Greg, You are so right about cracking eggs!! When I attended the CCA, They taught for us for the exact same reasons! Amazing work!! Great Videos! Take Care!
"Cracking the egg on a flat surface gives you a perfect crack all around the egg." This is great advice. I have a confectioner's education and this was even something they taught us back at school.
Greg’s rant on the subject reminded me of Audrey Hepburn’s character in the movie “Sabrina”. When she returns from culinary school, IIRC, she shows Humphrey Bogart how to properly crack an egg. I’ve been following her lead ever since I first saw that movie. It’s been a while since I’ve seen it though, so my memory may be a bit rusty. It’s all in the wrist...and a flat surface.
@Coding Crusader I find making a desert is very difficult, however dessert is much more attainable. Also confectioner is the proper term, not "dessert maker" because not everyone that makes desserts is a confectioner.
@@FlareDarkStormGem oh I dunno, we're doing a pretty good job creating deserts collectively lol. But agreed, desserts are much more manageable for one person to make
"In this funnel I'm gonna put a coffee filter. Not really high-tech, right?" Mate, this is basically how Chemists all around the world do their work. Can't get more high tech than that.
can confirm. gravity filtration is a pain in the ass but it's reliable. and when you don't have proper cotton rounds you use the break room coffee filters (with a TLC after!) like how you know those brown paper towels will get 80% of what a kimwipe can and 20% can be dealt with as you deal with it.
Hey Greg, I made an improvement on that Kelp Shake. . . thing. . . you did a few weeks back. It requires some, well, unorthodox ingredients and prep, though. First, you need to make a kelp/seaweed liqueur. Get some seaweed or nori and a standard (750ml) bottle of vodka. I just happened to have some nori on hand. I suggest using a lower shelf vodka for this, but not absolute bottom. I ended up using Phillips. Put two sheets of your seaweed in your bottle (or separate bottle if you're smart, which I was not) and let sit for about a day or until your vodka smells strongly of seaweed. Strain a few times until you're satisfied with your end product and re-bottle. It sould be a fairly gross shade of green. Now for the cocktail itself: The Seafloss Flip 1.5 oz Seaweed Liqueur 1 oz Midori 1/2 oz Simple Syrup 1 Egg Seltzer Combine all but seltzer in shaker with your ice, shake, strain into fresh shaker, dry shake, and pour into a rocks glass and top with seltzer. Garnish with some roughly grated seaweed (consistency of red pepper flakes). I've found that the melon flavor mixes well with the sweetly-salty flavour of the seaweed, propped up by the sweetness of the simple, and floated by that classic creamy mouthfeel of a flip.
Greg: hey guys, ya wanna watch a video of me showing you how to use an infuser? Everyone: no, not really Greg: how about a video of Big Lebowski cocktails? Everyone: SURE! Greg: (thinking) fools!
@How To Drink on the subject of drinks in anime type games will you do an episode of how to drink from the cocktails from Catherine the video game there cocktails the characters drink and cocktails named after the character in the game. In game there the Cuba libre that Vincent drinks and the red cocktail Catherine drink then there drinks you can find online based on the game and character in the game.
You're right about the egg, Greg. Alton Brown preaches the flat surface crack, and if Alton Brown is wrong about anything cooking-related, I don't want to be right.
He's been mistaken a few times, though I can't remember which instances at the moment. But to be fair, he's not entirely an original food researcher, but rather follows the best, most recent research for his recommendations, and when he's wrong, he admits it and lets people know. We could all learn from him.
My friends and I throw an annual Lebowski theme party at a sci fi convention. We have tested MANY non-dairy replacements for half and half over the last decade and by far our favorite is coconut coffee creamer. (especially the Trader Joe's stuff OMG SO GOOD) Mixes in the drink well and is very tasty. It's popular with our vegan guests and with all the aging midwesterners like myself who can't seem to digest dairy anymore.
For the record, Mama told me not to come IS on the soundtrack to Fear and Loathing in Las Vegas. there are definitely some drinks in there you can explore.
@@howtodrink well fear and loathing is a story of Hunter S. Thompson so it's in the continuum of real life.... Ya know, for the most part 😂. But I know what you mean forsure
The way you fuck up, fess up to it, and still edit and post the footage is really humanizing and EXTREMELY relatable. Exactly the kind of content I needed after a god-awful year.
So my husband faithfully watched your channel, and we picked up some root beer for the Naughty Dog a while ago. Tonight amid global pandemic we remembered that lonely bottle of root beer and gave it a go. Wow! That is amazing! Thanks so much for sharing this amazing drink with the world!
I work as a line cook at a breakfast restaurant and crack a lot of eggs every day. The best way to crack it is on a flat surface. Way easier and way faster
One-handed crack on a flat surface seems difficult but it's actually by far the easiest and fastest way to crack an egg I've ever tried and I'll never go back.
Fellow Cook here, when mass cracking eggs i hold one in my left hand and grab new eggs with my right, gentle tap on the left egg cracks it and then I dispose of shell and grab a new egg, can crack 2 cases in 10 mins if I have enough coffee
Egg cracking from a cooking perspective: Cracking on the flat counter gives a smother edge to the shell, so if you don't want your yolk breaking or being cut and only what the egg white, use the counter. If you use a sharp edge like a glass/frying pan, the chances of your yolk breaking/being cut are far greater. If you are going for scrambled eggs, you can use this way. Just FYI. So for egg white drinks, use the bloody counter.
