So who got to dispose of the (hic!) “feedstock?”
“We’d probably need a grant.”
Bottom line.
Taxpayers, ante up!
Whatever happened to combating disease and making the world a better place and stuff like that?
This is more someone’s high-school science project.
“...20 percent rum and bourbon.”
I’m going for 40% just to be on the safe side. :”)
I’m offering to..... hic...... help these important scientists...... hic........ with their “research” ...... hic....... especially during this ...... hic ...... festive holiday season.
What they also are not telling us is how likely any particluar GRADE of egg is to be contaminated.
I suspect that the low grade eggs commercial bakers & food conglomerates put into their prepared products are much more likely to be contaminated than the Grade AA & Grade A cartons on the store shelves.
Also, I would like to see a definition of "contaminated": as in some stray bacteria; or colony counts high enough to pose a significant and real risk to healthy individuals?
A little off topic, but if there’s any southern U.S. Freepers about tonight - what the heck is “southern boiled custard”? My local grocery store is carrying it by the half-gallon, right next to the eggnog. Is it sort of the same thing as ‘nog, or something else?
Increase content to 25%.
I’ve never had eggnog using raw eggs, and I make eggnog every year from scratch. The eggs are cooked into a custard, blended with milk, cooled and blended with more milk, whipped cream and spices. That’s the only kind I know and the only kind I keep in the house.