Welcome to Ep43, where we talk about how Brexit is affecting food all over the world.
Nicki from the Nicki Needs an Adult podcast joins us! Melissa discovers your new favorite cocktail in a weird beer and champagne cocktail, Nicki fills us in on rotting soybeans, and Kate shares another recipe.
The Black Velvet cocktail is the featured cocktail of Ep.43: Saffron Toned. This is a real easy one for ya’ll. Both myself and Kate thought this cocktail was going to be disgusting, but it was really good! Trust us, and give it a try.
Equal Parts: Stout (Guinness is traditional) Sparkling White Wine (Champagne is traditional)
Combine champers and stout in a glass and enjoy!
There are two ways to make this drink. The first is just to mix the two together, as I did in the image above. The other is to layer the stout on top of the champagne. I could not get that to work. I don’t know what’s wrong with me. 😦
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.