Man, I went to Edinburgh for The Fringe in the summer 2019, there's a bar called simply "Lebowski", the menu is PACKED with White Russian variants which I liked. Among them in particular was "The Nihilist", which swapped out the vodka for Absinthe but kept the other ingredients the same, plus minus some ratio adjustments. I really enjoyed it, my friend and I were really surprised. Greg if you get the chance to go to Edinburgh, it's great fun and Lebowskis has some really cool drinks :D EDIT: Also, in the UK, Sambuca is fucking everywhere (as a student) and I have no idea why. Not many people drink it, I'll only drink it on a dare because it is SO sweet it's nuts.
There's actually a Lebowski's in Glasgow as well, though I never had the chance to visit it. I did have a couple friends that would specifically go there for the White Russians, so I guess it must've been pretty good.
A worthy substitution for folks who don't enjoy the anise/liquorice presence in the Dude's Delight drink, could be 1:1 either Goldschlager (to replace anise with cinnamon, a welcome spice/sweetner) or 1:2 Creme de Menthe (colourless or green, adds an interesting Grasshopper look/feel to the drink, and mint complements the cream/coffee taste rather well too!) Nice work on these!
These deep dive and variations episodes are my favorite! I really like seeing a bunch of variations and options for drinks I already love. Looking forward to more of these ^_^
He didn't like the one that was made with the wrong ingredients but he came tried again with Kahlua after everyone told him he goofed it he did like it
Everyone pointed out he screwed the drink up when he made it. this is less of coming back to it than it is he actually went to the right place this time
@@nosamnosam123 My understanding is, a mudslide is a literal milkshake. 2 scoops vanilla ice cream, 2 oz kahlua, 1 oz vodka, blend until brown, pour into a chilled glass mug, top with chocolate syrup and whipped cream, serve it to a 21 year old boomer chick, charge her date $17.95.
A great tool for making infusions, a Sous Vide cooker. I've been making infusions in mine for years. A couple of infused tequila variations I've made; a White Mexican, and a Mexican Leprechaun. The first is coffee infused tequila with half and half. The second is the coffee tequila with Bailey's. ;)
A favorite around these parts: the Latino Russian! 1 part coffee liquor (we use St. George's NOLA) 2 parts vodka (we use Russian Standard Platinum) 4 parts Rumchata or Rincata (any 'horchata-style' alcoholic cream liquor) Over ice, stir, enjoy. Soooo good. The sweetness and cinnamon work so well.
half of the caucasus are in modern day russia though, even if georgia is part of that region too. what he said isnt inherently wrong. The caucasus are basically everything from the southern tip of kalmykia to Adygea to armernia. There are dozens of countries and provinces in the region and countless distinct cultures..... Simply saying southern russia is a pretty reasonable thing to say if you value brevity.
Hearing your definition of Vodka made me wonder if I was crazy remembering Blavod Vodka and no I wasn't. I used to drink it in college. Fun stuff. Black vodka. A bit earthy but still essentially normal vodka. Just made cocktails look really cool and different.
About the sambuca being the weird school's kid drink,I can definitely confirm that it's 100% true. I will always remember in my 1st year of high school this blonde chick fainting at the entrance like she was shot or something; turns out the bottle of "water" she had with her was filled with sambuca and she drank from it quite a lot since it was half empty. 5 years later (I had already left but my sister was still attending) and 2 kids did the exact same thing,without the fainting but a shit ton of vomiting...so yeah,sambuca and students don't go well together in my book.
From day 1 of working in kitchen when I was a kid, that's how I've been taught to crack eggs, and it's so easy, HOWEVER, if you get the right amount of force on the edge of something while pulling the egg apart (imagine opening a kinder surprise toy by squeezing it with the hinge facing upwards) Ramsey nails it every time Perfect, no shell AND NO MESS
Got my pin and the straws. Keep doing what you are doing, and don't stress about shipping. It was the holidays, shipping always sucks. Thanks again! And "The Soul of the Dude" sounds like a cool drink to make.
To be frank, stuff like this is why we love you Greg (aside of your vibe and, like heaps of other things) You done the goofed and you own up to it and made a great video to correct it Oh, a small little personal thing, you got me into mixology, I'm about to get my first stuff in like half a month
As someone who is not yet old enough to drink, but is immensely excited to get into this world of exploration and mixing when the time comes, your channel only adds fuel to the fire. I’m 19 now, so it’s not too far off, but I’m excited to start being able to try new things. I might even look into doing some mixology as a hobby, just because I find it fascinating. I think your show is so entertaining and so informative in such a fun way!
This is straight up the best drink for someone who doesn’t “like” the taste of alcohol like me imo, the brand Cutwater has some really good premixed canned White Russians
The best thing about the St George bottle is that it says "the dude abides" on the bottle in super small lettering. Look for it next time you see that bottle!
I don't care if it's right or wrong, but my way has always been equal parts: kaluha, Irish cream, vodka, milk. If you want it thicker, add an equal part ice cream Beyond that, don't care if you stir it, shake it or blend it, whichever you are in the mood to do.
Hey greg, I've got a great recipe for the Black Russian that I make at home and for my friends that tastes pretty decent: 1.5 parts Frangelico 2 parts of Vodka 1 part of Kahlua Then top off your glass with Espresso (that's been chilled to room temp) normally this is like 2 shots of espresso depending on your glass. (I use a 15 bar coffee maker with Filipino Coffee beans from the Benguet region - super bitter and pairs well with the hazelnut of the frangelico) You should try it, all my friends love it and I sure as hell enjoy it.
