Adventures at The Jungle Jungle Jim's Blog

  • New In The Jungle: Lusty Monk Mustard – Indulge, Repent, Repeat

    The Cheese Shop isn’t just about cheese, we love it, but we also love everything that pairs with cheese! We’re excited to offer Lusty Monk Mustard from Asheville North Carolina! We have their Original Sin, Altar Boy Honey and Burn In Hell Chipotle Mustards.

     

    What’s in the name?

     

    In medieval Europe, there was a widespread belief that mustard was an aphrodisiac. As a result, some monks were forbidden to eat mustard,

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  • We Have Just Returned From The Annual Home And Housewares Show In Chicago And Can Hardly Contain Our Excitement!

    Gourmet Galeria managers, Jenny and Travis, have just returned from the annual Home and Housewares show in Chicago and can hardly contain their excitement. We will be unveiling the bounty of their treasure hunt in upcoming issues.

     

    Today we want to introduce you to the FINEX cast iron cookware company. This is not your grandmother’s iron skillet, folks! Handcrafted in Portland, Oregon by a team of self-described perfectionists, these heirloom pieces boast a lifetime of “happiness” guarantee.

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  • Thank You Cincinnati For Voting Us The Best!

    At Jungle Jim’s International Market we work very hard each day to make this amazing market of goods from all over the world come to life! We would like to thank YOU, Cincinnati, for voting us to the number one spot in six categories in the CityBeat Best Of Cincinnati Edition!

    Here’s some of the reasons that you’ve found us to be at the top of the heap!

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  • Beer Department: 90+ Rated April 2018

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  • Beer Department: The Rise of American Craft Lager

    Lager is something of a dirty word in American craft beer circles. Before a few centuries ago, all beers were brewed as ales, i.e. warm, top fermented beers with plenty of secondary yeast aromas and flavors. All ales also used to be some shade of amber, brown or black. The ability to gently dry malt that yielded a lightly colored golden beer coincided with the isolation of lager yeast in the 19th century. Thereafter, these clean,

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  • Beer Department: Expert Picks April 2018

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  • Discoveries at the Jungle: Mint

    Mint is a mouthful! It’s one of the most popular flavors in use across the globe as well as across our shelves. Though it’s familiar, it immediately transports our pallets and imaginations. We’re taking you beyond just peppermint candies and chocolate you might be familiar with to explore mint teas, sauces, jellies, extracts and more!!

     

    Mint as an herb thrives near pools of water, lakes, rivers and cool moist spots in the shade.

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  • Discoveries at the Jungle Mint: Cooking With Mint Part 1

    Mint is an often overlooked herb as most people get caught up in mint candies, gum or other snacks, but mint can be a welcome and delicious addition to many meals! It can add a refreshing, clean taste to any dish. Go ahead, be adventurous!

    Check out our features this month:

    Discoveries at the Jungle: Mint

    Cooking With Mint Part 1

    Cooking With Mint Part 2

    Cooking With Mint Part 3

    Mint Teas

    Mint Snacks Part 1

    Mint Snacks Part 2

    Mint Snacks Part 3

    Mint Snacks Part 4

    Mint For Your Health

     

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  • Discoveries at the Jungle Mint: Cooking With Mint Part 2

    Mint is an often overlooked herb as most people get caught up in mint candies, gum or other snacks, but mint can be a welcome and delicious addition to many meals! It can add a refreshing, clean taste to any dish. Go ahead, be adventurous!

    Check out our features this month:

    Discoveries at the Jungle: Mint

    Cooking With Mint Part 1

    Cooking With Mint Part 2

    Cooking With Mint Part 3

    Mint Teas

    Mint Snacks Part 1

    Mint Snacks Part 2

    Mint Snacks Part 3

    Mint Snacks Part 4

    Mint For Your Health

     

    Read article
  • Discoveries at the Jungle Mint: Cooking With Mint Part 3

    Did you know Jungle Jim’s has an in-house cooking school? We are pleased to have Leigh Barnhart Ochs as our Cooking School director! She was a guest instructor at The Cooking School from 2005- 2010 when she assumed directorship. Her training includes ten years of cooking school sessions at LaVarenne at The Greenbrier in West Virginia, cooking and studying with Julia Child, Anne Willan, Lynne Rossetto Kasper, Todd English and other top chefs in the industry.

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