#Rum Flip recipe

[askwhatsforlunch]

Rum Flip

This delightfully smooth and potent Rum Flip is a chill Eggnog without the hassle. All one has to do is get the shaker and a few ingredients out, and one has a nightcap to sip whilst listening to The Christmas Chronicles or a little Jazz. Oh, it also makes a delicious “dessert” cocktail for your Holiday parties, should you host some! But you needn’t wait that long, and can indulge in a solo tipple just because it’s been a long week and you deserve it! Happy Friday!

Ingredients (serves 1):

15 millilitres/1/2 fluid ounce (1 tablespoon) double cream

1 teaspoon caster sugar

60 millilitres/2 fluid ounces (4 tablespoons) dark rum (like New Zealand’s Stolen or Guadeloupe’s Bologne)

1 small egg

6 to 8 ice cubes

nutmeg

Pour double cream into a cocktail shaker. Add caster sugar and dark rum. Break in the egg whole, and close the shaker tightly. Dry shake (without the ice) energetically until well-blended. 

Add ice cubes, close the shaker, and shake once more, until well-chilled through.

Strain into a coupe glass, and grate a little nutmeg on top.

Enjoy Rum Flip immediately. Cheers!

[ltwilliammowett]

Cooking like a Sailor - Admiral's Flip

A small drink fresh from the galley today. Readers of the Aubrey Maturin books will already be familiar with this one, as he sent poor Pullings to the land of dreams when he had a few too many after learning of his promotion to Master and Commander (Treason's Harbour, 31-2). We are talking about the Admiral's Flip.

Today, a flip refers to a group of cocktails made with fortified wine or brandy that contain egg yolks or whole eggs. Unlike eggnogs, however, neither milk nor cream is added. In the 18th century in North America, a flip was understood to be a slightly different group of drinks: This was always based on rum, mixed with beer or cider and drunk hot. The drink became unpopular after the American War of Independence, when rum lost popularity in the United States. The modern flip probably developed from this group of drinks. Beer or cider was omitted, egg was added instead and the sugar content was increased.

The North American flip, which played a major role in North America for over a century, was first mentioned in 1690. To make the drink, a large jug was filled mainly with strong beer. Ingredients were then added to sweeten the drink. This could be molasses or parts of a sugar loaf, but sweet fruit was also used. Around a quarter of a litre of rum was added. The mixture was neither stirred nor shaken. Instead, a small iron with a ball about the size of an onion at one end was heated in an open fire until it was red-hot. The red-hot iron, a so-called "loggerhead", which was also used to heat pitch, was then dipped into the jug - the mixture not only became hot, but also began to foam strongly. It was then divided into smaller glasses and drunk hot, as mentioned earlier.

The Admiral's Flip works slightly differently and is also drunk cold. It is not known when this type of drink first appeared. However, it seems to have emerged at the end of the 18th early 19th century and was more likely to have been drunk in the Navy.

But let's get to the recipe (Lobscouse & Spotted Dog, by Anne Chotzinoff Grossman and Lisa Grossman Thomas)

Mix 1/2 cup of chilled brandy with 2 tablespoons of sugar until the sugar has dissolved. Then pour in 1 1/2 cups of champagne and flavour with 1 whole nutmeg. Pour into ice-cold tankards and enjoy.

[witchyfashion]

Celebrate the season with this treasure trove of cozy cooking and baking recipes, from soul-warming soups and simple dinners to showstoppers and weekend projects.

As the air grows chillier and nights longer, these dishes draw us to the table and the warmth of an active kitchen: Slow-simmered dishes like Cider-Braised Pork Roast, cheesy weeknight pasta like Unstuffed Shells with Butternut Squash, or a crusty bread like Fig and Fennel Bread.

When the flavors of summer fade, autumn and winter fruits and vegetables can be just as bold and bountiful. Find recipe inspiration from the season's first ripe figs and plump brussels sprouts to roasty sides featuring celery root, kohlrabi, and kabocha squash, or a cranberry curd tart to brighten a winter's night.

