REC: Egg Nog
 

I got this recipe from a man I worked with in the 1980's. He made a
batch and gave everyone in the department a bottle Nog along with this
recipe:

18 eggs
1-1/2 lbs. sugar
2 quarts milk
1 quart of cream
(or you can use 2 quarts of half & half and 1 quart of milk)
1/5 rye whiskey
1/2 pint brandy
1/2 pint light rum

Separate 18 eggs. Using a plastic bucket (2 gallon capacity) and a
WOODEN SPOON, mix egg yolks and sugar together until you get a creamy
batter. Add the whiskey, brandy and rum. Keep stirring to avoid
curdling. Add the milk and cream, still stirring. Use a blender to mix
the eggs white to a froth. Add the egg whites to the mixture and fold
under. Makes 7 quarts

Jill

REC: Egg Nog
 

jmcquown wrote:
> I got this recipe from a man I worked with in the 1980's.* He made
> a batch and gave everyone in the department a bottle Nog along with
> this recipe:
>
> 18 eggs
> 1-1/2 lbs. sugar
> 2 quarts milk
> 1 quart of cream
> (or you can use 2 quarts of half & half and 1 quart of milk)
> 1/5 rye whiskey
> 1/2 pint brandy
> 1/2 pint light rum
>
> Separate 18 eggs.* Using a plastic bucket (2 gallon capacity) and a
> WOODEN SPOON, mix egg yolks and sugar together until you get a
> creamy batter.* Add the whiskey, brandy and rum.* Keep stirring to
> avoid curdling.* Add the milk and cream, still stirring.* Use a
> blender to mix the eggs white to a froth.* Add the egg whites to
> the mixture and fold under.* Makes 7 quarts
>
> Jill

Yoose can make the same concoction cheaper if yoose use crystal
palace for the booze.

REC: Egg Nog
 

On 12/10/2020 5:19 PM, jmcquown wrote:
> I got this recipe from a man I worked with in the 1980's.Â* He made a
> batch and gave everyone in the department a bottle Nog along with this
> recipe:
>
> 18 eggs
> 1-1/2 lbs. sugar
> 2 quarts milk
> 1 quart of cream
> (or you can use 2 quarts of half & half and 1 quart of milk)
> 1/5 rye whiskey
> 1/2 pint brandy
> 1/2 pint light rum
>
> Separate 18 eggs.Â* Using a plastic bucket (2 gallon capacity) and a
> WOODEN SPOON, mix egg yolks and sugar together until you get a creamy
> batter.Â* Add the whiskey, brandy and rum.Â* Keep stirring to avoid
> curdling.Â* Add the milk and cream, still stirring.Â* Use a blender to mix
> the eggs white to a froth.Â* Add the egg whites to the mixture and fold
> under.Â* Makes 7 quarts
>
> Jill

My favorite 'nog recipe is on page 39 (if memory serves) of the 1972
edition of The Betty Crocker Cookbook .
--
Snag
Illegitimi non
carborundum

REC: Egg Nog
 

Greetings dear cooking friends (especially Jill! )

Does anyone have an eggnog recipe made with ice cream? Many years ago a neighbor lady made some for the community party and she wouldn't share the recipe. :(

Merry Christmas!
Cyndi

On Friday, December 11, 2020 at 12:19:55 AM UTC-5, Snag wrote:
> On 12/10/2020 5:19 PM, jmcquown wrote:
> > I got this recipe from a man I worked with in the 1980's. He made a
> > batch and gave everyone in the department a bottle Nog along with this
> > recipe:
> >
> > 18 eggs
> > 1-1/2 lbs. sugar
> > 2 quarts milk
> > 1 quart of cream
> > (or you can use 2 quarts of half & half and 1 quart of milk)
> > 1/5 rye whiskey
> > 1/2 pint brandy
> > 1/2 pint light rum
> >
> > Separate 18 eggs. Using a plastic bucket (2 gallon capacity) and a
> > WOODEN SPOON, mix egg yolks and sugar together until you get a creamy
> > batter. Add the whiskey, brandy and rum. Keep stirring to avoid
> > curdling. Add the milk and cream, still stirring. Use a blender to mix
> > the eggs white to a froth. Add the egg whites to the mixture and fold
> > under. Makes 7 quarts
> >
> > Jill

