Monday, December 31, 2018

As We Ate Our Way Through 2018...

Are you already sick of people saying, "Can you believe it's 2019? Psshhh...I sure can't."

Like every year just sneaks up on people. "Wait...what the? New Years? But it was just Halloween...then Thanksgiving...then Hanukkah...then Christmas! It can't be New Years...I'm not ready!"

Well get ready because 2018 is gone. 2019 sits in front of us like a plate of mystery meat with a side of 'what the heck are those'? It was like that late January of 2017 right? And 2016. And 1756. And 2 A.D. So on and so forth. Just get into it man. Because it can't be stopped.

Oh, and check a calendar now and then.

For Metal Mark and the Tucson Homeskillet it was another 12 months of solid food feats, furor and foibles. As always, we had fun, even though there were a few missteps here and there. And thanks to our continuing contribution to the Tucson Weekly, our reach into the Southern Arizona culinary eatscape continues to grow and grow.

With that said, lets look back on the Homeskillet year that was.

Here we go...


2018 started off kinda funky with this strange anomaly: Not only did new restaurant Abuela's close down a month or so after I visited it, but for some reason every picture I took, EVERY PICTURE, did not make it onto my camera. It was very, very odd.

After hanging out there, trying the food, which was quite tasty, chatting with the owners and, yes, taking a bunch of pics of the food, I went home to upload what I had snapped only to find Matilda, my trusty digital camera, empty.

Luckily I took a few shots on my phone and when I turned in my article I included some shots that I snapped for social media intent only, fixing them as best I could with my photo program. I was strangely relieved when my editor sent me an email a day or two after submitting it saying Abuela's is closing soon so they are running a different piece. Whew.

Still, I was sorry to see it shut down as it was a business our friend Jaime's family had put a lot of time and cash into. Now it just sits still unused at the corner of Alvernon and Broadway, in the former Old Pueblo Grill location.

What do you think it will become in 2019? Huh. We shall see...

Molecular Munchies

One thing I love giving serious, well, love to is food trucks, and a stand out, for me anyway, in 2018, was Molecular Munchies.These two dudes serve one of the best burgers I have ever had and operate an anti-griddle on board to serve up rolled ice cream realness. The BBQ bacon jam and sliced Sriracha "cheese" are some of the points leading toward the 'molecular' aspect of their title. That and their carbonated fruits which are a necessity during the Tucson summer beat down.

When we first met, our interview was conducted in some chain chicken bullcrap joint with kids running amok, mainly because it was the middle meet spot between us all. Plus the staff didn't care that we were just sitting there and not ordering or eating their greasy shlub grub. But when I finally came aboard the truck and sampled the goods I knew that getting the word out about these guys was important. To me anyway.

To see where they are setting up next, you can follow them HERE.

Everything My Mom Ate

My mom came to visit us in March for her 71st birthday and for a full week I took pics of everything she ate (at least while I was present). It was right after the Superbowl and her beloved Eagles (she lives in Delaware and has been a fan for decades) had just won so all she wore was Eagles gear.

We're talking breakfast at the Cup Cafe, salsa at Guadalajara, her favorite harvest salad at Old Chicago and BBQ everything, including that pizza, at BBQ Rush, where we stayed the night seeing as it is in a KOA campground site.

This was one of my favorite Homeskillet projects of '18, mainly because we got to show my mom around town a bit more because last time she visited Tucson was in the middle of summer and we usually took meals in her hotel room or our place. It gets hot in Delaware but not Tucson hot.

Merchants Garden

Restaurants, both old and new, to get featured in the Weekly is one thing I absolutely love to do but now and then you need to let the good people of the Old Pueblo know where their food comes from.

On a chance drive on a dusty stretch of Country Club, like way south side, I spotted a greenhouse parked in the old playground of a once special needs school. Doing a bit of sleuthing, I found out that a biz called Merchants Garden was now the resident.

Chaz Shelton, who informed me that he had no previous agriculture experience, and his team provide some of the top Tucson restaurants with some of the freshest and richest produce I have ever eaten. They grow a mustard green that has the effervescent quality of wasabi. I am crapping you negative. The secret? Tilapia.

They have tanks of tilapia and use the poop (biofiltered and heavily processed) to aquaponic the product. The result is something unique and absolutely delicious. You can't just roll up off the street and buy a head of lettuce, for now, but they are working on being a center for locally sourced food and culture. Chaz says he wants to utilize all of the space they own to make Merchants Garden a space for chef's to showcase, install a beer and wine garden, host artisanal merchandise and so forth.

