What do you think, should I do more cooking and food stuff on the channel? The tools you need to make this recipe: Induction Cooktop: amzn.to/45lHuI1 Induction Pots and Pans: amzn.to/3qKXuEg Whisk: amzn.to/3YQzJHF *We have a Podcast!* Midnight Local UA-cam: @MidnightLocal Midnight Local Audio: bit.ly/MidnightLocal Check out the How to Drink bottle collection at Curiada - bit.ly/spiritsforyourvieuxcarre - to find bottles from this episode! Twitch: bit.ly/2VsOi3d H2D2: bit.ly/YTH2D2 twitter: bit.ly/H2DTwit instagram: bit.ly/H2dIG Blog: bit.ly/H2DBlog Patreon: bit.ly/H2DPatreon Gear: amzn.to/2LeQCbW Vieux Carré: ua-cam.com/video/-KbXFLiIb3c/v-deo.htmlsi=tPn8b2riF-pNpRjb Debunking the Sazerac: ua-cam.com/video/2Sgek_isG88/v-deo.htmlsi=xq7lQCCUpLllGwlG Mardi Gras Bowl of Fire: Café Brûlot: ua-cam.com/video/clZkPRNWy3E/v-deo.htmlsi=i5q0Y-mxfCQUnvYS
Foods and drink pairings would provide a few episodes worth of content. The beverages don't even have to be alcoholic, just alternatives to the sugary sodas we normally drink with our lunches.
Friendly advice for anyone looking to replicate the recipes: never, ever flambé under a kitchen fan. The flames will go up it, light the highly flammable oils that have accumulated over the years, and you will, at best, need to call the fire brigade. At worst, you will burn your house/building down. Other than that, you should be fine. Oh, one more thing. You light the fumes, not the actual liquid. Top tip, Greg, for not burning your hand.
I love seeing New Orleans history and culture on this channel. As someone from NOLA who also trained in the culinary arts there and worked in alot of these historical places, brings a bit of lost pride back for this city.
I'm still living and working here and this was a very pleasant surprise for me too; I'm watching it in my apartment on Rampart St. after giving a walking history tour of the Vieux Carré ❤
As a French speaking person I appreciate your attempt to pronounce things that are not super easy in English. You did your best and that’s what counts.
And now you know why the french were so super supportive of americans during the revolution. We were trying our best and thats what counts. THANKS FRANCE.
@@halapenopepper that's not true at all. Melted sugar is just basic "caramel" which serves as a percursor for the proper caramel that is used in baking and confections, which has added salt, butter and often a little vanilla extract.
@@CodexQuinn The "burned sugar" _is_ the standard that comes in stuff... that's the one uniting element that makes something labeled as "caramel" caramel. "Caramelize" literally means to burn sugar. Caramelization is the chemical process of burning sugar. The three polymers produced from burning sugar are: caramelans, caramelens and caramelins. Spun sugar caramel has no butter, nor anything else added to it; the same is the case of brulees on various desserts. Context by itself can usually reveal whether the item in question is referring to just a burned sugar base or a confection made with it, but we use additional words to be able to distinguish the difference from a pure caramel if necessary like "sauce", "candy", "filling" "ribbon" etc..
This episode felt like such a classic. Always love you digging into history. And hey more cooking and pairing it with these classic drinks? That sounds fun
I’d love to see more cooking with alcohol on the show, especially with cocktails that go with them. I’m thinking of like fondue, proper German sausage, stews, beer bread, and I think it’d be nice to mention what the alcohol brings to the table besides flavor. A lot of people don’t know how its unique properties can do things like keep cheese liquid or tenderize meat
For irish coffee, my mind goes to the bar Molly's at the Market, in the French Market (in the quarter). They serve a frozen irish coffee that is delightful. Last time I was there, someone added a shot of peanut butter whiskey to it which also sounds great and is on my list to try next time I'm there.
As a NOLA native, I love this.. And yes, this is also a go-to date night favorite to impress the partner (or group). As an option, you can always make bananas foster with bourbon instead of rum. Different flavor profile, but I find it's a nice change, depending on what else you're serving up. Cheers!
