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This was an argument that I was having with myself recently. I like scotch, but I prefer the depth of bourbon. There's more going on there for me, and I like the woody flavor of it.

I should also note that patty melts are delicious and my favorite diner meal. Hit it with the side of mayo and the ketchup dipping pool and everything's good.

I'm a whiskey drinker through and through. Love the stuff. I personally like 100-proof old grand-dad and maker's mark. Woodford Reserve and Knob Creek are nice, but I don't drink them as often. My standby whiskey is definitely that 100-proof old grand-dad. You may scoff at the affordability, but it's just as nice as the higher end whiskeys at like half the price.

I used to like watching the food network a lot, but then they started showing rachael ray all of the time. Along with her meals taking more than thirty minutes, they also weren't very good. I noticed that this was a running theme throughout a lot of the new programming. The only shows that I watch on the channel now are Molto Mario (when I can catch it), Iron Chef, Ina Garten, and Giada (She's a bit too perky for me, but she has good recipes). I'll watch some of the other shows if I'm up to it, in particular Good Eats, Easy Entertaining, and Essence of Emeril (it was the show that got me into food network). But, in terms of hours, probably like 3-5 hours/week.

I have to confess...that actually sounds really good to me. But is it ethical to show the public how to make this? It's like going on tv and demonstrating how to make meth or something. And karis121491, just so you know, there are other forms of punctuation besides the exclamation point. Might want to use the occasional comma or period. You know, just for variety's sake.

Once in a blue moon, a single malt Scotch will come along and absolutely blow me away - but on any other night, that same malt probably just won't do the trick. The sole exception has actually been Paterson's recommendation - I've had the Dalmore Cigar Malt many times, always with a good dark chocolate (Black and Gold or Cadbury Old Gold are favorites), and it's consistently amazing.

On the other hand, I'm more than up for a quality bourbon or rye whiskey at any given moment whatsoever. To my tastebuds, smoke and barley just don't stand a chance against quality oak, corn, and rye. One thing I've always wondered, though, is how the difference between pot and continuous stills actually manifests itself in a whisk(e)y's taste. I've just never (knowingly) seen it as an isolated variable.

Oh! I also think Islay and sometimes Jura really overdo the whole smoke thing. I tried Superstition for the first time the other night - I guess it was alright, if you like that sort of thing. But where's the complexity in that much of one dominating note? That's not a jab at all; it's simple, honest lack of comprehension.

Rye Whiskey! Ocean, Duck!

I am definitely an American Whiskey fancier; but, lately, unfortunately for my pocketbook, I've been running across some Scotch I really like.

Not the super-smoky peaty Islay stuff; but, some of the mellower ones.

There can be a complexity there, and a finesse, that American Whiskey, for all it's rough charm, seldom touches.

okay, I'll have to redeem my little state...what about boudin balls, pistolettes (pistolette bread stuffed with seafood mixture in a cream sauces then deep fried), tasso (okay you maybe able to find this other places)...all from cajun country (southeast Louisiana). Or what about Louisville's hot brown or rolled oysters???

They chose the eponymous Buckeyes for Columbus, but overlooked the delicious Sauerkraut Balls from Akron--delicious rounds of sauerkraut and corned beef breaded and deep fried. They're just about the only think I miss from home.