Back in the 80's, Scary movies were still somewhat primitive. In the respect that we had not evolved to the level of Jigsaw, or The Grudge. We were still in the early stages of developing Jason Vorhees, Michael Myers and introducing a new villain Freddy Krueger. During the evolution of horror movies, an edgy director came onto Hollywood boulevard. John Landis, the man responsible for me looking at the full moon in a whole new way. In 1981, American Werewolf in London premiered and groundbreaking transformation effects in the movie changed the face of horror movies forever I remember the night, I saw the movie and that particular scene where David Naughton transformed into a werewolf frightened me. The Oscar's were equally stunned and created a new category for the outstanding makeup in the film. Where did one man get such an idea?

The rumors of the werewolf grew, and a local newspaper sent a reporter out to Bray Road to cover the story. Linda Godfrey was very cynical but as she heard the stories from the witnesses, she was convinced that something was happening on Bray Road. This reporter became a serious cryptozoologist and wrote a book. "The Beast of Bray Road:Trailing Wisconsin's Werewolf".

For Milwaukee's best burgers AJ Bombers is the place to go. The Milwaukee burger, is a combination of what is great about Milwaukee. 1/4 pound of beef, topped with a double portion of Nueske's Applewood smoked bacon (from Wittenberg,WI), double portion of Wisconsin Colby cheese, and fried onions that have been cooked in Schlitz beer. This burger reigned supreme on Travel Channel's, Food Wars, the battle of the best burger. Honorable mention goes to Sobelman's Pub and Grille , although they did not win, Sobelman's Burger fans will defend the Sobelman Burger to the bitter burger end.
1 pound of bacon, diced
1 cup of onions, rough chop 1 cup of celery, rough chop
1 cup of carrots, rough chop 4 cloves of garlic
8 cups of chicken stock 6 ozs of butter
6 ozs of flour
3 bottles of New Glarus Fat Squirrel Nut Brown Ale
2 cups heavy cream
6 cups of shredded 1 year aged Sharp Wisconsin Cheddar
1 tablespoon Guldens spicy mustard
1 bay leaf
healthy shake of Tabasco
2 tsps Worcestershire sauce
salt and pepper to taste
In a food processor, process all vegetables including the garlic. The soup will be smooth so getting fussy about the vegetables is a waste of time. In a soup pot,render the bacon until crispy, add the vegetables and saute until somewhat tender. Add the beer and simmer for a few minutes. Add the chicken stock and bay leaf and bring to a slow boil. In sauce pan melt the butter and add the flour and cook for a few minutes on low.(this is to remove the flour taste from the roux) Ladle some of the hot stock into the flour mixture until it is mixable, add that back into the soup pot. The soup will thicken.
Add the shredded cheddar and heavy cream and mix well. Season with mustard, Tabasco, Worcestershire and salt and pepper. Garnish with buttered popcorn. Age does not diminish the extreme disappointment having a scoop of ice cream fall from the cone.~Jim Fiebig.
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