White Russian was one of the first coctails I learned to make at the bar. It also feels special to me because I couldn't buy coffee liqueur locally; I bought it in Gibraltar. I came up with my own variation at the time and it's the one I always make. I just swap the cream for whipped cream, served with a short straw. I think it's a cool variation because you get both coctails in one. It also looks like an Irish Coffee.
I just made the Naughty Dog. Went out and found some 12 Year Rare Blend Appleton Estate because I’m out of Rum and specifically wanted to try this. I’m not a huge White Russian fan, but I’ve always wanted to find a cocktail with the same creamy sweet profile. I think Greg helped me find it. Thoughts: -A good flavorful rootbeer is essential. Something with good spice and head. Otherwise you won’t be adding much but dilution and sweetness. -Don’t go overboard with the cream. It’s tempting. But you’ll just mute the other flavors. 3/4 oz. max. -If you don’t have nutmeg, 1-2 dashes of Angostura, Bogart’s/Boker’s, or Walnut Bitters is very nice on top.
I love your channel and what you do! I had learned another variation of the naughty dog and always just called it a root beer float. It was explained to me as basically a Colorado bulldog with a float of galliano. So I would do 2 oz of vodka with .75 oz of kahlua then fill the glass with half cream half coke and float galliano. Basically tastes exactly like a root beer float as well. Just wanted to share it with you :)
I was kind of upset by your last White Russian video because variations of the Russian are my favorite style of drinks to play with. so seeing you make the exact drink that is my favorite and love it makes me happy. although im sad to see its already a drink. I thought I made it up. Ive been calling it a rootbeer float. guess maybe ill start calling it a naughty dog now.
I've been making my wife a lot of whiskey sours (which I learned how to make from your channel) and I naturally discovered the same egg cracking style, definitely the best way to get a nice straight crack for separating whites and yolks.
Couple weekends ago a friend of mine mixed me one of these. But since he's lactose intolerant, he doesn't keep dairy around and use non-dairy coffee creamer. Was surprisingly good.
I know this is old, but I binge watch your show from time to time. Alton Brown agrees with you on egg cracking, as do I. Just for the record approximate liquid /gas pressure of N2O at room temp is about 900psi. (people who burn it in race cars know this, as it matters there). I know you're not going that far, given the volumes, but I'd shake the whipper with the cap/bottle perpendicular to your body. That way if if does unload, you're a bit safer from the flying parts. It's also an oxidizer, high in oxygen, so keep the discharge gas well away from lit smoking materials or flames. Thanks for all the great content!
I do need to try these, especially the Naughty Dog! 😋 Another drink that would go good in this list is one Bruce Campbell told us about at a Q&A (cant remember if he said he invented it but pretty sure that’s the case?) called the Rumdinger. Kahlua, dark rum, and ginger ale. I like to make it with a spiced rum too to get a little more sweetness .
My favorite russian is "The blind russian", 2 parts vodka, 1 part Kahlua and baileys instead of cream / milk (my preference over cream in white Russians.)
maybe somebody's already said this, but i didnt see it in the first hundred or so comments with command f, so here it is (again?): nocello is italian, therefore because the before (kind of the equivalent to how english is like /k/ sometimes and /s/ sometimes) is pronounced like the english sound, it should be kinda like the pronunciation of as opposed to if u didnt know in linguistics is for graphemes (basically normal letters or normal text), and // is for phonemes (which is sounds, usually in the ipa or international phonetic alphabet), that's what that means when u read the above message.
Oh man. Definitely a missed opportunity to go bathrobe+apron and make it a Costume. Excellent as always. Edit: Oh man I remember my grandfather and his Greek sister-in-laws doing shots of Sambuca and Metaxa during Thanksgiving.
Flat surface is the way to go: however, I wouldn't want to get raw egg on a wood cutting board. Even if you do clean it, it gets stuck in the woods' pores. These looked amazing. Great episode as always.
I love that you kicked off the video with "Mama Told Me (Not to Come)". My dad is in Three Dog Night and it is always fun to see their songs pop up in odd places! Keep cranking out the awesome content!
My favorite variation is doing equal parts Kahlua and raspberry vodka of choice, with half and half. Tastes like a chocolate covered raspberry gummy...it's amazing.
The Dude humbly requests that you check out these links, man:
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i'll abide... or imbibe, whichever works.
Greg I humbly request a long ass episode about mead
Greg, You are so right about cracking eggs!! When I attended the CCA, They taught for us for the exact same reasons! Amazing work!! Great Videos! Take Care!
Thrift store Jedi robes
You still have to do the green russian greg.
This video really ties the room together.
"Cracking the egg on a flat surface gives you a perfect crack all around the egg." This is great advice. I have a confectioner's education and this was even something they taught us back at school.
Greg’s rant on the subject reminded me of Audrey Hepburn’s character in the movie “Sabrina”. When she returns from culinary school, IIRC, she shows Humphrey Bogart how to properly crack an egg. I’ve been following her lead ever since I first saw that movie. It’s been a while since I’ve seen it though, so my memory may be a bit rusty. It’s all in the wrist...and a flat surface.
@Coding Crusader one can have a confectioner's education without being a dessert maker for a living
@Coding Crusader I find making a desert is very difficult, however dessert is much more attainable. Also confectioner is the proper term, not "dessert maker" because not everyone that makes desserts is a confectioner.
