I'm so glad he has this space as a creative outlet, lest he return home from a night out, full of chili and hubris, informing his wife that they are now stakeholders in a bar restoration project
Swear to god I opened the newsletter, read the first paragraph and thought "Oh man, I hope Scott doesn't have some fancy, convoluted burger or stew recipe today, in a place like this the only thing to order that can never go wrong is chicken fingers."
You brought to mind this great spot here in Sonoma County called Ernie's Tin Bar. It's literally a shack made of aluminum siding. They used to have no electricity and served all their beer out of coolers, but they've since upgraded and have stuff on tap as well. They have a no cellphone use policy where if you use one while you're there you have to buy a round for everyone. Apparently, they do allow pictures and texting, but no phone calls. I kinda wish they were harsher here, but I digress. https://www.sonomamag.com/enjoy-real-conversations-at-petaluma-bar-that-doesnt-like-cellphones/
You have perfectly described the Annex Bar, my local dive, to a capital T- with one exception: The burgers there might be the best I've ever had. The interior is smaller than some living rooms I've been in.
You'd think by now I wouldn't be surprised when this newsletter makes me choke up but here we are. Rust Belt Mike sounds like a Ray Bradbury character all grown up (Pip from The Halloween Tree?). Raise a glass tonight.
Hack/substitution question, do you have to use chicken tenderloin or can it be sliced up chicken breast? Yes I am very aware of the distinct difference between the two cuts, but I am also quite aware of the $2/lb price difference too at my local supermarket. Unlike AC's Bar and Grill, my grocery finances are watched like a hawk by a loving Mrs. DC Buckeye.
One of my favorite things at work is when an animal has a food name. Adopters will call to ask a question about a cold their new pet has developed and I get to call back with an excited "Hi, this is Dr. P from the Anti-Cruelty Society calling about Cheesecake!" and somehow not crack up.
So you're going to have to make some modifications with the brining, but the best cheat I know on fried chicken is to sous vide the chicken first, then bread and fry it. This lets you fry the chicken long enough to turn the breading your desired color, without worrying about undercooking the chicken.
I'm so glad he has this space as a creative outlet, lest he return home from a night out, full of chili and hubris, informing his wife that they are now stakeholders in a bar restoration project
Swear to god I opened the newsletter, read the first paragraph and thought "Oh man, I hope Scott doesn't have some fancy, convoluted burger or stew recipe today, in a place like this the only thing to order that can never go wrong is chicken fingers."
AND THE ACN DELIVERS!
Complex tax situation? You rang?
Great post, Scott!
You brought to mind this great spot here in Sonoma County called Ernie's Tin Bar. It's literally a shack made of aluminum siding. They used to have no electricity and served all their beer out of coolers, but they've since upgraded and have stuff on tap as well. They have a no cellphone use policy where if you use one while you're there you have to buy a round for everyone. Apparently, they do allow pictures and texting, but no phone calls. I kinda wish they were harsher here, but I digress. https://www.sonomamag.com/enjoy-real-conversations-at-petaluma-bar-that-doesnt-like-cellphones/
You have perfectly described the Annex Bar, my local dive, to a capital T- with one exception: The burgers there might be the best I've ever had. The interior is smaller than some living rooms I've been in.
Outside: https://fastly.4sqi.net/img/general/600x600/ilstTlWZN9_kEA-roNUGWOGp7V3kL7SEtJ5OyJ3QoLA.jpg
Inside: https://cdn.usarestaurants.info/assets/uploads/b543e6f98ff9b8136b7666ad03f732d1_-united-states-ohio-cuyahoga-county-solon-the-annex-bar-grille-440-248-5725htm.jpg
You'd think by now I wouldn't be surprised when this newsletter makes me choke up but here we are. Rust Belt Mike sounds like a Ray Bradbury character all grown up (Pip from The Halloween Tree?). Raise a glass tonight.
I cannot believe you let me sneak All Star by Smash Mouth into your playlist. You fool, you absolute sucker.
Hack/substitution question, do you have to use chicken tenderloin or can it be sliced up chicken breast? Yes I am very aware of the distinct difference between the two cuts, but I am also quite aware of the $2/lb price difference too at my local supermarket. Unlike AC's Bar and Grill, my grocery finances are watched like a hawk by a loving Mrs. DC Buckeye.
adding "mythical jukebox influencer" to my resume
Ahhhh, AC's appears to be within walking distance of my house....[or maybe just a pale imitator is...]
https://i0.wp.com/www.scoundrelsfieldguide.com/wp-content/uploads/2021/02/Columbus-Beck-Tavern-2-scaled.jpg?resize=1080%2C810&ssl=1
This was really well done, Scott. Not that I would expect anything less. Also, I'm pretty sure I'm a Barb.
I'm guessing Barb and Ms. Bearcat get along quite well.
God, this playlist is amazing. It's going to get a LOT of play in our house.
One of my favorite things at work is when an animal has a food name. Adopters will call to ask a question about a cold their new pet has developed and I get to call back with an excited "Hi, this is Dr. P from the Anti-Cruelty Society calling about Cheesecake!" and somehow not crack up.
Going on a road trip today so the playlist could not have come at a more perfect time
So you're going to have to make some modifications with the brining, but the best cheat I know on fried chicken is to sous vide the chicken first, then bread and fry it. This lets you fry the chicken long enough to turn the breading your desired color, without worrying about undercooking the chicken.