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Kevin Fischer is a veteran broadcaster, the recipient of over 150 major journalism awards from the Milwaukee Press Club, the Wisconsin Associated Press, the Northwest Broadcast News Association, the Wisconsin Bar Association, and others. He has been seen and heard on Milwaukee TV and radio stations for over three decades. A longtime aide to state Senate Republicans in the Wisconsin Legislature, Kevin can be seen offering his views on the news on the public affairs program, "InterCHANGE," on Milwaukee Public Television Channel 10, and heard filling in on Newstalk 1130 WISN. He lives with his wife, Jennifer, and their lovely baby daughter, Kyla Audrey, in Franklin.
Culinary no-no #162
A good friend of mine just returned from the Emerald Isle.
At the pubs, his libation of choice was a shot of ….
He would follow up his shot with.....
Another Jameson belly warmer.
Foolish, ugly American.
Apparently my globetrotting chum was unaware of a hot new cocktailing trend created on this side of the Atlantic.
Since the focus returns back to the States, we need a change of color scheme.
Thank you.
Had my friend been, perhaps, sipping his Jameson at the Breslin Bar and Dining Room in the city that never sleeps.....
He might have been tempted to try the new, hip, cool, chaser that more often than not follows a blast of Jameson.
Jameson + this ingredient = what is called a pickle back.
What beer is to a bloody Mary, pickle juice is now to Jameson.
That’s right.
Pickle juice.
Gosh those New Yorkers are so doggone clever!
Sometimes the green stuff is paired with bourbon or tequila.
Insert whatever adjective just popped into your head.
Disgusting.
Awful.
Nauseous.
Sickening.
Bartenders claim that once a customer gets past the yuck factor and actually tries a pickle brine chaser, it’s like that old cereal commercial.
I’ll bet my friend, Dennis who bartends at the California Grill at the Contemporary Resort in Disney World wouldn’t like it.
That's Dennis with our other friend, Laurie.
Dennis once shook his head after adding even more olive juice to a supposedly not dirty enough martini for a young woman and said to me, “Now why would anybody want to ruin good alcohol?”
I'm pretty sure Dennis would really pucker up at this potable reported by the Associated Press:
"If you're feeling really adventurous, there's always the krautini served at the Black Forest Inn in
Yep, it's made with raw sauerkraut brine."
My mother, God rest her soul, used to tell a story about my Uncle Charlie and Aunt Helen. Aunt Helen used to jar her own pickles, and was very, very good at it. Uncle Charlie loved those babies, and one day, while Aunt Helen was out shopping or getting her hair done or practicing her nephew cheek pinching in some other room, Uncle Charlie made his way downstairs to the darkened basement.
The pickle supply was rather short, so after a pickle or two, Uncle Charlie was left with an almost empty jar. The operative word here is, “almost.”
Uncle Charlie drained that sucker of every single salty drop of pickle juice.
A few hours later, Uncle Charlie was feeling much, much better……
After his stomach had been pumped.
Read more about pickle backs here.
CULINARY NO-NO BONUS
God love Betty White and I do. She’s the hottest celebrity going right now, bigger than Pamela Anderson on Dancing With The Stars. Well, you know what I mean.
She’s having a hot dog named after her at a new restaurant being opened by the same owners of the famous, “Pink’s.”
Proceeds go to charity, but c’mon, Betty! Put somethin’ on that dog!!
ANOTHER CULINARY NO-NO BONUS
On a much more serious note, the Wall Street Journal reports:
"Researchers testing bushmeat smuggled into the
For years, authorities have tried to crack down on the smuggling of meat from certain animals, such as bats, monkeys and rodents, which some people consider a food delicacy.
The danger to Americans lies in the possibility of a disease entering through smuggled animals and meat such as a monkey pox outbreak in 2003 that the Center for Disease Control traced to African rodents."
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