@@FlareDarkStormGem oh I dunno, we're doing a pretty good job creating deserts collectively lol. But agreed, desserts are much more manageable for one person to make
This is assuming its a good egg
the cheap shitty eggs i get at the grocery these days deform the entire side you tap on the counter these days...
The Dude imbibes.
You win 😂
Literally was coming down here to make this comment.
Damn beat me to it
Nice.
@@maxwellnormandy7521 I'll be honest, I was just hoping and praying that Greg didn't say it after the first two minutes of the video.
"In this funnel I'm gonna put a coffee filter. Not really high-tech, right?"
Mate, this is basically how Chemists all around the world do their work. Can't get more high tech than that.
Vacuum pump 🤙
can confirm. gravity filtration is a pain in the ass but it's reliable. and when you don't have proper cotton rounds you use the break room coffee filters (with a TLC after!) like how you know those brown paper towels will get 80% of what a kimwipe can and 20% can be dealt with as you deal with it.
@@rossmcdonagh1554 sadly i haven't got my house equipped with a vac line.... honestly they're still working on the N2 and Argon lines.
Yeah, but they get appropriately shaped filters, not a Melitta style filter into a funnel. Get a V60, Greg, and embrace the hipster pourover life!
Even if you're lactose intolerant, just use coconut cream/milk. It goes weirdly well in coffee, so it might work there
I feel “like a milkshake in a glass” implies people aren’t drinking milkshakes out of glasses 🤔
oh, you don't drink them out of a bowl like everyone else?
Metal tin for the win.
I drink all my milkshakes off the yard.
1. Coffee bowls are a thing.
2. Com-on man! You got to drink it like nature intended, directly from the snowman’s teat!
Oh, how you fail to recognize the nuance of the English language.
Hey Greg, I made an improvement on that Kelp Shake. . . thing. . . you did a few weeks back. It requires some, well, unorthodox ingredients and prep, though.
First, you need to make a kelp/seaweed liqueur. Get some seaweed or nori and a standard (750ml) bottle of vodka. I just happened to have some nori on hand. I suggest using a lower shelf vodka for this, but not absolute bottom. I ended up using Phillips. Put two sheets of your seaweed in your bottle (or separate bottle if you're smart, which I was not) and let sit for about a day or until your vodka smells strongly of seaweed. Strain a few times until you're satisfied with your end product and re-bottle. It sould be a fairly gross shade of green. Now for the cocktail itself:
The Seafloss Flip
1.5 oz Seaweed Liqueur
1 oz Midori
1/2 oz Simple Syrup
1 Egg
Seltzer
Combine all but seltzer in shaker with your ice, shake, strain into fresh shaker, dry shake, and pour into a rocks glass and top with seltzer. Garnish with some roughly grated seaweed (consistency of red pepper flakes).
I've found that the melon flavor mixes well with the sweetly-salty flavour of the seaweed, propped up by the sweetness of the simple, and floated by that classic creamy mouthfeel of a flip.
Greg: hey guys, ya wanna watch a video of me showing you how to use an infuser?
Everyone: no, not really
Greg: how about a video of Big Lebowski cocktails?
Everyone: SURE!
Greg: (thinking) fools!
I don't even drink I just found this channel looking for the Cosmo Canyon theme from FF7 and man its so cool
@How To Drink on the subject of drinks in anime type games will you do an episode of how to drink from the cocktails from Catherine the video game there cocktails the characters drink and cocktails named after the character in the game. In game there the Cuba libre that Vincent drinks and the red cocktail Catherine drink then there drinks you can find online based on the game and character in the game.
@Half Knight why do you say that?
"Best part about wearing a bathrobe is it's all towel. I can just dry my hands. Pretty much anywhere" YOU HAVE. AN APRON!
But it's not a _terry cloth_ apron, is it? 🤔
Hey man, he said dry his hands not wipe his hands.
You're right about the egg, Greg. Alton Brown preaches the flat surface crack, and if Alton Brown is wrong about anything cooking-related, I don't want to be right.
He's been mistaken a few times, though I can't remember which instances at the moment. But to be fair, he's not entirely an original food researcher, but rather follows the best, most recent research for his recommendations, and when he's wrong, he admits it and lets people know. We could all learn from him.
@@brianargo4595 Indeed so! Very well-said, and much appreciated.
is harder to break the yolk when cracking on flat surface - you have no edge to pierce it
Preach 👏🏽👏🏽👏🏽
As someone that cooks with eggs regularly, he is absolutely correct about cracking eggs on a flat surface!
Kolevah I know bunches of cooks that crack eggs on the edge of the grill and then they wonder why they break so many yolks.
You’re supposed to open it?
I was always told to crack an egg on a flat surface so you don’t introduce any bacteria into the shell while you’re cracking it.
I just smack it with the back of a butter knife real quick and its fine i never break or get shells
Food safety wise, you should wash eggs before hand so whatever, but cracking flat is still better.
"It's not just Everclear with water added...but who would know the difference."
Words to live by. Words to live by.
You put water in your everclear what kind of drinker are you i just use everclear as a stronger vodka
Its Tito's
Bruh my stomach is burning just reading your comments
Ironically, him, in his vodka game
I'm devastated that there's already a drink called the black russian
that's what I've been calling my white russians + nesquik for years
tan Russian
You're a visionary, Kevin.
brown russian
A white russian + chocolate sauce/powder is a mudslide
Nestle sucks though. Maybe not the product but the company is just trashy
My friends and I throw an annual Lebowski theme party at a sci fi convention. We have tested MANY non-dairy replacements for half and half over the last decade and by far our favorite is coconut coffee creamer. (especially the Trader Joe's stuff OMG SO GOOD) Mixes in the drink well and is very tasty. It's popular with our vegan guests and with all the aging midwesterners like myself who can't seem to digest dairy anymore.