From my understanding the scale for 'burnt/cooked sugar, butter/cream' confections goes "Butterscotch > Caramel > Toffee" from least cooked to most cooked. But I may be misremembering. Great video as always!
Forget the ice cream. The Bananas Foster is a great topping for bread pudding or Pain Perdu (which is a New Orleans version of French Toast that's made with stale French Bread instead of sliced white bread. Pain Perdu has some different ingredients too.) Let the good times roll = Laissez les bons temps rouler
One of a million commenters, but I love the episode with a little bit of cooking! It relates to the cocktail served and the history of it all, I'd think as long as the vague focus is still "How to Drink" then it's a fantastic addition!!
I demand you do "Feuerzangenbowle" (fire tongs punch) at some point! :D Feuerzangenbowle is prepared in a bowl, similar to a fondue set, which usually is suspended over a small burner (Rechaud). The bowl is filled with heated dry red wine spiced with cinnamon sticks, cloves, star anise and orange peel, similar to mulled wine. The Feuerzange was originally a pair of tongs, but nowadays it is common for a purpose-designed metal grate mounted on top of the bowl to hold the Zuckerhut (sugarloaf), a 250-gram (9 oz) lump of sugar. The sugar is soaked with rum and set alight, melting and caramelizing.
Would love to see more cooking! How to cook properly with alcohol, marinate with liquor to make a tough cut more tender, a what NOT to do when using booze in food?
I love the combination of cooking and cocktails, I think that could be a great idea for future episodes! Dishes and cocktails that go with them, give us those dual features!
@@LotusHeartedI don't think the roulette format would work to well here, bitters can have wildly different flavour profiles sure but I want to see the enlightened Greg apply his infinite mixology wisdom into a true guide to bitters variations.
Speaking of coffee and herbal liquor working well together. I recently made a CapuGINo, which is an expresso martini with Gin, cold brew and an egg white for the milk foam. I quite liked it and not just because of the terrible pun.
First time I ever learned how to make Bananas Foster, my cousin did butter in the saucepan, added the bananas, put a packed cup of brown sugar in the middle like a weird flower, and poured the rum over the sugar til it 'melted', then set the pan on fire. It was the coolest thing I'd seen in my 10 years of life.
drink: cirrhosis highball (one bottle jack daniel's old no. 7 over ice in a small bucket, thimble of coca-cola for colour; garnish w/ straw and two camel crush menthols) food: usda select tomahawk steak, well-done+, serve with 1 lb fries and 14 oz bottle of heinz ketchup bone apatite!
Just for a reference from someone who lives there, we pronounce Veiux Carre' like Voe Kare. Otherwise the Foster and the drinks look great. Love the channel and keep up the great work.
Hey! Where's the deer head!!?? "It's lookin at me!" LOL Love what you all are doing on this show. It's very enjoyable! You wanna cook? COOK!! I'll watch it! Thank you HTD team!!
This is looking like the start of an ice cream type compilation of desserty alcohol things. This, the ango and ice cream, some of the best of the cocktail ice creams, that blender one that sent you to cloud nine, probably a bit late in the season now but for the start of summer next year would be a great one to post.
Hey I love your take on the coffee cocktail it started close to one of my favorites which is called a Revolver. 2oz of whiskey 1/2oz of coffee liquor, 3 dashes of orange bitters and an orange twist. If you ever get the chance to try it, I found that my favorite coffee liquor actually comes from a company here in Florida and it's called Siesta Key Coffee Rum and it comes in at 70 proof and it makes an excellent old fashioned with the orange bitters as well. Nice strong coffee flavor without the sweetness you find in some of the others.
I truly wonder between the bizarre cocktails, amounts of alcohol, and fire you are still alive. You must have a remarkable support team. I truly love your show and you have upped my cocktail game. A toast to your continued survival!
I would think for the fosters, toast the bananas for a moment until removal/browning, rum and sugar would go second to melt, then turn off heat for the butter to be melted w/o breaking the sauce, and finally coating the bananas.
Bakers 7 year is one of my favorite bourbons to mix with. Makes a great old fashioned. And it’s always exciting if you can find a bottle with a little more age on the neck. Mine is 8 years 1 month.
