Whisk(e)y, wine and cheese!

[Downwindtracker2]

Great , even good beer is more difficult to brew than wine. It takes skilled brewmaster.

I worked for a contractor installing a new mixer in Molson's brewery on Burrard street in downtown Vancouver. When I got the dispatch, I thought, oh good, beer with lunch. Well they stopped that a few months before. It seems the grain truck drivers from the prairies were abusing that. Think of driving a large semi out of downtown Vancouver smashed. I never got a free case or even a single beer. I'm a Canuck fan, in fact from the days of Pacific League , so I never buy Molsons.

 

[Chicken lights]

Give the boys there a salute from me if you get there pls.

Yes, sir

 

[Susquatch]

After you've drank "culvert beer" of unknown aging process ( 1 month or 6 who knew) for a few years, anything fresh from a store is "good beer"

Is that similar to culvert water?

 

[wmetfab]

Paint thinner..

 

[ChazzC]

I didn't know they offered tours. There's a pit bbq place just north of Shamokin that I've always wanted to stop into. I'm thinking Arlington this trip and possibly DC.

Shamokin or Shamokin Dam (on 11/15). If the latter and you’re referring to Skeeter’s BBQ, I stopped there 15+ years ago and wasn’t impressed.

Now Andy Nelson’s in Cockeysville, MD (near I-83) is the real deal.

 

[ChazzC]

I built a reflux still, all copper and silver solder and easily produced a 95% ethanol product . cut 50% with water and the first mouthful, your teeth went numb. Interestingly it also gave no hangovers.

You don’t think we drank we drank Purple Passion just because we liked grape juice, do you?

Congeners: How They Affect Alcohol and Hangovers

Congeners are byproducts of alcohol being fermented or distilled. Some research suggests they may have something to do with more severe hangovers.

www.healthline.com

 

[Chicken lights]

Shamokin or Shamokin Dam (on 11/15). If the latter and you’re referring to Skeeter’s BBQ, I stopped there 15+ years ago and wasn’t impressed.

Now Andy Nelson’s in Cockeysville, MD (near I-83) is the real deal.

I'm thinking it is Skeeters.

There's a BBQ place in Virginia that slices the meat on a cutting board at the order counter- a customer commented that "that's how you know it's authentic". Doesn't matter if you order pork beef brisket sausage etc it all gets cut up the same way

And that's the only BBQ joint I've been to that does it that way. Their collard greens are amazing

 

[ChazzC]

I'm thinking it is Skeeters.

On top of a hill on the left as you head down Rt15. It’s kind of a Yuppie place.

There's a BBQ place in Virginia that slices the meat on a cutting board at the order counter- a customer commented that "that's how you know it's authentic". Doesn't matter if you order pork beef brisket sausage etc it all gets cut up the same way

King’s in Petersburg (not too far off I-95) is like that: they have a separate door for takeout and cut to order on the counter.

“Real” BBQ joints don’t use plates, just thick reddish brown butcher paper.

 

[Chicken lights]

On top of a hill on the left as you head down Rt15. It’s kind of a Yuppie place.


King’s in Petersburg (not too far off I-95) is like that: they have a separate door for takeout and cut to order on the counter.

“Real” BBQ joints don’t use plates, just thick reddish brown butcher paper.

You can laugh- Mexican and tacos was a learning curve, both on how to order and how to eat it. BBQ we still working on

I love how the USA expects you to know these things. My Spanish is poor so that's been part of the fun

 

[JustaDB]

My Spanish is poor so that's been part of the fun

All you need to know is, "Dos cervezas, por favor."

 

[Chicken lights]

All you need to know is, "Dos cervezas, por favor."

my "dos equis " was laughed at