For the record, Mama told me not to come IS on the soundtrack to Fear and Loathing in Las Vegas. there are definitely some drinks in there you can explore.
Correct. And it's on the soundtrack to Boogie Nights. And I insist that those 3 films exist in the same continuum.
@@howtodrink well fear and loathing is a story of Hunter S. Thompson so it's in the continuum of real life.... Ya know, for the most part 😂. But I know what you mean forsure
Singapor slings with mescal on the side
Jonny F The Dwarf approached our table cautiously, as I recall, and when he handed me the pink telephone I said nothing, merely listened.
Maybe you could do something with Skyrim? There are three "cocktails" on the game with some ingredients. Found in Riften Bee and Barb.
It's on the way
Awesome!
Skooma???
@how to drink you should include heroin in the skooma drink
CrazyJimmi9 the effects are more similar to shrooms AND heroin compared to crack
The way you fuck up, fess up to it, and still edit and post the footage is really humanizing and EXTREMELY relatable. Exactly the kind of content I needed after a god-awful year.
So my husband faithfully watched your channel, and we picked up some root beer for the Naughty Dog a while ago. Tonight amid global pandemic we remembered that lonely bottle of root beer and gave it a go. Wow! That is amazing! Thanks so much for sharing this amazing drink with the world!
Tune in next episode where Greg wears nothing but the bath robe.
Honestly extremely down
_Giggity_
Tune in next episode where Joey Ravenswood wears nothing but the bath robe.
Fixed it for you.
Also, I'll be in my bunk.
The OnlyFans/Patron nsfw reward version
A Naughty dog special
I work as a line cook at a breakfast restaurant and crack a lot of eggs every day. The best way to crack it is on a flat surface. Way easier and way faster
One-handed crack on a flat surface seems difficult but it's actually by far the easiest and fastest way to crack an egg I've ever tried and I'll never go back.
I crack two eggs at a time on a flat surface I'm a chef and been doing it for awhile the edge is something home cooks do
@@vilheim4753 I do all the cooking at my home and ditto, flat surface everytime.
Fellow Cook here, when mass cracking eggs i hold one in my left hand and grab new eggs with my right, gentle tap on the left egg cracks it and then I dispose of shell and grab a new egg, can crack 2 cases in 10 mins if I have enough coffee
Egg cracking from a cooking perspective:
Cracking on the flat counter gives a smother edge to the shell, so if you don't want your yolk breaking or being cut and only what the egg white, use the counter.
If you use a sharp edge like a glass/frying pan, the chances of your yolk breaking/being cut are far greater. If you are going for scrambled eggs, you can use this way.
Just FYI.
So for egg white drinks, use the bloody counter.
i feel like counter is always superior, if you want it scrambled just scramble it, cracking on an edge always makes hella shells
but blood is a contagion, why would you want it in your drink? what were you doing that the counter got bloody anyway?
CorvusCorone68 silence
CRZ_PL silence yourself Mr.bloodonmycounter
@@elderrusty541 well yeah where else do i butcher animals
As soon as I saw the Naughty Dog I ran to bevmo, came home, and made it for myself.....sooooo good. Cheers!
I did the same thing xD
But I live in Portugal and we don't have Root Beer. So I have to settle with Dr.Pepper.
I can't tell you how excited I got seeing something so majestic and so tasty as that!
Same. Had to make one yesterday. Got one rn. I think ima have a problem
@@PeasantForADay Like ive told every waitress at every restaurant, "No, root beer is not a substitute for dr pepper" nor is it vice versa.
22:52 I love you so much for making that Cure reference in the notes. You are a gentleman and a scholar.
It's good to know you can have a milkshake in a glass as I usually have mine out of an old boot.
Absolutely love this show!
The glass it turns out is a big upgrade over the boot. Who knew?!
@@howtodrink came to this channel forever ago for the drinks and loved the sarcasm and drunken episodes!
I thought that was just Baileys.
(Probably too obscure of a reference.)
@@DrFranklynAnderson what are you doin in my waters boy
Easy now fuzzy little man peach.
Man, I went to Edinburgh for The Fringe in the summer 2019, there's a bar called simply "Lebowski", the menu is PACKED with White Russian variants which I liked. Among them in particular was "The Nihilist", which swapped out the vodka for Absinthe but kept the other ingredients the same, plus minus some ratio adjustments.
I really enjoyed it, my friend and I were really surprised.
Greg if you get the chance to go to Edinburgh, it's great fun and Lebowskis has some really cool drinks :D
EDIT: Also, in the UK, Sambuca is fucking everywhere (as a student) and I have no idea why. Not many people drink it, I'll only drink it on a dare because it is SO sweet it's nuts.
I love sambucca. I'd take it over tequila any day
I would definitely try The Nihilist.
There's actually a Lebowski's in Glasgow as well, though I never had the chance to visit it. I did have a couple friends that would specifically go there for the White Russians, so I guess it must've been pretty good.
I live in Edinburgh. Been to Lebowski once or twice, it’s usually really busy but they also do decent burgers.
Sounds like the green russian from archer
Dude. Bathrobe it up every episode. Or maybe a smoking jacket that's plaid.
