Two Ways To Deal With Arthritis

Source: Flickr

For the past three days, Mr. Ray was not able to drive his wife to the office because he was suffering from extreme knee pain due to gout. Even the simple task of rising from bed was very difficult for him to do. The pain and difficulty was too much for him to bear that he came to the point of bargaining, swearing that he will never taste a drop of beer again if he gets well. A few days before his ordeal with arthritis began, he had been drinking out with his buddies for two nights straight. During that time, he even had an argument with his wife because she discouraged him from drinking again. They both know that drinking beer mainly causes his recurring arthritis. Those warnings, however, fell on deaf ears. Mr. Ray likes eating pork and beef especially the internal organs despite being advised to avoid it. He never wanted to consult a doctor regarding his condition because he believes that doctors are just out there to extort money from patients. He opted instead to ask his friends for advice and engage in self-medication. Because of his numerous blunders and abusive behavior, it came to a point when nature finally took its course and made him realize his mistakes.

A lot of people probably have similar experiences and beliefs as Mr. Ray. They are the ones who also suffer from arthritis but choose to ignore their condition. They think it is okay since the pain is still tolerable anyway. They continue eating food that have high purine-content alcoholic drinks despite being warned not to. Moreover, they regard consulting a physician as a waste of time and money and rather choose to self-medicate instead. It is only when they already experience so much pain and difficulty that they decide to change their ways.

Given a second chance, people should already be smarter in their decisions. Upon noticing the different symptoms of arthritis, may it be pain or tenderness, inflammation or decrease in motion and flexibility in joint areas, one should already set an appointment with a doctor for consultation. However, if consulting with a physician is not possible due to whatever reasons, self-medication should never be chosen as an alternative. Choose, instead, to change habits or behaviors towards something that will decrease the chances of the condition to recur. Among those practices that will help avoid arthritis from returning are regular exercise, stress management and eating a nutritious diet. This, however, will not be enough to completely treat the condition. A consultation with a doctor is still highly recommended and should be done eventually.

Only a doctor can properly prescribe what medications are appropriate to be taken as arthritis pain reliever. Even though information about medications such as topical pain relievers, anti-inflammatory painkillers, narcotic pain relievers, and corticosteroids can easily be accessed from the internet or from friends, one should not decide to use any of those without expert advice. Self-medicating may only worsen the condition instead of alleviating it. Also, some medications may have undesired reactions with each other or some may also have dangerous side effects.

After a consultation with a doctor has been done, a person may be recommended for physical or occupational therapy when deemed necessary. In terms of knee pains resulting from arthritis or gout for a prolonged period of time, deformities and stiffness within the knee might be a consequence that will decrease the mobility and strength of the knee joint. A person’s ability to perform daily activities involving the knee such as walking, climbing stairs, changing clothes and driving will most likely be affected. Physical and occupational therapy sessions are meant help facilitate improving the mobility and strength of the knee to be able to perform usual activities done before.

Through a consistent observation of a healthy lifestyle, avoidance of food and drinks high in purine-content, consultation with a doctor and practice of PT and OT management techniques, chances of arthritis to recur will most likely be decreased. As part of growing old, however, it is expected that everyone will still eventually experience having the condition. When such time comes, one can either choose to be another Mr. Ray or to be smarter in his or her decisions. A person can either start practicing a healthy lifestyle or continue frequently drinking with his or her friends. When confronted with symptoms, one can either try to see a doctor or self-medicate instead. It is important, however, to bear in mind that in matters of health not everyone are given a second chance. Sometimes, when it is least expected, the first time might already be the point of no return.

source http://allofbeer.com/2017/02/28/two-ways-to-deal-with-arthritis/

The Magical Story Behind Yellow Wristbands

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From a few years back fashion has played a very important role in our society. Who when is time to go out doesn’t look at himself or herself in the mirror, or asks if her/his outfit looks good, exactly everyone does it. Fashion can be a pair of jeans that everybody is wearing, or a hair style or a pair of shoes that just seems that everybody has to have. However when we are talking fashion from three years and even until today we cant help but talk about the pro-cause wristbands that says “Live strong.”

These wristbands were made in order to get money to donate to the foundation that is trying to find a cure against cancer, it was invented, or it was sponsor by the famous Lance Armstrong. It was a great idea, and it was accepted worldwide, and it not only was a huge success because it sold a lot of wristbands, but it imposed fashion. Everybody wanted to have a wristband. It was amazing, it was like a cycle because if people dint have one they wanted one, and if they already have one, they wanted another one.

This madness with the wristbands shows that fashion can influence a lot when it comes to being accepted, and it shows that if something is popular then everybody wants to have it, and if they cant they create their own, as one can see today there is not only the typical yellow wristband that says livestrong, but there are plenty of wristbands that say all kinds of messages, for example over spring brake I got a pink wristband that said social butterfly, and my friends got other ones that were red, orange, that said messages about a certain beer, or how the beach is the best place on earth.

source http://allofbeer.com/2017/02/28/the-magical-story-behind-yellow-wristbands/

Recipe: popsicles with variations

Source: Flickr

Popsicles with Variations

1 package any flavor Kool-Aid
1 package Jell-O
1 1/4 cups granulated sugar
3/4 cup hot water
3/4 cup cold water

Mix dry ingredients together. Measure approximately 6 tablespoons dry ingredients into a mixing bowl – add hot water and cold water. Pour into Popsicle moulds and freeze.

Remaining dry ingredients may be stored in airtight container to make more Popsicles at a later date.

POPSICLE VARIATIONS

Dripless Popsicles
In large mix and store bowl combine: 1 package Jell-O, 1 package Kool-aid, 1 cup sugar, 2 cups hot water. Add 2 cups cold water. Mix well, pour into popsicle containers and freeze. Makes 20 Popsicles.

Butterscotch-sicles
In large mix and store bowl combine: 1 package butterscotch instant pudding, 1 cup root beer. Add 1 1/2 cups water. Mix well, pour into Popsicle containers and freeze.

Jell-O Popsicles
In large mix and store bowl combine, 1 package Jell-O, 1 cup hot water. Add 1 1/2 cups water mix well, pour into Popsicle containers and freeze.

Lemon Popsicles
In large mix and store bowl, combine 1 package lemon instant pudding, 1 cup hot water. Add, 1 1/2 cups cold water. Mix well, pour into popsicle containers and freeze.

Fudgesicles
In large mix and store bowl, combine 1 package instant chocolate pudding, 1/2 cup sugar, 1/2 cup cream, 2 cups milk. Mix well, pour into popsicle containers and freeze.

Strawberry-sicles
In large mix and store bowl, combine 2 cups fresh or frozen strawberries, 8 ounces plain yogurt, 1/2 cup sugar. Mix well, pour into popsicle containers and freeze.

Orange-sicles
In large mix and store bowl, combine 2 cups plain yogurt, 6 ounce can frozen orange juice, 2 teaspoons vanilla extract. Mix well, pour into popsicle containers and freeze.

source http://allofbeer.com/2017/02/27/recipe-popsicles-with-variations/

Guide To Microbrews

Source: Flickr

Below, you will find a guide to some of the best brews
out there.

Long Trail Brewery – Bridgewater, Vermont
This brewery offers several brews that will easily
quench your thirst. The long trail ale is a very
good choice, as it’s very tasty and not too heavy,
just right. The hibernator is also good, although
it’s winter seasonal and high in alcohol. With a
pinch of honey, the pollenator provides a thirst
quenching solution to a hot summer haze.

Catamount Brewery – White River Junction – Vermont
The best seller here is the Catamount amber, as it
is very tasty. The Catamount gold is also good,
as it is lighter than the amber and offers plenty
of refreshment on a hot day. For winter months,
the Catamount Christmas ale offers a crisp taste
for the cold.

7 Barrel Brewery – New Hampshire
The 7 Barrel Brewery is a restaurant as well as a
brewery. The best brews here are the Dublin brown
ale and the red 7 ale, although you really can’t
go wrong with any of their offerings. They also
offer live music every Friday night with many
great bands.

Vermont Pub – Burlington, Vermont
This pub is the sister brewery of the 7 Barrel
Brewery. They offer a great bar that serves two
rooms, with plenty of fresh and tasty beer. The
brown ale and dog bite bitter are the best, as they
are both very tasty.

Magic Hat Brewery – Burlington, Vermont
This brewery offers some of the best in the state
of Vermont – as well as the entire United States!
Their well known popular number 9 can be found on
taps around the state. When you visit, don’t
forget to look under the cap, as they call it
“Magic Hat” for a reason!

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source http://allofbeer.com/2017/02/27/guide-to-microbrews/

Eating Out, Mexican Style:

Source: Flickr

With the fast pace and competitiveness of American society, dining out is a way of life for many people. Americans eat out an average of three to four meals a week. Unfortunately, in many cases, restaurant food often contains a lot of fat, sugar and sodium for taste and preservative value. It is possible, however, to eat healthy and choose wisely if you’re skilled at special ordering and knowledgeable about food preparation for different cuisines.

Tips:

Hold or limit guacamole and sour cream. Two tablespoons of guacamole has about 50 calories and four grams of fat (72 percent fat) and two tablespoons of sour cream have 45 calories and five grams of fat (100 percent fat).

Hold or limit the chips. A typical basket of chips contains 1,040 calories and 43 percent fat.

Hold the cheese or get it on the side. A one-inch cube of cheese has about 100 calories and eight grams of fat (75-percent fat).

Skip or limit the chile con queso dip. One cup has about 529 calories and 31 grams of fat (53 percent fat).

