Here I used doppelbock for a strictly Bavarian version of the famous Italian osso bucco. The side dishes are typically Bavarian too, pretzel dumplings and Speckkrautsalat, a kind of coleslaw with bacon.
Yesterday was sausage day in the TFF Research Kitchen. I also made Blutwurst, more on that soon in a detailed report. After this exhausting work I didn't really fancy cooking today, so I took care of leftovers.
I haven't used whisky in cooking for a while which is a bit of a shame for a combined food and whisky blogger. Here is a recipe for a condiment that can be served with most kinds of barbecued and roast meat as well as steaks.
Poulet au vinaigre is on of the classic dishes of the cuisine of the French town of Lyon. I took Paul Bocuse's recipe for this dish as a base but instead of white wine vinegar I used Italian aceto balsamico.