[MM-MALTS-L] Still here

[Charles Maclean]

Guys,

Jon - I didn't know you had access to this list! Brilliant!

Guys (and Martine, Hon. Guy) - as well as being an outstanding writer,  
Jon Allen is a stupendous chef!
Listen to everything he says!

But, Ron, for me: lashings of Johnnie Walker Red, with lots of ice and  
water, is the ideal answer to the
(non-pairing) question 'what do I drink with a curry'.

I have been following other correspondence with interest. Trapped in  
China at the moment, owing to the government
having banned 'entertainment' out of respect for the dead in the  
earthquake - my presentations (unaccountably)
fall under this category. So Beijing cancelled, and Shanghai (where I  
now am) delayed for 48 hours - until tomorrow.

I should have arrived in Chengdu (heart of 'quake) the day before it  
happened... mercifully there was a cock up with
my visa, so I had to spend three days in Hong Kong - eating (Jon!).

Anyway, I now have lots of Chinese girlfriends and possibly a Chinese  
publisher.

Best,

Charlie


On 21 May 2008, at 12:23, Jon Allen wrote:

> Hi Ron - and hello all,
>
> Good to see life in the list.
>
> The Premium Malts bods at Diageo (Declaration of interest:  I  
> occasionally write for them) are coming to the end of a programme of  
> evenings which pair malts from their portfolio with different  
> cuisines from around the globe. This supercedes the whisky dinners  
> which they used to hold; the consensus (well, mine at any rate!) was  
> that drinking whisky throughout a meal was too much of a good thing.  
> These pairings are usually the work of the knowledgeable cook and  
> writer Richard Whittington who has been working on malts and food  
> matching for around nine years now.
>
> The menu for 'Malts Go to India' was the work of Jitin Joshi, the  
> executive chef at Atul Kochhar's Michelin-starred and upmarket  
> restaurant in London's Berkeley Square. (Highly recommend it - the  
> set lunch is great value.) The food is, for want of a better  
> description, modern Indian for European palates - the spicing is  
> sure, deep and subtle, which gives a lot of scope for matching.  
> Jitin is a superb chef who also loves malts. For this exercise he  
> told me that he started with the malts and then adjusted the spicing  
> of the recipes to make the most of the combination. Most malts were  
> paired with two dishes; two with a single dish. The pairings were:  
> Glen Elgin 12 with Onion Bhaji and Aloo Tikki; Cardhu 12 with Aloo  
> Chaat and Macchi Chaat; Talisker 10 with Chicken Tikka and Ghorkha  
> Chutney; Lagavulin 16 with Gelawati Kebab Samosa; frozen (ie  
> straight from the freezer) Dalwhinnie 15 with Pistachio Mousse with  
> Rum Raisins. I'm salivating at the memories!
>
> Some attendees are lucky enough to have been to quite a few of  
> evenings and those I speak to regularly thought this was one of the  
> most impressive.
>
> Ron, I can put a spare copy of the booklet from the evening in the  
> post if you e-mail me your address. If anyone would like a fuller  
> description of the dishes, post a request to the list and I'll type  
> them up - but I'm dashing off to the Distil exhibition now.
>
> Slainte
>
> Jon
>
> Jon Allen
> jonallen1 at hotmail.com
>
>
>
> > Date: Wed, 21 May 2008 23:15:31 +1200
> > From: st.peter at paradise.net.nz
> > Subject: Re: [MM-MALTS-L] Still here
> > To: ron at nooranismith.co.uk; mm-malts-l at grsnet.net
> > CC:
> >
> > Ron - I thought you'd never ask! Didn't you know that Dunlop have  
> been
> > Makin Tyres for 120 years now.
> >
> > Slainte
> > Peter
> > _______________________________________________
> > MM-MALTS-L mailing list
> > MM-MALTS-L at grsnet.net
> > http://lists.grsnet.net/mailman/listinfo/mm-malts-l
>
>
> Messenger's gone Mobile! Get it now!  
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