Disqus - Latest Comments for Jackson

Re: What’s Buzzing in the World of Beer?

Jackson — Tue, 10 Nov 2009 14:29:55 -0000

I love me some zeppelins!

Re: What’s Buzzing in the World of Beer?

Jackson — Tue, 10 Nov 2009 11:01:31 -0000

As an aside, is it really a “disaster” when a Nazi airship covered by swastikas blows up?

Yes, it is. Hugo Eckener, mgr of the Luftschiffbau Zeppelin, hated the Nazis and was nearly carted off to a concentration camp for it. The swastikas only appeared on the tailfins after the company was nationalized (against the company's wishes).

German zeppelins, with their passenger and mail services, were among the few worthwhile contributions Germany gave during the inter-war period, but, like everything good in German culture, the Nazis shat all over them.

Re: This Week in Bacon

Jackson — Mon, 03 Mar 2008 09:01:58 -0000

My buddy and I have a fantasy of going to Alabama one of these years to hunt feral pigs. Preferably with atlatls.

I just discovered Vermont Smoke and Cure: thick-sliced bacon cured in maple syrup. Makes a thick glaze in the pan when you cook it, which I then use to scramble my eggs. Holy frijoles it's good.

Re: Crispy on YouTube: Rum + McDonald’s Shamrock Shake = McJito

Jackson — Tue, 18 Mar 2008 13:27:22 -0000

Nice. In your next episode you should make a cosmotarian.

Re: Headline of the Century

Jackson — Wed, 26 Mar 2008 17:20:54 -0000

I think post-Katrina Louisiana may have become the new New Jersey: Only the strong survive.

Re: Chicago’s Foie Gras Ban is Dead!

Jackson — Wed, 14 May 2008 18:02:18 -0000

And the Boston Herald apologized! Walsh has been revealed to be the POS liar he is! The haters can suck it! Huzzah!

A great day indeed.

Re: Duckathlon Recap II: New at Reason.tv

Jackson — Thu, 12 Jun 2008 15:54:15 -0000

Is the reason you can't eat snakehead fish because they're classified as an invasive species and regulators are worried they'll slither out of their tanks and into the nearest body of water?

Re: How I’ll Be Spending My Weekend

Jackson — Thu, 28 Aug 2008 11:19:15 -0000

Bon appetit. Show those bivalves no mercy!

Re: Debbie Armstrong Scoffs at Your Weak Chilis

Jackson — Wed, 03 Sep 2008 10:11:25 -0000

If that's true, then I have to hand it to her. The hottest thing I ever ate was a phaal in a restaurant somewhere on the outskirts of London. Nearly dissolved my skull.

Nice thing about the UK is that phaal is actually on the menu. Here you have to ask for it.

Re: Crispy video: Pig in a box

Jackson — Mon, 06 Oct 2008 09:38:43 -0000

Wow. And wow again. It's hard to type with all the drool on my keyboard.

The Caja is a fantastic innovation. Essentially you're pit-roasting the pig like they do in Hawaii and elsewhere in the South Pacific but without the mess of having to dig an actual hole.

Re: My Sweet Gourd

Jackson — Sun, 19 Oct 2008 12:46:02 -0000

Yes, pumpkin pie is good, but have you ever had it with pumpkin ice cream?

Re: Food Blogger Slips on Banana Peel, Recounts

Jackson — Thu, 23 Oct 2008 11:50:21 -0000

Did you happen to see a cat chasing a brown mouse nearby?

Re: …..Beeee-be-beat-Beeee-be-beat….

Jackson — Wed, 26 Nov 2008 15:55:31 -0000

Now interestingly enough, I got into El Presidentes a few weeks ago around election time. My vintage Mr. Boston (48th printing, December 1969) lists not one but two El Presidente recipes; the second sounds closer to yours, with vermouth, rum, and a dash of bitters. However, numero uno caught my fancy: juice of one lime, 1 tsp pineapple juice, 1 tsp grenadine, and 1.5 oz of rum over cracked ice. Problem is that it makes a short cocktail, gone in two sips.

Currently I'm into rum swizzles. A pitcher of those take me where I'm going.

