Dranks on Dranks

So here are bunch of alcoholic drinks or random fruit drinks I've made. I like play around with the garnish and presentation. Not very good yet lolol.

I made this drink up by adding a bunch of shit I had together, I think there are too many flavours so you should probably take one out. Mind you, I did invent this while I was drinking lol! I don't have a name for this one lol.

- In a shaker put in:
- Ice
- 1 oz Sour Puss Raspberry
- 1 oz White Rum
- .5 oz Peach Syrup
- Splash with Pineapple Passion Mango Dole Juice
- Shake well and garnish with a yellow cherry

Also made this while drinking. I loved this one a lot cuz got me proper fucked lol. I used alcoholic whipped cream that you can only get in the states. At first it makes it look like someone took a shit all over my drink. If you let it melt and mix together, this drink tastes awesome :)

In a small glass
- Put in Ice
- Fill it partially with Bailey's Coffee
- Splash a bit of milk
- Top with CREAM(TM) Alcohol Infused Chocolate Whipped Cream
- Garnish with a chocolate disk (I made that and it looked horrible)

This one is a special drink a friend's ex-gf liked to drink. I respect the drink so I have to post it, tasted so fucking good.

In a glass
- Put in ice
- 2 oz Havana Club (you NEED Havana club, no other white rum. Also, apparently you can put in as much Havana as you want and it doesn't make it taste bad lolol)
- Splash some cranberry, orange juice and and top with grape Crush
- Garnish with a lemon wheel
- Fucking delicious

Here is a simple non-alcoholic fruit smoothie thing I made. I played around with the garnish. It's called the "Golden Wonder"

- In a blender
- 2 Passion Fruits
- 2 Mango Nectarines (or Peaches or Yellow Plums)
- 1 Banana

I took more time making the garnish than I did the drink lololol. The one on the left is just banana with a spoon of passion fruit in the middle. The middle one is just a banana star. The one of the right are two banana bowls with passionfruit inside (pretty delicious).

Lastly, I was gonna make a layered fruit drink, kiwi at the bottom, then pineapple and grape on top. The thing I didn't realize is that kiwi tastes like absolute shit when you juice/blend it. The acids in it fucks with the taste hard. Don't ever do it. Cuz of that I just gave up and drank the grape and pineapple on its own. Still good :D

That's it for this post. I really hope I post the rest of my shit before I get lazy again lololol.

Two Colour Jello Shots

I have a lot of shit I've made in the last year that I have been too lazy to post about. I should use my new found urge to blog and blog as much as I can before I get lazy again lol.
Aside from cooking I also love making drinks/bartending. My love for this started when Quarters (now 1280) at McMaster offered a one day bar tending course that I took part in lolol. Shit was pretty fun and I've been trying to be a master bartender ever since; along with trying to be a master chef and prince of tennis :P

Two Colour Jello Shots
I made these for Rong Time's last birthday (don't think she remembers though but that's all good lol!). I think a lot of people liked them, but I was told there was one hater. I wish I knew it was good but by the time I gave them to her party, I was super drunk and could not taste/judge the quality that well lol!

I'm particularly proud of this because I think I invented this version of the jello shot. I think the other kinds of two flavour jello shots are all horizontal splits :D

You can use any flavour but the ones I made were Passion Fruit/Black Currant

Recipe

*You can make these alcoholic (like I did) or virgin

**This recipe is for one half of the jello shot meaning you have to do this twice

***If you want to make alternating colours like in the picture above, then you need to divide this recipe by half and divide out the juice, and then repeat the same thing for the second half. A little complicated, just takes a bit of math and planning lolol.

