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If you couldn’t follow the recipes well enough, watch this video. It’s just us making the food and should clear up any questions you have about the recipe.
There are brief moments where we may slip up and be less than professional but all you have to do is follow the video precisely to end up with some beautiful food and tasty drinks.
These guys really get me.
Mint Julep
- Put mint leaves in tall glass.
- 1/2 oz. simple syrup.
- Muddle softly. You want leaves to be intact or it’ll be ugly.
- 2 1/2 oz. bourbon.
- Now stir it.
- Fill with crushed ice.
- Garnish with mint sprig and powdered sugar.
- Serve with straw.
Sazerac
- In mixing tin, add 1/4 oz. simple syrup.
- 2 dashes Peychaud’s bitters.
- 2 oz. rye whiskey.
- Add ice and stir.
- Rinse chilled coup glass with absinthe and dump.
- Strain drink into glass.
- Express lemon peel over drink by twisting and add to drink as garnish.
We were fairly inebriated by this point and drank this one way too quick to take a photo.
FOLLOW THIS BLOG. I set this up to make some of you happy so follow it and reblog please. The attention fame would get me would make me so happy.
Jambalaya
- 1 tbsp Olive oil
- 3 large cloves of garlic minced
- 3 stalks of celery sliced
- 1 large onion diced
- 1 large green bell pepper diced
- 4 tbsp flat-leaf parsley minced
- 28 oz. Canned whole tomato
- 6 oz. Tomato paste
- 1 1/2 tsp. Cayenne pepper
- 2 Bay leaves
- 1 3/4 cup Chicken broth
- 6 oz. Sausage (we used kielbasa)
- 6 oz. Chicken thigh meat
- 6 oz. Deveined peeled shrimp
- 1 cup Long grain rice
- Salt & pepper
- Take oil, garlic, bell pepper, onion, and celery into a nonstick pot and saute until onion turns translucent. Season with salt.
- Add chicken, sausage, cayenne pepper, parsley, and allow chicken to brown.
- Add tomato products, chicken broth, and bay leaves. Bring it to a simmer.
- Add rice and mix it in good. Season with salt and pepper now.
- Let that simmer covered for a bit. Let’s say 20 minutes or so.
- When rice feels/tastes like it’s five minutes away from finishing add the shrimp in.
Now that you’re done cooking, you’re probably really drunk so this meal is going to be really great.
This was made last night for our latest episode. It tasted wonderful but I don’t remember too much else. Aside from the wide range of things that goes into it, it’s not a very difficult dish at all.
I don’t normally like gifs but this thing is endlessly amusing. It comes from a video (http://www.youtube.com/watch?v=fljKx9nvrL4) and makes me sad that I didn’t think of it first. This is just about what I want to do forever and I couldn’t even think of this.
This will mark our foray into basically making someone from scratch. Watch. She can sing decently and my camera placement is amazing.
OK’s Happy Hour
My friend and I have been doing a cooking/drinking show and are looking to build a fanbase and hopefully we can make bigger better episodes. I would like to invite IHCers to watch this episode and see what you think. What could we be doing better?
Happy Hour Marathon
I have always been blessed with cable television. When I was young, my after-school ritual would be to sit in front of the TV with milk and cookies that my mom prepared (some days they were mini-quiches or Pizza Bites from Costco) and watch the Food Network. I would then pretend I was eating the dishes the chefs were making on screen instead of food that comes out of cardboard boxes.
For some reason, I was especially drawn to Emeril Lagasse and sat through many episodes of him yelling at me to spice up my Cajun cuisine with more pepper. Watching these Happy Hour videos remind me of those days as the end result seems to be the same; I don’t actually learn how to cook anything, and feel like I’ve been verbally abused.
We have come to know a few moderately youtube successful people and they all say we should do something involving current event parodies with this show. I don’t know if it is possible but I think our show has a dignity that I don’t want to compromise by pandering to silly pop culture-obsessed people.
Hasselblad Xpan
Every couple of months I think about buying this camera and going somewhere and just shooting a bunch. Maybe I could make a living selling prints? I think maybe that’d be my backup plan. My $6000 backup plan.
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Posts
Mint Julep
- Put mint leaves in tall glass.
- 1/2 oz. simple syrup.
- Muddle softly. You want leaves to be intact or it’ll be ugly.
- 2 1/2 oz. bourbon.
- Now stir it.
- Fill with crushed ice.
- Garnish with mint sprig and powdered sugar.
- Serve with straw.
Sazerac
- In mixing tin, add 1/4 oz. simple syrup.
- 2 dashes Peychaud’s bitters.
- 2 oz. rye whiskey.
- Add ice and stir.
- Rinse chilled coup glass with absinthe and dump.
- Strain drink into glass.
- Express lemon peel over drink by twisting and add to drink as garnish.
We were fairly inebriated by this point and drank this one way too quick to take a photo.
FOLLOW THIS BLOG. I set this up to make some of you happy so follow it and reblog please. The attention fame would get me would make me so happy.
So I went to Guerilla Union headquarters today to finish up a video project I started yesterday. It was great seeing some familiar faces and meeting new ones. While working on the video I had to pee but I didn’t want to get up until I finished the first cut. After the first cut I sent it off for notes and I went to go pee. The bathroom is located in the common area and at that time no one was around. After receiving notes I went back to work and this time I had to poo, but I didn’t want to get up until I finished the final final touches to the video. I finished and I went to go poo but this time there was about 8 people in the common area… I didn’t want to ruin their lunch.
Anybody remember this? “Stars and Fireflies” released two years ago. It feels like a lot longer.
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