Rx Bandits at Baltimore Soundstage

It was fitting that we had to take the train to the Rx Bandits concert in Baltimore on Wednesday night. Each of the forty-two minutes on the train heading north transported my brother and I back in time to the year 2003, when the bandits released their groundbreaking album “The Resignation.”

The Rx Bandits, a largely unknown progressive rock outfit from Southern California, were a touring act for seventeen years before calling it quits a few summers ago. The band was exhausted from the grind of touring and never really breaking through to anything resembling financial success. But after almost two years away from their dedicated fan-base, the group decided to reunite on a tour celebrating the album they made at the onset of the invasion of Iraq, an album that changed them from a fun-loving ska band to a voice of protest that captured the anger and uncertainty of a country heading to war.

The show was played at the Baltimore Soundstage, a a dance hall about half the size of the Black Cat.

The Bandits played “The Resignation” in its entirety. The crowd pulsed with excitement and an enthusiastic pit broke out in front of the stage. Not quite a sellout, there was a clear divide of those simply in attendance and those RXB fans who have waited years for the band to take the stage again (full disclosure – I am a huge fan).

The Bandits have always been known for their high-energy show that features multiple time changes and plenty of strong jam sessions – jumping between reggae inspired transitions and all-out metal guitar shredding.

After about forty minutes in the pit I stepped back to catch my breath and observe those enjoying the show. Though still a youngster by many definitions, I was no longer able to hang in the pit for the entire two-hour set. Looking at those eager to sing along to every word while on the verge of passing out from heat exhaustion (including my brother who I thought was a goner several times), I saw something that reminded me of why I came to love the Bandits so strongly years ago.

The band’s message often points to a community of those in “the know.”

The noble few who dare question the status quo and examine what is that is motivating our behavior.

“Overcome,” the anti-war track from “The Resignation” was my first experience in finding music that asked me to stand in opposition to the government. I identified with the simple message:

“We’ve had enough of these politicians’ wars, what we need right now is love… I’m not buying, no I’m not giving in to a culture that objectifies all of our women. I’m not buying, no I’m not consuming to the apathetic dribble on the news media’s chin.”

Rx Bandits – Overcome

Contrary to the wishes of their fans and well-wishers, the Bandits may never make it to the top of the mainstream charts. Their sound is too progressive for radio and their message asks audiences to think deeper than your average rock outfit. However, the rock scene is better when musicians like the gentlemen in RXB are playing live music that inspires.

Looking at the young crowd, I recognized the passion of those eager to dance in opposition. Those who may not entirely be dismayed by the political process or better yet, those who can’t wait to get their hands involved in the process to change things up.

Following the full album performance, the Bandits launched into a second set that touched on other parts of their catalogue. They are touring with a full horn section so old favorites off of “Progress” brought a welcome change of pace.

After almost two hours of live music the band wrapped their set with the song “Only for the Night” – a punchy ballad about a former lover who you simply cannot shake, someone who you return to even though you know it will not be for the best.

Knowing the set was coming to a close I rejoined the pit, doing my best to mimic lead singer Matt Embree one last time.

The song ends with the lyrics:

“Lately I’ve been lonely, I couldn’t tell you why. She lives without emotion, it makes me better. Only for the night.”

The night in Baltimore to see RxB most certainly made me better. Here’s hoping for many more.

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DC Version of In-N-Out – Animal Style Recipe

Our friends at FlipFlopsandFreedom.com replicates California’s (and only 5 guys competition) of the In-N-Out Animal Style recipe. This needs to be shared!

Visit their website at FlipFlopsAndFreedom.com

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That shout alone should let you know three things about us:

1. Snow is a place, not a weather pattern.

2. Yes, we WOULD rather be at the beach.

3. We L-O-V-E In ‘n’ Out.

Now, In ‘n’ Out is pretty strict about where they’ll build their restaurants. In the foreseeable future, there is just no way we’re getting one within 1000 miles (and we probably wouldn’t drive more than 500 for a burger–but we would def drive 500 miles for an In ‘n’ Out burger if that were an option). Luckily, some crazed chef did a serious breakdown of an animal style double-double. Here is the link. That man is a saint.

With recipe in hand, we tracked down all the necessary ingredients.

Ingredients

• 1/2 pound burger patties (the recipe calls for 2 quarter lb burger patties, but we’re rebels)


• 6 onions


• 1 tomato


• A head of lettuce


• Mustard


• Mayo (for sauce–2 tablespoons)


• Sweet relish (for sauce–2 tablespoons)


• Ketchup (for sauce–1 tablespoon)

In ‘n’ Out Animal style burgers have a few components that make them different than a regular In ‘n’ Out cheeseburger. The one that really stands out when you take a bite, though, are the caramelized onions. Oh my. Those onions…they are perfection.

Now, the recipe says that the onions take a while to cook. A while? A while is the length of a sitcom. This was forever. It really should say, “the onions will take forever.” But when we want something, we put in the hours. Hours. 3 hours. Not joking. Start the onions EARLY. We thought this would be a lunch meal, but it ended up being dinner, because of these onions. However, let us say two words: WORTH IT!

So! Now that you’ve got your six onions in hand, chop ‘em up. We stuck ‘em in the food processor after chopping. And LG left quite a few on the floor, too.

“Chopping is hard.”-LG

After chopping/food processing the onions stick ‘em in a pan with some oil over medium heat (let’s be honest, we started them on high heat and then realized that impatience didn’t make them cook more quickly–it just burned the bottom ones). After about an hour, pour 3/4 cups of water over the onions to “deglaze” the pan. We’re not chefs–that’s just a word the chef used. But it works, so whatever.

Wow. that is a TON of onion.

