if you do it the traditional way (whip the whites into meringue and all that) you'll probably get an eggnog-ish thing, and it'll probably be fine, but the nogonnaise (mayonnog?) you accidentally made here? that's got *potential*
I imagine you've already considered this, but using soy-cured yolks as a replace immediately popped into my mind after seeing the delicious eggnog okara you've conjured
See if you can make ice cream from the clot? Cuz..I mean you’re basically there but for the freeze. That would be my next move, enticing as eggnog ricotta sounds. Can’t wait til next week (but I have those old links you included to investigate in the meantime 👏🏻👏🏻)!!!
When I flew back from Singapore, I had 5kg of Irvin's in my suitcase. In the past two weeks most of those kilos have gone into my face and onto my arse.
if you do it the traditional way (whip the whites into meringue and all that) you'll probably get an eggnog-ish thing, and it'll probably be fine, but the nogonnaise (mayonnog?) you accidentally made here? that's got *potential*
Please make lasagna with the “ricotta”.
Dude, you were halfway to butter!
Blend the yolks with a little water or just the booze first to break them down, then shake with the heavy cream.
For the record everybody I ate some of the chunky stuff and it was delicious
I imagine you've already considered this, but using soy-cured yolks as a replace immediately popped into my mind after seeing the delicious eggnog okara you've conjured
it's like overchurned butter. overchurned nog. overnog.
See if you can make ice cream from the clot? Cuz..I mean you’re basically there but for the freeze. That would be my next move, enticing as eggnog ricotta sounds. Can’t wait til next week (but I have those old links you included to investigate in the meantime 👏🏻👏🏻)!!!
When I flew back from Singapore, I had 5kg of Irvin's in my suitcase. In the past two weeks most of those kilos have gone into my face and onto my arse.