The Beer Engine

Dimetapp Allergy typically has a grape flavor. This taste is often described as sweet and somewhat medicinal, similar to other grape-flavored children's medications. The grape flavor is intended to make the medicine more palatable for children, although opinions on the taste can vary. Some may find it pleasant, while others might find it too artificial or strong.

It's important to note that Dimetapp Allergy is an over-the-counter medication and should not be used as an ingredient in cocktails or any other recreational beverage. Mixing medications with alcohol can be dangerous and lead to serious health risks, including liver damage, increased side effects, and dangerous interactions.

I love chicken tenders but no breadcrumbs allowed and chicken breast are too lean. So how did I fix that. 

Sliced chicken breast in thick slices (aka tenders)

Dip in egg

Dig in grated Parmesan

Dip in egg

Dip in Parm

Squeezing in your hand to shape and push cheese in chicken a little more secure

Fridge for 30 min

Pre heat air fryer

400 degrees for 15 min. Turn half way. These were thick tho

The next batch I did for only 10 min. 

Yummy

Update: I know a lot of y’all like grinding pork rinds but I just can’t do the taste so this is a great substitute for me and wanted to share.

Josh Giddey recently made a splash at the Great Australian Beer Spectacular (GABS), delighting fans with his appearance at one of Australia’s premier beer festivals. Known for his love of craft brews, Giddey explored the festival’s unique offerings, highlighting his connection to his Australian roots despite his rising fame in the NBA. This blend of local culture and global stardom exemplifies Giddey’s down-to-earth personality and relatable charm.

As rumors of Giddey potentially joining the Chicago Bulls gain traction, his presence at GABS adds an interesting layer to his narrative. Giddey’s versatility and basketball IQ make him an exciting prospect for the Bulls, a team with a storied history including Australian legend Luc Longley. Longley’s success with the Bulls in the 1990s set a high bar, but Giddey’s unique skill set and leadership potential could see him carve out his own legacy in Chicago.

Giddey’s journey from enjoying local craft beers to potentially leading an NBA franchise is a testament to his multifaceted appeal. His grounding in Australian culture, combined with his relentless drive and basketball prowess, positions him as a potential future legend. If he joins the Bulls, he could follow in Longley’s footsteps and perhaps even surpass the achievements of his predecessors, all while maintaining his genuine and approachable nature.

Bain Capital, a renowned private equity firm, has ventured into the burgeoning hard seltzer market with the launch of their innovative brand, High Peaks Seltzer. Targeting health-conscious consumers, High Peaks Seltzer offers a refreshing, low-calorie alternative to traditional alcoholic beverages, boasting zero sugar and natural fruit flavors. Each can is meticulously crafted to deliver a crisp, clean taste without the heavy aftereffects associated with many other alcoholic drinks. With an alcohol content of 5%, High Peaks Seltzer provides just the right amount of buzz for social gatherings, making it a popular choice among millennials and Gen Z.

High Peaks Seltzer sets itself apart with its commitment to sustainability and premium ingredients. Bain Capital has ensured that the brand adheres to eco-friendly practices by using recyclable packaging and sourcing ingredients from sustainable farms. The brand's marketing strategy emphasizes its health benefits and eco-conscious ethos, resonating with a demographic that values transparency and environmental responsibility. By leveraging Bain Capital's extensive resources and market expertise, High Peaks Seltzer is poised to make a significant impact in the competitive hard seltzer market, appealing to both seasoned seltzer enthusiasts and newcomers seeking a guilt-free indulgence.

In this episode of "Freaking Out Together," Tony and Griff head to their favorite local pub for what they hope will be a relaxing night out, but things quickly take a turn for the chaotic. From unexpected encounters to a barrage of distractions, their evening at the pub spirals into a hilarious frenzy.

Join Tony and Griff as they freak out over the little things that turn their night upside down. It all starts with a missing wallet, leading to a series of debates over who will cover the first round of drinks. They lose track of their table, bump into old acquaintances, and get sidetracked by every "special offer" and "new craft beer" that catches their eye.

The episode takes a turn for the ridiculous as they deal with the never-ending wait for their food, an epic struggle with the jukebox, and a heated argument over the correct lyrics to a classic pub song. All the while, their running commentary and mounting frustrations turn a casual night out into a comedy of errors.

