Salmonella - Eggnog

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

If one uses a reasonable amount of Hooch in the recipe - does the Booze
kill the bugs?

Dimitri

Maybe. But probably not. What's your idea of reasonable? How many parts
booze to how many of "other"? Isn't that stuff pasteurized anyway?

"Doug Kanter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

If one uses a reasonable amount of Hooch in the recipe - does the Booze kill
the bugs?

Dimitri

Maybe. But probably not. What's your idea of reasonable? How many parts booze
to how many of "other"? Isn't that stuff pasteurized anyway?

Nope on the pasteurization -

Example

18 eggs
2 Cup Sugar
4 Cup Bourbon
1 Cup Brandy
1 t Pure Vanilla
4 Cup light cream
6 Cup heavy cream
Grated nutmeg.

Dimitri

-
I used to eat a lot of natural foods until I learned that most people die of
natural causes.

Dimitri said:

If one uses a reasonable amount of Hooch in the recipe - does the Booze kill the
bugs?

What's the use of drinking eggnog unless there is enough booze to kill the
bacteria.? :-)

Never the less , a good question. If I understand food poisoning, it is not the
bacteria that gets you but the toxin it produces. Heat is supposed to destroy the
toxin, but I don't know if alcohol would do the same.

Dimitri said:

If one uses a reasonable amount of Hooch in the recipe - does the Booze kill the
bugs?

Dimitri
--

Not really - but use pasteurized eggs, and there wouldn't be a problem.
The commercial stuff is all pasteurized, so there's no problem with
it.

N.

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Doug Kanter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

If one uses a reasonable amount of Hooch in the recipe - does the Booze
kill the bugs?

Dimitri

Maybe. But probably not. What's your idea of reasonable? How many parts
booze to how many of "other"? Isn't that stuff pasteurized anyway?

Nope on the pasteurization -

Example

18 eggs
2 Cup Sugar
4 Cup Bourbon
1 Cup Brandy
1 t Pure Vanilla
4 Cup light cream
6 Cup heavy cream
Grated nutmeg.

Dimitri

-
I used to eat a lot of natural foods until I learned that most people die
of natural causes.

Is it legal to do that to bourbon? :-)

I wonder what would happen if you mixed the eggs & cream alone first, then
scalded the mixture and cooled it quickly. Pudding?

On Wed, 21 Dec 2005 21:32:54 GMT, "Dimitri" <[email hidden]>

Quoted message said:

If one uses a reasonable amount of Hooch in the recipe - does the Booze kill the
bugs?

I use a cooked recipe. It doesn't have alcohol, but that could
certainly be remedied. Would you be interested in the recipe?

Carol

"Doug Kanter" <[email hidden]> wrote in message news:Bakqf.75$

<snip>

how many of "other"? Isn't that stuff pasteurized anyway?

Quoted message said:

Quoted message said:

Nope on the pasteurization -

Example

18 eggs
2 Cup Sugar
4 Cup Bourbon
1 Cup Brandy
1 t Pure Vanilla
4 Cup light cream
6 Cup heavy cream
Grated nutmeg.

Dimitri

-
I used to eat a lot of natural foods until I learned that most people die of
natural causes.

Is it legal to do that to bourbon? :-)

Only if you exclude Turkey & Jack.

Dimitri

In article <[email hidden]>,

Dimitri said:

If one uses a reasonable amount of Hooch in the recipe - does the
Booze kill the bugs?

