Episode 32: Kill your idols with Season of the B (aka celebrating Julia Child)

Episode 32: Kill your idols with Season of the B (aka celebrating Julia Child)

Welcome to episode 32: Kill your idols with Season of the B (aka celebrating Julia Child). This episode we are joined by a few members of the Season of the Bitch podcast, the best feminist socialist podcast on the internet. We discuss the life of Julia Child in honor of her 108th birthday and get a brief reading of her birth chart.

The featured drink for this episode is the Upside-Down Martini.

Check out Season of the Bitch at https://www.seasonoftheb.com/. Available on iTunes/Apple, Google, and Spotify.

Music by Andrew Huang.

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

Don’t forget to rate and subscribe!




Blog: DrunkDish.com

Twitter: @drunkdishpod

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Email: drunkdishpod@gmail.com

Episode 17: Colonizers and Cranberry Sauce

Episode 17: Colonizers and Cranberry Sauce


Melissa mixed up the crowd-pleasing Barnstormer’s Cider while Aimee dropped some knoweldge about the true and horrific history of Thanksgiving that traces follows the American holiday from genocide to propaganda. Listen to this episode while enjoying your Thanksgiving meals to ensure arguments and hurt feelings.


Research Photos


Business Insider
History of Massachusetts
Time Magazine
NY Times
Wampanoag Tribe

Episode 15: M-m-m-my Llorona

Episode 15: M-m-m-my Llorona


In episode 15 we discussed all things Halloween! We at Drunk Dish all agree that Halloween is the best time of year, so to honor it we discuss its pagan roots, modern day celebrations, and the food that the holiday has inspired over the years. Melissa commits to trying “soul cakes.” We learn how bobbing for apples started as a match-making game, and we enjoyed the “La Llorona” cocktails that Melissa mixed up for us. We share ghost stories and, Aimee brands the skeptic of the group – Melissa – as a “Scully.” Listen below or on your preferred podcasting platform.


Research Photos


The History Kitchen
History Channel

Episode 13: The Great Peanut Butter Debate

Episode 13: The Great Peanut Butter Debate

In our latest episode, Aimee losses her goddamn mind trying to talk about the indigenous history of peanut butter, Melissa makes up her own cocktail called Peanut Butter Jelly Time, and Kate is back with so many questions. While answering important questions like “Who actually invented peanut butter?” Aimee brings the other dishes down a long and winding path towards the answer, covering peanut farming, slavery, and imperialism. Melissa also reveals one of her deepest peanut butter-fueled desires, and Kate grows very protective over Lord of the Rings lore. The dishes also come to an impasse when they can’t agree on which peanut butter brand reigns supreme.

Vote Below


Research Photos


HuffPost & Huff Post Again
University of Texas – Health
National Peanut Butter Board

Episode 11: Leave the Gun, Take the Cannoli

Episode 11: Leave the Gun, Take the Cannoli

In Episode 11 Melissa and Aimee discuss Boston cuisine. Because Boston is so big, and Aimee is so lazy, they mostly stick to Boston’s historic North End. Roast beef, fried clams, and cannoli, OH MY! Melissa mixed up a cocktail called Ward 8 and Aimee dug into the rich immigrant history of Boston’s North End. The two once again come to the conclusion that American food would be nothing without immigrant contributions, and Aimee resists Hamilton references without Kate to exchange knowing glances with her.

Listen below, or on your preferred podcasting platform.

Research Photos


Woodman’s of Essex
Wall Street Journal

Kelly’s Roast Beef
Resteraunt-ing through history

James Hemings: Father of American Cuisine

James Hemings: Father of American Cuisine

It is often said that Jefferson was America’s first foodie. Although Jefferson’s appreciation for food was legendary, we have his cook, James Hemings, to thank for many of the dishes we identify with Jefferson today.

See the source image

(We talk more about Hemings and Jefferson in Episode 09 of our podcast: Waffles Built America.)

Hemings’ life began as tragically as it ended, but what he was able to accomplish in his thirty-six years on this planet has forever changed American cuisine, and the course of American history.

