After almost 10,000 posts on Boing Boing BBS Happy Mutants food and drink topic (Part 2) - general topics - Boing Boing BBS
I will try to migrate to this new venue.
The interaction with other Happy Mutants has been a daily joy.
We all eat and drink.
Cheers!
My Halloween Birthday pumpkin cake with cream cheese frosting.
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Imagine my surprise when I logged into BB for the first time since mid October to find that the community had shuttered. So glad I stumbled upon this bbs!
Tonight neither the spouse nor I felt like cooking so it was leftover kale and sweet potato salad and I made a riff on a sidecar that substituted green chartreuse for the orange liqueur. Adulting at its finest!
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I suppose the other thread i would consider the food thread, but we don’t have something for drinks. Kind of, @Kentkb does call out drinks here sooo… fuck it i’m posting my drink impressions here (could this be retitled to be drink themed and leave foods for the other one?)
But I had kind of a hard, stressful week, and today was just as stressful. I dislike relying on alcohol to manage a difficult day but today felt like a “fuck it” day and i finally broke open one of my Emergency Beers™. It is a (2017) Wootstout brewed by Stone Brewery, i really love their stouts and the Wootstout is quite nice. It’s made with pecan, wheat, rye and partially aged in bourbon barrels, the taste is nutty so the pecan makes sense, that leads into notes of vanilla dark caramel, then bitter chocolatey with coffee notes. Really lovely, so glad i’ve fridged this since i bought it and kept it aside for a hard day.
Its pretty boozy at 13% alcohol so it’s hittin’ the spot for me, but besides the buzz the taste does bring me joy. I don’t indulge in beer often as i’m trying to lose my weight, but this is a treat that i’m delighting in (alongside a sourdough PB&J).
Would like to replace this one with one of the newer Woot Stouts, but i don’t think they’re doing this particular brew in the pint size bottle any more. I’m only seeing it offered as a 12oz six pack these days. That said i do have two very fancy imperial stouts in my fridge also as Emergency Beers™.
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My BFF came over w/her BF one night, and she drank two bottles of wine. She’d been thru hell over the previous coupla months, and since we’d heard nothing about it, she hipped us that night.
When I told mom the next day that she’d drunk two bottles of wine, mom said, “Good for her! but I’m very sorry she needed to drink two bottles.”
So I say to you, Dear Heart, I’m really glad you have such a magnificent beer and that you’re enjoying it so much! but I’m very sorry you needed a beer.
I had a hazelnut beer back in the early 2000s that was thoroughly delightful. Mom disliked most beers, but she liked it a lot. It was a Yankistani craft beer, and I’m ashamed I can’t remember who made it.
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I will take your comforting words and gracefully accept them 
hazelnut beer sounds great, here in Austin i can get a pecan porter and it’s real good without being too heavy or intensely dark/flavored, so i can imagine a hazelnut brew being right up my alley.
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That sounds yummious, too!
ETA:
Porters have become mighty thin on the ground 'round these parts.
A friend would occ’ly cross the Detroit River to Canada, and get various beers in Windsor, long before the proliferation of Yankistani craft ones. She bought Molson Porter for a party, and I adored it. I have never seen it on this side of The River.
Found this sign on ebay t’other day:
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YES! That’s the very beastie!!!
Rogue Dead Guy Ale is also not to be missed.
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Anyone got suggestions for brining / seasoning a turkey (either whole or parts?). Here is one possibility…
any others?
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You need to visit me, my fridge currently has 7-8 imperial stouts, because I’m not a big fan of finishing off 66cl of 10-13% beer on my own. Even have a 33cl 15% Irish whisky barrel aged one, but I prefer 4-7% pales, ipas and sours.
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My word! I think those are Veuve Clicquot!
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Re-reposting here since this in my mind is now the drink thread. You can’t stop me!
My comment from the other place:
Ok, here we go. Wall of text ahead.
