Gyoza by Debra Samuels [epub | 30,39 Mb] ISBN: 4805314907

  • Full Title: Gyoza: The Ultimate Dumpling Cookbook: 50 Recipes from Tokyo’s Gyoza King – Pot Stickers, Dumplings, Spring Rolls and More!
  • Autor: Debra Samuels
  • Print Length: 120 pages
  • Publisher: Tuttle Publishing
  • Publication Date: December 4, 2018
  • Language: English
  • ISBN-10: 4805314907
  • ISBN-13: 978-4805314906
  • Download File Format | Size: epub | 30,39 Mb
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Whether eaten in an exclusive restaurant or at a humble street stall, gyoza dumplings are the ultimate Asian comfort food.

Dumplings are surprisingly easy to make once you learn a few basic techniques. Step-by-step instructions, photos, and helpful tips show you how to wrap dumplings like the “Gyoza King,” Paradise Yamamoto, himself—even if it’s your first try.

This book contains 50 delicious dumpling recipes, including:

  • Shiitake and Pork Potstickers
  • Waygu Beef Dumplings
  • Bacon and Egg Carbonara Dumplings
  • Lamb Gyoza with Coriander
  • Many more traditional and playful recipes (including dessert dumplings)

With a wide array of shapes, fillings, and customizable options, these recipes are sure to please picky eaters and gyoza connoisseurs alike! Impress friends and family with these satisfying and easy-to-make morsels.


Editorial Reviews

About the Author

Paradise Yamamoto is the known as the “Gyoza King” and his exclusive Tokyo-based, members-only, reservations-only hideout known as Mamgyoen (Vine Garden) operates at an undisclosed location and serves a maximum of six diners each night at a single table. Big-name celebrities are among the fans of his irresistible dumpling creations. When he’s not preparing outrageously delicious Gyoza for his exclusive clientele, Paradise fulfills his role as Japan’s first official World Santa Claus Congress representative, visiting children’s hospitals and homes and appearing on TV and radio broadcasts during the holiday season. He is also a mambo artist and creator of “mambonsai” (a term he coined); a pop-culture riff on the traditional Japanese art of bonsai, where miniature plant scenes are supplemented with fanciful or kitschy figurines.



ight © 2011 by Erin McKenna

Photographs copyright © 2011 by Tara Donne

Thin Mints is a trademark and Chips Ahoy! Nilla Wafers, Mounds, It’s-It, and Sno Balls are all registered trademarks of their respective owners in the United States and/or other countries (note the products’ impressive legal markings!). In this book, the gluten-free detours taken from these time-tested creations are merely respectful adaptations developed by Erin McKenna for BabyCakes NYC and an eager community that for too long has gone without the delights offered by these stately superbrands.

All rights reserved. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.

CLARKSON POTTER is a trademark and POTTER with colophon is a registered trademark of Random House, Inc.

Library of Congress Cataloging-in-Publication Data

McKenna, Erin,

BabyCakes covers the classics : gluten-free vegan recipes from donuts to snickerdoodles / Erin McKenna.

p. cm.

Includes index.

1. Gluten-free diet—Recipes. 2. Vegan cooking.

I. BabyCakes (Bakery) II. Title.

RM237.86.M378 2010

641.5′638—dc22 2010025330

eISBN: 978-0-307-95262-2

Jacket design by Laura Palese

Jacket photographs by Tara Donne




You have each stood tall and beautiful by my side, with extraordinary care and without prejudice, and I am grateful for your support and patience and concern every day. You are the reason for all of this.



Guidelines, Ingredients, Tools: Let’s Review

This Book Is 100 Percent Gluten-Free—Here’s Why

I’m New/I’m a Pro: How Do I Know Where to Start?

You Have Some Questions, We Have Some Answers

The Rules of Substitutions



Gingerbread Pancakes

Wonder Buns

Honey Buns


Agave Maple Syrup

Caramelized Onion and Cheddar Cheese Crepe

Vegetable Tart



Thin Mints

Chips Ahoy!

