|
Moridin920 posted:I dunno I am not from FYAD and I too think drinking aged milk and eggs could potentially be not good. The booze quantity is important. It kills the bacteria. There is a video of a food lab intentionally injecting salmonella into sample nog and testing it after. After 3 weeks, all traces were gone.
|
# ? Dec 22, 2015 02:28 |
|
|
# ? Apr 27, 2024 17:40 |
|
If it wasn't the seed of some thread, invasion then I completely apologize.
|
# ? Dec 22, 2015 02:45 |
|
Nooner isn't really an invasion. More of an occupation.
|
# ? Dec 22, 2015 05:27 |
More like a fifth column.
|
|
# ? Dec 23, 2015 03:28 |
On the real though I like Nooner he's got moxie.
|
|
# ? Dec 23, 2015 03:28 |
|
Been almost 2 weeks so I cracked open a jar to taste some egg nog today. Don't remember ever drinking it before but its pretty drat good. Like a thick milk, has alittle rum taste in it. So glad I remembered this thread this year.
|
# ? Dec 23, 2015 04:23 |
|
I took mine to a family Christmas party this weekend (after drinking some the night before to make sure I wouldn't turn it into an exorcist themed party) and it was a hit. And that was only after 2 weeks. I'm looking forward to seeing what it tastes like at the end of this week or NYE.
|
# ? Dec 23, 2015 04:25 |
|
I made eggnog tonight and it was delicious. Thank you, thread, for introducing me to the wonder that is nog.
|
# ? Dec 23, 2015 10:46 |
|
What's the point of diminishing return on booze quality v final taste/smoothness? I used cheaper stuff on my first batch and even after two years it tastes like it could melt steel beams. Will smoother liquors affect the end product that noticeably?
|
# ? Dec 23, 2015 14:08 |
|
here are my 2 eggnog stories: Monday night was my office's Christmas party and my boss made a huge thing of eggnog and not a single person drank any of it because whothe gently caress drinks eggnog. Last night I wanted to pregame Star WAr movie so i poured a half pint of Capt Morgan (gross and lovely I know) butthere was no mixer in the house but then I saw my roommate had some eggnog in the fridge so i said gently caress it, but I didnt really look at the bottle until after i poured it and it turns out it was already alcoholic, like 15% alcohol so i got more drunker than I planned on but stll had fun at the movie! starwars spoiler :Luke isnt even in it until the very end
|
# ? Dec 23, 2015 19:23 |
|
killa-pope posted:What's the point of diminishing return on booze quality v final taste/smoothness? I used cheaper stuff on my first batch and even after two years it tastes like it could melt steel beams. Will smoother liquors affect the end product that noticeably? I've experimented a lot with different booze in the joy of cooking recipe over the years. I've used dark rum, spiced rum, southern comfort, bourbon, brandy and blends of rum/bourbon. One year I made a full strength batch using 100 proof booze and it had me a little worried for the first 2 weeks of aging but after a month it mellowed out and was uncompromisingly tasty. Aging makes a big difference and those first 2-4 weeks are the difference between "maybe I shouldn't have used the max amount of liquor" and "I totally could have upped the booze" I never spend more than ~$25 a handle and at that price I think the brandy works out best. I think it mostly comes down to domestic brandy being the best acceptable brown liquor at that price point that's actually aged in wood. spending a little more on barrel-aged rum or bourbon would probably pay similar dividends but i wouldn't recommend spending a ton on high end booze for this e: also, the peach brandy twist turned out AWESOME. I'll do it again next year poverty goat fucked around with this message at 22:21 on Jan 1, 2016 |
# ? Jan 1, 2016 22:14 |
|
Poured myself a glass of eggnog I made last year. It smells and tastes heavily of rum, I take it's safe to consume?
|
# ? Mar 27, 2016 23:27 |
|
Tenzarin posted:Poured myself a glass of eggnog I made last year. It smells and tastes heavily of rum, I take it's safe to consume? Yep.
|
# ? Mar 27, 2016 23:30 |
|
Eggnog time is fast approaching! I just want to say that last year I used cheap brandy and cheap rum, otherwise following Alton's recipe, and it was loving delicious. I have a question about adding cream. If I just want to add cream early and forget about it, do you think it makes any difference if you whip the cream before folding it into the hot eggnog? I figure any chemical transformation is undone as it combines in the hot liquid, but does anyone else have an opinion?
