Comments on: The Bar Jester Chronicles 3: On Cutting the Mustard http://www.frontporchrepublic.com/2009/05/the-bar-jester-chronicles-3-on-cutting-the-mustard/ Place. Limits. Liberty. Thu, 09 Feb 2012 05:09:13 +0000 hourly 1 http://wordpress.org/?v= By: Lord Peter http://www.frontporchrepublic.com/2009/05/the-bar-jester-chronicles-3-on-cutting-the-mustard/#comment-3914 Lord Peter Fri, 05 Jun 2009 23:51:32 +0000 http://www.frontporchrepublic.com/?p=3448#comment-3914 Bar Jester: I have it on good authority that divine favour has fallen upon Gulden's Spicy Brown Mustard, thought my Puritanical neighbors insist on simple yellow mustard and then only in extremely small quantities. Sincerely, Lord Peter Bar Jester:

I have it on good authority that divine favour has fallen upon Gulden’s Spicy Brown Mustard, thought my Puritanical neighbors insist on simple yellow mustard and then only in extremely small quantities.

Sincerely,

Lord Peter

]]> By: Flannery O’Connor, Localist (& Patron Saint of Cut Fingers) | Front Porch Republic http://www.frontporchrepublic.com/2009/05/the-bar-jester-chronicles-3-on-cutting-the-mustard/#comment-3763 Flannery O’Connor, Localist (& Patron Saint of Cut Fingers) | Front Porch Republic Wed, 03 Jun 2009 05:02:51 +0000 http://www.frontporchrepublic.com/?p=3448#comment-3763 [...] (pork loin on the grill smoked with apple wood and served in a flowing floodtide of a certain mustard sauce) when neither the quantity nor the quality but rather the variety of the wines caused me to do what [...] [...] (pork loin on the grill smoked with apple wood and served in a flowing floodtide of a certain mustard sauce) when neither the quantity nor the quality but rather the variety of the wines caused me to do what [...]

]]> By: D.W. Sabin http://www.frontporchrepublic.com/2009/05/the-bar-jester-chronicles-3-on-cutting-the-mustard/#comment-3556 D.W. Sabin Thu, 28 May 2009 20:18:15 +0000 http://www.frontporchrepublic.com/?p=3448#comment-3556 Mrs. Dalton, Though I know your sentiments are true, I'm not sure the boys @ Louis Lunch would greet the honor of "Queen of Hamburger Joints" with complete equanimity . "Ward Boss of Hamburger Joints" or maybe "Heavyweight" or even "Big Dog" or "Il Duce" but "Queen"..well, this would result in banishment for certain. Mrs. Dalton,
Though I know your sentiments are true, I’m not sure the boys @ Louis Lunch would greet the honor of “Queen of Hamburger Joints” with complete equanimity . “Ward Boss of Hamburger Joints” or maybe “Heavyweight” or even “Big Dog” or “Il Duce” but “Queen”..well, this would result in banishment for certain.

]]> By: On Mustard and it’s Uses « This Ringing Bell http://www.frontporchrepublic.com/2009/05/the-bar-jester-chronicles-3-on-cutting-the-mustard/#comment-3548 On Mustard and it’s Uses « This Ringing Bell Thu, 28 May 2009 18:42:50 +0000 http://www.frontporchrepublic.com/?p=3448#comment-3548 [...] Mustard and it’s Uses Jason Peters has posted his philosophy on mustard and burgers.  I can’t say I agree with all of it, but I admire his [...] [...] Mustard and it’s Uses Jason Peters has posted his philosophy on mustard and burgers.  I can’t say I agree with all of it, but I admire his [...]