Quoted message said:

Dimitri

Nol. Here's one from the American Egg Board site: aeb.org

Classic Cooked Eggnog

(1 1/2 quarts or 12 (1/2-cup) servings)

€
6 eggs

€
1/4 cup sugar

€
1/4 teaspoon salt, optional

€
1 quart milk* divided

€
1 teaspoon vanilla

€
Garnishes or Stir-Ins, optional

In large saucepan, beat together eggs, sugar and salt, if desired. Stir
in 2 cups of the milk. Cook over low heat, stirring constantly, until
mixture is thick enough to coat a metal spoon with a thin film and
reaches at least 160°F. Remove from heat. Stir in remaining 2 cups milk
and vanilla. Cover and refrigerate until thoroughly chilled, several
hours or overnight. Just before serving, pour into bowl or pitcher.
Garnish or add stir-ins, if desired. Serve immediately.
*For faster preparation heat milk until very warm before stirring milk
into eggs and sugar.
MICROWAVE: In 2-quart liquid measure or bowl, beat together eggs, sugar
and salt, if desired, until thoroughly blended. Set aside. In l -quart
liquid measure or bowl, cook 2 cups of the milk on full power until
bubbles form at edges, about 5 to 6 minutes. Stir into egg mixture. Cook
on 50% power until mixture is thick enough to coat a metal spoon with a
thin film and reaches at least 160°F, about 5 to 6 minutes. Stir in
remaining 2 cups milk and vanilla. Continue as above.
GARNISHES AND STIR-INS
Choose 1 or several:

€
Chocolate curls

€
Maraschino cherries

€
Cinnamon sticks

€
Orange slices

€
Extracts or flavorings

€
Peppermint sticks or candy canes

€
Flavored brandy or liqueur

€
Plain brandy, rum or whiskey

€
Fruit juice or nectar

€
Sherbet or ice cream

€
Ground nutmeg

€
Whipping cream, whipped

Note:  All microwave cooking times are based on a full power output of
600 to 700 watts.  For a lower wattage oven allow more time.
--
http://www.jamlady.eboard.com, updated 12-18-05 - Church review (I think
I'll become a critic - Rob's been calling me one for years!)
and a toffee recipe.

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dimitri said:

If one uses a reasonable amount of Hooch in the recipe - does the Booze kill
the
bugs?

What's the use of drinking eggnog unless there is enough booze to kill the
bacteria.? :-)

Never the less , a good question. If I understand food poisoning, it is not
the
bacteria that gets you but the toxin it produces. Heat is supposed to destroy
the
toxin, but I don't know if alcohol would do the same.

You are correct on Botulism but IIRC the acton of salmonella is different.

Dimitri

See below:

Salmonella ingested with food is immediately bathed in digestive juices, but
since hundreds of thousands of salmonella bacteria can be taken in with just one
mouthful, some are likely to survive. Villi - finger-like projections on the
lining of the stomach designed to absorb water and nutrients - provide a good
safe site for the survivors. The bacteria invade the cells on the surface of
villi and start to multiply.
When a cell has been infected with salmonella for two hours, it dies. As it does
so, it bursts open, spreading salmonella to surrounding cells. A process of
invasion and destruction begins. Within just eight hours, the stomach is
swarming with one million salmonella bacteria. This number will continue to grow
exponentially: within nine hours, there are four million of the bacteria in the
stomach.
.. The primary defence system
The body is not inactive while this invasion is taking place. As soon as cells
start to die, they release chemical distress signals which alert the immune
system. A complex series of attacks and counterattacks begins.
The body's immune system deploys a rapid reaction force in the form of mobile
defence or 'scavenger' cells called macrophages. Macrophages capture the
salmonella and release a cocktail of poisons to kill them. But salmonella
bacteria have a secret weapon: they release a chemical counter-defence which
disables the macrophages. The bacteria can now use the macrophages as a place to
breed, untouched. The bacteria have won the first battle, turning a cell that
was sent to destroy it into a convenient host. The body's primary defence system
has failed.

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dimitri said:

If one uses a reasonable amount of Hooch in the recipe - does the Booze
kill the
bugs?

What's the use of drinking eggnog unless there is enough booze to kill
the
bacteria.? :-)

Never the less , a good question. If I understand food poisoning, it is
not the
bacteria that gets you but the toxin it produces. Heat is supposed to
destroy the
toxin, but I don't know if alcohol would do the same.

You are correct on Botulism but IIRC the acton of salmonella is different.

