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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Eggnog, again
Am I the only one who sees Pezziol "Vov" on the shelves? If anybody have
had it, tell me what you think abot that kind of eggnog. It's amazing at room temp, incredible when warm. About 7-8 euros for a .75 quart bottle. -- Vilco And the Family Stone Caschi come il cacio sui maccheroni, cerchiamo giusto gente come te. |
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Eggnog, again
On Thu, 09 Dec 2010 14:43:32 -0600, Omelet >
wrote: >In article >, > ViLco > wrote: > >> Am I the only one who sees Pezziol "Vov" on the shelves? If anybody have >> had it, tell me what you think abot that kind of eggnog. It's amazing at >> room temp, incredible when warm. >> About 7-8 euros for a .75 quart bottle. > >Myers Dark Rum... No, no, no... not for eggnog... for eggnog use the cheapest rum. |
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Eggnog, again
"ViLco" > ha scritto nel messaggio > Am I the only one who sees Pezziol "Vov" on the shelves? If anybody have > had it, tell me what you think abot that kind of eggnog. It's amazing at > room temp, incredible when warm. > About 7-8 euros for a .75 quart bottle. I have some. It doesn't remind me much of eggnog. It's ten times stronger for a start! I like it chilled instead of hot. Or, in palmier days, over ice crezm. |
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Eggnog, again
"Brooklyn1" <Gravesend1> wrote in message ... > On Thu, 09 Dec 2010 14:43:32 -0600, Omelet > > wrote: > >>In article >, >> ViLco > wrote: >> >>> Am I the only one who sees Pezziol "Vov" on the shelves? If anybody have >>> had it, tell me what you think abot that kind of eggnog. It's amazing at >>> room temp, incredible when warm. >>> About 7-8 euros for a .75 quart bottle. >> >>Myers Dark Rum... > > No, no, no... not for eggnog... for eggnog use the cheapest rum. Nonsense! If you're going to add rum to eggnog use Captain Morgan's spiced rum Jill |
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Eggnog, again
"jmcquown" > wrote:
> >"Brooklyn1" <Gravesend1> wrote in message .. . >> On Thu, 09 Dec 2010 14:43:32 -0600, Omelet > >> wrote: -snip- >>> >>>Myers Dark Rum... >> >> No, no, no... not for eggnog... for eggnog use the cheapest rum. > > >Nonsense! If you're going to add rum to eggnog use Captain Morgan's spiced >rum Well, I went for Myers Dark in the two I made yesterday-- and Tesseron No. 53 for the Cognac-- and Evan Williams for the bourbon. [real cheap-- but to me it is smoother than Maker's Mark or the Blanton's I used to drink] One batch had 2 cups bourbon, 1/2 cup rum & 1/4 cup cognac-- The other had 2 cups rum & 1 cup bourbon. Untempered I like the rummy one better-- but they need 3 weeks to be done. I'm a firm believer in cooking with good ingredients-- especially the liquors. If they are going to add flavor to the food- I want it to be a good flavor. Jim |
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Eggnog, again
jmcquown wrote:
> > "Brooklyn1" <Gravesend1> wrote in message > ... >> On Thu, 09 Dec 2010 14:43:32 -0600, Omelet > >> wrote: >> >>> Myers Dark Rum... >> >> No, no, no... not for eggnog... for eggnog use the cheapest rum. > > > Nonsense! If you're going to add rum to eggnog use Captain Morgan's > spiced rum > > Jill Southern Comfort. gloria p |
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Eggnog, again
On Fri, 10 Dec 2010 08:27:24 -0500, Jim Elbrecht >
wrote: > "jmcquown" > wrote: > > > > >"Brooklyn1" <Gravesend1> wrote in message > .. . > >> On Thu, 09 Dec 2010 14:43:32 -0600, Omelet > > >> wrote: > -snip- > >>> > >>>Myers Dark Rum... > >> > >> No, no, no... not for eggnog... for eggnog use the cheapest rum. > > > > > >Nonsense! If you're going to add rum to eggnog use Captain Morgan's spiced > >rum > > Well, I went for Myers Dark in the two I made yesterday-- and Tesseron > No. 53 for the Cognac-- and Evan Williams for the bourbon. [real > cheap-- but to me it is smoother than Maker's Mark or the Blanton's I > used to drink] > > One batch had 2 cups bourbon, 1/2 cup rum & 1/4 cup cognac-- The > other had 2 cups rum & 1 cup bourbon. Untempered I like the > rummy one better-- but they need 3 weeks to be done. > > I'm a firm believer in cooking with good ingredients-- especially the > liquors. If they are going to add flavor to the food- I want it to > be a good flavor. > I don't consider making an alcoholic drink "cooking" even if it does use eggs and sugar, but I certainly do agree with you about the rum. I also prefer rum balls over bourbon balls, but I like bourbon in my hot toddy. -- Never trust a dog to watch your food. |
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Eggnog, again
On Fri, 10 Dec 2010 10:04:37 -0700, "gloria.p" >
