/ck/ - Food & Cooking

>Mt. Vernon
did that pinko cuck slip you this receipt?

>>11514557
Post pics

>>11514816
You've got to stand back a bit and make sure you're not smoking when you unwrap this fucker.

This shit's strong.

I fucked up prepping the egg whites and didn't beat them hard enough, and this is what I believe is responsible for the lumpy surface, as that's meringue that hasn't yet blended into the mixture.

George makes no mention of nutmeg or spice, so that's why I made it that way. It's very rich, boozy, and not overly sweet, with a creamy texture.

This is the first iteration of seasonal aged egg nogg. More to follow.

This stuff is delicious. It's slowly turning richer and creamier every day, and George was right in that it's best if you "taste often".

Try it.

>>11515173
I’m starting to think you’re actually George Washington

>>11515180
You drink enough of this shit and you will become one with the George.

This wooden tooth nigga musta been LIT boi

>>11515264
George brewed beer, distilled rye whiskey (which is why he specifically states "rye whiskey" in the recipe) and grew weed for hemp and medicinal products. Mount Vernon was a party plantation, no doubt.

>>11515056
>>11515082
>>11515113
>>11515146
>>11515173
The fuck is this? Is your tablecloth in the witness protection program or something?

>>11515320
stop causing trouble in Markarth, citizen.

>>11515342
hahaha, weeeww lad this is funny stuff

>>11515320
Holy shit I thought I was just going crazy, thank god I'm not the only one who noticed. OP I think you might want to go to the hospital I think whatever poison you created is getting to your head.

Cool. Homemade aged eggnog is the only way to do it. I haven't made it in ages but I thought I left mine out at room temperature? I remember being scared to drink it but it was amazing.

>>11515320
>>11515350
He’s George Washington

This shit would rape my stomach

Drink a cup for me, hotshot

>>11515320
Holy shit how did I not notice that? What the hell OP?

>>11515351
The alcohol will kill any funk, but funk grows fastest at temps above 40 f, so you're best off just putting it in the fridge.

>>11515173
>>11515320
>>11515350
>>11515356
>>11515360
I think OP has definitely been "tasting often" lol :)

But sounds like a killer recipe op, was just telling the Mrs tonight that I want to make some 'nog for Christmas. Thanks muchly. Saved!

>>11515357
No, no, no, it will gently seduce your stomach, caress it, massage it, whisper gently to it, and make sweet, sweet love to it.....

He'll save children, but not the British children

>>11515320
I don't know what you're talking about, anon.

Fuck I LOVE me some nog but I've never made it myself. Need to give this one a try

>>11514557
This is similar to the eggnog my friend makes every year. I'll be joining him in making a batch this weekend. When christmas/new years rolls around it'll be ready for drinking.

>>11515494
So divine

>>11515320
I can only imagine it's because his shit is dirty and doesn't want a bunch of comments about his uncleanliness.

based founder of our country
he was truly a great man

>you will never party at G-Dub's estate
why even live?

>>11515599
Do you think national security is a joke, sir?

>>11515627
G-Dub was George W Bush you dummy

>>11515612
He really was. They asked him to be king, but he told them to get fucked. How many people in history have done that? Very few.

>>11515663
a lot of people will ask trump to be king

>>11515667
he should say yes

but why refrigerate if the recipe is from the 1700s?

>>11515691
It’s a winter drink.

>>11515695
so shouldn't you just leave it in the yard?

>>11515701
It's -18C tonight, that might be a touch too cold.

>>11515683
>>11515667
This fellow magapedes! Hooray for trump! Hooray for Israel!

>>11515965
Get the fuck out of my thread with your trash.

To get this to taste more like George's recipe, make sure to use heavy cream, whole milk, and the following spirits:

Christian Brothers Sacred Bond Copper Pot-Still Bottled-in-Bond Brandy 100 proof
>spirts were bottled at a higher proof back then, so this version of Christian Brothers will be more authentic.

Old Overholt Bonded Straight Rye Whiskey 100 proof
>This is a "Maryland-Style" rye, which means there's corn included in the mash bill, how George would have made it. Also higher proof.

Wray & Nephew White Overproof Rum 126 proof
>This is a traditional, aromatic, Jamaican rum. This is the only type of rum George would have known. Light flavor, Spanish-style, column distilled rums, like Barcardi, did not exist back then. Also overproof.

Lustau Solera Reserva Pedro Ximénez San Emilio
>This sherry is rich in flavor and sweet. Should work well with the other high-proof spirits.

These spirits should improve the recipe immensley, and none of them will break the bank. Also, grating a liberal amount of fresh nutmeg over each individual drink is never a bad thing.

>>11515320
Holy fuck my sides

>>11515320
Made me lel

>>11517861
Good point about the booze, though that shit's strong as hell with the 80 proof stuff I used.

My next batch will be using:
1 pint VSOP cognac
1/2 pint of Knobb Creek small barrel bourbon
1/2 pint of good Jamaican rum
1/4 pint of same sherry I have on hand because....it's on hand

Sounds good OP. I'm drinking on some Evan Williams Egg Nog at the moment because im a cheap ass. Its not bad at all. Has a burn to it

Now that the George Washington dust has settled, what is the Benjamin Franklin of eggnogs?