REC: Egg Nog
 

On 12/10/2020 6:19 PM, jmcquown wrote:
> I got this recipe from a man I worked with in the 1980's. He made a
> batch and gave everyone in the department a bottle Nog along with this
> recipe:
>
> 18 eggs
> 1-1/2 lbs. sugar
> 2 quarts milk
> 1 quart of cream
> (or you can use 2 quarts of half & half and 1 quart of milk)
> 1/5 rye whiskey
> 1/2 pint brandy
> 1/2 pint light rum
>
> Separate 18 eggs. Using a plastic bucket (2 gallon capacity) and a
> WOODEN SPOON, mix egg yolks and sugar together until you get a creamy
> batter. Add the whiskey, brandy and rum. Keep stirring to avoid
> curdling. Add the milk and cream, still stirring. Use a blender to mix
> the eggs white to a froth. Add the egg whites to the mixture and fold
> under. Makes 7 quarts
>
> Jill

Egg nog is weird. Probably invented long ago by some alky.

With that ingredient list, I'd:
- make 6 egg meals of 3 each
- save all that sugar for other uses
- use the milk and cream for other uses too
- drink the whiskey plain or mixed drinks
- enjoy the brandy as is
- and use the rum for mixed drinks too

Screw the egg nog! What an odd mix.

REC: Egg Nog
 

On 12/11/2020 12:58 AM, wrote:
> Greetings dear cooking friends (especially Jill! )
>
> Does anyone have an eggnog recipe made with ice cream? Many years ago a neighbor lady made some for the community party and she wouldn't share the recipe. :(
>
> Merry Christmas!
> Cyndi
>
Hi Cyndi! LTNS! I found a recipe online from the Food Network for egg
nog made with ice cream. I haven't tried it but it sounds tasty. :)

https://www.foodnetwork.com/recipes/...eggnog-3184542

Jill

> On Friday, December 11, 2020 at 12:19:55 AM UTC-5, Snag wrote:
>> On 12/10/2020 5:19 PM, jmcquown wrote:
>>> I got this recipe from a man I worked with in the 1980's. He made a
>>> batch and gave everyone in the department a bottle Nog along with this
>>> recipe:
>>>
>>> 18 eggs
>>> 1-1/2 lbs. sugar
>>> 2 quarts milk
>>> 1 quart of cream
>>> (or you can use 2 quarts of half & half and 1 quart of milk)
>>> 1/5 rye whiskey
>>> 1/2 pint brandy
>>> 1/2 pint light rum
>>>
>>> Separate 18 eggs. Using a plastic bucket (2 gallon capacity) and a
>>> WOODEN SPOON, mix egg yolks and sugar together until you get a creamy
>>> batter. Add the whiskey, brandy and rum. Keep stirring to avoid
>>> curdling. Add the milk and cream, still stirring. Use a blender to mix
>>> the eggs white to a froth. Add the egg whites to the mixture and fold
>>> under. Makes 7 quarts
>>>
>>> Jill

REC: Egg Nog
 

Gary wrote:

jmcquown wrote:

> > I got this recipe from a man I worked with in the 1980's. He made a
> > batch and gave everyone in the department a bottle Nog along with this
> > recipe:
> >
> > 18 eggs
> > 1-1/2 lbs. sugar
> > 2 quarts milk
> > 1 quart of cream
> > (or you can use 2 quarts of half & half and 1 quart of milk)
> > 1/5 rye whiskey
> > 1/2 pint brandy
> > 1/2 pint light rum
> >
> > Separate 18 eggs. Using a plastic bucket (2 gallon capacity) and a
> > WOODEN SPOON, mix egg yolks and sugar together until you get a creamy
> > batter. Add the whiskey, brandy and rum. Keep stirring to avoid
> > curdling. Add the milk and cream, still stirring. Use a blender to mix
> > the eggs white to a froth. Add the egg whites to the mixture and fold
> > under. Makes 7 quarts
> >
> > Jill
> Egg nog is weird. Probably invented long ago by some alky.
>
> With that ingredient list, I'd:
> - make 6 egg meals of 3 each
> - save all that sugar for other uses
> - use the milk and cream for other uses too
> - drink the whiskey plain or mixed drinks
> - enjoy the brandy as is
> - and use the rum for mixed drinks too
>
> Screw the egg nog! What an odd mix.


The texture of eggnog to me is kinda "icky"...

