jonkyo's Profile

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Guiness Blonde American Lager

And here is the nice label of the beer

about 7 hours ago
jonkyo in Beer

Guiness Blonde American Lager

photo

about 7 hours ago
jonkyo in Beer

Guiness Blonde American Lager

My claims are the Craft Beer Market in America is based on the false hidden principles of identity with trends based on label appeal, and name appeal...such as "Raod to Ruin" .

Such has caused a market glut with crazy names and a bit of capital for anyone to come up with a craft beer. This disregards the drives that have driven brewers from Europe since beer was invented, namely, quality and taste.

Guiness Jumps in..for a share of the market...

QUOTE Names and labels inspired by a generation schooled on Married With Children, Homer, and South Park.

What spins my head more is Hick Hop advertising posters on buses, that my eyes are involuntarily subjected too, on the streets of NYC.

One reason I avoid stores with shelves of six packs of Craft American Beer, for it is similar to paging through the full to half page Hollywood and Art Flick..foreign film ads in the Weekend or Arts section of the New York Times.

Glut and nothing redeeming....in value....save for revenue. END QUOTE

There may be a claims that the new Guinness Blonde American Lager is simply Guinness marketers and manufacturers way of capturing some of the Craft Beer Market....otherwise known as Crap Beer Market.

In stating this, I offer those with the same understanding or similar concerning the craft beer phenomena, alternatives to the demographic driven glut of supermarket shelves that are loaded with not much beyond crazy name craft beer, in six packs.

That brings me to the point concerning six packs. They are seldom sold in other areas of the world. In demographic driven regions of NYC and boroughs where craft beer is basically absent, one can by single bottles of beer that are just about 16 oz. with entire shelving containing literally dozens of choices from Easter of Germany to Germany, to the UK, and then some.

There is value in such a thirst driven display in supermarkets and stores. One that I find redeeming, over an isle of six packs, that are representative of the glut of small and large craft beer brewers.

about 7 hours ago
jonkyo in Beer

Pureeing the Myth of Sriracha Sauce

I would disagree, only due to the use of sugar in their most popular item.

But I stock other items they make, and use them extremely liberally. Conservative kitchen practices just would not be Dionysian tradition, Bacchus that is.

Sep 19, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

"Whereas, I don't remember ever seeing any American diner make their own ketchup."

And that is the crux of the issue. Somewhere along the Post World War line in the USA, marketing and the supermarket as well as mass producing processing plants in Iowa and such, began to reshape our landscape making it quite different from (depending on your age) grandma and grandpa's world.

Thus said, non-assimilated venues offer much, such as Mexican and Ecuadorian places making their own hot sauce, and Chinese places too.

Sep 19, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

"Food Sriracha isn't really competing with Mexican hot sauce anyway."

In some sense, though seeing that it is primarily used outside of its cuisine ethnicity or genre of origin, and appears even in Mexican (granted catering to gringos) restaurants, the brand has done a good job at making it a household item.

Combined factors brought it to such a height on shopping lists.

That is some interesting notes you make, thought. Thanks.

Sep 19, 2014
jonkyo in General Topics

Cochinita Dos Canal

Here are the photos. I am unable to place them in the post, for some reason.

Sep 16, 2014
jonkyo in Manhattan

Cochinita Dos Canal

49 Canal Stret New York, NY.

After a sit on the sidewalk, just down from this place, with a 10 dollar Duvel, I made my way to Cochinita Dos, for 3 dollar beers, and a snack that consisted of nachos.

This is an interesting place. First off, I miss the fact that there is no tongue on the menu, which means it caters to a more mainstream and or assimilated clientele.

Well, this called for a beer, or two, or even three. The tables stalk excellent Mexican hot sauces, to flood the food you order.

The nachos were great. It is a clean place, and though it is a modern style decor, longer sits are nice, in its quaint atmosphere.

Tongue is easily gotten in this city that boasts many a non-assimilated Mexican, so this place is a great break from the cookie cutter hipster places that dot Orchard, and the area. I recommend the 3 dollar beers, and the food. A cut above, the cookie cutters, yet down to earth.

