Cooking with Bourbon & Whiskey for Fun

[dave ziegler]

I am thinking about baking some Spam and Beans again and this time in a bowl with lots of Beer and Whiskey to soak then Bake. I love the sweetness that whiskey gives to Spam and I want to see what the two together soaking first do for its flavor!
Dave Z
Old Hickory America's Most magnificent Bourbon
--------------====================-----------

[dave ziegler]

Why not pour a little Bourbon in the burgers before you put them on the grill, they will surprise you how good they will taste! I like putting Bourbon in my Meat loaf with the ketchp and pieces of bread, when it is done the flavor is wonderful so I would think burgers on the grill with Bourbon in them would be too?
Dave Z
Old Hickory America's Most Magnificent bourbon

[Gillman]

I cooked for a while with Spam some years ago. I used the lower salt version because I find the regular one way too salty. I think I found a low salt low fat Spam that was still rich enough for me.

I liked it partly for the taste and partly for the interesting history of this food (see Wikipedia for many absorbing details). In Canada, we have Klik and Kam which are similar, I believe these canned luncheon meats are known only in Canada but I might be wrong.

I never tried it with liquor but I could see glazing a whole Spam with bourbon and brown sugar and cloves.

By the way, Elizabeth David once wrote an essay on the use of whisky in the kitchen which is amusing and typically brilliant. I'll post a short extract soon. (I think it is allowed to cite short extracts of works provided it is for research or educational purposes and not to make money).

Gary