Didn't see it mentioned yet, so I wanted to share advice I once received from a certified executive pastry chef, Jamaican style rum is the best for bananas foster. Each Caribbean island has a subtle difference in rum, and Jamaican has notes of banana, thus lending itself better to the dish.
That was a lot classier than what I'd think of for a New Orleans coffee drink , which would be something like a rum soaked coffee slushie from a daiquiri shack layered with a nutmeg-y eggnog slush
I make something very similar to bananas foster for pancakes, just slice the bananas beforehand, put ice cream on top of pancakes and cover it with caramelized bananas. Also lemonhart 151 works extremely well for that recipe.
Even though I don't really drink and I started watching your stuff before I was 21 I honestly want to try these now that I am. Actually your content kinda just makes me want to have a mix bar if I ever get a house of my own in the future.
Aww man! Top notch as always, and it'd be interesting to see more cooking and more deserts, boosy or not... Hell, a ice cream special also has big potential!
When you took a sip of the spoon on the coffee liquer the sip sound and speed, i thought you snorted it of the spoon for a moment. I was like dang. Greg's taking barspoon bumps of Liqueur now.
Here's a thought: use a brown butter washed rum and the butter you used to make that rum in your banana's foster. I did, I think I made some mistakes, but it's still pretty good.
If we get more cooking episodes, I'd suggest something involving pairing. Like "oh what's a nice seafood dish and cocktail I could make that would pair nicely together?"
You should make a cable car, I do it with 1 1/2 oz Kraken black spiced rum, 3/4 oz orange liquor (I prefer a triple sec but curaçao would totally be acceptable), 1 oz lemon juice, 1/2 oz Demerara simple syrup. Shake. Rim the glass with a cinnamon sugar rim (4-8 parts sugar to 1 part cinnamon) and express a orange peel over the top
Love to see more cooking. Desserts are fun to play with, and things like tiramisu are interesting when you change out the alcohol. Might be some more fun matrixes to play with. Also what's the best Christmas cake soaker?
For the "French Press-Gang" I wonder what would happen if you added a few drops of the saline solution? I know it can round out some of the most bitter edges but maybe some deeper chocolate notes would come out? Very interesting!
Oh sure, I go away for surgery and you steal my whole "Cooking and Drinking" schtick! (Just kidding, it was a great video and it was good to see you cook! It was also good to see you get back to cocktail histories.)
I wonder if variations on syllabub would work. It’s an old British pudding (dessert) of double cream, dry white wine, sugar and citrus, usually lemon or orange. Whip the cream and sugar, then fold in the alcohol and citrus zest. Kind of curious if there’d be ways to make syllabubs with cocktail flavours or not. Only problem is it’s not the easiest to make in small quantities. The Scots also have cranachan which is perfect as is (whipped cream, whisky, honey toasted oats and fresh raspberries) and shouldn’t be mucked about with.
What do you think, should I do more cooking and food stuff on the channel?
The tools you need to make this recipe:
Induction Cooktop: amzn.to/45lHuI1
Induction Pots and Pans: amzn.to/3qKXuEg
Whisk: amzn.to/3YQzJHF
*We have a Podcast!*
Midnight Local UA-cam: @MidnightLocal
Midnight Local Audio: bit.ly/MidnightLocal
Check out the How to Drink bottle collection at Curiada - bit.ly/spiritsforyourvieuxcarre - to find bottles from this episode!
Twitch: bit.ly/2VsOi3d
H2D2: bit.ly/YTH2D2
twitter: bit.ly/H2DTwit
instagram: bit.ly/H2dIG
Blog: bit.ly/H2DBlog
Patreon: bit.ly/H2DPatreon
Gear: amzn.to/2LeQCbW
Vieux Carré: ua-cam.com/video/-KbXFLiIb3c/v-deo.htmlsi=tPn8b2riF-pNpRjb
Debunking the Sazerac: ua-cam.com/video/2Sgek_isG88/v-deo.htmlsi=xq7lQCCUpLllGwlG
Mardi Gras Bowl of Fire: Café Brûlot: ua-cam.com/video/clZkPRNWy3E/v-deo.htmlsi=i5q0Y-mxfCQUnvYS
YES! Reveal more succulent recipes 🙏🙏🙏🤤🤤🤤
I think you should keep it drinking-related, but maybe more non-alcoholic stuff?
