Wapsi Square Forum

lake_wrangler wrote:The eggnog I know, I'm pretty sure does not contain any alcohol...
(And is pretty yummy, if you ask me... )

Rum is a popular additive.

AnotherFairportfan wrote:

lake_wrangler wrote:The eggnog I know, I'm pretty sure does not contain any alcohol...
(And is pretty yummy, if you ask me... )

Rum is a popular additive.

I wouldn't know, I don't drink alcohol, nor do I usually hang out in circles that do.

I did find it amusing that the image they had in Wikipedia, for Eggnog, was from Montreal, using a popular brand around here.

I don't drink eggnog... Too scared of the raw eggs. and since I don't drink alcohol, I can't use the "age 40-proof eggnog for three weeks to kill all the salmonella" trick.

And that bit about "heating it gently without boiling, until it coats the back of a spoon?" I don't buy that.
Thickening =/= boiling to sterilize.

I like my eggs cooked thank you very much. And yes,mi like my burgers well done... And my steaks medium well (unless its a really good cut of steak). I apologize for my culinary sins. I'm just too freaked out by food poisoning.

Hansontoons wrote:Note to self: stay away from first post unless brain sparking on all synapses.

Link fixed.

All remarks appreciated.

And now back to the shadows... maybe I'll find DinkyInky and she will have a nice pot of kimchi to share.

*hands nice ceramic jar of kimchi over to your corner from the shadows*

Sleep cycle is seriously messed up. Mom duties plus TROLLCAT plus migraines plus allergies plus writing plus blog(OMG I forgot to update my blog! Never clicked publish.) plus gaming plus plus plus=little sleep.

I've got to pay more attention to hair styles, I couldn't figure out at first how Devyn knew Brandi...

Typeminer wrote:

Hansontoons wrote:There is a local fooding place that has rocket-fuel eggnog during Christmas time, it's mmmMMMMmmmmMMMM gooood!

Iz mooseberries in eggnog? Bwahahaha!

Oh! Oh! I get that reference!

Did Rocky and/or Bullwinkle ever say what mooseberries actually taste like? I'm not sure how well they'd mix with eggnog.

GlytchMeister wrote:I don't drink eggnog... Too scared of the raw eggs. and since I don't drink alcohol, I can't use the "age 40-proof eggnog for three weeks to kill all the salmonella" trick.

And that bit about "heating it gently without boiling, until it coats the back of a spoon?" I don't buy that.
Thickening =/= boiling to sterilize.

I like my eggs cooked thank you very much. And yes,mi like my burgers well done... And my steaks medium well (unless its a really good cut of steak). I apologize for my culinary sins. I'm just too freaked out by food poisoning.

Make your own eggnog. That way you can be sure you're using fresh, unbroken eggs.

http://www.foodnetwork.com/recipes/alto ... cipe2.html

And to be doubly sure, don't add the alcohol but rather soak the whole egg in it for an hour or so. If alcohol in the 'nog is enough to kill salmonella, actually immersing the germs in the raw stuff should disintegrate them.

lake_wrangler wrote:Sarge? It looks like you cut out one "quote" tags too many... it's supposed to look like this:

lake_wrangler wrote:

jwhouk wrote:
Waves his hands over his head, blows whistle

So you're challenging the challenge to an unchallengeable play?

Was a bit groggy (Noggy?) last night- full day of surgery and no decent meals...

lake_wrangler wrote:

AnotherFairportfan wrote:

lake_wrangler wrote:The eggnog I know, I'm pretty sure does not contain any alcohol...
(And is pretty yummy, if you ask me... )

Rum is a popular additive.

I wouldn't know, I don't drink alcohol, nor do I usually hang out in circles that do.

My wife is a recovering alcoholic so no hard stuff allowed around here. I use rum extract in my eggnog.

Rum extract is great in French toast as well.

GlytchMeister wrote: And that bit about "heating it gently without boiling, until it coats the back of a spoon?" I don't buy that.
Thickening =/= boiling to sterilize.

This sounds like a form of Pasteurization, which does not require boiling. This process isn't intended to fully sterilize the Pasteurized food, but it reduces the number and viability of disease-causing organisms to the point that they do not cause illness.

Milk in the US is typically Pasteurized at 161F for 15 seconds. The FDA also accepts a longer, lower temperature process (145F for 15 minutes) as being effective... this is not commercially economical and is used mostly for home Pasteurization. Most milk sold in the US is not sterilized (although you can buy ultra-Pasteurized milk which is, and which can be stored for months without refrigeration).

The "heat eggnog until it coats the back of a spoon" technique sounds as if it might reach 145F, and so may be effective against salmonella if the temperature is maintained for the necessary amount of time. It's almost certainly better than nothing! If I were doing this I think I'd use a food thermometer to monitor the temperature.

And, it turns out that you can buy Pasteurized eggs these days, and the USDA says they can be used safely without cooking! If I understand the USDA info correctly, "liquid eggs" are considered "egg products" and must be Pasteurized to be sold legally (unlike in-shell eggs, which are usually washed but not Pasteurized).

So, "liquid eggs", or in-shell eggs which have been Pasteurized and labeled accordingly, would be the ticket for anyone who wants to try traditional eggnog without risk of salmonella or other forms of bacterial food poisoning.

I wonder whether golems have to worry about salmonella? I'd say "no", but for the fact that we know that Bud gets hangovers if she drink to excess.

Dave wrote: . . . I wonder whether golems have to worry about salmonella? I'd say "no", but for the fact that we know that Bud gets hangovers if she drink to excess.

