Full Version: What the...???
Yeah, a bunch of FVers were going on about it. I dunno about that one. Looks mighty jizzy.
And too freakin' expensive!
I never thought I'd say this about a Jade- the only REAL Burnt™ absinthe product, but I think I'll pass...
Same here , why pay to ship water?
'cuz it's french?
Oui, Jacques!
Consensus is: oui don't want it.
Actually, I think it sounds yummy. I'm not going to buy it though. I'll look for a similar recipe on FV or someplace and try mixing one.
'Cept the whole egg whites things might be too big of a pain in the ass...
*sigh* I guess I'll just have a glass of absinthe instead.
'Cept the whole egg whites things might be too big of a pain in the ass...
*sigh* I guess I'll just have a glass of absinthe instead.
I second that motion!
Actually, my mother ordered a bottle of it. She said she will fill me in on how it is when it's received. It didn't look terribly appealing to me- I'm not going to pay that much for something thats mostly egg whites and water.
It sounded like a Nog. Not an appealing mix to me.
I have to agree with the general sentiment... unless you live in the UK, the shipping and currency conversion will screw you. Just buy Jade- the only REAL Burnt™ absinthe and mix your own in a blender.
It turns out a little like an absinthe-flavored ice cream shake, and who doesn't like ice cream? You DO taste the absinthe in this drink, so use an absinthe that tastes good. LdF have thoughtfully provided a good recipe in the 'Cocktails' section of their website.
It turns out a little like an absinthe-flavored ice cream shake, and who doesn't like ice cream? You DO taste the absinthe in this drink, so use an absinthe that tastes good. LdF have thoughtfully provided a good recipe in the 'Cocktails' section of their website.
I concur with the parrot, except that adding a little raw egg migh "humph" the experince a bit -- a lot like the old games of iron-gut we used to play in school...
I'm looking forward to the Suisse geared to the tree huggers out here....Suisse, with pure coconut milk, a large portion of finely ground eggplant, and a whole lotta seasoning and love..
Or the beefy version, only minus 1/2 the chemicals allowed, so you have magnificant impregination of chunk of rock
I'm looking forward to the Suisse geared to the tree huggers out here....Suisse, with pure coconut milk, a large portion of finely ground eggplant, and a whole lotta seasoning and love..
Or the beefy version, only minus 1/2 the chemicals allowed, so you have magnificant impregination of chunk of rock
I always wonder about the egg thing, salmonella and all, but I love egg nog as well! Anyone try those recipes on FV yet? FYI egg nog is an awesome weight gainer if you are trying to bulk up!!!
Egg nog that you buy at the store is made with pasteurized egg whites to prevent salmonella.
If you look on the web, you'll find a number of methods to make your own pasteurized; it all boils down (no pun intended) to heating your egg whites slowly in a double-boiler to exactly 160 degrees F, gently stirring with a spoon or rubber spatula, not a whisk, and trying to avoid entering any air bubbles into the egg or allowing it to end up on the sides of the pan. You don't want the eggs to actually cook!
As soon as the thermometer hits 160, remove from heat and cool, then use as normal.
If you look on the web, you'll find a number of methods to make your own pasteurized; it all boils down (no pun intended) to heating your egg whites slowly in a double-boiler to exactly 160 degrees F, gently stirring with a spoon or rubber spatula, not a whisk, and trying to avoid entering any air bubbles into the egg or allowing it to end up on the sides of the pan. You don't want the eggs to actually cook!
As soon as the thermometer hits 160, remove from heat and cool, then use as normal.
Damn it! I wanted to be the first to channel Julia Childs this year!
Trainer, you're such a punk!
Trainer, you're such a punk!
QUOTE(sevenscarabs @ Dec 31 2004, 05:10 AM)
I'm not going to pay that much for something thats mostly egg whites and water.
trainer's right for once.
that's how i make my nog every year.
after you remove it from heat, put it in the fridge for about 3 hours, then add the booze, then into the fridge for another 3 hours.
good shite.
that's how i make my nog every year.
after you remove it from heat, put it in the fridge for about 3 hours, then add the booze, then into the fridge for another 3 hours.
good shite.
QUOTE(sevenscarabs @ Dec 30 2004, 10:10 PM)
Actually, my mother ordered a bottle of it. She said she will fill me in on how it is when it's received. It didn't look terribly appealing to me- I'm not going to pay that much for something thats mostly egg whites and water.
cool mom.
Seems like a waste. plus, I don't like egg in my drinks. too thick.
This is a "lo-fi" version of our main content. To view the full version with more information, formatting and images, please click here.