Drink light beer or a wine spritzer instead of a margarita (90-100 calories versus 250 calories for the margarita).

Split orders and take home half in a doggie bag. Share the praline or sopapilla, if you must indulge.

Be aware of: tortilla shells, chorizo (Mexican sausage), deep-fried, refried beans, “served over chips, stuffed or covered with cheese or bacon,” cheese sauce, queso, guacamole, sour cream, sauces (con queso).

Go for: flour tortillas (2-3 grams fat), corn tortillas (1 gram fat), soft tacos, marinated, simmered, grilled chicken, shrimp, fish, pinto beans, Mexican rice, black beans, hot peppers, served with salsa, covered with enchilada sauce, salsa verde with tomato, lettuce, onion, mole, tomato.

source http://allofbeer.com/2017/02/26/eating-out-mexican-style/

You Don’t Need A Fitness Personal Trainer- Personal View Of A Fitness Trainer

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If you are looking for fitness personal trainers on the net, you will come across many many health and fitness websites extolling the virtues of why you should hire a personal trainer to achieve your fitness and health goals didn’t you? If you are reading this article of which you are doing now, you are probably surprised to find why a fitness personal trainer like me is telling you why you don’t need one. You will probably think that I am crazy. Perhaps I am. Well, read on and you may discover that I am not as crazy as you think after all.

• You don’t need a fitness personal trainer because you hated the commitment that entails once you hire a personal trainer. Anyway, you have been working out for many years without any commitment to anyone, even to yourself and that is why, you only workout as and when you are pleased. Well, you do concede that the results you get are never satisfactory and of course you are frustrated with your results. But what the heck, you prefer to waste time, waste gym membership fees and enjoy getting frustrated. You are entitled to your liberty.

• You don’t need a fitness personal trainer because you hated someone to push and encourage you so that you can achieve your health and fitness goals much faster. Your idea of going to the gym is to socialize and to chat up girls. So why should you subject yourself to a regimen planned by a personal trainer who can sculpt your body to be more attractive and desirable to the girls you wanted to chat up? Your beer belly will do just fine. Girls just love big beer bellies you justify to yourself. So who needs a flat tummy with those ugly six pack abs? You certainly don’t.

• You don’t need a fitness personal trainer because you believe in the precept of “no pain no gain.” So if you exercise using the wrong form and techniques resulting in painful or even worse, permanent injuries, well, that is pain isn’t it? So therefore with pain, there will be gains. Hmmm, such profound reasoning that even the great philosopher Confucius will be confused if he is still alive eh?

• You don’t need a fitness personal trainer because you pay your income taxes. So without someone to guide and train you scientifically, you will not lose much body and visceral fat, so you will still have that high blood pressure, that potential stroke and heart attack, so that you will eventually land in a government subsidized hospital and so that some of the taxes which you have paid will be utilized by yourself. That is great clever thinking eh? You are glad that even without a PHD in business studies, you can figure out how to get a wonderful return of investments from your taxes paid

• You don’t need a fitness personal trainer because you believe in conforming to the society. After all, most people in your country are overweight and not exactly glowing with good health, then why should you be otherwise? You are delighted to be like most people, obese and unhealthy. Hey, you are a good citizen aren’t you?

• You don’t need a fitness personal trainer because you can spy on people who hired personal trainers in your gym. You eavesdrop on their trainers giving instructions and then you secretly work out according to what you have overheard not realizing that each and everyone is different and workout plans are to be tailored to each individual condition factoring in other issues like lifestyle, dietary habits and even the choice of exercises. You prefer to “monkey see, monkey do” and eventually falling painfully off the tree. Or should I say falling off the Empire State Building where the mighty King Kong fell?

• The most compelling reason why you don’t need a fitness personal trainer is because you have downloaded my “Burn Fat Build Muscles Fast” e-books and now you have a personal trainer in your hands. By following the instructions in the books you have transformed your body tremendously and are now the proud owner of an attractive and desirable body not to say you are also glowing with excellent health and fitness. Whoever said that you need to hire fitness personal trainers in order to own a lean mean attractive muscular body that only others can dream of must be crazy, don’t you agree?

source http://allofbeer.com/2017/02/26/you-dont-need-a-fitness-personal-trainer-personal-view-of-a-fitness-trainer/

Hybrid Microbrews

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Cream ale/American lager/blonde ale
This blend produces a mild, pale, light bodied ale.
This can be made using a warm fermentation (either
top or bottom) and cold lagering or also by
blending top and bottom fermented beers.

The hop bitterness in the style is normally very
low, with hip aroma often absent. Sometimes they
are referred to as cream ales, yet they are crisp
and very refreshing.

American wheat ale/American wheat lager
This type of beer can be made by using either lager
yeast or an ale. Brewed with 50 percent wheat,
the hop rates are higher and the carbonation is
lower than German styles of wheat beers.

At low levels, a fruity estery aroma and flavor
is normal, although clovelike characteristics
shouldn’t be perceived. The color is normally
golden to light amber, with the body being light
to medium in character.

Fruit beers
These types of beers are made by using fruit as
an adjunct in the primary or secondary fermentation.
Fruit beers provide a very unique taste, and
they can also be quite potent if made in the right
ways.

Vegetable beers
These beers use vegetables as an adjunct in primary
or secondary fermentation, helping to provide an
obvious, yet harmonious quality. These beers
shouldn’t be overpowered by hop character.

Herb and spice beers
Herb and spice beers use either herbs or spices
other than hops to create a very distinct taste
and character. The spices can be derived from roots,
seeds, fruits, vegetables, and flowers.

Hybrid microbrews offer you a break from the
ordinary beers, providing unique tastes and very
distinct character. There are many types of hybrid
microbrews available, all you have to do is look
around or experiment.

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source http://allofbeer.com/2017/02/25/hybrid-microbrews/

Recipe: cajun edge catering alligator tacos

Source: Flickr

Cajun Edge Catering Alligator Tacos

1 pound alligator meat (order from seafood
shops or use pork)
2 cups marinade (1 cup buttermilk ranch dressing mixed
with 1 cup amber or dark beer)
2 limes
2 tablespoons Cajun seasoning
1 teaspoon salt
1 cup Cajun salsa (recipe follows)
8 corn tortillas
1 cup Cajun guacamole (recipe follows)

Cut alligator into 1/4-inch pieces. Add to marinade and refrigerate overnight.

In a medium bowl, combine juice of 1 lime, Cajun seasoning, salt and 1 cup Cajun Salsa. Mix well. Set aside.

Heat tortillas on a hot griddle or skillet in a small amount of oil. Set aside.

Remove alligator from marinade. In a cast-iron skillet or on a hot griddle, brown the alligator pieces. Add the salsa mixture to the skillet and cook until heated through.

Spoon warm alligator-and-salsa mixture into tortillas. Top with Cajun Guacamole and lime. Makes 4 servings.

Cajun Salsa
1 medium onion, chopped
2 medium tomatoes, chopped
1 cup fresh cilantro, chopped
Juice of 2 or 3 limes
1 tablespoon Tabasco sauce
1 tablespoon granulated sugar
1 teaspoon Cajun seasoning

Combine all ingredients and mix well. Refrigerate until needed.

Cajun Guacamole
1 medium onion, finely chopped
Pulp of 2 or 3 avocados, mashed, pits reserved
1 tomato, finely chopped
Juice from 2 limes
1 tablespoon Tabasco sauce
1 teaspoon salt
1 teaspoon Cajun seasoning

Combine all ingredients and mix well. Place avocado pits in mixture to keep it fresh. Refrigerate. Remove pits when ready to serve.

Approximately values per serving: 417 calories, 18 g fat, 36 mg cholesterol, 30 g protein, 41 g carbohydrates, 10 g fiber, 1,114 mg sodium, 36 percent calories from fat

source http://allofbeer.com/2017/02/25/recipe-cajun-edge-catering-alligator-tacos/

Recipe: legal seafood new england clambake

Source: Flickr

Legal Seafood New England Clambake

The clambake – it’s an American tradition with a history that goes back to the first settlers. For survival, the pilgrims originally adopted from the local Indians the practice of baking shellfish in a sandpit. Today, the clambake has become a favorite summer ritual that brings friends and family together for an all-American feast? where’s a better place to have a clambake than in the state that’s built on sand.

A clambake serves up mouth watering lobster, steamers, potatoes, corn, sausage, and all the fixings, that makes a clambake a culinary tradition – and speaking of tradition, a clambake usually takes place at the beach, but as you can see in the following recipes, a clambake can be prepared on the backyard grill, the stove top, and even the microwave oven.

The classic clambake: On the beach in a hole

All amounts in these recipes are based on per person servings.

The best (and humane) method for preparing the lobster for these recipes is to freeze them for 10 minutes prior to cooking. It puts them asleep.

1 (1 pound) lobster
4 ounces chorizo sausage
3/4 to 1 pound steamer clams
1 corn on the cob
1 bag rockweed
2 or 3 medium bliss potatoes
1 large onion

You’ll also need a shovel, lots of wood or charcoal, dry beach rocks, aluminum foil, and a canvas tarp.

Cooking on the beach: Dig the hole (suggested size for 12 people is 4 x 4 x 3). Heat the hole with charcoal or logs for 1 to 1 1/2 hours. Carefully remove the coals exposing the hot rocks. Quickly place the ingredients on top of the rocks in the following order:

10-inch layer of rockweed
Lobsters lying back to back
2-inch layer of rockweed corn on the cob
Bliss potatoes
Steamers wrapped in cheesecloth
Sausage wrapped in foil
2-inch layer of rockweed
Corn on the cob
1-inch layer of rockweed
The onion

Cover with tarp and allow to cook for 1 1/2 to 2 1/2 hours. A good guideline to follow is when the onion is done, the clambake is done.