Also would the dude abides drink with the beer be even better with a coffee stout?
"Smoking Jacket=Classy", Bathrobe=NotSoMuch... :) I tried the Naughty Doggie this AM for breakfast, was not disappointed!
The bathrobe is cool, but a smokers jacket would be class AF. especially since its the 20s again. CLASS IT UP BRUH
What I've learned from this is "Embrace trashiness, it doesn't matter what others think of you, so don't be fancier than you are"
A worthy substitution for folks who don't enjoy the anise/liquorice presence in the Dude's Delight drink, could be 1:1 either Goldschlager (to replace anise with cinnamon, a welcome spice/sweetner) or 1:2 Creme de Menthe (colourless or green, adds an interesting Grasshopper look/feel to the drink, and mint complements the cream/coffee taste rather well too!)
Nice work on these!
I've missed several of the latest episodes...came back to Greg atonally singing an intro song in a costume. All is right in the universe 🙏
“Greg, how drunk are you?”
“.... yes”
Me: I might have answered that way a couple of times "back in the day"
GF: You mean yesterday?
Me: ... maybe.
These deep dive and variations episodes are my favorite! I really like seeing a bunch of variations and options for drinks I already love. Looking forward to more of these ^_^
My favorite variant is made with spiced rum and Kahlua 1 oz of each and half&half to the rim of the glass about 2-3 oz
I love the comments on this show when Greg is talking they make me laugh so hard
I was shocked to see you come back to this drink. If I remember your didn't like the white Russian at all
He didn't like the one that was made with the wrong ingredients but he came tried again with Kahlua after everyone told him he goofed it he did like it
Everyone pointed out he screwed the drink up when he made it. this is less of coming back to it than it is he actually went to the right place this time
I'm offended my favorite drink is not represented: The Blind Russian. Kahlua + Vodka + Bailey's
My favorite too, but I've heard it called a mudslide.
@@PlzStepOnMe A classic white russian uses heavy cream also. Doesn't a mudslide have chocolate?
@@nosamnosam123 My understanding is, a mudslide is a literal milkshake. 2 scoops vanilla ice cream, 2 oz kahlua, 1 oz vodka, blend until brown, pour into a chilled glass mug, top with chocolate syrup and whipped cream, serve it to a 21 year old boomer chick, charge her date $17.95.
I like that version too. But I've heard it called an Iron Butterfly.
Baileys is like milk so it would work ig
A great tool for making infusions, a Sous Vide cooker. I've been making infusions in mine for years. A couple of infused tequila variations I've made; a White Mexican, and a Mexican Leprechaun. The first is coffee infused tequila with half and half. The second is the coffee tequila with Bailey's. ;)
I made Greg's version of this cocktail but with vanilla coffee creamer, the ratios are perfect. Very milkshakey
"Like a milkshake in a glass"
Yeah true as opposed to on the floor or whatever
@@howtodrinkalso, your porn name is Rodney Marino. Or have you forgotten?
Such an innovator.
Hold out your hands. ROFL!
A favorite around these parts: the Latino Russian!
1 part coffee liquor (we use St. George's NOLA)
2 parts vodka (we use Russian Standard Platinum)
4 parts Rumchata or Rincata (any 'horchata-style' alcoholic cream liquor)
Over ice, stir, enjoy. Soooo good. The sweetness and cinnamon work so well.
Love rumchata! Gonna try this recipe.
Never heard of It sounds good
Rumchata is one of the most amazing concoctions known to man. I'll definitely try this.
Greg: The Caucasus mountains, in the southern part of Russia
Georgia: Am I a joke to you
You are to Mother Russia.
half of the caucasus are in modern day russia though, even if georgia is part of that region too. what he said isnt inherently wrong.
The caucasus are basically everything from the southern tip of kalmykia to Adygea to armernia. There are dozens of countries and provinces in the region and countless distinct cultures..... Simply saying southern russia is a pretty reasonable thing to say if you value brevity.
Georgia: Am I a joke to you
Putin: да
It's not like there were wars fought over it recently
I've been to Atlanta. Georgia
Hearing your definition of Vodka made me wonder if I was crazy remembering Blavod Vodka and no I wasn't. I used to drink it in college. Fun stuff. Black vodka. A bit earthy but still essentially normal vodka. Just made cocktails look really cool and different.
About the sambuca being the weird school's kid drink,I can definitely confirm that it's 100% true. I will always remember in my 1st year of high school this blonde chick fainting at the entrance like she was shot or something; turns out the bottle of "water" she had with her was filled with sambuca and she drank from it quite a lot since it was half empty. 5 years later (I had already left but my sister was still attending) and 2 kids did the exact same thing,without the fainting but a shit ton of vomiting...so yeah,sambuca and students don't go well together in my book.
"It's not just Everclear with water added, but who would know the difference." 🤣
In his vodka game it was shown that everclear with water is no longer clear
And that you can tell the difference
I promise you, I’ve put far more than 2 of those “nitrous canisters” through that device before back in my college days, you’ll be just fine hahaha
WUB WUB WUB WUB WUB WUB WUB
Cracking an egg on a rim can also cause the rim to go too deep into the egg and penetrate the yolk, ruining your separation of white and yolk.