Themed chapters showcase all the reasons to love autumn and winter cooking:

Find new celeberation favorites with a chapter of centerpiece dishes like Turkey and Gravy for a Crowd or Swiss Chard Pie to wow your guests.

Picked apples on an autumnal adventure? All Things Apple covers both sweet and savory recipes like French Apple Cake and Celery Root, Fennel, and Apple Chowder to help you use them up.

Create the ultimate party spread with chapters devoted to Appetizers, Festive Drinks, and Brunch: Try fried Korean fried chicken wings, latkes with beet-horseradish applesauce, or Everything Straws.

Obsessed with pumpkin? So are we! In the Everyone Loves Pumpkin chapter you'll find everything from Creamy Pumpkin-Chai Soup to Rum Pumpkin Chiffon Pie.

Bake to your heart's content with chapters covering breads, cookies, cakes, pies, puddings, and more.

Give the gift of food with recipes for Rocky Road Bark and Fruits of the Forest Liqueur.

America's Test Kitchen's tips and tricks guarantee every meal is a success. Flip to the introduction for menus and entertaining tips. Plus, we've added seasonally themed spreads throughout so you can decorate the perfect holiday cookies or plan a charcuterie board with last-second appetizers

https://amzn.to/3Xgp8GO

[snwusberry]

pairing: theo x reader

genre: fluff (hopefully)

warning(s): language, red-haired theo (YES THAT'S A WARNING!!!), alcohol consumption, they get a little intoxicated

【 y/n 】

the festive season has to me my favorite. it's when you can gather with your friends and family, eat good food, spend time together, cuddle with your loved ones, eat good food, watch cheesy christmas movies and eat good food. it truly is i good time.

that being said, i'm close to throwing myself out the window.

"taeyang, what are you doing?" i ask him, watching him grab things out of the grocery bag but he says nothing until the very end.

"we're making eggnog."

"eggnog?" i question blankly, not quite understand why.

"yes eggnog. i thought we'd at least practice making it before the dinner." he suggests, walking the kitchen with all the things he bought in-hand. i just follow him dumbly.

"it shouldn't take two people to make that."

"yeah but what's the fun in doing all this alone?"

"you're lucky i love you. i'm tired as fuck."

"from what?"

i blink at the red-haired boy standing in front of me. i just know he cannot be serious right now.

"we spent the whole day cleaning and decorating this place." i tell him, gesturing at our surroundings.

"oh there's that..." he trails off before we start getting stuff out from the cabinets.

"taeyang, we've never made this before." i let him know and he just gives me a look. "shouldn't we maybe get the recipe?"

"no worries, i got this. you just need to be my sous chef."

"okay."

we start making it and it's all going surprisingly well until he brings out the rum.

"is that the correct amount?" i ask him, watching him pour it into a cup.

"there's never too much rum baby." he tries to reassuring me but he's not doing a good job at it.

"are you su-" he's already pouring it in before i've ended my sentence. "okay."

"taste it quickly." he says, offering me a small amount in a glass.

i grab it, taking a sip, letting myself taste it and my eyes widen. it's not as bad as i was expecting. dare i say, it actually tasted good.

"well?" he asks expectedly.

"it's actually really good." i respond, letting him taste what's remaining in the glass.

"oh wow... i was kinda expecting a disaster." be admits, getting some more to 'taste'.

"could use some more rum. just a little." i suggest and he raises an eyebrow at me, making me shrug.

"weren't you the one saying i was adding too much?"

"i was wrong."

he adds more, offering me more to taste.

"that's good." i let him know, going in for another sip.

"i told you to trust me." he boasts, pouring half a glass this time.

"yes yes, pour some for me too." i hold up a cup and he smiles, pouring it in.

we end up going to the living room with our glasses, feeling the effects of the alcohol from drinking too fast.

"i might just ask you to make my drinks for me." i tell him, mindlessly flipping through the channels.

"not for free. i don't offer free services."

"what's the fee?"

he puckers his lips and i push his face away.

"that's the cheesiest shit you've ever done." i tell him, standing up.

"where are you going?"

"to get some more eggnog."