Hopefully in 2019 we can see this actually happen with Merchants Garden. So let's all keep an eye on this amazing space in the middle of the dusty nothing.

Cleaning Up, Clearing Out

So a few years ago we noticed a slight leak in our hallway, especially during monsoon season. Our house was built in the '60s by the way and about 10 years ago our old property management team installed a central air unit on the roof that was, shall we say, a bit much for our cozy lil' pad. This thing is huge and through the years our roof began to buckle from its sheer weight. As time passed, that small trickle during a rainstorm grew to a multitude of steady streams and when the summer storms hit we had to call in a clean up unit to dry up the hall and dry out our carpeting.

This is when our current property management team invited us to move into another refurbished unit so we immediately began tossing out, donating and even selling stuff that we really didn't need anymore. This included our couch (which we hated anyway), clothes, electronics and even DVDs, including my copy of 'Breakin' 2: Electric Boogaloo'. Sad.

I own it on Amazon Prime anyway.

But my big task was to clear out our overstuffed pantry and fridge. So over the course of a weekend I plodded through our supply of oils, marinades, sauces, spices and whatnot and whittled it down to the bare essentials. What I found buried in the freezer was the biggest shock: old sausages, an entire trout, ice cream dating back to '09 and other bits I really don't want to mention here.

Turns out that the unit they wanted to move us into sucked so we just endured over an excruciating couple of weeks having dudes on our roof rip out the old and install the new. It was painful. But now we are locked tight and our once packed cabin is now a little more open seeing as there isn't much left. I'm kind of fine with it. She-Ra really wants a couch though. I'm sure our cat Lil' Poundcake wouldn't mind one either.

There is a jar of molasses that still remains on the top shelf in the pantry. Its about 15 years old and is cemented in. So when we move this house will be pretty empty. Except for that jar of molasses. It just wouldn't budge.

It is so strong.

So strong...

Austin and the 4th Avenue Deli

Sandwiches. Is there anything that they can't do?

Our very own Austin Counts knows him a thing or two about sandwiches as he is the owner and head meat n' bread man at the 4th Avenue Deli.

When we hung out it was but an hour or so after he had to let a constant problem employee go so he was running the show all by his lonesome. It was kind of busy here and there but Austin chatted up his story for all of Tucson, and hopefully...beyond!, know his story and he does have quite the past. It all lead up to him offering up some of the biggest and tastiest creations between sliced rolls and for that I, we and the Weekly / Homeskillet thank him.

Cheers man!

Miracle Berry Flavor Tablets

So we were hipped to these things by a mutual hippie-ish friend that claimed that these little nibs, once they dissolved on your tongue, would alter the flavor of food. Wait...what?

Miracle Berries, also known as synsepalum dulcificum, can change the taste of sour foods into sweet. MBerry is a product that harnesses the 'magic' of the miracle berries into handy tablets that you can purchase online. I'm sure there are places you can grab these but here in Tucson, that didn't happen.

After letting it dissolve on the tongue for 30 minutes we ate some fresh lemons and, huh, they did taste a bit sweet. Not overpowering just...sweeter. Then we got into hot sauce, pickles, grapefruit and all sorts of stuff but the effects quickly wore off.

It was a fun experiment but not the most mind blowing as our pal had promised.

If you do this challenge let us know what you think.

Maybe if we smoked weed we'd get a more concentrated effect. I dunno...

Sausage Deli Turns 40

Now I've eaten a lot of sandwiches, and we just celebrated Austin at 4th Ave. Deli, but nothing, nothing!, compares to the majesty that is the Omar at the Sausage Deli.

When the Deli was about to turn 40 I swooped in to get the scoop on why this corner sandwich shop has endured all these decades. Its because the food is so darn good but for me...for me? has to be the gawdam Omar.

Its the 2nd best selling item on the menu and when you look at it, the thing just seems like a normal azz sandwich:

Salami, turkey and Swiss cheese on a roll with onion, bell peppers and pepperonchinis finished with mustard and Italian dressing. Meh you might say. To top it off they microwave it. Eww really?

Yes. Really.

Some people have asked me what my final meal would be and my usual go-to was the #19 pastrami special at Langer's Deli in LA. Its sheer perfection between bread and on a plate. But a high contender would have to be the Omar. I am so serious about that.

