send me 2 liters of your egg nog
1. I goddamn hate eggnog
2. I love that youre using my favorite bourbon in it
Are you sure you want to ask that. He says he didn't add semen, but I don't trust him.
send me 2 liters of your egg nog
I have never had eggnog, but I am suspicious of any alcoholic beverage with milk in it so I think I will pass.
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.
I have never had eggnog, but I am suspicious of any alcoholic beverage with milk in it so I think I will pass.
Your mama used to make it every Christmas.......badly. It always had bits of cooked egg in it.
Your mama used to make it every Christmas.......badly. It always had bits of cooked egg in it.
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.