Yes!!!
If it's got alcohol in it, it counts!
Foods and drink pairings would provide a few episodes worth of content. The beverages don't even have to be alcoholic, just alternatives to the sugary sodas we normally drink with our lunches.
Friendly advice for anyone looking to replicate the recipes: never, ever flambé under a kitchen fan. The flames will go up it, light the highly flammable oils that have accumulated over the years, and you will, at best, need to call the fire brigade. At worst, you will burn your house/building down. Other than that, you should be fine. Oh, one more thing. You light the fumes, not the actual liquid. Top tip, Greg, for not burning your hand.
Hahahaha, I was mentally following the trail of fire up as I read you description. :D
Get your hoods cleaned.
Also, remove it from the heat before lighting it
Uh, You're supposed to clean your fans regularly...
...do you not clean your hoods? You should probably do that.
I would watch Greg attempt to tap dance.
I read this as lap dance.
This should be pinned
@@theoneandonlymichaelmccormick😂😂
I dunno, the thought of him twerking makes me think that would be a nightmare that could not be un-seen.
@@theoneandonlymichaelmccormick face-palm. yup. same.
I like that the set has some older episodes drinks on the shelves! Sunset, Ambrosia, and Perk-a-Cola! Very cool
Also Sandkheg's Hide on the far right shelf.
I love seeing New Orleans history and culture on this channel. As someone from NOLA who also trained in the culinary arts there and worked in alot of these historical places, brings a bit of lost pride back for this city.
I'm still living and working here and this was a very pleasant surprise for me too; I'm watching it in my apartment on Rampart St. after giving a walking history tour of the Vieux Carré ❤
As a French speaking person I appreciate your attempt to pronounce things that are not super easy in English. You did your best and that’s what counts.
Giving up on the toast just to say good times in French was hilarious as well
And now you know why the french were so super supportive of americans during the revolution. We were trying our best and thats what counts. THANKS FRANCE.
Butterscotch and Caramel are made the same way, the only difference is the sugar, brown sugar makes butterscotch, white sugar makes caramel.
you generally don't use butter for caramel, either, since it's basically just melted sugar
@@halapenopepper that's not true at all. Melted sugar is just basic "caramel" which serves as a percursor for the proper caramel that is used in baking and confections, which has added salt, butter and often a little vanilla extract.
@@princepsangelusmors a caramel sauce has butter and cream, but caramel by itself is just burned sugar.
@@colbunkmustwhen you say caramel, you think the standard that comes in stuff. Not the "caramel" of burned sugar.
@@CodexQuinn The "burned sugar" _is_ the standard that comes in stuff... that's the one uniting element that makes something labeled as "caramel" caramel. "Caramelize" literally means to burn sugar. Caramelization is the chemical process of burning sugar. The three polymers produced from burning sugar are: caramelans, caramelens and caramelins. Spun sugar caramel has no butter, nor anything else added to it; the same is the case of brulees on various desserts. Context by itself can usually reveal whether the item in question is referring to just a burned sugar base or a confection made with it, but we use additional words to be able to distinguish the difference from a pure caramel if necessary like "sauce", "candy", "filling" "ribbon" etc..
This episode felt like such a classic. Always love you digging into history. And hey more cooking and pairing it with these classic drinks? That sounds fun
it was like a mashup of tasting history by max miller and greg's how to drink, 10/10
I'd love to see more recipes for food where alcohol takes a lead role in the taste. That would be awesome.
I’d love to see more cooking with alcohol on the show, especially with cocktails that go with them. I’m thinking of like fondue, proper German sausage, stews, beer bread, and I think it’d be nice to mention what the alcohol brings to the table besides flavor. A lot of people don’t know how its unique properties can do things like keep cheese liquid or tenderize meat
For irish coffee, my mind goes to the bar Molly's at the Market, in the French Market (in the quarter). They serve a frozen irish coffee that is delightful. Last time I was there, someone added a shot of peanut butter whiskey to it which also sounds great and is on my list to try next time I'm there.
