By Kate Hopkins
Kate Hopkins knew there needed to be extra to whiskey than utilizing it as a mixer. She had an unquenchable thirst to benefit extra approximately "the drink" and set out on an bold itinerary discovering its historical past. Combining accomplished study with casual narrative, Hopkins entertains and educates the readers on whiskey's position within the heritage of the realm. She visited historians and pub proprietors, went to distilleries owned through agencies who promote millions of gallons in line with day, and artisans who promote millions of gallons in line with yr, and interviewed the aficionados and the typical drinkers, simply because the most effective elements of whiskey isn't just its flavor, however the tales in regards to the drink which are instructed round the bar. As an further bonus, she discusses the wonderful paintings of distilling, the correct how you can drink whiskey, and gives tasting notes on diversified manufacturers, all within the wish of getting to know the easiest shot of the liquor.
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Additional info for 99 Drams of Whiskey: The Accidental Hedonist's Quest for the Perfect Shot and the History of the Drink (1st Edition)
The meatballs are soft, so be cautious when turning them over not to break them; they firm up once they cook a little bit. Once they are brown, but not yet cooked through, remove them from the pot to a plate. There should be about 1 tablespoon (15 ml) of hot oil remaining in the pot; add more ghee if needed. Add the remaining sliced onions, garlic, coriander, ginger, turmeric, cardamom, cinnamon, and cloves. Cook on medium heat, allowing the onions to sizzle, stirring often and scraping the spices off the bottom.
There should be about 1 tablespoon (15 ml) of hot oil remaining in the pot; add more ghee if needed. Add the remaining sliced onions, garlic, coriander, ginger, turmeric, cardamom, cinnamon, and cloves. Cook on medium heat, allowing the onions to sizzle, stirring often and scraping the spices off the bottom. After about 5 minutes, the onions will be soft, wilted, and a beautiful yellow color. Add the chopped tomato and stir in. If your tomato is very ripe and watery, it will deglaze the bottom of the pan, but if it doesn’t, add a splash of water and scrape all the spicy bits off the bottom of the pot.
Add the tomatoes, tomato paste, water, oregano, garlic, and sugar. Stir once in a while, simmer on low for about 10 minutes, and then remove from the heat and set aside. FOR THE RED SAUCE: 2 tablespoons (28 ml) olive oil 2 large onions, diced small 1 teaspoon salt ½ teaspoon black pepper 1 can (28 ounces, or 785 g) crushed tomatoes 1 tablespoon (16 g) tomato paste ½ cup (120 ml) water 1½ teaspoons dried oregano 1 teaspoon garlic powder ½ teaspoon sugar In a large mixing bowl, combine the ¼ cup (65 g) cooked onion reserved from the sauce making with the ground meats and all other meatball ingredients.
99 Drams of Whiskey: The Accidental Hedonist's Quest for the Perfect Shot and the History of the Drink (1st Edition) by Kate Hopkins