[Article] Article: Quick, lets make some egg nog!
- Thread starter fly
- Start date
Problem: Someone mentioned egg nog today in the forum. We didn't have any in the house.
Solution: Make some damn noggggggggggggggggggggggggggggg
Here we go!
The needed chemicals. List to follow.
INGREDIENTS
Round one, eggs only. No semen.
6 eggs, two yolks.
Round two. Magic hand out of nowhere, dropping in the sweetness.
2 cups + 2 tablespoons of sugar
Round three. Beat it like Rhianna.
Round four. Add some whole milk. Beat her again. Chris Brown does what he wants!
4 cups of whole milk
Round five. The heat. Medium seems to work.
Round six. Whisk constantly for about 20 minutes. Read porn.
SEVENTH INNING STRETCH. TIME OUT.
TIME IN.
Round eight. 160F. Flawless victory.
Round nine. Dropping science.
The ability to coat the back of the spoon is called nappe.
Round ten. Almost there. Been a good ride, huh?
Strain out any possible solids.
Round screw it. This is just step 11. Pretty much the most important part.
Add a half cup of delicious bourbon.
Step 12. Fresh nutmeg. Yeah, I said FRESH dammit. Don't mess around.
Lucky thirteen.
Chill for at least three hours.
Solution: Make some damn noggggggggggggggggggggggggggggg
Here we go!
The needed chemicals. List to follow.
INGREDIENTS
- 6large eggs
- 2egg yolks
- 1/2cup granulated sugar
- 2tablespoons granulated sugar
- 1/4teaspoon table salt
- 4cups whole milk
- 1/2cup brandy, bourbon, or dark rum
- 1tablespoon vanilla extract
- 1/2teaspoon fresh grated nutmeg, plus extra for garnish
- Porn
Round one, eggs only. No semen.
6 eggs, two yolks.
Round two. Magic hand out of nowhere, dropping in the sweetness.
2 cups + 2 tablespoons of sugar
Round three. Beat it like Rhianna.
Round four. Add some whole milk. Beat her again. Chris Brown does what he wants!
4 cups of whole milk
Round five. The heat. Medium seems to work.
Round six. Whisk constantly for about 20 minutes. Read porn.
SEVENTH INNING STRETCH. TIME OUT.
TIME IN.
Round eight. 160F. Flawless victory.
Round nine. Dropping science.
The ability to coat the back of the spoon is called nappe.
Round ten. Almost there. Been a good ride, huh?
Strain out any possible solids.
Round screw it. This is just step 11. Pretty much the most important part.
Add a half cup of delicious bourbon.
Step 12. Fresh nutmeg. Yeah, I said FRESH dammit. Don't mess around.
Lucky thirteen.
Chill for at least three hours.
Mean Mr. Mustard
Always shouts out something obscene
Mr. Argumentor
I fab shitboxes and shitbox accessories.
I have never been a fan, but I can also not remember if I have ever had any.
I think it stems from when I was young and was a picky eater.
Reminds me, I need to tell my gf how picky an eater I used to be, see if that puts me in full-blown Aspergers
Dory Berkowitz-Bukowski
Clam whisperer
I have never had eggnog, but I am suspicious of any alcoholic beverage with milk in it so I think I will pass.
Anyone like perogis?
Delicious, but lots of work:
Delicious, but lots of work:
Pierogi Dough
2 ½ cup all-purpose flour
1 cup sour cream
1 large egg and 1 large yolk, beaten
4 tablespoons unsalted butter, melted
½ teaspoon salt
1. In a large bowl, mix all ingredients together until just combined. Turn dough out onto a lightly floured surface and knead a few times until dough is pulled together. Cover with plastic wrap and allow to rest at room temperature while one mixes the filling.
Pierogi Filling
¾ lb. medium Yukon Gold Potatoes
1 ½ yellow onions, sliced
3 tablespoons sour cream
1 ½ tablespoons Dijon mustard
3 tablespoons unsalted butter, softened
¼ lb. Gruyere cheese, grated
Salt and pepper to taste
1. Start to boil a large pot of water. While water is coming to a boil, brown onions in a pan with ½ tablespoon of butter. Continue to brown until onions are completely caramelized. Remove from heat. When water has come to a boil, add potatoes, skins on, and boil for 15-20 minutes or until soft when pricked with knife. Drain, and then peel as soon as possible.
2. Mash potatoes in a large bowl with a fork or potato ricer. Mix in the caramelized onions, sour cream, Dijon, 2 ½ tablespoons butter, and Gruyere. Salt and pepper to taste.
To Assemble
2 tablespoons butter or reserved bacon fat
Salt and pepper to taste
2 tablespoons chopped parsley
1. Turn dough out onto a lightly floured surface. Knead a couple of times and then roll out until 1/8 of an inch thick. Cut into 20-25 round using a 3 ½ inch biscuit cutter or drinking glass. Place rounds on a floured baking pan. Scoop a flat tablespoon of filling onto half of each round and brush water on half of each round. Fold round over, sealing the edges and making sure no filling escapes or oozes out. This is very similar to gyoza making, but requires less finesse as crimping is optional.
2. Boil pierogi in boiling water for 5 minutes each. At this point, the pierogi can be stored in the refrigerator for three days or at room temperature for a couple of hours in a shallows baking dish and well coated in vegetable oil. Brown pierogi in butter or bacon fat before serving. Salt and pepper to taste and sprinkle with parsley. Serve hot.
Your mama used to make it every Christmas.......badly. It always had bits of cooked egg in it.
Dory Berkowitz-Bukowski
Clam whisperer
This does not surprise me.
And fly it's not an American thing, we probably invented it to be fair, although I'm not checking just incase I'm wrong.
I just don't trust drinks with milk in after I had a 5 day bender one NYE after walking out a job and then proceeding to drink white russians for a while. Being sick and bringing up milk is disgusting.
That's what the strainer is for. However, if you've been stirring the whole time, you won't have any cooked egg.