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Feb 6, 2017 - Salt Bae -The Meme Game, as the name shows that it is the Salt Bae meme. Games to reveal the ones you should download to your phone. Prove you have the skills by completing this super short but challenging game. This quick game will separate the Bae’s from the Bozo’s! This game features our popular “High Score Selfie. 1) “Salt Bae” Bartender Battle Your bar deserves its own salt bae: a server or bartender who performs a trick so good, it’s gotta be shared on social mediaASAP. Challenge your bartenders to perfect a signature move like a cocktail shaking dance.
Related Articles. People get hung up on the word “best,” especially when that word comes attached to a phrase like “20 Best Whiskies You Can Buy Right Now.” You can practically hear the protests already—“But if there are 20 of them, how can they all be ‘best?’” To these people I say politely (and with infinite patience): Pipe down. There are as many expressions of scotch as there are angels nipping at every whisky cask in the Hebrides and as there are snooty grammarians who want to take the fun out of the pursuit of incredible liquor. The Balvenie DoubleWood 12 Year Old Photo: Courtesy of The The Balvenie DoubleWood 12 Year Old The inimitable has been at The Balvenie going on 60 years.
He’s the longest-tenured and most highly decorated malt master in the business and has had a hand in the development of some legendary whiskies, from the Tun 1401 series to the, a collection of 25 handpicked casks curated by Stewart that include vintage single malts spanning his illustrious career. But of all the whiskies he’s made, Stewart once told me, he’s most proud of DoubleWood 12 Year Old ($55), which changed the way the industry approached spirit maturation. It’s aged in two types of barrels: American oak and European oak sherry. Today, virtually every whisky distillery in the world has similarly aged whiskies in their portfolio, but only one is the true original. Highland Park Odin Photo: Nick Korn Highland Park Odin Released in 2015, ($350) outmuscled Freya, Loki, and Thor as “Top God” in ’s Valhalla Collection, commemorating the Orkney-based distillery’s Norse heritage. Aged 16 years in a combination of first-fill sherry casks and refill hogsheads, it’s a robust whisky imbued with Highland Park’s trademark dense fruitiness, tinged with a subtle peaty component. There are other tasty treats in the mix, as well, including toasted walnuts and baking and wood spices.
It’s rich and chewy and drinks like a meal. An estimable dram tailored to fit serious scotch drinkers.
Bottled at 111.6 proof, it’s the highest proof of any release. Aberlour A’Bunadh Photo: Courtesy of Aberlour Aberlour A’Bunadh Every February, for as far back as anyone can recall, the folks at in Speyside have been emptying a bottle of whisky into the River Spey to “bless” the beginning of salmon fishing season. And wouldn’t you know it, the salmon haven’t once raised an objection. A’Bunadh is Scottish Gaelic for “of the origins,” a nod to Aberlour’s founder, James Fleming.
This full-bodied, creamy expression is produced one batch at a time and matured exclusively in first-fill oloroso sherry casks. The nose offers mixed spices, praline, and citrus zest. On the palate is a cornucopia of bright fruit flavor spiked with ginger and dark chocolate. It’s bottled at cask strength, which hovers around 122 proof, varying slightly from cask to cask. Truly a game changer in the whisky world, Aberlour A’Bunadh ($100) has commanded a cult-like following since it was introduced in 1997.
Bunnahabhain Scotch Whisky Photo: Courtesy of Bunnahabhain Bunnahabhain 25 Year Old The island of Islay is renowned for peat-heavy scotch made by the likes of,. The region’s most notable outlier is, where, since 1881, it’s produced exceptional whisky with nary a hint of peat influence. Bunnahabhain 25 ($700) is an exemplar of elegance and balance. Aged in ex-bourbon, scotch, and sherry casks, it offers aromas of polished leather, rich dried fruits, and spiced oak.