|
# ? Nov 8, 2016 23:34 |
|
Yeah youre right, the weird things that happen with fat dont matter when the entire structure melts from the heat. Ive never made alcoholic eggnog before, whats the difference between adding the mix of different liquors and doing something like just rum or rum+bourbon or kings cup: the eggnog? Is there really that much difference? Im asking mostly because I never use cognac or brandy so it feels like a waste to buy for exactly one recipe.
|
# ? Nov 9, 2016 00:26 |
|
I havent tried with upmarket booze, but i can certainly imagine you start to get some nice, complex flavours. Having said that, i've tried with just rum, just brandy, a combination of the two, and bourbon, and they all turned out deliciously. When what you want is an sweet, boozie, egg liqueur, i think it's hard to go far wrong.
|
# ? Nov 9, 2016 00:45 |
|
I've got a quart of Nesquik egg nog and a quart of regular flavor egg nog that's been in my fridge since last year. The anticipation is building...
|
# ? Nov 9, 2016 01:20 |
|
Thank you for bringing back this thread.
|
# ? Nov 9, 2016 01:38 |
|
Control Volume posted:Yeah youre right, the weird things that happen with fat dont matter when the entire structure melts from the heat. I have tried rum and bourbon and soco and some blends and ended up settling on brandy. Everyone likes it the best and no complaints from the people who ~don't like brandy~
|
# ? Nov 9, 2016 03:44 |
|
extravadanza posted:I've got a quart of Nesquik egg nog and a quart of regular flavor egg nog that's been in my fridge since last year. The anticipation is building... Wtf is nesquick egg nog? like, chocolate egg nog? Is it amazing or? Also, The mixing of the liquors just gives a different flavor. I like adding brandy to mine, adds a hint of vanilla. I go with 2:1:1 whiskey:rum:brandy when I make mine.
|
# ? Nov 9, 2016 17:02 |
|
Esposito posted:do you think it makes any difference if you whip the cream before folding it into the hot eggnog? Control Volume posted:Yeah youre right, the weird things that happen with fat dont matter when the entire structure melts from the heat. I'm looking to nog for the first time this year and I'm a little confused. The recipes don't mention any form of heat. What am I missing?
|
# ? Nov 10, 2016 02:19 |
|
Some eggnog recipes require a bit of boiling to thicken the yolks
|
# ? Nov 10, 2016 03:00 |
|
Control Volume posted:Some eggnog recipes require a bit of boiling to thicken the yolks you nog wrong. I can't find it now, but there is a university study that they prove that egg nog will have salmonella for the first few weeks, but after (i think) 4 weeks of melding, all the boo juice is gone. You don't need to cook it, you need to booze it up. The video is in the thread but im yammered.
|
# ? Nov 10, 2016 03:52 |
|
Steve Yun posted:https://www.youtube.com/watch?v=GeDhjN8dYYE THIS IS IT!
|
# ? Nov 10, 2016 03:53 |
|
deong posted:you nog wrong. or you can just use pasteurized eggs http://www.safeeggs.com/ has a store locator
|
# ? Nov 10, 2016 04:59 |
|
Ranter posted:I'm looking to nog for the first time this year and I'm a little confused. The recipes don't mention any form of heat. What am I missing? Yeah, you can do it cold or hot, but heating (no more than 75C/167f according to Alton, because I think the egg cooks or something begins to burn beyond that) can help thicken it a bit.
|
# ? Nov 10, 2016 11:24 |
|
deong posted:you nog wrong. The sentence you quoted clearly states its about thickening, not removing bad stuff?
|
# ? Nov 10, 2016 17:45 |
|
just use 100% heavy cream and it'll be plenty thick. i mean this is eggnog we're talking about there's no place in this thread for sensible diet choices
|
# ? Nov 10, 2016 17:49 |
|
Thickened egg and cream have different textures though.
|
# ? Nov 10, 2016 21:33 |
|
Someone tell me where I can buy some goddamn eggnog in the UK that isn't £10 for a carton on goddamn amazon
|
# ? Nov 10, 2016 23:04 |
|
Anybody ever make aged eggnog with scotch?
|
# ? Nov 10, 2016 23:35 |
|
I made eggnog for the first time with my boyfriend who has done it before. We adapted the Cooks Illustrated recipe, so it's just egg and sugar aging in alcohol - milk and cream to be added at time of serving. What's different with ours is that I dug up an old 19th century recipe for it done "Baltimore style". That is to say, 2:1:1 Madeira, rum, cognac. We used a 4 year Malmsey, an 8 year rum, and a XO cognac. It's now approximately aged 2 months, and it tastes like almond biscotti dipped in a caramel macchiato. So that turned out well.
