Thread: Egg Nog

aem wrote:
> Our friends divide into two camps: some like homemade egg nog, some
> like storebought egg nog. Clear preference by each side, reasons
> given on both sides usually revolve around texture more than taste.
> What say you?

I was never a huge eggnog fan growing up. Now I adore SilkNog and look
forward to it coming back seasonally. The addition of a shot of Bailey's
Irish makes it all the better. Yum!!

On 08/12/2010 5:52 PM, aem wrote:
> Our friends divide into two camps: some like homemade egg nog, some
> like storebought egg nog. Clear preference by each side, reasons
> given on both sides usually revolve around texture more than taste.
> What say you?
>
> For those who like homemade (or haven't tried it), here's the recipe
> from Culinary Institute of America. -aem
> http://www.kitchendaily.com/2010/11/...o-make-eggnog/

I always preferred home made, even when the commercially made stuff was
much better than it is now. I have not bought any for years because it
has been disappointing for many years. It is way too sweet and
artificially thickened.

On 12/8/2010 5:52 PM, aem wrote:
> Our friends divide into two camps: some like homemade egg nog, some
> like storebought egg nog. Clear preference by each side, reasons
> given on both sides usually revolve around texture more than taste.
> What say you?
>
> For those who like homemade (or haven't tried it), here's the recipe
> from Culinary Institute of America. -aem
> http://www.kitchendaily.com/2010/11/...o-make-eggnog/

I like both.

--
Currently reading: It's finals, what do you think I'm reading?

On Wed, 8 Dec 2010 14:52:40 -0800 (PST), aem <[email protected]>
wrote:

>Our friends divide into two camps: some like homemade egg nog, some
>like storebought egg nog. Clear preference by each side, reasons
>given on both sides usually revolve around texture more than taste.
>What say you?
>
>For those who like homemade (or haven't tried it), here's the recipe
>from Culinary Institute of America. -aem
>http://www.kitchendaily.com/2010/11/...o-make-eggnog/

That's pretty much how I make them- but I leave out the allspice and
am likely to just use whole milk. Surprised they don't worry about
the raw eggs.

The store bought ones taste like chemical to me. The rest of my
family likes the store bought so I make my nog in a cocktail shaker.

Jim

"aem" <[email protected]> wrote in message
news:[email protected]...
> Our friends divide into two camps: some like homemade egg nog, some
> like storebought egg nog. Clear preference by each side, reasons
> given on both sides usually revolve around texture more than taste.
> What say you?

I'll confess that I've never been moved to make it, although I read the
recipe in The Joy of Cooking. The store-bought stuff is ok, with a healthy
shot of rum and some fresh nutmeg in it.



Brian
--
Day 672 of the "no grouchy usenet posts" project.
Current music playing: None.

On Wed, 8 Dec 2010 17:30:27 -0600, "Default User"
<[email protected]> wrote:

>"aem" <[email protected]> wrote in message
>news:[email protected]...
>> Our friends divide into two camps: some like homemade egg nog, some
>> like storebought egg nog. Clear preference by each side, reasons
>> given on both sides usually revolve around texture more than taste.
>> What say you?
>
>I'll confess that I've never been moved to make it, although I read the
>recipe in The Joy of Cooking. The store-bought stuff is ok, with a healthy
>shot of rum and some fresh nutmeg in it.

I made some years and years ago...it was heavenly. However it is a
fair amount of work, at least when I made it then.

I don't buy commercial eggnog these days unless it doesn't have HFCS
in it. Most do..so I go without. And most are too sickly sweet for
my tastes, but once in a long while I do succumb. And I like a splash
of dark rum in it, when I do indulge.

Has anyone ever had or made Michael Ruhlman's version of eggnog?
http://blog.ruhlman.com/2008/12/happy-new-year.html

Christine
--
http://nightstirrings.blogspot.com

aem <[email protected]> wrote:

>Our friends divide into two camps: some like homemade egg nog, some
>like storebought egg nog. Clear preference by each side, reasons
>given on both sides usually revolve around texture more than taste.
>What say you?

I'll choose store bought every time, and it had better still be
unopened... my reason revolves around cleanliness and food handling
safety. I won't drink your booze unless I see you pop the seal... and
I have very good reason.

Christine Dabney <[email protected]> wrote:

-snip-
>
>I don't buy commercial eggnog these days unless it doesn't have HFCS
>in it. Most do..so I go without. And most are too sickly sweet for
>my tastes, but once in a long while I do succumb. And I like a splash
>of dark rum in it, when I do indulge.
>
>Has anyone ever had or made Michael Ruhlman's version of eggnog?
>http://blog.ruhlman.com/2008/12/happy-new-year.html
>

Not yet-- but bring this up again in 3 weeks & I'll tell you how it
is.<G> Thanks for the link.

