What beer are you drinking now? #3410

As we're in the weeks following my 49th birthday, I'm not exactly feeling like a young man, particularly as I'm currently suffering a lengthwise split of a rearward tooth, but I appreciate the sentiment. As for beer content, I'm currently hitting Brick West's Out Cold IPA at the source.

 

Great meatloaf and Instant pot baked potato.


Awesome pb stout.


Cheers

 

Your challenge is refreshing and enjoyable.
The Stevie Wonder song is a nice slice of life in the city. They have not edited the N word out at 5:12 . I have to add -- Was this when he was Little Stevie Wonder ?

 

Merchants Keep IPA. Cheers!

 

Courtesy @sharpski , a 5/8/2018 bottle of Ale Apothecary The Beer Formerly Known As La Tache, Rum Barrel and White Peach is nearing the end of its time on this mortal coil. It's a damn great beer.

 

Main Boss Imperial Stout
Fair State Cooperative and Pulpit Rock collab.

 

Well, the live side of Fandango is the music that changed my life. I was a 15 year old meatball who liked Top 40 pop (WAXC in Rochester NY playin' those KC and The Sunshine Band hits!), until my friend Norman Hartley, as we prepped his beater Vega in his parents garage, in anticipation of all the babes we were gonna pull, played it for me. Something deep inside me clicked, and, well.......

 

Sorry to hear that, here's hoping things work out for your friend.

 

We get Melvin up in SW Mizzou, but always a crapshoot if it will be worth buying

 

Looks awesome as usual, Chef

 

Modern Times Crankin' Foamers American Slammin' Beer. 4,5 abv, Not in the BA data base. Cheers!

 

Rochester…now in Kiribati. You’re a long way away.

 

Son#1 came over for dinner, his GF was in Oklahoma attending a funereal, so it was kind of nice to have him all to ourselves. I watched about 20 minutes of the NBA All Star game with him, not as lame as the Pro Bowl, but not far from.

Many thanks to @sulldaddy for this Counterweight Brewing/Victory Collab Weight of Victory Lager. Still sad Victory isn't here any more

 

Turned out decent. You are modest! For the rest of us it would be awesome!

I will offer some "not asked" for tips, for your health.
#1 90% of the ground meat sold n America has salmonella or E.coli in it.
#2 Grinding your own can mitigate this since most if any may be on the outside of the cuts to be ground. So if you can grind your own or know a butcher that is, great.
#3 With commercial ground beef, rare or medium rare is not your friend, fine for steaks or other cuts. For me it has to be 160 or so for few minutes, and the pink beef shown did not see that temp.

Please do not get pissed, your food posts have shown you have been rapidly moving up with great success from the olden days. Keep it up, man. Cheers!

 

One more for the road



Make it a great week BAs

 

The Powder Day went down quick! Now revisiting Grapefruit Slam while checking on the chicks..





Cheers!

 

160 is essentially the instant kill temp for the majority of the bugs that will get you sick. Lower temperatures, while taking more time to kill these bugs, will still net a safe to eat meal.