Twist and Shout

Twist and Shout
Life is never straight (Joey Kulkin photo)

Wednesday, April 25, 2012

Trentonian TV Production Notes: Edelstein drinks a Pickleback at Killarney's

Welcome to Killarney's Publick House in Hamilton Township

HAMILTON -- Peanut butter and jelly. Mac and cheese. Whiskey and brine. One of these combos ain't like the others.

Our boy Edelstein used Facebook to crowdsource drinks he had never tried before, and thanks to a suggestion by April Nicolo he picked the "Pickleback".

It's a shot of Jameson's whiskey chased by a shot of pickle juice, which seems as logical a combination as chocolate cake frosted with guacamole, yet Edelstein agreed to try this strange, exotic concoction of feel-good liquids

"It has some sort of magic balance," April told Jeff at the bar inside festive Killarney's Publick House at 1644 Mercerville-Whitehorse Road during the live broadcast of the event.

April's entourage was at the bar -- Adrianne, Nicole, Lisa and Francine and some dude -- and they partook in the Pickleback party. Then a seasoned barfly by the name of Mr. Knox knocked one shot back followed by the neutralizer.

Here are the photos (not great because of the low-lighting), but they tell the story:


Jeff with April, Adrianne, Nicole and Lisa


All of them asking for Jameson's and pickle juice

Jackie the barkeep obliging those requests

Jackie the barkeep pouring the pickle juice

Adrianne and Nicole starring down the shots

The moment at hand is approaching ...

The staredown.

And there goes the pickle juice

Only a little dribbling ... the pickle juice ... Jeff tasted.

Post-Pickleback.

Nothing says sunny afternoon in Hamilton like liquid lunch


And here is the 10-minute debut of "Picklebacking at Killarney's" ...


Saturday, April 21, 2012

Saturday in the Burg

TRENTON -- I wonder if Stephanie Plum would recognize the 2012 version of the Burg. The demographics are changing by the minute, and by 2020 Latinos will be the majority population of residents and business owners in the swath of land from Hamilton to Liberty between South Clinton and Chambers. Times and Trenton ethnic immigration change, from the Hungarians to the Italians to the Latinos. If Latinos dominate the Burg by 2020, it will be interesting to see what group dominates the Burg in 2050. Anyway, here are photos (click to enlarge) from today in a piece of the Burg -- both sides of South Clinton from Hamilton to the Roebling Market with a little bit of action on Hudson. The newest Plum adventure in bounty huntering ought to be updated to represent these days in the Burg.


The byproduct of Manex and "Hollywood East!"


Pane in the glass


Squatter's paradise


Sunbeams


Once a prized jewel of the Burg


Squatter's paradise 2.0


A few bags and a rake and this place will be tidy!


It's Trenton: Both sides are the other side of the track


Ode to one of rap's greatest. Gangstarr


Poor Ma Bell


I want someone to paint this.


I know how they feel. 


Saturday in the Burg is Laundry Day in the Burg


Sloshed.


Poor Benci.


Poor Bill Baroni


First Baptistas praying for Guate Rico Deli owner


And afterward he & God's Army washed the owner's windows.


God.


Saturday in the Burg is Laundry Day 2.0


This fella's not doing laundry today.  Or tomorrow.


Taste that Carolina Goodness!

She's got crabs


Outside of the market

Tuesday, April 17, 2012

Trentonian TV Production Notes: Tyrone Miller Episode 4 Live from Thomasena's Takeout

TRENTON -- Folks in the part of town surrounding Spring and Calhoun are happier these days because one of their own, a 40-year-old man by the name of Venice Johnson, just opened an eatery and hired 42-year-old Donald Riley to cook world-class fish and grits. The fish and grits at Thomasena's Takeout at 141 Spring will hook you on first bite. That's what everyone says about the place, and it's why the flow of traffic in and out of the front door is constant.

Friday marks the west-side eatery's 4-week anniversary.

After the live broadcast of Episode 4 of The Tyrone Miller Show from inside Thomasena's, I ate deep-fried "swai" and buttered grits -- the first time I've eaten grits. Not sure why I went 40 years and 7 months without grits -- maybe it's the name. Grits. Polly always told Mel to kiss her grits, and the visual of that isn't so appetizing, so that may have stuck in my brain as a 7-year-old. Plus, I don't even know what grits are. Grits? They have an oatmeal-like consistency. Maybe tapioca pudding but hotter? I don't know. I do know that grits are bland unless you mix 'em with something. Looking forward to eating Thomasena's cheesy grits.

Tyrone's theme this week was "Finding Peace," and the energetic guy went off on a fine screed. But the point of this episode was to celebrate Venice Johnson, who named Thomasena's after his grandmother. "She helped raise me since I was 8," he told Tyrone amid the hustle and bustle of the 1 o'clock lunch crowd. "I'll be honest: She wasn't that good of a cook. But she was a heck of a woman. She had my back ... and I love her and miss her. And she was tough -- she gave it to you like it is. Just like we do here. We don't tell you basa is flounder when it's not flounder. We tell you basa is basa."

And basa is swai, and swai is great when Donald Riley makes it. The fish at Thomasena's is fresh, always fresh, be it whiting or tilapia or swai. Thomasena's also makes fresh burgers and turkey burgers.

"People are loving it," Venice said. "They deserve it. The hood deserves it."

Venice, who told Tyrone why his parents gave him that name, also shared his version of "The Secret." But you have to watch the episode to hear what it is.

From a production standpoint, you'll see how I had to set up the camera atop two cases of Snapple stacked on top of a tall chair. There was a ton of noise inside Thomasena's, so I told Tyrone to speak louder than usual, but he took it a notch higher than even I expected, and yet everything sounded fine by and large because Tyrone's booming voice balanced out the other noises. Also, it was equator-hot inside. Tyrone was sweatin' up a storm, as was I. Relief hit us every few minutes when patrons came through the front door. I also unintentionally appeared in the screen a few times -- at least my hands and arms did -- while trying to take some of the photos you'll see below. Traffic and blocking was a bit herky-jerky as was the lighting, but that's to be expected while shooting on location. Overall I was pleased with the production. I didn't like my still shots too much, though. I couldn't lock into the super-fine focus. I must improve upon my skills.

That said, here are photos from today's episode of the Tyrone Miller Show:

Spring Street


Corner of Spring and Calhoun, across from Thomasena's


Jovan Parham stands in front of the candy section at Thomasena's.


William Roman works prep at Thomasena's


The chef, Donald Riley


Fish oil


Hot fish, hotter sauce


Tophat


Tyrone has begun his show


Tyrone pays homage to The Trentonian


Tyrone talks with Jeremiah from Bass Brothers Produce, a supplier of Thomasena's


Tyrone holds The Trentonian


Venice Johnson said people in his hood deserve a place like Thomasena's


Venice's right hand


Venice touts a fresh batch of fried fish and grits


A Trentonian celebrating a Trentonian

Tyrone interviews Roman

"The Mayor" in his Timbs touts his new CD

An older patron and his long, long ... long nails

My swai and grits. Outstanding food. Satisfied belly.

A man named Frank who was walking on Calhoun toward Spring

A woman named Tyhera who said she runs the block

Venice Johnson grew up on that side of Spring Street

Then moved to this side of Spring Street

Tyrone, always with his arm around a guest. Great guy.

A man and his business castle: Venice in front of Thomasena's Takeout


And now here is Episode 4 of The Tyrone Miller Show: