Your most prompted me to make a stop on the way home and I'm having a glass too.Quote:
Originally Posted by Cruiser
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Your most prompted me to make a stop on the way home and I'm having a glass too.Quote:
Originally Posted by Cruiser
SoCo nog and a bit of Crown, sprinkle with some nutmeg and I'll be happy.
BOOM! First cup o' nog of the season!
Bourbon and imported United Dairy Farmers' nog. Not too shabby. Where's the fucking tree?
DAMN you all. my mouth is watering just thinking about the cow crack. The local place that made the best eggnog i have ever tasted went bellyup and the owners are now under indictment for fraud. WTF is a man to do, go back to the over the counter supermarket stuff that just will never taste as good or should a man just live with the pleasant memory of what once was?
Been killing some Horizon Egg Nog this year...delicious! Hoping to try and make a small batch at home closer to Xmas.
^^ Fool, make the eggnog now and let it sit in the frig for a couple weeks. The homemade eggnog Ive made tastes better as it ages a couple weeks. I posted a recipe a couple years ago in this thread that is what I use.
Ah ha. Noted. Thanks!Quote:
Originally Posted by swerve
Bump! The Royal Crest man delivered the first 'nog of the season this morning to the Cruiser household. The kids were stoked so I gave them each a shot after breakfast. That ought to take some of the sting out of going back to school this morning!
Who else is getting after it already? What's the consensus on the best homemade recipe? I think I want to make some for Thanksgiving and my limited understanding of the nuances of fresh eggnog is that it gets better as it ages in a the fridge for a bit. So I need to get on it.
Im almost through my first carton. Sweet nog.
I made a bunch of this last year: http://ruhlman.com/2013/11/friday-co...r-aged-eggnog/
I've saved 1.5 litres of it (two 750 whiskey jars) from that batch in my fridge, and plan to try one bottle around Christmas time. This year, I'm going to make twice as much, and save 4 bottles: 2 for next year, and 2 for the year after that. It's not cheap to make, but it's friggin' delicious. It make me understand how eggnog became something that people looked forward to...
EARLY !Quote:
Originally Posted by Cruiser
eggnog or Christmas coloring or displays before the day after Halloween is too early and quite disrespectful to Halloween.
I can't stop it, but I can do a get off my lawn impression anytime I see either.
sweet bump. saw it in the store Friday night, carton gone by last night. Made for a tasty toe-warmer whilst nailing up fence boards all weekend...
Ordinarily I'm right there with you on disliking early Christmas displays, Cougar. But this is eggnog we're talking about. The season simply cannot be long enough in my house. :fm:
i do like this bump, but, damn, i haven't even gotten through the 47 pounds of halloween candy yet. comes earlier every year . . . .
Made a little - double - batch of Alton's recipe on Turkey Day. Wasn't as rich as I remembered, but it might been a different recipe last year. Attachment 160922
Nog stash! Made using Alton Brown's recipe as a guide with OG114 and Plantation 5y Rum. By Christmas it'll have been resting for about 6 weeks. FKNA!
http://i131.photobucket.com/albums/p...psa313dbb5.jpg
Ha! You guys are nerds! I love this thread.
OK, I made up a batch using this recipe last night. Just got in from skiing and I am on mug #3. This shit is the BOMB ! So much better than store bought.Quote:
Originally Posted by Lurch
http://www.popsci.com/blog-network/o...nt-fear-eggnog
Interesting and quick read about the nog and the nella, with a pretty boozy sounding recipe. I'm gonna give it a burn soon and will report back.
Much like yours:Quote:
Originally Posted by Captain Awesome
Aged Holiday Eggnog
We Put the Raw-Egg Controversy to Rest
The usual approach to making eggnog is simple: Mix together eggs, sugar, cream, and hard liquor, and then enjoy. But when we heard of a way to improve on the appeal of this drink—and at the same time dispel any concerns over using raw eggs—we had to give it a try. The idea? Make a batch of eggnog and let it age for at least three weeks in the refrigerator before drinking. The rest period supposedly drives off eggy taste while giving the other flavors a chance to meld. At the same time, the alcohol has a chance to kill any potential pathogens in the mix.