--
Best
Greg

REC: Egg Nog
 

On Thursday, December 10, 2020 at 5:19:10 PM UTC-6, wrote:
> I got this recipe from a man I worked with in the 1980's. He made a
> batch and gave everyone in the department a bottle Nog along with this
> recipe:
>
> 18 eggs
> 1-1/2 lbs. sugar
> 2 quarts milk
> 1 quart of cream
> (or you can use 2 quarts of half & half and 1 quart of milk)

2 quarts of half & half and 1 quart of milk is far from the same
as 2 quarts milk plus 1 quart of cream. Back in the old days, they
*did* still sell whipping cream that was in the ~35% range, but this
recipe assumes that "half & half" is actually half milk and half
cream.

> 1/5 rye whiskey

"1/5" as in 1/5 gallon? One *fifth* of rye whiskey?

> 1/2 pint brandy
> 1/2 pint light rum

Normally, 1/2 is 2-1/2 times as much as 1/5, but that's not what's
going on here, right?
>
> Jill

--Bryan

REC: Egg Nog
 

On Friday, December 11, 2020 at 8:45:13 AM UTC-6, GM wrote:
> Gary wrote:
>
> jmcquown wrote:
>
> > > I got this recipe from a man I worked with in the 1980's. He made a
> > > batch and gave everyone in the department a bottle Nog along with this
> > > recipe:
> > >
> > > 18 eggs
> > > 1-1/2 lbs. sugar
> > > 2 quarts milk
> > > 1 quart of cream
> > > (or you can use 2 quarts of half & half and 1 quart of milk)
> > > 1/5 rye whiskey
> > > 1/2 pint brandy
> > > 1/2 pint light rum
> > >
> > > Separate 18 eggs. Using a plastic bucket (2 gallon capacity) and a
> > > WOODEN SPOON, mix egg yolks and sugar together until you get a creamy
> > > batter. Add the whiskey, brandy and rum. Keep stirring to avoid
> > > curdling. Add the milk and cream, still stirring. Use a blender to mix
> > > the eggs white to a froth. Add the egg whites to the mixture and fold
> > > under. Makes 7 quarts
> > >
> > > Jill
> > Egg nog is weird. Probably invented long ago by some alky.
> >
> > With that ingredient list, I'd:
> > - make 6 egg meals of 3 each
> > - save all that sugar for other uses
> > - use the milk and cream for other uses too
> > - drink the whiskey plain or mixed drinks
> > - enjoy the brandy as is
> > - and use the rum for mixed drinks too
> >
> > Screw the egg nog! What an odd mix.
> The texture of eggnog to me is kinda "icky"...

Anything that has raw egg white in it is icky.
>
> --
> Best
> Greg

--Bryan

REC: Egg Nog
 

wrote:

> On Friday, December 11, 2020 at 8:45:13 AM UTC-6, GM wrote:
> > Gary wrote:
> >
> > jmcquown wrote:
> >
> > > > I got this recipe from a man I worked with in the 1980's. He made a
> > > > batch and gave everyone in the department a bottle Nog along with this
> > > > recipe:
> > > >
> > > > 18 eggs
> > > > 1-1/2 lbs. sugar
> > > > 2 quarts milk
> > > > 1 quart of cream
> > > > (or you can use 2 quarts of half & half and 1 quart of milk)
> > > > 1/5 rye whiskey
> > > > 1/2 pint brandy
> > > > 1/2 pint light rum
> > > >
> > > > Separate 18 eggs. Using a plastic bucket (2 gallon capacity) and a
> > > > WOODEN SPOON, mix egg yolks and sugar together until you get a creamy
> > > > batter. Add the whiskey, brandy and rum. Keep stirring to avoid
> > > > curdling. Add the milk and cream, still stirring. Use a blender to mix
> > > > the eggs white to a froth. Add the egg whites to the mixture and fold
> > > > under. Makes 7 quarts
> > > >
> > > > Jill
> > > Egg nog is weird. Probably invented long ago by some alky.
> > >
> > > With that ingredient list, I'd:
> > > - make 6 egg meals of 3 each
> > > - save all that sugar for other uses
> > > - use the milk and cream for other uses too
> > > - drink the whiskey plain or mixed drinks
> > > - enjoy the brandy as is
> > > - and use the rum for mixed drinks too
> > >
> > > Screw the egg nog! What an odd mix.
> > The texture of eggnog to me is kinda "icky"...
> Anything that has raw egg white in it is icky.
> >
> > --
> > Best
> > Greg
>
> --Bryan


Ab - so - ****ing - LUTELY...

