Arome Podcast

Another week, another smoke. Rocky uppercuts our senses, we goof on the proofing of a cask strength scotch (yeah, it’s 118 proof), talk about one expensive bottle of cognac and discuss a little about nerdy net culture.

Listen to the episode:
Episode 3 – Fruits of Champs

Cigar:
Rocky Patel Decade – Torpedo
Made by: El Paraiso Cigars (Nestor Plasencia)
Factory location: Danlí, Honduras
Price: $10.50 USD
Ring gauge: 52
Length: 16.5 CM / 6.5 INCHES
Shape: Torpedo (Figurado)
Filler: Nicaragua
Binder: Nicaragua
Wrapper: Ecuador (Sumatra)
Our rating: Abtin: 5 Frank: 4
#15 Cigar Aficionado Cigar of the Year 2008
Cigar Aficionado: 92pts (95pts CA Cigar Insider)
http://www.rockypatel.com/main.html
http://www.cigaraficionado.com/

In between takes, we try and pinpoint what this cigar tastes like.
http://qik.com/video/1725272

This is the recipe for the pasta in pine nuts and mushroom sauce that Frank our producer thought the cigar tasted like.

(serves 4)
20g unsalted butter
2 tbs olive oil
1 onion, thinly sliced
2 garlic cloves, thinly sliced
200g Swiss brown mushrooms, thickly sliced
200g fresh shiitake mushrooms*, stems trimmed, thickly sliced
150g oyster mushrooms, roughly chopped
1/2 cup (125ml) white wine
500g fusilli (or other short pasta)
250g creme fraiche*
1/3 cup (50g) pine nuts, toasted*
1/2 cup roughly chopped flat-leaf parsley leaves

Method
Heat the butter and 1 tablespoon of the oil in a deep frypan over medium-low heat. Add the onion and cook for about 5 minutes, then add the sliced garlic and cook for a further 5 minutes, or until soft and fragrant. Add the Swiss brown, oyster and shiitake mushrooms with the white wine and bring to the boil. Reduce the heat to low and simmer, stirring, for 5 to 10 minutes, or until the wine is reduced and the mushrooms are tender. Meanwhile, cook the pasta in a large saucepan of boiling water until al dente or according to packet instructions. Remove the mushroom mixture from the heat and stir through the creme fraiche and remaining oil, followed by the toasted pine nuts and parsley. Add the sauce to the drained pasta and toss to combine.

Season to taste with sea salt and freshly ground black pepper and serve immediately.

Scotch:
The Macallan – Cask Strength 10 Years Old Scotch Whiskey
Color: Amber – Red Mahogany
Type: Single Malt
Format: 750 ML
Country: United Kingdom
Region: Scotland (Speyside)
Producer: The Macallan Distillers Ltd
Alcohol Content: 58.0 %
Price: $88.75 CAD (SAQ)
http://www.themacallan.com/
http://www.saq.com/

Louis XIII de Rémy Martin
http://www.louis-xiii.com/

SAQ Auction
http://www.iegor.net/saq/page3.php?lang=en

Twitter Trumps 911
http://www.wired.com/

Twitter circa 1935
http://www.flickr.com/

Three wolf moon t-shit
http://www.amazon.com/

Zubaz pants
http://www.amazon.com/

British commando fighting knife
http://www.amazon.com/

Google logo controversy
http://arstechnica.com/

Small ISPs fight ruling that let Bell throttle internet speeds
http://www.cbc.ca/

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You can follow us on twitter at:
twitter.com/aromepodcast

as well as individually at:
twitter.com/frankdeawoken
twitter.com/abtinfarokhfal
twitter.com/FrankDeProducer

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http://www.youtube.com/user/Contextdnb
and at
https://www.beatport.com/