tag:blogger.com,1999:blog-31452641.post5403839211999000999..comments2007-03-28T05:35:40.190-07:00cjohansenhttp://www.blogger.com/profile/02586015995851098931noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-31452641.post-80426793331718679222007-03-28T05:35:00.000-07:002007-03-28T05:35:00.000-07:00drstong: Experiment is the thing! What makes Islays so good for this recipe is the smokey flavors typical of Islay malts. That said, I have tried other single malts - thought not with sea salt - worth a try. The results are different. Might be just the thing for those who shy away from the smoke.cjohansenhttp://www.blogger.com/profile/02586015995851098931noreply@blogger.comtag:blogger.com,1999:blog-31452641.post-73859480219084398312007-03-26T09:28:00.000-07:002007-03-26T09:28:00.000-07:00I wonder if, Islay taking a bit of its character from salt air, if the smallest pinch of sea salt might render another single malt just as palatable in a recipe? Sodium bonds with everything, but it needs a moment to bond with flavors; cooking with salt enhances while salt at the table just tastes salty... Maybe adding the salt to the ground beans so that it's cooked in place? Well.. that may just enhance the coffee and not the whisky. It would make an interesting experiment!drstonghttp://www.blogger.com/profile/09430159472644815318noreply@blogger.com