]]> By: Matt S. http://www.frontporchrepublic.com/2009/05/the-bar-jester-chronicles-3-on-cutting-the-mustard/#comment-3500 Matt S. Thu, 28 May 2009 03:11:30 +0000 http://www.frontporchrepublic.com/?p=3448#comment-3500 There is a hot dog place in Raleigh called The Roast Grill that has been in business since 1940. It's run by a Greek gentleman who's immigrant grandmother opened it after being widowed, placing this wonderful eatery in what was originally the screened-in side porch of her downtown home. There are about twelve seats, total. During Jim Crow, they served blacks and whites beside one another, and the old lady would, with her Southern-accent tinged Greek, tear into anyone who batted an eye at it. They serve hot dogs, and baklava, glass bottle cokes, and Miller High Life. That's the entire menu. Your condiment choices are mustard, chili, slaw, and onions. If any fool asks for ketchup, the place goes uncomfortably silent. George, the current proprietor who, along with his mother, is there Monday through Saturday, 11-4 pm, once told me the following things I think all FPR citizens will appreciate: --Grandma called me when she was getting up in age, and told me to take over the business. Without question, I quit my job and did. --The chili is grandma's recipe. It has never been written down. --Grandma refused to use ketchup, seeing it as blasphemous. It distorted the flavor of her chili and wiener itself! They use the same cash register as they did in 1940, and the same grill. Before my wife and I were engaged, I went there with her father and asked for his daughter's hand. He had gone there in the late 60's while at school at NC State, also my alma mater. After asking to marry Meredith, he said "this place hasn't changed in 35 years, and you are smart enough to know about it, so of course I gladly give you my blessing to marry my daughter!" I live four hours away in Columbia, SC now. I woke up a few weeks ago, and drove to Raleigh just to get lunch there. If you find yourself in Raleigh, ask how to find it (it's also known as Hot Wieners because of the neon sign out front). If someone knows, they're a local. If they don't, they're a silly college kid or some import who lives in a neighborhood where all the houses look the same. Just don't ever ask for ketchup. There is a hot dog place in Raleigh called The Roast Grill that has been in business since 1940. It’s run by a Greek gentleman who’s immigrant grandmother opened it after being widowed, placing this wonderful eatery in what was originally the screened-in side porch of her downtown home. There are about twelve seats, total. During Jim Crow, they served blacks and whites beside one another, and the old lady would, with her Southern-accent tinged Greek, tear into anyone who batted an eye at it. They serve hot dogs, and baklava, glass bottle cokes, and Miller High Life. That’s the entire menu. Your condiment choices are mustard, chili, slaw, and onions. If any fool asks for ketchup, the place goes uncomfortably silent.

George, the current proprietor who, along with his mother, is there Monday through Saturday, 11-4 pm, once told me the following things I think all FPR citizens will appreciate:

–Grandma called me when she was getting up in age, and told me to take over the business. Without question, I quit my job and did.
–The chili is grandma’s recipe. It has never been written down.
–Grandma refused to use ketchup, seeing it as blasphemous. It distorted the flavor of her chili and wiener itself!

They use the same cash register as they did in 1940, and the same grill. Before my wife and I were engaged, I went there with her father and asked for his daughter’s hand. He had gone there in the late 60′s while at school at NC State, also my alma mater. After asking to marry Meredith, he said “this place hasn’t changed in 35 years, and you are smart enough to know about it, so of course I gladly give you my blessing to marry my daughter!”

I live four hours away in Columbia, SC now. I woke up a few weeks ago, and drove to Raleigh just to get lunch there. If you find yourself in Raleigh, ask how to find it (it’s also known as Hot Wieners because of the neon sign out front). If someone knows, they’re a local. If they don’t, they’re a silly college kid or some import who lives in a neighborhood where all the houses look the same.

Just don’t ever ask for ketchup.

]]> By: Katherine Dalton http://www.frontporchrepublic.com/2009/05/the-bar-jester-chronicles-3-on-cutting-the-mustard/#comment-3478 Katherine Dalton Wed, 27 May 2009 21:28:17 +0000 http://www.frontporchrepublic.com/?p=3448#comment-3478 Oh Mr. Sabin, Louis, thank you for the reminder. The queen of hamburger joints, and the professed inventor of the sandwich. Jason, though they encourage the aforementioned onion and tomato there (as I recall it was generally a January tomato), really their hamburgers were and no doubt are perfect with the addition of a simple smear of Cheez Whiz--the only time I have gratefully eaten Cheez Whiz on this green Earth, and it was excellent. So I'm going to keep your old mustard mix for the brats. You would like Louis, Jason, not only for the quality of the fare but for the way they mock and harague anyone under eighty who orders incorrectly. Oh Mr. Sabin, Louis, thank you for the reminder. The queen of hamburger joints, and the professed inventor of the sandwich. Jason, though they encourage the aforementioned onion and tomato there (as I recall it was generally a January tomato), really their hamburgers were and no doubt are perfect with the addition of a simple smear of Cheez Whiz–the only time I have gratefully eaten Cheez Whiz on this green Earth, and it was excellent. So I’m going to keep your old mustard mix for the brats.

You would like Louis, Jason, not only for the quality of the fare but for the way they mock and harague anyone under eighty who orders incorrectly.