Born in 1765 into slavery, Hemings is the son of Elizabeth Hemings and the man that owned both Betty and James–John Wayles. Although little is known about their relationship, it is indisputable that a strong power dynamic existed between John Wayles, the slave owner, and Elizabeth–a woman he literally viewed as his property. Elizabeth herself was the daughter of an enslaved woman and a free English-born man, a sea captain. Elizabeth was likely born of rape, and then raped herself by the man who thought himself her owner. John Wayles would father six children by Elizabeth.

At the age of nine, John Wayles died–leaving James Hemings without a father, and relocated through inheritance. It is at this age that he was inherited by Martha Wayles, his half-sister and wife to Thomas Jefferson.

Hemings was moved to Monticello along with his mother and other siblings. By the time John became a teenager, he was serving as personal attendant to Jefferson, along with his brother Robert. They proved themselves time and time again to the wartime governor of Virginia–first in Williamsburg, and then again in Richmond when evacuating Jefferson’s wife and children from an imminent attack from Benedict Arnold.

Jefferson, impressed by the young man’s resourcefulness, allowed James Hemings to work and earn wages outside of Monticello. Earning pocket money, and learning all he could, dominated his daily life when not directly serving Jefferson. By 1784, when Jefferson is called to represent the fledgling nation in France, James Hemmings has made himself indispensable. Jefferson bring him along to train him in the art of French cooking.

Hemings studied under Monsieur Combeaux, a renowned restaurant owner and caterer once arriving on the outskirts of Paris. Once mastery was achieved here, he moved to the household of Prince de Condé to study pastry. All the while, Jefferson had set up house at Hôtel de Langeac–a place on the edge of the city that Jefferson used to hold diplomatic meetings. It was here that Hemings moved to next, earning wages as the head chef.

All the while James Hemings was studying the art of French cuisine, his sister, Sally Hemings, was also moved to France, into Jefferson’s household to serve as maid. When James was cooking, he was preparing meals for aristocrats, diplomats, and the great minds of the day.

It is as at Hôtel de Langeac that Hemings and Jefferson collaborate on their first menus. Jefferson becomes a legendary host all because of the invisible work of the man behind the scenes.

James Hemings continues to learn and grow. He hires a French tutor to learn the language–using his limited wages towards further education. It is for this reason that historians believe that Hemings would have been aware of the French law allowing for slaves (even foreign slaves) to petition French courts for Freedom. In fact, this was the second opportunity afforded to Hemings to work within legal means to pursue freedom. Historians aren’t sure why he didn’t–but it likely had to do with his family. His six siblings (including Sally who also found herself in Paris) were still enslaved by Jefferson.

Hemings leaves France with Jefferson in 1789. Now twenty-four, and trained in international cuisine, Hemings is a valuable asset to the Jefferson household, and doesn’t leave his side as the founding father relocates to New York, and later Philadelphia

kichen inventory, written by Hemings

It is here, in Philadelphia, as Jefferson serves as Secretary of State, that Hemings prepares dishes for the movers and thinkers of early American society. He serves things like waffles, French fries, ice cream, crème brulee to people like George Washington, the Hamiltons, the Madisons. He proves himself worthy of a promise from Jefferson at this time–a promise for freedom.

monticello kitchen
kitchen at Monticello

When Jefferson retires from Secretary of State, he’s planning his presidential bid. He directs Hemings to travel back to Monticello and serve as head chef in that kitchen, and he promises freedom on one condition: teach someone else to cook as well as you. Jefferson chooses the replacement–James’ brother, Peter Hemings.

James Hemings takes his two years at Monticello to train his brother all he knows, and in early 1796, Jefferson keeps his promise.

What becomes of James Hemings? He travels–possibly internationally. Jefferson keeps tabs on him after their separation. He writes to him with some frequency, and later, when Jefferson assumes the role of president, he asks Hemings to come work for him at the White House as a free man and a paid chef. Jefferson writes. Hemings is uncertain about Jefferson’s sincerity. Jefferson refuses to write again–not wanting to force the matter. The two write to each other again, eventually–but only after Jefferson has hired another cook in the White House. He offers Hemings a job in Monticello.

Hemings is only at Monticello two months before he dies, tragically. James commits suicide. Liquor is blamed (and not the institution of slavery and inherit racism that forced a life of servitude and trauma for him and his family).

