#Whisky and Soda recipe

[askwhatsforlunch]

Whisky and Soda

This old-fashioned Eau de Seltz siphon was a gift to myself a few years ago! And I've been very happy with it, especially when it allows me to mix an uncomplicated, but nonetheless deliciously refreshing tipple on a long afternoon. Like this delightful Whisky and Soda (Bowmore's 10 Years Peated Single Malt Whisky adds to the magic of the siphon!) Happy Tuesday!

Ingredients (serves 1):

90 millilitres/3 fluid ounces (6 tablespoons) Single Malt Whisky (like Bowmore's 10 Years Peated Single Malt Whisky)

2 ice cubes

chilled seltzer water, to top

Pour Whisky in a Whisky glass. Top with seltzer water. You want the Whisky/Eau de seltz ratio to be something close to one third/two thirds. More seltzer would water down your drink; which you do not want. You can have a little less Whisky if you're not adding ice cubes, too.

Enjoy your Whisky and Soda immediately.

[maximumwobblerbanditdonut]

SH - IG

This video was filmed when SH was in New York City last October to celebrate Scotland's national spirit at the Keepers of the Quaich -USA event, and then he made cocktails 🍸 for International Scottish Gin Day, at Two DOORS DOWN bar in New York, nothing new, except he posed as a bartender and still doesn't know How to open a stuck cocktail shaker lid 😂

SH in New York on October 6th at the Two Door Room bar, wearing the same outfit, celebrating with Prosecco 🤣

To know Tom Collins, you must know John Collins.

The John Collins cocktail was reasonably popular in the early 19th century. It came from the headwaiter of Limmer’s Old House, a favourite London hotel and coffee house around 1790–1817. Essential a John Collins had all the basic ingredients of the modern Tom Collins. The one significant difference: John Collins used genever instead of gin.

Genever is a malty, sweet spirit that can only be made in the Netherlands or Belgium made with juniper most consider the predecessor of Gin

Over time, English tastes evolved, and the creation and use of the Old Tom Gin and London Dry Gin became prevalent. By 1869 The Steward and Barkeeper’s Manual of 1869 referenced the recipe for John Collins using Old Tom Gin.

“Teaspoonful of powdered sugar

The juice of half a lemon

A wine glass of Old Tom Gin

A bottle of plain soda

Shake up, or stir up with ice.

Add a slice of lemon peel to finish.”

In time, John Collins turned into “Old Tom” Collins, based on the type of gin preferred. Over time it was referred to just Tom Collins.

Fear not, Mr. John Collins didn’t cease to exist. The modern recipe for John Collins uses whisky instead of genever or gin.

Sláinte!

#Two Door Room bar

[bennydwight]

you asked for asks so i shall deliver >:)

*ahem*

what do you think your favorite characters (across fandoms or just from tgamm) would order for drinks at a restaurant?

My brain is interpreting this as alcoholic drinks, I hope that's what you meant. I'll do the immediate McGee family! (Molly and Darryl are 21 in this scenario, of course)

Pete: Looooves the classics. Give him a simple martini or gin and tonic and he's a happy man. He's a sipper and likes to savour his drinks, basking in the nostalgia as dads often do. His favourite at-home one is Baileys and coffee (and yes, he is aware of the stereotype)

Sharon: You know after she moved out on her own she had a party phase, so now she's got a bit of a tolerance to strong flavours. She likes dark rums and whisky sours, things to swirl around in her cup as she goes 🤔 Also LOOOOOVES chocolate liqueur

Molly: Never looks at the ingredients lists, just orders whichever drink sounds 'happiest', and has thusly developed a taste for light, nuanced wines. She likes the sparkle and pop of champagne cocktails, and everything is made better with a little fruit skewer!

Darryl: Never even looks at the menu. He pulls the bartender aside and whispers, confidentially, to make him something that they'd always wanted to try. No limitations. He's always on the lookout for new flavours (and potentially a new recipe to offer to the highest bidder) and he's had just as many shining successes as he's had horrible, stomach churning mistakes. Lives for the thrill.

Scratch: Anything but soda Generally speaking, the older the better. Has expensive tastes, obviously, but really there's no way to go wrong with a neat scotch. Astonishingly good at picking up subtleties in flavour. (His second-favourite is something he calls Swamp Water, wherein he drinks the contents of the bar's dishwasher.)

[gregoryaide]

MRS. McQUAIG'S FRUITCAKE

1-1/2 CUPS BUTTER

2 CUPS SUGAR           

6 EGGS

CREAM THE ABOVE                        

1/2 CUP BLACK COFFEE

1/2 CUP MOLASSES         

1 TSP SODA

ADD THESE TO ABOVE MIXTURE AND CREAM.                       

