The Mint Julep is simple and elegant in nature, but does take some trial and error to get exactly right. This Mint Julep recipe comes from one of the foremost cocktail experts, David Wondrich.
3 oz. bourbon 1 tsp. sugar Crushed ice Several mint leaves
To make it, add a few mint leaves and sugar to a chilled glass, and muddle. Pack the glass with crushed ice, add bourbon, and then stir vigorously until the glass begins to frost. Add more ice if necessary and then garnish with mint leaves.
Ever want to know what really goes into the pink slime? Do terms like “emulsion” and “meat batter” pique your appetite? Have you ever wanted to see a sausage factory ( Get your minds out of the gutter). Well we scoured the internet (searched YouTube) for the best “how hot dogs are made” video and we’re here to share it with you. It’s gross. But you likely already knew that and don’t care. Enjoy those dogs on Fourth of July!
List to Episode 07: Cocktails for Hitler here where we dig into the patriotic (and German) heritage of the Hot Dog.
As you plan your 4th of July menus, you may be compelled to keep it simple on the grill with classic burgers and hot dogs. But if you want to spice things up for your Independence Day festivities, check out these bonkers hot dog recipes from the past.
Listen to Episode 07: Cocktails for Hitler here. We dig into the Patriotic & German heritage of the hot dog.
Cold Hot Dog Pie
this recipe looks as disgusting as it sounds! via Cooking Light & Well Done
You may remember a promise in Episode 6 that Aimee was going to bake a Boston Cream Pie. And then, last week, we posted the recipe with another promise. This weekend, we had said, Aimee will make it. She’ll post photos! And then nothing.
Dear reader, I sprained my ankle last week which slowed me down a bit. And then, when I did set out to actually cook this damned thing, I messed up every step. Every single one. This is not an exaggeration. So we thought it would be fun for me to post the photos of what turned out to still be a delicious dessert, with an annotated version of the recipe marking all of the ways I fucked it up. You can still read the original recipe here. Please do not cook the recipe as it is below. You will fuck it up too. This one is purely a self-deprecating post. If you like it, we may make it a regular thing. I’m apt to fuck up future recipes too!
(how I fucked it up)
Cream Filling 1. Separate the whites and yolks from two eggs. Put the whites into the mixer instead of the yolks, and whip those until they look like the foam forming around the mouth of a rabid dog. Add milk. Realize you fucked up. Pour out eggs and milk. Start over. 2. In a saucepan, throw literally all of the other ingredients, even ones you should wait on, into it, with the head on. Completely fucking forget to leave it off the heat at first. Whip for like 2 minutes and get bored. Walk away. Get distracted by your kids. Realize something is burning. Continue stiring it continuously until it thickens. Pour it into a fridge-safe container and ignore the burn bits of egg stuck to the bottom of the pan. Leave in there for 2 days because you are DONE with this recipe.
Cakes 3. Preheat the oven to 350°F. Spray the shit out of a 9″ baking pan. Assume it is 9″ without measuring, then realize it is 8″ and grab the right sized one instead. 4. Mix all the ingredients except for the one fucking egg. Why? Because it’s the last listed ingredient you you’re bound to forget something. Pour the mixture into the greased cake pan. Place in oven for 2 minutes, and realized you fucked up. Pull the mixture. Add it back to the mixer. Add the egg. Mix. Regrease pan. Pour back into pan. 5. Pour yourself a drink. 6. Bake about 35 minutes, or until you realize you didn’t set a timer. Keep doing the toothpick test until it comes out clean.
Icing 6. Melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. 7. Forget to heat water completely until it is almost too late. In fact, don’t measure out your other ingredients or prepare for that penultimate moment where you’ll have to add everything together. 8. Remove the chocolate from the heat and scramble to add the powdered sugar, spilling it across the hot burner. Add an unknown amount of hot water until it looks like chocolate icing and is smooth. 9. Taste to test. Shrug in defeat.
Assembly 10. Realize you have to cut a single-layer 9″ cake in half horizontally and that you’re on your second beverage. Say “screw it” and bake a second cake instead. More cake is better, right? 11. Assemble the cake a full day later when you are no longer frustrated by your own failings in the kitchen. 12. Spread glaze to the ends of the cake. Let it drizzle around the edges. 13. Consume entirely too much cake in one sitting.
Hopefully you’ve listened to Episode 6 of Drunk Dish were we throw back a couple of these beverages. If you haven’t, make yourself a cocktail and click here to listen!
Off the Wall: This cocktail was created by Mel Albaladejo, a bartender at the Stonewall Inn, in Greenwich Village, NYC.
Ingredients 1 1/2 oz. Stoli Cucumber 1/2 oz. pomegranate juice 1/2 oz. simple syrup 1/2 oz. lime juice fresh ginger 4 fresh mint leaves 6 grinder shakes white peppercorn
Directions 1. Add all the ingredients (except mint) into a shaker. Muddle fresh ginger. 2. Add mint and ice, then shake until chilled. 3. Pour into a coupe glass. Garnish with mint leaves, cucumber, and sugared ginger.
Aimee, Melissa and Kate spoke briefly about the history of Pride on our latest episode. We mentioned a few times that the history would be brief, because although two of us identify as LGBTQIA+ members, we know that we aren’t the best people to tell this story. Why? Well, because our perspective is informed by lives of privilege in this arena. That privilege (and a bit of booze) led us to neglect a very important piece of the history of Pride–Marsha P. Johnson.