Plus a side of tater tots please. I mean, you can't release yourself from the mortal coil without a side of tots.


Anthony Bourdain

When Bourdain took his own life in June, I was so upset that I was sent home from my day job. I have never met the man, but that really doesn't matter does it?

I've read his books, I've watched all of his shows and I followed hm on social media. He just seemed like the kind of guy who if I met in an airport bar we'd strike up a conversation because I don't give a s--t about celebrity status, I'd just like to chat with a dude that has some stories to tell.

Anyway, he's gone but he left behind a trail of words and footage to inspire the next wave of chefs and culinary journalists. Bourdain influenced me in so many ways and what I do as a food writer and blogger. Still does.

Believe me. 

Chef Wendy Gauthier

Once again, featuring restaurants and food events is awesome but I still love to write a "get to know this person" article on chefs and local food talent.

Chef Wendy of Chef Chic was one of those characters that I just wanted to type about. Every time we have hung out her big smile and personality was enough for me to stick it to the usually male dominated arena of professional chefs. We just sat and chatted for a good hour and condensing that conversation to a 1,000 words was a bit of a challenge. Plus the fact that she came so close to competing in last years Tucson Iron Chef was a mighty big factor in my focus on her.

Who knows what 2019 will place for Wendy. Will she compete as the first female in the Iron Chef scuffle?

We shall see...

GUT, Pre-Columbian/Postmodern Event

We've been to a few GUT (Gastronomic Union of Tucson) dinners but this one was one of our favorites. Easily.

The take here was to use ingredients that pre-date the influence of European occupancy and transform them into modernist cuisine. The local chefs involved totally outdid themselves and all of us were dutifully impressed.

A standout was the rabbit stew infused with a poblano puree then garnished with native flowers and the roasted quail stuffed with a duck confit with sunflower, hominy and purslane. Dear jeebus did I lick those plates clean.

So stoked to see what the GUT kids have in store for us in 2019.

If they cook it...I will come!


You know what I mean...

Hola Hemp

When I moved to Tucson in 2006, a lot of locals called this place "Too Stoned". Get it? Yeah.

Well the properties of cannabis goes far beyond the effects of THC, as hemp provides so many health benefits and the good people Flores Concepts (El Charro, etc) developed Hola Hemp tamales.

The tamales wont get you high but to say the least they are dope. Not only are they super delicious, paired with a salsa verde chef Gary of Charro Steak helped develop, but are packed with essential vitamins, minerals, fiber and anti-oxidants. Plus they are 100% vegan and gluten free so everybody can get on board with these things.

We were introduced to Hola Hemp tamales in 2018 but 2019 will see them move beyond our Tucson borders and possibly into other delicious products.

All I know is that I love feeling better after eating a food such as a tamale, not just to harbor my hunger but to help with my oft abused interior. That's why this was a highlight of 2019. 

Knife Fight Finale

A definite highlight of being a food writer here in Tucson is getting to be a judge now and then for culinary competitions. 2018 marked my 2nd time being one for the annual Knife Fight finale.

The Knife Fight is an elimination challenge that starts off with about a dozen local chefs that boils down to the top two with a victor to wear the crown and carry the trophy at the end. This years finalists were Gary Hickey from Charro Steak and Roderick Ledesma from PY Steakhouse.

What I do (sort of) remember is drinking a bunch of Malort with chef Travis Peters from the Parish. Malort is this Chicago based and underground "favorite" by locals that, as some has said, kicks your mouth in the balls and oft referred to as the 'champagne of pain'. I can see why. It had this hairspray taste and consistency and the effects were close to those of those in need of unfriending a person IN PERSON. Ugh.

Regardless the food was great and in the end Rod from PY took the honor of being 2018's Knife Fight grand champion.

But that Malort stuff really made me wish for days when I hadn't heard of Malort. For real, imagine if that rinse your dentist makes you swish your mouth with after a cleaning met with the asshole cousin of brake fluid. That kind of touches on what Malort has in store for you.



District Tavern Eatz

When the District Tavern resided downtown it was this haven for those you might find in midnight coffeehouses but prefer to swaddle beers and booze instead. It had this punk-ish DIY approach and for that, when I got the chance, I would step inside and take my chances.

Not a big shocker when it shut down in 2016, due to the onslaught of downtown gentrification and rent hikes, but owner Noel Chester, after a well needed hiatus, reopened the District on Stone Avenue, this time with a kitchen.