1/2# WALNUTS (I USED 2 CUPS WALNUTS AND 1 CUP PECANS)

1# DATES

1#  CURRENTS (I USED WHITE RAISINS)

1# RAISINS

1/2# MIXED CANDIED FRUIT

1# GLAZED CHERRIES  (I USED CANDIED RED AND GREEN CHERRIES)

1/2# CANDIED PINEAPPLE

1 WARM GLASS TART JELLY (1/2 CUP)

1 TSP. SALT

1 TSP. NUTMEG

2 TSP CINNAMON

1 TSP, CLOVES

1/2 GLASS BRANDY OR WHISKY (1/2 CUP)

PUT A PAN OF WATER ON BOTTOM RACK OF THE OVEN.

BAKE @ 275°     2-1/2  TO 3 HOURS

Note: Mrs. McQuaig was my Swedish great grandmother's neighbor. So this recipe goes back several generations.

[merrybrides]

Summer Wedding Cocktails

Fresh Watermelon White Wine Spritzer

This drink is perfect for all couples who love a good glass of wine at the end of the day. Plus, it's pretty easy to make, so your wedding venue's bartenders won't have a long line all night long — it requires only white wine, club soda, lime slices, and frozen cubed watermelon.

Get the recipe: fresh watermelon white wine spritzer

Classic Aperol Spritz

You can't go wrong with the classic Aperol spritz. The popular cocktail tastes and looks like Summer in Italy, and only requires four ingredients: Aperol, Prosecco, club soda and a slice of fresh orange.

Get the recipe: classic Aperol spritz

Tequila Sunrise

This Summer cocktail is as beautiful as its name. Delicate and delicious, this drink is refreshing without being too strong. If you are having a beach wedding, this drink might just match the Summer sunset on your wedding night — or at least make for an amazing Instagram prop.

Get the recipe: tequila sunrise

Frozen Peach Sangria

It's frozen, it's fruity, and it's easy — the perfect Summer wedding cocktail trifecta! Your guests will feel transported to a tropical island, even if your wedding is nowhere near the beach.

Get the recipe: frozen peach sangria

The Hugo

The perfect Summer wedding drink doesn't exist . . . oh, wait, hold on. Mix together fresh mint, elderflower concentrate, Prosecco, and some lime, and you have this amazing cocktail everyone will love.

Get the recipe: the Hugo

Frozen Pineapple Margaritas

These tequila spiked pineapple margaritas are the perfect match for a Summer beach wedding, and are a definite crowd pleaser.

Get the recipe: frozen pineapple margaritas

The Gold Rush Cocktail

Are you and your partner bourbon lovers? This modern classic is a twist on a whisky sour made with honey syrup. This three-ingredient cocktail captures the feel and flavors of a hot Summer day.

Get the recipe: the gold rush cocktail

[brookpub]

Best Cocktail Bar in Cambridge | Garden Party Venue in Cambridge

Cocktails are blended alcoholic drinks that include spirits like vodka, gin, rum, tequila, or whisky and other components like fruit juices, sodas, syrups, bitters, or garnishes. They're best enjoyed when served cold and in the appropriate glasses. Which might range in style and presentation depending on the drink. Brook Pub is the best Cocktail bar in Cambridge. 

Cocktails are significant for several reasons:

Social and Cultural Significance: Cocktails' cultural and social significance stems from their pervasiveness in modern-day parties, celebrations, and nightlife. They signify refinement and readiness for special occasions. Cocktails can unite people, spark conversation, and set a celebratory tone.

Mixology and Craftsmanship: Making drinks takes creativity and expertise, or mixology and craftsmanship. Bartenders and mixologists play with flavours and fine proportions and develop original drinks. Mixologists are increasingly seen as artists in their area because of the elevated status of the art of mixology.

Excellent Drinking Experience: Cocktails Come in a Variety of Flavours and Styles to Satisfy Any Taste. They can taste sweet, savoury, crisp, fruity, or daring, depending on what goes into them. Alcoholic beverages are more enjoyable when mixed with other ingredients to create a cocktail.

Artistic licence: cocktails are a fun medium for experimenting with flavours, textures, and preparation methods. Mixologists frequently experiment with new ingredients, techniques, and methods to create fresh variations on old favourites or brand-new drinks. This unceasing change keeps the cocktail scene fresh and inspires new developments in the business.

Customization and individualization: drinks can be made to suit specific tastes. There are so many cocktail recipes out there that you can pick one based on your preferred liquor, flavour profile, or current state of mind. The best bars have friendly, knowledgeable bartenders happy to make special cocktails for customers based on their tastes and dietary restrictions.

