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Month: November 2016

  • Let’s Talk Salsa – This Year’s Weekend of Fire X Best Salsas, That Is…

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    ​We’re still cooling off after this year’s 10th anniversary Weekend of Fire, but we want to make sure that both those of you who attended, and those who didn’t get a chance to check things out, can still get your hands on the best of the best (as voted by WOFX attendees). This week, we’re going to highlight the top 3 salsas!

    It’s almost time for non-stop holiday parties and celebrations, so we think bringing any one of these award-winning salsas along with you is going to kick things up a notch (and make you the hit of the party,

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  • Scalar Energy Pendants – Lava-Based, Theta Energy Rich

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    Made from a lava based compound and embedded with alpha and theta energy, Scalar Energy Pendants can last for a minimum of 50 years with very little maintenance. It’s as simple as laying yours in the full sun for 3-4 hours twice a year.

    Scalar energy works by eliminating negative, man-made frequencies from cell phones, computers, WiFi and other electrical equipment, and does so without disrupting the function of the equipment in use. Read article

  • Olive Pit Featured Olives of the Week – Italian, Spanish, and Greek (and Something Spicy)!

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    Green Cerignola – a meaty green olive from Italy, it may look like your typical green olive, but not so fast! The Green Cerignola is firm to the touch and not too salty thanks to its water brine. It’s very juicy when you bite into it, so have your napkins handy. The overall flavor of this olive is mellow and earthy – we think it will quickly find a place on your list of favorite Italian olives. Read article

  • Deer Creek Cheese – The Blue Jay – An All-new Way to Experience Blue Cheese

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    This is one of the newest and most unique cheeses in the shop right now, so we were both excited to try it out and to share it with you. The Blue Jay is a Quintuple Creme Blue, which gives it a complex and fascinating texture with a satisfying bite and buttery flavor that blue cheese fans are so fond of. Taking this one over the top, Deer Creek Cheese then crushed juniper berries and put them into the blue strains to add an extra layer of flavor and texture.

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  • Holidays at the Jungle – In-House Smoked Fish, Made Fresh for You!

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    Shortly after I started at Jungle Jim’s, in 2008, the person who did all of our in-house smoked seafood retired and I inherited the job. Before he left he taught me how to brine the fish, as well as the proper amount of time and temperatures to smoke each one. At that time we only had 3 types of smoked salmon (regular, cajun and peppered), along with cod and haddock. Excitingly, I was allowed to experiment and try new types of fish and flavors. Read article

  • The Cooking School: Beef Stroganoff

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    ​Do the words “beef stroganoff” conjure up the image of a strange concoction served to you as a child? Maybe some chunks of mystery meat swimming in a puddle of thick sauce with mushy noodles on the side? Well, let’s dispel the bad memories and allow The Cooking School at Jungle Jim’s International Market to introduce you to an elegant rendition of this cold weather classic. Our staff readily admits that we are lucky to have access to a cook’s fantasy food world right below our cooking school kitchen, Read article

  • Beer Department: High ABV Beer

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    Since Ohio has recently repealed an asinine law that limited the alcohol content of all beer made or sold in Ohio to 12% alcohol by volume (ABV), our shelves have rapidly begun filling up with potent options. As customers begin exploring these bold new frontiers, I thought it would be a good time for a little insight into alcohol.

    The alcohol we consume in beverages is ethyl alcohol. It is produced as a metabolic end-product in beer when beer yeast (typically Saccharomyces Cerivisiae) consumes the maltose sugars in malted grain and creates carbon dioxide,

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  • The Foodie Press: Spanish Cheese Board Wine Pairing

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    What’s cheese without wine? Nothing (well, not nothing, but it’s definitely not all it can be). Which is why we talked to our wine experts in the Beer and Wine Department at Jungle Jim’s International Market about what would pair bet with our Spanish cheese board from Wednesday. We figured a few wine suggestions wouldn’t be amiss. To work with the Manchego, try a Rioja, which is a Spanish red wine that pairs well with heartier cheeses. Read article

  • The Foodie Press: A Simple Spanish Cheese Board

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    In honor of the rapidly approaching celebration of cheese, we figured today would be a perfect day for a new Cheese Board post, but this time we’re taking an international spin. Our experts in the Cheese Shop downstairs helped us cobble together a simple, delicious Spanish cheese board, and we’re excited to share it with you!

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    The Cheeses Iberico – Read article
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