Black-and-White Cookies

Gingerbread Cookies

Sugar Cookies



Lace Cookies

Oatmeal Cookies

Valentine’s Day Overboard Cookie Craziness

Nilla Wafers


Rice Krispie Blocks

Whoopie Pie



Sno Balls

Frozen Chocolate-Dipped Bananas

Banana Royale

Sweet-and-Spicy Popcorn Balls

Square-Pan Tomato Pizza

Cheese Straws




Irish Soda Bread

Chocolate Egg Cream

Bread Pudding



Italian Rainbow Cake

German Chocolate Cake

Ice Cream Cake

Six-Layer Chocolate Cake with Raspberry Preserves

Pineapple Upside-Down Cake


Plain Cake Donut

Sugar-Sweetened Chocolate Dipping Sauce

Agave-Sweetened Chocolate Glaze

Chocolate Cake Donut

Vanilla Sugar Glaze

Vanilla Icing

Agave-Sweetened Plain Donut

Dressing Up Your Donut

Blackberry Swirl Donut

Spiced Marble Donut


Where to Buy What I Buy: The Purveyors



I AM ALWAYS ANTSY. I LIKE TO KEEP BUSY, TINKER WITH NEW IDEAS, AND LOSE MYSELF IN THE CREATIVE JOYS OF KITCHEN WORK AS OFTEN AS POSSIBLE. I admit, however, that I was almost completely laid out after the publication of my first book, BabyCakes. After work, I’d collapse onto the couch halfway through the process of taking off my shoes and socks, exhausted and beaten. It is a sad irony that what may well be my proudest moment left me, a committed mover, completely paralyzed. I wasn’t myself.

But soon a familiar feeling began to take over. Buried beneath the covers in bed each morning, I started imagining new textures and flavor pairings. Within weeks I found myself roaming the aisles of my local grocery and specialty stores, scanning ingredient lists and scooping up new products aggressively. At night, while I slept, my brain was overrun with a nightmare-level excitement. Color combinations I saw on billboards and on clothing racks and in the sky above developed into fresh palettes and texture creations. I bought things my gluten allergies don’t permit me to eat just to break them apart, examine the insides, and in general make a massive mess everywhere I went.

In a matter of weeks I was completely overcome with restlessness. I had a similar feeling when it first occurred to me how to make the BabyCakes NYC chocolate-chip cookie work in 2005. And again when I finally stumbled onto what would become the inner workings of my cornbread recipe in 2006. It was suddenly perfectly clear: An entirely new recipe was near.

This time it was for something bold but simple, noble yet undeniably normal: a plain donut topped with chocolate.

So I baked a vegan, gluten-free donut and put a bunch
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ooking More Than One Large Hunk of Meat

Cook Today, Serve Tomorrow

A Challenge to Gas Grill Manufacturers

Freezing and Reheating Leftovers

Cooking Vegetables and Fruits

Competition Barbecue Cooking

4. Hardware

Charcoal vs Gas Grill Throwdown

What to Look for in a Grill

How to Get a 50 Percent Discount

About That So-Called Grill “Thermometer”

Buying a Gas Grill

What Are Propane and Natural Gas?

What About Electric Grills?

MYTH: The higher the BTU rating, the hotter the grill.

Buying a Charcoal Grill

Buying a Log-Burning Grill

Buying a Portable Grill

Buying a Smoker

What to Look for in a Smoker

Not All Stainless Steel Is Created Equal

Large-Capacity, Commercial, and Trailer-Mounted Rigs for Restaurants, Caterers, and Competitors

Think Carefully Before Buying Built-In Grills or Smokers

Extension Cords for Pellet Smokers, Electric Smokers, and Electric Grills

The Most Important Tool You Can Buy: A Thermometer

MYTH: You can tell the temperature of your grill by holding your hand over it.

MYTH: You can tell the doneness of meat by poking it and comparing the bounciness of the meat to the flesh between your thumb and forefinger.

MYTH: You can tell doneness by cutting into meat to check the color.

The Best Grill Grates

Grill Toppers

Keeping Food from Sticking

MYTH: Oil the grill grates to keep food from sticking.