Symbol of Celebration and Indulgence: Cocktails have become a cultural icon representing joy, revelry, and self-indulgence in all their forms. They offer a touch of luxury and celebration to special occasions like holidays, parties, and anniversaries.

Cocktails, in general, are a great way to combine tasty ingredients, imaginative flair, and convivial company. Cocktails provide a broad and intriguing world of flavours to explore. Whether you're a seasoned mixologist or someone who enjoys tasting new beverages.

Brook Pub Best Cocktail Drinks:

Brook Pub in Cambridge has one of the finest Cocktail bars in Cambridge that servers good drinks made from fresh ingredients.

Let us check out some of the Cocktails served by Brook Pub:

Espresso Martini:

A delicious combination of vodka, coffee liqueur, and espresso, the Espresso Martini is a popular cocktail. Who knew that vodka and espresso were such a good match? Smooth and creamy with a shot of espresso to revive you if you're tired at the end of the day.

The 1980s saw the rise of this cocktail, which has since established itself as a staple for bartenders and coffee drinkers both.

Fill a cocktail shaker with ice, then add the vodka, coffee liqueur, espresso, and simple syrup. Shake vigorously until chilled. Pour into a cold glass and strain for serving. To garnish, I've added three coffee beans.

Negroni:

Famous for its bitter and herbal notes, the Negroni cocktail originated in Italy. It is produced by mixing gin, Campari, and sweet vermouth in equal proportions. The cocktail is served in a rocks glass with an orange peel garnish.

The Negroni drink is known for having a bitter, nuanced flavour that strikes a nice balance. Gin offers a floral undercurrent, Campari a signature sharpness, and sweet vermouth a luxurious sweetness. It's a classic cocktail with a modern fan base thanks to its elegance and durability.

The Negroni, like other liqueur-based cocktails, is not a light beverage. It's not the strongest, but it's got a lot going for it and could beat out a traditional dry martini. A typical Negroni will have an alcohol concentration of about 24% ABV (48 proof).

Margarita 

It's common to pair Mexican fare and a day at the beach with a refreshing Margarita, a popular and pleasant beverage. The standard ingredients are tequila, orange liqueur (triple sec or Cointreau works well), and lime juice. Either combine it with ice to get a frozen version or serve it "on the rocks" (over ice).

Margaritas have the right amount of tang from lime juice, sweetness from orange liqueur, and boldness from tequila. The sweetness can be adjusted, and more flavours like strawberry or mango can be added, making it suitable for a wide range of tastes. The Margarita is a favourite drink for those who enjoy a tart and refreshing beverage.

French 75

The French 75 is a sophisticated cocktail with gin, lemon juice, sugar, and champagne. It was named after the devastating French 75mm field gun, but it likely originated in the First World War. The cocktail is celebrated for being light and bubbly.

The gin and lemon juice in a French 75 gives the drink a sharp, lemony flavour, and the champagne adds fizz and a sense of refinement. It works well as a joyous drink or an elegant pre-dinner drink.

Mojito

Mojitos, a traditional Cuban cocktail, are recognized for their minty freshness. White rum, lime juice, sugar, fresh mint, soda water, ice, and mint leaves go into making this refreshing drink. Citrus, mint, and rum come together to make a refreshing beverage.

The combination of the lime juice's tanginess, the mint leaves' freshness, and the rum's slight sweetness create Mojito's signature flavour profile. Many people order it whether they're having a summer or tropical-themed party or want something light and fruity to drink.

Outdoor Bar in Cambridge:

Summer is here!! What better way than to sit at an Garden Party Venue in Cambridge and sip some cold beer or cocktails? If you are wondering where is such as place then head to The Brook Pub near Mill Road, Cambridge.

We serve mouth-watering best Summer drinks Pitchers, Varieties of Cocktails, Chilled Beers & Ales, Whiskies, Gin, Rum and many more. We have recently started to serve Pitchers along with platters. Drinks without starters are not right. So, we devised a platter that would be served along with Pitchers. 

It's not food and drinks that our pub is about; we also have events every month like Karaoke Friday night, Open mic nights, Live music events etc. This summer, make the most by visiting the Brook outdoor bar in Cambridge to create some good memories with family and friends.

[askwhatsforlunch]

Summer Whisky and Soda

This Summer Whisky and Soda, thus named because of its refreshing citrus notes, is best enjoyed in the garden with a gaood book, perhaps after you pottered a bit in the Veg Patch or mowed the lawn. Like Lady Alleyn --of the Ngaio Marsh detective novels-- I believe any good work in the garden --whilst I enjoy them immensely!-- deserves a tipple as a reward! Happy Saturday!