"get for me too."

i mumble out an "okay", getting two other glasses out, too lazy to get the ones that were already out.

"you know what? just bring the whole jug." he requests and i smile, shaking my head, taking everything to the living room.

don't taste your alcoholic beverages, it's a trap.

[benjhawkins]

We had flip tonight, this recipe has rum, brown ale, spices, and brown sugar. It was definitely an experience!

[hartshorn-and-isinglass]

Right! Before I forget again: if anyone would like to join me in making a Lincolnite Flip to celebrate the upcoming final episode of Checkmate, Lincolnites! the recipe is transcribed below:

LINCOLNITE FLIP v.2.0 created by Gabe Fox for Atun-Shei Films ed. Christina T.

INGREDIENTS:

12 oz dark German ale (Ayinger Altbairsch Dunkle) 

⅛ tsp. Modernist Pantry’s Perfected Xanthan Gum (see Notes)

1 tsp/barspoon dried sassafras leaf

2-1/4 oz. Kentucky bourbon (Knob Creek) 

1-1/2 oz. maple syrup

3 tbs. Just Egg or other vegan egg substitute

dark rum (Lemon Hart & Son 151)

orange peel, for garnish

EQUIPMENT:

saucepan

whisk/fork

two pint glasses (or other easily pourable glass containers)

strainer

two mugs, or one large (and preferably extremely farby) tankard

INSTRUCTIONS:

Add beer and perfected xanthan gum to sauce pan and whisk until the xanthan granules are thoroughly dissolved; add sassafras to saucepan and heat on medium-low.

To one pint glass/container add the egg substitute, bourbon, and maple syrup; beat well with fork or tiny whisk. This is your “batter”.

When beer just starts to steam, strain it into the second pint glass/container.

The “flip”: pour the beer into the batter, then pour back into the other glass. Continue to pour back and forth between the two glasses until well-blended and frothy. If you’re new to mixing drinks this way, pouring over the sink is recommended.

Pour into appropriate mug(s). Garnish with a splash of dark rum and orange peel.

NOTES:

The flip is one of the oldest cocktails, going back to the 17th century at least. Here, we’ve taken the flip format and given it a few twists. First, where the original flip uses rum as its main booze, this version uses bourbon: specifically Knob Creek Bourbon, paying homage to Abraham Lincoln’s family roots in the distillery business around the Knob Creek area. The second, and more significant change, is that version 2.0 is now free of animal products–we had the unfortunate timing to develop v.1.0 just a few weeks before we found out Andy is vegan, and we wanted to remake it into a cocktail he could actually drink. The honey has been replaced with maple syrup; to replace the egg, this recipe now utilizes a combination of egg substitute and Modernist Pantry’s Perfected Xanthan Gum. 

Xanthan gum helps keep the vegan egg substitute suspended in solution and adds back some of the mouthfeel you’d get from the fat in a chicken egg. This recipe specifically calls for Modern Pantry’s Perfected Xanthan Gum because it is formulated to dissolve into thin liquids more easily than regular xanthan gum. You can use regular xanthan gum instead, but care must be taken to sprinkle it evenly in a thin layer over the ale before thoroughly whisking it in, in order to prevent lumps.

[mariacallous]

While flipping through old issues of Esquire, looking back at seventy-six years of stories, we came across this treasure trove of odd recipes from the November 1984 issue. In it, such era-appropriate icons like Walter Mondale, Malcolm Forbes, and Nancy Reagan espoused the virtues of persimmon puddings, goose with prunes, and coconut drinks at a Thanksgiving meal. While we cannot vouch for these fourteen recipes — oddly, no one wanted to make former New York Times food critic Craig Claiborne's "Mousse of Saltcod" — we've republished them in the interest of kitsch, irony, and sheer amusement.

