TBASH 56 Matt Briggs [Orange Water Drops Shootout!]
10.30.15 | Share: Share on Twitter Share on Facebook
Ruh-Ro! It’s RoRo & JoJo & JOJO’S BRO-BRO (Matt Briggs)! We hope he likes the flavor orange, cuz we’re preparin him for his stint in the Peace Corps with an ORANGE WATER DROPS shoot-out! Plus: Fisticups! Teaching bevs! Cideries! Macchiatos! and MORE!
See comments section for show notes and photos…
7 Comments!
Follow Bro-Bro on his adventures on Instagram & Twitter @pairadicetossed
grab a Fisticup here!
Support Mr & Mrs JoJo in the Be The Match 5k in Long Beach November 14! Make a tax-deductible donation to a great organization that funds research, provides financial support for patients, and maintains a registry for crucial marrow and cord blood transplants that can actually SAVE THE LIFE of someone suffering from a blood cancer like leukemia and lymphoma: http://www.bethematchfoundation.org/goto/joshandcarol
Former barista here to clarify some espresso drink questions for you guys.
Traditionally, a macchiato (which means marked with foam) is exactly what Matt described: an espresso shot (or two) with a spoonful of foam on top of the espresso.
A latte (perfectly executed) should be about 2/3 espresso and steamed milk and 1/3 foam
a cappuccino is about half steamed milk and espresso and half foam (you steam the milk differently to achieve more foam for this drink. At least, this is how I was taught to make the drinks.
Starbucks claims their caramel macchiatos are latte macchiatos, which means it is mostly a latte “marked with foam.” I basically call BS on the whole caramel macchiato thing. It’s just a latte. People would come into my store and order caramel macchiatos and we would always have to clarify what they actually wanted (which was a caramel latte…)
As soon as I heard them talk about this, I came to the comments to break it down, but you hit the nail on the head. I worked at Starbucks, and it still bothered me. But to be fair, Starbucks does have a traditional macchiato on their menu but obviously the thing everyone thinks of is the caramel macchiato. Which actually, contrary to popular belief, does not have caramel syrup but vanilla. The shots go on top unlike their other lattes, and then caramel drizzle - hence why they get away with calling it a macchiato.
By far the smoothest intro y’all have ever done.
As a former Peace Corps volunteer, I’ll vouch that having a taste of America with you - like these drop things - will be just what you need some days.
You guys said that I have to go to Uganda too, but didn’t say where. Do I just visit anywhere in Uganda or should I be planning to go to a certain city? I don’t have to stay for 2 years also do I?
Have a great trip to Uganda!
I realized I never left my “What to Drink in Africa” comment, when Matt first asked about it a few episodes back.
- BRING GROUND COFFEE- seriously, I haven’t been able to find good coffee outside of the US or Europe. For my trip to Africa, I brought a ton of coffee and rationed it out for myself.
- Hibiscus tea is the BOMB- You can get dried hibiscus in most African, Asian, and Latin American countries. The best way to make it is to actually make it into more of a juice: buy a shit ton of dried hibiscus flowers, boil it in some water, take out the flowers and add a little sugar, then at the very end, add a bunch of fresh mint (also easy to find in markets- but wash it a ton) and let it simmer just a bit. Voila! Hibiscus “juice”.
- When I was in Senegal, there was a Juice Lady (had an actual name but everyone called her the juice lady) and she would take your order and show up the next day with huge water bottles filled with ginger, baobab, hibiscus, etc juices. They were so sugary but AWESOME. I pray that you have a local equivalent of the Juice Lady.
- You can usually find things like tang or black tea in most larger towns. Save your suitcase space for the hard stuff: coffee and special teas.
Have fun! You’ll love Africa.