Ingredients (serves 1):

15 millilitres/1/2 fluid ounce (1 tablespoon) Cointreau (or other orange liqueur)

90 millilitres/3 fluid ounces (6 tablespoons) Single Malt Whisky (like Bowmore’s 10 Years Peated Single Malt Whisky)

2 ice cubes

chilled seltzer water, to top

Pour Cointreau and Whisky in a Whisky glass. Top with seltzer water. You want the Whisky/Eau de seltz ratio to be something close to one third/two thirds. More seltzer would water down your drink; which you do not want. You can have a little less Whisky if you’re not adding ice cubes, too.

Enjoy your Summer Whisky and Soda immediately.

[maximumwobblerbanditdonut]

Luckily, this highball cocktail video on SH's Instagram story doesn't end in chaos 😁 like the previous Highball cocktail made by him.

This recipe is one that every aspiring bartender should know, and it is quite simply, whisky and soda or ginger ale. That makes it very easy to memorise. And you don't even really need to mix it, because the carbonation of the soda naturally mixes in the alcohol.

This tall mixed highball drink is a refreshing way to enjoy any style of whisky. Blended, bourbon, Canadian, and rye whisky all work very well. If you pour Irish whisky, you'll have a drink called the Irish buck (sometimes called whisky ginger).

In Japan, the Highball is an ever-evolving staple of cocktail culture. You can get canned Highballs in vending machines, or you can order the swankiest Highball that money can buy.

The English were the first to develop any interest in (artificially) sparkling beverages. British glass-blowers developed a technique to make bottles that could withstand the pressure of carbonated beverages. This new technology quickly opened the doors to the first sparkling wine being bottled in London around 1655.

The Birth of the 'Scotch and Soda': The predecessor to the Highball. At the time, cognac was particularly in-vogue, but the Napoleonic wars did well to all but halt any cognac supply to England. The English would then find a solution in a switch to scotch whisky. This switch became permanent, and all things Scottish became fashionable when Queen Victoria described Scotland as “my dear paradise on the Highlands.” And so, the Highball’s predecessor, the scotch and soda, was born.

The highball's predecessor may have been brandy and soda, which was popular in England in the 1800s. It didn't take long for whisky to replace brandy and for the drink to hop across the pond. By 1900, the Scotch highball was the most fashionable drink in America.

The highball was originally mixed with plain soda water in the late 1800s, but ginger ale is the most common mixer used today. The soda's sweet and snappy flavour is a nice accent to whisky and ginger ales can vary. Between soda and ginger ale, you can create a nearly endless array of tastes, which is one of the reasons it's so popular.

In his 2003 The Joy of Mixology, Gary "gaz" Regan explains that "Highball” is an old railroad term for the ball indicator connected to a float inside a steam train's water tank which told the conductor that there was enough water in the tank and so the train could proceed. When the train was ready to depart, the conductor would signal with a highball - two short whistle blows followed by one long whistle blow.

The word high eventually got incorporated into other signal names. For instance, a green light became the signal for “Proceed”, “Clear”, or “Go” when lighted signals came into operation.

So, the highball cocktail is probably the simplest drink you can make and the most satisfying. A high-quality mixer makes a big difference, so be sure to measure it. Or at least have a sense of how big your glass is. A 16-ounce water glass is probably too big!

Highball Ingredients

2 ounces whisky

4 to 6 ounces soda or ginger ale

1 lemon peel, to garnish

Directions

Fill a highball glass with ice 🧊

Pour the whisky over the ice and stir for 10 to 15 rotations.

Top with club soda or ginger ale. Stir gently for another 5 rotations.

Garnish the cocktail with a lemon peel 🍋

Serve and enjoy

Sláinte!

Posted 20th July 2024

[roadthroughdesserts]

Eggless Baileys Cake Recipe in Easy Steps

Are you a fan of Bailey’s Irish Cream and Cake? Then you’re in for a treat! The eggless Baileys Cake Recipe combines rich, creamy Baileys with delectable, moist cake for the ideal dessert. Your taste buds will be impressed by this recipe, and your sweet tooth will be satisfied. Due to its distinctive and decadent flavour, Baileys Cake has gained popularity across the globe. It is prepared using Baileys Irish Cream, a creamy liqueur that has been flavour-infused with Irish whisky, cream and chocolate.

Although traditional Baileys Cake recipes frequently use eggs in the batter, this eggless cake is just as delicious and ideal for vegetarians or vegans. We’ve developed a recipe that’s equally as delectable and simple to prepare with substitute items.  In this post, you will find simple instructions for making an eggless Baileys Cake. Whether you’re a pro or a novice baker, our thorough instructions and useful advice will help you learn to bake the cake. So let’s get started and discover how to prepare this delectable dessert right away!