--
Best
Greg

REC: Egg Nog
 

On Friday, December 11, 2020 at 8:47:10 AM UTC-5, Gary wrote:
> On 12/10/2020 6:19 PM, jmcquown wrote:
> > I got this recipe from a man I worked with in the 1980's. He made a
> > batch and gave everyone in the department a bottle Nog along with this
> > recipe:
> >
> > 18 eggs
> > 1-1/2 lbs. sugar
> > 2 quarts milk
> > 1 quart of cream
> > (or you can use 2 quarts of half & half and 1 quart of milk)
> > 1/5 rye whiskey
> > 1/2 pint brandy
> > 1/2 pint light rum
> >
> > Separate 18 eggs. Using a plastic bucket (2 gallon capacity) and a
> > WOODEN SPOON, mix egg yolks and sugar together until you get a creamy
> > batter. Add the whiskey, brandy and rum. Keep stirring to avoid
> > curdling. Add the milk and cream, still stirring. Use a blender to mix
> > the eggs white to a froth. Add the egg whites to the mixture and fold
> > under. Makes 7 quarts
> >
> > Jill
> Egg nog is weird. Probably invented long ago by some alky.

I'm confident you're not interested in the history of nogs,
flips, possets, and milk punches. Or much of anything else.

Cindy Hamilton

REC: Egg Nog
 

On Friday, December 11, 2020 at 9:45:13 AM UTC-5, GM wrote:

> The texture of eggnog to me is kinda "icky"...

Commercial eggnog is too thick for me. I
generally cut it with some 2% milk.

Cindy Hamilton

REC: Egg Nog
 

On 12/11/2020 10:32 AM, Cindy Hamilton wrote:
> On Friday, December 11, 2020 at 8:47:10 AM UTC-5, Gary wrote:
>> On 12/10/2020 6:19 PM, jmcquown wrote:
>>> I got this recipe from a man I worked with in the 1980's. He made a
>>> batch and gave everyone in the department a bottle Nog along with this
>>> recipe:
>>>
>>> 18 eggs
>>> 1-1/2 lbs. sugar
>>> 2 quarts milk
>>> 1 quart of cream
>>> (or you can use 2 quarts of half & half and 1 quart of milk)
>>> 1/5 rye whiskey
>>> 1/2 pint brandy
>>> 1/2 pint light rum
>>>
>>> Separate 18 eggs. Using a plastic bucket (2 gallon capacity) and a
>>> WOODEN SPOON, mix egg yolks and sugar together until you get a creamy
>>> batter. Add the whiskey, brandy and rum. Keep stirring to avoid
>>> curdling. Add the milk and cream, still stirring. Use a blender to mix
>>> the eggs white to a froth. Add the egg whites to the mixture and fold
>>> under. Makes 7 quarts
>>>
>>> Jill
>> Egg nog is weird. Probably invented long ago by some alky.
>
> I'm confident you're not interested in the history of nogs,
> flips, possets, and milk punches. Or much of anything else.
>
> Cindy Hamilton

You're correct. Read my opinion about it again which you snipped.

REC: Egg Nog
 

On Friday, December 11, 2020 at 11:05:32 AM UTC-5, Gary wrote:
> On 12/11/2020 10:32 AM, Cindy Hamilton wrote:
> > On Friday, December 11, 2020 at 8:47:10 AM UTC-5, Gary wrote:
> >> On 12/10/2020 6:19 PM, jmcquown wrote:
> >>> I got this recipe from a man I worked with in the 1980's. He made a
> >>> batch and gave everyone in the department a bottle Nog along with this
> >>> recipe:
> >>>
> >>> 18 eggs
> >>> 1-1/2 lbs. sugar
> >>> 2 quarts milk
> >>> 1 quart of cream
> >>> (or you can use 2 quarts of half & half and 1 quart of milk)
> >>> 1/5 rye whiskey
> >>> 1/2 pint brandy
> >>> 1/2 pint light rum
> >>>
> >>> Separate 18 eggs. Using a plastic bucket (2 gallon capacity) and a
> >>> WOODEN SPOON, mix egg yolks and sugar together until you get a creamy
> >>> batter. Add the whiskey, brandy and rum. Keep stirring to avoid
> >>> curdling. Add the milk and cream, still stirring. Use a blender to mix
> >>> the eggs white to a froth. Add the egg whites to the mixture and fold
> >>> under. Makes 7 quarts
> >>>
> >>> Jill
> >> Egg nog is weird. Probably invented long ago by some alky.
> >
> > I'm confident you're not interested in the history of nogs,
> > flips, possets, and milk punches. Or much of anything else.
> >
> > Cindy Hamilton
> You're correct. Read my opinion about it again which you snipped.

