Thursday, July 30, 2009
Oh What A Night! A Great Karoake Night!
For those who were not able to make it to Jus Cheers last night for Karoake night, you missed a lot of fun, and the chance to see some potential talent. Admittedly, there were some participants who engaged in the singing for the sole purpose of the having a great time, as they and we know that they will never be the next American Idol. Sadly to say I belong in that group. However, that did not stop any of us having a wonderful time.
The selection of songs to choose from is at Jus Cheers is both large and varied, and so amidst much drinking and eating, we listened to, and participated in renditions of "Unchained Melody", "Turn off the Lights". "Chiquita", as well as other favorites ranging from songs by Frank Sinatra and Nat King Cole, to songs by Kenny Rogers and Dolly Parton. The well known "Jacko" was the soloist for 'Unchained Melody' and as quiet as it may be kept, Jacko has an exceptionally good voice and can certainly carry a tune.
As usual, our Karoake Hostess kept the pace flowing and coordinated, as well as contributed to the 'melodies' with and without the microphone. Everyone agrees that she has such a lovely voice, and we are eagerly anticipating the release of her album which is in the making. She is as gracious as her voice is delightful, and at no time did she ever make anyone feel that they were not the next Celine Dion or Babyface. Unfortunately, we, the Jus Cheers Karoake crowd were not that kind. However, it was all taken in the spirit it was given - everyone having a great time with friends.
Which beings up another splendid aspect of Jus Cheers - whether it is your first visit, or your thousand and first visit (count me in the latter) - you are a Jus Cheers friend. It is amazing how people are made to feel at home and comfortable with each other within minutes of their arrival. It must be the Jus Cheers spirit.
All in all, the night of Wednesday July 29, 2009 was an awesome night at Jus Cheers and we are looking forward to many more like it. I am counting down to next Wednesday when we do it all again at Jus Cheers starting at 9:00pm. Between then and now, I am going to secretly practise a song, and perhaps I shall either surprise everyone with my song, or accept the ineveitable - that not everyone is cut out to be a singer. One thing though is guaranteed, everyone is cut out to have fun and good times, and certainly thats what takes place at Jus Cheers.
Wednesday, July 29, 2009
JUS CHEERS PRESENTS SUNDAY MEMORIES
The only thing better than listening to 'Oldies but Goodies' is listening to them played by a DJ who spins thems so perfectly that their memories are enhanced, and their enjoyment is magnified. Jus Cheers has two DJs who take great pride in their knowledge of the Oldies and Goodies hits, and their expertise in blending the hits perfectly. With the best hits from the 50's, the 60's and the 70's, and the promise of the professional mixing of these songs, we can only wait until Sunday, August 2nd 2009, when Jus Cheers kicks off their SUNDAY MEMORIES which will occur every Sunday between 4:30pm and midnight. With a large and suitable dancing area, one will not be able to resist the call of the music, and the magic of the memories. Admission is free, and all we ask is that you have a good time. Our well renowned Jerk Pork and Jerk Chicken, along with drinks form the well stocked bar can only make a great thing better!! On August 2, 2009, at 4:30 , JUS CHEERS PRESENTS OUR FIRST OF MANY SUNDAY MEMORIES. We look forward to seeing you there.
Wednesday is Karaoke Night at Jus Cheers
You do not have to patiently wait to be discovered on American Idol - come and practice your singing talents, and have a fantastic time doing so, at Jus Cheers on Wednesday nights - 9pm until midnight - where everyone is a winner. The surrounding musical talents and the Karaoke seem even better when one is enjoying the Jerk Pork and the Jerk Chicken that Jus Cheers is well renowned for. Wash it down with a drink from our well stocked bar, and it is time to start singing again. Bring friends to show off your talents, or come and make new friends. Just remember - Try not to miss Karaoke night - yet another Jus Cheers fun filled night!
Monday, July 6, 2009
Jamaican Jerk - and it's History.
"Jerking food" is an unique Jamaican way of preserving and cooking meat. Pork was originally the first meat to be "jerked" but now chicken and even fish is "jerked". The origins of the word "jerk" in its application here are obscure. Your bodies reaction as you eat jerked meat; to pull or jerk a portion of meat off the fire; the jerking action as the meat is turned on the fire. Maybe its origins are in the Arawak Indian language.
Jerked pork or chicken is fabulous, by any definition or origin. It is truly one of the great culinary delights of the world.Its origins date back to the native Arawak Indians traditional method of using Jamaican pimento (what we callallspice) to season and smoke meat (primarily wild pigs). Combine this with hot chilies (originating in South America and the Caribbean) with pirates bringing in a variety of new spices from both the old and new worlds. The escaped slaves were very skilled at at slow roasting meat in pits. Both dry seasoning rubbed into the meat, and fiery hot marinades are what make the meat of fish so incredibly delicious.
The escaped slaves, called Maroons, are believed to have developed and perfected this method of preserving and cooking meat during their years living in the Blue Mountains while they were fighting the British troops.Recipes have been handed down through generations. These recipes and techniques have been kept secret, as competition and pride runs high among jerk cooks in Jamaica.
Pimento (allspice), hot chilies and salt are common to all mixtures, plus additional herbs and spices (sometimes up to 30 or more) usually including thyme, garlic, cinnamon, scallions, and nutmeg. Sometimes the dry seasoning mix is rubbed into the meat, sometimes the meat is left to soak overnight in a wet marinade. The meat is basted with the seasonings as it grills slowly over a smokey wood fire, preferably of pimento (allspice) wood. The result is a delicious meat, chicken, or fish, that goes perfectly well with a beer.
Jerked pork or chicken is fabulous, by any definition or origin. It is truly one of the great culinary delights of the world.Its origins date back to the native Arawak Indians traditional method of using Jamaican pimento (what we callallspice) to season and smoke meat (primarily wild pigs). Combine this with hot chilies (originating in South America and the Caribbean) with pirates bringing in a variety of new spices from both the old and new worlds. The escaped slaves were very skilled at at slow roasting meat in pits. Both dry seasoning rubbed into the meat, and fiery hot marinades are what make the meat of fish so incredibly delicious.
The escaped slaves, called Maroons, are believed to have developed and perfected this method of preserving and cooking meat during their years living in the Blue Mountains while they were fighting the British troops.Recipes have been handed down through generations. These recipes and techniques have been kept secret, as competition and pride runs high among jerk cooks in Jamaica.
Pimento (allspice), hot chilies and salt are common to all mixtures, plus additional herbs and spices (sometimes up to 30 or more) usually including thyme, garlic, cinnamon, scallions, and nutmeg. Sometimes the dry seasoning mix is rubbed into the meat, sometimes the meat is left to soak overnight in a wet marinade. The meat is basted with the seasonings as it grills slowly over a smokey wood fire, preferably of pimento (allspice) wood. The result is a delicious meat, chicken, or fish, that goes perfectly well with a beer.
Friday, July 3, 2009
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