Tune in to "Pints and Panic: A Night at the Pub" for an uproarious journey through the trials and tribulations of a seemingly simple evening out, proving once again that when Tony and Griff are freaking out together, no night is as straightforward as it seems!

Alright, let me unleash my fiery fury on this so-called Chicago style thin crust pizza. Where do I even begin? First off, thin crust should be crispy, delicate, and flavorful, not a sad excuse for cardboard with a smear of tomato sauce. But no, this abomination of a pizza has the audacity to call itself "Chicago style." Chicago is famous for its deep-dish pizzas, not this impostor!

And let's talk about the toppings—or lack thereof. Where's the generosity? A few measly pepperonis scattered here and there like they're rationing them out in a famine. And don't even get me started on the cheese situation. I've seen more cheese on a vegan pizza! It's like they're trying to cut costs at the expense of taste and satisfaction.

And the sauce? Oh, the sauce. It's like they forgot to season it or something. Where's the richness, the depth, the tanginess that should make my taste buds sing with joy? Instead, I'm left with a bland, uninspired concoction that makes me question why I even bothered ordering in the first place.

In conclusion, if you're looking for a tasteless, sorry excuse for pizza that wouldn't even satisfy a hungry raccoon dumpster diving behind a pizzeria, then by all means, go ahead and try this Chicago style thin crust. But if you have even an ounce of respect for your taste buds, save yourself the disappointment and look elsewhere.

Turning Your Throne Room Thrills into Thirst Quenchers

Welcome, my adventurous readers, to a journey that bridges the gap between the toilet bowl and the beer bottle! Yes, you read that right. Today, we’re diving deep—pun absolutely intended—into the process of turning sewage water into beer. Now, before you wrinkle your nose and clutch your craft brew tighter, hear me out. This isn’t just a tale of turning something foul into something fabulous; it’s also packed with all the humor and wit you can stomach. So, sit back, grab a cold one (preferably not from the bathroom), and let’s dive in!

The Golden Stream: A Waste Not, Want Not Tale

First things first, let’s address the elephant in the room. “Why on earth would anyone want to make beer from sewage water?” The answer is simple: sustainability, innovation, and because, well, we can! Plus, who wouldn’t want to impress their friends with a homemade brew that’s both eco-friendly and slightly revolting in origin? Think of it as the ultimate party trick.

Step 1: Down the Drain and Into the Magic

The journey of sewage water begins in your household throne room, where all manner of unspeakable things happen. But from this humble beginning flows a potential river of refreshment. The first step is to collect this wastewater and send it to a treatment facility. Here’s where the magic begins.

Step 2: Clean Enough to Drink, Almost

At the treatment plant, the sewage water goes through several purification processes. Imagine your sewage water getting the spa treatment: a little exfoliation here, a little detox there. The water is subjected to rigorous filtration, removing solids (thank goodness), harmful bacteria, and other contaminants. By the time it’s done, this water is cleaner than your uncle’s jokes at Thanksgiving—well, almost.

Step 3: From Purified to Potent

Now, we have ultra-clean water. It’s not beer yet, but it’s as close to potable as your Aunt Mildred’s punch at Christmas. The next step is to transform this pristine H2O into something that would make a Bavarian brewmaster proud. This involves the standard brewing process: mashing, boiling, fermenting, and conditioning.

Step 4: The Brew of Bravery

Brewing beer is an art, but brewing beer from former toilet water is practically alchemy. During the brewing process, the cleaned water is mixed with malt, hops, and yeast. These ingredients work together to create that magical liquid gold. Fermentation is where the real party starts, as yeast feasts on sugars and produces alcohol. Cheers to tiny, hardworking fungi!

Step 5: The Taste Test – Gulp or Gag?

Now, you might be thinking, “This sounds great, but how does it taste?” Well, here’s where the rubber meets the road, or rather, where the water meets the hops. Surprisingly, the final product is indistinguishable from your average craft beer. Don’t believe me? Well, just think of it as a blind date: it might have an unusual backstory, but it’s all about the chemistry in the end. And yes, people have tasted it and lived to tell the tale!