The food was, and is, pure comfort, and with a great full bar and a jukebox that does not discriminate for all walks of musical life (think Carcass next to Nina Simone...yeah) the District Eatz was a really fun article to run.

Let's keep our fingers crossed for them in 2019 because a LOT of concepts have come and gone in that space. But I have faith.

Even though I'm an Atheist.

Autumn / Winter Tastings

Chef Ben Caballero of HUB invited me to try out his autumn menu specials, including a robust lasagna and miso glazed salmon. It was extraordinary.

Plus their new house beer made in conjunction with a local brewery was crisp and went well with everything I sampled that day. Yum!

Then in December chef Matt Kraiss of Thunder Canyon had me stop by the try his 17 hour (yes, you read that correct) smoked brisket sandwich, winter carrot soup paired with a grown up style grilled cheese sandwich, all served on house made bread. Uh-mazing!

You see, I'm a food writer because I, that's right, really love food, but a big part of it is supporting and spotlighting talent such as everyone mentioned here, and more so!, that makes this job so rewarding.

So when I get asked to pop in and try a bunch of amazing food and drinks because we've all made connections throughout the years, that is what makes what I do truly special. 

Cheers everyone!

Okay...and now for the bad news:

(sigh) Those that didn't make the cut...

Pickled Armenian Cucumbers

Armenian cucumbers are these big, twisty pale green mongrels and somebody from the day job brought in a bushel so I thought I'd try my hand at pickling some. 

Doing mass online research I found a good combo of recipes so I spliced them together to make something wholly my own. I've been doing my own pickles for years now hard could it be?

I rinsed them, shaved and them cut them down to spear-like shapes. I did the brine, I filled the jars with peppercorns, garlic, fresh dill and mustard seeds. I let the pickles chill in the pantry for about a month. Then I threw the jars (yes, I did more than one) into the fridge, went to work and when I returned, opened them in hopes of discovering a new flavor that I could literally bottle and sell. 

One bite and I spit the mushy, washed out garbage vegetable right the fxxk out. Ugh. Disgusting. 

I brought the other jars to work and various others that might appreciate it The overwhelming response was "Uh...what is this? Did you pickle Oscar the Grouch's mossy taint? Because this is gross."

I couldn't agree more. 

Sorry about that. Not every recipe and experiment goes right the first time. Or the second. To be honest I don't think Armenian cucumbers are meant to be pickled. They're too stretched out without a lot of flavor. 

That said...on to the next! 

Green Fairy Pastries

We caught up with chef Jennifer Rogers parked in front of one of our favorite bars and tried some of her savory food. It was pretty good. We then learned that she does booze infused pastries and grabbed a couple of those, including the rum banana bread, and were even further impressed. 

Down the line we hung out and chatted and took a bunch of pics and then...nothing.

Her website disappeared, her Facebook went away and we weren't too sure if chef Jennifer was even in Tucson anymore.

So...can't run an article or blog about a business that doesn't exist anymore. Right?

Still, I do love writing about the people that run small food businesses, especially trucks, but in this case...uh, you still with us chef Jen?

Let us know.

Then we can talk. 

Cans Deli

Same as Green Fairy Pastries; this 4th Avenue based "Jewish" deli with a music venue in back just couldn't hold on. Run by the same team that opened Tallboys, which is gone as well, Cans was a good idea that nobody thought about. Sucks though. Not only was the pastrami pretty good, as was the beer, but they recently hosted a Black Metal show. Like, who does that in Tucson?

Oh well.

Let's make 2019 a memorable one. What do you say?

Happy New Year everybody!

Camera, Typing and Always Grateful To Be Doing What He Does:
"Metal" Mark Whittaker
Tucson Repping, 2018

Metal Influence:

Friday, November 16, 2018

No Bones About It

As a food writer I get invited to all sorts of fun events: fancy wine and cheese pairings, taco cart openings, judging margarita competitions, sausage casing extravaganzas, jello mold jamborees, salted moose feet soirees, free McRib vouchers...that sort of stuff.

But as a guy that likes to eat pretty much anything, I do love it when I get an email saying I'm on the list for anything vegan. The way that vegan cooking and eating has evolved, and is still evolving, makes my head and tummy spin. So when the nice folk at Food In Root invited me to check out a recent VegOut! event here in Tucson (and apparently there are various ones across the map) I said "oh mias oui!"