The Recipes:

• Walter Mondale's Turkey Dressing and Pumpkin Bread

• William F. Buckley's Thanksgiving Pheasant with Chestnut Cornbread Stuffing

• Bill Blass's Hot Giant Pecans

• William Styron's Clam Chowder

• Jimmy Carter's Plains Special Cheese Ring

• Craig Claiborne's Brandade de Morue (Mousse of Saltcod)

• Beverly Sills's Dutch Babies

• Nancy Reagan's Persimmon Pudding, Brandy Cream Sauce, and Monkey Bread

• Helen Gurley Brown's Skinny Hot-Buttered Rum

• Carl Bernstein's Potato Latkes

• Mayor Ed Koch's All-American Chocolate Chip Cookie

• Timothy Leary's Goose with Prune, Apple, and Chestnut Stuffing

• Ted Turner's Applesauce Cake

• Malcolm Forbes's Luacala Bomb

@thomaspynchon

[labradorescense-full-time]

Summer Solstice welcomes Cancer season and I, ruled by the moon, have the urge to celebrate. Actually, forcing myself too, seeking happiness is how one creates it. Too lazy to make a flower crown, but enthusiastic enough to celebrate with a mixed drink. Let's take a look at what, "Moon, Magic, Mixology," by Julia Hadas has in store for us.

The sun will be in Cancer, and Moon in Leo, I am terrible at making decisions, and rather someone else make them for me, but this time I will let fate decide by tossing a coin. Heads, Lush Luna cocktail, Tails, Moon Magnetism.

Tails wins! Thanks to a coin flip generator site! Moon Magnetism it shall be, this cocktail has spiced rum, a personal fav. Will share end results and recipe tomorrow! Cheers to days filled with sunlight, and hopefully, I get the vitamin D my Dr. tells me I lack.

[tari-makes-drinks]

Hello scared-to-drink anon is back! Have an update.

I decided my first trial would be to visit the local upscale alcohol store (meaning most of what they sell is the "good stuff") and pick a few 50mls to try. I got a couple rums a gin and a few flavored vodkas. I have decided I cannot stand vodka, all 3 flavors from both brands I wanted to spit out immediately. I'll give them a second chance mixed in sodas but hopes are not high. The orange gin is just a bit too much on its own but I'm gonna try it with this really nice strong ginger ale I have later. One rum smelled too potent to sip on its own I will save the true test of it for mixing with some good mango juice later but as with the vodka hope is not high. The other rum has cream in it and is actually almost tolerable to me on its own I might even be able to (slowly) finish the whole 50ml bottle unmixed! Seems like I'm a fan of cream+alcohol and I am definitely not gonna be able to tolerate vodka of any flavor enough to even do shots of it.

There's two other small things I got I haven't tried yet either, a small bottle of pre-mixed cocktail and a small container of... cookie dough liqueur? Will try them later as well. After trying the things I haven't yet I'll be sure to update you again.

PS: St Germain's may not come in 50ml but a different brand's elderflower does so I may or may not circle back and grab a bottle of it to dump into a glass of Fentiman's lol.

Fantastic! Love that you're exploring your tastes. Anyways, going down the list.

Most people seem to prefer vodkas mixed into things. Unless you're getting high-dollar vodkas, they end up with a bit of a chemical taste. A lot of drinks are basically "juice+vodka".

Unfortunately, a lot of creamy drinks are coffee-based, so you're likely to have issues finding recipes if you don't like coffee. I haven't experimented with literally mixing just cream and liquor, but it probably works.

If you're feeling daring, flips are possibly the class of cocktail you want to investigate. They do use raw egg, so it really depends on what you feel

Tbh I've never tried premixed cocktails. Or cookie dough liqueur. I'm extremely curious how they taste.

Not surprised that SG doesn't come in 50ml bottles--it's a little bit luxury. Curious to know which bottle you did find, and what you think.

[nbula-rising]

Banana Foster

Prep Time 10 mins Cook Time 10 mins

Ingredients

   ¼ cup (57 g) unsalted butter    ⅔ cup (132 g) brown sugar    ¼ teaspoon (0.35 g) cinnamon    ¼ teaspoon (0.55 g) ground nutmeg    ¼ cup (59 ml) rum    3 tablespoons (45 ml) water    1 teaspoon (4 g) vanilla    3 firmly ripe bananas, peeled and halved lengthwise and crosswise    2 scoops vanilla ice cream

Instructions

   Melt butter in a 12-inch skillet over medium low heat, add the brown sugar, cinnamon and nutmeg, and cook until moist for about 1 minute. Stir in 1 tablespoon of rum, water and vanilla extract, cook stirring continuously, until the grainy texture disappears and the mixture rolls off the spoon in a steady stream (bubbly and thickened) - 1 to 2 minutes.