It is my understanding that hangovers are due primarily to dehydration and the resulting imbalances in electrolytes and water-soluble vitamins. Mostly dehydration.

So I would say it's fairly likely that the golems are immune or highly resistant to bacterial food poisoning.

--FreeFlier

eee wrote:

Typeminer wrote:

Hansontoons wrote:There is a local fooding place that has rocket-fuel eggnog during Christmas time, it's mmmMMMMmmmmMMMM gooood!

Iz mooseberries in eggnog? Bwahahaha!

Oh! Oh! I get that reference!

Did Rocky and/or Bullwinkle ever say what mooseberries actually taste like? I'm not sure how well they'd mix with eggnog.

Well. R & B were trying to make Grandma Bullwinkle's mooseberry fudge cake when they put the stove in orbit. If I remember rightly, eggnog is basically eggs, milk, and sugar with rum and/or brandy for body and vanilla and nutmeg for flavoring (Inky will set us straight if I'm wrong , so mooseberries might go with eggnog if the sugar, spice, and vanilla are right.

Apparently, mooseberries are a real thing (fruit of the hobblebush, a.k.a. moosewood, Viburnum lantanoides), but damned if I'd make jam from fruit that could blow up the stove! I had enough excitement with gasoline in the coal furnace that one time . . . .

GAS in a COAL furnace?!?

Are you MAD?

Because I am... And that sounds exactly like something I'd do just to see what happens.

GlytchMeister wrote:GAS in a COAL furnace?!?

Are you MAD?

Because I am... And that sounds exactly like something I'd do just to see what happens.

pssst, Glytch old bud, the key here is stove in orbit. while that is fictional its used as a reference for a reason. to quote 5th Element, bigga boom

Now discussing eggnog may i make a suggestion. Take your french toast recipe and use the nog instead of just regular milk and eggs. Tastes mighty good. We make ours using a crockpot for Christmas morning and you get a result very much like bread pudding french toast.

GlytchMeister wrote:GAS in a COAL furnace?!?

Are you MAD?

Because I am... And that sounds exactly like something I'd do just to see what happens.

Well. . .

I was about 13. No one else was home. I thought the fire was dead out, and we had a bulk tank of gas in the yard. I got maybe half a cup of gas in an empty soup can and went to pour it on the coal. There was a spark down there somewhere. It blew back at me, and I dropped the can, spilling the remaining gas onto the concrete floor. There was a brief, exciting fire that slightly melted my sneakers and popped the lid off a can of paint that was sitting there.

Realizing that I was still alive (and that the gods must be saving my ass for some really jolly punchline), I put the lid back on the paint can, stoked up the fire, swept up the floor, disposed of the soup can, and never spoke of it to anyone for a long, long time.

More than 40 years later, I learned that my father had done basically the same thing with kerosene and his grandmother's stove as a kid. Not that that inspired me to share.

Typeminer wrote:Well. . .

I was about 13. No one else was home. I thought the fire was dead out, and we had a bulk tank of gas in the yard. I got maybe half a cup of gas in an empty soup can and went to pour it on the coal. There was a spark down there somewhere. It blew back at me, and I dropped the can, spilling the remaining gas onto the concrete floor. There was a brief, exciting fire that slightly melted my sneakers and popped the lid off a can of paint that was sitting there.

Realizing that I was still alive (and that the gods must be saving my ass for some really jolly punchline), I put the lid back on the paint can, stoked up the fire, swept up the floor, disposed of the soup can, and never spoke of it to anyone for a long, long time.

More than 40 years later, I learned that my father had done basically the same thing with kerosene and his grandmother's stove as a kid. Not that that inspired me to share.

Years ago, the Boy Scout troop I belonged to went on a winter-ish weekend camping trip. We were using charcoal stoves for cooking. One patrol's cook-of-the-day hadn't used enough charcoal lighter-fluid to get his stove started properly, and after the starter burned away and the flames were gone there were only a couple of smallish spots on the briquettes that were glowing.

He could have spent the time needed to fan it properly and get the heat to spread and the rest of the charcoal to catch fire properly. He didn't.

He took out the can of charcoal lighter and sprayed a hefty dose on the coals. There was a hiss, and a big cloud of white vapor arose. He leaned over and blew forcibly towards the hot-spots.

FWOOMP! The whole vapor cloud flashed into a fireball.

He went skidding back over onto his tail. His bangs and eyebrows were singed. Fortunately, his eyes and skin didn't take any damage from the brief flame exposure.

I doubt he ever did that again.

Somewhere on YouTube, there's a video of a guy who soaked the charcoal with liquid oxygen and then lit it (from a distance).

Even more spectacular than Shelly's Justin call.

Fuel-Air stoichiometry is fun!

AnotherFairportfan wrote:Somewhere on YouTube, there's a video of a guy who soaked the charcoal with liquid oxygen and then lit it (from a distance).

Even more spectacular than Shelly's Justin call.

This one?

GlytchMeister wrote:

Fuel-Air stoichiometry is fun!

but a bit dangerous in the hands of idiots
warning this video contains bad words and idiots mixed together.

GlytchMeister wrote:I don't drink eggnog... Too scared of the raw eggs. and since I don't drink alcohol, I can't use the "age 40-proof eggnog for three weeks to kill all the salmonella" trick.

And that bit about "heating it gently without boiling, until it coats the back of a spoon?" I don't buy that.
Thickening =/= boiling to sterilize.

I like my eggs cooked thank you very much. And yes,mi like my burgers well done... And my steaks medium well (unless its a really good cut of steak). I apologize for my culinary sins. I'm just too freaked out by food poisoning.

I can just guess how you'd react to salmon served medium rare...