This latter benefit was conclusively proven by microbiologists Vince Fischetti and Raymond Schuch at New York City's Rockefeller University. They deliberately added salmonella bacteria to a batch of eggnog and analyzed the bacteria content over a three-week period. By the three-week mark, the alcohol had rendered the eggnog completely sterile. When we tried their recipe, we indeed found it smooth and drinkable, though at 14 percent alcohol it packed quite a punch.
Satisfied with the sterility of the drink, we set out to produce an equally safe (but less potent) nog. Our solution? Waiting until serving time to add the dairy. This way, we could use enough alcohol to properly sterilize the eggs during storage and then temper the booze-egg base with dairy for serving.
To age your favorite eggnog recipe, be sure to use 1 1/2 ounces of 80 proof liquor for every egg, and leave out the dairy until serving.
MAKING THE NOG BASE
We stirred together a dozen eggs, 1 1/2 cups of bourbon, 1/2 cup of cognac, and 1/2 cup of dark rum; added 1 1/2 cups of sugar; and refrigerated the 18-percent-alcohol mixture in an airtight container. After three weeks, we poured the base through a sieve to remove any egg solids and then mellowed out the mixture with 6 cups of whole milk and ½ cup of cream, bringing it down to about 8 percent alcohol.
^^ This might be the best recipe for pickled eggs I have ever read.
I wonder how long it lasts in that air-tight container? Would too much of the egg emulsify from the alcohol and more or less turn solid after more than a month or two?
Made a batch of our tried and true recipe:
http://www.sciencefriday.com/blogs/1...tml?audience=4
This needs to be aged to let the booze mellow. It is a very in your face egg nog. But it always gets raves.
That didn't stop me from having a glass tonight. Mmmm. Should be labeled as a schedule I controlled substance.
^^^ Nice! I made that recipe yesterday and it is a winner. I only used a pint of heavy cream and used Raw Guernsey milk for the rest. Black Seal rum and Bulliet Bourbon. Sub'd some maple syrup for a bit of the sugar. Got pretty buzzed just making it. Gotta check the progress you know. 3 weeks can't come fast enough.
Anyone have some numbers on this recipe? Would it be too soon to bust it out at one week? Two weeks? It'd definitely be spending some time at a higher temp while hanging out in my luggage.
Hanging out in your luggage?Quote:
Originally Posted by BS720
I think it's pretty much safe to drink immediately, but you won't have the added insurance of the 3 weeks' worth of anti-microbial alcohol exposure. If you can find pasteurized eggs (I think "Safest Choice" is the brand name?), you'd be all set. I saw this bit on pasteurizing at home, which might be worth a shot: http://dawnviola.com/how-to-pasteuri...t-home-2-ways/Quote:
Originally Posted by BS720
I wouldn't be skeeved out by it, but then, I'll make homemade mayonnaise with fresh raw egg, too. And uncooked meringue (I actually put it on top of the eggnog). If you're serving to immunocompromised or elderly people, I might be a little more careful.
FWIW, I'm taking bottles overseas with me next week, and they'll spend at least 15-18 hours out of the fridge between the time we leave home and the time we get to where we're staying. I'm not at all worried about that.
I tasted this year's batch a few nights ago, and it was very good (after three weeks). I had a little bit of last year's batch right after, and it was freakin' delicious. It's probably just the high alcohol content, but it actually numbs my mouth a little bit (in a good way!). It's going to be tough to make that batch last through the month...
Second carton is open and ready for holidays round 2. Btw you guys have this thing down, pretty impressive. Had NO IDEA what goes on with the real nutmeg crowd ;).
