In Episode 09 we discuss how the favorite food of Leslie Knope built America. The legendary history of waffles in America usually starts with Jefferson, but we explore the real back story and how Thomas Jefferson owes most of his culinary reputation to a slave named James Hemings (read more about him here). Aimee and Kate continue to not shut up about Hamilton and Melissa laments how not funny this episode is.
During the recording of this episode, we made The Bourbon Brunch and gagged our way through it. Break audio is “It’s almost breakfast” from Portlandia Season 8. Outro music is “What’d I Miss” from Hamilton performed by Daveed Diggs.
Listen on the link below, or on your preferred platform. Check out our research notes at the bottom of this post!
This episode, we learned so much from the James Hemings Foundation, so please consider checking them out and supporting them in any way you can.
In Episode 08: Disgusting Salads, Depressing Times, Melissa tells us how to mix up a delightfully sweet and adorably named prohibition era cocktail, the Bee’s Knees, and manages to spill hers all over her laptop. Kate asks an intriguing food question and no one is surprised by Aimee’s response. And lastly, Aimee tells us all about the horrors that are congealed salads (aka Jell-O Salads, aka Jelly Salads, aka the stuff of nightmares), and how they were born out of necessity during the Great Depression. Listen below, or on your preferred podcasting platform!
Hopefully you’ve listened to Episode 6 of Drunk Dish were we throw back a couple of these beverages. If you haven’t, make yourself a cocktail and click here to listen!
Off the Wall: This cocktail was created by Mel Albaladejo, a bartender at the Stonewall Inn, in Greenwich Village, NYC.
Ingredients 1 1/2 oz. Stoli Cucumber 1/2 oz. pomegranate juice 1/2 oz. simple syrup 1/2 oz. lime juice fresh ginger 4 fresh mint leaves 6 grinder shakes white peppercorn
Directions 1. Add all the ingredients (except mint) into a shaker. Muddle fresh ginger. 2. Add mint and ice, then shake until chilled. 3. Pour into a coupe glass. Garnish with mint leaves, cucumber, and sugared ginger.
This episode Melissa, Kate and Aimee discussed the Kitchen Debate of 1959, McCarthyism, and how Boston Cream Pie helped thaw the Cold War. We ponder the similarities between the leaders of the USSR and US Conservatives, admiring both groups’ abilities to troll opposition. Melissa takes a bold stance on genitalia, and Aimee gives a brief review of “Downton Abbey for Lesbians.” We laughed, we cry-laughed, and of course, we drank.
Our Drink this episode was the Off the Wall cocktail–which led us to briefly dive into the history of Pride and the Stonewall Uprising (we’ll publish the recipe later this week). The recipe for Boston Cream Pie can be found here.
Listen to the full episode on your preferred podcasting service, or check it out below! Feel free to scroll through some of these glorious research photos we compiled.
**We published a post meant to call attention to a vital omission in our episode about the history of Pride. Please read it here***
This recipe is featured in Episode 6 of Drunk Dish (Boston Cream Pie & Communism). This is the very recipe first published by Betty Crocker in 1950.
Cream Filling 2 large eggs 1 1/2 cups milk 1/3 cup granulated sugar 2 tablespoons cornstarch 1/8 teaspoon salt 2 teaspoons vanilla Cake Baking spray with flour to grease pan 1 1/4 cups all-purpose flour or 1 1/2 cups cake flour 1 cup granulated sugar 1/3 cup butter or margarine, room temperature 3/4 cup milk 1 1/2 teaspoons baking powder 1 teaspoon vanilla 1/2 teaspoon salt 1 large egg Chocolate Icing 3 tablespoons butter or margarine 3 oz unsweetened baking chocolate 3 to 4 tablespoons water 1 cup powdered sugar 3/4 teaspoon vanilla
Cream Filling 1. Separate the whites and yolks from two eggs. Beat the yolks with a whisk until well mixed. Stir in the milk for the icing. 2. In a saucepan, stir in the rest of the cream filling ingredients(except for vanilla). Add egg mixture gradually. Cook on medium, stirring constantly until it thickens. Boil and stir for 1 minute, then remove from heat and add in the vanilla extract. Chill between 2 and 24 hours. Cakes 3. Preheat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with the baking spray. 4. Mix all ingredients for cake until well-mixed. Pour into cake pans. 5. Bake about 35 minutes. Use the toothpick test. Cool cakes for at least 20 minutes on a cooling rack. Wait another hour or so before frosting. Icing 6. Melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. In a separate container, heat water. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Keep adding water until icing is smooth. Assembly 7. This part is tricky. You’ve got to cut the cake horizontally in half. If you have one of those fancy cake cuter things, use it! Otherwise, mark the center with toothpicks around the perimeter of the cake, and use that as a guide while cutting by hand. To split cake horizontally in half, mark middle points around side of cake with toothpicks. 8. Assemble cake as it was cut–with the cut sides on the inside. Spread cream in the middle. 9. Spread glaze to the ends of the cake. Let it drizzle around the edges. 10. Refrigerate whatever you don’t stuff down your gob.