wrote: > jmcquown wrote: > > > > "Brooklyn1" <Gravesend1> wrote in message > > ... > >> On Thu, 09 Dec 2010 14:43:32 -0600, Omelet > > >> wrote: > >> > > >>> Myers Dark Rum... > >> > >> No, no, no... not for eggnog... for eggnog use the cheapest rum. > > > > > > Nonsense! If you're going to add rum to eggnog use Captain Morgan's > > spiced rum > > > > Jill > > > Southern Comfort. > I like that idea! I usually drink my Southern Comfort mixed with cranberry juice (it's a Scarlet O'Hara). -- Never trust a dog to watch your food. |
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Eggnog, again
On Dec 9, 12:22*pm, ViLco > wrote:
> Am I the only one who sees Pezziol "Vov" on the shelves? If anybody have > had it, tell me what you think abot that kind of eggnog. It's amazing at > room temp, incredible when warm. > About 7-8 euros for a .75 quart bottle. It's omnipresent in bars and liquor stores in San Francisco's North Beach. |
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Eggnog, again
Wayne Boatwright wrote: > > Every time I see Southern Comfort it reminds me of one of the first > jobs I had. Our receptionist/switchboard operator had worked there > for decades, and throughout the day sipped Southern Comfort and > crushed ice from a quart sized Thermos bottle. Ow! Sounds like a good indicator you needed to find another job quick before you ended up the same way. |
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Eggnog, again
On Fri, 10 Dec 2010 09:33:57 -0800 (PST), spamtrap1888
> wrote: > On Dec 9, 12:22*pm, ViLco > wrote: > > Am I the only one who sees Pezziol "Vov" on the shelves? If anybody have > > had it, tell me what you think abot that kind of eggnog. It's amazing at > > room temp, incredible when warm. > > About 7-8 euros for a .75 quart bottle. > > It's omnipresent in bars and liquor stores in San Francisco's North > Beach. Since you've already done the sleuthing, I should do some shopping! -- Never trust a dog to watch your food. |
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Eggnog, again
gloria.p wrote:
> jmcquown wrote: > >> Nonsense! If you're going to add rum to eggnog use Captain Morgan's >> spiced rum > > Southern Comfort. At the grocery store the other day there were bottles of Southern Comfort in the refrigerated section next to the egg nog. Not something that could happen in states that have ABC stores. |
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Eggnog, again
On Fri, 10 Dec 2010 17:05:56 -0800, Christine Dabney
> wrote: >On Fri, 10 Dec 2010 09:26:21 -0800, sf > wrote: > >>but I like bourbon in my >>hot toddy. > >How do you make a hot toddy? I still have some bourbon. I'm interested to hear how SF does hers-- but I put an ounce or two of bourbon in a tall cup- squeeze 1/4 of a lemon into it- dump in some honey [a tbl or 2]- fill the cup with hot water. [180degrees or so] and stir with a cinnamon stick. Jim [When I'm feeling 'rummy', I'll make a Hot Buttered Rum with some Myers dark rum, a dollop of butter and hot water. If I feel spicey I'll stir that with a cinnamon stick, too] |
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Eggnog, again
Christine Dabney wrote:
> >How do you make a hot toddy? Unleash D cups. |
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Eggnog, again
Jim wrote:
> [When I'm feeling 'rummy', I'll make a Hot Buttered Rum with some > Myers dark rum, a dollop of butter and hot water. There's a distillery in Oregon which makes hazelnut-infused rum. You might like that for hot buttered rum, though it was a bit too alcoholic for me. http://www.rogue.com/spirits/rogue-hazelnut-rum.php (Gotta laugh at the "Free Range Coastal Water".) > If I feel spicey I'll stir that with a cinnamon stick, too] I like something called a Barn Burner: Hot apple cider, Southern Comfort, lemon twist, and a cinnamon stick. Bob |
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Eggnog, again
On Fri, 10 Dec 2010 20:55:44 -0500, Jim Elbrecht >
wrote: > On Fri, 10 Dec 2010 17:05:56 -0800, Christine Dabney > > wrote: > > >On Fri, 10 Dec 2010 09:26:21 -0800, sf > wrote: > > > >>but I like bourbon in my > >>hot toddy. > > > >How do you make a hot toddy? I still have some bourbon. > > I'm interested to hear how SF does hers-- but I put an ounce or two of > bourbon in a tall cup- squeeze 1/4 of a lemon into it- dump in some > honey [a tbl or 2]- fill the cup with hot water. [180degrees or so] > and stir with a cinnamon stick. > > Jim I don't have a from scratch "recipe". I use "lots of bourbon", a couple of teaspoon or two of commercial Tom & Jerry batter, half a teaspoon of instant coffee and fill the remaining space in a large mug up to the top with hot water. Too sweet for some, but just right for me. > [When I'm feeling 'rummy', I'll make a Hot Buttered Rum with some > Myers dark rum, a dollop of butter and hot water. If I feel spicey > I'll stir that with a cinnamon stick, too] That's good too and easier to make from scratch. -- Never trust a dog to watch your food. |