   Add the bananas to the skillet and turn them until coated with the sauce. Remove the pan from the heat and pour in the remaining rum. Carefully ignite the rum with a long match or grill lighter, using extreme caution to stay away from the flame! Allow the alcohol to burn off, then return the skillet to heat and cook for 2 to 3 minutes stirring and flipping the bananas until the sauce is thickened and the bananas are tender.

   To serve, place warm banana foster on a plate or bowl and top generously with vanilla ice cream.

Recipe Notes

   Use 100 proof spiced rum, which adds flavor and ignites easily.    This alcohol is highly flammable and extreme caution should be used when making this recipe. Be sure to have a fire extinguisher on hand in case of an accident.

[thehighconfectionary]

5 Reasons Why Strawberry Lemonade is the Perfect Summer Drink

When summer hits, there’s nothing quite like a refreshing drink to cool you down. While there are plenty of options out there, strawberry lemonade stands out as a top contender. Why, you ask? Let’s dive into the five reasons why strawberry lemonade is the perfect summer drink.

The Refreshing Taste of Strawberry Lemonade

The Balance of Sweet and Tart

Strawberry lemonade strikes the perfect balance between sweet and tart.

Natural Sweetness from Strawberries

Strawberries bring a natural sweetness that feels light and refreshing. Unlike artificial sweeteners, the sweetness from strawberries feels more wholesome and satisfying. You get the delightful taste of summer with every sip.

The Zesty Punch of Lemon

On the flip side, lemons add that essential zesty punch. The tartness from the lemons complements the sweetness of the strawberries, creating a harmonious blend that’s neither too sweet nor too sour. It’s a flavor profile that keeps your taste buds engaged and refreshed.

Nutritional Benefits of Strawberry Lemonade

Rich in Vitamins and Antioxidants

Strawberry lemonade isn’t just tasty; it’s also packed with nutritional benefits.

Vitamin C Boost from Lemons

Lemons are famous for their high vitamin C content, which is great for boosting your immune system. A single glass of strawberry lemonade can provide a significant portion of your daily vitamin C requirement.

Antioxidants from Strawberries

Strawberries are loaded with antioxidants, which help fight free radicals in your body. These antioxidants can improve your skin health, reduce inflammation, and even lower your risk of chronic diseases.

Hydration and Electrolytes

Staying hydrated in summer is crucial, and strawberry lemonade can help with that too.

Importance of Staying Hydrated in Summer

Hydration is key to keeping your body functioning properly, especially in the heat. Strawberry lemonade is a delicious way to ensure you’re getting enough fluids.

Natural Electrolytes in Lemons

Lemons contain natural electrolytes like potassium, which help maintain the balance of fluids in your body. This makes strawberry lemonade a great choice for rehydration after a hot day or a workout.

Easy to Make and Customize

One of the best things about strawberry lemonade is how easy it is to make and customize.

Simple Ingredients and Quick Preparation

You don’t need a lot of ingredients or equipment to make strawberry lemonade.

Basic Recipe Overview

All you need are fresh strawberries, lemons, water, and a bit of sugar. Blend the strawberries, squeeze the lemons, mix everything together, and you’re done!

Minimal Equipment Needed

A blender, a strainer, and a pitcher are pretty much all you need. This makes it an accessible recipe for anyone.

Endless Customization Options

Strawberry lemonade is incredibly versatile.

Adding Herbs and Spices

You can add herbs like mint or basil for an extra layer of flavor. Spices like ginger or a hint of cayenne can also give your lemonade a unique twist.

Making It a Cocktail or Mocktail

Want to make it more interesting? Add a splash of vodka or rum for an adult version. For a non-alcoholic twist, try adding sparkling water for a fizzy delight.