As a NOLA native, I love this.. And yes, this is also a go-to date night favorite to impress the partner (or group). As an option, you can always make bananas foster with bourbon instead of rum. Different flavor profile, but I find it's a nice change, depending on what else you're serving up. Cheers!
That recipe was Fire 🔥.
Can you please please make more of those?
I was definitely expecting a flaming Dr. Pepper 😂
Same, maybe for October - Flaming Cursed Cocktails ?
…with a splash of Sprite. (Bonus points for knowing what I’m referencing.)
The Customer is Always Wrong - Sprite Edition, ;)
John Green has entered the chat
I caught a bar on fire with a flaming DR P. It spilled a bit and it does not go out easily.
From my understanding the scale for 'burnt/cooked sugar, butter/cream' confections goes "Butterscotch > Caramel > Toffee" from least cooked to most cooked. But I may be misremembering. Great video as always!
Do a La Louisian, it's like the lovechild of the Vieux Carre and the Sazerac, plus it's named like the bar in Inglorious Basterds. 😉
Forget the ice cream. The Bananas Foster is a great topping for bread pudding or Pain Perdu (which is a New Orleans version of French Toast that's made with stale French Bread instead of sliced white bread. Pain Perdu has some different ingredients too.)
Let the good times roll = Laissez les bons temps rouler
One of a million commenters, but I love the episode with a little bit of cooking! It relates to the cocktail served and the history of it all, I'd think as long as the vague focus is still "How to Drink" then it's a fantastic addition!!
Really love the amount you talked about food/drink/dining history!
Coulda done a whole rum cooking episode. Rum cake, rum balls, rum-raisin ice cream and of course the bananas foster!
That thumbnail is magical! The video quality in these videos are honestly some of the most well produced videos on UA-cam.
Watching you workshop drinks on the fly is one of the most fun things to watch on HTD
if you do more cooking you could cover rum cakes and make them with various rums
Watching Greg add stuff to a drink as he tastes it because he knows exactly what it needs to be great, is amazing.
I demand you do "Feuerzangenbowle" (fire tongs punch) at some point! :D
Feuerzangenbowle is prepared in a bowl, similar to a fondue set, which usually is suspended over a small burner (Rechaud). The bowl is filled with heated dry red wine spiced with cinnamon sticks, cloves, star anise and orange peel, similar to mulled wine. The Feuerzange was originally a pair of tongs, but nowadays it is common for a purpose-designed metal grate mounted on top of the bowl to hold the Zuckerhut (sugarloaf), a 250-gram (9 oz) lump of sugar. The sugar is soaked with rum and set alight, melting and caramelizing.
Would love to see more cooking! How to cook properly with alcohol, marinate with liquor to make a tough cut more tender, a what NOT to do when using booze in food?
This was great. If you do more food episodes please please please name the series How to Drink Food
Loving all the past video games drinks on the set in this video.
I’ve done this with fresh pineapple and it’s to die for. Generally served with pork chops. ❤
Amaretto instead of rum works great in bananas foster too
Amaretto doesn't really flame well enough for tableside presentation, which is a big part of the BF. I could definitely see mixing it in, though.
Definitely enjoy the cooking angle, would be happy to see more!
I love the combination of cooking and cocktails, I think that could be a great idea for future episodes! Dishes and cocktails that go with them, give us those dual features!
I would be very interested in an episode on trying out different bitters in classic cocktails. Maybe have a go at making your own?
Bitters roulette.
@@LotusHeartedI don't think the roulette format would work to well here, bitters can have wildly different flavour profiles sure but I want to see the enlightened Greg apply his infinite mixology wisdom into a true guide to bitters variations.
I LOVE the nola coffee liqueur. I use it in a Mr Bali Hai and its absolutely incredible
Speaking of coffee and herbal liquor working well together. I recently made a CapuGINo, which is an expresso martini with Gin, cold brew and an egg white for the milk foam. I quite liked it and not just because of the terrible pun.
