New Years Highlights

The Lowdown:

Homemade Naan

Being the first post of the new year, Kristy and I thought it would be fun to highlight our past year. I know, super original and all that jazz. Regardless of the lack of originality we're doing it anyway, because we're just like that (insert 90's hip-hop pose). It has been an interesting year in terms of culinary experiences, and although it may be a boring post, I am too lazy to make food after the holidays. In other words, deal with it (or don't you're an adult).

For starters, my new years lie (resolution) is, and has been for the last 6 years, to try new things. It's ambiguous, fail proof, and encourages you to be a bit more daring. Daring in the sense of trying a different entree at your favourite restaurant, not in the sense of jumping off a roof with a cape around your neck. 

To encourage this, a group of friends and I have started going to a new restaurant every Friday to try out different cuisines or different renditions on the classics. That has brought forward the flavours of Chinese, Malaysian, Japanese, American, Tapas, Polish, and German cuisines. Not to mention beer. A whole lot of beer. 

Pistachio Crusted Schnitzel w/ Beet Cherry Chutney

I tried my first octopus this year, which I loved a lot more than I thought I would. I smoked food for the first time. Made homemade bread for the first time. Tried a maple syrup donut beer. Tried bacon vodka. Experienced my first two day hangover (for the love of everything holy, that's the first sign of getting old... or stupid). Tried ox tail for the first time. To sum it up, this blog has inspired me to break my habits and really explore the world of food and beverage. Well, I was doing it on my own prior to this blog; however, seeing as I am writing this post I will simply say it is all because of the blog.

I'm not sure how we are supposed to be doing this post, as Kristy and I have resorted to talking via text messages, but from what I gathered we are putting up a list of our favourite posts throughout the year.

Bodacious Beet & Barley Burgers

The Playlist:

1. I'd say all in all, my favourite post of the year was the Bodacious Beet & Barley Burgers. They are mind-blowingly healthy, fairly easy to make (other than the dyed hands), and packed a wallop of flavour. Add goat cheese and sliced apple to that mix and you may consider going vegetarian (just kidding). What's better is that you don't feel bad about cooking them on a cast iron skillet (damn you BBQ haters on my strata council).
2. Although it's not a recipe, my second favourite post(s) has been all of the RPIs. It is an extremely fun and creative way to try new ingredients. It has also been a way to alter childhood classics into something a bit more acceptable (ps. dipping grilled cheese sandwiches into chocolate milk will never be acceptable).
3. My favourite drink (cocktail) post is of course, the Happy John (Orange Boston Sour). The story still makes me laugh to myself from time to time. That, of course, is secondary to the fact that I actually really enjoy the drink. It makes me feel so sophisticated, suave, and intelligent. So pretty much, everything I'm not.
4. This blog has helped to enforce that Kristy and I stay in somewhat regular contact with each other. As many of you know she moved across the world, so this helps tie us together. Sentimental, yes; but it is one of the main reasons that I wanted to continue this blog throughout the new year. 
5. Finally, I'd like to thank every individual person and guest that read, tried out our recipes, pinned (whatever that is), helped promote, commented, or featured our recipes on their site. You're all pretty darn awesome in my mind. Cheers to a new year full of bad jokes, mediocre food, and bickering.

The Happy John (Orange Boston Sour)

RPI: Egg - The Happy John

The Lowdown:

Every cocktail seems to have a story. Perhaps, it put the tale in cocktail. In that case, a storyless beverage would be a... well, let's just leave that up to your imagination. This cocktail is no different. Although it may not have the disputable history of the Old Fashioned, it always makes me laugh when I order it. Perhaps snicker, laugh seems to be a bit too out there.

This story begins when we were young enough to sneak spiced rum into the late night showing of the horror-movie-du-jour. Okay,I'm not going to lie I still think it's fun. Everyone would then get their favourite pop to mix. Simple enough. That is until you order Orange Crush. You then sit down, add the two flavours up in your head, and realize that you may have to endure the grossest drink ever. Wrong! It's actually amazing.

Fast forward two years. We are all sitting at our favourite BBQ joint, when I notice that they have Orange Crush and spiced whiskey. Eureka, an instant classic. Until I was smited by the bartender and my fellow friends that is. Apparently whiskey and orange soda is some form of faux-pas in the realm of beverages. Once again I endured.

Fast forward a couple of months. The setting: the same BBQ joint, rainy night, approximately 7*c, gentle northeasterly breeze, 8:30pm PST. Everyone is sitting at the table with their drink of choice, the Happy John. The components, as you may have guessed, are orange soda and spiced whiskey. But where is the irony you say? It lies in the fact that in my absence the drink was now named after the person whom originally ostracized me for ordering it all those months ago.

Oh the humanity! The humility! Now, locked away in my attic, I have been burning the midnight oil to recreate this untold masterpiece to get my own form of justice; the Happy John v.2.0 (which is essentially a modified Boston Sour). Remove the redneck, add a touch of class, and recreate a classic. And just like that, I get my silent revenge (not to mention a delicious cocktail in front of me and my RPI: Egg post completed).

The Playlist:

The Happy John
2 oz Spiced Whiskey
1/2 - 1 oz Simple syrup (depending how sweet oranges are)
1 Egg white
1/2 Naval orange, juiced

Orange Simple Syrup
3 cups Water
2 Oranges, peels only
5 Allspice berries
Sugar 

The Skinny:

1. In small pot: combined water, orange peels, and allspice berries. Cover and bring to a boil over high heat. Once boiling reduce the heat to low, uncover, and allow to simmer for 30 minutes.
2. Strain contents of the pot, keeping only the orange liquid. Using a measuring cup, make a 1:1 ratio of sugar to orange liquid. Put this mixture back into the pot and heat until sugar is fully disolved. Remove from heat and allow to cool.
3. In ice-free martini shaker: combined cocktail ingredients and shake vigerously. Strain into an ice filled glass. Garnish as desired.
4. Enjoy. 

Stay Rad -h
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