Egg Nog time, bitchasses.

**RootSkier** · 01-04-2009, 06:22 PM

Originally Posted by bklyn

dairy+liquor=nasty

The Dude disapproves. Who doesn't love a good caucasian?

**Rideski** · 01-04-2009, 06:53 PM

Originally Posted by Lurch

making your own
[*]4 egg yolks

[*]4 egg whites*

Chill and serve.

1. That sounds like a lot of work.
2. After being brutally ill with salmonella after having runny yolks in my eggs over easy; I will not eat another partially cooked or unpasteurized egg again in the foreseeable future.

**Lurch** · 01-04-2009, 08:12 PM

Originally Posted by Rideski

1. That sounds like a lot of work.
2. After being brutally ill with salmonella after having runny yolks in my eggs over easy; I will not eat another partially cooked or unpasteurized egg again in the foreseeable future.

If you follow the link there are directions for a cooked version. I don't think it tastes as good as the raw version but it is safe.

**Steven S. Dallas** · 12-01-2009, 12:47 AM

EGG NOG PARTY AT MY HOUSE!

**sftc** · 12-01-2009, 12:49 AM

In the neighborhood. I'll be there in 5 min.

**ninjabirdman** · 12-01-2009, 01:27 AM

mmm, homemade eggnog makes me happy.

i think i drank 3-4k calories worth over thanksgiving weekend.

i've got a similar recipe to above, but mine involves soaking the egg yolks in booze overnight before adding the dairy products . . . maybe pasteurizes them or something. or makes them delicious. hopefully both.

and for booze, meyers dark rum and some good bourbon.

**bagtagley** · 12-01-2009, 07:24 AM

We've been buying Trickling Springs Creamery nonhomogenized milk from a local grocery store near our house (it's dank). They just started carrying Trickling Springs Egg Nog. It's dark tan and thicker than heavy cream. I didn't buy any because we were leaving town, but I'm gonna go score some tonight...mmmm.

**krp8128** · 12-01-2009, 07:47 AM

Originally Posted by Lurch

If you follow the link there are directions for a cooked version. I don't think it tastes as good as the raw version but it is safe.

I checked the link and you are only cooking the yolks. Egg whites aren't capable of sustaining salmonella?

**Cruiser** · 12-01-2009, 08:50 AM

This thread reminded me to add a quart of nog to my milk delivery for this week. Now to buy some brandy.

**Lurch** · 12-01-2009, 12:48 PM

Originally Posted by krp8128

I checked the link and you are only cooking the yolks. Egg whites aren't capable of sustaining salmonella?

I don't know and don't really care to be honest with you. Your odds of getting salmonella are very low these days. I make the raw version every month during the winter for our local poker night. ~20 guys every month drank it every month for 4 months last year with out issue. I also bring it to every holiday party I attend without issue either.

Do you not eat raw cake batter when done baking?

**Lurch** · 12-01-2009, 12:51 PM

Originally Posted by ninjabirdman

i've got a similar recipe to above, but mine involves soaking the egg yolks in booze overnight before adding the dairy products . . . maybe pasteurizes them or something. or makes them delicious. hopefully both.

Bourbon soaked eggs sound fantastic but does it really penetrate the eggs any more than mixing whipped eggs into said bourbon?

I'm dreaming of bourbon soaked eggs over easy the following morning.

**akokskis** · 12-01-2009, 02:50 PM

So what's the preferred liquor for eggnog? Rum?

**fool** · 12-01-2009, 03:37 PM

Originally Posted by Lurch

Store bought egg nog is not true egg nog. You should try making your own, it's easy and in a whole other league...

Awesome! Thanks, I tried making egg nog last year - a 12 egg batch nonetheless - but my roommate screwed it up. Ha! Might try it again this year...

**Severine** · 12-01-2009, 03:50 PM

Originally Posted by Lurch

I don't know and don't really care to be honest with you. Your odds of getting salmonella are very low these days. I make the raw version every month during the winter for our local poker night. ~20 guys every month drank it every month for 4 months last year with out issue. I also bring it to every holiday party I attend without issue either.

Do you not eat raw cake batter when done baking?

If you get eggs from a reputable source (instead of the cheapest store brand eggs you can get), that usually helps. Well-cared for birds=less disease. But you're right. When pregnant, I was drinking raw milk smoothies with raw egg blended into them. YUM.

Speaking of raw milk... this would probably be awesome made with that. Hmmm... might have to stop by the health food store.

BTW, Target's Archer Farms brand had some flavored egg nogs last year. Their regular one wasn't bad.

**StormRider** · 12-01-2009, 07:21 PM

If you're in NH or VT look for Strafford Organic Creamery's eggnog.
A) It's good!
B) They're friends and very good people.
C) It's organic.

**Woodsy** · 12-12-2009, 03:36 PM

couldnt remember rum or wsky and pulled this thread up and have been snickering for 10 minutes
thanks
and going with both and maybe some grand marnier

**krp8128** · 12-13-2009, 10:26 AM

In search of a good nog in western NY....

I miss Hood's from back home.

**ICEHOCEY77** · 12-13-2009, 11:02 AM

**Steven S. Dallas** · 12-13-2009, 07:08 PM

Sippin' on nog after three days of crushing pow at Mammoth (with one more to go).

**jz3** · 12-14-2009, 11:17 AM

Originally Posted by krp8128

I checked the link and you are only cooking the yolks. Egg whites aren't capable of sustaining salmonella?

not really, salmonella is on the shells and sometimes in the yolk...but it's instances are way down.

**Steven S. Dallas** · 11-20-2010, 09:18 PM

Fuck I love this fucking shit.

Sorry for the strong language but I get emotional around the holidays.

**Lurch** · 11-21-2010, 08:49 PM

After the big salmonella outbreak a few months ago. I don't think people are going to drink my raw egg nog. I've found pasteurized egg whites to go along with the cooked egg nog recipe above. I'm just not sure if you can beat pasteurized egg white to stiff peaks.