Attachment 161238
Nor should you be. Per the USDA, the contamination rate is around 1 in every 20,000 eggs. Pretty damn low odds.Quote:
Originally Posted by Captain Awesome
I split one of my pints with my father in law after cutting the Christmas tree this weekend. Shit was mighty tasty after 3 weeks aging. Can't wait to crush the rest on Christmas day!
lewes dairy egg nog, gods gift, on the rocks with bourbon, oh my my...
Sorry, I am going to be a nerd here. I like to use sous vide frequently, so I may just heat the custard to 140 in a bag. Would definitely be the safer option. I know many people, however, that leave their eggs out at room temperature. Constantly. I am taking "On Food and Cooking" on the plane tomorrow to see if he covered eggs.Quote:
Originally Posted by Captain Awesome
So, after the aging, you heat up how much milk and cream, and then add the egg mixture? I got selfish, so it won't be going in the luggage. Wifey are drinking it all.
Also, did you say you're drinking some from LAST YEAR? Did you age your egg mixture, or did you mix it last year?
If you want to drink soon (and don't want to wait for the 3 weeks of salmonella-killing magic), you can use a cooked eggnog recipe: http://ruhlman.com/2009/12/excellent...appy-new-year/ or http://www.foodnetwork.com/recipes/a...g-recipe2.htmlQuote:
Originally Posted by BS720
Based on those, it looks like 160 is the magic number. If you want to go turbo-nerd, you could probably look at a time and temp pasteurization chart to figure out how long at 140 will be enough. I think it's probably on the order of an hour or so. Interesting discussion here: http://cooking.stackexchange.com/que...e-in-the-shell
My eggnog recipe (linked elsewhere, but it's http://ruhlman.com/2013/11/friday-co...r-aged-eggnog/) isn't cooked at any point. It's just mix it up (eggs, sugar, cream, milk, booze, salt - all of it), store it cold for 3+ weeks, and away you go. When I serve it, I make a fresh meringue, and grate nutmeg on top. Sometimes I skip the meringue, but it really does help to lighten it up a little bit.
I saved 1.5 litres from last winter (same batch, just kept in a separate set of bottles in a fridge all year), and my plan is to save one of those 750 ml bottles for next year. Then I'll put back about 2 L of this year's batch for next year and the year after, and maybe a little for the year after that. I'll see if 3 years is any better than 2 is any better than 1, but 1 is tastier than 0, so it looks like a good trend.
If you mean a few people as in the rest of the world then yeah.Quote:
Originally Posted by BS720
The US is the only county that sells refrigerated eggs, everywhere else you find them on regular shelves.
There is nothing wrong with eating raw eggs unless you have a weak immune system. I grew up drinking egg nog for breakfast everyday. One raw egg, some whole milk, sugar and a little vanilla tossed in a blender makes a great breakfast shake.
I think it's because USDA requires the eggs to be washed in a particular way that removes (or destroys?) the natural coating on the egg, which means that it becomes more porous, and more vulnerable to environmental factors.Quote:
Originally Posted by mud
TTT. Uncooked eggnog is looking incredible. This may be a new tradition!
Alright, which one of you dumbasses was this?
http://www.wthr.com/story/27693280/u...owns-on-eggnog
Having my first glass of the nog this season and I'm fkna stoked! They only had the light version at the store when I was there because they hadn't even finished resetting the shelves yet for nog season but I'm sure they'll have the full strength stuff soon. Either way, I'm freaking loving it with the Old Grandad 114!
Also, I have 2 pint size mason jars of last year's raw nog that have been aging in the beer fridge since last season. Can't wait to break into those little lovelies and see how the 2015 treated them.
http://i131.photobucket.com/albums/p...psa313dbb5.jpg
Yes.
Nice, that's impressive commitment Cruiser!Quote:
Originally Posted by Cruiser
The Organic Valley brand eggnog has ruined me. Other than select homemade stuff, it is the only nog I can drink now. So fucking delicious. Highly recommend if you haven't tried it. The Mrs. surprised me with the first pint of season today, just arrived at our local grocer.