The clambake in the microwave:

1 (1 pound) lobster
1 corn on the cob, husk and silk removed
Juice of 1/2 lemon
Rockweed
3/4 to 1 pound steamer clams

Place rockweed in bottom of microwaveable cooking bag. Place corn and lobster on top of rockweed. Add lemon. Close bag and cook for 8 minutes on HIGH.

Remove lobster from microwave, and let sit. Place steamers in another cooking bag on a plate and cook for 3 minutes on high. Remove clams from microwave and serve with lobster and corn.

The clambake on the grill:

1 (1 pound) lobster
8 ounces sausage
3/4 to 1 pound steamer clams
Juice of 1/2 lemon
1 corn on the cob
Rockweed
2 or 3 medium bliss potatoes

Remove silk from the fresh corn leaving the husk, and soak for 15 minutes.

Cut bliss potatoes in half and coat with a vinaigrette.

Grill sausage, potatoes, and corn for 10 minutes.

Fold 5 feet of heavy aluminum foil in half and place on table. Place 1 inch layer of rockweed big enough to protect the foil from the lobster in the center of the foil. Place grilled corn, sausage, and potatoes on the foil. Add the lobster and the juice of half a lemon. Wrap in foil leaving a little air pocket at the top. Cook on hot grill for 25 minutes.

The clambake in a pot: Clambake Soup variation

2 quarts cold water
Your favorite herbs pinch of crushed red pepper
12 ounces beer or wine
1 cup diced of each of the following: zucchini, summer
squash, tomato, celery carrot, and onion
2 corn on the cob with husks removed
2 pounds chorizo or andouille sausage
4 (1 pound) lobsters
4 pounds steamer clams
2 handsful rockweed

Cooking the lobster: Add seasoning and beer or wine to cold water. Add celery, carrot, and onions. Bring to rolling boil for 20 to 30 minutes.

Add bliss potatoes, corn squash, tomatoes, zucchini, and sausage. Add lobster. Cook for 10 minutes.

Cooking the steamers:

Add steamer clams to the steamer pot. Cover with 1-inch layer of rockweed. Cover pot, and rock for 8 to 10 minutes more.

source http://allofbeer.com/2017/02/24/recipe-legal-seafood-new-england-clambake/

A Tourist Guide To Sevilla

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Coming to Seville is like seeing Spain on parade.

Tapas. Flamenco. Bullfighting. Art. Poetry. Pottery. Architecture. Style. History. Cervicitas!* It is all here – in splendour.

Seville , in the southern Spanish region called Andalusia , is what many people describe as “the most Spanish of all Spanish cities”. It was home to Carmen and Don Juan and boats grand plazas, sculptured gardens and flowerbox-filled balconies. Walking through Seville ’s impossibly narrow, cobblestone streets you can look up at any moment and gape at pink-turreted churches, ever-present, resplendent tiles, and hosts of other visual treats that are the legacy of both Moorish and Colonial architecture.

A city that closes down between the hours of 2 and 5 pm , it makes the perfect holiday destination. Why? Because in Seville , it is impossible to do anything for 3 hours everyday except relish in two of the living arts the Spanish have perfected: eating and enjoying life. If you stay long enough it will not be long until you hone the enjoying life art to the even finer art of taking an afternoon nap. (Ah, the siesta! A joy heinously ignored by the majority of the world).

WHERE TO STAY

‘ El centro ’, the historical centre of the city, is where the beer and tapas forever flow and where you will feel compelled to live half your life socialising in the street like all the immaculately dressed locals.

RESTAURANTS & BARS

Seville is tapas bar heaven. Here is a selection worth checking out:

Coloniales – famous for large, cheap tapas. Very popular spot, you might even meet someone!

La Alameda is the local word on the place to go for night life in this city. La Alameda is actually a small, tree-filled area which is full of bars and people. Any night of the week is a good night here. La Madrasa on Calle P Mencheta is the pick of places in this area for tapas.

FOOD MUST TRIES

You are in Spain , so repeat after me: 1) I am not afraid of oil, or anything (and everything) fried in it. 2) I will not get hungry for lunch before 2 or 3 pm , nor for dinner until 11pm . When you finally do get to eat, two fabulous factors are in your favour. One, the food is not expensive and two, the Spanish love food. Try the local, Sevillano specialties like mojama (dried tuna fish known as ham of the sea) and salmorejo (thick gazpacho). And, of course, the classic, Spanish Tortilla.

MUST SEES

* Real Alcázar. This enchanting building was a fortress from the Muslim-era and later changed hands to become the home of Christian royalty for many centuries. Today the gardens, tapestries and varied architecture remain some of Seville ’s most appealing treasures.

* Plaza de España. A truly spectacular plaza, equal with any in the country. It was the centrepiece of the 1929 Spanish-Americas Fair and is an arc of tiled glory and historic handwork. Across the tree-lined road from the plaza is the enchanting Parque de María.

* A Flamenco Show. Seville is one of the legendary homes of flamenco. You can opt for a tourist-geared spectacular or a more intimate café setting. Recommended spectacular: El Tablao Flamenco Los Gallos.Recommended café: La Casa del Carmen

* Cathedral and the Giralda. The cathedral is the largest Gothic building in the world and the pride of Seville . The emblem of Seville is the Giralda, the weathercock that sits atop the Cathedral. You can climb the Giralda, which is in the form of a woman representing Faith, for spectacular city views.

* Plaza de Toros de la Real Maestranza Museum (Seville’s Bullring). This is one of the oldest bullrings in Spain . Check out the museum and definitely see a bullfight if possible.

* Museo de Bellas Artes ( Museum of Fine Art ) is categorised as a major worldscale museum and considered to house some of the greatest paintings in all of Spain .

In Seville , the spirit of Spain engulfs you. When I visited I felt naked without a flamenco frock on and pair of castanets in my hand. In this city, Spain ’s famous flavours are things very difficult to resist. And why on earth would you want to?

ENJOY!

* Cervecita: a social little glass of beer taken either at lunch or at dinner, or, delightfully, at both.

source http://allofbeer.com/2017/02/24/a-tourist-guide-to-sevilla/

Two Guys Brewing ~ Vignette 1 ~ Glasses Beer Clean

source http://allofbeer.com/2017/02/24/two-guys-brewing-vignette-1-glasses-beer-clean/

Trading Stocks Online – Getting Started

Trading Stocks Online – Getting Started

Source: Flickr

More often than not, the toughest part about a task is getting started. That especially rings true in online stock trading. You would have read the success stories, heard “hey, there is money to make” chatter from your friends, and of course, the television endorsements.

You would have been determined to start the very moment, but alas it’s like hitting a gym. Yes. You happen to start early one fine day with the adrenaline rush and then, everyday is not the same. Those six pack abs start to look like a distant dream. It’s easy to throw in the towel and go instead for a six pack of beer.

This is a business and not a treasure hunt. If you want to get rich in a day, this is not for you. Trade with caution, make mistakes, learn from them, and grow successful. Just not the stocks, it works in every walk of life.

Determination is the key and commitment should be the motto. To sit in front of your computer for hours doesn’t make you a great trader, but to dabble with the stocks, start reading. There are innumerable books from where you can source the knowledge from and of course, there is the World Wide Web.

There are 24 hour news channels that feed you information like no other. There are experts that adorn the screen who talk about anything and everything about stocks. Pick up the nuances of stock trading from these experts, gain the knowledge from the books, and trust your gut. Remember, intuition and cold logic are the attributes that makes a successful stock trader.

source http://allofbeer.com/2017/02/24/trading-stocks-online-getting-started/

Recipe: Alaska State Fair Barbecued Spareribs

Source: Flickr

Alaska State Fair Barbecued Spareribs
The annual Alaska State Fair is held in the fertile Matanuska Valley, where cabbages can grow up to 70 pounds in the short summer season. The rugged Chugach Mountain range that rises above the valley gives the whole fair a travel-poster look. As at any state fair, quilts, rabbits, and big zucchini are on display, but do-it-yourself log cabins and fur shoes add a distinctively local touch. The food is hearty, and barbecued ribs, served fresh off the fire out of a big metal tub, are a popular favorite. Corn on the cob, a big serving of beans, and two paper napkins are the embellishments. Carefully, you carry your plate over to the "Sluice Box," a Quonset hut with long tables, beer, and a neighborhood Western band. Everyone there is chomping on ribs and having fun.

3 to 4 pounds beef or pork spareribs
2 tablespoons butter
1 onion, finely chopped
2 cloves garlic, minced
3/4 cup ketchup
1/2 cup water
1 teaspoon mustard
Salt
Pepper to taste

To make the barbecue sauce, melt the butter in a saucepan, add onion and garlic, and cook just until limp. Add remaining ingredients. Stir and simmer, uncovered, for 10 minutes. Barbecue the ribs on a grill over charcoal, basting with sauce.

The ribs may also be baked in the oven: Place ribs on a rack and bake for 30 minutes at 425 degrees F. Pour off fat carefully. Reduce oven temperature to 375 degrees F and cook ribs an additional 30 minutes, basting several times with sauce.

Serves 4.

source http://allofbeer.com/2017/02/23/recipe-alaska-state-fair-barbecued-spareribs/

Recipe: wisconsin chicken booyah

Source: Flickr

Wisconsin Chicken Booyah (Belgian Beef, Pork, Chicken Stew)
This dish is famous in the Fox River Valley region ? Green Bay, Wisconsin. Booyah and beer go great together. Booyah King, Bob Baye, of Green Bay, Wisconsin, has been making Booyah since about 1946 in 100-gallon cookers.

