Welp City News! Issue 5
Welcome to the third issue of Welp City News! For those of you just joining us, this is the go-to newsletter for all the latest and greatest Hooten Hallers updates, exclusive photos and drawings, and a special Hooten Hallers created recipe!
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A couple of big tours right off the bat this winter, and we're greasing up the van, oiling our boots, and packing our bags! We'll be teaming up with Scott H. Biram from Feb 2-24 and The Dead South from Mar 6- 26, along with some headlining shows of our own. Seriously folks, several shows are already sold out for TDS tour, so hop on that ticket train if you're planning to go (links below)! We're also dreaming of festival season when the weather's warm and the days are long.... you can catch us at Walk This Earth, MORoots, Vintage Torque, with other announcements coming soon.
As some of you may have heard, Kellie and her husband/ honorary Hooten Haller Ryan Koenig were in an accident in Charleston, SC. On December 5th, they were struck by a vehicle while walking on a sidewalk during a tour stop with Pokey LaFarge. Kellie sustained injuries to her knee and Ryan was very seriously injured. Kellie has been at Ryan's side ever since and he is recovering well, but Kellie won't be able to be there for the first few shows of the Scott H. Biram tour. In the mean time, John and Andy are going to kick it old school style as a duo like it's 2007-2013! Best wishes for healing to Ryan and we look forward to Kellie's return!
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One of the things that makes a touring band's life easier and better is having a great crew. We got a chance to interview the hard working merchandise sellers for the February Scott H. Biram/ The Hooten Hallers tour to get a glimpse at life behind the merch stand! (Editor's note: sensitive readers may want to skip ahead to the recipe section)
How long have you been working with The Hooten Hallers/ Scott H. Biram?
Jake: Four years (THH)
Thomas: I've been working for SHB the D.O.O.M. BAND for a little over 3 years now.
What’s your favorite part about being on the road?
Jake: Meeting many wonderful doggos and petting them.
Thomas: Free stuff, interesting people, and all the random shit that happens.
What’s the weirdest thing someone has said to you at the merch stand?
Jake: One time a girl took her pants off to show me a tattoo of Atlas with her boyfriend's face. She was very attractive and the tattoo was very well done.
Thomas: I guess it is when this dude just randomly informs me that he can't get it up unless he sticks his thumb up his butt. He was very serious about it too...
What do you do when you’re home?
Jake: I am a freelance artist, soup lord, and a celebrated barfly.
Thomas: I used to bartend, now I just do woodworking, play my own music, and mostly stay at home.
Some refer to your occupation is “slinging merch”; which object from your stand do you think you could sling the farthest?
Jake: Sleeve Liberation Scissors
Thomas: I call it "slanging" and the object I could sling the farthest would most definitely be the panties. Or anything that I may find that I want to sling from the panties.
What’s your favorite:
-mythical creature?
Jake: Cerberus
Thomas: The squatty potty unicorn.
-type of lamp shade?
Jake: Human skin
Thomas: I hate lamps.
-flavor of beverage?
Jake: Arnold Palmer
Thomas: Tequila
Describe yourself in one word:
Jake: TW!STED
Thomas: Heuristic.
Sage advice for concert goers this February?
Jake: Bring plenty of cash because you will want to buy everything from the dashingly charming gentlemen at the merch table. However, should you run out of cash- fear not- I can run cards.
Thomas: don't wait until the very end of the night to buy your stuff! You'll be drunk by then and you may forget. Wait until you're closer to the end of the night and you've had just enough decision making booze. Buy everything you can at this point. Always tip your merch guy!