Or something like that.

It was a warm November Sunday and the VegOut! dealy was held in a near downtown center called the Whistle Stop, this funky events venue on West 5th Street, equipped with a rusted out hall and looming clock tower. Kind of steampunk-y if you ask me. Checking their website, it looks like they do a lot of weddings and gem show stuff. When I got there I was sort of surprised to find it in the center of a residential neighborhood. Not too sure how I would feel with an events venue like a block away. Noise perhaps. And the parking that day would suck. Luckily for me I found relatively decent parking, so I grabbed my trusty camera Matilda and walked to the event.

Yep...sounds like a vegan event

The Food In Root folk said I had a plus one which would account for the excessive amount of vegan swag I got: corn cakes, snacks, protein packs, bits of bark, bags of sand, grass fed grass, stuff like that. I left my +1 for a friend but when they arrived about an hour after I left they said that they still had to pay. Huh. And I still went home with their swag.

Hee hee...

The place was pretty packed. Vendors dotted the fairgrounds and the deck, and even interior, of the event center. Oh man, and dogs were everywhere. Lots of dogs. Vegans love dogs I guess. Plus the lines for food were really long so I opted to just take photos, take it all in and then take off.

In a weird way I kind of felt like I was intruding on a party that, sure, I was invited to but wasn't really a part of from the beginning. You know what I mean? Lots of folk standing about chatting about alternative medicine, other vegan festivals, being vegan, how to get other people to be vegan, veganism, vegan on and so forth.

Oddly, I had a good time even though I really didn't participate. If that's a thing.

So here is a photo essay with captions, encapsulating my afternoon at the VegOut! vegan festival.


Sweaty vegan cakes being all 6 bucks in the shade
I've had this guy's stuff at farmers I'm good

I'm assuming that churro is vegan, but aren't they already?

At this point I'd prefer whiskey in a jar, 'cause whiskey is vegan...right?
Free hugs or free boob squeezes with half gloved vegan hands

Is that locally sourced vegan mist you got there?

Vegans listening to vegans talk about vegan stuff

I love Island Plate Lunch but that line was too much

Eating vegan is so punk
Like I said, soooooo many dogs!

At first I thought it read Hot Rambo

Sweet third eye owl tattoo you got there Chad

It wouldn't be a vegan festival if there wasn't a pile of ironic garbage

After all of the vegan revelry I was pretty spent. And hungry.

So on my way home, I grabbed a burger.

Camera, Typing and Was There
"Metal" Mark Whittaker
A Weirdly Hot Day in Autumn, 2018

Metal Influence:

Thursday, October 25, 2018

Welcome back Speakeasy!

My introduction to Speakeasy beers was when I was living in San Francisco, the home base of the brewery. It was the late 90s, possibly early 2000s (things get a bit hazy through time and beer), and a good buddy of mine was doing the books for the fairly new operation. Back then, as you do in your 20s, I was consuming mostly garbage beers; Hamms, Schlitz, Rainier, Natty, PBR, etc, the trail of beer tears was endless, mostly because of financial woes combined with a palate that had yet to reach full craft beer potential.

One day I get a call and my friend asked me if I wanted to work the San Francisco beer festival with him and the dudes from Speakeasy. That current phase of me was being a freelance music journalist and Heavy Metal DJ and my pal said most of the guys at Speakeasy were old school punks and metalheads. Plus there'd be free beer.

Enough said.

I agreed to help them out that day.

When I arrived at the SF Beer festival, which, that year, was held in a warehouse near the wharf and right on the ocean, I signed in, got my volunteer t-shirt and found my buddy. He introduced me the Speakeasy crew and all of the guys, as kinda promised, were laid back rocker types. My duties that day were to greet people and hand out samples of their beer while the brewers did all the explaining and schmoozing. At the time they had 3 different varieties: an amber ale called Prohibition, an IPA called Big Daddy and, I think, they had a pale ale called Untouchable but I might be wrong here.

The event was filled with vendors, various local and visiting breweries plus a slew of eager volunteers. After I got my briefing on the various ins and outs of Speakeasy beers, I walked around and checked out some of the other sudsy delights up for sample. The temptation to try them was all too fervent but I didn't want to be drunk before they even opened the doors. When I made my way back to the Speakeasy booth the boys wanted me to try the beers, to, you know, have some knowledgeable input for the arriving guests.

