Quilotoa@lemmy.ca to Showerthoughts@lemmy.world · edit-216 days agoPotatoes must be one of the most versatile foods. Vodka, chips, mashed, baked, scalloped, hash browns. It's for all occasions.message-squaremessage-square162linkfedilinkarrow-up1464arrow-down17
arrow-up1457arrow-down1message-squarePotatoes must be one of the most versatile foods. Vodka, chips, mashed, baked, scalloped, hash browns. It's for all occasions.Quilotoa@lemmy.ca to Showerthoughts@lemmy.world · edit-216 days agomessage-square162linkfedilink
minus-squaregwl [he/him]@lemmy.blahaj.zonelinkfedilinkEnglisharrow-up5·14 days agoEggs are even more versatile though, both about 200 ways to cook and prepare them, but also about 2 million recipes that use them
minus-squarePoojabber@lemmy.worldlinkfedilinkarrow-up6·14 days agoYeah… but where is the egg based alcohol?
minus-squaregwl [he/him]@lemmy.blahaj.zonelinkfedilinkEnglisharrow-up3·edit-214 days agoLiterally 4 different ones exist: Eggnog, Ajerkoniak, Rompope, Advocaat (though none use fermented eggs, it’s a liqueur of spirit + egg + spice, that makes an alcoholic custard) Also, egg white is often used in cocktails, whisked with simple syrup, to make a foam, such as in a Whisky Sour
minus-squareSippyCup@lemmy.worldlinkfedilinkarrow-up1·14 days agoIn my fridge. I make some every year.
Eggs are even more versatile though, both about 200 ways to cook and prepare them, but also about 2 million recipes that use them
Yeah… but where is the egg based alcohol?
Literally 4 different ones exist: Eggnog, Ajerkoniak, Rompope, Advocaat
(though none use fermented eggs, it’s a liqueur of spirit + egg + spice, that makes an alcoholic custard)
Also, egg white is often used in cocktails, whisked with simple syrup, to make a foam, such as in a Whisky Sour
In my fridge. I make some every year.
Eggnog?