1 roasting or stewing chicken
(about 4 pounds)
1 pound beef stew meat, with bones
1 pound pork stew meat, with bones
1/2 cup minced parsley
1 tablespoon salt
1 tablespoon rosemary
1 tablespoon thyme
1/2 teaspoon pepper
1/2 teaspoon sage
4 cups quartered potatoes
2 cups chopped onions
2 cups chopped celery
1 cup carrots, cut up
1 cup green beans, cut up
1 cup fresh peas
1 cup skinned, seeded, chopped tomatoes
2 lemons

Put chicken in a deep kettle with the beef and pork. Cover with boiling water. Bring slowly to a simmer, remove scum from the top, and add herbs and seasonings. Simmer very gently, covered, about 1 hour.

Remove chicken and, when cooled, take meat form the bones and cut into pieces. Let beef and pork continue to cook until tender, 45 minutes to an hour more.

Remove and let cool enough to remove meat from bones. Add vegetables to the broth and simmer 5 to 10 minutes.

Grate lemon rind and set aside; remove white pith and seeds from the lemons, chop the pulp, and add to the broth. Taste for seasoning. While vegetables are still crisp, return the meat pieces to the broth to heat through. Serve in large soup bowls and sprinkle with the lemon rind.

Serves 12 to 16.

source http://allofbeer.com/2017/02/23/recipe-wisconsin-chicken-booyah/

HOW ALCOHOL RETARDS DIGESTION.

Source: Flickr

And here, in order to give those who are not familiar with, the process of digestion, a clear idea of that important operation, and the effect produced when alcohol is taken with food, we quote from the lecture of an English physician, Dr. Henry Monroe, on “The Physiological Action of Alcohol. ” He says:

“Every kind of substance employed by man as food consists of sugar, starch, oil and glutinous matters, mingled together in various proportions; these are designed for the support of the animal frame. The glutinous principles of food fibrine, albumen and casein are employed to build up the structure; while the oil, starch and sugar are chiefly used to generate heat in the body.

“The first step of the digestive process is the breaking up of the food in the mouth by means of the jaws and teeth. On this being done, the saliva, a viscid liquor, is poured into the mouth from the salivary glands, and as it mixes with the food, it performs a very important part in the operation of digestion, rendering the starch of the food soluble, and gradually changing it into a sort of sugar, after which the other principles become more miscible with it. Nearly a pint of saliva is furnished every twenty-four hours for the use of an adult. When the food has been masticated and mixed with the saliva, it is then passed into the stomach, where it is acted upon by a juice secreted by the filaments of that organ, and poured into the stomach in large quantities whenever food comes in contact with its mucous coats. It consists of a dilute acid known to the chemists as hydrochloric acid, composed of hydrogen and chlorine, united together in certain definite proportions. The gastric juice contains, also, a peculiar organic-ferment or decomposing substance, containing nitrogen something of the nature of yeast termed pepsine , which is easily soluble in the acid just named. That gastric juice acts as a simple chemical solvent, is proved by the fact that, after death, it has been known to dissolve the stomach itself.”

It is an error to suppose that, after a good dinner, a glass of spirits or beer assists digestion; or that any liquor containing alcohol even bitter beer can in any way assist digestion. Mix some bread and meat with gastric juice; place them in a phial, and keep that phial in a sand-bath at the slow heat of 98 degrees, occasionally shaking briskly the contents to imitate the motion of the stomach; you will find, after six or eight hours, the whole contents blended into one pultaceous mass. If to another phial of food and gastric juice, treated in the same way, I add a glass of pale ale or a quantity of alcohol, at the end of seven or eight hours, or even some days, the food is scarcely acted upon at all. This is a fact; and if you are led to ask why, I answer, because alcohol has the peculiar power of chemically affecting or decomposing the gastric juice by precipitating one of its principal constituents, viz., pepsine, rendering its solvent properties much less efficacious. Hence alcohol can not be considered either as food or as a solvent for food. Not as the latter certainly, for it refuses to act with the gastric juice.

“‘It is a remarkable fact,’ says Dr. Dundas Thompson, ‘that alcohol, when added to the digestive fluid, produces a white precipitate, so that the fluid is no longer capable of digesting animal or vegetable matter.’ ‘The use of alcoholic stimulants,’ say Drs. Todd and Bowman, ‘retards digestion by coagulating the pepsine, an essential element of the gastric juice, and thereby interfering with its action. Were it not that wine and spirits are rapidly absorbed, the introduction of these into the stomach, in any quantity, would be a complete bar to the digestion of food, as the pepsine would be precipitated from the solution as quickly as it was formed by the stomach.’ Spirit, in any quantity, as a dietary adjunct, is pernicious on account of its antiseptic qualities, which resist the digestion of food by the absorption of water from its particles, in direct antagonism to chemical operation.”

source http://allofbeer.com/2017/02/22/how-alcohol-retards-digestion/

The Joy of Cooking – IPTVRecipes.com is way beyond Julia’s kitchen

The Joy of Cooking – IPTVRecipes.com is way beyond Julia’s kitchen

Source: Flickr

IPTVRecipes.com blows the doors off Ms. Child – no offense intended.

Everyday more food enthusiasts, professional chefs and home cooks are uploading their videos to their 1 GB of free space (per recipe) to highlight their food selection, prep work and recipe completion for their favorite (or, new-found) dish.

Once you register, you’re not limited to the number of free recipes you can upload; and, 1 GB equates to 35 minutes to one (1) hour of you on the ‘net – depending upon the resolution.

Become the star of your own kitchen with MyKitchen, interact and exchange recipes and favorite kitchen tools and techniques, post to the IPTVRecipes.com Forum and utilize all that’s available, with 100 % user-generator content, for free.

Not since fire was discovered has there been such a universally-available community to enjoy, relish (pun intended) and share your culinary information and innovations.

Just as Julia did, you can speak directly to your viewer’s as you wisk your way through a soufflé, toast with your favorite wine while you’re telling the tidbits of your traditional turkey; or, beef-up your best bouillabaisse as you sip your beer-of-choice.

With IPTVRecipes.com, food-related businesses, food lovers, professional chefs and home cooks, finally, have a spectacular, elegant, free vertical social network where y’all can fully interact, broadcasting your recipes from your kitchen; and – coming soon – directly to your home via IPTV!

With all due respect to the extraordinary contributions of Ms. Child – IPTVRecipes.com will – knock your knishes off!

source http://allofbeer.com/2017/02/22/the-joy-of-cooking-iptvrecipes-com-is-way-beyond-julias-kitchen/

Travel tips to European Countries: Iceland

Source: Flickr

About the county

Officially known as the Republic of Iceland, is located in northwestern Europe. It comprises of the island of Iceland and its outlying small islands in the northern Atlantic Ocean between Greenland, Norway, Scotland, Ireland, and the Faroe Islands. Iceland’s glassy glaciers, hot thermal springs, spectacular geysers, active volcanoes, lava fields, stunning waterfalls and snow-capped mountains, indeed makes it the original ‘land of fire and ice’.

Iceland is a very large island with a unique landscape which is rugged and colorful with black lava, red sulfur, hot blue geysers, rivers, waterfalls, bays, fjords and green valley. The capital of Iceland is Reykjavík which is also the largest city of Iceland. Nearly half of Iceland’s population lives around Reykjavík. The popular tourist attractions are centered also centered on this city. The most famous attraction is Gullfoss double-tiered waterfall which is set off with an outstanding rainbow and hot springs of Geysir.

People might wonder what one can do in Iceland. If you hear the list you will be amazed that there are so many things to do and see here. From watching whales to chic fine dining, hiking, seeing Europe’s largest glacier Vatnajokull, fishing in rivers, horse riding, rafting, exploring the landscape on a snow scooter, shopping designing wear, Summer Solstice Festival, visit island of Grimsey to cross the Arctic Circle, visit medieval farm at Stong and what not, the list is endless.

Population & Languages

The population of Iceland is only 299,388 and the official language being spoken is Icelandish. English, Nordic languages, German are also widely spoken.

Electricity

The voltage is 220 V and the frequency is 50 Hz. The types of plugs used are Round pin attachment plug and “Schuko” plug and receptacle with side grounding contacts.

Geographic Location

It is located in northwestern Europe. It comprises of the island of Iceland and its outlying small islands in the northern Atlantic Ocean between Greenland, Norway, Scotland, Ireland, and the Faroe Islands. It is strategically located between Greenland and Europe

Climate

The climate of Iceland can be termed as temperate with damp and cool summers and mild and windy winters. The highest temperature recorded was 30.5°C (86.9°F) on 22 June 1939 at Teigarhorn. The lowest temperature ever recorded was -38°C (-36.4°F) on 22 January 1918 at Grímsstaðir and Möðrudalur.

Local Customs

Like any other country Iceland has its own customs too and normal courtesies should be followed. Handshaking is customary. Visitors are invited to homes when on a business trip and normal courtesies should be observed. The people pay careful attention to their appearance and, as for most Western countries, casual wear is widely acceptable. Service charges are included in the bills most of the time and tips are not expected.

Attractions
Reykjavik Attractions – Hallgrimskirkja Church, National Museum of Iceland, Botanical Gardens and the Einar Jónsson Museum

Travel

By Air – The national airline of Iceland is Icelandair which operates to many internationsl destinations such as Amsterdam, Baltimore, Boston, Copenhagen, Frankfurt, Glasgow, Halifax, London, Minneapolis, Orlando, Oslo, Paris, Stockholm and Washington, plus other destinations in the summertime only. Other international airlines operating from Iceland include Air Greenland (website: www.airgreenland.gl) and Iceland Express (website: www.icelandexpress.com).