Cleaning Your Grill Grates

The Fish Problem

Other Accessories You Really Need

Beware Rib Holders

User’s Guide

Calibrating Your Grill or Smoker with Dry Runs

Using Your Gas Grill

Where to Stick It

Rotisserie and Spit Grilling

Troubleshooting and Cleaning Your Gas Grill

How to Tell When the Gas Tank Is Low

MYTH: The best way to clean the grates on a gas grill is to cover them with foil, turn up the heat, and close the lid. This will carbonize the grease and make it easier to remove.

Be Careful of Extremes

Using Your Charcoal Grill

Check the Weather

MYTH: Lump charcoal burns hotter than briquets.

Setting Up a Charcoal Grill

MYTH: Caveman steaks are the best.


MYTH: The parabolic shape of the Weber Kettle acts like a heat reflector.

Don’t Worry If Your Wood Bursts into Flame

Temperature Gradients in a Weber Smokey Mountain

Add a Water Pan or Two

Cleaning the Exterior of Your Grill or Smoker

Cleaning the Interior of the Cooking Chamber

Fighting Mold

MYTH: A thick black seasoning is needed inside a smoker or grill.

Grilling with Wood

MYTH: The best tinder is dry leaves or newspaper.

Smoking with Wood Only

Burn Boxes

Roasting Whole Animals

Griddling and Pan Roasting with Steel, Wood, and Salt Blocks

Tips for Griddling Success

Griddle Surfaces

Cowboy and Chuck-Wagon Cooking

5. Brines, Rubs, and Sauces

About My Recipes

About My Ingredients

About My Methods

Mise en Place

Brines, Marinades, Rubs, Spice Blends, Pastes, and Injections

The Simple Blonder Wet Brine (6.3% Salinity)

Basic Brinerade

How Long to Brine?

Brines for Injection

Lubing Turkey Breasts

Rubs and Blends of Herbs and Spices

No Salt in Rubs

Dalmatian Rub

Big Bad Beef Rub

Mrs. O’Leary’s Cow Crust

Meathead’s Memphis Dust

Simon & Garfunkel Rub

Dolly’s Lamb Rub

Marietta’s Fish Rub

Cajun Seasoning

Citrus Salt and Pepper

Cowboy Java Rub

Smoked Garlic Powder or Onion Powder

Butcher Block Seasoning

Saucing Strategies

Barbecue Sauces

KC Classic

How Long Can You Keep a Barbecue Sauce?

Columbia Gold: A South Carolina Mustard Sauce

East Carolina Mop Sauce

Lexington Dip: The West Carolina Barbecue Sauce

Texas Mop Sauce

Alabama White Sauce

Sunlite Kentucky Black Sauce for Lamb and Mutton

Hawaiian Huli-Huli Teriyaki Sauce and Marinade

Tartar Sauce

Chocolate Chile Barbecue Sauce

Grand Marnier Glaze

Cascabel Mole, Inspired by Chef Rick Bayless

Burger Glop

Board Sauces

Chimichurri Sauce


Roasted Red Pepper and Garlic Coulis

Japanese Happy Mouth Yakitori Sauce

Greek Ladolemono for Seafood

Grilled Marinara Sauce

Bacon and Onion Jam

D.C. Mumbo Sauce

6. Pork

Perfect Pulled Pork

Butt Basics

Leftover Pulled Pork

Really Loaded Potato Canoes

Pork Ribs: The Holy Grail

The Different Cuts of Ribs

Last-Meal Ribs

60-Minute Ribs Dreamland Style

How to Skin and Trim Ribs

Happy Mouth Yakitori Ribs

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etown team, the Hiroshima Carps. After that, who knows? Maybe I’d play for the Yankees—or at least the Mets. I had a real chance to play professionally in Japan until I injured my shoulder and understood that I could never make it. Then my career path was clear, because I had only one other passion: sushi.

My family didn’t have much money. My father was a drinker, and my home life was difficult. But a couple of times a year, all of us—my father, mother, sister, and I—would get dressed up and go out for sushi. We’d sit at the counter and I would stare at the sushi chefs’ practiced hands as they sliced fish and swiftly formed each piece, mesmerized as if I were at a magic show. They looked very, very cool. When I missed out on my first dream, becoming one of these men, who wore clean white jackets and made families happy, came to be my new one.

