IowanChef.com

So this most recent episode of Jrm Says really took considerably longer than the last episodes to crank out, mostly due to the fact I have upgraded my editing software, camera, and my computer’s ram.  This also means I had to spend a lot of time getting familiar with the training DVDs for Final Cut Pro.  The normal flow of editing was far out the window once I started realizing the new world of possibilities I was slowly uncovering.  Thankfully I kept the food painfully simple, which left plenty of room for ridiculous editing tricks like glowing flying severed faces (my own), a flatulent star from a beloved food network, and most importantly the introduction of my new co-host, “Michael” who is merely the split-screen a••hole version of me and goes by my middle name, which is what I was called as a child when I was in trouble.  Hence, Michael is reborn.

So from here on out, it’s going to get considerably weirder.  Please keep the feeback coming.  I’m making this mostly for me, but also for you.  Nobody’s paying me (or even asking me) to do this, so I appreciate the suggestions, even if some of them do fall on deaf ears (no, I’m not making a pie or cutting out the profanity.  watch Paula Deen if you want those things).  I promise to keep it interesting and, well, uncomfortably odd.  Thanks for watching.

Eckso,
Jrm

It took me some time to finally hunker down and step out of my iMovie HD comfort zone, but thanks to some assistance from a certain badass director I know, I have now almost (almost) completely forgotten about my old ways.

..and now I present to you, the coming season of Jrm Says.., now in HD and edited in Final Cut Pro. If you thought things got weird before..

..hell, I’m even scared.

Keep an eye out later this week for affordable and decadent date ideas. Hint: “we all float down here..”

Also check in on the Gigs Calendar for added July dates with Dertybird, Becca Garcia, What Made Milwaukee Famous, Golden Arm Trio/Graham Reynolds, and more..

Keep cool kiddos,
Jrm

So I finally took a long-overdue trip back home to the family farm a few weeks ago, as you can plainly see in the above video. In this most recent installment, I spent three weeks back home in Iowa, relaxing in the Iowan hillside, almost completely off the map. Now, back in Austin, I have resumed my frantic gigging/recording schedule, playing with numerous musicians and groups around town; Suzanna Choffel, The Motts, Becca Garcia, Dertybird, Golden Arm Trio, and various jazz groups. I’ve also picked up some video editing work for a major local sports/entertainment management company which has me working with newer and better software and cameras, as well as working on projects ranging from video blogs to actual concert footage from big shows. Quite exciting to be fully-immersed in the professional video editing world, a realm I never imagined I’d see. It just goes to show, being self-taught and persistent and disciplined WILL pay off in the end. Having never had a drum lesson, gone to culinary school, or taken a single class on video production, I’d say I’ve carved some profitable paths for myself.. So let that be a lesson to you kids; don’t waste tens of thousands of dollars on a college education when you can just as easily apprentice your way to your goals, often with only the help of a local library card and some determined Googling.

Other than that, not much else to report. I’m still scheming up plans for my mobile food vending service, but it seems that everyone and their dog has a food stand popping up in Austin this summer, so I think I will bide my time and study these new business and chart their popularity over the coming months, refining my plan of attack. Being that most food-based businesses never see their first birthday (marriage/restaurant stats are almost identical), who knows, maybe one of these saps will have a nice trailer to unload for a reduced price come September.. So until then, I am sticking to chef-for-hire and doing a few private parties and things like that. If you’d like to secure my services, please contact me.

And let’s see, oh yeah, I shaved my head for summertime scooter/swimming aero/hydro-dynamics. Also, public access channel 10 here on Austin’s Time Warner Cable has been showing my cooking show episodes in between musical performances and band interviews at 11pm Thursday nights, so if the screen on your computer isn’t big enough for your Jrm Says needs, tune in and let’s all pretend I got me some syndication, yo!

Sorry.. I’ve been watching Breaking Bad entirely too much. I highly recommend it. Best show maybe ever..

So that’s pretty much the wrap-up. It’s gonna be a busy summer of food, music, and video. Future Jrm Says episodes are going to start wandering into exciting, scary, and even sexy territory. Stay tuned. It’s about to get a whole lot weirder..

Y’all be good.

Choz,
Jrm

Obviously, I took a break from the cooking show after I had my Flip camcorder stolen from the stage at a show I played with blues-rockers Dertybird a few weeks back. I took this time to remodel my condo a bit (mostly the kitchen) and picked up some gigs around town while WMMF is on break in preparation for the next album. Now that I’ve got a grip on my new Flip Mino HD, I present to you the fruits of my labor, and the animal of my nightmares; SHARK!

Having recently had my Flip camcorder stolen from the stage after a gig, I had to dig through the archives in hopes of finding a nugget of culinary magic buried in the What Made Milwaukee Famous ’08 tour footage.  And after sifting through vast amounts of immaculately-organized clips of dudes passed out with penises drawn on their foreheads, various Parking Lot Olympics, and things that would certainly make moms cry, I uncovered a very special day in Los Angeles while we were on tour with The Whigs and The Dead Trees.

I’ve been toying with the concept of the Honey Habanero Garlic Butter for a few years, and have put it on everything from popcorn balls (QUITE exciting) to tostones (fried plantain chips) with wild success.  On this day, it would be slathered on grilled corn and then rolled in parmesan.  And all would rejoice with sweet, salty, burning lips of buttery sweet corn goodness.

This butter is also perfect for any South By Southwesterners who may find themselves attending a BBQ during the festival and wish to contribute.  Cheap, easy, and takes no time to make.  Just show up with the ingredients and a dozen ears of corn and I guarantee you, you’re golden.

From the episode:

• 1/2lb salted butter, softened to room temp
• 2-4 habaneros, seeded, veined, and finely minced (use extreme caution and/or gloves)
• 2 cloves garlic, peeled, smashed and finely minced
• 1/4C (roughly) honey

Mash in a bowl with a spoon or better yet, a mixer if you’re equipped like that..

Keeps in the fridge like regular butter, and if you shape it in some plastic wrap, you can get it back to a butter-log shape of your own design, or you can spread it into ice cube trays, ramekins, your snoring roommate’s nostrils, etc..

Also good on grilled meats, seafood, popcorn (with Reese’s Pieces? you’ll die.), fried plantain chips, and used in popcorn balls for a very interesting treat indeed..  For fans of the sweet/salt/spice holy trinity, this one is a must for your arsenal.

Cheers,
Jrm

Episode 4.5