Welcome to Ep48. In this episode, the dishes finally talk about Betty Crocker. Melissa enlightens us with an extremely brief history of the Rum Runner cocktail, and Kate shares another recipe from Betty Crocker’s box.
The featured drink this episode is the Rum Runner.
This episode’s recipe was an Olive Surprise Roast.
In this episode we learn about the history of nutmeg and the Banda Islands in Indonesia. Per usual, white people show up and ruin everything. Unlike most of our stories, however, there’s a somewhat happy ending.
Melissa blows everyone’s mind in Episode 20 by introducing Aimee & Kate to Milk Punch and the process behind making it- a drink that sounds disgusting but is actually delicious. Aimee, meanwhile, shares the history of American Cheese, and a dish that sounds disgusting, and is disgusting: Cheese Supper Dish.
In this episode, Aimee and Kate are still salty over Melissa’s prank from our bonus episode (A Very Not Safe For Work Christmas). The two quickly forgive Melissa over several glasses of delicious mulled wine and Aimee fills everyone in on the history of advent calendars.
In this episode, Melissa mixes up the most delicious eggnog the dishes have ever tasted. Together, they explore the history of eggnog, and Aimee reveals what we all already knew–that the founding fathers were lushes. At some point Aimee starts an argument about human lactation. Promo for Boos and Spirits (you should check them out!) included during the break.
In this episode Melissa nd Aimee talk about the grosses things they’ve ever eaten. Aimee attempts to answer Melissa’s burning questions about Nazis, Fanta, and catastrophe water. Melissa mixes up a WW2 era cocktail called The Suffering Bastard, and both ladies bemoan Kate’s absence.
1 pkg Lime Jell-O 1 pint hot water 3 tbsp. vinegar 1/4 tsp. salt 3/4 cup sliced stuffed olives 1/2 cup sliced sweet pickles 1/4 cup diced celery, if desired
Dissolve Jell-O in hot water. Add vinegar and salt. Chill. When slightly thickened, add remaining ingredients. Turn into small individual molds. Chill until firm. Unmold. Serve with fish or meat. Makes 12 molds. Hospitality needn’t cost you much … either money or pints. Try some of these color-and-savor combinations, all made with food easy to get nowadays. They’ll prove to you and your friends that you can still do luscious entertaining in spite of shortages and rations. Say welcome in wartime!
If you’re looking for the perfect patriotic dishes for your 4th of July gathering, consider some of the comfort foods of the founding fathers and mothers of America. Like the presidential candidates of today, these men and women had strange tastes.
Comfort Food: Hoe Cakes
Everyone thinks of cherries when they think of George Washington–likely because of his infamous story of chopping down the cherry tree. Don’t let that anecdote fool you into thinking that cherries were Washington’s go-to comfort food. Instead, he preferred hoe cakes. This cross between corn bread and pancakes was the perfect comfort food for the aging president and his dentures.
Benjamin Franklin wasn’t just a father of America, he was a father of craft cocktails too. His favorite was called Milk Punch. Franklin’s knowledge of booze flowed over into what may be one of America’s first slang dictionaries, “The Drinker’s Dictionary,” making him America’s first food writer as well!
This family recipe was passed down to Martha by way of a cookbook (that still survives to this day!) This simple recipe is essentially a sort of cabbage pie–simple ingredients that likely reminded her of her upbringing.
This ten-dollar-founding-father shared a comfort food with one of our current presidential candidates: coffee. This hot-blooded politician had all sorts of philosophies on the consumption of food (when to eat, how much, etc.) but he was a famous light-weight when it came to booze–which led John Adams to make fun of him even more by calling him a “insolent coxcomb.” When Adams needed some caloric comfort, he turned to a nice cup of joe.
Comfort Food: Hoppin’ John
Dolley Madison was not only a first lady, she was also a first foodie. She served as FLOTUS when her husband took office, but she also helped out widower president Jefferson. Her culinary talents were widely known, and one of her favorite dishes was Hoppin’ John.
As Jon Jay traveled, influencing early American diplomacy abroad, he always brought with him blocks of chocolate. He even wrote home to his dad in 1790, to share that he kept his chocolate close with him, “shaving or grating it into pots of milk.” I think we can all relate to needing a cup of chocolate milk when we’re missing home.
Although Madison’s wife was the real foodie, he liked to mix local cuisine with worldly delicacies. His daily go-to were local oysters harvested just miles form his expansive home, but whenever entertaining important guests, he’d make sure that his favorite vol au vent pastries were on the menu. These puff pastries could be filled with either sweet of savory flavors.
Abigail knew how to take the local ingredients of New England and make them into something magical. A often-baked favorite in her household was Apple Pandowdy, a sweet sort of deconstructed apple pie. It was the perfect way to get you through the cold New England winters.
This early epicurean loved French foods and even commanded his enslaved cook to travel with him to learn the ways of French cooking. His go-to comfort food was warm crème brulee topped with ice cream, something he fell in love with during his time in France working to gain allies for the revolution.
Recipe here for crème brulee Jefferson’s ice cream recipe below.
Elizabeth Schuyler Hamilton
Comfort Food: Ice Cream
Ice cream was a relatively new food in early American cuisine. Elizabeth was introduced to it by Thomas Jefferson at one of the most important dinner parties in American political history, and she later introduced George and Martha Washington to it.
John Adams preferred New England staples for his day-to-day. In fact, most of his food was as bland as his politics. When Adams really wanted to go wild and celebrate, he’d ask Abigail to fix up some Turtle Soup. He loved it so much that early Americans considered it a Fourth of July staple.
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.