Would love to see more cooking and drink pairing! This was a lot of fun
First time I ever learned how to make Bananas Foster, my cousin did butter in the saucepan, added the bananas, put a packed cup of brown sugar in the middle like a weird flower, and poured the rum over the sugar til it 'melted', then set the pan on fire.
It was the coolest thing I'd seen in my 10 years of life.
Doing foods with drinks that go with it seems like a great idea
drink: cirrhosis highball (one bottle jack daniel's old no. 7 over ice in a small bucket, thimble of coca-cola for colour; garnish w/ straw and two camel crush menthols)
food: usda select tomahawk steak, well-done+, serve with 1 lb fries and 14 oz bottle of heinz ketchup
bone apatite!
Just for a reference from someone who lives there, we pronounce Veiux Carre' like Voe Kare. Otherwise the Foster and the drinks look great. Love the channel and keep up the great work.
Definitely would love to see more cooking
I would love to know more about how to pair cocktails and food. It seems so much more complicated than pairing wines with food.
I know it might be my eyes or my screen but Greg being slightly drunk and out of focus is such a fun effect I’ve never seen before
I kinda wanna try that, but with mango slices so...mangos foster.
Hey! Where's the deer head!!?? "It's lookin at me!" LOL
Love what you all are doing on this show. It's very enjoyable! You wanna cook? COOK!! I'll watch it! Thank you HTD team!!
I've done a version of Bananas Foster but used maple syrup and whiskey instead of brown sugar and rum. Very tasty variation, highly recommended
This is looking like the start of an ice cream type compilation of desserty alcohol things. This, the ango and ice cream, some of the best of the cocktail ice creams, that blender one that sent you to cloud nine, probably a bit late in the season now but for the start of summer next year would be a great one to post.
More how to drink cooking! Loved your cooking with Chaos shorts. Maybe it's time for drinking with Chaos?
I was hoping for Cafe Brulot Diabolique. But I look forward to trying your invention. Great show. Absolutely do more shows like this!
Did that a WHILE back, most terrified I’ve ever been on set
I used to tend bar at Commander's Palace, and I was always SUPER happy that that was something the waiters had to make and not us, lol.
Great episode. I think a little cooking could be good for the channel. Perfect for adding to entertaining guest for the evening, dessert and drinks.
Hey I love your take on the coffee cocktail it started close to one of my favorites which is called a Revolver. 2oz of whiskey 1/2oz of coffee liquor, 3 dashes of orange bitters and an orange twist. If you ever get the chance to try it, I found that my favorite coffee liquor actually comes from a company here in Florida and it's called Siesta Key Coffee Rum and it comes in at 70 proof and it makes an excellent old fashioned with the orange bitters as well. Nice strong coffee flavor without the sweetness you find in some of the others.
I'm a New Orleans native, my grandmother would make me that for my birthday every year.
I truly wonder between the bizarre cocktails, amounts of alcohol, and fire you are still alive. You must have a remarkable support team. I truly love your show and you have upped my cocktail game. A toast to your continued survival!
My support team is generations of genetics
Great episode! Would love to see more like it
I would think for the fosters, toast the bananas for a moment until removal/browning, rum and sugar would go second to melt, then turn off heat for the butter to be melted w/o breaking the sauce, and finally coating the bananas.
Bakers 7 year is one of my favorite bourbons to mix with. Makes a great old fashioned. And it’s always exciting if you can find a bottle with a little more age on the neck. Mine is 8 years 1 month.
Best notes ever...'we like strange tang" and 'its got wood" because some parts of my humor will never mature
Didn't see it mentioned yet, so I wanted to share advice I once received from a certified executive pastry chef, Jamaican style rum is the best for bananas foster. Each Caribbean island has a subtle difference in rum, and Jamaican has notes of banana, thus lending itself better to the dish.
Love the Bananas Foster and drink tutorial! I think Bananas Foster with a crepe may be the best dessert mankind has devised so far.
That was a lot classier than what I'd think of for a New Orleans coffee drink , which would be something like a rum soaked coffee slushie from a daiquiri shack layered with a nutmeg-y eggnog slush
This was great, would love to see more cooking and cocktails
I make something very similar to bananas foster for pancakes, just slice the bananas beforehand, put ice cream on top of pancakes and cover it with caramelized bananas. Also lemonhart 151 works extremely well for that recipe.
