Comments on: Merry Christmas and Happy Holidays To All

By: Rosemarie

Rosemarie — Wed, 30 Dec 2009 14:58:04 +0000

Foodieatfifteen.blogspot.com has an hysterical video of you, Keller, Ripert and himself hiphopping to Jingle Bells — you have some very cool moves! Thanks for the info on Sous Vide Supreme. My son bought one and it is ALL that.

By: Robert

Robert — Tue, 29 Dec 2009 05:05:29 +0000

Jason DiLoreti caught it first. I was going to ask if I am an alcoholic because I know for a fact that is a bottle of Maker’s Mark and not any kind of “rum or brandy”. Me likey the addition of the Maker’s.

By: gfweb

gfweb — Mon, 28 Dec 2009 19:07:37 +0000

Ehhh. I wouldn’t trust that NPR data to be universally applicable. Assuming it is reproducible, the results would only apply to that egg nog recipe. Change the ingredients or ratios and you might change the results.

By: Chef Chuck

Chef Chuck — Mon, 28 Dec 2009 18:31:34 +0000

Happy Holidays! This Eggnog is so inviting!! Nice blog!

By: Peggy

Peggy — Mon, 28 Dec 2009 13:07:19 +0000

I got an iPod Touch for Christmas and some iTunes gift cards. Guess what my first ap was? You better believe it was Ratio! I am loving it. Thank you SO much for putting that out there!

On eggnog, when my son has early work days I’ll often serve him some eggnog. Of course, I leave out the liquor, and make it with full cream and maple syrup instead of sugar. I also add a teaspoon of whey (real stuff from separated milk, not the protein powder) and leave it at room temperature to “ferment” for a day or so. This process encourages some good bacteria growth and tempers the sweetness of the nog. It’s jarred up and ready in the fridge whenever he gets the urge!

By: Yail Bloor

Yail Bloor — Mon, 28 Dec 2009 02:35:48 +0000

Rum or brandy huh? Sure looks like a bottle of Makers Mark to me.

By: michael

michael — Sun, 27 Dec 2009 19:29:11 +0000

sorry about that, andy, thanks for the catch. just added.

By: allen

allen — Sun, 27 Dec 2009 19:17:07 +0000

I made a batch of the year old in 4 large 1.5 litre bale top bottles last year (1 for us and 3 as gifts) using some Booker’s bourbon, some Fleur De Canya 7 year old rum, plus a little Zaya rum and XO cognac I found at Trader Joe’s.

Apparently I only made enough for us, my wife tried it and said we’ll be giving home made chex party mix as gifts this year and keep the delicous eggnogg for us. Next years batch will be twice as large so we’ll be sure and have enough for gifts. Of course we’ll share if you happen to stop by our house. Happy hollidays and the very best to all for the coming year!

By: Andy Floyd

Andy Floyd — Sun, 27 Dec 2009 19:08:32 +0000

Thanks for the recipe. i am going to try it out this evening. You neglected to mention how much sugar to add to the egg yolks? 4oz? This sounds like a fairly thin creme anglaise which I imagine should taste great. I can also imagine taking this same mixture a few different directions: dulce de leche nog or caramel nog.
Merry Christmas to you and I am enjoying your blog (and my Christmas copy of Ad Hoc).

By: Rhonda

Rhonda — Sun, 27 Dec 2009 04:59:03 +0000

Here, Here!

Hope everyone is having a fantastic “Feastivus”.

To old and new friends alike, CHEERS!

By: Jason DiLoreti

Jason DiLoreti — Sun, 27 Dec 2009 03:36:39 +0000

Did you use Maker’s Mark in last years eggnog? I see the bottle in the back. Or was that used for other libations?

By: Sara

Sara — Sun, 27 Dec 2009 01:06:26 +0000

Aged eggnog sounds fascinating! For the cooked version, I was about to thank you on behalf of pregnant women, and then recalled that this had 12 oz of rum. Oh well! Happy holidays!

By: Spencer

Spencer — Sat, 26 Dec 2009 21:59:43 +0000

Happy Holidays all!

Cracked my new copy of Ratio today, and bread is in the oven!

By: Jonathan

Jonathan — Sat, 26 Dec 2009 19:59:23 +0000

We made 1958 Eggnog from the NY Times. Beat sugar and alcohol into egg yolks. Whip cream. Whip egg whites. Fold cream then whites into yolk/alcohol base.

Serve with a spoon.

Something quite different and yummy.

By: Bob

Bob — Sat, 26 Dec 2009 19:55:42 +0000

And a Merry Christmas to you and your family, Michael!

My Christmas included a copy of ‘The Elements of Cooking,’ and this past week has seen me try the basic bread, gougeres, pancakes, and popovers from Ratio, whereupon my wife commented that ‘Ratio’ is a gold mine.

By: Andy Coan

Andy Coan — Sat, 26 Dec 2009 17:00:38 +0000

Michael, thanks for a year of sharp insight and charm. A happy and blessed Christmas season to you and yours!

By: Elise

Elise — Sat, 26 Dec 2009 16:27:50 +0000

I hope all had a great Christmas celebration.
Thanks Michael for the tip on the All-Clad, it was a great gift for my husband. Now I am going to have to work on the collection for the rest of my pots and pans.
Here is to a great 2010 and good eating.

By: Veronica Lamb

Veronica Lamb — Sat, 26 Dec 2009 09:23:48 +0000

I’ve had a Merry Christmas because one of my husband’s gifts to me was a copy of Ratio! (I also bought the iPhone app. It’s great!) As a born perfectionist, it has always been difficult for me to experiment in the kitchen for fear of failure or wasting ingredients. I hope your book will give me a starting point, and I look forward to being free from the bond of recipes. Thank you for writing this wonderful book! It’s just what I needed.

By: Tags

Tags — Sat, 26 Dec 2009 08:31:30 +0000

May everybody have a Merry Christmas, a super solstice, a happy old year, and a happy new year, too.

By: lux

lux — Sat, 26 Dec 2009 05:36:20 +0000

We had a couple of bottles of fine California wine to go with the prime rib …. less work, still yummy.

I hope Santa was good to the Ruhlman clan this year!