Sitting with a cup of coffee. (coffee lovers)

[chickwhispers]

 

[perchie.girl]

Broke apart it looks like a old fashioned perkolater (sp)

I believe it steams the coffee instead of percolating it.

found a video on it....

Wow it uses A LOT of coffee grounds.

Interesting

 

[ronott1]

I believe it steams the coffee instead of percolating it.

found a video on it....

Wow it uses A LOT of coffee grounds.

Interesting

espresso always does. It is very strong so I use half moka pot espresso and half milk.

 

[perchie.girl]

Percolated coffee was so much better than drip. Threw ours out decades ago because of published dangers, do y'all remember that, or am i just showing my age again?

Thats interesting because when drip came out I loved it more than percolated.... And we had an all glass percolator. Too many of those old percolators you simply couldnt get clean.

deb

 

[perchie.girl]

I think the danger of the percolators comes from the aluminium in them, and isn't really an issue if the use of the percolator is sporadic, it's the repeated addition of aluminium to your diet that's bad for you. I think Alzheimer's was at least at some point linked to too much aluminium in your food. But if you use it on rare occasions, I don't think it really makes any difference.

I wont even boil water in an aluminum pan. I remember as a kid we had aluminum Juice cups.... they were awesome so Bright and pretty in their anodized colors...

My grandma had a fit when I wouldnt use her aluminum pot to make hard boiled eggs... when I told her why she gave me "the Lecture" you know about how shes always done it but never got sick....

Ok now I read a bit more on the subject:
http://www.thekitchn.com/food-science-explaining-reacti-73723

Just no acidic foods.....

I still wont use her pan though.... Its Very corroded....

deb

 

[perchie.girl]

Quote:
this is the last coffee maker we had before going over to drip..... at moms house.... I think I was about eighteen when we made the swithch

Glass Coffee percolator

deb

 

[vehve]

I think the cups are okay since you don't heat them, and eggs probably wont pick anything up because you don't eat the shell. But using the aluminium ones every day is something you might want to avoid.

 

[perchie.girl]

Quote:

• 8 large egg yolks
• 8 large egg whites
• *1 cup sugar divided ½ cup each
• 2 quarts of milk
• 1 pint half and half
• 1 cup whipping cream
• *½ to 1 teaspoon of cloves
• *½ to 1 teaspoon of cinnamon
• 2 teaspoons grated nutmeg
• 2 teaspoon vanilla extract
• 3 Tbsp. each of bourbon and rum or brandy, or to taste (can omit for kid-friendly eggnog)
  

1. In a large bowl, use an electric mixer to beat egg yolks until they become somewhat lighter in color. Slowly add ½ cup of sugar, beating after each addition, beating until fluffy.
2. Combine the milk, half and half, cloves, and cinnamon in a thick-bottomed large pot. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling.
3. Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the pan.
4. Cook on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.) Remove from heat and set aside.
5. Beat egg whites until they reach soft peaks. Add ½ cup of sugar and continue to beat until they reach slightly stiff peaks. Gently fold into warm eggnog. Heat again until mixture coats spoon.
6. Remove from heat and stir in the cream. Mix in vanilla extract, nutmeg, and bourbon/rum and brandy (feel free to omit for kid-friendly eggnog). Chill for 4 hours or until cold.
7. May be topped with whipped cream and sprinkle with more nutmeg if desired.

This recipe makes about 1 gallon of eggnog.

*Spices and sugar may be adjusted to suit your tastes. Milk may 4% or 2%. You can use all milk for a low fat eggnog instead of half and half and/cream. I have made it several ways and using the half and half and cream with 4% gives it the traditional taste and richness.
Also for a quick recipe you can beat egg yolk and whites together. Beating and adding them separately gives it a lighter, but richer texture. The taste is similar.

The following is a link to a chart for egg volumes which is great for converting recipes using different size eggs.
http://www.indiacurry.com/Miscel/eggvolume.htm

Is this a recipe that can be halved?

deb

 

[perchie.girl]

Quote:
Alsheimers is on the list for Aluminum as well.... But honestly they still dont know what causes it. Grandma is 98 been cooking with that aluminum pot probably fifty or more years and shes still got every spark she was born with...

deb

 

[chickwhispers]

@perchie.girl yes you can halve it. And you can use less of the cream and half and half too if you want less fat. Just make up the volume in milk. The important thing is to not over cook. It will get too thick. If it does just add a little milk to suit after it's cooled. Pretty much everyrhing in it can be altered some without changing the basic taste. Mostly the texture and thickness will be different. The cinnamon and cloves should be added only a little at a time to suit your own taste. As should of course any liquor.