Other, predominantly Scandinavian, carriers also operate services. Some airlines like Condor and Corsai, operate flights during the summertime. Flights also operate to the Faroe Islands and Greenland during the summer months. Major airport is Keflavik International Airport (KEF) located at 31 miles south of Reykjavik.

Duty Free Items
1. 200 cigarettes or 250g of other tobacco products
2. 1 liter spirits and 1 liter wine, or 1 liter spirits and 6 liter beer; or 1 liter wine and 6 liter beer; or 2.25 liter wine
3. Food items up to 3kg not exceeding kr13,000
4. Permits from Post & Telecom Authorities are required for cordless phones, remote controls or radio transmitters. It is not required for a GSM mobile phone

Prohibited Items

Un-canned goods, meat or dairy products, Narcotics, pornography, firearms, ammunition, weapons, eggs, plants, endangered species, fireworks and alcoholic beverages that contain more than sixty per cent alcohol.

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source http://allofbeer.com/2017/02/21/travel-tips-to-european-countries-iceland/

Loans For Food

Source: Flickr

Imagine going to the bank to apply for a loan, and you state that the purpose of the loan is to buy supper. Unfazed, the banker very courteously tells you, “That’s fine, just sign the form. And by the way, you can take an additional amount for the new Anheuser-Busch beer which I am sure you and your friends will enjoy. ” The banker then whispers to you, “eeh, I know I am not supposed to tell you this, but you will be charged 20 percent annually and 30 percent for late payments. ” “That is just great”, you say, and then take the money and walk out.

Sounds absurd, yet that is what actually happens every time one uses a credit card to buy household goods. Experts say that if you dont have the money to buy your basic essentials, you won’t have it end-month. Robin Holland of Equifax, a credit reference bureau, concurs. If you dont have the money to pay for an item now, you probably wont have it after the credit-card bill arrives, he tells Equifax Website (EFX – news – people).

One may then ask, for what purpose are the credit cards? For Credit cards are very convenient when used with maximum degree of circumspection. Dont use it for impulse buying, and before you enlist for one, be sure to check out the minimum payment credit-card calculator which will show you how much you will end up paying if you pay only the minimum amount every month.

source http://allofbeer.com/2017/02/21/loans-for-food/

Why not a Stag Party in Budapest?

Source: Flickr

Split down the middle by the Danube river, yet inundated with great bars, outrageously fit Hungarian women, and with the heat of the South European sun beating down – Hungary’s Budapest should be top of your list for a stag party location this year.

The capital of Hungary is quickly becoming one of Europe’s most sought after destinations. Either side of the Danube lie the historic Buda, or the cosmopolitan centre of nightlife and shops that is Pest – acting as an intoxicating mix for a great stag weekend. Why not explore this vibrant, cultural city before the hoards of tourists descend to make it another crowded Paris.

Whatever you have planned, Budapest is so diverse that you will always find something to do in this “Paris of the East”. Whether it’s eating and drinking at one of the hordes of ludicrously cheap city bars, relaxing out the day after in one of the 123 registered thermal spas or simply checking out Buda’s historic castle – this Eastern European capital never sleeps.

So prepare for a trip of sights, sun and wild stories to tell. Just remember to book your Monday off work. Its probably best really.

Budapest in a nutshell:

– Weekend on a shoestring? No issue. Have a beer for 80p, and dine for less than a fiver,

– Soak up the sun with some of the highest summer temperatures in Europe.

– Adventure sports, Trabant rallying and absailing in the Pilis Mountains. You may want to lay off the lager beforehand though.

source http://allofbeer.com/2017/02/20/why-not-a-stag-party-in-budapest/

Ideas for Wedding Party Gifts

Source: Flickr

A day or two before your wedding, there is usually a
wedding rehearsal and then a wedding rehearsal dinner.
This is paid for traditionally by the groom’s family,
and it’s when you will give your wedding attendants
their gifts as a thank you for being in your wedding.

Bridesmaids

– As a rule, jewelry is a good idea for the ladies. If
they have pierced ears, you can give them earrings. If
their ears aren’t pierced, you can give them
necklaces.

It’s always a good idea to give them something that
they can wear on the day of the wedding to go with
their dresses.

Groomsmen/ushers

– For the men, it’s a little more difficult to choose
an appropriate gift. If you can’t find something that
will be appropriate for all of them, you can choose
comparable but different gifts.

Beer steins, shot glasses, and other similar items can
be used, or something else that will reflect their
individuality.

Remember, when you are choosing your gifts that these
are your friends and family, and that you want them to
know that you have appreciated everything that they
have done.

The wedding rehearsal dinner is a time for the wedding
party to come together and have a good time before the
wedding.

Enjoy yourself and have a good time with your wedding
party. You are celebrating the fact that you are going
to be getting married soon, and that you will be
starting a new life together with you spouse.

source http://allofbeer.com/2017/02/20/ideas-for-wedding-party-gifts/

St. Patrick’s Day Brings Out the Irish Cooking

Source: Flickr

There is something about St. Patrick’s Day that brings out the Iris cook in all of us. At least it seems to have this effect on the women in my family. If you are not of Irish decent it may not have quite this profound effect upon you. If you are, then I’m quite certain you will understand what I mean by this. There’s something about revisiting traditions that may have been lost in the fog of coming to a new world and adopting a new way of life that is lifted on this one day of the year. As a result old favorite recipes handed down from mother to daughter over the centuries come out and grand meals are prepared.

If your mother wasn’t of Irish decent and you do not have a stockpile of wonderful Irish recipes in your inventory there are a few great websites on the Internet that offer excellent recipes that have already been converted to standard American measurements that will have Irish eyes and any eyes that think they might wish to be Irish smiling once again.

Corned beef and cabbage is a favorite. In our house we add great things like potatoes and carrots to the recipe. This is a great meal because it can be put in the crock pot before the work of the day begins and with very little effort is simply waiting on you to be ready for dinner time. No real effort is necessary in creating an outstanding feast that many will think you’ve had to miss a parade or two in order to prepare. Just make sure you hide any throws you might have caught and they will never know that you were out having fun and drinking green beer along with everyone else in the neighborhood.

Lamb stew is another great dish to put on your St. Patrick’s Day table. There are also slow cooker or crock pot recipes available for this family favorite if you take the time to search them out. This is a stick to your ribs kind of meal that is very popular in cooler climates for the St. Patrick’s Day festivities. This makes a great lunch or dinner for this great day and goes quite well with Irish Soda Bread.

Shepherd’s pie is another hale and hearty meal that is a wonderful addition to the St. Patrick’s Day festivities. This dish is a favorite among those who have tried it and might just become a staple recipe in your kitchen if you haven’t managed to prepare it before. There are many recipes online though I recommend going the path of least resistance and finding the simplest recipe possible.

No Irish meal is really complete without potatoes of some kind on the table. Keep this in mind no matter which meal you cook. There must be potatoes in order to complete the meal or it simply cannot be authentically Irish. This may be a slight exaggeration but you should take a moment to make sure that there are potatoes for this particular event because it’s just a very Irish thing to do.

Of course Irish coffee and green beer are quite often the drink choices for St. Patties day celebrations and they are never a bad choice, provided someone not drinking those drinks is doing the driving. If alcohol isn’t your beverage of choice it is definitely not a requirement. However, if you are feeling particularly in line with the green theme of St. Patrick’s Day you could make a green milk shake, a green smoothie, green powdered drink mix, or any other green drink that comes to mind. The drinks and even the colors aren’t really all that important in the end. It is all in good fun at this point even if it isn’t Irish in nature. There are some days when it just pays to be green despite the fact that Kermit still claims, “it ain’t easy being green.”

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source http://allofbeer.com/2017/02/19/st-patricks-day-brings-out-the-irish-cooking/

Recipe: sacramento brewing company baby back ribs

Source: Flickr

Sacramento Brewing Company Baby Back Ribs
Barbecue Sauce
4 tablespoons butter
1/2 yellow onion, diced
1 cup ketchup
1/2 cup brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 teaspoon liquid smoke
1 teaspoon salt
1 teaspoon McCormick cayenne pepper

Ribs and Marinade
3 cups Sacramento Brewing Company’s Red Horse Ale
1/3 cup liquid smoke
2 pounds baby back ribs or beef ribs
1 yellow onion, sliced
4 cloves Christopher Ranch garlic, halved
Meat rub

To prepare barbecue sauce, sauté onion in butter until soft, about 3 to 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer for about 30 minutes.

To prepare ribs, combine beer and liquid smoke. Pour over meat and let stand 10 to 30 minutes.

Drain meat and place 2 cups marinade in the bottom of a roasting pan. Place meat on a rack in roasting pan. Place onion slices and garlic cloves on top of meat. Cover pan with foil and bake at 300 degrees F for 1 1/2 to 2 hours or until tender. When cool enough to handle, rub ribs with meat rub. Serve with barbecue sauce.

Makes 4 servings.

Nutrition per serving (without barbecue sauce): 750 calories, 40 g protein, 11 g carbohydrate, 54 g fat, <1 g fiber, 177 mg cholesterol, 400 mg sodium

1/4 recipe barbecue sauce: 283 calories, 1 g protein, 47 g carbohydrate, 12 g fat, 1 g fiber, 31 mg cholesterol, 1479 mg sodium

source http://allofbeer.com/2017/02/19/recipe-sacramento-brewing-company-baby-back-ribs/

Paintings of Food and Wine

Source: Flickr

I’ve been buying paintings of food and wine to resell to restaurants. I make a good profit doing this. I have a real talent for matching the painting of food and wine to the restaurant that should hang it in their dining room. I have purchased over one hundred paintings so far and I’ve sold over eighty of them to restaurant owners.