Perfect for Any Occasion

Strawberry lemonade fits seamlessly into any summer occasion.

Family Gatherings and BBQs

It’s a hit with kids and adults alike.

Crowd-Pleaser for All Ages

Everyone loves a good glass of strawberry lemonade, making it a perfect choice for family gatherings and BBQs.

Easy to Serve in Large Batches

You can easily make large batches, which is great for serving a crowd.

Romantic Picnics and Date Nights

It also adds a special touch to more intimate settings.

Adding a Romantic Touch

Serve it in fancy glasses with a garnish of fresh strawberries and lemon slices. It’s a simple way to elevate your picnic or date night.

Pairing with Picnic Foods

Strawberry lemonade pairs well with a variety of picnic foods, from sandwiches to salads, making it a versatile choice for outdoor dining.

Healthier Alternative to Sugary Drinks

If you’re looking for a healthier drink option, strawberry lemonade has you covered.

Lower in Sugar Compared to Sodas

Sodas are loaded with added sugars, but strawberry lemonade can be made with minimal or no added sugar.

Natural Sweetness Without Added Sugars

Using the natural sweetness of strawberries means you don’t need to rely on added sugars to make your drink delicious.

Control Over Sugar Levels

You can control exactly how much sugar goes into your lemonade, making it as sweet or as tart as you like.

Fewer Calories, More Flavor

Strawberry lemonade offers a satisfying flavor without the calorie overload.

Satisfying Without the Guilt

It’s refreshing and flavorful, but without the guilt that comes with high-calorie drinks.

Enhancing Flavor Without Extra Calories

You can enhance the flavor with natural ingredients like herbs and spices, which don’t add extra calories.

Discover the Ultimate Summer Refreshment with High Confectionary Company

Looking for the finest ingredients to make your strawberry lemonade even more special? Look no further than High Confectionary Company. We offer the freshest strawberries and the juiciest lemons, ensuring that every sip of your homemade lemonade is bursting with natural flavors. Our commitment to quality and taste means you get the best products for your culinary creations. Make your summer unforgettable with High Confectionary Company—where excellence meets flavor.

FAQs

Can I use frozen strawberries instead of fresh ones?

Yes, frozen strawberries work just as well. Just make sure to thaw them a bit before blending.

How long can I store strawberry lemonade in the fridge?

You can store it for up to three days. Just give it a good stir before serving.

Can I make strawberry lemonade without added sugar?

Absolutely! You can use natural sweeteners like honey or stevia, or skip the sweetener altogether if you prefer a tarter taste.

What are some good herbs to add to strawberry lemonade?

Mint and basil are great choices. They add a fresh, aromatic flavor that complements the strawberries and lemons.

How can I make strawberry lemonade more fizzy?

You can add sparkling water or club soda to give it a fizzy kick. Just mix it in right before serving to keep the bubbles fresh.

[greenacrefarm]

Eggnog French Toast The perfect holiday spin on classic french toast. Thick cut bread slices are drench in a simple eggnog custard then cooked on a griddle until deliciously golden brown. #Bread #Eggnog #Eggs #Nutmeg #RumExtract Servings: 12 slices R…

[ltwilliammowett]

Pirate drinks

My dear lads and ladies, Christmas is just around the corner and most of the time the relatives you'd rather see from behind than from the front arrive. And so that you can endure the whole thing loaded to the gunn'ls, here are a few nice drinks that pirates have enjoyed. But don't complain afterwards if you think your living room has a swell.

Rumfustian the classic pirate drink contains cinnamon, nutmeg, raw egg, sugar, beer, gin and sherry (just no rum) to taste and then mix well and heat up. Then the whole thing really pops again (preferably drink when politics comes up and the old men think they know everything better or have to listen to the old war stories again and again, only that the weapons or the opponents become more numerous with each repetition 🙄).