The Final Flush

So, there you have it. Turning sewage water into beer isn’t just a pipe dream—it’s a reality. It’s a testament to human ingenuity and the never-ending quest to make beer out of just about anything. So, next time you take a sip of that frothy goodness, remember: you’re not just drinking beer; you’re drinking the future. Here’s to beers that are a little bit smarter, a little bit greener, and a lot more fun to talk about.

Raise your glass and toast to the ultimate sustainable brew: the beer that’s truly come full circle. Cheers to Brewage from Sewage!

"Manuale Noriega" sounds like it could be a bold and assertive beer, perhaps with a hint of intrigue or controversy in its name. Here's a creative take on what it might entail:

"Manuale Noriega" is a robust, full-bodied stout that commands attention with its deep, dark hue reminiscent of the shadows of a clandestine operation. Brewed with a blend of roasted malts and aged to perfection, this beer offers complex flavors that unfold with each sip. Notes of dark chocolate, espresso, and a subtle hint of smokiness evoke images of a secretive rendezvous in a dimly lit speakeasy.

Just like its namesake, "Manuale Noriega" carries an air of mystique and power, leaving an impression that lingers long after the last drop has been savored. Whether enjoyed alone as a contemplative indulgence or shared among close confidants, this beer invites you to embrace the intrigue and complexity it embodies. Cheers to the enigmatic allure of "Manuale Noriega"!

James Watt, the ingenious inventor, is often celebrated for his transformative contributions to the world of beer with his creation of the "Double IPA." Born in 1736 in Greenock, Scotland, Watt demonstrated a keen aptitude for innovation from a young age. His fascination with brewing and a desire to enhance the potency and flavor of beer led him to develop the Double IPA, a revolutionary advancement in brewing technology.

Watt's Double IPA was a remarkable departure from traditional brewing methods. Drawing inspiration from the principles of steam power, Watt ingeniously harnessed the essence of hops and barley to create a brew that packed twice the hoppy punch and alcoholic strength of conventional ales. His pioneering techniques in fermentation and hop infusion resulted in a beer that was not only more robust in flavor but also boasted a higher alcohol content, delighting beer enthusiasts and brewers alike.

The Double IPA, much like Watt's steam engine, sparked a revolution in the brewing industry. Its introduction marked a new era of brewing excellence, characterized by bolder flavors and heightened intoxicating effects. Watt's innovation catapulted the Double IPA to prominence, earning it a distinguished place in the pantheon of craft beers.

Watt's legacy as the mastermind behind the Double IPA endures to this day, with breweries worldwide paying homage to his pioneering spirit by crafting their own interpretations of this beloved beer style. Through his ingenuity and vision, James Watt forever altered the landscape of brewing, leaving an indelible mark on the history of beer.

Creating a definitive list of the absolute worst beers can be subjective, as tastes vary greatly among individuals. However, there are some beers that frequently receive criticism for their flavor, quality, or overall experience. Here's a selection of beers that have often been cited as disappointing by critics and consumers:

1. Natural Light
2. Keystone Light
3. Milwaukee's Best
4. Busch Light
5. Bud Light Chelada
6. Bud Ice
7. Michelob Ultra
8. Steel Reserve
9. Coors Light
10. Pabst Blue Ribbon (PBR)
11. Milwaukee's Best Light
12. Keystone Ice
13. Natty Daddy
14. Bud Light Lime
15. Keystone Light Ice
16. Bud Light Orange
17. Busch Ice
18. Bud Light Platinum
19. Milwaukee's Best Ice
20. Natural Ice
21. Miller64
22. Hamm's
23. Keystone Premium
24. Michelob Ultra Light
25. Bud Light Seltzer
26. Icehouse
27. Coors Banquet
28. Old Milwaukee
29. Budweiser Chelada
30. Rolling Rock
31. Coors Light Iced T
32. Milwaukee's Best Premium
33. Labatt Ice
34. Natural Light Naturdays
35. Michelob Ultra Pure Gold
36. Genesee

Remember, tastes can vary greatly, and what one person dislikes, another may enjoy. These beers may have their loyal fan bases despite criticisms.