So, at age eighteen, I began washing dishes at Ichiban Zushi, a restaurant in Hiroshima run by a man named Ikuo Oyama. He saw how hungry I was to learn, and I soon became his apprentice, living in a room above the restaurant and working long hours. My job began when I opened my eyes at 5 a.m. and ended when I closed them at 2 a.m.

Ichiban served sushi and made a range of food sold at a supermarket next door. Oyama-san would ultimately teach me to slice fish in the artful sushi style. But first, I had to learn to cook the supermarket food and the food that Oyama-san and his family ate for dinner—that is, many staples of Japanese home cooking.

Oyama-san’s wife taught me to cook simple food the old way, how to make kimpira (sweet-salty simmered root vegetables), nikujaga (soy sauce and sake–laced beef stew), and korokke (deep-fried potato croquettes). I also learned for the first time that tempura had its own umami-packed sauce. It was under her tutelage that I made my first dashi. Every morning, she and her daughter-in-law made the stock from scratch, steeping kombu in a pot of barely bubbling water before adding handfuls of the feathery katsuobushi flakes. She strained the liquid and used it in everything from miso soup to simmered fish to omelets. Though making the stock took only fifteen minutes, I didn’t yet understand why they put in the effort. After all, my mother’s stand-in of soy sauce mixed with water took mere seconds.

We cooked in a small room with a stainless steel counter and a few countertop burners—a far cry from the vast, gleaming kitchens of my restaurants today. I sat with the family and we all ate together. For the first time, I saw people savoring food. They talked about each dish, complimenting the flavor of a particular ingredient or noting that a dish was too salty or sweet. As they discussed the finer points of tempura and tonkatsu, I looked at my empty bowl and realized that I’d gulped down my food without really tasting it. From then on, I decided that learning to taste food was just as important as cooking. I began to understand why they made their own pickles—hers tasted better and cost less than those sold at the market. I got why she took the time to make the painstaking multilayered omelet called tamagoyaki —because its texture was like nothing else. And I finally realized why they made dashi —the stock that transforms something as simple as boiled spinach into the shockingly flavorful, umami-filled dish called ohitashi .

Soon I started making all the food sold in the supermarket, plus dinner for the family. This was a lot of work. In the little time I had between the chopping and simmering and frying, I tried to make the food as tasty as I could. My struggle was a glimpse into what home cooks—who in Japan at the time were mostly women—toiled to accomplish every day. This kind of cooking was not an art; it was a job. And it gave rise to dishes that are both delicious and easy to make.

This book is devoted to these simple and spectacular examples of Japanese home cooking. It’s a catalog of ideas from Japanese grandmothers, a highlight reel that includes my favorite dishes to eat at home. It’s also my attempt to hold on to some of the old ways, the ingredients and techniques that make the most delicious food. As time and technology march forward, home cooking in Japan has changed. Oyama-san’s wife has since passed away. Oyama-san recently turned ninety years old. Young people are gulping, just as I used to. Quality cooking has lost out to convenience and speed. No longer does every house have a crock of rice bran pickles fermenting. The most popular food to eat at Christmastime is a bucket of fried chicken from KFC.

Not all progress is bad, of course. Today when you turn on the faucet, out comes water; when you turn on the stove, out come flames. When I was born, on the other hand, my family got water from a well and lit a fire when we wanted to cook. In the same way, I’m happy that home cooks in modern Japan and America can buy katsuobushi preshaved at the
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ti-buy offers the same across the board? Some products might show their weight in kilos, others in grams, so pause and decide if it really is a good deal. Some offers are genuinely worth taking up, so if you have space to store everything and you know it’s something you will eat, then go ahead, but don’t get carried away!