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TOUR DATES
Tour dates with Scott H. Biram #
Tour dates with The Dead South +
Thur 2.01 - Memphis, TN @ Growlers ... tickets
Fri 2.02 - Lafayette, LA @ Blue Moon Saloon ... tickets #
Sat 2.03 - New Orleans, LA @ Santos ... tickets #
Mon 2.05 - Tupelo, MS @ Blue Canoe ... tickets #
Tue 2.06 - Birmingham, AL @ Zydeco ... tickets #
Wed 2.07 - Gainesville, FL @ Loosey's ... tickets #
Thur 2.08 - Orlando, FL @ Will's Pub ... tickets #
Fri 2.09 - Miami, FL @ Las Rosas #
Sat 2.10 - Jacksonville, FL @ Jack Rabbits ... tickets #
Sun 2.11 - Charleston, SC @ Charleston Pour House ... tickets #
Tue 2.13 - Huntsville, AL @ Sidetracks Music Hall ... tickets #
Wed 2.14 - Atlanta, GA @ The Star Bar ... tickets #
Thur 2.15 - Asheville, NC @ The Grey Eagle ... tickets #
Fri 2.16 - Raleigh, NC @ The Pour House ... tickets #
Sat 2.17 - Harrisonburg, VA @ The Golden Pony ... tickets #
Mon 2.19 - Washington DC @ Hill Country Live ... tickets #
Tue 2.20 - Pittsburgh, PA @ Hard Rock Cafe ... tickets #
Wed 2.21 - Ferndale, MI @ The Loving Touch ... tickets #
Thur 2.22 - Cleveland, OH @ Grog Shop ... tickets #
Fri 2.23 - Newport, KY @ Southgate House Revival ... tickets #
Sat 2.24 - Nashville, TN @ (Venue Change TBA) #
Thur 3.1 - Kearney, NE @ Gillie's
Fri 3.2 - Laporte, CO @ Swing Station
Sat 3.3 - Casper, WY @ The Gaslight Social
Mon 3.5 - Great Falls, MT @ Back Alley Pub
Tue 3.6 - Whitefish, MT @ Remington Bar ... tickets +
Wed 3.7 - Missoula, MT @ Monks Bar ... tickets +
Thur 3.8 - Ontario, OR @ Four Rivers Cultural Center ... tickets +
Fri 3.9 - Seattle, WA @ Tractor Tavern (early) ... tickets +
Fri 3.9 - Seattle, WA @ Tractor Tavern (late) SOLD OUT +
Sat 3.10 - Bend, OR @ Volcanic Theatre Pub ...SOLD OUT +
Sun 3.11 - Portland, OR @ Wonder Ballroom ... tickets +
Tue 3.13 - Los Angeles, CA @ Echoplex ... tickets +
Wed 3.14 - Tucson, AZ @ Yucca Tap Room ... tickets +
Fri 3.16 - 3.18- Austin, TX @ SXSW ... tickets +
Mon 3.19 - San Antonio, TX @ 502 Bar ... tickets +
Wed 3.21 - The Woodlands, TX @ Dosey Doe ... tickets +
Thur 3.22 - Oklahoma City, OK @ Tower Theatre ... tickets +
Fri 3.23 - Wichita, KS @ Norton's Brewing Company ... tickets +
Sat 3.24 - Denver, CO @ Cervantes' Other Side ... tickets +
Sun 3.25 - Winter Park, CO @ Ullr's ... tickets +
Mon 3.26 - Vail, CO @ Vail Ale House ... tickets +
Sat 4.21 - Albany, TX @ Walk This Earth Festival ... tickets
Fri 4.27 - Steeleville, MO @ MoRoots Music Festival
Thur 5.03 - Lombard, IL @ Brauerhouse ... tickets
Sat 5.05 - Dubuque, IA @ Vintage Torque Festival ... tickets
Europe May 21- July 2 Europe (club dates announced soon)
Sun Jun 10 - Riegsee, Germany @ Raut Oak Fest ... tickets
Sat Jun 30 - Tielt-Winge, Belgium @ Pirate Farm Fest ...tickets
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JOHN'S RECIPE: FERMENTED HOT SAUCE
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FERMENTED HOT SAUCE
Ok, this is less of a recipe and more of a technique. Though it may be quite simple, it is an ancient and powerful technique with the ability to transform ordinary fruits and vegetables into something wondrous. I’m talking about fermentation—the chemical breakdown of a substance by way of bacteria, yeast, or other microorganisms. “Cooking with bacteria??” You might say. “That’s GROSS!” To which I would reply, “CRAM IT! WITHOUT FERMENTATION THERE WOULD BE NO MODERN HUMAN CIVILIZATION ! SO JUST SIT YOUR BACTERIA-PHOBIC ASS DOWN AND LISTEN!” When we ferment, we create an environment where a particularly friendly and healthy type of bacteria called lactobacillus can thrive, and fortunately for us, when lactobacillus starts thriving it kills off all the other bad bacteria which can make us sick. This process not only preserves your veggies, but it also makes their nutrients more available, basically giving you all the benefits of both raw and cooked vegetables plus all the probiotic bacteria, plus a delicious salty tanginess you can’t find anywhere else. So let’s get started!