Have you listened to episode 05 yet of Drunk Dish? No? STOP RIGHT NOW AND LISTEN HERE. Then come back and cook this tator tot atrocity.
Tator Tot Atrocity
We aren’t Minnesota-natives, so we all had pretty strong feelings about this dish. Listen to the podcast to hear our reactions to eating and cooking this thing, but the recipe we followed is below.
Ingredients 1 pound ground beef 1 medium onion, chopped 1 10 3/4 ounce can cream of mushroom soup 1/2 cup milk 1 16 oz. package frozen mixed vegetables 1 16 oz. package frozen tater tots 2 cups cheddar cheese
Directions Preheat the oven to 350° Grease baking dish Chop onion finely, throw in the skillet. Add the ground beef and cook through. Line bottom of dish with cooked ground beef. Add layer of frozen veggies. In a separate container, stir soup and milk together. Layer in cheese into dish, and then pour the soup/milk mixture over everything, drowning all other ingredients in goo. Top with tator tots (we used crispy crowns) and extra cheese Bake for 30 minutes, or until golden brown.
If you haven’t already listened to our 5th episode, find it here!
For the Spiced Cranberry Cordial: 3 cinnamon sticks, broken in half 2 whole star anise pods 5 cardamom pods 3 whole cloves 1 cup (240ml) water 2 cups (400g) sugar Peel of one orange (use a vegetable peeler to remove zest only) 2 cups (225g) fresh cranberries 1 cup (240ml) fresh juice from about 8 limes 3/4 teaspoon (3g) kosher salt
For the Cocktail Mix (8 Servings): 1 cup (240ml) Spiced Cranberry Cordial 1 cup (240ml) freshly squeezed juice from 2 pink grapefruits 1 1/2 cups (360ml) London Dry gin
To Serve: 1 bottle (750ml) chilled sparkling wine, to top Fresh cranberries threaded on cocktail picks, for garnish
For the Spiced Cranberry Cordial: Add cinnamon sticks, star anise, cardamom, and cloves to a saucepan and toast over medium heat, shaking pan frequently, until fragrant; make sure not to let them burn. Add water, sugar, orange peel, cranberries, lime juice, and salt and stir over medium-high heat until sugar dissolves. Bring to a simmer and cook, using a wooden spoon to smash fruit against side of pan, until all of the cranberries have popped. Remove from heat and let cool completely, 1 to 2 hours. Strain through a fine-mesh strainer into a resealable container. Cordial can be kept up to 3 weeks in the refrigerator.
For the Cocktail Mix: Up to 2 hours before serving, mix cordial, grapefruit juice, and gin in a pitcher, bottle, or resealable container. Use immediately or store up to 2 hours in the refrigerator. Cocktail mix makes 8 servings; feel free to double the recipe.
For Each Cocktail: Fill a Collins glass with ice and add 3 1/2 ounces (105ml) Cocktail Mix and 2 ounces (60ml) chilled sparkling wine. Stir gently and garnish with skewered cranberries.
In this episode, Kate, Melissa, and Aimee start their journey exploring regional food. As a short-lived resident of Minnesota, Aimee dives into the history and lore around both the Ju(i)cy Lucy and Hotdish. All three try on horrible Minnesotan accents. Melissa brews up a delicious cranberry concoction known as a “Minnesota Goodbye.” Kate finds a new band name, and Aimee reminds us all that food is radioactive and will give you cancer. Listen below, or on your preferred podcasting service.
Our latest episode is Volume 1 of our Scandals series. We covered two fast-food giants and the food scandals that plagued them. Melissa, Kate and Aimee cover McDonald’s hot coffee lawsuit, the sweet little old lady at the center of it, and the problems relying on a mega-corporation to do the right thing. We also dig into the infamous “finger chili” from Wendy’s history. We all saw photos we wish we hadn’t! Listen to hear the true story behind these scandals, and the story of Virginia Dare–the namesake of this episode’s beverage.