Ep. 51: What I Would Give for a Rough Puff

Ep. 51: What I Would Give for a Rough Puff

Welcome to Episode 51: What I Would Give for a Rough Puff! Andrew Gurza of The Disability After Dark Podcast joins the dishes to talk about the importance of bees and that sticky sweet gold they produce, honey.

This episode suffers from various audio (and internet connection) issues, so we apologize for that!

Bees are integral to our survival and need to be protected. Learn more about how you can help at Greenpeace.org.

As we said above, Andrew hosts the award winning The Disability After Dark Podcast. He is also a disability awareness consultant and founder and owner of Handi, sex toys for a by disabled people. You can find all the places you can follow and support Andrew through https://linktr.ee/andrewgurza_.

If you would like to support Andrew, you can do so on the Disability After Dark Patreon, as well as donate to his GoFundMe for a wheelchair van.

The featured drink this episode is the All Spice and Everything Nice (a Lion’s Tail variation).

All Spice and Everything Nice

2 oz. Bourbon

¾ oz. Fresh lemon juice

½ oz. Honey syrup*

¼ oz. Allspice dram

2 dashes orange bitters

Optional: Garnish with a cinnamon stick and whole cloves

Combine all ingredients into a shaker and shake for at least 15 seconds. Strain over fresh ice in a rocks glass. Garnish.

This episode’s recipe is Honey Almond Tartlet from Betty Crocker’s Box.

Show Music by Andrew Huang.

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Ep. 50: Reverse Poltergeist

Ep. 50: Reverse Poltergeist

This episode was recorded live at www.Twitch.tv/DrunkDish on May 05, 2021.

Welcome to Episode 50: Reverse Poltergeist! This very special episode was recorded live on Twitch. As such, the dishes interact with the chat quite a bit. The dishes talk the history of Cinco de Mayo and get pretty pickled (especially Melissa).

The featured drink this episode is the Classic Margarita.

Classic Margarita


2 oz. Tequila
1 oz. Cointreau
1.5 oz. Fresh Lime Juice
Optional: ¼-½ oz. (or up to your taste level) Simple Syrup
Optional: Margarita salt for the rim of the glass

  • Run lime wedge around the outer rims of 2 rocks glasses and dip rims in salt. Set aside.
  • In a cocktail shaker, combine tequila, Cointreau, and lime juice (and simple syrup if using). Fill with ice and shake until thoroughly chilled, about 15 seconds (the bottom of a metal shaker should frost over).
  • Fill glass with fresh ice and strain margarita into it.

This episode’s recipe is Mexicali Chicken from Betty Crocker’s Box.

Show Music by Andrew Huang.

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Email: drunkdishpod@gmail.com

Ep. 49: Sukiyaki Party

Ep. 49: Sukiyaki Party

Welcome to Ep49. In this episode, Aimee needed a bit of a break to grade all the papers ever, so Melissa gets to realize her true crime podcast dreams while we cover the Glico-Morinaga Case, also known as the “Monster with 21 Faces” case. This 37-year-old unsolved case involves many of Japans largest food companies.

The featured cocktail this episode is one of Melissa’s creation.

Drunk Dish Cocktail 

  • 1 oz. gin 
  • 1 oz. Vodka 
  • 3/4 oz. Elderflower Liqueur 
  • Juice of half a lemon 
  • 3 tbs Aquafaba (or one egg white)
  • 3 dashes of Peychaud’s bitters 

Put all ingredients in a cocktail shaker and dry shake.
Add ice.
Shake well.
Strain into a chilled coupe. 

This episode recipe is for Sukiyaki, a Japanese hotpot dish. This was found in the International Favorites section of Betty Crocker’s Box.

Show Music by Andrew Huang.

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Episode references:

https://www.atlasobscura.com/articles/the-1980s-crime-ring-that-poisoned-japans-candy-and-never-got-caught

https://www.youtube.com/watch?v=09qAoR7RgMc

https://en.wikipedia.org/wiki/The_Monster_with_21_Faces

https://www.themonsterwith21faces.com

Ep. 48: The Grassy Man on the Knoll

Ep. 48: The Grassy Man on the Knoll

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.

Show Music by Andrew Huang.

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Email: drunkdishpod@gmail.com

Ep. 45: Violence in my mouth

Ep. 45: Violence in my mouth

Welcome to Ep45, where we talk about speakeasies, finger food, and sofas.

Charlotte McGrath joins us to talk about the pre-prohibition cocktail the Last Word, and how speakeasies gave rise to finger foods. Kate shares a series of recipes from Betty Crocker’s box. The featured drink this episode is the Last Word.