Or can it be a tankard of hipsy? Mix an amalgam of wine, water, brandy and sugar and enjoy. Unfortunately I don't have a complete recipe so I recommend just try and error. Or how about a Bumboo (also called Bumbo ?) Mix rum with water, sugar and nutmeg as you like and off you go. Also works well with a Rumbo, a half and half mix of rum with water and sweetened with crude sugar. Dog's nose is also good, simply mix beer with gin (ale and rum also works, but only among friends, the stuff is not without) Flip is also very popular, mix a small beer with rum or brandy or both, sweeten with sugar and then drink warm. According to legend, you can also drink like Blackbeard, simply flavour rum with gunpowder and light it. - It's nice that the drink is also just a legend, we should all please keep our hands off it. So I think that's enough for now, I wish you lots of fun mixing and a merry christmas.

And a little disclaimer at this point - I'm not a Christmas hater, I just don't like my relatives.

[binsofchaos]

How To Make Great Crêpes

1. Dark rum

This is perhaps not a secret at all to those from Normandie or Bretagne. It’s the small amount of dark rum that gives a crêpe batter the x-factor. Without it, that je ne sais quoi won’t be there at all. The only way to justify this is to taste one crêpe with rum and another one without. If you’re worried about the ethanol, the heat will cook it off and make it alcohol-free.

2. Vanille sugar

Some will find the idea of making crêpes intimidating simply because they’re French. They are actually not as complicated as you think. Using vanilla sugar instead of sugar and vanilla separately is a little trick that goes a long way towards simplifying things. With vanilla sugar, you get the exact flavor you need without either vanilla or sugar overpowering the other ingredients.

3. First add eggs, then milk, then gradually add flour Some recipes will specify to add flour first, then eggs and milk to the mix. Or the recipe might mention adding the 3 ingredients together without any further details. The batter should have a fluid consistency. To achieve this, the order in which you mix the ingredients is key. Mix the eggs and milk together first. Then slowly and gently add the flour while you whisk. Adding too much flour all at once will make your batter too thick. You also won’t be needing an electric whisk if you follow this sequence.

4. Let the batter rest before cooking Good things take time. One of the secrets to making great crêpes is letting the batter sit in the fridge for 12 hours or overnight. This gives time for the flavors to merge. Don’t forget to mix it well again before cooking though!

  5. Oil the pan with half a potato dipped in oil It’s not essential to have a crêpe griddle or pan, when you can actually use any flat pan you already have and still make perfect crêpes. In order to have a perfectly greased pan use a potato dipped in oil. Slice a small potato in half and, using only one half, stick a fork onto its end and dip the flat end in a bowl with a shallow amount of vegetable oil. Use this potato to grease your hot pan before before pouring in the crêpe batter. Ideally you want to coat the pan with ample oil to make flipping easier, to achieve a fine crêpe texture, and to have those crunchy edges.

  6. Flipping it A batter spreader is not always necessary. With your pan’s handle, you can maneuver your pan while you pour batter to spread it out. Remember not to pour too much batter or your crêpes will be too thick. Your pan needs to be very hot too. Little holes in your crêpe are signs that you’re on the right track and the crêpe is nearly ready to be flipped. To flip it, you don’t always have to toss it in the air— rather, you can use any flat spatula to gently go under the crêpe and turn it over.

  As with everything, practice makes perfect. You might not get a perfect crêpe on your first try, but you may on your second. Enjoy your crêpe, salée or sucrée, on its own or with toppings. Serve with a cold bowl of cider (as they do in Bretagne) or with a hot cup of tea. Bon appétit!

[theworstkaz]

Aged Egg Nog

Original recipe is from: https://altonbrown.com/recipes/aged-eggnog/ Thank you, Mr. Brown. But also: What the hell is with one whole pound of sugar? That's so much D: .

Proportion Modifications:

Large Eggs: 15 (used to be 12)

Sugar: 241 grams (used to be 454 grams)

Whole Milk: 1.5 pints (used to be 1.0 pints)

Half-and-Half: 0.0 pints (used to be 1.0 pints)

Heavy Cream: 1.5 pints (used to be 1.0 pints)

Jamaican Rum: 1.1 cups (used to be 1.0 cups)

Cognac: 1.1 cups (used to be 1.0 cups)

Bourbon: 1.1 cups (used to be 1.0 cups)

Nutmeg: 1 half of a nutmeg, something like 2 grams? A very trustworthy bartender recommends either increasing the non-booze components by 33%, or decreasing the booze components by 25%. She's probably right.