James Hemings’ legacy lives on through the work of culinary historians. If not for his abilities in the kitchen, his ability to combine culinary delights from across Europe with influences from the fledgling country–we would not have the uniquely American cuisine we have today.


Comfort Food of the Founding Families of America

Comfort Food of the Founding Families of America

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.

George Washington

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.

Recipe here.

Benjamin Franklin

Comfort Food: Milk Punch

See the source image

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!

Recipe here.

Martha Washington

Comfort Food: Lettis Tart

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.

Recipe here.

Alexander Hamilton

Comfort Food: Coffee

See the source image

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.

Dolley Madison

Comfort Food: Hoppin’ John

recipe active photo

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.

Recipe here.

Jon Jay

Comfort Food: Chocolate Milk

Chocolate Milk

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.

Recipe here.

James Madison

comfort food: vol au vent pastries

See the source image

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.

Recipe here.

Abigail Adams

Comfort Food: Apple Pandowdy

Apple Pandowdy

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.

Recipe here.

Thomas Jefferson

Comfort Food: Crème Brulee

See the source image

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

See the source image

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.

Recipe for Jefferson’s Ice cream here.

John Adams

Comfort Food: Turtle Soup

creole turtle soup

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.

Recipe here.

Further Reading
PBS – What did the Founding Fathers Eat
Monticello – Jefferson’s Ice Cream
Smithsonian – Food of the American Revolution
Business Insider – Alexander Hamilton’s Daily Routine
The Daily Mail – Benjamin Franklin Created the Drinker’s Dictionary
HSP – The Martha Washington Cookbook

Queer Culture & Food History

Queer Culture & Food History

To celebrate pride month, we’ve put together a lovely little reading and watch list for you that highlights some of the queer culinary pioneers we idolize, and stories of LGBTQ+ food history.

Why are we sharing these? Well, 2 out of 3 of our hosts identify as members of the LGBTQ+ community, and the one who doesn’t is a strong and vocal ally. We’re here, we’re queer, and we like carbs.

How Lesbian Potlucks Nourished the LGBTQ Movement by Reina Gattuso. Read here.

Home: A Queer Cooking Series created by Michael Chernak. Watch here.

The Joy of Gay Cooking by Daniel Isengart. Read here.

Queers in the Kitchen by Sunnivie Brydum. Read here.

Building a Table for All: The Ascent of Queer Food Culture by Jeremy Allen. Read here.

Queer Soup Night. Participate and learn more here.

A 25-Year-Old Gay Landmark, Built Before the Civil War by David W. Dunlap. Read here.

Years Before Stonewall, a Chef Published the First Gay Cookbook by Anne Ewbank. Read here.

Our Hearts Were Young and Gay by Alisa Solomon. Read here.

A Complete Queer Food History Timeline by Jonathan Ned Katz. Read here.

Recipe: Easter Egg Bread

Recipe: Easter Egg Bread

Hopefully you’ve listened to Episode 02 of Drunk Dish where we dig into the history of Easter, Easter Eggs, and the Catholic Church. We spoke on the episode about the Easter Egg Bread dish common in Greek Easter celebrations. You can find the recipe we used below!


1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 to 2 teaspoons ground cardamom
1 teaspoon salt
6 to 6-1/2 cups all-purpose flour
1-1/2 cups whole milk
6 tablespoons butter, cubed
4 large eggs
3 -6 hard-boiled large eggs, unpeeled
Assorted food coloring OR Red Onions
Canola oil
2 tablespoons water


  1. In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups of flour.
  2. In a small saucepan, heat milk and butter. Add to dry ingredients; mix together until well incorporated.
  3. Add 3 eggs. Mix again.
  4. Add remaining flour until a soft dough forms. This stuff will be sticky–not a stiff dough.
  5. Turn dough onto a floured surface and knead the life out of it for 6-8 minutes.
  6. Place the dough in a greased bowl, turning it to evenly coat in grease.
  7. Cover with plastic wrap and let rise in a warm place until doubled in size. Usually takes about 30-45 minutes
  8. Meanwhile, dye hard-boiled eggs. You can use food coloring, or doing the 100% Greek way and use red onions when you are hard boiling them.
  9. When dough is ready, give it a good punch.
  10. Turn it onto a lightly floured surface; divide into thirds. Roll each portion into a 24-in. strand resembling a rope.
  11. Place ropes on a greased baking sheet and braid. Bring ends together to form a ring. Pinch ends to seal.
  12. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes.
  13. Cover with a kitchen towl and let it rise a second time until doubled. Usually about 20 minutes. Preheat oven to 375°.
  14. In a bowl, whisk remaining egg and water; gently brush over dough, avoiding eggs. Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.
Recipe: Hot Cross Buns