Follow Charlotte on Twitter – twitter.com/mc_lotta

What a Show on Twitch – www.twitch.tv/whatashow

Charlotte’s Music –https://open.spotify.com/artist/39QnkOPnzuxCAyrHZ8Qc48?si=YlwWm_GWQLexzT_qTjcL-Q

Funhaus on YouTube – www.youtube.com/Funhaus

Funhaus team on Twitter – twitter.com/FunhausTeam

Show Music by Andrew Huang.

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Recipe: Last Word

Recipe: Last Word

The featured cocktail of Episode 45: Violence in my mouth, is the Last Word cocktail. While this cocktail packs a wallop, I highly recommend it for those that are looking to expand their pallet outside of spritzers or Tiki. I also recommend upping the gin to even out the sweetness.

Ingredients:

  • 3/4 oz. Gin (I recommend 1 full oz.)
  • 3/4 oz. Green Chartreuse
  • 3/4 oz. Maraschino Liqueur
  • 3/4 oz. Fresh Lime Juice
  • Garnish: cherry

Directions:

Combine all ingredients in a shaker with ice. Shake for 10-12 seconds, or until shaker is frosty. Strain into a chilled cocktail glass. Garnish with a cherry.  

Ep. 44: Nesslerodes, take me home

Ep. 44: Nesslerodes, take me home

Welcome to Ep44, where we talk about chocolate.

Seth and Jamal from the Thanks for Coming podcast joins us and are out of control. Melissa fills us in on the glamorous history of the chocolate martini and its Hollywood roots. Aimee covers a brief history of chocolate and its tie to Valentine’s Day. Kate tells us what the hell Nesselrode is and shares another recipe from Betty Crocker’s box.

The featured drink this episode is the Chocolate Martini. You can find the recipe at DrunkDish.com.

Follow Thanks for Coming on Twitter! https://twitter.com/tfcpod

Music by Andrew Huang.

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Ep42: Betty Crocker’s Box

Ep42: Betty Crocker’s Box

Welcome to Ep42, where we talk about this history of pizza. Melissa continues her journey into the world of Campari, Aimee gets real defensive about Lunchables, and Kate tells us about a truly disgusting pizza with an all-meat crust!

The featured drink this episode is the Cardinale.

Music by Andrew Huang.

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Ep41: Kate’s weird cookie anxiety (aka La Festa di San Silvestro)

Ep41: Kate’s weird cookie anxiety (aka La Festa di San Silvestro)

Welcome to Ep41: Kate’s weird cookie anxiety (aka La Festa di San Silvestro).

Melissa fills us in with a brief history of the popular German holiday beverage, feuerzangenbowle. Aimee talks about the history of Italian New Years, and the feast of Saint Sylvester. Pigs on leashes may be involved. Kate shares another interesting recipe. This time, for lasagna.

The featured drink this episode is Feuerzangenbowle.

Music by Andrew Huang.

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Recipe: Feuerzangenbowle

Recipe: Feuerzangenbowle

Feuerzangenbowle is the featured cocktail for Ep41: Kate’s weird cookie anxiety (aka La Festa di San Silvestro). It is a German mulled wine often consumed during the holiday season and can be found at German Christmas markets. Feuerzangenbowle (pronounced FOY-yer-tsang-en-bowl-eh) translates to fire tongs punch. Want to know more, be sure to check out episode 41!

Ingredients:

2 oranges

2 lemons

8 1⁄2 cups dry red wine

3 cinnamon sticks

5 cloves

1 dash ground ginger

1⁄2 lb sugar loaf (sugar cubes can work) *

2 cups brown rum (at least 54% alcohol/108 proof)

Directions:

  1. Wash the oranges and lemons thoroughly, pat dry and cut into slices or wedges.
  2. In a large pot add red wine, oranges, lemons, cinnamon and cloves. Heat up slowly and do not let the mixture boil.
  3. Remove the pot from heat and place it on a heating surface, stove or flame, that you can serve from (which you can place on the table, like the one you use for Fondue). Add ginger.
  4. Place the sugar loaf above the red wine mixture (about 1 inch above the surface). You can use a special “fire tongs”, which is made for this purpose. You can also a kind of wire netting to place the sugar loaf on.
  5. Soak the sugar loaf with rum and light up the alcohol. The sugar will melt and drip into the wine. Add rum (little by little) to keep the fire burning until the sugar loaf is used up.
  6. After the sugar loaf is used up stir gently and serve. Add lemon or orange wedges as a garnish if desired.

NOTE on equipment: there is a special equipment used in Germany, especially the fire tongs. You can make your own. It is important that the sugar can drop into the wine and that the sugar loaf cannot fall down or that the hot (melted) sugar can drop outside the pot.

* You can make your own zuckerhut by packing damp sugar into the mold of your choice, but it’s a fiddly process that involves drying overnight.