Primary flavors are sweet berries, roasted nuts, and cereal, with a touch of sea salt on the finish. In 2010, Bunnahabhain upped the proof from 86 to 92.6, providing an extra measure of oomph to this world-class whisky. Talisker 10 Year Old Photo: Jo Hanley Talisker 10 Year Old This briny beauty is a classic island whisky from the, founded in 1830 on the south shore of Loch Harport, a gorgeous area that yields beautiful whisky. The nose on Talisker 10 ($50) opens with a surge of peat smoke followed by hints of salty seawater and citrus. With a full-bodied and rich mouthfeel, it’s a whisky that offers considerable warmth. The flavor profile is highlighted by dried-fruit sweetness, smoke, and cereal grains. Pepper has a go at the back of the tongue, producing a long finish that strikes a balance between sweet and spicy.
Oban 14 Years Old Photo: Courtesy of Oban Oban 14 Years Old (pronounced “OH-bin”) is a port town in western Scotland known as the gateway to the Hebridean islands. Its eponymous distillery, established in 1794, produces whisky with a flavor profile that straddles the smoky style of the Scottish islands and the livelier, more toothsome malts made in the Highlands. Oban 14 Years Old ($75) is a wee bit oily and quite a bit weighty. Smells like lemons and pears sprinkled with sea salt, set atop a table that had recently been on fire. Tastes like dried figs dipped in honey up front, followed by some oak and malt dryness. Begs to be paired with oysters and smoked salmon. Bruichladdich Black Art Photo: Courtesy of Bruichladdich Bruichladdich Black Art 1990, Edition 6.1 The sixth commercially available version of this mythic whisky is an unpeated Islay malt aged 26 years in cask types prefers to keep secret.
What is manifest, though, is that Black Art ($350) is an exceptionally rare and unique dram. The aromas are plentiful, among them raisin, apple, blackberry jam, brown sugar, and charred oak. The vitality of the oak and the fruit is sensational. It’s a whisky that twists and changes constantly. Mysterious and inscrutable, it delivers an assortment of tastes that surprise and delight, from honeycomb to ginger-nut biscuits to tobacco. It is non-chill-filtered and bottled at a cask strength of 93.2 proof. Bowmore 15 Year Old Photo: Courtesy of Bowmore/Paul Strabbing Bowmore 15 Year Old Located along the shores of Loch Indaal, holds the distinction of being the oldest licensed distillery on Islay.
At 15 years old, though, the finest whisky in the portfolio is just a pup. Centuries-old stone warehouse, the No. 1 Vaults, famously begets whisky of impeccable balance, complexity, and beauty, as exemplified by the 15 Year Old expression ($76). Breathe in and delight in aromas of toffee, ripe berries, and charred oak. Savor the brininess on the tongue and the taste of pineapple dipped in chocolate, seasoned with salt. And, of course, the whole blessed deal is enwreathed in Islay’s signature smoke.
Lagavulin 16 Years Old Photo: Courtesy of Lagavulin Lagavulin 16 Years Old The most celebrated of the five whiskies in the range is the stuff of legend, for peat’s sake. Peat, of course, is the lifeblood of Islay whisky, and there’s nary a dram produced on that scotch-soaked isle that is as peat-forward as Lagavulin 16 ($90). It’s a smoke show, simple as that.
Okay, maybe not so simple. There’s a bit of sweetness to this whisky, and some seaweed and bacon notes, as well. Mouthfeel is slightly oily, the juice chewy. It’s the spiritual kin of the Shetland sweater—stylish, full of texture, and a source of great warmth.
Glenmorangie Signet Photo: Courtesy of Glenmorangie Signet What makes this whisky such a standout is a singular stroke of genius by master distiller Bill Lumsden—marrying barley with chocolate malt to produce the mash. The designer casks made bespoke for Glenmorangie from American white oak play a key role, as well. ($200), the richest whisky in the brand’s expansive portfolio, smells of plum pudding and fresh coffee. The palate leads with sweet vanilla icing and then pivots to sizzling spices, lemon, and bitter mocha. The dramatic swing can be momentarily bewildering, but in the funnest, wiliest, whiskiest way possible. Ledaig 1996 19 Years Old Photo: Courtesy of Ledaig Ledaig 1996 19 Years Old Lest ye be mistaken for a whisky neophyte, remember that this single-malt scotch from the Inner Hebrides is pronounced “la-chayk” or even “la-chik” (“la-dayg,” on the other hand, sounds like a Bond villain).
