of brand-x bourbon
or blended whiskey. I've used both bourbon and rum...
Myron
Shantihhh@aol.com wrote:
>
> Ok, Alex, Myron and my buddies who've made this, I have a question. Being a
> California wine gal---what whiskey do you suggest. I am sure I can nab some
> from Steve's cabinet. But wait I think he has all that single malt Scotch
> stuff. LOL
>
> Mary-Anne, who just might get in trouble.....but hey he ain't marked the
> bottles. <VBEG>
>
> << From: "Alex Silbajoris" <asilbajo@hotmail.com>
> Subject: [CH] Re: Peri-Peri
>
> >From: Myron Menaker <myronm@bellsouth.net>
>
> >My recipe, the first one, can be quite potent!
>
> I'll vouch for that, I make it the same way. As the preparation does not
> require heating, all of the pepper strength remains intact. The flavor is
> not like any other hot product I can think of. Plus, as the oil and whiskey
> separate, you can choose to use just the oil, just the whiskey, or emulsify
> them and use them together. Lordy, what that can do to a bowl of hot broth.
>
> - - A >>
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Myron Menaker Daytona Beach FL USA
myronm@bellsouth.net |
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