Ingredients

The ingredients that you’ll need to prepare an eggless Baileys cake are listed below:

2 cups all-purpose flour

2 cups granulated sugar

3/4 cup unsweetened cocoa powder

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 cup milk

1/2 cup vegetable oil

2 eggs

2 tsp vanilla extract

1 cup hot water

1/2 cup Bailey’s Irish Cream

Easy Steps to Make Eggless Baileys Cake Recipe

It’s time to start baking your eggless Baileys Cake now that you have all of your ingredients ready. To prepare a tasty and eggless cake, just follow these basic steps:

Step 1: Making the batter

It is important to mix the dry ingredients (flour, sugar, baking soda, and salt) in a large bowl. The wet ingredients (vinegar, water, and vegetable oil) should be thoroughly blended in a separate bowl. When a smooth batter forms, gradually add the wet mixture to the dry ingredients and stir.

Step 2: Adding the Baileys Irish Cream to the batter

Once the batter is combined, it’s time to add Baileys Irish Cream, the main attraction! The batter should be mixed thoroughly once 2 tablespoons of Baileys are added. Depending on your personal preferences, you can change the amount of Baileys used.

Step 3: Baking the cake in the oven

Pour the batter evenly into the two prepared cake pans and bake in the preheated oven at 350°F (180°C) for approximately 25-30 minutes or until a toothpick inserted in the centre of the cake comes out clean. Once baked, remove the cakes from the oven and let them cool in the pans for a few minutes before removing them and placing them on a wire rack to cool completely.

Step 4: Assembling the cake

It’s time to put your eggless Baileys Cake for assembling after the cakes have totally cooled. Between the two cake layers, layer some whipped cream. For added flavour and texture, sprinkle some chopped or shaved chocolate on top.

Step 5: Serving your cake

Your eggless Baileys Cake is now prepared for enjoyment.  Slice it up, then sip a cup of coffee or tea while you eat it. For special events, birthdays, or just as a treat for yourself, this cake is ideal.

Tips for Baking the Perfect Eggless Baileys Cake

These tips might help you in creating the perfect Eggless Baileys Cake.

Before you start baking, make sure all of the ingredients are at room temperature. This makes it easier for them to blend together evenly and easily.

A cake that has been overmixed may end up being dense and tough.

To help the cake rise properly, use the appropriate quantity of baking soda and baking powder.

During the baking of the cake, avoid opening the oven door. The cake might crumble as a result of this.

Follow the recipe closely, paying attention to the measurements and instructions.

Don’t overbake the cake, as this can cause it to become dry and tough.

Applying frosting to a heated cake may cause it to melt and slip off, so wait until the cake has completely cooled before frosting it.

To ensure a smooth mixture, use frosting components that are at room temperature.

Add a tablespoon of milk at a time until the frosting is the right consistency if it is too thick.

Make this Baileys Eggless Cake in Advance and Storage Tips

If you want to make Eggless Baileys Cake in advance, it’s important to store it properly to ensure it stays fresh and moist. Here are some storage tips for making Baileys Eggless Cake in advance:

Let the cake cool completely before storing: Before securing the cake with plastic wrap or placing it in an airtight container, let it cool fully. This will lessen the chance of moisture building up inside the container, which could make the cake soggy.

Wrap the cake tightly: Wrap the cake securely in aluminium foil or plastic wrap to keep air out and prevent drying out.

Store the cake in the refrigerator: Place the cake in the refrigerator to extend its shelf life. It can be kept in the refrigerator for up to a week.

Freeze the cake: The cake can be frozen for up to three months if you wish to keep it for longer. Before putting it in the freezer, securely cover it with aluminium foil and plastic wrap.

Read More: Easy To Bake Recipe for Chocolate Cakes at Home

Conclusion

The Eggless Baileys Cake recipe is a great option for anyone who wants to indulge in a decadent dessert without the use of eggs. You can simply bake this cake at home using the step-by-step instructions provided in this article, and you can also dazzle your loved ones with your culinary prowess. You can get an Eggless Baileys Cake that has just been cooked and will be brought right to your home in Gurgaon by using the Gurgaon cake delivery services. This delectable dessert is sure to please you whether you make it at home or have it delivered.

Source url- Eggless Baileys Cake Recipe in Easy Steps

[slaintewhiskeyie]

3 Irish Whiskey Cocktail Recipes that will Fit for Every Occasion

The Irish whiskey cocktail is a drink that's easy to make and takes only minutes to prepare. The taste of this Cocktail will be perfect and not like other cocktails (that taste like alcohol) but something less strong.