Due to some glitch, I am unable to place the photos here in the post, and I placed them in the comment below..

Sep 16, 2014
jonkyo in Manhattan

Pureeing the Myth of Sriracha Sauce

I would say that it nears Heinz on diner tables, in a somewhat different configuration. To some extend, but not fully, it is on par to Tabasco.

Sep 13, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

This is a good point.

I do think that there is a fact that he won the hearts of people, due to the marketing aspects of the bottle and label. Easily identifiable rather than in a jar. The squeeze bottle did wonders, as opposed to a glass similar to Mexican brands.

I think competition can be undermined by blanket brands such as Boars Head, and in some cases, such as I have noted, Sriracha.

If I was a restaurant owner in Chinatown, I would have Sriracha, along with other hot sauces, though it might depend on my client base.

Sep 13, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

No, there is not nonsense. What I try to do is find value in things. When there is a lack of value, yet the thing has inundated our world, there is something to talk about.

It is similar to major religions stomping out localized expressions of religions, during the reign of empires.

I shall begin investigating the phenomena of sriracha, in its essence rather than its markets expressions. I am sure there is a venue in town that makes their own.

Sep 13, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

Just found this:

Tackling Sriracha Myths, Truths and Confusion

http://www.vietworldkitchen.com/blog/...

"David Tran, a Chinese-Vietnamese immigrant to the United States. His company, Huy Fong Foods, produces three Southeast Asian-style chiles sauces: chile garlic sauce (tuong ot toi) for Vietnam, sambal oelek for Indonesia, Sriracha for Thailand. He succeeded with Sriracha after placing it at most (if not all) pho restaurants in the US."

Sep 13, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

To add to this discussion, I went to a very nice small venue call Min Jiang 閩江, that is the river 閩 min that flows into Fuzhou.

I was there eating and desired some other hot sauce than Sriracha. That was all they had.

I went out the door, to the left, to hunt down some hot oil or other, to buy, and could not find any, unless I went the distance a bit too far. The same thing happened in the other direction. I did not want to walk to the corner of Allen to the downstairs market.

1 photo Min Jiang no option beyond Sriracha

2. photo Cheng Wong on Allen, with an option beyond Sriracha

3. photo of Spicy Bamba no need for hot sauce they will accommodate your desires in the kitchen.

In the end, awesome food, from Min Jiang, just the fact that alternative hot sauces were not available and inconvenient to buy.

I was tempted to enter the Vietnam venue just near, and ask for some of their table sauce.

It may be a case for tolerance and negotiation. It may be the free market.

This does support my thesis to some extent. But sheer delight in the places I visit, I cannot critique them for this. It is marketing and popularity in the end.

Sep 06, 2014
jonkyo in General Topics

Xin A Ping 新阿萍 Reach House New

photo of interior of this authentic Fuzhou restaurant.

Sep 06, 2014
jonkyo in Manhattan

Xin A Ping 新阿萍 Reach House New

Here is where the best noodles come from.

This I guess is the office.

These fresh noodles come from NYC. They were used at Reach House for the nice dishes.

You can buy them in the cooler section from stores of an Asian marketing client base, from Albany to Brooklyn, and in some areas in CT.

That location, in the photo, is just near what used to be the French venue on Canal and Orchard. I go there for Duvel, and peer at the office of where my noodles come from.

Sep 06, 2014
jonkyo in Manhattan

Xin A Ping 新阿萍 Reach House New

This venue that sits at the edge of Eldridge Streets south end, where Division Street intersects with Eldridge, was closed for some time, and with a new look, and a new menu, differs from the old, only in convenience, not taste.

The menu is full of inexpensive authentic Chinese items, such as rabbit stew, for under 5 dollars, and a variety of noodle dishes, from soup noodles to stir fried noodles. There are entrees as well.

I seem to have misplaced the menu, and this is a misfortune, only if you fail to go and look into the authentic Chinese dining experience, here at one of my favored Manhattan Chinese venues.

Here are photos: http://nameplacesound.wordpress.com/3...

Sep 06, 2014
jonkyo in Manhattan

pacaya date palm suggestions for dishes

I have a huge jar of pacaya date palm, from Mama Tere foods, and would like to read if anyone has some interesting ideas as to ways to prepare it.