I sold a painting of food and wine to a martini bar that was opening up in a neighboring city. I took a photo of the Michael Godard painting called Pop Olive and took it straight to the owner in person. He loved the painting and hung it in his bar.

The Michael Godard paintings always seem to resell the best of all of the food and wine paintings that I buy. There was one called Olives Gone Wild that I sold to a martini bar on the East Coast. The restaurant owner thought it was fantastic and looked fun.

I saw an awesome painting in the food and wine section of a local studio. The painting was called Chocolatey. I bought the painting and have approached a couple of candy stores to purchase it. I haven’t gotten a taker, yet, but I’m going to keep trying.

There is a pie shop in my town that I sold an original oil painting of an oversized apple. There are always a lot of food and wine paintings at the galleries I frequent. I liked the apple painting and also bought a sunflower painting by the same artist.

I bought an acrylic painting from an artist in North Hollywood. His painting called Passion Splash is categorized as a food and wine painting because the woman in the painting is drinking red wine. I sold it to a wine bar in Miami. I was sad to see that huge eyed woman go.

I bought several food and wine paintings from him on that trip. One of the paintings was entitled For a Perfect Cherry and I decided to keep that one and hang it in my dining room. The red in the painting is fantastic and so beautiful. I liked to display this food and wine painting with a spotlight on it.

I was able to resell a food and wine painting to a fish shop in New York City. The fish shop had an upscale clientele and they wanted to put some artwork on the walls of the lobby. I found an original oil painting by Marie M. Vlasic of a lobster. It was such a good food and wine painting and it looked at home in the fish shop.

There was a dessert shop owner in Denver that contacted me and asked me to keep an eye out for food and wine paintings that featured pears. She had developed several pear recipes that were fast becoming her signature dishes and she wanted to address that with the art hanging in her establishment.

I found a lovely oil on wood food and wine painting of four pears on a glass table. The artist paints a new painting every day. I commissioned him to make me six more paintings of pears and then I sold all seven to the dessert shop owner that had contacted me. She was thrilled with the pieces and invited me to visit sometime.

I have a friend that owns a local beer joint. I immediately thought of him when I was on a buying trip for food and wine paintings. I saw an oil painting on stretched canvas that featured a close-up of an unopened bottle of beer. It was perfect for him. I bought it and it still hangs at the end of his bar.

My little sister was redecorating her shop and I found a great original oil food and wine painting. The artist’s subject was a large spoon and strawberry jam. The piece looked delicious! I gave it to her shop and she hung it in the area that she sells gourmet jams.

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source http://allofbeer.com/2017/02/18/paintings-of-food-and-wine/

Discover secret flirting tips and flirting advice for meeting, dating and romancing hot single girls. If done right, they might flirt back!

Source: Flickr

I know … I know … who wants to get flirting advice from a middle-aged man? When you picture this situation, you probably see yourself sitting in front of the television, beer in hand, trying not to roll your eyes at the flirting advice coming from the mouth of a man with a beer gut and a middle-aged wife nagging him. Conversely, you might be envisioning getting flirting advice from a smooth-talking guy with slicked-back hair who gets the ladies because he’s got deep pockets. But this is not that kind of flirting advice and it’s not coming from that kind of middle-aged man. No, instead, this middle-aged man is the one who is average looking and of average income but who has years of experience in the changing world of flirtation and has developed flirting advice which works more often than not. This flirting advice is good for both men and women of any sexual orientation.

The best of the flirting advice gained through hard experience is the rule that if you’ve got it, flaunts it. This is followed quickly by the lesson that if you don’t have it, you shouldn’t display it. This flirting advice applies not only to the physical but also to other levels of flirting interaction. How many times have you been around that guy who told a joke, and everyone laughed to be polite, so he told a dozen more? You don’t want to be that guy.

What you learn as you go through years of flirting is that there are very few people who have it all. You just aren’t going to be the most beautiful, smartest, mort powerful, most charming, funniest person in the room, because that one person just doesn’t exist. As a middle-aged man, I’m just not going to have the body of a twenty-year-old guy. But what I do have is my own collection of traits and experiences. The best flirting advice I can offer is that you have to realize what your strengths are and make use of displaying those strengths to others in a way, which is natural for you. The purpose of flirtation is to interest another person in you, so showing them what’s great about you is the way to go.

The other critical piece of flirting advice I can offer is that flirting is supposed to be fun. You should enjoy it for what it is, rather that always aiming for a specific goal and being disappointed if you don’t achieve it. For example, if you are flirting with a girl across the room at a club, and she invites you to dance, but you don’t leave with her number, you can have two reactions. One is to be disappointed that your flirtation didn’t lead to a whirlwind romance. The other is to be happy with the fact that your flirtation interested her in dancing and you probably had a good time while doing it. Flirtation doesn’t always lead to satisfaction, which is what keeps us all interested in the game. It’s the reason that people who are perfectly happy in their committed relationships often flirt with others. We like to be liked and some of the best flirting advice I’ve found is that there should be just as much pleasure in the chase as there is in the catch.

Related to this is the flirting advice which starts with being comfortable with who you are. As you get older, you realized that most people aren’t paying attention to your flaws nearly as much as you are. You are your own worst critic when you should be your own best friend. If you take nothing else away from this flirting advice, take this: if you are a person who enjoys flirting and does it appropriately, your flirtation will usually be well received.

source http://allofbeer.com/2017/02/18/discover-secret-flirting-tips-and-flirting-advice-for-meeting-dating-and-romancing-hot-single-girls-if-done-right-they-might-flirt-back/

Eating Lisbon up

Source: Flickr

Steer them together, and you’ll see how Lisbon’s not just made of bricks. In terms of food, well Lisbon has nothing to envy to some other Mediterranean Capitals.

The gastronomic part of your trip to Lisbon should start right in the morning, taking a good Portuguese pequeno almoço (breakfast) made of galão (hot milk with coffee, the Portuguese version of the cappuccino) and a bolinho a little cake; you’ll get to choose among a good variety of them. The most traditional ones are the pastéis de nata (little puff pastry baskets filled with custard and sprinkled with cinnamon and icing sugar). Then, in the middle of the afternoon, you shouldn’t forget the lanche it’s the afternoon snack, usually salty, waiting for the late dinner: a torrada (a thick leaf of grilled bread with salty butter) or a croissant misto (a huge croissant filled with ham and cheese) will perfectly do.

As for the main meals, the Portuguese typical dish is bacalhau (cod fish); they cook it in lots of ways, though maybe the ones you’ll find more frequently are Bacalhau com natas (in the oven, frayed, with cream and potatoes), Bacalhau à Bráz (fried, frayed, with eggs and potatoes) and Bacalhau à Lagareiro (in the oven with onions and peppers). Then, an interesting dish is the Carne de porco à alentejana (pork in the Alentejo way), a mixture of potatoes, pork and clams! In Lisbon caracóis (snails) are very popular, and then a variety of fish and meat. If you long for a soup, then you can ask for a caldo verde (a cabbage soup with chouriço cured spiced sausage slices) or a sopa da pedra (the name, stone soup, is based on a legend, which tells the story of a beggar who asked a lady for some hot water and a stone to make his soup. Made curious, the lady gave him what he asked, while he carried on adding ingredients to it; it ended up to be a full soup with everything the lady had in her kitchen, and that’s actually how it’s made: with all the vegetable and sausages the chef has got at his disposal!). When you’ re ready to experience some spiced chicken stomach, ask for moelas served in pieces, drowned in an abundant and spicy sauce, with bread to accompany.

Desserts: leite creme (a kind of custard, with sugar on the top and grilled) and arroz doce (sweet rice: that’s what it is! Rice cooked with milk, sugar, lemon rind and cinnamon).

Drinks: Porto wine is obviously a must, but try some vinho verde, too; after a good dinner, the licor beirão is one of the Portuguese typical liquors, together with the amêndoa amarga (almonds liquor) and, typical of Lisbon, the ginja (the beloved Lisbon’s ginginha, a black cherry liquor). If you’d like a refreshing beer, then a Super Bock will help it’s the Portuguese beer brand, along with Sagres; ask for an imperial to have a glass, caneca for a tankard; garrafa for a bottle.

Notice that as soon as you’ll sit at a table of a restaurant the waiters will bring you olives, patés, cheeses and bread without being asked you’ll pay just what you’ll eat!

Some good hotels may sometimes have gourmet restaurants inside providing guests with Portuguese delicacy and some other international dishes. The chain of Vip hotels can be a good starting point: they usually provide a central accommodation with average prices in standard rooms. In high season from June to August, for example, you can expect to spend 30-50 euros per person with breakfast and full services.

Here the list of some of them spreading all through the Portuguese Capital: the Vip Executive Zurique Hotel; Hotel Vip Executive Arts; Vip Executive Barcelona; Hotel Vip Inn Berna; Hotel Vip Executive Diplomatico; Hotel Vip Executive Suites Eden; Hotel Vip Executive Madrid; Hotel Vip Executive Suites Marques; Vip Inn Veneza Hotel; VIP Grand Lisboa Hotel and Spa.

source http://allofbeer.com/2017/02/17/eating-lisbon-up/

City Breaks in Germany: Munich, Berlin and Frankfurt

Source: Flickr

Berlin: city of a new era
Today Berlin is a creative, dynamic place to visit with museums, theatres, many bars, cubs and restaurants. A city which was at the grim heart of 20th century European history, the Berlin of today has a tendency not to take itself too seriously.

