Author: Amateur Jack
A Fitting End
If you’ve browsed the site you’ve seen me pose the question “What if I wasn’t terrible at golf?” and offered my advice on “What to expect when you’re expecting to play golf.” I implied and intended to follow up with stories of practice, range time, and personal triumphs. This is that article. Sort of. I…
Camping in Elizabeth Furnace, Forest Cults, and Jolene
Car camping is the simple practice of packing way too much gear, way too much food and beer, and not enough ice to then sit in the great outdoors with friends and family. The farthest likely distance from your car to your bed is one hundred feet. I say car camping to distinguish the activity…
Chicken and Andouille Gumbo and Beer
I describe how to make a chicken and andouille gumbo with a simple roux making technique.
Tasso: it’s like ham, but it isn’t
Today, I want to talk about tasso, pronounced TAsow. It sort of rhymes with Tahoe. Tasso is a fantastic charcuterie meat created in southern Louisiana. It is fast cured, seasoned, and smoked pork shoulder. It is easy to prepare and extremely versatile in its uses. My first memory of Tasso was as the missing item in…
A Practical Guide to Buying Beer Brewing Equipment
This is the second part of a three part series luring you into the fantastic hobby of brewing beer at home. You can read the previous post giving a high level view of the beer brewing process here: A Beginner’s Guide to Brewing Beer Per-Brew Economics Financially, brewing beer falls somewhere between owning a blog…
Key West and the Coco Plum Inn
A recounting of a trip to Key West asserting that chickens are superior to Canadian geese and medical science has gone too far.
Eggs Benedict and the Ship of Theseus
I ponder the permutations of Eggs Benedict wondering when does a poached egg dish cease being a variation of Eggs Benedict. I also made breakfast.
A Beginner’s Guide to Brewing Beer
The first of a three part set of post giving a high level overview of the beer brewing process.
A few observations from my night out in Detroit.
A Recipe in Prose I want to talk about andouille. For those of you reading this sans serif, those are “L”s. Don’t worry, we’re not going to pronounce them. It’s ann-DOO-ee. We also won’t be calling it andouille sausage. This feels akin to putting in one’s PIN number into the ATM machine. More specifically, I…