Simple Kitchen 2-26-17

Missy is just back from Sacremento and is raving. Coin Toss Brewing turns a year old and Tim Hohl and Dave Fleming are in studio to talk about the journey and some of the great beers being poured in Oregon City.

Tim and Dave talk a bit more about the big celebration happening in Oregon City. Kat of Bro Dogs comes by and she brought Dirty Burgers. What are Probiotics, and how do they help your gut?

 

Simple Kitchen 2-12-17

Love Stinks!

It’s our annual Valentine’s day show, and the show jumps off the rails pretty quickly. Ernie of Simply 8 talks Junkless snacks with Missy.

Missy talks about a few Valentine’s myths and legends. Horrible things have been done in the name of love. The history of the Whitman’s Sampler is pretty boring. Beaver Foods has a new mustard.

Simple Kitchen 2-5-17

James can’t tell a story. Missy is heading for Las Vegas. It is the annual TOAST Show. Ted Pappas of Big Bottom Distilling kicks things off. Sebastian of Stone Barn Brandy Works introduces Missy and James to the Stone Barn Whiskey Sour. Tom Burkleaux Gives the Negroni a twist.

Brandon of Boke Bowl gets everyone up to speed on Dumpling Week, and what to expect from Boke at TOAST. Ray Nagler of Thomas and Sons gets quite a fright from missy and James, and then whips up an amazing cocktail. Ted comes back and isn’t about to be undone and makes an amazing cocktail.

Stone Barn Whiskey Sour

2oz Oat or Rye Whiskey

1oz Apricot or Quince Liqueur

1oz Lemon Juice

1oz Cardamom Simple Syrup

3 dashes Orange Bitters

Shake Mightily in a cocktail mixer. Strain into a glass with a lemon twist.

Negroni Blanc

1.5 oz New Deal Dry Gin 33

.75 oz Cascadia Liqueur

.75 oz Cocchi Americano

1 dash BH Orange bitters

1 dash BH Aromatic bitters

Lemon Peel to garnish

Chill coup glass. Add all ingerdients to a mixing glass. fill 3/4 full with ice. Stir until well chilled. Strain into chilled coupe glass and garnish with Lemon peel.

A Pear’s Big Bottom

Chopped Anjou or Bartlett Pears

1oz Big Bottom Trail, Am. Blended Whiskey

1/2 oz Big Bottom Pear Brandy

1/4 oz. Agave Nectar

1/2 oz Lemon Juice

2-3 dashes of Angostura Bitters

Muddle chopped pears with Barlow Trail Whiskey. Place the rest of the ingredients in shaker and shake. Pour over Ice, top with soda and garnish with a slice of pear.

Toronto
2oz Rye Whiskey
.5oz Townshend’s PNW Fernet
.25oz maple syrup (grade A is fine–though if you have grade B absolutely use that)
Orange peel
Combine all ingredients in a mixing glass and stir for 10 seconds. Strain over a BFC (large ice cube). Express the oils from the orange peel and use it as a garnish.