Dimitri

See below:

Salmonella ingested with food is immediately bathed in digestive juices,
but since hundreds of thousands of salmonella bacteria can be taken in
with just one mouthful, some are likely to survive. Villi - finger-like
projections on the lining of the stomach designed to absorb water and
nutrients - provide a good safe site for the survivors. The bacteria
invade the cells on the surface of villi and start to multiply.
When a cell has been infected with salmonella for two hours, it dies. As
it does so, it bursts open, spreading salmonella to surrounding cells. A
process of invasion and destruction begins. Within just eight hours, the
stomach is swarming with one million salmonella bacteria. This number will
continue to grow exponentially: within nine hours, there are four million
of the bacteria in the stomach.
. The primary defence system
The body is not inactive while this invasion is taking place. As soon as
cells start to die, they release chemical distress signals which alert the
immune system. A complex series of attacks and counterattacks begins.
The body's immune system deploys a rapid reaction force in the form of
mobile defence or 'scavenger' cells called macrophages. Macrophages
capture the salmonella and release a cocktail of poisons to kill them. But
salmonella bacteria have a secret weapon: they release a chemical
counter-defence which disables the macrophages. The bacteria can now use
the macrophages as a place to breed, untouched. The bacteria have won the
first battle, turning a cell that was sent to destroy it into a convenient
host. The body's primary defence system has failed.

After reading this, you're still interested in egg nog??? I'm sure my mother
in law has some 40 year old canned New England clam chowder. I'd be happy to
send it to you, if you like. 🙂

"Doug Kanter" <[email hidden]> wrote in message news:8Jkqf.1748$>>

<snip>

Quoted message said:

After reading this, you're still interested in egg nog??? I'm sure my mother
in law has some 40 year old canned New England clam chowder. I'd be happy to
send it to you, if you like. 🙂

Actually yes - I have been eating and using raw eggs all my life making
Mayonnaise and Caesar Salads and I have never had a problem that I know of. In
deference to others who eat my food I am more cautious than if I were making
something for my own consumption.

Dimitri

In article <[email hidden]>,

Doug Kanter said:

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Doug Kanter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...
> If one uses a reasonable amount of Hooch in the recipe - does the Booze
> kill the bugs?
>
> Dimitri

Maybe. But probably not. What's your idea of reasonable? How many parts
booze to how many of "other"? Isn't that stuff pasteurized anyway?

Nope on the pasteurization -

Example

18 eggs
2 Cup Sugar
4 Cup Bourbon
1 Cup Brandy
1 t Pure Vanilla
4 Cup light cream
6 Cup heavy cream
Grated nutmeg.

Dimitri

-
I used to eat a lot of natural foods until I learned that most people die
of natural causes.

Is it legal to do that to bourbon? :-)

I wonder what would happen if you mixed the eggs & cream alone first, then
scalded the mixture and cooled it quickly. Pudding?

That's pretty much how it's done, then the mixture is combined with
either more dairy or some booze to thin it out.
--
http://www.jamlady.eboard.com, updated 12-18-05 - Church review (I think
I'll become a critic - Rob's been calling me one for years!)
and a toffee recipe.

Dimitri said:

If one uses a reasonable amount of Hooch in the recipe - does the Booze kill the
bugs?

Dimitri

When I was a kid, my mom made the most awesome eggnog using fresh eggs
and never, ever any booze - it wasn't allowed in our house - without
fear of salmonella. I can't remember ever getting sick. She only made
it at Christmas time and it was only milk drink I can ever remember
drinking even though I reacted horridly to it. Personally, I would
still make it that way except I would add the booze since DH likes it
that way without worrying about the salmonella but I know the source of
my eggs and the farmer's practices. I had salmonella poisoning once and
that was enough still I trust where I buy my eggs from. My theory is if
you add enough booze, it should kill anything including humans 😉

Nancy1 said:

Dimitri said:

If one uses a reasonable amount of Hooch in the recipe - does the
Booze kill the bugs?

