Episode 35: Accordion Post-It Notes give me anxiety (aka Johnny Appleseed)

Episode 35: Accordion Post-It Notes give me anxiety (aka Johnny Appleseed)

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.

Music by Andrew Huang.

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Email: drunkdishpod@gmail.com

Episode 31: The Mark Zuckerberg of Catholicism (aka Saint Anthony of Padua)

Episode 31: The Mark Zuckerberg of Catholicism (aka Saint Anthony of Padua)

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.

Stay after the credits for a bonus clip! 😉

The featured drink for episode 31 is the Bronx Cocktail.

Music by Andrew Huang.

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

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Recipe: The Bronx Cocktail

Recipe: The Bronx Cocktail

The Bronx Cocktail is the featured drink of Episode 31: The Mark Zuckerberg of Catholicism (aka Saint Anthony of Padua). I really enjoyed this cocktail. It was smooth with just a bit of sweet.

Ingredients

  • 2 oz Gin
  • 1/4 oz Dry vermouth
  • 1/4 oz Sweet vermouth
  • 1 oz Fresh orange juice
  • 1 dash Orange bitters (optional)

Instructions

  1. Add all the ingredients to a shaker and fill with ice.
  2. Shake, and strain into a chilled cocktail glass.
Recipe: Mojito

Recipe: Mojito

Cocktail classic the Mojito is the featured cocktail on Episode 29: The Terry Gross of Drunk Dish (aka Sugarcane and Democracy).

Ingredients:

  • 2 oz White rum
  • 3 Mint leaves
  • 3/4 oz Fresh lime juice
  • 1/2 oz Simple syrup
  • Club soda, to top
  • Garnish: Mint sprig
  • Garnish: Lime wheel

Steps:

  1. Lightly muddle the mint in a shaker.
  2. Add the rum, lime juice, simple syrup and ice and give it a brief shake.
  3. Strain into a highball glass over fresh ice.
  4. Top with the club soda.
  5. Garnish with a mint sprig and lime wheel.

Enjoy!

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/

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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.

Episode 25: Diners, Drive Ins, and All-American Dumpster Fires (aka Diners and American Politics)

Episode 25: Diners, Drive Ins, and All-American Dumpster Fires (aka Diners and American Politics)

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

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Episode 24: Melissa Made Herself a Margarita (aka China’s Wet Markets)

Episode 24: Melissa Made Herself a Margarita (aka China’s Wet Markets)

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.

Music by Andrew Huang.

Promo for Bedknobs and Broomflicks

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

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Recipe: Black Tea-Port Milk Punch

Recipe: Black Tea-Port Milk Punch

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.