Here is the customary look ahead to the month on the blog. Things will continue as they have been for the last few months. Three whisky/booze reviews per week, usually on Mondays, Wednesdays and Fridays. These will be loosely themed (see below for this month’s possible themes). On Tuesdays I will have restaurant reports from the Twin Cities metro. On Thursdays I will post a restaurant report from my travels. On Thursdays I will also promise to post two more travel reports on the weekends, and then I will usually not post them or at the most post one. It’s awful, I know—I don’t know how you put up with my lies. Speaking of those travel reports, in April I finished up all my reports of meals eaten in Delhi in January and February. I also made good headway in my reports on meals eaten in Goa in January and in Seoul in March. I now only have two of the former left, and probably three of the latter—depending on how I divide up the roughly 5000 pictures I have of Gwangjang market. At any rate, I will be done with those reports in May. But I won’t be done with all travel reports as last week I accumulated a few more in New York and New Jersey.
If you haven’t been to the blog in a while, you may be wondering what’s become of the recipe posts. Well, I’m not going to be posting any recipes on the blog for the foreseeable future—not with any predictable regularity at any rate. I am posting recipes but I’m doing so on Instagram, both in my regular posts there and in my cooking Reels and sometimes in tandem. If you really want recipes from me, go look there. In fact, I will likely put up another cooking Reel today.
Alright, here are some possible whisky week themes for May. If any particularly interest you, please write in below:
- Another Kilkerran week. Or possibly a Campbeltown week with a blend thrown in.
- Another peated Islay whisky week.
- A non-Islay peated whisky week
- A peated wine cask whisky week.
- A week of casks from Single Malts of Scotland all in the 10-11 year range.
- A week of Cadenhead releases from Speyside and Highlands distilleries.
- A week of releases from MacKillop’s Choice of whiskies distilled from 1966 to 1990.
A couple of the above are overlapping categories and so not every combination of the options is possible—I certainly can’t do all of the peated whisky weeks—but let me know in the comments below anyway if there are any that particularly interest you.
All of the reviews sound equally interesting to me.
As for the recipes, so far I have avoided the Instagram tar pit. Would you consider promotiing a recipe here when you post it here?
Yeah, I’ve been thinking about that. Not for every individual recipe I post but a “Recently on My Instagram” type thing from time to time.
LikeLiked by 1 person
I really like the reels.
I want one of those pans.
The one’s in your reels, an All Clad saucier?
I think the All-Clad pan that features most often is a one-off/limited edition ragu pan they offered only on email a few years ago. It’s basically like having a stainless steel karhai and so I use it a lot for Indian cooking.
How different is a karhai from a wok?
Though I’m sure there’s some variation in both genres, broadly speaking, woks slope down more gently to the base.