Every Irish Whiskey drink maker knows it is a perfect drink to make at any party, as it is an amazingly strong blend of various flavours and aromas, which contain hard-to-find ingredients that can only be found around the world.

Be it any house party or a big event, an Irish whiskey cocktail will be the best drink to plan for every occasion or get-together.

But before you get started, we have listed the three best Irish whiskey cocktail recipes for you at your next house party.

1 – Irish coffee

Irish Whiskey Cocktail is a classic cocktail that's been around for decades. It consists of whiskey, Coffee, and cream, then served in an Irish coffee cup. You can use any brand of premium Irish whiskey that you love.

To make this tasty drink, all you need are some ingredients, including:

• Good quality Coffee (not instant)

• Good quality cream (in case there are no milk leftovers from baking)

• Sugar (or honey)

2 - Irish whiskey sour

A whiskey sour is made up using Irish whiskey cocktail recipes that include

• lemon juice, sugar

• Water/ soda

• Syrup

It's served in a cocktail glass with an orange slice for decoration. The drink is best when mixed with a stirrer, so you can watch it mix and enjoy your perfect sip.

3 - Irish old fashioned

Old-fashioned Irish whisky is one of the world's oldest and most revered drinks. Why? Because of its natural and delicious flavour, which most people enjoy, it is appropriate for various occasions.

The following components are used to make this popular drink: Irish whiskey

• Sugar cube

• Lemon peel (optional)

• Cherry (optional)

• Brandy and club soda

By properly combining all these components and creating a gorgeous texture, you will not hesitate to take a sip and relax with your drink.

Final words

These cocktails are not only delicious and easy to make, but they are also perfect for every occasion. You can find the ingredients at your local supermarket or even online if you want to make them home.

For more details about Single Malt Irish Whiskey please visit our website: slaintewhiskey.com

[qorwonn]

A Taste of Cowboy: Ranch Recipes and Tales from the Trail Writen By Kent Rollins

Download Or Read PDF A Taste of Cowboy: Ranch Recipes and Tales from the Trail - Kent Rollins Free Full Pages Online With Audiobook.

Irresistible?recipes from pantry ingredients?by an authentic cowboy?and TV veteran Whether he?s beating Bobby Flay at chicken-fried steak on the Food Network, catering for a barbecue, bar mitzvah, or wedding, or cooking for cowboys in the middle of nowhere, Kent Rollins makes comfort food that satisfies. This gifted cook, TV contestant, and storyteller takes us into his frontier world with simple food anyone can do. A cowboy?s day starts early and ends late. Kent offers labor-saving breakfasts like Egg Bowls with Smoked Cream Sauce. For lunch or dinner, there?s 20-minute Green Pepper Frito Pie, hands-off, four-ingredient Sweet Heat Chopped Barbecue Sandwiches, or mild and smoky Roasted Bean-Stuffed Poblano Peppers. He even parts with his prized recipe for Bread Pudding with Whisky Cream Sauce. (The secret to its lightness? Hamburger buns.) Kent gets creative with ingredients on everyone?s shelves, using lime soda to caramelize Sparkling Taters and balsamic vinegar to coax the

>

[] Download PDF Here => A Taste of Cowboy: Ranch Recipes and Tales from the Trail

[] Read PDF Here => A Taste of Cowboy: Ranch Recipes and Tales from the Trail

[cluecrewcookin]

Recipe #114 - Black Bun

From a distance, this kind of looks like a meat pie. It really throws my brain off.

I'm very pleased with how this came out even though it's not the prettiest thing in the world. It feels very medieval, like I could bring it as a snack to a Dungeons and Dragons hangout or something.

I had a terrible time getting ingredients together for this thing. Some of the ingredients are just not accessible where I live so I had to improvise. Also, I made it during fruit cake season so currants and candied peel were tricky (I tried 4 grocery stores one night before giving up). In the end, I'd probably never make this again, but I'm glad I got the opportunity to try something new.

This is a VERY dense cake that leaves you full. Between breakfast and dessert, I would say it works better for breakfast because it's not really sweet and is honestly more like a meal than a treat (rhyme unintended). Following the recipe, the dough came out a lot smaller than I anticipated so I couldn't fill the sides of my cake tin. I saw pictures of black bun online with gaps in the sides, so I just rolled with it.