Ledaig, “safe haven” in Gaelic, is handcrafted at the, the only whisky production facility on the impossibly colorful Isle of Mull. The Ledaig 1996 19 Years Old ($200) is what is often referred to as a “peat bomb,” crackling with smoky goodness from sniff to finish.
And bless the ole malt master’s heart for all the other wonderful things at play in this whisky—toffee and seaweed on the nose, with apple, orange, and black pepper mingling on the palate. Finishes long, with peaty embers glowing. Glenfarclas scotch Photo: Courtesy of Glenfarclas Glenfarclas 17 Year Old can be challenging to pronounce, especially after a dram or two, but don’t let that deter you from going for it.
This classic Speyside whisky is worth twisting the tongue over. The rich amber-colored 17 ($94) is full-flavored and balanced, develops slowly, and brims with sweet malty notes and the intensely jammy flavor of a black mission fig—and with a touch of peat smoke and a hint of oak to boot. It combines the smoothness of the distillery’s younger whiskies with the depth of the older expressions. Old Pulteney 21 Year Old Photo: Courtesy of Old Pulteney/Reuben Paris Old Pulteney 21 Year Old, which was founded in 1826, is located way up in the Scottish Highlands near the royal burgh of Wick, making it the most northerly whisky-making facility on the Scottish mainland. Old Pulteney is known as “the Maritime Malt,” and the ($190) certainly has its sea legs.
Cd cover and cd label design cd/dvd label maker for mac free. Er, sea mouth, as evidenced by its fish-oil-like texture and prominent briny notes. The bulk of the spirit that goes into the final blend was aged in ex-oloroso sherry casks, imbuing the whisky with rich toffee and vanilla flavor.
There are biscuits, dates, and baked apple in the mix, as well, with smoke and a hint of iodine on the lingering finish. The Glenlivet 18 Year Old Photo: Courtesy of The Glenlivet The Glenlivet 18 Year Old master distiller Alan Winchester has made many fantastic whiskies over the years, none more significant or awarded than the 18 Year Old ($120). Winchester shepherds this expression through several different cask types, including both first- and second-fill American oak (for tropical fruitiness) and ex-sherry oak (for spicy complexity). It’s an intense whisky, full of ripe citrus and winter spice flavor. The 18 has garnered virtually every award of note handed out in the spirits industry, and deservedly so.
It may well be the most complete mass-market whisky of all. Ardbeg Corryvreckan Photo: Courtesy of Ardbeg Ardbeg Corryvreckan This whisky takes its name from a famous whirlpool that lies to the north of Islay, where swimming is definitely not encouraged. Like its namesake, the single malt ($95) is a deep and turbulent force, swirling with intense flavors such as vanilla, bacon, blueberry, and black tarry espresso that coat the palate with rich, melted, dark fruits. The finish is long and powerful and delivers chocolate-coated cherries and hot pepper sauce. Awarded The World’s Best Single Malt in 2010 by the World Whiskies Awards. The Glenfiddich 21 Year Old Photo: Courtesy of Glenfiddich The Glenfiddich 21 Year Old distillery is synonymous with Speyside whisky, and this expression is ripe with the brand’s signature cereal grain and subtle oak notes. Ah, but malt master Brian Kinsman adds a sublime touch, finishing the 21 Year Old ($200) in Caribbean rum casks that rouse exotic fruit flavors such as mango, lime, and banana.