>>11519667
What the FUCK am I looking at

>>11519667
Licked off a French whores titties is the B Franks way of serving booze

>>11514557
Was inspired recently by the nog shenanigans on here and made some for a family party. Followed an Alton Brown recipe and cooked it, turned out pretty good. Kept it no-alcoholic for the group and put Cpt Morgan Spiced Rum in mine and my sisters. Got trashed, was delicious. I want to be one with George by Christmas, so is making this tomorrow and leaving it in the fridge a month til Christmas too long?

>>11519715
Average /ck/ meetup

>>11519667
Imagine them all breathing directly into your nostrils, id bar up so hard if it was stronger than vinegary, cabbagy braps.

>>11519667
Kill it with grease fire

>>11517861
Howtogoblind: the recipe

>>11514561

>>11515599
reminds me of pic related

>>11517861
>wray and nephew
my nigga
i've recently started sipping rums like whiskeys, probably because my life is going off the rails pretty hard, and a glassful of wray and nephew after a long day on the line is a wonderful thing.

>>11518146
Really.. I figured the amount of all that heavy cream and milk would tame everything down. Maybe try doing a full cup of sugar instead of 6 oz?

>>11519796
That's the way the father of our country would have had it.

>>11518146
What sherry are you using? A rich, sweet Ximenez sherry might do the trick. Here are some other solid Jamaican rum options:

Worthy Park Rum-Bar Silver Pot-Still Rum
80° proof

Worthy Park Rum-Bar White Overproof Pot-Still Rum
126° proof

Doctor Bird Traditional Pot-Still Rum
100° proof

Alpenz Smith & Cross Traditional Rum
114° proof

Worthy Park Single Estate Reserve Pot-Still Rum90° proof

>>11517861
You can also make this as an individual drink. It won’t have have the same aging qualities as letting it sit for a bit, but it will still be good.

Chill a 7 oz goblet (or something similar)

Into a 28 oz metal shaking tin, add:

1 whole egg
1 oz heavy cream
2 teaspoons superfine sugar (not powdered)*

3/4 oz Christian Brothers Sacred Bond Copper Pot-Still Bottled-in-Bond Brandy 100 proof

1/2 oz Old Overholt Bonded Straight Rye Whiskey 100 proof

1/2 oz Wray & Nephew White Overproof Rum 126 proof

1/4 oz Lustau Solera Reserva Pedro Ximénez San Emilio

Cap the shaker and dry shake (without ice) to emulsify ingredients.

Fill 3/4 full with ice, re-cap shaker and shake very hard for at least 10 seconds to chill-dilute and aerate.

Fine strain into chilled goblet

Garnish with a liberal amount of fresh grated nutmeg and a small sprinkling of mace.

*If drink isn’t quite sweet enough, add a full tablespoon of sugar.

>>11519667

>>11520284
Rolling

>>11514557
Who is this?
Some admiral?

>>11519752>>11519667
Where's Christina and Isabel Rosa Araujo?

>>11519667
Looks like narwhals are baconing after midnight

>>11514557
i hope this supposed recipe has been updated for modern ingredients, because even just what he means by the measures is different than how we understand those words, not to mention the types and flavors of ingredients. hell, even sugar is different, he would have meant a sugarloaf and you can't even get those anymore

Has anyone had any luck with replacing part of the cream and whiskey with Irish cream whiskey?

>>11519750
>making this tomorrow and leaving it in the fridge a month til Christmas too long?
Hell no it's not.

Just make sure you use the recommended amount of booze, as it's the booze that actually "cooks" the egg and prevents any funkiness from growing.

>>11515320
kek

>>11520100
>Maybe try doing a full cup of sugar instead
George Washington said to put 12 tablespoons of sugar in it, so that's what it's getting, sir.

Seriously, the sugar level is spot on for my taste, which makes ol' George that much more the bad ass for having great taste.

>>11520113
>What sherry are you using?
Just some cheapy Christian bro's dry sherry. I didn't want to waste money on good booze if the recipe sucked.

>maican' rums
Nice! Will be taking your advice and using higher proof booze on this batch.

>>11520614
I tried it for you, anon. George's legit.

>>11519667
aahhhhhhhHHHHHHHHHHHHHH

>George Washington
>Whiskey

>>11520100
12 tablespoons is a full cup.

>>11520961
16 tablespoons=1 cup.

Alright, same recipe, but this time I'm trying 3 approaches.

1st, is the standard recipe but with stiff egg peaks using a whisk instead of my ghetto masher.

2nd is the same except I'm going to beat the cream to create whipped cream and mix it with the stiff peaks from the egg whites.

3rd is a simplified version where the eggs are simply beaten together, rather than separated.

>>11522835
>2nd is the same except I'm going to beat the cream to create whipped cream and mix it with the stiff peaks from the egg whites.
This is pointless. The protein of the egg whites will kill the fat foam of the whipped cream.

Here's the stiff whites going into the mix.
>>11522842
Yea, but it might give it more body regardless.

This is the batch with the cream that's been whipped to hell in a blender. Very thick. Not your store bought shit for sure.

In the fridge they go till Xmas/new years....next Tuesday.

Here's the simple version. You can see how it's just a nice smooth texture compared to the versions with the beaten egg whites.

>>11515320
ok thats it /ck/'s the best board on 4channel