]]> By: D.W. Sabin http://www.frontporchrepublic.com/2009/05/the-bar-jester-chronicles-3-on-cutting-the-mustard/#comment-3470 D.W. Sabin Wed, 27 May 2009 17:44:08 +0000 http://www.frontporchrepublic.com/?p=3448#comment-3470 It is distressingly obvious that your distance from the True and August Seat of Learning in America, The Puritan Province of Verity In All Things, Empyrean New England...that you have adopted an altogether too licentious and liberal approach to the dispensation of condiments. Despite your representations of chaste restraint, you still pollute the grass fed Prime with impertinent suacery. I , being pagan, smear all manner of things on the tube or slider steak because it is my nature but , cognizant of and temporarily mortified by my sordid frailties, I will then promptly present myself at the Temple of the Hamburger Within the Milky Way...the center of Western Hamburgery on Crown Street in New Haven, Ct...the noble and most hoary redoubt of "Louis Lunch" where one can have a Pepsi but never Coke and procure the "Original Burger", cooked in steampunk cast iron grills and placed within two slices of white bread toast, garnished with tomato, cheese and/or onion. AND NOTHING ELSE DAMMIT. To quote the Stoic Vinny, "I gotcher Kaiser Roll Right Heah". As the imperious staff would say, the only crime worse than rooting for the Yankees is placing tawdry ketchup , mustard or the perfidious BBQ sauce on a burger because obviously: "no true connoisseur would consider CORRUPTING the classic taste with ketchup or mustard". I would imagine you even assert Chicago Pizza is not some kind of dastardly assault on dignity and somehow better than a Clam Pizza from Frank Pepe's on Wooster Street in the Bulldog Burg. The transgressions mount. You sir, are a Flyover Poseur. Repent ye Saucerist. It is distressingly obvious that your distance from the True and August Seat of Learning in America, The Puritan Province of Verity In All Things, Empyrean New England…that you have adopted an altogether too licentious and liberal approach to the dispensation of condiments. Despite your representations of chaste restraint, you still pollute the grass fed Prime with impertinent suacery. I , being pagan, smear all manner of things on the tube or slider steak because it is my nature but , cognizant of and temporarily mortified by my sordid frailties, I will then promptly present myself at the Temple of the Hamburger Within the Milky Way…the center of Western Hamburgery on Crown Street in New Haven, Ct…the noble and most hoary redoubt of “Louis Lunch” where one can have a Pepsi but never Coke and procure the “Original Burger”, cooked in steampunk cast iron grills and placed within two slices of white bread toast, garnished with tomato, cheese and/or onion. AND NOTHING ELSE DAMMIT. To quote the Stoic Vinny, “I gotcher Kaiser Roll Right Heah”.

As the imperious staff would say, the only crime worse than rooting for the Yankees is placing tawdry ketchup , mustard or the perfidious BBQ sauce on a burger because obviously: “no true connoisseur would consider CORRUPTING the classic taste with ketchup or mustard”.

I would imagine you even assert Chicago Pizza is not some kind of dastardly assault on dignity and somehow better than a Clam Pizza from Frank Pepe’s on Wooster Street in the Bulldog Burg. The transgressions mount.

You sir, are a Flyover Poseur. Repent ye Saucerist.

]]> By: Mark http://www.frontporchrepublic.com/2009/05/the-bar-jester-chronicles-3-on-cutting-the-mustard/#comment-3465 Mark Wed, 27 May 2009 16:46:01 +0000 http://www.frontporchrepublic.com/?p=3448#comment-3465 A recent provisioning trip to the mustard museum in Mt. Horeb, WI, (Poupon U) yielded several bottles of tasty and interesting condiments. A version with un-crushed seeds in whiskey was my favorite -- think caviar with a kick. Risking the wrath of the Bar Jester, I admit to preferring my burgers with a generous slathering of these uncrushed seeds. I also believe a properly cooked burger requires no mayo -- the juices of the burger provide all the moisture necessary. Properly grilled, a burger is seared to a crisp on the outside with a dark pink, cool center. We agree that ketchup is superfluous on a burger -- the mandatory 3/8 thick slice of tomato provides all the necessary vitamin C and lycopene that a burger should be expected to provide. A recent provisioning trip to the mustard museum in Mt. Horeb, WI, (Poupon U) yielded several bottles of tasty and interesting condiments. A version with un-crushed seeds in whiskey was my favorite — think caviar with a kick. Risking the wrath of the Bar Jester, I admit to preferring my burgers with a generous slathering of these uncrushed seeds. I also believe a properly cooked burger requires no mayo — the juices of the burger provide all the moisture necessary. Properly grilled, a burger is seared to a crisp on the outside with a dark pink, cool center. We agree that ketchup is superfluous on a burger — the mandatory 3/8 thick slice of tomato provides all the necessary vitamin C and lycopene that a burger should be expected to provide.

]]> By: Bryn Lawrence http://www.frontporchrepublic.com/2009/05/the-bar-jester-chronicles-3-on-cutting-the-mustard/#comment-3455 Bryn Lawrence Wed, 27 May 2009 13:41:18 +0000 http://www.frontporchrepublic.com/?p=3448#comment-3455 Olive burgers at the Peanut Barrel are to die for. They're even better than olive burgers at the Petoskey Dairy Queen. Olive burgers at the Peanut Barrel are to die for. They’re even better than olive burgers at the Petoskey Dairy Queen.

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