At worst, I snipped half of your opinion:

> Screw the egg nog! What an odd mix.

That part didn't seem to add any value when I was already quoting,
"Egg nog is weird".

Cindy Hamilton

REC: Egg Nog
 

On 2020-12-11 10:32 a.m., Cindy Hamilton wrote:
> On Friday, December 11, 2020 at 9:45:13 AM UTC-5, GM wrote:
>
>> The texture of eggnog to me is kinda "icky"...
>
> Commercial eggnog is too thick for me. I
> generally cut it with some 2% milk.
>
>

I remember commercial eggnog being pretty good when I was a kid. Over
the years it got worse and worse. They stopped using cream and use
various thickeners to give it a creamy texture without the creamy taste.
It also uses a lot of weird artificial flavours. I stopped buying the
stuff years ago. I haven't made any in a few years but once in a while I
make Irish Cream.

REC: Egg Nog
 

On 11/12/2020 15:32, Cindy Hamilton wrote:
> On Friday, December 11, 2020 at 9:45:13 AM UTC-5, GM wrote:
>
>> The texture of eggnog to me is kinda "icky"...
>
> Commercial eggnog is too thick for me. I
> generally cut it with some 2% milk.
>
> Cindy Hamilton
>
+1

REC: Egg Nog
 

On 12/11/2020 10:07 AM, Bryan Simmons wrote:
> On Thursday, December 10, 2020 at 5:19:10 PM UTC-6, wrote:
>> I got this recipe from a man I worked with in the 1980's. He made a
>> batch and gave everyone in the department a bottle Nog along with this
>> recipe:
>>
>> 18 eggs
>> 1-1/2 lbs. sugar
>> 2 quarts milk
>> 1 quart of cream
>> (or you can use 2 quarts of half & half and 1 quart of milk)
>
> 2 quarts of half & half and 1 quart of milk is far from the same
> as 2 quarts milk plus 1 quart of cream. Back in the old days, they
> *did* still sell whipping cream that was in the ~35% range, but this
> recipe assumes that "half & half" is actually half milk and half
> cream.
>
>> 1/5 rye whiskey
>
> "1/5" as in 1/5 gallon? One *fifth* of rye whiskey?
>
>> 1/2 pint brandy
>> 1/2 pint light rum
>
> Normally, 1/2 is 2-1/2 times as much as 1/5, but that's not what's
> going on here, right?
>>
> --Bryan
>
I typed the recipe as he whote it. As for the 1/5, you never heard of a
fifth of whiskey?

Jill

REC: Egg Nog
 

On 2020-12-11 11:46 a.m., jmcquown wrote:
> On 12/11/2020 10:07 AM, Bryan Simmons wrote:

>>
>> Normally, 1/2 is 2-1/2 times as much as 1/5, but that's not what's
>> going on here, right?
>>>
>> --Bryan
>>
> I typed the recipe as he whote it.Â* As for the 1/5, you never heard of a
> fifth of whiskey?
>


I have to confess that I had heard of a fifth of whisky but never knew
what it was. It is not a term used here. I thought it was something like
a mickey, maybe smaller. I had to look it up and it turns out to be
what we have always called a 26er.

REC: Egg Nog
 

On Friday, December 11, 2020 at 11:02:47 AM UTC-6, Dave Smith wrote:
> On 2020-12-11 11:46 a.m., jmcquown wrote:
> > On 12/11/2020 10:07 AM, Bryan Simmons wrote:
>
> >>
> >> Normally, 1/2 is 2-1/2 times as much as 1/5, but that's not what's
> >> going on here, right?
> >>>
> >> --Bryan
> >>
> > I typed the recipe as he whote it. As for the 1/5, you never heard of a
> > fifth of whiskey?
> >
> I have to confess that I had heard of a fifth of whisky but never knew
> what it was. It is not a term used here. I thought it was something like
> a mickey, maybe smaller. I had to look it up and it turns out to be
> what we have always called a 26er.

I still call 750ml bottles of booze "fifths."