I tried the Untouchable. Really good. A little spicy and malty. Then came the Prohibition. Sweet and very smooth. But it was when I downed the Big Daddy that I knew I was in trouble.

I had never had an IPA before. Didn't even know what the IPA stood for. So when that hoppy, citrusy, crisp wonder splayed my tongue and gullet I knew right then and there to ditch the dirt beer and go for the real gusto.

It was so good. I had no idea beer could taste like that. Had no clue that beer could affect the senses like that. By the time they opened the doors to let the throngs of ticket holders in, I was seriously buzzed. On Big Daddy IPA. I couldn't help it. My brain and stomach just couldn't get enough.

Hour 2 of the beer fest and I was floating. All of the other breweries had great products but Speakeasy was by far my favorite. By the time the event ended I was loaded. Luckily there was a big buffet for all of the volunteers and brewers and I ate as much sausage and pretzels I could to get me back to semi-reality. To top it all off I lucked out by hooking up with a sweet girl with curly blonde hair. It was that kind of magical say the least.

The remaining years I lived in San Francisco, my go to beer was the Big Daddy, but any Speakeasy variety would do in a pinch. My long defunct hangout, The Crowbar, always had Speakeasy on tap and when a limited edition line hit the shelves at random liquor enclaves I always snatched it up while the getting was good.

When I met the lady I was meant to marry in 2005, prompting a move to Tucson, AZ in 2006, I knew I had to leave a lot behind me, including Speakeasy beers. It was a sacrifice but true love was a callin'. While on a family visit in San Diego one year, and a chance visit to a corner liquor store near our hotel, I spotted some very familiar friends:

Sixers of Speakeasy beers!

I spent more than I should have on that beer knowing there wouldn't be any waiting for me back home in Tucson. Fortunately I would be proven wrong. A big box booze chain actually carried it on their shelves. Hooray! Yeah but only for a brief time. When I asked some beer rep friends about it, they informed that Speakeasy had lost funding, or got bought out, lost over state line distribution, something like that. It didn't matter. Whatever the reason, it just meant that I couldn't get Speakeasy products unless I return to San Francisco. And that wasn't going to happen. At least anytime soon.

The Prohibition went so well with Mexican take out

But then...beautiful redemption!

A friend that works for Hensley Beverage gave me the good news that Speakeasy was back up and running and distributing to Tucson. Woohoo!

Turns out they got acquired by Hunters Point Brewery and that acquisition gave them enough of a budget to redistribute to Arizona and beyond. They hired a new head brewer and have expanded their malty and hoppy horizons by adding a porter, pilsner, saison, an American lager and two offsets of the Big Daddy IPA, a Baby Daddy session and a Double Daddy imperial. I've tried them all and, wow. Am I in trouble. Again. While the Double Daddy packed a serious whallop the Baby Daddy went down a bit too easily. It's all just so gosh darn tasty.

Cheers Speakeasy but I'm gonna have to pace myself here.

I made chili with the Pop Gun Pilsner

Their new pilsner, going by the name Pop Gun, is malty and sweet and I used it recently in a giant pot of chili that I made for a rainy monsoon night. I'm also really excited to try their Old Godfather line of barleywines, but that'll have to be for a special evening as most barleywines come close to about 10% APV and I'll probably need the next day off as well.

Not too sure if Tucson will get this but Speakeasy has introduced a line called the Syndicate Series, which are barrel aged vintage ales and top the APV of their barleywines. Again, it's one of those "close the curtains and bust out the comfy chair" types of drinking sessions. Perhaps if I order some German food I should be okay. It just seems to help.

Still, I'm an old school Speakeasy guy so my favorites of their current line of beers has to go to the Prohibition and, of course, the Big Daddy IPA, the one beer that changed my perspective on how a beer can just go beyond a cold thing to drink and get a buzz on. It's more than that. For me, its also a memory twitch. That day spent in a packed warehouse with thousands of hop heads bopping around the various tables flush with golden, red, black and sunset hued glories, some with foamy heads, some with not so much, all waiting to be quaffed, admired and thought about, then eating delicious German food before making out with a cute girl, all comes back to one beer and one brewery.

Thank you Speakeasy!

And welcome back...

And, behold...the majesty of the Big Daddy IPA

Typing, Drinking and The Last 3 Pictures
"Metal" Mark Whittaker
Almost Halloween, 2018

Metal Influence:

Thursday, October 4, 2018

Four Men Enter, Two Men Leave!