Recipe: Hot Cross Buns

Hopefully, by now you’ve listened to Episode 1 or at least read our recap of it, and you’re ready to try making Hot Cross Buns for yourself. There are a ton of recipes out there–including ones that contain mashed potatoes! Or powdered milk! Most of these were a product of their times–when certain ingredients might be sparse or hard to come by. For this one, we adapted a few modern recipes for our favorite.

Hot Cross Buns Recipe

  • 1 package of active dry yeast (or .25 oz)
  • 3/4 cup warm milk
  • 1/4 Granulated Sugar
  • 3 cup all purpose flour
  • A bunch of spices (I used cardamom, nutmeg, allspice, cinnamon, and maple sugar–but you do you)
  • 4 tbs butter
  • 2 large eggs (at room temp)
  • 3/4 cup dried frut of your choice

The Process

Step 1: Proof the Yeast. Stir together 1/4 of the warm milk, 1 tsp of sugar, and the package of yeast. Let it sit for 5-10 minutes and watch for it to froth.

Proofing the yeast makes sure it is alive. Yeast needs to be alive to do its thing. This is a nice little test to ensure it will actually make whatever you’re baking rise.

Step 2:Mix it up. If you’re using an electric mixer, combine all of the dry stuff together in whatever bowl accommodates your dough hook. If you’re mixing by hand, then just grab a bowl and mix up the flour, spices, and rest of the sugar.

Step 3: Make a well. Essentially you’re digging a hole in the middle of the ingredients you just mixed. Once that well is formed, add in that frothy yeast stuff we made in step 1, along with butter, eggs, and the rest of the milk. This is gonna get sticky. If you’re using a mixer, turn it on. If mixing by hands, give your biceps and triceps a good stretch.

Step 4: Add the fruit. We used currants, and some lemon zest, but you can use pretty much any kind of dried fruit you want. Make sure it’s dehydrated in some form in order to keep the water content down. Fold it into the dough and mix well.

Step 5: Be patient. This is a yeast-based sweet bread recipe. Which means you’re going to do a lot of waiting. 2 hours for the first rise. It should roughly double in size.

Step 6: Make the buns. First you’re going to pull the dough out of the mixing bowl, and then work it a little bit more to compress the air. Pull out slightly-larger-than-golf-ball sized bits and let them form into mounds on a greased baking sheet (or use parchment paper). Keep them about 2 inches apart.

Step 7: Wait again. That’s right, there’s a second rise in this recipe. Another 30-40 minutes should do.

Step 9: Give them a wash: Have you ever used an egg wash? You should. It makes a really nice shiny finish on baked goods. Mix 1 egg with 1 tbs of Milk, then brush it lightly on top of the mounds of dough. Trust me, it’ll be good.

This is also the point where you’re going to want to decide to either score them to form the cross, or wait until after baking to hit them with some icing. I always do icing, but if you want them to be less sweet, then score them with a knife after the wash.

baked hot cross buns

Step 10: Bake ’em. At 400˚F for 10-12 minutes in the middle rack. You’re going to keep them in until slightly browned on top.

Step 11: Ice ’em. Make some icing with powdered sugar and milk. I never actually measure this part–but you want the icing to be relatively thick, and ensure that the buns are completely cooled before icing, otherwise you’ll get runny icing. Use a pastry bag, or a snipped sandwich bag to draw the cross–or horns–whatever you’re preference.

Step 11: Ice ’em. Make some icing with powdered sugar and milk. I never actually measure this part–but you want the icing to be relatively thick, and ensure that the buns are completely cooled before icing, otherwise you’ll get runny icing. Use a pastry bag, or a snipped sandwich bag to draw the cross–or horns–whatever you’re preference.

Step 12: EAT

hot cross buns with icing