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#1
DIRTY JOBS episode: J.O. Spice
Airing this week on Discovery, check out the new Dirty Jobs episode where Mike takes us behind the scenes of the J.O. Spice Company.
Often confused with their competitor Old Bay Seasoning, J.O. Spice is supposed to be favored for crab boils by chefs who know. Its a fun look at how these spice companies put their blends together and worth the 30-m watch.
(Old Bay is said to be better for shrimp and corn, while J.O. is better designed to handle the steaming for a crab boil.)
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Huskee
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- May 2014
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#2
I love Mike Rowe and that show. Side note, if you like Old Bay give Heaven Made's "Neu Bay" a try.
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Donw
Club Member
- Jul 2017
- 6162
#3
J.O. Spice is also the best source if you need engraved wooden crab mallets for your next crab feast.
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hoovarmin
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- Jul 2014
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#4
Mike Rowe is a national treasure
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WillTravelForFood
Club Member
- Aug 2021
- 1329
#5
Originally posted by hoovarminView Post
Mike Rowe is a national treasure
The whole show should be required viewing for high school students on so many levels.
- how to tell an interesting story about allegedly mundane topics
- how to make the subject of the piece (either the work or the workers) the star of the show rather than focus on the host... although watching Mike attempt to do the work is half the fun, and he really does seem to put effort into whatever it is he's tasked to do
- that there's more real jobs out there than just those you may hear about in your college prep classes. And some of them look fun, at least when edited for TV. Plus, how many interviews does Mike do where the staff have been doing the work for 10-20 years and still enjoying it?
- how to treat hard working men and women with respect for the job that they do
We're concerned about what will happen to the franchise when Mike decides to hang it up. You just can't take anybody into that particular host role, big shoes to fill. The show won't be the same with anybody else driving it.
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WillTravelForFood
Club Member
- Aug 2021
- 1329
#6
But back on topic: this particular episode also covers american Caviar.
As Mike says, he thinks it's important for people to know what goes into gathering/creating/making the food that we enjoy.
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