Transport: how to get there and around
To reach Berlin by air, you will probably have to make a connection through Amsterdam or Frankfurt. Not many direct flights arrive in the city. The Train service in Germany is extremely efficient, you can get to Berlin from other European countries this way. The bus is also an option.

The city itself has an underground system to help you get around, it is also cycle and pedestrian friendly. The East part of the city is served by a tram.

Weather
Berlin winter is between November and March and can be cold below zero. Throughout the rest of the year, rain is often a possibility.

Accommodation: Luxury to budget stays
The internet can offer some of the best information on the cost, range and location of hotels in Berlin.

Attractions & Events

*February brings the worlds second largest Film Festival to Berlin known as the Berlinale.

*10 days of festival fun with concerts and operas takes place in April for Festage.

*Popular gay festival day, Christopher Street Day is in June.

*Jazz lovers can enjoy JazzFest in August.
*As Christmas approaches the city opens markets throughout the city in November.

Munich: Sophisticated capital of Bavaria
Munich creates images of ledehosen and beer, but this is a very incomplete picture. The city is sophisticated and has many cultural attractions including art galleries and museums.

Transport: how to get there and around
European flights are served by the Franz-Josef-Strauss Flughafen in Munich. From further a field you need to make a connection with Frankfurt airport. The train also serves many European cities.

The city is served by buses and underground trains, which make is easy to get around. Munich is also a cycle friendly city.

Weather
You can catch some Munich sunshine during months April – May and also September – October. The coldest time of year is between November and March.

Accommodation: Luxury to budget stays
The internet can offer some of the best information on the cost, range and location of hotels in Munich.

Attractions & Events
*January brings the beginning of Fasching, six weeks of street celebrations.

*The end of Lent is marked by Starkbierzeit, with strong brews consumed.

*The Munich Film Festival is held in June.

*Strangely, in September, you can enjoy the world best beer festival Oktoberfest.

Frankfurt: with a heart for art
Frankfurt is not as formal and business like as you might imagine. The city loves art and has many attractions at its museums. And its spectacular skyline is a work of art in itself. What’s more, Frankfurt is Germany’s most cosmopolitan city which adds to its pizzazz.

Transport: how to get there and around
Frankfurt can easily be reached from all over Europe and beyond with it’s major airport and train station. The bus is also an option as Frankfurt links with many major cities.

Like most other German cities, Frankfurt has excellent public transport, you are spoilt for choice, which is fortunate as walking is not really an option in the city.
However there are plenty of bicycle lanes for the cyclist.

Weather
Winter here is very cold and often has storms. For the best months come to Frankfurt between June and August.

Accommodation: Luxury to budget stays
The internet can offer some of the best information on the cost, range and location of hotels in Frankfurt.

Attractions & Events
*There are parades held before Lent, the Fastnacht parades take place in February.

*The International Music Trade Fair is held in March.

*You can enjoy Frankfurts famous apple wine all summer with many events being held throughout the city.

*Art and music lovers can enjoy the July riverside with the Museumsuferfest exhibitions.

source http://allofbeer.com/2017/02/17/city-breaks-in-germany-munich-berlin-and-frankfurt/

Recipe: macayo’s fajita

Source: Flickr

Macayo’s Fajita

Marinade
1 tablespoon salt
1/4 tablespoon white pepper
1/4 lime, squeezed
3 cloves fresh garlic, chopped
2 tablespoons vegetable oil

In a large bowl, whisk together all Marinade ingredients. Put meat in marinade and set aside for at least one hour.

Preheat oven to 200 degrees F. Set tortillas in for 1 to 3 minutes, to warm. Remove and put into a covered basket.

1 pound beef skirt (flank steak) or chicken breast,
sliced into 1/4 x 3-inch long strips
1 large whole onion, chopped
1/2 cup olive oil or chili oil

Heat a large skillet and add olive oil. Add marinated meat and onion and sauté until onion becomes translucent. Place cooked meat in a large bowl or platter and serve with tortillas, toppings and garnishes.

For each fajita, fill a tortilla with meat and desired amounts of garnishes and toppings and roll up like a burrito. Serve with refried beans, black beans or Spanish rice. Yields 4 to 6 servings.

Variations
For spicier marinade, add cayenne pepper or crushed dry red chili pepper. Instead of lime juice, try pineapple juice, papaya juice, beer, wine or barbecue sauce.

Garnishes and Toppings
1 cup sour cream
1 cup guacamole
1 cup salsa
6 lime wedges
Avocado chunks
1 can whole green chiles, chopped
Tomatoes, sliced into strips
Shredded lettuce
Jalapeño peppers

source http://allofbeer.com/2017/02/16/recipe-macayos-fajita/

Choosing Great Pool Table Lights

Source: Flickr

When you’re looking for lighting for your pool table, you should consider three primary things: first, the practicality of the light; second, the quality, brightness, and direction of the light; and thirdly, how great it looks in your pool room.

The practicality of pool table lights covers several different things as well. You need to consider how large your room is and how high the ceiling is. Your pool table lights won’t do you any good at all if they get in the way of playing. With a very low ceiling, you almost certainly won’t be able to choose one of those cool Tiffany-style stained glass hanging lights because you won’t be able to play properly. Your pool table lights should never get in the way of your pool cue either.

If you do have a low ceiling, consider going with track lighting or recessed lighting instead of traditional pool table lights. It doesn’t look as cool, but it also won’t get in your way while playing, and that’s the important thing.

The second most important thing to consider in pool table lights is the quality of the light and its direction. For a pool table, lights should pool on the table surface to highlight your game playing area, and they should be bright enough to easily see the game, yet not so bright as to interfere with the atmosphere that should reign over a good game of pool.

This is why pool table lights that are suspended from the ceiling are very popular; you can use very bright bulbs, yet still, with the directional lighting traditional pool table light shades give you, have a nice dim atmosphere throughout the rest of the room. Never choose translucent or transparent shades for your pool table lights; instead, stick with metal shades, opaque glass shades, or Tiffany-style stained glass shades.

Finally, you want just the right atmosphere in your pool room, and your pool table lighting has a great deal to do with that. Dark green shades, Tiffany-style stained glass, and, if you can find them, beer-advertisement shades are some of the best pool table lighting designs you can choose for great atmosphere. But it really depends on what you’re trying to accomplish with your design.

For the traditional “smoke filled room” atmosphere, even if you don’t smoke, translucent green glass shades for your pool table lights are an excellent choice. The light pools nicely on the table, and the color of the shades ensures that your overall lighting stays dim and casual in feel. For a more classy atmosphere, stained glass shades are a fine choice. Pool table lights topped with a stained glass shade send a multicolored soft glow throughout your pool table room, giving a more feminine feel but not so feminine that guys can’t enjoy them as well. This soft, relaxed feeling is why many beer companies choose to do their customized pool table lighting shades in a stained glass style.

One other choice you’ll need to make is whether you want a row of two, three, or four lights for your pool table lighting, or a single large light for the center. Multiple lights give a slightly more diffuse, soft light to the area, while a single large light gives a somewhat harsher, but sharper, light, more likely to focus on the table and game themselves. Multiple lights also eliminates a lot of the shadowing problems you might have on your pool table itself, making it easier to see table details.

No matter what pool table lighting option you choose, the most important consideration is that you’re happy with the final result. Consider your choices carefully before installing anything.

source http://allofbeer.com/2017/02/16/choosing-great-pool-table-lights/

Recipe: dead man’s chili

Source: Flickr

Dead Man’s Chili
Yield: 6 to 8 servings.

1/4 cup chopped green and/or red bell pepper
1 pound lean beef, coarsely chopped
3 cups stewed chopped tomatoes
1 1/2 cups tomato paste
4 tablespoons chili powder
6 whole jalapeno peppers
1 1/2 teaspoons cayenne flakes
1 1/2 teaspoons salt
4 tablespoon freshly ground cumin, divided
1 tablespoon blackstrap molasses
3 medium onions, coarsely chopped
12 ounces beer (not lite)
1 teaspoon Angostura Bitters
4 ounces sour mash whiskey
3 bay leaves
1/4 cup yellow Masa Harina
2 ounces tequila
2 1/2 pounds coarsely ground beef chuck
6 cloves garlic, minced

Cook meat, 1 clove of garlic and 1 onion together. Mix all other ingredients except 1 tablespoon of cumin together and pour over meat in a large pot. Bring slowly to a boil and stir continuously until boiling. Cook at a boil for 10 minutes and then lower heat to medium-low for 15 minutes, stirring several times.

Lower heat again to simmer and cook for 1 1/2 to 2 hours, stirring frequently. Add remaining cumin after cooking for 1 hour. You may make this hotter by slashing the sides of the jalapeno peppers and by adding more of them.

Serve over rice with hot cornbread. Great when served over scrambled eggs as well.

source http://allofbeer.com/2017/02/15/recipe-dead-mans-chili/

Recipe: reno red chili

Source: Flickr

Reno Red Chili
Yield: 6 servings

1 (3 pound) round steak, coarsely ground
1 (3 pound) chuck steak, coarsely ground
1 cup vegetable oil or suet
Black pepper to taste
3 ounces Gebhardt Chili Powder
6 tablespoons cumin
2 tablespoons MSG
6 small cloves garlic, minced
2 medium onions, chopped
6 dried chile pods, seeded and stemmed, boiled
30 minutes in water OR 1 (3 ounce) bottle New Mexico pepper
1 tablespoon oregano, brewed in 1/2 cup Budweiser beer (like tea)
2 tablespoons paprika
2 tablespoons cider vinegar
3 cups beef broth
1 (4 ounce) can diced green chiles
1 (14 ounce) can stewed tomatoes
1 teaspoon Tabasco sauce, or to taste
2 tablespoons Masa Harina

Brown meat in oil or fat, adding black pepper to taste. Drain meat and add chili powder, cumin, MSG, garlic and chopped onion. Cook for 30 to 45 minutes using as little liquid as possible. Add water only as necessary. Stir often.