The recipe is here-
http://www.chow.com/recipes/10758-best-eggnog
[read the other link first so you know they are talking about 2 year
old egg nog]

They also say on this page,linked from the one you posted
http://www.chow.com/food-news/53619/old-but-not-lethal/
"The FDA doesn't’recommend consuming unpasteurized raw eggs under any
circumstances, but Beattie says that in wine, concentrations of
alcohol as low as 8 percent are high enough to kill problematic
bacteria that may be present. There haven’t been any similar studies
done on alcohol in eggs or milk, but our recipe is more than 20
percent alcohol."

Good to know-- I always thought I was fooling myself, but enjoyed the
dangerous pleasure of raw eggs anyway.

This one gets built tomorrow. Will be ready Dec 30--
Jim

On 2010-12-08, aem <[email protected]> wrote:

> For those who like homemade (or haven't tried it), here's the recipe
> from Culinary Institute of America. -aem
> http://www.kitchendaily.com/2010/11/...o-make-eggnog/

Basically the same recipe I learned when I was about 9-10 yrs old,
minus the cream, nutmeg, and allspice. I learned it from the Betty
Crocker Kids Cookbook, which my mom bought for me, no doubt to
encourage me to learn cooking as she was a working single mom.

I guess that lack of cream, no doubt to make it easier for kids, is
why I don't like the syrupy thickness of today's commercial eggnogs.
I also had a Pyrex combo mixer/measuring cup. The mixer was a classic
hand cranked dual bladed ballon whip style and fit the Pyrex 4 cup
glass measuring cup by design, the skirt of the mixer acting as a full
lid to the container. The recipe called for adding all ingredients at
one time and ...well.... mixing, till frothy!

I think if you jes use CIAs recipe with whole eggs, mixing the eggs
before adding the rest, it will not turn out too much different than
the "whip egg whites separately" method. It was interesting to see
egg whites will whip with an immersion blender.

nb

On Wed 08 Dec 2010 03:52:40p, aem told us...

> Our friends divide into two camps: some like homemade egg nog, some
> like storebought egg nog. Clear preference by each side, reasons
> given on both sides usually revolve around texture more than taste.
> What say you?
>
> For those who like homemade (or haven't tried it), here's the recipe
> from Culinary Institute of America. -aem
> http://www.kitchendaily.com/2010/11/...o-make-eggnog/
>

I have made homemade eggnog countless times, but I still have an
affinity for good quality comercial eggnog. I agree that it's probably
a texture thing.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

In article
<[email protected]>,
aem <[email protected]> wrote:

> Our friends divide into two camps: some like homemade egg nog, some
> like storebought egg nog. Clear preference by each side, reasons
> given on both sides usually revolve around texture more than taste.
> What say you?

Homemade. Absolutely. I hated eggnog until I had it homemade. It
was gummy and nasty.

I use this recipe (using about a cup of sugar and two cups of whole
milk):

<http://arabianknits.blogspot.com/200...christmas-week
..html#eggnog>

GRACE¹S EGGNOG
I got this recipe from a friend on the internets. We make a double batch
and watch it go. Using fresh nutmeg is a must. This is especially good
with some kahlua.

3 pints Half-n-Half
1 pint whipping cream
1 1/2 dozen eggs (or the equivalent of Egg Beaters egg substitute)
1 1/2 tsp. nutmeg
1 1/2 cup sugar (varies to taste)
2 cups vanilla ice cream
1 to 2 cups milk
1/2 tsp. salt

Beat eggs very thoroughly. Half pint of the whipping cream is whipped.
Combine all ingredients and blend well. Shake before serving.


However, I am interested in trying one of these two recipes to
compare:


<http://www.keeperofthehome.org/2009/...ipes-incredibl
y-yummy-homemade-egg-nog.html>

<http://www.naturallyknockedup.com/2010/12/07/recipe-eggnog/>

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

On Dec 8, 5:05*pm, ravenlynne <ravenly...@somecraphere.com> wrote:
> On 12/8/2010 5:52 PM, aem wrote:
>
> > Our friends divide into two camps: *some like homemade egg nog, some
> > like storebought egg nog. *Clear preference by each side, reasons
> > given on both sides usually revolve around texture more than taste.
> > What say you?
>
> > For those who like homemade (or haven't tried it), here's the recipe
> > from Culinary Institute of America. * *-aem
> >http://www.kitchendaily.com/2010/11/...o-make-eggnog/
>
> I like both.
>
>
Me too!

"Brooklyn1" <Gravesend1> wrote in message
news:[email protected]..
> aem <[email protected]> wrote:
>
>>Our friends divide into two camps: some like homemade egg nog, some
>>like storebought egg nog. Clear preference by each side, reasons
>>given on both sides usually revolve around texture more than taste.
>>What say you?
>
> I'll choose store bought every time, and it had better still be
> unopened... my reason revolves around cleanliness and food handling
> safety. I won't drink your booze unless I see you pop the seal... and
> I have very good reason.