Top tips for savvy shopping

Tinned or frozen can be just as nutritious as fresh (the ingredients are packaged within hours of picking), a lot cheaper, and reduce wastage as they have a long shelf life and can sit pretty in your cupboard for when you need a meal in a hurry. They are great time-savers, too, as many ingredients, such as beans and lentils, are already cooked and ready to eat. Make sure you buy fruit in juice, not syrup (except for rhubarb, which needs the sweetener), to reduce your overall sugar intake, and try to buy foods such as tuna in spring water rather than salty brine.

Check the use-by date on the packaging (see here). Try to get products with the latest date, so they won’t go off before you have a chance to use them.

Get out of your comfort zone and take a chance on other products. How do you know you don’t like other brands or supermarket own-brands if you haven’t bought them before? Give them a try and see what you think – you could save yourself a significant sum even if you just swap a few items.

Swap your usual pack of filleted chicken breasts for a whole chicken, or buy a cheaper cut of meat and leave it to cook long and slow. You’ll be amazed at how much cheaper it is, not to mention how much further it will stretch, particularly a whole joint of meat or bird! Buying a larger piece of meat rather than two smaller ones can be significantly cheaper and provide you with leftovers for other dinners and lunches for the rest of the week.

Shop with the seasons – be sensible. Buying strawberries in December is always going to be expensive because they will have been imported, so try another seasonal fruit instead. You might find a new favourite!

Beat temptation – finally, if something is really crying out to you but it’s not on the list, stop and think before you succumb to temptation – ask yourself: do you really need it?

Eat well … together

Cooking for a family can feel like a chore when it’s down to just one person to prepare the meals, and at times can be enough to have you reaching for the shortcuts after a long day. So, lower the heat and get everyone involved, then dinner can be made, eaten and cleared away in a flash.

* * *

Getting the kids to help in the kitchen is fun and can be a great opportunity for family time and catching up (apparently the most effective way to talk to your teenagers is without eye contact, as they feel less judged and more comfortable, so keep your eyes on the chopping and let them get stuff off their chest!).

Of course, a helping hand gets the job done quicker, but it’s not only beneficial for you – encouraging children to be involved in preparing food from scratch from the very youngest age will kick-start an interest in and awareness of healthy eating and good nutrition, which will hopefully stay with them well into adult life.

Learning about where food comes from and the nutritional difference between home-cooked food and ready meals or take-aways helps develop a positive connection to a wide variety of foods, including fruit and vegetables, which will nudge everyone towards getting their 5-a-day. Teaching cooking skills and techniques is also an invaluable lesson for life, setting your children up to be independent in adulthood, have a healthy lifestyle and take care of themselves.

But it’s not just the cooking they can get involved in. Children are more likely to try new foods or eat what’s put in front of them if they have had some involvement in any part of the meal process – whether it’s planning the menu, shopping for the ingredients or preparing them. So, let’s get them started on helping with the weekly menu.

If it’s a really busy evening and everyone is in a rush, scale back your expectations but still give them something to do – they could chop up veg for a stir-fry, toss together a salad or some dressing, or lay the table.

‘Getting the kids to help in the kitchen is fun and can be a great opportunity for family time and catching up …’

Putting family into the family meal planner

If the sight of a blank planner for the week ahead fills you with fear, knowing you have to think of what to cook, why not get some input from the rest of the household? Ask everyone what their favourite dishes are and see if you can work these in. Perhaps each person could pick one day on which you eat their choice, so that everyone gets a turn to eat something they like, and they could help you to make it, too? (If they are resistant, try tempting them to help out by selling it as special one-on-one time.)

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with the steak and the sliced shallot. Top each pepper with a slice of provolone cheese. Place the dish back on the grill over indirect heat for 5 minutes. Pull the peppers from the grill and dig in.


It’s funny, the memories that slip into your mind sometimes when you don’t realize it. My meatloaf has always been very simple. For some reason, it was always my grandma’s favorite. If she went to a potluck she would ask me to prepare one for her to take. When she returned, she would be all smiles from the compliments received. The secret ingredient is the salsa. Why spend time dicing peppers, onions and tomatoes when the salsa has that covered for you?


