Baking with kiltedpadre 

"Kiltedpadre" (kiltedpadre) 11/22/2017 at 21:25 • Filed to: None

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First step:quality control

Step two; mix

Top tip; when measuring the bourbon hold the measuring spoon over a glass so any “accidental” spills are contained.

Step three; bake.

While the pie bakes continue quality control. Just to be safe I recommend a second glass to insure the quality stays the same.

And voila:

shop-teacher > Kiltedpadre 11/22/2017 at 21:35

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I’ll be right over.

Spaceball-Two > Kiltedpadre 11/22/2017 at 21:36

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I like your style

WilliamsSW > Kiltedpadre 11/22/2017 at 21:37

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If you ever need help baking please let me know, I’m good at quality control

Kiltedpadre > Spaceball-Two 11/22/2017 at 21:43

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I’ve also made it with bacon added in as well.

Kiltedpadre > WilliamsSW 11/22/2017 at 21:44

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It’s always a good day when you can add bourbon to the shopping list and not have it questioned.

Spaceball-Two > Kiltedpadre 11/22/2017 at 21:45

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Nice! I just pulled the turkey out of its brine and working on the brussel sprouts and bacon casserole

Kiltedpadre > Spaceball-Two 11/22/2017 at 21:47

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My aunt is doing the main meal. She told me not to bring anything, but I feel bad bringing nothing when she’s been cooking all day.

I figure no one gets upset when an unexpected pie shows up.

gin-san - shitpost specialist > Kiltedpadre 11/22/2017 at 21:56

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bah gawd someone who cooks like me.

Quality control is the best part of cooking; Bulleit’s a great way to go. My new favourite recently has been Crown Royal Northern Harvest Rye - really good stuff.

On the bourbon end, when we asked a barman in Kyoto what he enjoyed he mentioned Booker’s bourbon, which was good and fucking strong at 65% alcohol. Too expensive in Canada, though.

MrDakka > Kiltedpadre 11/22/2017 at 22:02

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When I measure bourbon, this is a teaspoon’s worth

and here is a tablespoon’s worth

Spaceball-Two > Kiltedpadre 11/22/2017 at 22:04

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We’re hosting 12 tomorrow. Deep frying a bird and a glazed ham. We have the guests bring sides.

Tapas > Kiltedpadre 11/22/2017 at 22:11

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Mmm Bulleit..

Kiltedpadre > gin-san - shitpost specialist 11/22/2017 at 22:13

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I’ve found that Bulleit Bourbon for the price is hard to beat. I think it’s better than Maker’s Mark while still being less expensive. I keep meaning to try their rye as well but just tend to stick with Rittenhouse.

I generally restrict my more expensive drinking to scotch.

Kiltedpadre > MrDakka 11/22/2017 at 22:16

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I had about 3 teaspoons by that measure.

For the pie I stuck with a fancy dancy measuring spoon since your method might make it unlikely the pie would set properly.

Kiltedpadre > Spaceball-Two 11/22/2017 at 22:19

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My grandmother will make a couple sides, and my cousin will be there early to help. I’m not sure if my great-aunt will make it, but if so there will be 10.

 She always tells everyone else nothing which naturally means we all come up with something.

Chariotoflove > MrDakka 11/22/2017 at 23:52

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Knob Creek ftw.

gin-san - shitpost specialist > Kiltedpadre 11/23/2017 at 18:46

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Bulleit’s great, but it’s not the cheap option around here - a 750ml bottle (26 oz.) is still $40, which is about $5 more than the Crown Royal rye that I drink (and keep in mind, this is not the regular Crown in the purple box that isn’t tasty). A bottle of Maker’s Mark is $45 here, so not a big difference between it and Bulleit.

Kiltedpadre > gin-san - shitpost specialist 11/23/2017 at 19:33

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Yeah, I bought a 1L here for $24. They had the same deal on both the bourbon and rye. The place I bought it was running a deal where the 1L was only $2 more than the 750ml.

Makers Mark would’ve been $32 for 750ml.