8:14 "I was unable to acquire a bottle of Luxardo"
me: (looks suspiciously at shelf)
(I am aware he meant Luxardo Sambuca but it's visually amusing)
was looking to see if anyone else saw that XD
🤔
From day 1 of working in kitchen when I was a kid, that's how I've been taught to crack eggs, and it's so easy, HOWEVER, if you get the right amount of force on the edge of something while pulling the egg apart (imagine opening a kinder surprise toy by squeezing it with the hinge facing upwards) Ramsey nails it every time
Perfect, no shell AND NO MESS
Bathrobe brings the perfect "unprofessional bartender" vibe, keep it.
And it do look comfy as shit, I'm jealous
"Its like a milkshake in a glass" ahhh yes a milkshake I usually serve on a plate
I dunno, I'm partial to the thimble.
my milkshake bring all the boys to the yard.
Wait, you don't have your milkshakes on a baking sheet?
Straight out of the blender cup baby 😂 frosty cold stainless steel
I personally like to make my own tin foil bowl for my ice cream
Got my pin and the straws. Keep doing what you are doing, and don't stress about shipping. It was the holidays, shipping always sucks. Thanks again! And "The Soul of the Dude" sounds like a cool drink to make.
To be frank, stuff like this is why we love you Greg (aside of your vibe and, like heaps of other things)
You done the goofed and you own up to it and made a great video to correct it
Oh, a small little personal thing, you got me into mixology, I'm about to get my first stuff in like half a month
this is probably one of our favorite episodes! great video.
Comments: You can only imagine what happens next.
Me: He fixes the cable.
Don't be fatuous, Dread.
The story is ludicrous
That’s why they call me. I am expert.
As someone who is not yet old enough to drink, but is immensely excited to get into this world of exploration and mixing when the time comes, your channel only adds fuel to the fire. I’m 19 now, so it’s not too far off, but I’m excited to start being able to try new things. I might even look into doing some mixology as a hobby, just because I find it fascinating. I think your show is so entertaining and so informative in such a fun way!
This is straight up the best drink for someone who doesn’t “like” the taste of alcohol like me imo, the brand Cutwater has some really good premixed canned White Russians
Americans have it though lol
The best thing about the St George bottle is that it says "the dude abides" on the bottle in super small lettering. Look for it next time you see that bottle!
The dude would not Abide. As a dudeist, only kaluhah will work.
Though, he has been known to use non-dairy creamer. So I imbibe how you will
I don't care if it's right or wrong, but my way has always been equal parts: kaluha, Irish cream, vodka, milk.
If you want it thicker, add an equal part ice cream
Beyond that, don't care if you stir it, shake it or blend it, whichever you are in the mood to do.
I've always done:
2 parts Kaluha
2 parts Irish cream
1 part Vodka
If the vodka is awful, splash with chocolate milk to tie it all together
Hey greg, I've got a great recipe for the Black Russian that I make at home and for my friends that tastes pretty decent:
1.5 parts Frangelico
2 parts of Vodka
1 part of Kahlua
Then top off your glass with Espresso (that's been chilled to room temp) normally this is like 2 shots of espresso depending on your glass. (I use a 15 bar coffee maker with Filipino Coffee beans from the Benguet region - super bitter and pairs well with the hazelnut of the frangelico)
You should try it, all my friends love it and I sure as hell enjoy it.
His dudeness, duder, or el dudorino.. abides!
if you know, you're not into the whole brevity thing
He’s the dude, man. That’s what you call him.
Thank you so much for giving me more Kahlua drinks for my arsenal! I look forward to experimenting with these recipes.
I live by the dude. I am the dude. You are the dude. He’s a dude, She’s a dude, we’re all dudes, yeah!
Dean C Good Burger Reference
White Russian was one of the first coctails I learned to make at the bar. It also feels special to me because I couldn't buy coffee liqueur locally; I bought it in Gibraltar.
I came up with my own variation at the time and it's the one I always make.
I just swap the cream for whipped cream, served with a short straw.
I think it's a cool variation because you get both coctails in one. It also looks like an Irish Coffee.
I just made the Naughty Dog. Went out and found some 12 Year Rare Blend Appleton Estate because I’m out of Rum and specifically wanted to try this. I’m not a huge White Russian fan, but I’ve always wanted to find a cocktail with the same creamy sweet profile. I think Greg helped me find it.
Thoughts:
-A good flavorful rootbeer is essential. Something with good spice and head. Otherwise you won’t be adding much but dilution and sweetness.
-Don’t go overboard with the cream. It’s tempting. But you’ll just mute the other flavors. 3/4 oz. max.
-If you don’t have nutmeg, 1-2 dashes of Angostura, Bogart’s/Boker’s, or Walnut Bitters is very nice on top.
I love your channel and what you do! I had learned another variation of the naughty dog and always just called it a root beer float. It was explained to me as basically a Colorado bulldog with a float of galliano. So I would do 2 oz of vodka with .75 oz of kahlua then fill the glass with half cream half coke and float galliano. Basically tastes exactly like a root beer float as well. Just wanted to share it with you :)
I was kind of upset by your last White Russian video because variations of the Russian are my favorite style of drinks to play with. so seeing you make the exact drink that is my favorite and love it makes me happy. although im sad to see its already a drink. I thought I made it up. Ive been calling it a rootbeer float. guess maybe ill start calling it a naughty dog now.
I've been making my wife a lot of whiskey sours (which I learned how to make from your channel) and I naturally discovered the same egg cracking style, definitely the best way to get a nice straight crack for separating whites and yolks.
Careful man....!
THERE’S A BEVERAGE HERE MAN!!!
The beverage is not the issue here, dude!