Here’s an easy and hopefully non-fussy recipe for (Venezuelan) eggnog, called Ponche Crema. I suppose it translates to cream punch
but it’s basically a very thick and sweet eggnog that’s spiked with rum and flavored with vanilla and whatever else you like. You can flavor it with coffee, chocolate, and i’m sure you could use other things but for us we default to vanilla and coffee versions. Typically you serve it on the rocks or crushed ice, this will help keep it cold but also dilute it.
This homemade nog will store for a long time in a fridge, in my family we typically make it around xmas or before the end of the year and then stash it in the fridge to enjoy the following year during the winter holidays. But technically you can make this the same day or the day before, but ideally you want to make it a few weeks up to a month or two in advance because sometimes it needs time to “set” (aka thicken in the bottle). Ultimately it’ll taste fine even if you make it the same day.
Ingredients:
- 4-5 egg yolks
- 1 14oz can of sweetened condensed milk
- An inexpensive aged rum, you’ll use 14oz worth of rum so use the sweetened condensed milk can to measure. Rum-wise i recommend Flor de Caña 4 year old rum but if you have easier access to something else go ahead.
- Vanilla to taste
Preparation:
- Crack and separate the yolks from the whites.
- Use a hand mixer, stand mixer or a blender to mix the egg yolks. Buckle up because you’re going to need to mix them for a long time, the longer you can aerate them the better and quicker the Ponche Crema will thicken. If you’ve got the luxury of time and you’re making this way in advance then you can mix them for a shorter amount of time and they will eventually set. But give it 15-20 mins at least, if you can give it longer then great.
- Once the yolks have been mixed long enough you can start adding in all of the ingredients. Mix it all and then pour into glass bottles that have been property cleaned and sterilized, you can reuse corks, buy silicone corks or buy/upcycle glass bottles that are sealable like this one. This recipe will make about 700-750ml worth of Ponche Crema. Make at least a double batch so you can have a regular vanilla one and one flavored.
- If you’re using coffee or other flavorings i’d recommend adding it at the end when the Ponche Crema has already had time to set in the fridge. Add the coffee or whatever additional flavoring a little bit at a time and taste it, you don’t have to be heavy handed. If using coffee then use instant if you have it on hand and dissolve it into a small amount of water, if you use coffee grains just make it extra strong but again try not to add too much liquid.
Notes:
- The final consistency of Ponche Crema is somewhat thick, however it’s not uncommon for it to set overly thick in the bottle so you might need to add milk, booze, or another liquid to help loosen it up to what you need. What’s the correct thickness?
Not sure what the best references to use are but took a look what my fridge and i’d guess it’s between peptobismol and ketchup?
If a Venezuelan or someone that’s had it before wants to give a better descriptor have at it lol.
- For the amount of rum you can use more or less depending on your preference, though if it had too little rum i’d be concerned over the lack of alcohol not preserving it well and it going off.
- You want to be a good Ponche Crema drinker? Sneak small tastes of it throughout the year and be indignant if anyone suggests drinking it outside December… unless they really want a taste. Then you give them a small serving to enjoy and then cut them off and say if they want some more to wait until Dec. You’d also happily sell them a bottle.
- Could you flavor this with winter spices like cinnamon, nutmeg and the like? Sure! I haven’t done so myself mainly because the vanilla is what’s nostalgic to me.
- Date and label your bottles, especially if you’ve got different flavors.
- When filling up a bottle leave plenty of room, don’t fill up the neck. You want enough room to dilute if needed.
Have questions or comments about this? Let me know, hopefully i didn’t miss anything but if i did i’d be happy to edit my post.
PS: You can probably reliably use 4 egg yolks, you just need to mix/aerate them real well for as long as you can. A hand mixer does the best job at that.
PPS: It is entirely possible to use some oatmilk or other plantbased milk to thin this out. An uncle of mine makes one that is at least half oatmilk but i think i am morally opposed to it, i tried it and it’s just… not for me. I don’t need my eggnog to be healthier. I need it to be delicious.
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Felt like trying something new for the Thanksgiving break, drink-wise. I bought a gin with some citrus in it, it’s right up my alley. Kind of wish the botanicals were a bit more pronounced but overall i love the lemony taste.
Also let’s be real. I bought it because I liked the bottle 
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That’s a beautiful bottle! I don’t blame you!
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