Food The (not so) delicious food thread

[fly]

I've converted so many people who don't like eggnog with the raw egg/spirits + aging version of eggnog. @gee can confirm how good that shit is.

 

[Mean Mr. Mustard]

If I wanted to drink raw eggs Id do it Rocky style

 

[tre]

If I wanted to drink raw eggs Id do it Rocky style

 

[fly]

If I wanted to drink raw eggs Id do it Rocky style

I mean, you could, but I think you'd prefer it with bourbon.

 

[Mean Mr. Mustard]

I mean, you could, but I think you'd prefer it with bourbon.

I wouldnt ruin bourbon by putting eggs in it

 

[fly]

I wouldnt ruin bourbon by putting eggs in it

Well played good sir.

 

[gee]

For me it's all about grocery store eggnog + cheap rum.
I've made the fancy Ruhlmann stuff before that sits in the fridge for a couple months, and it's good.

I guess I just like eggnog in all forms.

 

[kiwi]

How about a good non alcoholic egg nog? My husband loves egg nog but can’t find a good brand this year.

 

[tre]

How about a good non alcoholic egg nog? My husband loves egg nog but can’t find a good brand this year.

There’s a local grocery store here that makes a great one. I find a lot of the commercial ones have rum or rum flavouring and I avoid those ones.

 

[Jehannum]

'tis the season

The 2022 Hater’s Guide To The Williams-Sonoma Catalog | Defector

Oh my goodness, here you are! Welcome, welcome!

defector.com

 

[fly]

For me it's all about grocery store eggnog + cheap rum.
I've made the fancy Ruhlmann stuff before that sits in the fridge for a couple months, and it's good.

I guess I just like eggnog in all forms.

The grocery store stuff is always so thick, which is why I prefer the raw, aged stuff.

 

[NukesII]

Just ate smoked salmon on sourdough bread with truffle butter. Satisfying!

 

[eileenbunny]

I learned this holiday season that I make really good cheese souffle. I enjoy torturing eggs into something nice and adding cheese to that is all the better.

 

[fly]

I learned this holiday season that I make really good cheese souffle. I enjoy torturing eggs into something nice and adding cheese to that is all the better.

Got any pics and/or recipes?

 

[eileenbunny]

Sadly I didn't take any pictures. I kind-of followed this recipe from Food & Wine: https://www.foodandwine.com/recipes/best-ever-cheese-souffle but I reduced the amount of cheese (weird, but it seemed like it would be too heavy if I used all that), and I didn't use mustard or dry mustard, but I did add a couple teaspoons of homemade garlic aioli and some turmeric. I also reduced the amount of salt that was added to maybe 3/4 tsp? I dunno, I was just kind-of guessing.

 

[Jehannum]

 

[fly]

Sadly I didn't take any pictures. I kind-of followed this recipe from Food & Wine: https://www.foodandwine.com/recipes/best-ever-cheese-souffle but I reduced the amount of cheese (weird, but it seemed like it would be too heavy if I used all that), and I didn't use mustard or dry mustard, but I did add a couple teaspoons of homemade garlic aioli and some turmeric. I also reduced the amount of salt that was added to maybe 3/4 tsp? I dunno, I was just kind-of guessing.

Good Lord that sounds tasty.

 

[NukesII]

View attachment 16969

I'm doubting the fresh label. I'd eat the whole thing.

 

[eileenbunny]

Good Lord that sounds tasty.

I made it again with, but I used cheaper cheese because cheese is fucking expensive and it was nowhere near as good. It was still okay, but since I knew what really good tasted like, it just wasn't the same. I'm going to keep making souffles though. I believe this is now my hobby.

 

[Jehannum]