I don’t really know how to cook without drinking, but Hannah Hart takes it to a different kind of level. She hosts My Drunk Kitchen, a web video series in which she gets drunk and cooks. It’s pretty funny, as she’s much more successful with the getting drunk part than the cooking anything edible part.
I’m quite the fan of Mexican food, so here’s Hannah getting drunk and barely managing turkey tacos.
Check out this Time interview with Hannah. She says she doesn’t actually drink very much outside of these videos, which might explain why she’s able to get drunk during the time it takes to make a grilled-cheese sandwich.
In the spirit of things, here’s a list from a Kansas City blog on the five best uses for beer in cooking.
I definitely agree with the beer-in-chili assessment. I usually add a bottle of Sierra Nevada Pale Ale to my venison chili aka Fire Hole Chili. Sadly, I’ve not tried the other four recipes. It’s actually kind of embarrassing that I’ve never tried beer-can chicken before, since soon as the weather’s nice I do pretty much all of my cooking outside on the grill. It’s a priority.
Got more of a sweet tooth? Gotcha covered with this Guinness Stout Brownies recipe.
Happy drunk cooking!