1 lb (454 g) ground chuck

½ lb (227 g) ground pork

½ lb (227 g) ground veal

1 cup (240 g) Pace Thick and Chunky Salsa

1 tsp (6 g) kosher salt

¾ cup (90 g) Quaker quick oats

2 eggs

1 cup (240 g) ketchup

½ tsp chili powder

3 tbsp (35 g) diced bell pepper

Preheat the smoker to 250°F (120°C).

Combine the chuck, pork, veal, salsa, salt, oats and eggs in a large bowl. Form into a loaf and place the meatloaf in a baking dish. Place in the smoker and cook for 1½ hours, or until the internal temperature reaches 160°F (71°C) on a meat thermometer.

Combine the ketchup and chili powder in a small bowl. Brush the glaze on the entire meatloaf about 10 minutes before it is done. Finish the meatloaf by sprinkling the diced bell pepper over the top. I like to serve this with mashed taters and mac and cheese.


I have some recipes included in my book that are quite long and take some effort, and I have some that are very simple and fast to prepare. This would have to be one of the fastest, but it delivers a warm, home-cooked meal fit for a king or queen on a busy weeknight. Anything covered in gravy is a hit with my family. The Chop House Seasoning makes the burger taste like a fine steak. It can be purchased online and is a must-have to make this dish special. Just make sure you have plenty of bread to sop it all up.


2 lb (908 g) ground chuck

4 tbsp (40 g) Chop House Seasoning

1 large sweet onion, thinly sliced

1 (1-lb [454-g]) package sliced button mushrooms


2 cups (470 ml) beef stock

¼ tsp black pepper

½ tsp kosher salt

1 tsp (3 g) chopped garlic

2 tsp (16 g) cornstarch

1 tsp (5 ml) Worcestershire sauce

½ tsp chopped fresh thyme

½ tsp ground coriander

Preheat the grill to 275°F (135°C).

Divide the ground chuck into 4 to 6 portions and form into patties. Season the burgers with the Chop House Seasoning and let sit at room temperature for 10 minutes. Letting the meat come up to temperature allows it to cook more evenly. Grill them for 5 minutes per side, or until the center reaches 150°F (65°C) on a meat thermometer. Transfer the burgers from the heat to a large cast-iron skillet or pan. Cover the burgers with the sliced onion and mushrooms.

To make the gravy, whisk together the stock, pepper, salt, garlic, cornstarch, Worcestershire, thyme and coriander in a bowl. Pour the mixture over the burgers. Cover the pan and place it back on the grill for 20 to 25 minutes, or until the gravy thickens. If this is poor man’s food, then please take all of my money.


I processed deer and livestock for locals for more than ten years in my own meat room on my farm. Being a butcher is something that you must love and take pride in. It is a dying skill and is even more rare for women to do. I loved the stories told by the hunters as they dropped off their deer, and I loved the pride in the farmer’s voice as he spoke about his prize hog or steer. One of my services was making summer sausage and jerky. I was asked quite often for my recipe. I would just chuckle and say, “Well, if I told you, then you wouldn’t need me.” The cat is now out of the bag. The secret ingredient is the Morton Sugar Cure without the seasoning packet. This is my basic recipe, but it can be customized thousands of ways. For example, if you like it spicy, then add hot peppers and cheese. I recommend rough-chopping block cheese such as cheddar or Pepper Jack. You can also purchase high-temperature cheeses online that won’t melt into the meat as much.

MAKES: one 3-lb (1.3-kg) roll

3 lb (1362 g) ground beef

1 tbsp (6 g) Montreal Steak Seasoning

1 tbsp (10 g) Morton Sugar Cure without the seasoning packet added

1 summer sausage casing

In a large bowl, combine the beef, seasoning and sugar cure and mix together very well. Let the meat cure in the refrigerator for a couple of hours. Once the meat has set up, you can run it through a stuffer into a summer sausage casing. Wet the casings in warm water for 2 minutes. Feed the mixture into the stuffer and fill the casings until the meat is 1½ to 2 i
wdriver to blend it up. It’ll be very thick at this point.