Before I started judging, I drank some Malort

Malört is known for its bitter taste. It can be found in some Chicago-area taverns and liquor stores, and is growing in popularity there, but it is seldom seen elsewhere in the United States. Jeppson's Malört, a liquor, is a brand of bäsk produced by the Carl Jeppson Company of Chicago. Jeppson's Malört is named after Carl Jeppson, the Swedish immigrant who first popularized and sold the liquor in Chicago. Malört is the Swedish word for wormwood, which is the key ingredient in a bäsk, a bitter-flavored type of Swedish brännvin.

After drinking Malort, they started cooking

In the 1930s Carl Jeppson, a Swedish immigrant to Chicago, began marketing his home-made brew. The Carl Jeppson Company is currently owned by Patricia Gabelick, who took over the business after the 1999 death of long-time owner George Brode. Brode had purchased the original recipe from Carl Jeppson in the 1930s and created the famous Jeppson's Malört testimonial that once appeared on every bottle. It was made in Chicago until the mid-'70s, when the distillery that produced it for the Carl Jeppson Company closed down. Jeppson's Malört is currently made in Florida.

Malort might have been used in this dish

While Gabelick acknowledges that the drink is a "niche liquor," selling a comparatively small number of cases annually, it has gained increased relevance among bartenders, bikers, and Chicago's Hispanic community, where Gabelick notes that it has become "a rite of passage." The satirist John Hodgman has also adopted the drink in his stage show, offering shots to his audience. For many years, it was only sold in the Chicago area.
The taste of Jeppson's Malört is extremely bitter, and is alleged to be a cure for indigestion.
In Summer 2013, Chicago bar Red Door featured Malört–infused snow cones (it has a summer tradition of serving snow cones doused with alcohol). The liquor is mixed with Benedictine and Angostura orange.
In Joe Swanberg's 2013 film Drinking Buddies, drinking a shot of malort is mentioned as a Chicago tradition for erasing past mistakes.
In an interview with Gothamist blog Chicagoisthumorist John Hodgman said Jeppson's Malört "tastes like pencil shavings and heartbreak."
In August 2015, the High-Hat Club was voted "Best Malört Bar in Chicago" and was awarded the Carl Cup, a perpetual trophy that is passed from past to future champions in a manner similar to the Stanley Cup.
While most consider "Malört" to be the common name for the style of liquor, Malört is in fact, a trademarked brand name owned by Carl Jeppson Company. The company secured the trademark on November 3, 2015. Other distillers that produced a similar spirit renamed theirs beforehand. Letherbee reverted to the generic "Bäsk", while FEW Spirits dubbed theirs "Anguish and Regret".
Malört makes up half of the boilermaker drink called the Chicago Handshake; the other half is an Old Style beer. Some Chicago bars serve various cocktails using Malört.

I think I need another shot of Malort

The city flag on the label only has three stars, and not because the designer was ripping shots of the product (which he probably was), but because it pre-dates the Century of Progress Exposition in 1933, which inspired the flag's fourth star.

Tartare with a Malort reduction

The liquor was sold door-to-door by Jeppson during Prohibition, with the loophole of being medicinal alcohol. Jeppson's Malort was the only legal wormwood product sold in American for 96 years, starting in 1912 and up until 2008, when other wormwood products (like absinthe) became legal.

After all that food I really needed some Malort

Malort is an incredibly small operation (they have two employees, including the owner), and while their budget can't afford print ads, fan-created promotions are right in the brand's wheelhouse. Here's just some of their ad wizardry:
  • Malort, kick your mouth in the balls!
  • Malort, when you need to unfriend someone IN PERSON.
  • Malort, tonight's the night you fight your dad.
  • Malort, the Champagne of pain.
  • Malort, turning taste-buds into taste-foes for generations.
  • Drink Malort, it's easier than telling people you have nothing to live for.
  • Malort, what soap washes its mouth out with.
  • Malort, these pants aren't going to sh*t themselves.

After Rod won we drank some Malort

At the Marsalle distillery in Chicago during the 1960s, women that worked there would often pull bottles off the production line and drink them when they had menstrual cramps. Guess you don't need a heating pad when you can just light your stomach on fire from the inside.

The grand prize was a fancy knife...not Malort

Congrats to Roderick and Alfredo for winning that night.

I had a lot of fun.



Camera, Judging and Malort
"Malort" Mark Whittaker
Malort, 2018

Malort Influence: