Comments on: Gin Fizz http://blogs.kqed.org/bayareabites/2009/01/08/gin-fizz/ Culinary Rants & Raves from Bay Area Foodies and Professionals Wed, 08 Feb 2012 19:41:57 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: KiltBear http://blogs.kqed.org/bayareabites/2009/01/08/gin-fizz/comment-page-1/#comment-11397 KiltBear Mon, 12 Jan 2009 14:58:03 +0000 http://blogs.kqed.org/bayareabites/2009/01/08/gin-fizz/#comment-11397 We make egg gin drinks all the time. But as a child of Depression Era parents (and now entering one of our own) we are hard pressed with regards to the yoke... so we always make "golden" egg drinks. We make egg gin drinks all the time. But as a child of Depression Era parents (and now entering one of our own) we are hard pressed with regards to the yoke… so we always make “golden” egg drinks.

]]> By: Sharon http://blogs.kqed.org/bayareabites/2009/01/08/gin-fizz/comment-page-1/#comment-11341 Sharon Fri, 09 Jan 2009 04:19:09 +0000 http://blogs.kqed.org/bayareabites/2009/01/08/gin-fizz/#comment-11341 I had my first Pisco Sour recently at a Peruvian restaurant. I also had the same initial reaction you did when I read that it was made with egg white. The egg white was frothy and light, almost like meringue, and added a good deal of body to the tangy and delicious drink. Cheers! I had my first Pisco Sour recently at a Peruvian restaurant. I also had the same initial reaction you did when I read that it was made with egg white. The egg white was frothy and light, almost like meringue, and added a good deal of body to the tangy and delicious drink. Cheers!

]]> By: alice smith http://blogs.kqed.org/bayareabites/2009/01/08/gin-fizz/comment-page-1/#comment-11334 alice smith Thu, 08 Jan 2009 23:19:38 +0000 http://blogs.kqed.org/bayareabites/2009/01/08/gin-fizz/#comment-11334 I agree with you about using raw eggs but for heaven sake, use pastuerized shell eggs. There is no difference in taste and you are assured of being safe from salmonella. I found great information and where they are available at safeeggs.com. coupons were available also. Alice I agree with you about using raw eggs but for heaven sake, use pastuerized shell eggs. There is no difference in taste and you are assured of being safe from salmonella. I found great information and where they are available at safeeggs.com. coupons were available also.

Alice

]]> By: Aimee http://blogs.kqed.org/bayareabites/2009/01/08/gin-fizz/comment-page-1/#comment-11330 Aimee Thu, 08 Jan 2009 19:44:27 +0000 http://blogs.kqed.org/bayareabites/2009/01/08/gin-fizz/#comment-11330 Sounds awesome! I'm always looking for an easy but fun cocktail. Sounds awesome! I’m always looking for an easy but fun cocktail.

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