Laissez les bons temps rouler!
Bananas Foster is my favourite desert of all time, very cool to see this show up on your channel
Even though I don't really drink and I started watching your stuff before I was 21 I honestly want to try these now that I am.
Actually your content kinda just makes me want to have a mix bar if I ever get a house of my own in the future.
Bananas foster flambeed with rye is also great!
I love watching Greg. Even when he's out of focus. ;)
Aww man! Top notch as always, and it'd be interesting to see more cooking and more deserts, boosy or not...
Hell, a ice cream special also has big potential!
This looks INCREDIBLE. I will have to make this.
7:40 that's exactly how I feel about the teaspoon of sugar asked for in a Ti-Punch 😂
This is fun. Don't mind episodes like this once in a while
Yes, cook more please. Good stuff.
When you took a sip of the spoon on the coffee liquer the sip sound and speed, i thought you snorted it of the spoon for a moment. I was like dang. Greg's taking barspoon bumps of Liqueur now.
Here's a thought: use a brown butter washed rum and the butter you used to make that rum in your banana's foster. I did, I think I made some mistakes, but it's still pretty good.
I like to make bananas foster to go with French Toast. It’s quite lovely.
That's not a dash. That's a BASH.👍
Food with drinks would be amazing to see, even if it's just simple snacks and desserts
Q: "What is Banana's Foster?" A: Hot, buttery rum-soaked happiness
That background music around 12:20- Life of Boris uses that all the time in his videos, took me off guard hearing it somewhere else! Nice though.
If we get more cooking episodes, I'd suggest something involving pairing. Like "oh what's a nice seafood dish and cocktail I could make that would pair nicely together?"
You should make a cable car, I do it with 1 1/2 oz Kraken black spiced rum, 3/4 oz orange liquor (I prefer a triple sec but curaçao would totally be acceptable), 1 oz lemon juice, 1/2 oz Demerara simple syrup. Shake. Rim the glass with a cinnamon sugar rim (4-8 parts sugar to 1 part cinnamon) and express a orange peel over the top
Greg started this video hammered as hell, you can tell by the hair.
Just exhausted and mirrorless actually
3:13 Editor Greg: "1/4 cup of fire"
Me: ah, same heavy hand as usual..
Love to see more cooking. Desserts are fun to play with, and things like tiramisu are interesting when you change out the alcohol. Might be some more fun matrixes to play with. Also what's the best Christmas cake soaker?
Keep cooking - booze and food goeth together!
When you said rye and I didn't see Canadian Club I was shocked until I remembered you're American. 😂
This episode made me realize that: sweetness = cocktails :: salt = cooking
For the "French Press-Gang" I wonder what would happen if you added a few drops of the saline solution? I know it can round out some of the most bitter edges but maybe some deeper chocolate notes would come out? Very interesting!
Music during the coffee liquer section is giving me FFVI vibes
I would love to see some more coming with alcohol! It's something I've always wanted to try, but never knew what to use.
Oh sure, I go away for surgery and you steal my whole "Cooking and Drinking" schtick! (Just kidding, it was a great video and it was good to see you cook! It was also good to see you get back to cocktail histories.)
Cooking on this channel would be so cool.
I think a food and drink pairings episode would be a fun treat
Please more cooking content, this was great 🙏🏼
would love to see you go in with more cooking this was great fun
I do bananas foster for dinner parties my friends love it when the alcohol flames up 😂
Would love to see some space themed drinks as starfield comes out soon!
I wonder if variations on syllabub would work. It’s an old British pudding (dessert) of double cream, dry white wine, sugar and citrus, usually lemon or orange. Whip the cream and sugar, then fold in the alcohol and citrus zest. Kind of curious if there’d be ways to make syllabubs with cocktail flavours or not. Only problem is it’s not the easiest to make in small quantities. The Scots also have cranachan which is perfect as is (whipped cream, whisky, honey toasted oats and fresh raspberries) and shouldn’t be mucked about with.
How to pair different drinks with different foods? Yeah I’m super interested!
definitely wanna see more cooking!