Episode 35: Accordion Post-It Notes give me anxiety (aka Johnny Appleseed) is live now! In this episode, Melissa loses internet about 50 times, we talk about Johnny Appleseed and his true legacy as a religious zealot and schemer. He definitely banged those apples, right?
INSERT SPOTIFY LINK
Bonus discussion about Babish Culinary University and Sohla El-Waylly’s new show!
Warning: Long alien/UFO sidebar, you’re welcome (^o^)
The featured drink this episode is Apple & Pear Sangria. Get the recipe HERE.
Welcome to episode 31 The Mark Zuckerberg of Catholicism (aka St. Anthony of Padua)! Aimee does the wrong homework and tells us about the wrong Saint! It’s OK though because this Saint performed really lame “miracles”. Melissa tells us about a popular “Catholic” cocktail, and also gets real upset about some lemmings.
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)
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.
Add ginger and jalapenos to the jar and stir/shake to combine.
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.
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.
After the second fermentation, your done! Store in the refrigerator.
Welcome to episode 25! If you thought we were a wee bit too drunk last episode, well, too bad, because this episode is off the rails. Also, Melissa’s audio in the beginning of this episode is janky, and we have no idea why! ¯\_(ツ)_/¯ We’re killing it.
Melissa rocks some fun facts about America and alcohol, while Aimee explains the relationship between American diners and politics.
Music by Andrew Huang.
Break audio from HBO’s “Veep” Season 5 episode “Mother”
Shout out to Surfside Sips for making kick ass reusable glass straws. #addclasswithglass
Welcome to episode 24! In this episode Melissa and Aimee, sans Kate, talk about China’s Wet Markets and the rise of grocery stores in the West. This episode was recorded on National Margarita Day and the dishes might be a bit tipsy before it even starts and go off topic quite a bit. Melissa tells us all about the fruit of the Lychee tree and the four beauties of ancient China, and Aimee thoroughly grosses everyone out.
Black Tea-Port Milk Punch is the featured beverage on our upcoming episode, Ep20 Paddy LuPony. This is a clarified milk punch and it was so much fun to make, and share with other people. The flavor of this is simply unbelievable. As I said on the episode, I finally understand what the word “unctuous” means!
Ingredients: 1 cup whole milk 2 cups brewed black tea (we used English Breakfast for the episode, but Earl Grey is extremely delicious) 2/3 cup Batavia Arrack (or light rum) 2/3 cup ruby port 1/3 cup plus 4 teaspoons sugar 1/3 cup lemon juice
Directions: 1. Place milk in 8-cup liquid measuring cup or large pitcher/bowl; set aside. In 4-cup liquid measuring cup or large bowl, whisk tea, Batavia Arrack, port, sugar, and lemon juice until sugar dissolves.
2. Pour tea mixture into milk (it’s very important to pour the punch mixture into the milk, and not vice versa). Gently stir curds with small spoon. Let sit for at least 30 minutes or cover and refrigerate for up to 24 hours.
3. Line fine-mesh strainer with cheese cloth and set over large measuring cup or bowl. Gently pour tea-milk mixture into cheese cloth and let drain. Drain strained punch mixture through curds in at least once more. Discard curds and cheese cloth.
4. Filter punch one more time through a clean coffee filter. This step takes a while. Try not to rush it!
5. Transfer clarified punch to lidded glass container and refrigerate until ready to serve. To serve, pour chilled punch into small glass with one large ice cube.