--Bryan

REC: Egg Nog
 

On 12/11/2020 12:04 PM, Dave Smith wrote:
> On 2020-12-11 11:46 a.m., jmcquown wrote:
>> On 12/11/2020 10:07 AM, Bryan Simmons wrote:
>
>>>
>>> Normally, 1/2 is 2-1/2 times as much as 1/5, but that's not what's
>>> going on here, right?
>>>>
>>> --Bryan
>>>
>> I typed the recipe as he whote it.Â* As for the 1/5, you never heard of
>> a fifth of whiskey?
>>
>
>
> I have to confess that I had heard of a fifth of whisky but never knew
> what it was. It is not a term used here. I thought it was something like
> a mickey, maybe smaller.Â* I had to look it up and it turns out to be
> what we have always called a 26er.

I've never heard the term 26er. :) I gather the term "fifth" is a
pretty archaic term but it used to refer to a standard bottle size when
it comes to buying whiskey, rum, vodka, etc.

Jill

REC: Egg Nog
 

On Fri, 11 Dec 2020 08:46:59 -0500, Gary > wrote:

>On 12/10/2020 6:19 PM, jmcquown wrote:
>> I got this recipe from a man I worked with in the 1980's. He made a
>> batch and gave everyone in the department a bottle Nog along with this
>> recipe:
>>
>> 18 eggs
>> 1-1/2 lbs. sugar
>> 2 quarts milk
>> 1 quart of cream
>> (or you can use 2 quarts of half & half and 1 quart of milk)
>> 1/5 rye whiskey
>> 1/2 pint brandy
>> 1/2 pint light rum
>>
>> Separate 18 eggs. Using a plastic bucket (2 gallon capacity) and a
>> WOODEN SPOON, mix egg yolks and sugar together until you get a creamy
>> batter. Add the whiskey, brandy and rum. Keep stirring to avoid
>> curdling. Add the milk and cream, still stirring. Use a blender to mix
>> the eggs white to a froth. Add the egg whites to the mixture and fold
>> under. Makes 7 quarts
>>
>> Jill
>
>Egg nog is weird. Probably invented long ago by some alky.

So you're traumatised by 2 things: women and alcohol. You probably
proposed to your now ex-wife after too much eggnog.

REC: Egg Nog
 

On Fri, 11 Dec 2020 09:20:21 -0800 (PST), Bryan Simmons
> wrote:

>On Friday, December 11, 2020 at 11:02:47 AM UTC-6, Dave Smith wrote:
>> On 2020-12-11 11:46 a.m., jmcquown wrote:
>> > On 12/11/2020 10:07 AM, Bryan Simmons wrote:
>>
>> >>
>> >> Normally, 1/2 is 2-1/2 times as much as 1/5, but that's not what's
>> >> going on here, right?
>> >>>
>> >> --Bryan
>> >>
>> > I typed the recipe as he whote it. As for the 1/5, you never heard of a
>> > fifth of whiskey?
>> >
>> I have to confess that I had heard of a fifth of whisky but never knew
>> what it was. It is not a term used here. I thought it was something like
>> a mickey, maybe smaller. I had to look it up and it turns out to be
>> what we have always called a 26er.
>
>I still call 750ml bottles of booze "fifths."

We call them bottles.

REC: Egg Nog
 

On Friday, December 11, 2020 at 12:42:56 PM UTC-5, Bruce wrote:
> On Fri, 11 Dec 2020 09:20:21 -0800 (PST), Bryan Simmons
> > wrote:
>
> >On Friday, December 11, 2020 at 11:02:47 AM UTC-6, Dave Smith wrote:
> >> On 2020-12-11 11:46 a.m., jmcquown wrote:
> >> > On 12/11/2020 10:07 AM, Bryan Simmons wrote:
> >>
> >> >>
> >> >> Normally, 1/2 is 2-1/2 times as much as 1/5, but that's not what's
> >> >> going on here, right?
> >> >>>
> >> >> --Bryan
> >> >>
> >> > I typed the recipe as he whote it. As for the 1/5, you never heard of a
> >> > fifth of whiskey?
> >> >
> >> I have to confess that I had heard of a fifth of whisky but never knew
> >> what it was. It is not a term used here. I thought it was something like
> >> a mickey, maybe smaller. I had to look it up and it turns out to be
> >> what we have always called a 26er.
> >
> >I still call 750ml bottles of booze "fifths."
> We call them bottles.

You don't have something that's about 375-500 ml? How does anybody
hide one of those 750ml bottles in their pocket?