Marsha P. Johnson was there on June 28, 1969 at the Stonewall Inn on Christopher Street. Many eye witnesses identify her as one of the first to fight back. Many recognize her as spearheading the uprising that we now commemorate with Pride celebrations across the country.
Before Stonewall, Johnson moved to Greenwich Village in New York City at the cusp of adulthood. Like many LGBTQIA+ youths, life was rough. Her childhood was marred with reprimands for how she dressed and behaved. Once out on her own, she found herself homeless and worked as a sex worker to make ends meet. Soon after she found ballroom culture and drag. Making her own costumes, she founded her own house, becoming a drag mother, and helping homeless and struggling youth. She even toured the world with a drag group called Hot Peaches.
Marsha P. Johnson also founded STAR (Street Transvestite Action Revolutionaries) to further help LGBTQIA+ youth. Melissa mentioned briefly during our episode how even within the queer community trans people (and especially trans people of color) were forced into the fringes of the movement. As Gay and Lesbian rights started to gain traction, cis and white people took control of leadership. After Stonewall, Johnson (along with Sylvia Rivera) founded STAR to help provide services and empower homeless LGBTQIA people in New York, Chicago, California, and even in England.
In addition to founding STAR, she also joined the Gay Liberation Front and worked with ACT UP an AIDS-focused charity.
In addition to all of the amazing work she did to empower her community, she also acted as a muse for artist Andy Warhol. As a drag performer, her career lasted for over twenty years. She toured with Hot Peaches from 1972 on. She also performed with numerous other drag troupes from the 1970s on.
Marsha P. Johnson’s life was one of her own making. In her short time on this planet she spearheaded a civil rights movement, founded a non-profit, helped countless young people. Her life came to an end in 1992. Although the police officially ruled the death a suicide at the time, many in her community believed she was murdered. Her body was found in the Hudson River off the West Village Piers on July 6. Marsha was only 46. Twenty-five years after her death, Victoria Cruz re-opened the case, which remains unsolved.
The year in which Marsha died was the worst at the time for anti-LGBT violence. Violence against trans women of color is on the rise again.
Her legacy lives on with the Marsha P. Johnson Institute. Read more about them here. Marsha often said that the “P” in her name stood for “Pay It No Mind.” There is no better way to pay tribute to this amazing woman than to donate to an organization that aims to “elevate, support, and nourish the voices of black trans people.”
Want to learn more?
In 2018 The NY Times published a obituary of Marsha P. Johnson and her impact on the LGBTQIA+ movement. You can read it here.
Out Magazine has a wonderful retrospective on her life and legacy. You can read it here.
Netflix released a documentary about this revolutionary lady. Check out the trailer below.
This episode Melissa, Kate and Aimee discussed the Kitchen Debate of 1959, McCarthyism, and how Boston Cream Pie helped thaw the Cold War. We ponder the similarities between the leaders of the USSR and US Conservatives, admiring both groups’ abilities to troll opposition. Melissa takes a bold stance on genitalia, and Aimee gives a brief review of “Downton Abbey for Lesbians.” We laughed, we cry-laughed, and of course, we drank.
Our Drink this episode was the Off the Wall cocktail–which led us to briefly dive into the history of Pride and the Stonewall Uprising (we’ll publish the recipe later this week). The recipe for Boston Cream Pie can be found here.
Listen to the full episode on your preferred podcasting service, or check it out below! Feel free to scroll through some of these glorious research photos we compiled.
**We published a post meant to call attention to a vital omission in our episode about the history of Pride. Please read it here***
This recipe is featured in Episode 6 of Drunk Dish (Boston Cream Pie & Communism). This is the very recipe first published by Betty Crocker in 1950.
Cream Filling 2 large eggs 1 1/2 cups milk 1/3 cup granulated sugar 2 tablespoons cornstarch 1/8 teaspoon salt 2 teaspoons vanilla Cake Baking spray with flour to grease pan 1 1/4 cups all-purpose flour or 1 1/2 cups cake flour 1 cup granulated sugar 1/3 cup butter or margarine, room temperature 3/4 cup milk 1 1/2 teaspoons baking powder 1 teaspoon vanilla 1/2 teaspoon salt 1 large egg Chocolate Icing 3 tablespoons butter or margarine 3 oz unsweetened baking chocolate 3 to 4 tablespoons water 1 cup powdered sugar 3/4 teaspoon vanilla
Cream Filling 1. Separate the whites and yolks from two eggs. Beat the yolks with a whisk until well mixed. Stir in the milk for the icing. 2. In a saucepan, stir in the rest of the cream filling ingredients(except for vanilla). Add egg mixture gradually. Cook on medium, stirring constantly until it thickens. Boil and stir for 1 minute, then remove from heat and add in the vanilla extract. Chill between 2 and 24 hours. Cakes 3. Preheat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with the baking spray. 4. Mix all ingredients for cake until well-mixed. Pour into cake pans. 5. Bake about 35 minutes. Use the toothpick test. Cool cakes for at least 20 minutes on a cooling rack. Wait another hour or so before frosting. Icing 6. Melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. In a separate container, heat water. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Keep adding water until icing is smooth. Assembly 7. This part is tricky. You’ve got to cut the cake horizontally in half. If you have one of those fancy cake cuter things, use it! Otherwise, mark the center with toothpicks around the perimeter of the cake, and use that as a guide while cutting by hand. To split cake horizontally in half, mark middle points around side of cake with toothpicks. 8. Assemble cake as it was cut–with the cut sides on the inside. Spread cream in the middle. 9. Spread glaze to the ends of the cake. Let it drizzle around the edges. 10. Refrigerate whatever you don’t stuff down your gob.