Balqis fucked around with this message at 01:37 on Nov 11, 2016 |
# ? Nov 11, 2016 01:26 |
|
Balqis posted:I made eggnog for the first time with my boyfriend who has done it before. We adapted the Cooks Illustrated recipe, so it's just egg and sugar aging in alcohol - milk and cream to be added at time of serving. What's different with ours is that I dug up an old 19th century recipe for it done "Baltimore style". That is to say, 2:1:1 Madeira, rum, cognac. We used a 4 year Malmsey, an 8 year rum, and a XO cognac. It's now approximately aged 2 months, and it tastes like almond biscotti dipped in a caramel macchiato. So that turned out well. Goddamn that sounds incredible! Gonna have to try this.
|
# ? Nov 11, 2016 02:38 |
|
deong posted:Wtf is nesquick egg nog? like, chocolate egg nog? Is it amazing or? I don't know how it will be... I just decided to sweeten with Nesquick instead of sugar for one of my batches. I'm thinking it's hard to go wrong with delicious aged egg nog.
|
# ? Nov 11, 2016 03:35 |
|
Balqis posted:I made eggnog for the first time with my boyfriend who has done it before. We adapted the Cooks Illustrated recipe, so it's just egg and sugar aging in alcohol - milk and cream to be added at time of serving. What's different with ours is that I dug up an old 19th century recipe for it done "Baltimore style". That is to say, 2:1:1 Madeira, rum, cognac. We used a 4 year Malmsey, an 8 year rum, and a XO cognac. It's now approximately aged 2 months, and it tastes like almond biscotti dipped in a caramel macchiato. So that turned out well. Doing this, sounds amazing.
|
# ? Nov 11, 2016 06:23 |
|
Frankston posted:Someone tell me where I can buy some goddamn eggnog in the UK that isn't £10 for a carton on goddamn amazon I believe Advocat is the same thing and it's sold in most supermarkets in the booze aisle.
|
# ? Nov 11, 2016 07:21 |
|
I have never made egg nog myself but I had Thomas Keller's eggnog once and man was it good.
|
# ? Nov 11, 2016 12:26 |
|
What's the longest that someone has aged their nog? Last year I served some at a party I had made the year before and it was pretty loving good.Balqis posted:I made eggnog for the first time with my boyfriend who has done it before. We adapted the Cooks Illustrated recipe, so it's just egg and sugar aging in alcohol - milk and cream to be added at time of serving. What's different with ours is that I dug up an old 19th century recipe for it done "Baltimore style". That is to say, 2:1:1 Madeira, rum, cognac. We used a 4 year Malmsey, an 8 year rum, and a XO cognac. It's now approximately aged 2 months, and it tastes like almond biscotti dipped in a caramel macchiato. So that turned out well. I was considering doing Rum/Cognac with a little bit of Amaretto this year, but I may have to go with this.
|
# ? Nov 11, 2016 19:33 |
|
Catfish Noodlin posted:What's the longest that someone has aged their nog? Last year I served some at a party I had made the year before and it was pretty loving good. Literally drinking a glass I made in October 2014. Smooooooooth.
|
# ? Nov 11, 2016 21:38 |
|
|
# ? Apr 27, 2024 17:40 |
|
Catfish Noodlin posted:What's the longest that someone has aged their nog? Last year I served some at a party I had made the year before and it was pretty loving good. Yeah, keep in mind if you do it to adjust how much sugar you add. Malmsey is SWEET. I would love to see how the Baltimore nog ages but I have a feeling it won't last the winter. If I feel like drinking more cognac (always), maybe I'll make an extra batch for next Christmas. For reference, for 12 eggs I used a bottle of Madeira, and half of the cognac and rum. Adjusting for sugar, I only added a third cup. Could do with a pinch more if you like it sweet, but there's something refined about it as is.
|
# ? Nov 12, 2016 00:30 |