Episode 28: He looks like Emo Philips (aka the history of canning part II)

Episode 28: He looks like Emo Philips (aka the history of canning part II)

In this episode Aimee continues to tell us about the history of canning and how it impacted the industrial revolution.  

Break audio from Bon Appetit – It’s Alive “Brad Makes Fermented Hot Sauce”

Music by Andrew Huang.

Shout out to Surfside Sips for making kick ass reusable glass straws. #addclasswithglass

Amplify black voices and donate to grassroots organizations like:

Unicorn Riot – https://unicornriot.ninja/

Official GoFundMe for George Floyd’s Family – https://www.gofundme.com/f/georgefloyd

Reclaim the Block – https://www.reclaimtheblock.org/home

Black Visions Collective – https://www.blackvisionsmn.org/

Don’t forget to rate and subscribe!

iTunes/Apple

Google

Spotify

Blog: DrunkDish.com

Twitter: @drunkdishpod

Instagram: @drunkdish

Facebook: Drunk Dish Podcast

Email: drunkdishpod@gmail.com

Recipe: Pimm’s Cup (w/ homemade jalapeno ginger beer)

Recipe: Pimm’s Cup (w/ homemade jalapeno ginger beer)

Ingredients:

2 oz. Pimm’s No. 1

1 oz. London Dry Gin (preferably Plymouth)

3/4 oz Fresh lemon juice

Jalapeno Ginger Beer*

Garnish: Cucumber Slices, Strawberry, and Mint

Instructions:

  1. Add Pimm’s No. 1 and gin to a glass filled with ice.
  2. Top with ginger beer*.
  3. Garnish with cucumber slices, strawberry, and mint.

*You can find the ginger beer recipe here.

Recipe: Jalapeno Ginger Beer

Recipe: Jalapeno Ginger Beer

Ingredients:

300g Granulated White Sugar

500g Fresh Ginger, cut up into large chunks and lightly crushed

1-2 Jalapenos, cut in half, seeds and ribs left in

12c Water (filtered is best, but if you have great tap water where you live, go ahead and use it)

Instructions:

  1. Combine water and sugar in a fermenting jar (preferably with an air lock, if you do not have this, you will have to open your jar daily to release excess gas to avoid pressure build up). Shake to mostly dissolve the sugar.
  2. Add ginger and jalapenos to the jar and stir/shake to combine.
  3. Store in a cool, dry place, out of the wat, for at least a week. You can do this first stage of fermentation for up to two weeks.
  4. Strain the ginger beer into a bowl and then transfer to carbonation safe bottles. Store for the second fermentation, a week minimum. This will create gas and carbonate your beer.
  5. After the second fermentation, your done! Store in the refrigerator.