When the onions FINALLY start turning brown, turn the heat down a bit. Get up from your game of Wii Monopoly about once every hour to deglaze the pan again. You’ll end up doing it 3 times.

No joke. Here is what you’re left with at the end. It’s delicious. It’s fragrant. And it’s about 1/6 of what you started with. This is the bowl we used to move the onions (one at a time) to the pan. They REALLY cook down.

Delicious onion jam.

So, now you have your onion jam. Next step: make your special sauce.

So, this is where we thought the recipe guy got a little nuts. You broke down the exact amount of ketchup, mayo, and sweet relish of the sauce? I bet they don’t even try that hard at the restaurant. However, we thank him, because it’s delicious. The special sauce is easy: take the 2 tablespoons sweet relish, 2 tablespoons mayo, and 1 tablespoon ketchup and mix them. Easy peasy.

“Special sauce is gross.” Whit the weirdo

(possibly captioned by LG)

Now it’s time for burgers!!!

Whit did our burgers (LG is scared of raw meat…unless it’s fish. Weirdo). She added some salt, pepper, and garlic powder to the meat for taste. Then the magic happens: mustard. What? Mustard. Whaaa? Mustard. For real. We’ve more or less decided anything cooked on a pan should be cooked with mustard. What? Mustard. Whaaa? Mustard.

Just some raw meat hanging out in a pan.

SO! After seasoning, we threw the burgers in a skillet. Then mustard was added to the top. THEN we flipped the burger. The smell of that mustard cooking is so good. SOOO GOOD! Then throw some cheese on top and let it melt. Once your burger is cooked through (please make sure your burger is cooked through) it is ready to go!

Assembly line dinner: what it looks like to live with roomies.

We won’t run down burger assembly–we’re assuming you can assemble a burger. We wrapped them in lettuce ’cause LG-the-weirdo doesn’t eat carbs.

No. Thank god.

The burgers were AMAZING! We made ours with thicker patties instead of two patties, and it worked just fine.

Whit

LG–eager much?

Really, what makes it great are: the onions, cooking the burger with mustard, and the special sauce. We figured it out! And yet, we will definitely still pay for In ‘n’ Out every time we’re back home.

Whit and her protective eye wear. Onions are dangerous, people!

We’re giving this a HELLA INVOLVED rating, because the onions took forever.

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If you enjoyed this recipe, let @whitneymello know! And check out her website, http://flipflopsandfreedom.com.

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Rose Review – Buti Nages Costieres de Nimes

This is a review of a rose. First, let me explain; THIS IS NOT A REVIEW OF WHITE ZIN. Now, please read on if you would like to learn about an awesome value wine that is light and refreshing and perfect for summer time gatherings. If you don’t care to learn about this well-priced summertime companion, please return to your gulag and enjoy your borscht and white zinfandel.

Now, the distinction. A rose is a red wine made more like a white. There, I said it. Its not a sugar water excuse for wine made from rot gut cheap grapes with tons (literally) of sugar added to give it a flavor other than that of battery acid, which is what a white zin would taste like before the Kool-Ade man adds his flair to the mix. Roses are made to be drank in warmer weather with light fare and typically hail from warm regions like the Spain, Italy or in this case the South of France. Once the red grapes are harvested and pressed, the skins are allowed to float atop the squeezed out juice for a very short period of time to impart light red (pink) coloring and a touch of flavor. With the Buti Nages, which means gather nectar in French, the 12-24 hours of skin contact give the wine many of the flavors and aromas that Rhone nerds love in their weightier red wines made from sun hearty grapes like Syrah, Grenache and Mouvedre. White Zin conversely should be banned and forever expunged from the annals of wine history because it simply is not wine, I wouldn’t even use it clean rust from screw drivers.

The Buti Nages has a pale salmon color in the glass and is clear with lots of very small slow forming legs. The first smell didn’t reveal much; only a slightly sun baked cranberry or red fruit aroma likely the result of the growing conditions in the southernmost vineyard in France with dry, windy and warm conditions. Giving it a second whiff, I got more of a sweeter red fruit aroma that was very inviting. I also picked up on some cinnamon, almost like Dentyne gum, with raspberry and strawberry and some baking spice tucked in there. It’s an odd smell combo, but it works.

The first sip reveals that this is a true rosé. The Syrah and Grenache (it’s a 40/60 blend of the two) flavors are still evident but more subtle than a full on red, just the way a rose should present. I picked up on some cooking spice again, and sour kirsch. I had to really search for the red fruit, but eventually the cranberry and raspberry came through, especially on the finish. Spice was more evident on the front. There is a light jamminess to it, again a nod to its Rhone heritage where the vines spend time under hot sun and the stony soil radiates heat onto the grapes after sundown.

I found the wine to be bone dry and crisp from the acidity with a fairly short finish. The light body works well with the higher than average acid resulting in a very easy to drink refresher. The red fruit and spice flavors are complimented with a touch of minerality but all the flavors are light and no one flavor dominates. It’s got 13% alcohol and that combined with the acidity definitely give it a nice bite, but I’ll stop short of saying that the wine is unbalanced. I think the bite is really nice, especially when its hot out and makes the wine not only more enjoyable and refreshing but enable it to stand up to saucy barbequed ribs or pulled pork. You could also pair it easily with burgers au poivre or something far lighter like chilled shrimp or crab claws.

This is a great summertime rose, and ringing in at all of $12, a great value too. Its an excellent starting point for rose novices and would be welcomed at parties and BBQ’s. Buck the stereotypes and give this wine a shot, you will not be disappointed…. Unless you’re in to that whole Kool Ade White Zin thing…. In which case this aint for you!

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