Opens soft on the palate and then busts a move toward brisk and peppery, with smoke and ginger on a very long and warming finish. Craigellachie 23 Year Old Photo: Courtesy of Craigellachie Craigellachie 23 Year Old Craigellachie was founded in 1891 but only recently entered the single-malt market with this powerhouse whisky, which won the Best in Show prize in 2015 at the prestigious San Francisco World Spirits Competition. Craigellachie 23 Year Old ($300) has the fresh tropical fruit flavor you’d expect from a Speyside whisky, complemented by toasted oak and a zing of menthol freshness. And there’s pineapple, too. Delicious pineapple. The GlenDronach Single Cask Photo: Courtesy of GlenDronach The GlenDronach Single Cask 1990 #2257, Aged 27 Years This limited-edition single malt from the was released in 2018 and became an instant classic in the offhand opinion of at least one whisky-soaked observer (ahem!).
The GlenDronach Single Cask 1990 ($1,100) spent more than a quarter century resting inside a sherry butt, which was as consequential to the flavor profile as it is funny to say out loud. The sherry wood imparted nuttiness and dark fruit flavor. Time imbued the spirit with intensity. And make no mistake, this is a heavy-duty dram. Afford it the respect it deserves, or be prepared to pay a steep toll the next morning.
Instructions. Heat a pot of water on the stove to boiling. Lightly salt, then cook your pasta. While your pasta is cooking, steam your cauliflower - I have a steamer basket that I put over a pot of water on the stove, but you could also put the cauliflower in a microwave safe lidded container (I use a glass one if I'm doing this), put a few tbs of water in the bottom, cover and cook in the microwave for 5-7 minutes or so. Once that's done, put it in a blender with the 1/2 cup of chicken broth and blend until it's very smooth.
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Should only take a minute or two. Measure out 1 3/4 cups of the puree (there may be a little leftover). Once you've drained your pasta, put it back in the pot it just cooked in on the LOWEST heat setting, add the cauliflower puree, the cheeses, the broccoli and 1/8 tsp salt and stir until everything is heated through and the cheeses have melted. Taste it, if you feel like it needs that extra 1/8 tsp of salt then add it in and serve! Congrats on starting the 21 Day Fix, Kathy! It’s not a stupid question, casseroles like this can be confusing.
Basically you’re adding up the containers for each ingredient and then dividing by the number of servings. For example, this recipe calls for 6 cups of cooked pasta. 6 cups = 12 yellows. Since there are 8 servings, that equals out to 1 1/2 yellows per serving.
I hope that makes sense. Then I would go on to the next ingredient, then the next, etc. – Btw, I figured out the measurements of the containers by pouring water into them and measuring the water. I’m not allowed to share this information, but it’s something that you can do at home. I use standard measurements on the blog so that anyone can use the recipes, and then figure out the container equivalents for us fixers.
П™‚ If you’re still having questions about this, please feel free to message me (under “contact me” in the menu) and I’ll be happy to personally chat with you and help clarify this or any other questions you may have. Is it possible that the cauliflower didn’t cook long enough? It has to be super-soft, falling apart. I’ve had something similar happen to me when I was making mashed cauliflower it came out kind of gritty and I figured out that that was why. I’m not using a high-powered blender or anything, just a regular Oster and as long as I cook the cauliflower long enough it always comes out really smooth.
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We’ve even used the mixture to make a cauliflower soup and it worked out really well. I hope that helps! I am day 1 post-21 day fix challenge and was looking for a casserole-type thing to use up leftover turkey. This was perfect, plus I added some red pepper. I didn’t get what the purpose of the cauliflower puree was until I mixed it altogether and got it – a creamier texture without actual cream or more cheese. The boyfriend said it was GREAT (he had no idea I used the cauliflower puree).
The only adjustments I made were I used about 1/3 of the cooked macaroni (seriously, six cups of mac is A TON) and divided cheese in two portions: 2 cups and then 2/3. After everything cooked up together in the stove top, I poured it into a casserole dish and cooked it at 355 for 15 minutes, topping it with the remaining 2/3 of cheese. It gave it a pretty good appearance that it was nothing but cheesy goodness!