So... did "neighbor Mark" have to crack open a new bottle for your scotch on
the rocks after you carved and reconstructed his turkey this past
Thanksgiving Day?

Ranée at Arabian Knits wrote:
> In article
> <[email protected]>,
> aem <[email protected]> wrote:
>
>> Our friends divide into two camps: some like homemade egg nog, some
>> like storebought egg nog. Clear preference by each side, reasons
>> given on both sides usually revolve around texture more than taste.
>> What say you?
>
> Homemade. Absolutely. I hated eggnog until I had it homemade. It
> was gummy and nasty.
>

I disliked it until trying SilkNog. It was lighter yet delicious!

On Dec 8, 5:52*pm, aem <aem_ag...@yahoo.com> wrote:
> Our friends divide into two camps: *some like homemade egg nog, some
> like storebought egg nog. *Clear preference by each side, reasons
> given on both sides usually revolve around texture more than taste.
> What say you?
>
> For those who like homemade (or haven't tried it), here's the recipe
> from Culinary Institute of America. * *-aemhttp://www.kitchendaily.com/2010/11/12/how-to-make-eggnog/

Homemade, or good quality store-bought thinned with
extra milk. It's all good. And a shot of booze in it
never hurts.

Cindy Hamilton

Cindy Hamilton <[email protected]> wrote:

-snip-
>
>Homemade, or good quality store-bought thinned with
>extra milk. It's all good. And a shot of booze in it
>never hurts.
>

Hehe-- "a shot of booze"?

Might I note that the recipe for the one Christine asked about & I'm
making later today is a potent one.

http://www.chow.com/recipes/10758-best-eggnog
Roughly- to a dozen eggs and almost a 1/2 gallon of milk & cream, it
calls for 1 liter of Bourbon, 1/2 cup Rum & 1/2-1 cups "good cognac".

This spends at least 3 weeks mellowing in the frig- and as much as
2years. The recipe calls for the whipped whites and whipped cream to
be added at time of serving- but the author drinks it sans whites and
cream on the rocks.

I'll let you know by New Years eve.<g> [I'm making 2 different
recipes to see if I can simplify serving time by using whole eggs and
adding all of the cream at the beginning.
http://www.adashofbitters.com/2009/1...g-safe-or-not/ ]

Jim

On Thu, 9 Dec 2010 06:20:03 -0800 (PST), Cindy Hamilton
<[email protected]> wrote:

>On Dec 8, 5:52*pm, aem <aem_ag...@yahoo.com> wrote:
>> Our friends divide into two camps: *some like homemade egg nog, some
>> like storebought egg nog. *Clear preference by each side, reasons
>> given on both sides usually revolve around texture more than taste.
>> What say you?
>>
>> For those who like homemade (or haven't tried it), here's the recipe
>> from Culinary Institute of America. * *-aemhttp://www.kitchendaily.com/2010/11/12/how-to-make-eggnog/
>
>Homemade, or good quality store-bought thinned with
>extra milk. It's all good. And a shot of booze in it
>never hurts.

I see no point to egg nog without booze... sans booze there's no nog.

On Wed, 08 Dec 2010 19:06:04 -0500, Brooklyn1 wrote:

> aem <[email protected]> wrote:
>
>>Our friends divide into two camps: some like homemade egg nog, some
>>like storebought egg nog. Clear preference by each side, reasons
>>given on both sides usually revolve around texture more than taste.
>>What say you?
>
> I'll choose store bought every time, and it had better still be
> unopened... my reason revolves around cleanliness and food handling
> safety. I won't drink your booze unless I see you pop the seal... and
> I have very good reason.

friutcake.

blake

On Wed, 8 Dec 2010 23:07:12 -0500, Paco wrote:

> "Brooklyn1" <Gravesend1> wrote in message
> news:[email protected]..
>> aem <[email protected]> wrote:
>>
>>>Our friends divide into two camps: some like homemade egg nog, some
>>>like storebought egg nog. Clear preference by each side, reasons
>>>given on both sides usually revolve around texture more than taste.
>>>What say you?
>>
>> I'll choose store bought every time, and it had better still be
>> unopened... my reason revolves around cleanliness and food handling
>> safety. I won't drink your booze unless I see you pop the seal... and
>> I have very good reason.
>
> So... did "neighbor Mark" have to crack open a new bottle for your scotch on
> the rocks after you carved and reconstructed his turkey this past
> Thanksgiving Day?
>

sheldon drinks only distilled water, or rain water, and only pure-grain
alcohol.

your pal,
mandrake