Cindy Hamilton

REC: Egg Nog
 

On Fri, 11 Dec 2020 12:25:11 -0500, jmcquown >
wrote:

>On 12/11/2020 12:04 PM, Dave Smith wrote:
>> On 2020-12-11 11:46 a.m., jmcquown wrote:
>>> On 12/11/2020 10:07 AM, Bryan Simmons wrote:
>>
>>>>
>>>> Normally, 1/2 is 2-1/2 times as much as 1/5, but that's not what's
>>>> going on here, right?
>>>>>
>>>> --Bryan
>>>>
>>> I typed the recipe as he whote it.Â* As for the 1/5, you never heard of
>>> a fifth of whiskey?
>>>
>> I have to confess that I had heard of a fifth of whisky but never knew
>> what it was. It is not a term used here. I thought it was something like
>> a mickey, maybe smaller.Â* I had to look it up and it turns out to be
>> what we have always called a 26er.
>
>I've never heard the term 26er. :) I gather the term "fifth" is a
>pretty archaic term but it used to refer to a standard bottle size when
>it comes to buying whiskey, rum, vodka, etc.

I think you're on to something.

Fifths of liquor was..... ` REC: Egg Nog
 

On 2020-12-11 12:25 p.m., jmcquown wrote:
> On 12/11/2020 12:04 PM, Dave Smith wrote:

>> I have to confess that I had heard of a fifth of whisky but never knew
>> what it was. It is not a term used here. I thought it was something
>> like a mickey, maybe smaller.Â* I had to look it up and it turns out to
>> be what we have always called a 26er.
>
> I've never heard the term 26er. :)Â* I gather the term "fifth" is a
> pretty archaic term but it used to refer to a standard bottle size when
> it comes to buying whiskey, rum, vodka, etc.


It is a fifth of a gallon.

REC: Egg Nog
 

Bruce formulated on Friday :
> So you're traumatised by 2 things
>
It's only 3 things for you - U S A .

REC: Egg Nog
 

On 12/11/2020 10:07 AM, Bryan Simmons wrote:

>
>> 1/5 rye whiskey
>
> "1/5" as in 1/5 gallon? One *fifth* of rye whiskey?
>
>
> --Bryan
>

Yes, an old term before we used much metric. 1/5 gallon is actually 757
ml and now they bottle it 750 ml.

REC: Egg Nog
 

On Fri, 11 Dec 2020 13:42:57 -0500, Doppelgänger
> wrote:

>Bruce formulated on Friday :
>> So you're traumatised by 2 things
>>
>It's only 3 things for you - U S A .

The USA? My favourite superpower!

REC: Egg Nog
 

On Fri, 11 Dec 2020 10:07:50 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, December 11, 2020 at 12:42:56 PM UTC-5, Bruce wrote:
>> On Fri, 11 Dec 2020 09:20:21 -0800 (PST), Bryan Simmons
>> > wrote:
>>
>> >I still call 750ml bottles of booze "fifths."
>> We call them bottles.
>
>You don't have something that's about 375-500 ml? How does anybody
>hide one of those 750ml bottles in their pocket?

We have those little minibar bottles of grog, but 750 ml is the
standard. In NL 1 litre was the standard. At half the price. Sniff.

REC: Egg Nog
 

Bruce explained :
> On Fri, 11 Dec 2020 13:42:57 -0500, Doppelgänger
> > wrote:
>
>> Bruce formulated on Friday :
>>> So you're traumatised by 2 things
>>>
>> It's only 3 things for you - U S A .
>
> The USA? My favourite superpower!
>
Orange is the new Black.

REC: Egg Nog
 

Bruce formulated on Friday :
> Sniff.
>
New sig?

REC: Egg Nog
 

On Fri, 11 Dec 2020 14:22:02 -0500, Doppelgänger
> wrote:

>Bruce explained :
>> On Fri, 11 Dec 2020 13:42:57 -0500, Doppelgänger
>> > wrote:
>>
>>> Bruce formulated on Friday :
>>>> So you're traumatised by 2 things
>>>>
>>> It's only 3 things for you - U S A .
>>
>> The USA? My favourite superpower!
>>
>Orange is the new Black.

¿Que?

REC: Egg Nog
 

On 12/11/2020 6:38 AM, jmcquown wrote:
> On 12/11/2020 12:58 AM, wrote:
>> Greetings dear cooking friends (especially Jill! )
>>
>> Does anyone have an eggnog recipe made with ice cream? Many years ago a neighbor lady made some for the community party and she wouldn't share the recipe. :(
>>
>> Merry Christmas!
>> Cyndi
>>
> Hi Cyndi! LTNS! I found a recipe online from the Food Network for egg
> nog made with ice cream. I haven't tried it but it sounds tasty. :)
>
> https://www.foodnetwork.com/recipes/...eggnog-3184542
>
> Jill

If that Nancy Fuller is Cyndi's neighbor . . .

