Adrian Forte's Fried Plantains With Pickled Scotch Bonnet Aioli
Forte calls the pickled Scotch bonnet aioli his 'utility paste' and always has some on hand to add to chili, lasagna, rice, a marinade, dressing or any number of dishes. Think of it as a condiment like sambal oelek; you can use it everywhere.
Note that pickling Scotch bonnets reduces the heat. The longer they are pickled, the less heat they have, but watch out — the heat that leaves the peppers is absorbed by the vinegar so the longer they stay in there, the hotter the vinegar liquid gets.
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Los Angeles Times
9 hours ago
- Los Angeles Times
Adrian Forte's Fried Plantains With Pickled Scotch Bonnet Aioli
This simple starter of fried plantains quickly became the star of the menu at Adrian Forte's modern Caribbean restaurant Lucia, which opened on Fairfax Avenue in the spring. The caramelized, crispy plantains are heightened with a pickled Scotch bonnet aioli that's based on a recipe from Forte's 'Yawd' cookbook and served on the side. Forte calls the pickled Scotch bonnet aioli his 'utility paste' and always has some on hand to add to chili, lasagna, rice, a marinade, dressing or any number of dishes. Think of it as a condiment like sambal oelek; you can use it everywhere. Note that pickling Scotch bonnets reduces the heat. The longer they are pickled, the less heat they have, but watch out — the heat that leaves the peppers is absorbed by the vinegar so the longer they stay in there, the hotter the vinegar liquid gets.
Forbes
26-06-2025
- Forbes
Bourbon Vs. Whiskey: What's The Difference?
Glass of whisky cognac or bourbon in ornamental glass next to a vinatge wooden barrel on a rustic ... More wood and dark background. Let's face it: the world of whiskey can feel a little intimidating at first. Between the terminology, regional styles, and endless bottles lining the shelves, it's easy to get overwhelmed. But once you understand a few basics, whiskey quickly becomes less of a mystery—and a lot more fun to explore. A good place to start? Bourbon. It's America's best-known whiskey, rich in flavor and steeped in tradition. But it's just one member of a much larger whiskey family that includes Scotch, Irish whiskey, Canadian whisky, and more. Each has its own personality, shaped by where it's made, how it's aged, and what grains go into the mash bill. So what exactly sets bourbon apart from other whiskies? Let's pour into the details. Bourbon vs. Whiskey: A Quick Primer Pouring whiskey from bottle into glass on wooden barrel against black background, closeup Think of whiskey as the umbrella term. It covers a wide range of spirits made from fermented grain mash and aged in barrels. Bourbon, on the other hand, is a specific type of whiskey with strict requirements. To be called bourbon, the whiskey must: That high corn content and new oak aging give bourbon its signature sweet, full-bodied flavor, often bursting with caramel, vanilla, and a touch of spice. Other types of whiskey are made differently. Scotch, for example, usually comes from malted barley and is aged in used barrels, often with a smoky, peaty character. Irish whiskey is typically triple-distilled for a smoother, lighter taste. And Canadian whisky, often referred to as "rye" regardless of its actual grain content, tends to be mild, clean, and easygoing. Flavor Profiles: What to Expect in the Glass Two hands clink glasses of whiskey wiskey on the couch, cozy. Bar drinking menu. Bourbons to Try Glass of whiskey or cognac with ice cubes and smoking cigar and on bar counter Buffalo Trace Balanced and approachable, this bourbon features smooth notes of caramel, vanilla, and a touch of brown sugar. Great for sipping straight or mixing into an Old Fashioned. Maker's Mark A classic wheated bourbon with soft, rounded flavors of honey, vanilla, and a gentle fruity finish. Creamy and mellow—perfect for those new to bourbon. Woodford Reserve Rich and complex with layers of dried fruit, toasty oak, dark chocolate, and a spicy edge. A great choice for drinkers looking for a deeper experience. Other Whiskeys to Explore Speyside scotch whisky tasting on old dark wooden vintage table with barley grains close up Scotch: Glenfiddich 12-Year-Old An approachable single malt with fresh, light notes of pear, malt, and honey. Smooth and only lightly fruity, it's a great entry into the Scotch world. Irish Whiskey: Jameson Ireland's most famous export for a reason. Expect a smooth, light-bodied whiskey with hints of green apple, vanilla, and a touch of spice. Works well in Irish coffee or neat. Canadian Whisky: Crown Royal A go-to Canadian classic with a clean, gentle profile. You'll find soft notes of vanilla, light oak, and a hint of caramel. Excellent for cocktails—or sipping by the fire. Whether you're drawn to bourbon's bold sweetness or curious about the smoky charm of Scotch, there's no wrong direction—only different roads to delicious. Bourbon tends to be the crowd-pleaser, with warm, comforting flavors that are easy to love. But branching out into Irish, Canadian, or Scotch whiskies opens up a whole world of nuance and regional character. The best way to learn what you like? Taste widely, ask questions, and keep a few good bottles on hand for research purposes. You know—for science.
CNET
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