****READ ALL OF THIS BEFORE YOU TRY lololol

- 1/4 cups cold water (or your alcohol of choice)
- 1 packets of unflavored gelatin (I used 1 pouch of Knox brand gelatin which is about 1 tbsp)

- 1/2 cups boiling water
- 1 1/4 cups juice (don't use fresh juice or frozen pineapple or kiwi because it would set)
- 1/2 cups sugar (optional)

- Food colouring

Equiqment

- Ice Cube Trays and/or egg cartons or anything similar (I'll explain later)

Instructions

- Start boiling your water and put the cold water into a large bowl and put gelatine in and let it soften for about 5 min

- Add 1/2 cup boiling water (and optional sugar in) to the gelatine and stir until it dissolves

- Let it cool down and add your juice and you are ready to start assembling these bad boys

Important Notes:

- When it comes to choosing what juice you want, the key is to choosing juice that is REALLY sweet. The reason is that if you use something like juice from a juice box, it will be extremely watered down when you add 1/2 cup boiling water and 1/4 cup cold water (or alcohol). In order to balance that out you need to add the sugar or have really sweet juice. I prefer making the really sweet juice rather than adding sugar.

- What I did for this recipe is use fruit juice syrup mixed with some water, and I made sure that it was about double the sweetness. I used Monin Passion Fruit syrup and Ribena Blackcurrant syrup

- I can also imagine you could use those frozen concentrates and just add a little bit of water. As long as the juice you are adding is super sweet and concentrated then it's all good

- I added food colouring as a presentation thing. I found that regular juice is not dark enough. Especially after you add the boiling water and alcohol so I added some food colouring so that it was completely opaque.

Assembly

This is where the whole deal gets time consuming.

- Pour the jello so it fills halfway up the shot glass or fill it to the point where it covers the bottom of the shot glass and makes it way to the top when you angle the shot glass. Might be a little more than half can't remember. (I used plastic ones I found at the dollar store)

- In order to get the jello to set diagonally in the shot glass you need to place the shot glasses on an angle in the ice cube trays. This part is a long a delicate process. Just look at the picture:

- Not sure how to explain this next part but basically if you don't rotate the shot glasses while they are on an angle before they set, you will get an imperfect line. The picture is below, but basically the jello mix clings on to the dry shot glass in a weird way so by rotating the shot glass when it is angle, you wet the sides of it and the water sets in a straight line. The picture shows what I'm talking about. Sorry if that is a bit unclear.

 - Let the jello set in the fridge for a couple of hours then make the second batch and pour it into the shot glasses and put them back in the fridge (no need to put on an angle this time) and let the second half can set and dats it. Game ova.

I'll post up some pics of actual drinks I've made tomorrow or something lawl. This post got too long again.

Dobos Torte

It's been fricken month's since I posted on this thing which sucks but oh well. I figured since all my friends are busy, I got some time now to post something new lol! so bored and ronery :P

So my Boobie recently had his sweet sixteen, so I decided we had to do something special and make a cake. And if anyone knows anything about shit, they know that a cake is a minimum two man job so I enlisted my second right hand Stefy to help me lololol

Dobos Torte
From a cake book in chapters... I stole recipe lolol I wish I knew the name of it

Sucks I didn't get a picture of the cake on its plate without the wax paper and excess nuts at the bottom lol

The cake we made is called a Dobos Torte and is named after the Hungarian chef that created it. It's a multi-layer sponge cake with chocolate buttercream with a hazelnut and walnut crust. It is garnished with cake slices covered with caramel and dipped in chocolate on top. Or as my pal Fricke describes... slices of pizza on top lol! Basically, thank god this cake isn't a fucking meringue cake jesus christ lol! Also, this cake (like any cake Shtack and I make) is so bad for you lol! 1 slice might actually kill you.