Remove skins from boiled chile pods. Mash the pulp and add to meat mixture. Strain oregano tea, then add to meat mixture along with paprika, vinegar, 2/3 of the beef broth, green chiles, stewed tomatoes and Tabasco sauce. Simmer for 30 to 45 minutes, stirring often.

Dissolve Masa Harina in remaining beef broth then pour into chili. Simmer another 30 minutes, stirring often.

source http://allofbeer.com/2017/02/15/recipe-reno-red-chili/

Recipe: rabbit stewed in stout

Source: Flickr

Rabbit Stewed in Stout
Serve this with parsleyed potatoes or egg noodles. Drink stout or red wine with the meal.

4 slices bacon
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 (3 to 3 1/2 pound) rabbit, cut up
8 ounces fresh mushrooms, cut into halves
1 (16 ounce) jar whole onions, drained
1/2 teaspoon dried thyme leaves
1 bay leaf
1 (12 ounce) bottle Irish stout or dark beer
2 tablespoons cold water
1 tablespoon cornstarch
Minced parsley

Fry bacon in Dutch oven until crisp. Remove bacon and reserve. Reserve fat in Dutch oven.

Mix flour, salt, pepper and paprika. Coat rabbit pieces with flour mixture. Heat bacon fat until hot. Cook rabbit over medium heat until brown on all sides, about 15 minutes.

Add mushrooms, onions, thyme and bay leaf. Pour stout over rabbit and vegetables. Crumble reserved bacon over mixture. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of rabbit are done, about 1 hour.

Remove rabbit and vegetables to warm platter; keep warm. Remove bay leaf. Heat stout mixture to boiling. Mix water and cornstarch; stir into stout mixture. Boil and stir 1 minute.

Pour sauce over rabbit and vegetables. Sprinkle with parsley.

Yields 6 servings.

source http://allofbeer.com/2017/02/14/recipe-rabbit-stewed-in-stout/

Tired of sea swimming, beach life and hot summer? Visit Prague!

Source: Flickr

The holiday season – the best time for travelling – has already come and I am ready to invite you to one of the most beautiful cities in the whole world. Do you plan to spend this summer in Prague? Would you like to know how to enjoy your stay in the capital of Czech Republic? Or do you sill hesitate what to do in the late summer? I have some useful tips for you all.
Prague is a city of many faces. It has its long and sometimes mysterious history, breathing from each building in the old centre. On the other hand, it is a modern city with a lot of new.

The first thing you come across when browsing through any Prague’s tour guides is surely Prague Castle, Charles Bridge or Old Town Square. These three places are undoubtedly the main points of Prague’s history, connected with many important persons and occasions. They are really worth seeing. Because of their popularity, they are almost anytime too crowded, therefore not so safe. If you are early bird, I do recommend you to come there in the early morning, when you can walk freely without any noise and people and feel and smell the magic of unforgettable city.
For those, who like trips with tour guides, there are some agencies organising various tours through Prague. You can choose the right thematic walk just for you.

My second tip is connected with typical Czech cuisine. Czech beer is almost world known, but what about Czech meals? Have you ever tried garlic soup, bouillon with vermicelli, roasted sirloin beef in sour cream sauce with dumplings, roast pork with sauerkraut and dumplings or dill sauce? If your answer is “no”, you meet with a part of our culture in any Czech restaurants in Prague. There is a variety of typical Czech restaurants that offer Czech cuisine, Czech beer and Czech folklore as well. In this way you can enjoy your evening with very good meal and also get to know character of local people.

Do you prefer night life to sightseeing? Prague is ready to meet your wishes too. You can make a choice for many music clubs in the whole city where you hear music of all genres – everything from jazz, pop & rock, oldies, ska or reggae to dance music, hip hop, house, metal or punk. Whatever you like. Most of them are situated in the centre – on Wenceslas Square or within a walking distance from there.
Of course, there are a lot of other possibilities how to spend your night – sailing on the Vltava River, night Ghost tour through Prague or visiting theatre or multiplex cinema.

My last tip is mainly for families with children. Small children don’t want to sight-see the whole day that’s why I recommend you a visit of following places.
There is one place that is never failure for small travellers and it is a zoo. Prague’s zoo belongs to the largest in Europe. It has a lot of programmes for visitors such as feeding of animals, their presentation or training. The popularity of Prague’s zoo still rises.
The second possibility is the new aqua park with swimming pools, toboggans, whirlpools or river with back flow. In addition, there is a massage and wellness centre with sauna to your disposal. The new aqua park is very nice place for enjoying the day with the whole family.

Prague is an amazing city with a lot of opportunities what to do and you can never be bored there. See you in Prague!

source http://allofbeer.com/2017/02/14/tired-of-sea-swimming-beach-life-and-hot-summer-visit-prague/

Recipe: cool river cafe fat tire ribeye

Source: Flickr

Cool River Cafe Fat Tire Ribeye

Serves 4.

Sweet Soy Glaze
1 cup granulated sugar
1/3 cups water
1 tablespoon fresh lemon juice
1/2 cup soy sauce

Combine all ingredients for glaze except soy sauce in a small pot and heat to boiling. Keep boiling mixture for 10 to 15 minutes until all sugar granules are melted and mixture begins to look like clear corn syrup.Refrigerate the mixture until temperature lowers to about 125 degrees F (use a food thermometer and be extra careful when handling hot sugar), which takes about 15 minutes. Add soy sauce.

Fat Tire Marinade
4 (14-ounce) ribeye steaks
1/4 cup garlic, minced
1/4 cup cilantro, minced
1/4 cup parsley, minced
1 tablespoon oregano, chopped
3 tablespoons Worcestershire sauce
1 bottle Fat Tire beer
1/2 cup sweet soy glaze (see recipe above; reserve remaining glaze)
1 cup olive oil

Combine all ingredients except olive oil and meat in food processor or blender; blend. While blending, add oil in a small stream to create an emulsion. Pour mixture over steaks. Cover and refrigerate for at least 4 hours.

Discard marinade and put the steaks on the grill, grilling to desired doneness. Drizzle remaining sweet soy glaze over grilled steaks and serve.

source http://allofbeer.com/2017/02/13/recipe-cool-river-cafe-fat-tire-ribeye/

Patpong Road Bangkok Thailand

Source: Flickr

Patpong Road was made famous by American soldiers on rest and recuperation (R&R) in the city of Bangkok, Thailand. During the Vietnam conflict, many in the military took the short hop from Saigon to Bangkok to enjoy a week or two getting drunk, stoned, massaged, and spoiled by beautiful Thai women.

Paatpong is actually a small street between Silom and Surawong Roads with wall-to-wall bars and restaurants. At night, the street is vendors catering to tourists charging ridiculously high prices in hopes of finding suckers.

There are actually 4 streets in the area catering to the nightlife. There is Patpong I & II, Soi Jaruwan, catering to gay men, and Soi Thaniya, exclusively for Japanese tourists.

Patpong started off as an undeveloped plot of land purchased by Chinese immigrants in 1946. The Patpongpanich (or Patpongpanit) family built some shop-houses and rented out to normal businesses. Bars eventually overtook the other businesses on these two private roads, and the entertainment zone was created.

I was stationed in Bangkok in the early 1970’s and we would go out to Patpong almost nightly. Back then it was bar after bar after bar. There were no vendors blocking the road and, unlike today, it was safe to go to the upstairs bars.

Then, the bars on the ground level were just that – bars. Second floor bars were go-go’s with bikini clad girls. And if a bar had a third floor, it was for the special shows.

Today, vendors set up show and block the entire road, and most of the walkway, selling everything under the sun (or moon). Tours line the street promoting shows upstairs with guarantees of no cover charge and cheap beer prices. Don’t believe either.

If you visit Patpong, it is best to avoid the upstairs bars altogether. The owners may try to extract large sums of money in order for you to leave alive.

There is one place that I do enjoy visiting on Patpong. The Madrid Lounge is the only bar that has the same name, décor, and menu that it had in 1973. It caters primarily to the embassy and expat crowd and has some great American food. The staff is very friendly and will sit with you if you want or leave you alone if you choose.

The Madrid became a meeting place when I returned to Thailand in the mid 90’s during exercise Cobra Gold. I took my guys there the first night and it became the official hangout from that day forward. They still use it as a rendezvous point and place to meet.

Personally, I have tired of Patpong but it is a must-see for the first time visitor. I have not only tired of Patpong, but of Bangkok as well. I only stay in Bangkok if I have to spend the night to catch a flight the next day; otherwise I go direct to my location regardless of time. If I am going to Pattaya, I leave direct from Suvarnabhumi International Airport and never set foot in Bangkok city. When I am going northeast to Khon Kaen, I have to spend the night to catch a connecting flight the next day. I usually just go out to a few local beer bars in walking distance of my hotel.

Patpong is a unique little street and should be on every first-timer’s visit list. Don’t buy anything from the vendors in the street. Prices are much cheaper anywhere else in Thailand. Have a few drinks, check out activities, and avoid the second floor bars.

source http://allofbeer.com/2017/02/13/patpong-road-bangkok-thailand/