Thank you.

Aug 07, 2014
jonkyo in Home Cooking

Ivan Ramen

Article on Ivan Ramen in yesterday's NY Times, dining section. Check it out. The author is raving about this place, really raving. Some nice photos of the noodle dish too.

Aug 07, 2014
jonkyo in Manhattan

Pureeing the Myth of Sriracha Sauce

This does make sense.

Aug 07, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

Tabasco is a good item to fall back on.

I love the texture, and thickness, and pepper hot taste level of sriracha, and yes, it is the way they make it so that it will actually cross over to be a more popular selling item.

To do that, add a bit of sugar.

I notice this in the isle with all the funky new America (craft or small indie) hot sauces.

It is similar to what they did to bluegrass music to make a product, country music. They did that by adding drums.

But on this adding sugar theme, I do have to say, there is certainly more sugar in sriracha, than ketchup. I actually use ketchup from time to time.

Aug 07, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

Depends. Some are orthodox hot pepper lovers, and others go for the post modern kinds, that add sugar.

Truly the grit on the teeth is a turn off, for this hot pepper enthusiast.

Aug 07, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

Aug 07, 2014
jonkyo in General Topics

The Europasian Cafe Brighten Beach Ave.

photos too.

Jul 31, 2014
jonkyo in Outer Boroughs

The Europasian Cafe Brighten Beach Ave.

602 Brighton Beach Ave. Entrance is around the corner from Brighten Beach, 6th St heading towards water.

The Europasian Cafe, in the heart of the seaside area of the large swath of Russia, in South Brooklyn, was a delight, with two skewers of meat, chuck full of grilled flesh. One Veal Liver, with the squared chucks separated on the skewer, by wafe-like in diameter, but more thick then one, slabs of pork fat, I am guessing. May have been Veal fat.

The other skewer was Lyulya kebab, which consists of ground lamb, and spiced.

wikipedia "Lyulya kabab A mixture of mutton, herbs, and spices squeezed around a skewer and barbecued, often served with lavash (thin sheets of unleavened bread)."

The beer was a Porter from Poland's largest brewer Zywiec. This Porter was 9 % alcohol, and is a delighted beverage. The other items of the BYOB (as the venue serves no alcohol) was a Sarajevo beer, and Baltica number 7.

This is a very cozy restaurant with delightful staff.

I also had a cheese pastry similar to the Balkan Borek.

Jul 31, 2014
jonkyo in Outer Boroughs

Where is the BEST Grandma Pie?

Yes, I yesterday confirmed the positive statements about the Grandma Pie at Lo Duca Pizza, 14 Newkirk Plaza, Brooklyn. Devoured as spoken Italian from behind the counter.

This is one of the more delicious pies in the universe, or cosmos for that matter.

It was euphoric to say the least, for my mouth anyway.

A few angles takes one to the full visual dimensions of this very nice slice.

Jul 30, 2014
jonkyo in Outer Boroughs

Pureeing the Myth of Sriracha Sauce

A supermarket has more. Entire regions of shelfing dedicated.

Like snapples and boars head, well, if like then you have lures to buy the product by giving free coolers, for large orders, with ad displays/

I do not think they do that.

Jul 20, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

Well if you are using it for tooth decay, the sugar that is, by all means.

It might go well with ice cream....jest.

If nothing else is around, I might put it on a hot dog.

Jul 20, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

please pass on a few of these places that make their own.

I know a few my self, some actually come to mind.

Most notable is Lao Di Fang on forsythe, manhattan.

I was amazing. So good. Better than most in house chinese hot sauces.

Jul 20, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

If I were forced to eat pancakes, I might request a bottle to use on the pancakes, otherwise, I will pass.

Jul 20, 2014
jonkyo in General Topics

Pureeing the Myth of Sriracha Sauce

Well, that might be nicer then these masked men, armed with squeeze bottle helmets.

Oh, she has the threatening shaped helmet too. Well at least she smiles as she coerces the use of this quesi-or-psuedo hot sauce, I am sure in the congenial way.

Jul 20, 2014
jonkyo in General Topics