Dimitri
--

Not really - but use pasteurized eggs, and there wouldn't be a
problem. The commercial stuff is all pasteurized, so there's no
problem with
it.

N.

There's a sensible answer! The eggs I buy are all pasteurized. So is the
milk & cream.

Jill

Dimitri said:

"Doug Kanter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dimitri" <[email hidden]> wrote in message

Example

18 eggs
2 Cup Sugar
4 Cup Bourbon
1 Cup Brandy
1 t Pure Vanilla
4 Cup light cream
6 Cup heavy cream
Grated nutmeg.

What's the rest of that recipe? Is it the one where you whip the
cream and fold it in? I don't see why you couldn't apply Barb's Egg
Board method for cooked eggnog to this recipe.
--

Practice safe eating. Always use condiments.

On Wed, 21 Dec 2005 21:46:23 GMT, "Dimitri" <[email hidden]>

Quoted message said:

Nope on the pasteurization -

Example

18 eggs
2 Cup Sugar
4 Cup Bourbon
1 Cup Brandy
1 t Pure Vanilla
4 Cup light cream
6 Cup heavy cream
Grated nutmeg.

Use pasteurized eggs?

Carol

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dimitri said:

"Doug Kanter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dimitri" <[email hidden]> wrote in message

Example

18 eggs
2 Cup Sugar
4 Cup Bourbon
1 Cup Brandy
1 t Pure Vanilla
4 Cup light cream
6 Cup heavy cream
Grated nutmeg.

What's the rest of that recipe? Is it the one where you whip the
cream and fold it in? I don't see why you couldn't apply Barb's Egg
Board method for cooked eggnog to this recipe.
--

Actually I am not sure the ingredients were is a "blurb" in the inside back
cover of a recent Consumer reports. The blurb was making fun of part of the
name being "Killer Eggnog"

Dimitri
--
I used to eat a lot of natural foods until I learned that most people die of
natural causes.

Dimitri said:

"Doug Kanter" <[email hidden]> wrote in message
news:8Jkqf.1748$>>

<snip>

Quoted message said:

After reading this, you're still interested in egg nog??? I'm sure
my mother in law has some 40 year old canned New England clam
chowder. I'd be happy to send it to you, if you like. 🙂

Actually yes - I have been eating and using raw eggs all my life
making Mayonnaise and Caesar Salads and I have never had a problem
that I know of. In deference to others who eat my food I am more
cautious than if I were making something for my own consumption.

Yeah, eggs are not raw chicken. Very few are contaminated, and if you
are careful to select only those with uncracked shells for raw usage,
you'll cut down on the risk even further. It's only completely
eliminated by throrough cooking, but still the risk isn't that great.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Doug Kanter said:

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Doug Kanter" <[email hidden]> wrote in message
news:[email hidden]...
>
> "Dimitri" <[email hidden]> wrote in message
> news:[email hidden]...
>> If one uses a reasonable amount of Hooch in the recipe - does the
>> Booze
>> kill the bugs?
>>
>> Dimitri
>
> Maybe. But probably not. What's your idea of reasonable? How many
> parts
> booze to how many of "other"? Isn't that stuff pasteurized anyway?

Nope on the pasteurization -

Example

18 eggs
2 Cup Sugar
4 Cup Bourbon
1 Cup Brandy
1 t Pure Vanilla
4 Cup light cream
6 Cup heavy cream
Grated nutmeg.

Dimitri

-
I used to eat a lot of natural foods until I learned that most people
die
of natural causes.

Is it legal to do that to bourbon? :-)

I wonder what would happen if you mixed the eggs & cream alone first,
then
scalded the mixture and cooled it quickly. Pudding?

That's pretty much how it's done, then the mixture is combined with
either more dairy or some booze to thin it out.

Admittedly, I'm not a fan of egg nog, and the next comment will be typical
of my curmudgeon-ish attitude toward certain things: Considering the amount
of fat in this drink, wouldn't it be easier to just eat two dozen really
rich butter cookies, and wash them down with bourbon?