I prefer to cook a lot in a cast iron skillet. Start it cold with a lid to let it render a bit faster, up to about medium medium-low heat, begin pulling at the fine white foam so you get a range of chewy to just crisp.
Hoping to convert my whiskey loving father with this, has anyone tried it?
Rum blend is 2 oz. equal parts Navy Island Navy Strength Jamaican, Worthy Park Select, Planteray OFTD, and Probitas Green Label.
How to prevent these guys? I couldn't find it last night before dark and it munched so much in the meantime.
1oz each Appleton Signature and Worthy Park 109 for the body with a drizzle of Smith and Cross for a floater. Why is this so good??