Re: Sweet Beans (Are Made of This)

Jackson — Sun, 21 Dec 2008 10:11:00 -0000

Jessica,

It's a joke. You know, Freud and such.

Re: From Bags to Riches

Jackson — Sun, 01 Feb 2009 18:01:42 -0000

Thanks Sabayon! Good to know. I don't think implementation is impossible -- I'd like to see it done at stores' initiative (apparently IKEA charged for bags before they removed them entirely). I'm just skeptical that even if they divvy up the money, whatever the state allows the stores to keep won't cover the whole cost -- bag, implementation, etc. -- and so folks who bring their own bags will still end up being punished.

Re: Vegetarianism Bad for Teens

Jackson — Tue, 07 Apr 2009 19:24:52 -0000

@Alan -- Actually, the worst thing about this post is the lack of linkage to any songs fromMeat Is Murder. What gives, Baylen? Are you a child of the 80s or not?

Re: Ask the Readers: What the Shell?

Jackson — Tue, 26 May 2009 11:52:45 -0000

Really? I've made stock out of the odd bits but never eaten them (intentionally). I know some folks like the heads. You eat the shells too?

And for the record, I ate half my meal de-veined, the other half not. I always de-vein when I serve to others but personally I doubt there's much inside there that can survive the shrimp, then the cooking, and then my gut.

Re: The road to café standards

Jackson — Tue, 09 Jun 2009 12:04:48 -0000

You vill eat for the Homeland.

Seriously -- the shitstorm is a'coming. Especially if/when Obamacare goes through. We'll all be doing jumping jacks at gunpoint.

Citizens: Pay your taxes! Eat your gruel! Live long -- but not too long!

Re: “If you can read, you can cook.”

Jackson — Thu, 23 Jul 2009 10:36:01 -0000

Jennifer, I'm sorry for your loss. A very sweet post.

Re: In praise of wedding cocktails

Jackson — Wed, 30 Sep 2009 09:48:37 -0000

A true story:

EXT. WEDDING RECEPTION - NOONTIME

It is a beautiful summer day, not a cloud in the sky. JACKSON, sweating in his suit, is the first to arrive at the bar.

JACKSON: I'll have a whiskey sour.

BARTENDER: I'm sorry sir. We only have champagne and Pims.

JACKSON: Oh. Well, then I'll have a beer.

BARTENDER: We're only offering champagne or Pims, sir.

JACKSON: Corona.

BARTENDER: Just champagne. And Pims. Sir.

JACKSON: (beat) There's no beer?

What meager professional bartending I've done has all been at special events, and my experience is that 98 percent of patrons want beer or white wine. The others want simple "and" cocktails: rum and coke, gin and tonic. I don't think I've ever made anything more complicated than a Manhattan in a paid capacity.

So yes, if you are hosting a wedding or other event, ALWAYS offer beer and wine because otherwise the bartenders are going to have to waste time explaining to morons like me that his choice for beverages is between sugar and bubbles or just sugar. I can see how a signature cocktail like you recommend would be a good way to make the event memorable and save money by cutting out the hard stuff but I think you need a baseline for the crowd, even if it's just some Corona and grigio.

Re: Rich and Meaty

Jackson — Fri, 02 Oct 2009 12:07:30 -0000

Darien, your comment provoked some research. I have a recipe for steak au poivre that creates the sauce from cognac, mustard, and cream but I've never tried it since I hate cognac (though I'm intrigued by the mix of mustard and cream). Yet upon discussion with some French friends, I've learned that yes, the traditional recipe calls for brandy and cream.

I suspect there's variation from bistro to bistro but I more strongly suspect this is just WS trying to move units by making bistro cooking easy and palatable. The sauce, as delicious as it is, strikes me as very beef bourguignon. I don't care. Together that pepper paste and the sauce are the bee's knees.

Re: Adventures in Providence

Jackson — Tue, 13 Oct 2009 17:32:25 -0000

The lowest we've ever spotted is "4," which we saw in a parking lot in south MA.

RISD also supposedly offers cooking classes. Again, we were expecting more of an abundance than was apparent.