A Clockwork Orange - a little of the old in/out…
Here’s a unique (and apparently traditional) spin on Egg Nog…an older, but still interesting article—
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Ok, true story… when that movie came out I was living at Radford and Magnolia in North Hollywood. The In and Out isn’t near Radford damnit! It’s at Lankershim and Califa.
Hell, Camrose is over in Hollywood!
My wife’s grandfather lives near Lankershim and Strathern. Didn’t know there was an In N Out over there, might have to make use of that on future visits.
Tubercle’s eggnog recipe:
- Buy what ever is on sale at the grocery store, the cheaper the better.
- Put unopened carton of eggnog in fridge
- What Loopy said… 4 fingers of Ol’ Granddad (minimum) with one cube of ice…re-apply as necessary.
- After a couple of months, open carton of eggnog and pour spoiled contents down sink.
- Discard now empty carton.
I use rum as well. I just can’t get with bourbon and nog. I toss it in the blender w/ ice cubes. Kiddie glasses first, then add rum for the adult glasses. Used spiced rum this year. Its funny but everyone likes the ice cubes blended in.
That’s boozy. You want a balance of creaminess and snockerability! I just go with rum and cognac or bourbon and cognac, where the liquor is no more than 25% of the nog and the cognac is 10% of that. I scald my milk and cream, add sugar, mix, then temper and add eggs (4 whole and 2 yolks) which cooks them. Add the booze and fold whipped cream and the last two egg whites, beaten to stiff peaks.
Best yet!
That reminds me of a joke that I heard at the '95 NHC in Baltimore,
What do cows from New Jersey say?
“F#@kin’ moo.”
One thing I have to say is whatever egg nog you make, it will be better if you use Rye Whiskey (Jim Beam Rye is fine) as the alcohol. Way better than rum, brandy, or bourbon - rye just makes an egg nog great.
BTW, there’s In-N-Out all over California now. I remember when we moved from LA to the bay area when I was a kid, we all got so sad about the lack of In-N-Out. Then they expanded northward… Now I miss the PNW’s Burgerville, but I certainly do NOT miss White Castle from my PA and NYC days.
Thats what I yell out the window of the car every time I drive past cows.
No, no, no!!! White Castle burgers are how you top off an all night of drinking.
Burritos. Double steak, everything on it, sour cream, guac, and lots of hot sauce.
There’s 24 hour burrito joints around Chicago, much better than Whities…
That’s the thing about this one… it’s not. Maybe the ice cream smooths it all out? I can’t explain why, but it’s well balanced. Unless you are just referring to this nog’s ability to whack you upside the head - then yes, you are right. But it tastes great!
+1 sack of sliders. Oh yeah.
If you use old grandad in your eggnog, you should cue up some George Thorogood. Just sayin’
I’ll drink to that!
…all by myself. 8)
The Ultimate Eggnogg - Alton Brown
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.
Ho..Ho…Ho… 8)
Nothing tops off an evening like a burrito al pastor from el farolito in sf’s mission district… except maybe some chicken vindaloo from one of the numerous skeezy late night curry spots in Britain.
Did the ‘sack of sliders’ after a particular rough night on Bourbon Street. It wasn’t White Castle but rather Krystal - gave me a different perspective on the initials LCD 
White Castle - Krystal… bouef
We call em gut bombs.
And we call cow pies sliders.