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- Eggs
- Brandy
- Bourbon
- Rum
- Cognac
- Nutmeg
- Heavy Cream
- Eggs
- Brandy
- Bourbon
- Rum
- Cognac
- Nutmeg
- Heavy Cream
Hmmm, white wine and that's it!
Never could understand the liking of egg nog. Must be acquired taste.
It is an acquired taste! I used to only drink it with no alcohol added. It is like a twenty dollar bill used to be, “once broken/opened. It went quickly. In the last few years I have tried rum and bourbon added. Bourbon is the thing. If too much is consumed the next day “heavy lies the eggnog!”
- Eggs
- Brandy
- Bourbon
- Rum
- Cognac
- Nutmeg
- Heavy Cream
Fruitcake is much like lamb in that it can be either delicious, or kind of gross, with not a whole lot in between.Two holiday "treats" I've avoided even trying in my 51 years: fruitcake and eggnog. The first is obvious, the latter...never knew why.
Fruitcake is much like lamb in that it can be either delicious, or kind of gross, with not a whole lot in between.
I made fruitcake this year. My husband eats a slice every day.
Good thing he has a fast metabolism. Lots of carbs in these babies.
I agree with your analogy. Nothing worse than a dry fruitcake.
It's uncooked scrambled eggs with plenty of booze and a dash of nutmeg. Not for me. How many people really like it?
It's like the original energy bar!I made fruitcake this year. My husband eats a slice every day.
Good thing he has a fast metabolism. Lots of carbs in these babies.
I agree with your analogy. Nothing worse than a dry fruitcake.
I made fruitcake this year. My husband eats a slice every day.
Good thing he has a fast metabolism. Lots of carbs in these babies.
I agree with your analogy. Nothing worse than a dry fruitcake.
It is certainly one of them "Do it right or forget it" things.
There is only one thing in the world that is just as bad as a dry fruitcake:
A moist one.
Sort of like making any decent ice cream, but with alcohol. What's not to like?It's uncooked scrambled eggs with plenty of booze and a dash of nutmeg. Not for me. How many people really like it?
You make a good point. There is a fine balance. Shouldn't be too moist either.
Sort of like making any decent ice cream, but with alcohol. What's not to like?
Moist is one of those words that people dont like, they have science on it which I find to be interesting.
You might be interested to know that we have a baker in town or is successful on the back of only two things....dont blow out everything with too much sugar and dont overcook.....managing those two things together is such a rare thing that success follows.
We are sure tangenting the Hell out of this thread arent we...maybe we should stop?
Just the yolk, and heat it over a double boiler until it reaches 160 F. and the mixture thickens enough to coat the back of a spoon.