Recipe:

Here is my source (I converted things to cups/tbsp and used brown sugar instead of muscovado/molasses sugar)

200g plain flour, plus extra for dusting

200g raisins

400g currants

1 tsp ground mixed spice

1 tsp ground ginger

75g dark muscovado sugar

25g molasses sugar

100g chopped mixed peel

½ tsp bicarbonate of soda

1 tbsp brandy or whisky

1 egg, lightly beaten

3 tbsp milk

A generous pinch of freshly ground black pepper

Once again, happy 2022 everyone. Hopefully we'll get a new game announced soon. I get the feeling that Her is doing better lately with lots of big name streamers promoting their games. MID was pretty "meh," but I'm not ready to give up on the franchise just yet.

[9w1ft]

Hi, do you have a recipe for whisky melon soda float? it seems good!

hello!

melon soda floats (without alcohol) are a popular retro drink here! so this was like a spiked version.

recipe-wise, it’s basically a highball or a scotch and soda, but instead of plain seltzer water you use melon soda (a type of soda here in japan, sort of like how orange soda is in the US)

here’s an article i found on how to mix whiskey with different sodas! i imagine you could do this successfully with a root beer float 😋

[greenheartart]

Monster Food Theories (part 2)

(A multi-part essay because I love world-building.) 

In part 1 I discussed the theory that monster food is actually made from physical food that’s been infused with magic, and therefore monster food is limited to what can be farmed in the Underground.

In this next part, I’m going to springboard off that idea and talk about what foods exist in the Underground (and therefore what crops and livestock monsters likely have.)

The very first thing I want to look at is what food canonically exists in the game. I’m going to break this up into two sections...

1) Food We Interact With Directly (Healing items we can pick up and get information on.)

* Monster Candy - Has a distinct, non-licorice flavor.  Heals 10 HP. * Spider Donut - A donut made with Spider Cider in the batter.  Heals 12 HP. * Spider Cider - Made with whole spiders, not just the juice.  Heals 24 HP. * Butterscotch Pie - Butterscotch-cinnamon pie, one slice.  Heals ALL HP. * Snail Pie - Heals some HP.  An acquired taste. Heals one less than max HP. * Nice Cream - Instead of a joke, the wrapper says something nice.  Heals 15 HP. * Bisicle - It’s a two-pronged popsicle, so you can eat it twice.  Heals 11 HP. * Unicicle - It’s a SINGLE-pronged popsicle.  Wait that’s just normal... Heals 11 HP. * Cinnamon Bunny - A cinnamon roll in the shape of a bunny.  Heals 22 HP. * Astronaut Food - For feeding a pet astronaut.  Heals 21 HP. * Crab Apple - An aquatic fruit that resembles a crustacean.  Heals 18 HP. * Sea Tea - Made from glowing marsh water.  Increases SPEED for one battle.  Heals 10 HP. * Abandoned Quiche - A psychologically damaged spinach egg pie.  Heals 34 HP. * Temmie Flakes - It’s just torn up pieces of construction paper.  Heals 2 HP. * Dog Salad - Recovers HP (Hit Poodles.)  Heals 2/10/30/ALL HP. * Instant Noodles - Comes with everything you need for a quick meal!  Heals 4/15/90 HP. * Hot Dog...? - The “meat” is made out of something called a “water sausage.”  Heals 20 HP. * Hot Cat - Like a hot dog, but with little cat ears on the end.  Heals 21 HP. * Junk Food - Food that was probably once thrown away.  Heals 17 HP. * Starfait - A sweet treat made of sparkling stars.  Heals 14 HP. * Glamburger - A hamburger made of edible glitter and sequins.  Heals 27 HP. * Legendary Hero - Sandwich shaped like a sword.  Increases ATTACK when eaten.  Heals 40 HP. * Steak in the Shape of Mettaton’s Face - Huge steak in the shape of Mettaton’s face.  You don’t feel like it’s made of real meat... Heals 60 HP. * Popato Chisps - Regular old popato chisps.  Heals 13 HP. (Note:  I’ve chosen to leave the Hush Puppy off of this list, as its description refers to it as a spell.  I’m also excluding the foods that can only be found by digging around in the game files - Puppydough Ice Cream, Pumpkin Rings, Rock Candy, Croquet Roll, Ghost Fruit, and Stoic Onion.)

 2) Food We Only See, or Hear About Through Character Dialogue (I did my best to be thorough here, but please let me know if I missed any and I’ll add them in!)