Ingredients
For the Cake:
Typical shit like cake flour, salt, a million eggs, icing (confectioners') sugar, and vanilla
For the buttercream:
bittersweet chocolate, icing sugar, unsweetened cocoa powder, vanilla, and a million sticks of unsalted butter

Notes to ingredients
- Chocolate: A while ago I bought Callebaut Semi Sweet 51.8% chocolate for the other cakes I made. This time I used Lindt Semi Sweet 49% chocolate and I liked this one way better I think. I'm just nerding this up hard. I KNOW whoever would read this doesn't care about that at all...moving on
- Cake flour: So I hang out with a lot of lazy and/or cheap fucks and no one I know is as precise about cooking as I am. Point is, there is a huge difference between cake flour and all purpose flour. I cringe when I imagine a situation where someone doesn't have cake flour and they will substitute it with all-purpose cuz they are too lazy to go out and buy a new bag of cake flour. Basically, all flours have a certain % of protein content and that affects the gluten present in the flour. That gluten determines the elasticity of the product and controls how chewy it is, how much the batter/dough rises etc. Cake flour has the least amount of protein content and is much finer. Therefore they are perfect for cakes and cupcakes as it minimizes how much the batter rises when it cooks and makes the cakes "light" and "fluffy". All-purpose flour is good for bread or cookies because you need a chewy consistency and you need a dough that rises (with the help of water, yeast and kneading).
TL;DR...use the right fucking ingredients!

Cooking
Making the Sponge Cake:
- Always sift the flour when you put it in the bowl... Stefy
- We had to beat the yolks until pale and thick. Pretty generic so we had to guess what that should look like
- Then we had to mix the egg whites with some sugar until stiff peaks but I didn't get it to make stiff peaks after so long so I just gave up when it seemed thick enough lolol There's a lot of generic instructions that you have to power through. Stupid cook books.
- We only had 2 9-inch cake pans and had like 7 layers to make. Luckily these layers were so thin it took like 5 -8 min to bake.
- Protip: A lot of people just butter the pans before putting the batter in. You gotta butter AND flour the pans. The butter tends to stick and prevent cakes from rising properly so the flour helps with that. Just sift a small handful of flour on your cake pans after you butter/grease them
- Protip: Smack the cake pans on the table to get the air bubbles out. I did it but I was a scrub and didn't do it enough. You have to bang like 20 times and you can see like a hundred bubbles rise to the top. Your cake will be very flat and pro if you do this. We only did this with the last layer... the first 6 were so shitty lol!
Melting Chocolate
- As easy as it sounds you can still make mistakes. Haters out there might be so offended that I'm even writing about this lololol
- What I mean is there there are typically two methods people choose when they melt chocolate. Double boiler or microwave. Double boiler is when you steam some water and put a heatproof container like a metal bowl top of it and use the heat from the steam to melt the chocolate. This method is fine, except for the fact that you have a great chance of having steam get in contact with the chocolate and when that happens your chocolate will seize, meaning it will become hard and lumpy. Plus with a double boiler you need to constantly stir so it doesn't burn. The microwave is my method of choice because no water is involved. Just put your microwave at 50% power, melt it in 30 second intervals, take it out, stir and mix it up and keep doing it until it is melted. Make sure there is no water in your bowl or spoon or whatever :D
-Also, melting chocolate is easy when  you have even pieces. So if you have a block of chocolate then you gotta take the extra step and shave the chocolate so it is even
Making Caramel:
- Caramel is usually water and sugar but this time it had butter and lemon juice and that made it a slightly different experience lol. I hate making caramel so Stefy gave it a shot and he did it pro! He is now the caramel master.
- We had to cook it until it was "caramel" colour lawl. It took a while to cook the caramel at medium heat so we turned it up and it changed colour faster so make sure you don't over cook or it dries out really hard
- Protip: When you make caramel, it dries in your saucepan really fast and makes it hard to clean out. Just put water in it, bring it to a boil and pour out the water when the caramel dissolves. Just remember, caramel is just water and sugar :)

That's about it. Assembly is pretty easy. Maybe not but this post is long enough already. That reminds me, I need an icing spatula lolol. Sorry for the ridiculously long post. There was a lot of shit to talk about and as you can see... it was all gold :)