Materials:
-A wide mouth mason jar of any size. I used a 1 1/2 pint jar.
-A weight which can easily fit in the opening of your mason jar. Some options include a smaller mason jar (like a 1/4 pint jam jar), a smooth stone boiled for a few minutes to sterilize, or a specialty fermentation weight ( available here)
-some cheesecloth
-a rubber band
-some rubber gloves
-food processor or blender
-fine mesh strainer
Note: I like to use these special fermentation lids. They fit any wide mouth mason jar and they allow air to escape from the jar but not enter it. This makes for a more controlled environment and eliminates the need for the cheesecloth. Ingredients:
-Some hot peppers, stems removed and sliced in half lengthwise. I used about 6 jalapeño, 5 Serrano, and 4 habenero and my sauce was HOTT . 
To make it milder use all jalapeño.
-1/2 yellow onion, roughly chopped
-4-6 cloves of garlic, peeled, smashed, and left whole.
-2 cups filtered water
-3 tsp kosher salt (Not ultra fine powdery sea salt, definitely not regular ol’ iodized table salt) Directions
- Combine the water and salt and stir until dissolved
- Thoroughly clean and dry your materials and workspace. Make sure to rinse your jar and weight very well. Any soap remaining can hinder the fermentation process.
- Put on your rubber gloves and start packing the peppers onions and garlic into your mason jar as tightly as possible. It’s ok if they break a little. Just really pack ‘em in. Try to leave about 2 inches of space at the top of the jar.
- Pour in the brine until it just covers everything. You probably won’t use all the brine. Use a weight to ensure that everything stays submerged.
- Cover the jar with a couple layers of cheesecloth and a rubber band or use one of those fancy fermentation lids if you have one.
- Set the jar on a plate (in case it bubbles over) and put it somewhere at room temp out of direct sunlight. Leave it to ferment for anywhere from 2 weeks to 2 months. The longer you let it go, the more tangy and less spicy it will become. You can taste the brine every few days or so and decide when it’s sour enough for your liking (I let mine go for about a month and a half). During this time you might notice that your brine will get a little bubbly and a little cloudy. This is normal and a sign that everything is fermenting nicely!
- When you decide it’s sour enough, pour off the brine and reserve it. Transfer the peppers onions and garlic to a food processor or blender and run it until you have a fine paste.
- Add the brine back in a few tablespoons at a time until you achieve the consistency you like. Add most/all for a thinner Tabasco like sauce, add only a little for a pastier sriracha like consistency.
- Pour the sauce through a fine mesh strainer and press the pulp with the back of a spoon to get as much through as possible.
- Transfer to bottles or jars and store in the refrigerator for several months. I still have some in my fridge that’s about 6 months old that I use all the time. It just keeps getting better!
Note: This technique is pretty much foolproof, but things can still go awry sometimes. Sometimes you will find a whitish film on the top of your ferment. This is called Kahm yeast and is totally fine. What you don’t want to see is any colored mold or anything that looks fuzzy. One of the best ways of telling if it’s good is to give it a nice big sniff. If it’s good it will have a kind of tangy, slightly funky but pleasant smell. If it smells bad, nasty, or offensive, it probably is bad, nasty, or offensive (and potentially dangerous) and you should throw it away and try again.
Happy Fermenting!
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