>
>> On Friday, December 11, 2020 at 12:19:55 AM UTC-5, Snag wrote:
>>> On 12/10/2020 5:19 PM, jmcquown wrote:
>>>> I got this recipe from a man I worked with in the 1980's. He made a
>>>> batch and gave everyone in the department a bottle Nog along with this
>>>> recipe:
>>>>
>>>> 18 eggs
>>>> 1-1/2 lbs. sugar
>>>> 2 quarts milk
>>>> 1 quart of cream
>>>> (or you can use 2 quarts of half & half and 1 quart of milk)
>>>> 1/5 rye whiskey
>>>> 1/2 pint brandy
>>>> 1/2 pint light rum
>>>>
>>>> Separate 18 eggs. Using a plastic bucket (2 gallon capacity) and a
>>>> WOODEN SPOON, mix egg yolks and sugar together until you get a creamy
>>>> batter. Add the whiskey, brandy and rum. Keep stirring to avoid
>>>> curdling. Add the milk and cream, still stirring. Use a blender to mix
>>>> the eggs white to a froth. Add the egg whites to the mixture and fold
>>>> under. Makes 7 quarts
>>>>
>>>> Jill
>

REC: Egg Nog
 

Doppelgänger wrote:
> Bruce formulated on Friday :
>> Sniff.
>>
> New sig?

hahahaha.

REC: Egg Nog
 

Hank Rogers wrote:
> Doppelgänger wrote:
> > Bruce formulated on Friday :
> >> Sniff.
> >>
> > New sig?
> hahahaha.


As I'm in the holiday spirit of very generous giving, Hank, I thought I'd defer to you to make the first reply...

;-D

--
Best
Greg

REC: Egg Nog
 

On 2020 Dec 11, , jmcquown wrote
(in article >):

> I've never heard the term 26er. :) I gather the term "fifth" is a
> pretty archaic term but it used to refer to a standard bottle size when
> it comes to buying whiskey, rum, vodka, etc.

From memory, it´s less than a quart and more than a pint. It´s a fifth of
a gallon, innit? I haven´t googled.

leo

Fifths of liquor was..... ` REC: Egg Nog
 

On 2020 Dec 11, , Dave Smith wrote
(in article >):

> It is a fifth of a gallon.

I´m a little late with my upthread reply. I knew that.

Fifths of liquor was..... ` REC: Egg Nog
 

On 2020-12-12 7:25 p.m., Leo wrote:
> On 2020 Dec 11, , Dave Smith wrote
> (in article >):
>
>> It is a fifth of a gallon.
>
> I´m a little late with my upthread reply. I knew that.
>
>
You knew it. I had do Google it. That is a 26er here.

Fifths of liquor was..... ` REC: Egg Nog
 

On Friday, December 11, 2020 at 8:18:49 AM UTC-10, Dave Smith wrote:
> On 2020-12-11 12:25 p.m., jmcquown wrote:
> > On 12/11/2020 12:04 PM, Dave Smith wrote:
>
> >> I have to confess that I had heard of a fifth of whisky but never knew
> >> what it was. It is not a term used here. I thought it was something
> >> like a mickey, maybe smaller. I had to look it up and it turns out to
> >> be what we have always called a 26er.
> >
> > I've never heard the term 26er. :) I gather the term "fifth" is a
> > pretty archaic term but it used to refer to a standard bottle size when
> > it comes to buying whiskey, rum, vodka, etc.
> It is a fifth of a gallon.
It's so strange that someone would want to divide a gallon into 5 parts. I think that dividing a gallon into 2, 4, or 8, parts is much more sensible.

Fifths of liquor was..... ` REC: Egg Nog
 

On 2020-12-12 8:42 p.m., dsi1 wrote:
>
>>> I've never heard the term 26er. :) I gather the term "fifth" is a
>>> pretty archaic term but it used to refer to a standard bottle size when
>>> it comes to buying whiskey, rum, vodka, etc.
>> It is a fifth of a gallon.
> It's so strange that someone would want to divide a gallon into 5 parts. I think that dividing a gallon into 2, 4, or 8, parts is much more sensible.
>

That's not very strange compared to some of our other archaic
measurements, like 12 inches in a foot, 16 ounces in a pound, a
temperature scale where water freezes at 32 and boils at 212.