Equipment:

Final Container. Can be the Final Mixing-Bowl, if there's a way to shove a whisk and scraper into this container. Needs to contain 15 cups (0.94 gallons). Maybe more if there's a lot of air in the mix.

Final Mixing-Bowl. Same size as the final container, if the final container can't be used for mixing. The yolks, sugar, and nutmeg go in here, and they get wildly thick after whisking.

Booze-Bowl. Cannot be the Final Mixing-Bowl. I recommend something >10 cups.

Egg White Dump-Bowl. Only really needed if you want to save this lot of egg whites for something else. I recommend a bowl that can hold 3 cups. Even with a separation process error rate of 20%, I don't fill this bowl up.

Scraper. It's good to get the thick-yolk-mix off the sides of the final mixing bowl, and integrated into the final mix.

Measuring cup. 1.0 quanta cup works for everything except salt. Salt needs a 0.25 teaspoon measure.

Whisk. Preferably automatic.

Scale. Preferably 1.0 quanta precision, and measures to about 1.5 kg.

Fine strainer. When a lot of sugar comes into contact with a yolk, it'll suck out the water and solidify the yolk. I use a fine-strainer to distribute the sugar slowly, evenly, into the mixing madness.

Long Spoon. For mixing the milk and booze.

Nog Log:

Volume of the egg + nutmeg + sugar comes out to something like 5 cups.

The total volume comes out to something like 15 cups (just shy of a gallon)

15 "large" yolks for me weighed about 287 grams

Procedure Modifications:

"Separate the eggs". https://youtu.be/yAGX-54iR30?t=14 Shows how to separate yolk from white without any special tools. Hover this separation-operation over the dump-bowl. That way, any egg-catastrophes can be dumped into this bowl, and the purity of the yolks is not changed.

Whisk the yolks into a uniform liquid.

Use the strainer to distribute the sugar into the yolks, while continually whisking the yolks. A kitchen-aid mixer can substitute for two hands. A hand-held auto-whisker can substitute for one hand. Mixture should be homogenous and thick.

Whisk in freshly grated (half) nutmeg. I think all of you are sick, and don't recognize that this much nutmeg is overpowering. Like maybe do a quarter of a nutmeg instead, and add it later (if necessary) to the final mix.

Combine dairy, booze, and salt in the Booze-Bowl. Some people like to put the heavy cream in first, and then aerate it for a fluffy quality. I'm not sure this is worthwhile, with everything else added afterward.

Slowly beat the contents of the booze-bowl into the final-mixing bowl. Use the scraper to make sure the the yolk-sugar-nutmeg mixture isn't lingering on the bowl's surface.

Move contents to the final container. Do not drink for two weeks.

I shake up the final container, and then flip it, every now and again, to help the mixing process.

[blandacheadcanons]

Bland AC Canon

Blackbeard was a cocktail guy.

"recipes" below the cut.

on page 27 of Blackbeard's Lost Journal, it details Thatch's favorite drinks from the Old Avery. it does not list amounts or methods, but I assume they would take after other, better known cocktails.

Bomba

Rum

Water

Sugar

Nutmeg

Rumfustian

Raw Eggs

Sherry

Gin

Beer

Rum Flip

Rum

Beer

Molasses or Sugar

Egg

Cold or heated with a Poker in cold, wet Weather

Rumbullion

Rum

Wine

Tea

Lime juice

Sugar

Spices such as Nutmeg and Cinnamon

"And half a weight of gunpowder to top it off when I need to remind my crew who I am -September, 1718"

If you too want to top your drink with "gunpowder" i would recommend dyeing some sugar black. DO NOT USE GUNPOWDER OR ACTIVATED CHARCOAL.

DRINK RESPONSIBLY. NEVER, EVER DRINK AND DRIVE.