2 Pour the contents of the blender into 2 serving cups.

3 Top with champagne and stir.



Before there was Firefly, there was the G(r)eek tragedy that was Twin Peaks. Twin Peaks is one of my all-time favorite TV shows. Before obsession took over, I caught bits and pieces of the first two seasons throughout the years and, like most folks, what ran through my mind was, what the hell is going on in this show? The sudden emotional outbursts, the Log Lady’s mad wisdom, the inexplicable terror that is BOB, these things both amused and intrigued.

When people think about Twin Peaks food, they probably think about black coffee, jelly donuts, and that heavenly cherry pie over at the RR Diner. Don’t worry, we’ll get to that pie (shown here), but first this mysterious fictional cocktail deserves some attention. The Black Yukon Sucker Punch appeared in the episode “The Orchid’s Curse.” While Judge Sternwood is deciding whether the incapacitated Leo Johnson should be tried for his multitude of crimes, he invites Agent Cooper and Sheriff Truman over to the bar and orders up three Black Yukon Sucker Punches. This recipe uses clues from the scene (the sound of a blender, the coffee maker) to make this unusual-looking beverage. I don’t know where these clues will lead us, but I have a feeling it will be a place both wonderful and strange.


Black Liquid

2 cups (475 ml) cold brew coffee, chilled

1 shot blackberry liqueur

1 shot Yukon Jack whiskey (or any other whiskey you have)

Blue Foam

1 cup egg whites (8 eggs, or 243 g) from pasteurized eggs

1/2 teaspoon cream of tartar or 1 teaspoon lemon juice, freshly squeezed

1 shot blue curaçao

1 Stir the coffee, blackberry liqueur, and whiskey together and pour into 3 Collins glasses. Set aside.

2 In a small mixing bowl, use an immersion blender to blend the egg whites and cream of tartar or lemon juice until stiff peaks form. Then add the blue curaçao to the foam and blend just until the color is fully incorporated.

3 Using a ladle, transfer the foam on top of the black liquid into the Collins glasses.

4 Drink up, but be careful—these will sneak up on you!



The Fallout series of games is set in a post-apocalyptic world after a nuclear war. Like all Bethesda games, Fallout is so immersive that it’s easy to lose yourself exploring. There’s so much freedom, you can do big important things, like save people, or you can just wander around scavenging for bottle caps and bug meat.

Since the setting is an atompunk wasteland, most of the food is processed, irradiated, and, frankly, not very appetizing. Luckily for us, the cooking system got a very nice revamp in the fourth installment, and there were slightly more appealing recipes for consumables introduced. One of these is the Dirty Wastelander, a cocktail consisting of mutfruit, Nuka Cola, and whiskey. The mutfruit has the appearance of a blackberry/blueberry hybrid, both of which pair excellently with whiskey and cola.


5 blackberries

8 blueberries

1 teaspoon Simple Syrup (shown here)

1 teaspoon lemon juice

Ice cubes

2 shots whiskey

11/4 cups (300 ml) cola

1 In a serving glass, muddle the blackberries, blueberries, simple syrup, and lemon juice using a muddler or a wooden spoon.

2 Add the ice cubes to the glass.

3 Pour the whiskey into the glass, top with the cola and give the drink a stir before serving.


To muddle the berries, gently press them against the bottom of the glass with your muddler or wooden spoon, while twisting your wrist for ten to fifteen seconds. Do this until most of the berries’ flesh is crushed and you have released some juice.



While modern game makers focus on creating games that are intuitive and painless, Dark Souls, well… it takes a different approach. This game is notorious for its punishing difficulty. The challenges and battles are brutal, and only the most tenacious of gamers can stomach them. But even if you can’t stomach Dark Souls, you can definitely stomach this tasty beverage based on the game’s primary consumable, the Estus Flask.

Estus is the primary healing item in the game, and is therefore the player’s best friend. The taste of Estus is not described but it looks pretty much like liquid sun/fire. When you look around the Internet for what Dark Souls fans think Estus might taste like, the answers vary from “like Sunny Delight” to “like molten lava” to–my personal favorite–“as grossly incandescent as the sun.” I can’t say what molten lava or, um, the sun, tastes like but, keeping these various responses in mind, I made an amalgamation of the citrus and fire responses that seemed to be


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