Couple weekends ago a friend of mine mixed me one of these. But since he's lactose intolerant, he doesn't keep dairy around and use non-dairy coffee creamer. Was surprisingly good.
I know this is old, but I binge watch your show from time to time.
Alton Brown agrees with you on egg cracking, as do I.
Just for the record approximate liquid /gas pressure of N2O at room temp is about 900psi. (people who burn it in race cars know this, as it matters there). I know you're not going that far, given the volumes, but I'd shake the whipper with the cap/bottle perpendicular to your body. That way if if does unload, you're a bit safer from the flying parts. It's also an oxidizer, high in oxygen, so keep the discharge gas well away from lit smoking materials or flames.
Thanks for all the great content!
“You people” are wrong about cracking eggs. Alton Brown agrees.
And Gordon Ramsay!
And Jacques Pepin. That is, crack on a flat surface.
yup. always crack on a flat surface to avoid splinters of shell
If anyone says to crack an egg on a sharp corner, disregard them as humans that know anything about tasty things.
Those people are either eating egg shells or have never cracked an egg, they can't be trusted.
Scrumtralescent, with art of Greg sipping a float would be a great shirt
You need to get to New Orleans Greg. I'm a native and tour guide, I'd love to show you around. You can come check out some liquid history.
I’ve been once years ago, had a great time. Do need to get back though.
"You'll get invited to events to meet and mingle with your fellow flavor explorers..."
3 months later....
I do need to try these, especially the Naughty Dog! 😋
Another drink that would go good in this list is one Bruce Campbell told us about at a Q&A (cant remember if he said he invented it but pretty sure that’s the case?) called the Rumdinger. Kahlua, dark rum, and ginger ale. I like to make it with a spiced rum too to get a little more sweetness .
Lol what a legend, paying proper homage to a classic. Your the man Greg
Would the Dude Abides be improved by a more "coffee-adjacent" beer variety like an oatmeal stout or would that be overkill?
coors light
My favorite russian is "The blind russian", 2 parts vodka, 1 part Kahlua and baileys instead of cream / milk (my preference over cream in white Russians.)
I remember when I learned that the blind Russian was a cocktail. Served underage in what turned out to be a gay bar in NYC...good time.
My variation is Fat Blind Russian, blind plus either cream or 2%, depending on my mood.
@@warped_rider I'm sorry but this comment is so funny for the "what turn out to be a gay bar" lol. Like idk why but it made my day.
How did it take me so long to find you people? You are all awesome
maybe somebody's already said this, but i didnt see it in the first hundred or so comments with command f, so here it is (again?): nocello is italian, therefore because the before (kind of the equivalent to how english is like /k/ sometimes and /s/ sometimes) is pronounced like the english sound, it should be kinda like the pronunciation of as opposed to
if u didnt know in linguistics is for graphemes (basically normal letters or normal text), and // is for phonemes (which is sounds, usually in the ipa or international phonetic alphabet), that's what that means when u read the above message.
Does anyone else love it when he makes drinks he has never tried before and tries them on camera for the first time
Yes, totally enjoy that; puts him in the same place I am. Like "Hope it's good... Cheers!"
I like the subtle Eagles "Take it to the limit" reference. The dude hates the Eagles lol
kerrrrrrrekt
Cracked cube was a genius move.
Watching you spill 10% of literally everything you pour in slow motion triggers me so much. I honestly can't understand how I keep watching.
Measure, spill, and wince.
Oh man. Definitely a missed opportunity to go bathrobe+apron and make it a Costume. Excellent as always.
Edit: Oh man I remember my grandfather and his Greek sister-in-laws doing shots of Sambuca and Metaxa during Thanksgiving.
You're supposed to garnish a black Russian with a chirping smoke detector
I was just remembering an extremely easy martini recipe by Homer from the Simpsons.
The Beertini - Simply add 1 beer into a Martini Glass.🤣
Happy 100th Anniversary of Prohibition in the US, everyone! Drink up!
I can confirm that every chef I have ever known or seen on RUclips has cracked eggs on a FLAT surface. Doing it any other way IS wrong.
Flat surface is the way to go: however, I wouldn't want to get raw egg on a wood cutting board. Even if you do clean it, it gets stuck in the woods' pores. These looked amazing. Great episode as always.
who knew watching a guy mix drinks could be so entertaining. I love your show
I'm only just getting into the cocktail world, but I love beer, and that beer variation is begging for a Nice coffee/chocolate stout!
Before you comment. The answer is yes
Awaiting the day when you start providing your own custom HTD barware.❤️
That The Cure reference was elite and I wanna thank whoever put it in there 22:50
I just made the dude's delight and WOW is it good! It reminds me of tiramisu. Excellent job as always, Greg!!!
@@tspawn35 I used Ouzo which is basically the same thing as buca. How I remember that a year later idk!!!
Then Greg pulls out The Naughty Dog. This is my favorite episode of this show.
I. Ah-Love. Dawwwwwwwggggsssss!
@@howtodrink Preach! Dawgssssss!!
"Should I keep the bathrobe?" Greg after watching you I say go with a lab coat.
I love that you kicked off the video with "Mama Told Me (Not to Come)". My dad is in Three Dog Night and it is always fun to see their songs pop up in odd places! Keep cranking out the awesome content!
Just tried the rootbeer float, ive loved them since i was a little kid and this hit my adult and kid side just right! THANK YOU
My favorite variation is doing equal parts Kahlua and raspberry vodka of choice, with half and half. Tastes like a chocolate covered raspberry gummy...it's amazing.