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Glenlivet 70 Year Old Whiskey

/ Adam Barhan / Leave a comment

There’s aged whiskey, and then there’s theGlenlivet 70 Year Old Whiskey (£13,000; roughly $21,000). The second release in Gordon & MacPhail’s Generations range, this rare spirit was distilled on February 3, 1940, and comes in a gorgeous tear-shaped, hand-blown crystal decanter, with a silver stopper and base, and a handmade box crafted from Scottish Elm. If you want some, you’d best hurry — only 100 bottles were made. [Thanks, uncrate]

Boardwalk on Bulverde

/ Adam Barhan / Leave a comment

Tried the local attempt at a food cart collection tonight. Well there is a lot of room for growth to say the least. The Chicago dog was OK but not authentic by any stretch. The strange sandwich shop turned out a taco on a hoagie that was pretty bad. According to the website they close at 10, arrived at 8:45 and only two were open so go early to catch a selection.

Carbanara and Due Date

/ Adam Barhan / Leave a comment


Pasta was awesome would be a great binge meal before or after a race. I would give Due Date a 8, it was good funny but nowhere close to Step Brothers.

Ingredients

  • 1 pound dry spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces pancetta or slab bacon, cubed or sliced into small strips
  • 4 garlic cloves, finely chopped
  • 2 large eggs
  • 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • Freshly ground black pepper

Directions

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian “al dente.”) Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon iscrisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

Bacon

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesantogether in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

Bhut Jolokia Ghost Pepper Products

/ Adam Barhan / Leave a comment

Are you drinking straight from the gallon jar of Tabasco without even flinching? Then why not upgrade to cooking with the Bhut Jolokia Ghost Pepper. As the hottest pepper on the planet, it only has a Scoville heat rating of 1,041,427 — which happens to be over three times hotter than the Habanero and over 300 times that of the positively mild Jalapeno. If that’s not enough perspective for you, keep in mind that this fruit of the devil is so hot, your hands will burn if you touch them with bare skin. That’s why bhut-pepper.com’s products are so key, because they’ve done all the processing dirty work to provide consumers with skin-saving options for adding in the Ghost Pepper into everyday meals. Items include Ghost Pepper powder, flakes, dried chilies, and even spicy watermelon candy. Some kits also include recipe/fact cards, just in case you weren’t aware you’re essentially licking fire. Now who’s up for pranking some machismo friends? via-gearpatrol.com