Twisted to the Root: Jason Boso on Kids' Jokes, Pantlessness and Steakhouses
Jason Boso, owner and chef at Twisted Root Burger Company and Cowboy Chow
On Wednesday, we gave you the goods on Jason Boso, owner and chef at Twisted Root Burger Company and Cowboy Chow. Today, we ask Boso to finish a few sentences for us. Tomorrow, he shares one of his recipes. (Note Boso's words are after the ellipses.)
I was raised in...Miami. Moved here when I was 17. Went to Stephen S. Austin. My dad transferred here. I stayed because the people are so nice. My friends say I'm...the life of the party My momma told me...always treat women nice If I had 24 hours to live I'd...I would eat a hot dog. I would eat a hamburger. I would eat a great piece of pizza. I would eat a cheese steak. And, maybe, I would eat a whole gallon of mint chocolate chip ice cream. And then I'd have sex.
A great burger is all about...proportions. The proportion of the hamburger. You don't want too much bun to meat or too much meat to bun. Every ingredient is very important. If any one ingredient is overpowering, it doesn't jive in your mouth. It wants the sweet and the tangy and the salty and the umami. You want them all in bed together and getting it on.
My guilty pleasure is...kids' jokes. Like when a 4-year-old tells a joke. That's why we have T-shirts that say our burgers are Sofa King Tasty. Old ladies would see it on the sign and say it again and say it again. So funny. If I could go anywhere, I'd go...I've always wanted to climb the pyramids.
Never again will I...think it's funny to take my pants off in a restaurant. I was at beer tasting and it was all 9, 10, 12 percent alcohol, but I'm drinking at my 4 percent rate. So I think, "I'm going to take my pants off with no one looking" and then I walked to the bathroom with my pants off. I got thrown out of the restaurant.
The CD I couldn't do without...this is an embarrassing one for me. I'm going to throw chef Blythe Beck under the bus here. New Kids on the Block. Just like Blythe. It was my first concert. So there's some nostalgia and energy and now it's just the "oh oh oh..." [He sings.]
I relax by...I'm a very social guy. So, I relax by beers with buds.
If it weren't for cooking, I would be...I want to someday produce a movie. I like documentaries, like Murderball. Another one I love is My Kid Could Paint That.
I get my cooking inspiration from...I drink a lot.
Every kitchen needs...a good quality chef's knife and a pepper grinder. Do not use already-ground pepper. Throw that out of your damn kitchen.
My favorite movie is...Austin Powers.
Kitchen tool I could not live without...Santoku chef knife. I make it work for everything else.
The best gift I ever received was...a pair of open-ended plane tickets. A girlfriend gave them to me. We went to Costa Rica.
Dallas diners expect...to not wait. They go to NY and wait three hours and they're OK. They have to wait 15 minutes here and they're like, "Fuck this place." There's a sense of entitlement in Dallas that you don't get in San Francisco or New York. People are like, "I own this table. I bought a 60-dollar steak. I'm going to take this picture off the wall." That's here. [At Cowboy Chow.] But people will wait 45 minutes for a burger [at Twisted Root]. They'll wait at the counter but not for table service.
One thing that surprises me about the Dallas dining scene is...the number of steakhouse. We don't need another steakhouse. A lack of hot dog places.
The changes I'd like to see in the Dallas dining scene are...more crudo and ceviche on menus. I see that more and more on menus elsewhere, and people are getting used to it. Gimme more hamachi.
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