* Hamburger  (For sale at Grillby’s) * Fries  (For sale at Grillby’s) * Cheese Fries  (Undyne likes them, for sale at Grillby’s) * Ketchup  (Found at Grillby’s / Sans’ Hot Dog Stand) * Mustard  (Found at Sans’ Hot Dog Stand) * Relish  (Found at Sans’s Hot Dog Stand) * Spaghetti  (Made by Papyrus and Undyne) * Lasagna/Ravioli/various other pastas   (Mentioned by Papyrus) * Brewskis (aka Beer)  (Mentioned in a prank call) * Sugar  (In Undyne’s kitchen) * Soda  (In Undyne’s kitchen / Alphys’ Lab) * Hot Chocolate  (Mentioned by Undyne) * Marshmallows  (Mentioned by Undyne) * Golden Flower Tea  (In Undyne’s kitchen / Offered by Asgore) * Grapes  (Undyne talks about Mettaton eating them) * Pizza  (Undyne and Alphys both talk about ordering some) * Limes  (Undyne mentions eating them whole) * Cucumbers  (Come up when Undyne and Papyrus talk about spa treatments) * Carrots  (Mentioned by Asgore on the tapes in the true lab) * Lollipops  (Papyrus mentions getting them from the lady who runs the inn) * Ice cream  (Mentioned multiple times by multiple characters) * Espresso (Mentioned by Red Bird at Grillby’s) * Cake  (Mettaton specifically breaks the ingredients down into SUGAR, MILK, EGGS during his cooking segment) * Artificial Ingredients and Chemicals  (Also mentioned by Mettaton)

(Note: I’m leaving edamame off the list because while Toriel mentions it, she does it as a joke because she’s after the pun.  It’s possible that monsters have edamame, or it could just be something she’s aware exists in the world in general.)

So! Looking at this list, and cross referencing with recipes to find the most basic necessary ingredients to make everything, I can break things down more neatly into categories of available food:

STARCHES * Wheat  * Potatoes * Barley

FRUITS AND VEGETABLES  * Apples * Grapes * Limes * Tomatoes * Cucumbers * Spinach PROTEIN AND DAIRY * Snails * Water sausages * Eggs * Milk 

HERBS AND SPICES * Cinnamon * Mustard Seed

MISC * Salt * Sugar * Oil  * Coffee * Chocolate * Assorted artificial ingredients and chemicals  * Golden flowers (unique to the Underground?) * Hops (only because of the mention of “brewskis”)

(Note: I’m excluding a few healing items from contributing to this list.  The Astronaut Food’s origin is nebulous - it sounds like it could possibly be human food that fell from the surface and landed in the dump.  Temmie Flakes are construction paper and not actually food, even if they are technically consumable.  Dog Salad is clearly an outlier and should not be counted.)

When broken down to its base components, it’s a pretty small list.  Monsters don’t seem to have a lot to work with.

A lot of their foods revolve around the same few staple ingredients: Flour, eggs, sugar, and milk products.  From that we can take a guess that there are wheat fields somewhere in the Underground.  Likewise, they likely keep chickens as well for eggs (though other birds like ducks might be a possibility too.)  Sugar and milk have more options.  Sugar might come from sugar cane or sugar beets, while milk could come from a variety of animals, but I think goats or sheep are more likely than cows for a variety of reasons (mainly that cows might be too much of a resource drain to support long term.)

Interestingly, we never get any indication that monsters eat animals besides snails.  The information we get on the hot dogs and steak make it clear that they’re not made out of meat (and if the steaks aren’t meat, it feels reasonable that the hamburgers aren’t either.)  This makes sense, since the Underground has limited space and resources and might not be able to support farms dedicated to raising animals for meat, and/or might not be able to meet the demands of a populace that wants to eat meat regularly.  If it’s eaten at all, meat might be a rare treat.  Otherwise, it looks like the monster population could be largely vegetarian.  

With a basic list of crops, we can also make a guess at what sort of alcohols might be available in Grillby’s bar. Monsters have apples, grapes, potatoes, and sugar, so we can guess that in addition to beer (since it gets mentioned specifically), monsters could also have hard cider, wine, brandy, whisky, rum, vodka, and moonshine. 

If we want to be a bit more generous and include possible foods and foods that didn’t quite make it officially into the game, we can add back in edamame, pumpkins, and onions.

And, just for fun and going off of nothing except the environment of the game, it wouldn’t be unreasonable to think monsters might be able to round out their pantries with a few other foods that occur naturally in the caverns.  Mushrooms show up in the damper areas of the game, so it’s not far fetched to think that there might be a few edible varieties available. Likewise, we see streams and marshes in Waterfall that support life.  It’s possible that there are fish, crayfish, or shellfish living in there, or possibly other edible plants besides the water sausage.  

This went a bit longer than I originally planned, so in the next part I’ll talk about what might make monster food inherently different from human food (even without monsters intentionally doing anything to it), and possibly theories about how and why monsters ended up with this specific, limited variety of foods they seem to be working off of.