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The lords work

I have a Bosch. Love it it’s a real work horse

How do the cookie beaters cope with a very stiff cookie batter? A choc chip cookie recipe I use has oats and lots of chocolate chunks and ends up quite stiff - the cookie beater attachment looks quite thin and possibly flimsy??

What is its lowest temp?

I just couldn't watch. I really wanted to but the way you filmed this made me nauseated.

I'm happy I found your delightful channel. My husband loves eggnog and wishes stores would sell it year round. I told him I'd research receipes and make some for him. Thank you for you and your adorable daughter for doing the taste testing for me.

Deliciosos!! 💙🩵

Not sure how to judge this from a person who is lukewarm about eggnog. With that baseline does the selection criteria of good become highly speculative or if it is something that is appreciated by a non lover is the end product something that knocks it out of the park?

I enjoy Chef John and Josh's vids very much! However, my favorite Pumpkin Pie is Jamie Oliver's. Amazingly delicious!

$99? I got mine for $69 at Jax. Works great and making ice cream together with my kids make a wonderful family activity. Couldn't be happier!!

Ni, "malk" is Canadian

Sad to hear she closed her restaurant due to circumstances in the city.

Have you ever tried an Avocado Eggnog served HOT or CHILLED? It's to DIE for 🍹🤤🥑🍹😂🥑

Your channel is an absolute joke as are you.

Absolute piece of crap bought this for my wife for bread dough after 3 years of doing 2 batches a month it won't even go through a single batch without shutting down, this morning it shut down 3 times oir old 4 quart out performs this thing and it's 20 years old total waste of money. PS if youre going to sound like you know what you are doing, get your product names right.

I'll take Josh's nogg, great job.

I am not sure if my Cuisinart is older or newer than the model in the video (mine is model ICE-20WM1, bought from Facebook Marketplace). My Cuisinart instructions say to churn 25 to 30 minutes instead of 15 to 20 minutes. When I lifted the paddle, the ice cream came out as one large clump. I thought the consistency was great, but I think I will try 20 to 25 minutes next time so that I can take the ice cream off the paddle easier.

As for the raw egg conundrum: My grandmother and mother have always consistently made my family mayonnaise from scratch with raw eggs a couple times throughout each year. Every time everyone eats it, and every time nobody gets sick. 🤷‍♂️

I prefer to go to the liquor store and buy some in a bottle, already alcoholic.

Eggnog needs to be enhanced with alcohol, IMHO.

Weissman is ATK with extra steps

YES!!!!! I’ve eaten RAW EGGS 1970s to present from farmers market, happy backyard chickens and evil egg industry. In cake batter, cookie dough, cocktails, breakfast and yes eggnog. I do add a ton of booze to mine 😂😂😂😂😂😂 FYI I loveeeeeeeee warm eggnog fresh made before I chill. 💕💕

Your daughter said banana and now I kind of think it would somehow work in eggnog. Lol

The exclusion of How To Drink is criminal

None of those eggnogs stood a chance the second you busted out the Avalon. HAHA!

Have mine for 3 years love it hardly use the oven

I have a pink one

Claire has another more traditional pumpkin pie recipe with honey and brown sugar as the sweetener and a regular all butter crust, I thought it was great.

I've made JW a few times now and its my go to 😊

another year of making these cinnamon rolls- thank you for the recipe, they’ve become a staple in my household!

The rum will clean up any bugs😂

Sorry bro didn't watch your video because you don't like eggnog, so why should I care about your opinion on it?

Raw eggs is fine with alcohol even more so, Even refrigerating eggs is optional. All the raw egg crap is from the 80s with a big salmonella scare, things are different now and it was blown way out of proportion even then

Hard pass on the "chocolate eggnog" 😣

Yes! Captain Morgan's spiced rum is the best companion for eggnog! 😊👍

The America's Test Kitchen one is the right color and consistency. I'd go with that one 😔👍

Doesn’t the alcohol kill any bad bacteria in addition?? And/or doesn’t the alcohol “cook” the eggs?

This guy definitely gets a like, it's hard; eggnog is hard to make, the eggs curdle so easily

Goddammit your daughter is adorable, congrats on a beautiful family🙌🏼.

🤦‍♀ was this "how to f' up every eggnog recipe available"!? Most of the recipes you didn't even follow - substituting ingredients, heathing them too high, "I'm not a fan of tempering eggs .... oh, this eggnog doesn't taste good!" "I'm not a fan of using raw eggs," "Oops, too much sugar!" 🤦‍♀ not to ment9ion "I don't really like eggnog." American's Best kitchen has gone down hill - JUST make the recipes the EXACT way they dictate and tell us which is best FROM FOMOENE WHO LIKES EGGNOG

Such a sheltered Westerner to be afraid of raw egg. Get out of your safe bubble.

You have to age the raw eggs eggnogs.

Useless video. Try to get it right before you post

Why not put fatty yogourt instead of cream? Corn syrup is not the best sweetening option.

I eat raw eggs crack egg in glass through it back

Thanks for this review! I've been using Tasty's recipe for years now. I add vanilla, a drop of almond extract and a dash of cinnamon. And I scramble the egg whites and cook it on a griddle. It doesn't use a lot of sugar, but it tastes like it's just enough, especially adding syrup or topping. Glad to see you agree.😊

Yes irrational. Fresh eggs that aren’t cracked are pretty darn safe. Don’t crack the egg on the side of bowl or shaker tin (for bartenders), that can introduce any external bacteria into the dish. Check the microbiology data - I think it’s like .01% might have salmonella

This is basically Chef John's (FoodWishes) method, except he doesn't use oil, and I think his pan wasn't as hot (if I remember correctly), he started with a low heat and gently reheated the pizza. I recommend his method over this one.

I just made the Chef John’s version, for the 4th year in a row. My wife, who is not really a drinker at all, loves it. So do I. Simple, creamy melted vanilla ice cream flavored, with a little brandy to dry out the sweetness.

Chef Jean-Pierre