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Old 11-29-2006, 03:28 PM   #31
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Quote:
Originally Posted by AllenOK

Would it be considered blasphemy to adulterate some really good, old, Scotch with some eggnog?
If you enjoy it, then absolutely not!

And if someone from DC were to show up at my door, I'd proabbly even let them use the good bourbon... It is the holiday season, after all.

John
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Old 11-29-2006, 04:47 PM   #32
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Quote:
Originally Posted by ronjohn55
If you enjoy it, then absolutely not!

And if someone from DC were to show up at my door, I'd proabbly even let them use the good bourbon... It is the holiday season, after all.

John
That's my bourbon now...I called it
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Old 11-29-2006, 06:02 PM   #33
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Quote:
Originally Posted by VeraBlue
That's my bourbon now...I called it
Only if you show up at the door!

John
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Old 11-29-2006, 08:23 PM   #34
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I cannot come to Detroit! That's where all the criminals were sent in the Kentucky Fried Movie! I'm afraid of Detroit.

You realize, of course...that now, whenever you happen to have a drink from the bottle in question that you'll be forced to think of me
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Old 11-30-2006, 08:21 AM   #35
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Quote:
Originally Posted by VeraBlue
I cannot come to Detroit! That's where all the criminals were sent in the Kentucky Fried Movie! I'm afraid of Detroit.
Yes, they were delicious....

Quote:
Originally Posted by VeraBlue
You realize, of course...that now, whenever you happen to have a drink from the bottle in question that you'll be forced to think of me
Hmmm... What if it stays unopened?

John
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Old 11-30-2006, 09:01 AM   #36
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Quote:
Originally Posted by ronjohn55


Hmmm... What if it stays unopened?

John
No, no good. Every time you think of opening it, you'll be forced to think of both of us now.
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Old 11-30-2006, 09:22 AM   #37
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Quote:
Originally Posted by AllenOK
Would it be considered blasphemy to adulterate some really good, old, Scotch with some eggnog?
Well, I wouldn't consider it blasphemy, AllenOK, but my husband certainly would... adding anything more than a splash of water to a single malt is something he considers worthy of a prison sentence!
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Old 11-30-2006, 05:42 PM   #38
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Quote:
Originally Posted by ronjohn55
Yes, they were delicious....



Hmmm... What if it stays unopened?

John
I'll bet you a dollar you cannot keep it closed..
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Old 11-30-2006, 09:25 PM   #39
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Quote:
Originally Posted by ronjohn55
Oh, I have plenty of other bourbons at the house. You can use them in egg nod all you'd like. John
Does it become "egg nod" after adding all the bourbon in the house?????

We discovered last year that Maker's Mark is the thing for egg nog! No rum, no brandy, no rum and brandy mix. Good bourbon!!! Wheeee.
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Old 11-30-2006, 09:53 PM   #40
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Hey ya'll, I'm new here, though I've been cooking for many years.

As for the question before the floor, my vote goes for either bourbon (preferably Woodford Reserve) or irish whisky (preferably Tullamore Dew). The important thing, IMHO, whatever the libation, is that it be chilled. From now till Christmas, there's always a chilled bottle of something in the fridge.

BTW, I noticed a few homemade eggnog recipes, but all of them used raw eggs. If anyone's interested, here's one that's cooked. Basically, it's a very thin creme anglaise. Even people who don't like eggnog (read that, commercial eggnog) usually like this.

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Eggnog - Homemade
4 lg eggs
3/4 c sugar (divided)
1-1/2 tsp nutmeg (divided)
1/4 tsp salt
5 c milk (divided)
1 tsp vanilla
2 tbsp bourbon, dark rum, southern comfort, amaretto, etc.
1 c heavy cream


1. Beat eggs; blend in sugar (reserving 2 tbsp for Step 4), salt, 1 tsp nutmeg and 1 c milk. Measure out another 1 c milk.

2. Cook egg mixture over a heat diffuser or double boiler, stirring constantly, until heated to 160 degrees. Remove from heat and stir 60 seconds; stir in second cup of milk.

3. Strain egg mixture through a coarse sieve into a two-quart bottle. Add vanilla, liquor, 1/2 c heavy cream and remaining 3 c milk. Chill well, preferably overnight, stirring occasionally for first few hours.

4. When ready to serve, whip remaining 1/2 c heavy cream with remaining 2 tbsp sugar until thick and frothy but not stiff; stir into eggnog. Sprinkle servings with a dash nutmeg. Makes about 1‑3/4 qt.

Extra Rich: For an even richer eggnog, increase eggs to six and cook with 1‑1/2 c milk. Replace 1 c milk with more heavy cream. (I reserve this version for Christmas eve.)

Modern Dairy Style: For the thickness of commercial eggnog without the funky artificial flavors, try one of the following tricks: (i) beat 4 tbsp cornstarch (or, better, tapioca flour) with the eggs; (ii) sprinkle 1 tsp plain gelatin (1/2 envl) over 1/4 c cold water; let stand 2 minutes; bring just to a boil (about 40 seconds by microwave) and stir until dissolved; add with vanilla in Step 3; or (iii) blend 1/2 tsp xanthum gum (available in health food stores) with the 3 c milk in Step 3.

Warm Eggnog: Not well known, but it makes sense if you think about it. Beat 1/2 c cornstarch with the eggs and increase milk for Step 1 to 2 c. (More needed than for option one of the preceding paragraph because this isnít chilled, so the eggs never become significant thickeners.) Stir in ingredients per second sentence of Step 3 and heat through. Hold in a slow cooker or over a heat diffuser; donít boil or the eggnog will thin again and/or the eggs curdle.
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