Mike.357

its the message, not the picture that counts

m14, if your job is so bad and you are treated so harshly why do you stay? I am just saying... Gotta be something in it for you.

Colts.

its a conspiracy. My guess is Walmart* is behind it all. You can buy slingshots there, good ones too.

is calling the city and asking them to deal with the vermin an option? You can buy poison holding containers that animals like dogs will not get into. Dogs are fairly stupid but I do nto think they eat rat poison anyway. But what I refer to are the black industrial looking boxes you see behind grocery stores, loading docks and other kinds of places where rats roam. I use one here and I have not seen a rat since I started using it. The dog ignores it.

the problem with the Natty Ice is reaching that half way point

I dunno about that fair wage stuff. If you do not think you are making enough you are always free to go seek more fruitful employment. I don't think a clerk at Walmart is really worth all that much by the hour. I do not see it as a really difficult job, nor one that needs incredible skill. Raising minimum wage does not do any real good. you think the company paying those wages is going to eat that? I will give you one other guess as to who gets to pay the difference.

Schlitz returns, drums up nostalgic drinkers After decades of dormancy, Milwaukee's iconic beer is back on the shelves MILWAUKEE - It's the beer that made Milwaukee famous. Now Schlitz is making the city nostalgic. That beer with the old-time mystique is back on shelves in bottles of its original formula in the city where it was first brewed more than a century and a half ago. Schlitz was the top-selling beer for much of the first half of the 20th century. But recipe changes and a series of snafus made the beer — in many a drinker's opinion — undrinkable, turning what was once the world's most popular brew into little more than a joke. But after decades of dormancy, the beer is back. Schlitz' owner, Pabst Brewing Co., is recreating the old formula, using notes and interviews with old brew masters to concoct the pilsner again. The maker of another nostalgic favorite, Pabst Blue Ribbon, it hopes baby boomers will reach for the drink of their youth, otherwise known as "The Beer That Made Milwaukee Famous." They also want to create a following among younger drinkers who want to know what grandma and grandpa drank. "We believe that Schlitz is if not the, one of most iconic brands of the 20th century," said Kevin Kotecki, president of Pabst Brewing Co., which bought the brand that dates to 1849 from Stroh's in 1999. "And there's still a lot of people who have very positive, residual memories about their experience. For many of them it was the first beer they drank and we wanted to give it back to those consumers." In Milwaukee, the comeback is creating a buzz. Stores are depleted of their stock within days, they're taking names for waiting lists and limiting customers to just a few six- or 12-packs each. But after decades of dormancy, the beer is back. Schlitz' owner, Pabst Brewing Co., is recreating the old formula, using notes and interviews with old brew masters to concoct the pilsner again. The maker of another nostalgic favorite, Pabst Blue Ribbon, it hopes baby boomers will reach for the drink of their youth, otherwise known as "The Beer That Made Milwaukee Famous." They also want to create a following among younger drinkers who want to know what grandma and grandpa drank. "We believe that Schlitz is if not the, one of most iconic brands of the 20th century," said Kevin Kotecki, president of Pabst Brewing Co., which bought the brand that dates to 1849 from Stroh's in 1999. "And there's still a lot of people who have very positive, residual memories about their experience. For many of them it was the first beer they drank and we wanted to give it back to those consumers." In Milwaukee, the comeback is creating a buzz. Stores are depleted of their stock within days, they're taking names for waiting lists and limiting customers to just a few six- or 12-packs each. People like Leonard Jurgensen say the beer reminds them of better days. The 67-year-old, who grew up on the edge of the brewery downtown, said decades ago it seemed that everyone in the city either worked for the brewery or knew someone who did. If there was a special occasion, you drank Schlitz. Jurgensen had it on his wedding day 45 years ago.' "For many years the product was associated with happy times, especially to people my age," said Jurgensen, who's writing a book on Milwaukee's breweries. "As we all know, the world is not the best it can be today. We used to think those were hard times and when we look back on them, those were the good old days." Schlitz' comeback has been slow, just like its fall from the top. It was tested in a few markets and is available in Minneapolis, Chicago and western Florida, besides Milwaukee. Its ties to the city are deep. Schlitz began its life at a brewery founded by August Krug in 1849. Joseph Schlitz took over and opened the Jos. Schlitz Brewing Co. several years later. Nostalgia could prove a driving factor in sales, Kotecki said. Pabst is certainly using it in its marketing, reusing its '60s-era advertisements urging drinkers to "Go For the Gusto" and simple maroon and gold packaging, marked with fanciful script. The Woodridge, Ill.-based company wants the brew to go national but is taking a slow approach, reintroducing it first in places like the Midwest where the beer was popular. Hearing from Schlitz-thirsty consumers prompted Pabst to revive the brand, Kotecki said. A malt-liquor form of Schlitz has been available for years in cans. But fans say it's not the same. The brew became a top-seller, Jurgensen said, after the Great Chicago Fire of 1871 wiped out its competitors. It was the world's best-selling beer from 1903 until Prohibition in 1920, and regained the crown in 1934 until the mid-1950s. That's when a strike by Milwaukee brewery workers interrupted production and made way for others, like St. Louis' Anheuser-Busch Cos. Inc., to eat into Schlitz' market share. That company, which makes Budweiser and Bud Light, has held the top spot to this day. Before it vanished, the beer changed — for the worse. According to Jurgensen, considered by Pabst to be the foremost "Schlitzstorian": First, brewery control shifted from immediate family members to more distant relatives, who wanted to expand the business. With demand high, the new owners wanted to make more, so they shortened the fermenting process. And they let customers know it through heavy marketing. There were also quality control issues for barley, so the beer went flat quickly. Customers associated the flatness with the quickened brewing time, and they weren't pleased. To fix the flat problem, the brewers added a seaweed extract to give the beer some foam and fizz. But after sitting on the shelf for three or four months, the extract turned into a solid, meaning drinkers got chunky mouthfuls. And then, the biggest of errors. "They decided not to pull their product off the shelf," Jurgensen said. "They decided to weather the storm and sell that product. That's the worst possible mistake they could have made." Floaters? Flat beer? It was all too much for drinkers to swallow. And by 1981 the Schlitz brewery closed. The owners sold the brand to the Stroh Brewery Co. in Detroit in 1982, which eventually sold some of its lines to Pabst. The Schlitz revival is bittersweet for the former brewing capital of the U.S., which has seen its heritage slip away. Beer was once brewed at about 100 places in Milwaukee, Jurgensen said. The city was home to names like Pabst, Blatz and Miller Brewing. Those first two are long gone, their former breweries now an abandoned site awaiting redevelopment and a condo complex. And Miller is leaving too. This summer it became MillerCoors LLC in a joint venture with Molson Coors Brewing Co. The headquarters will move about 90 miles south to Chicago, though Miller says it'll keep jobs and breweries in Milwaukee. Miller, coincidentally, brews Schlitz for Pabst under a contract at its east coast facilities. Kotecki said he hopes to eventually have the brand brewed back in Milwaukee, once some changes at breweries in the city are made. Kotecki wouldn't disclose sales figures for Schlitz but said they are considerably smaller than for the company's top-seller, Pabst Blue Ribbon. In Milwaukee, it's at about 75 locations, including bars and liquor stores, though that'll grow when more is made. John Thielmann, 55, of Milwaukee, says his first sip of the new Schlitz sent him back decades. He remembered being a teenager — drinking underage, he noted — spending summers with family on Druid Lake, about an hour from Milwaukee. But when the formula changed, he started getting headaches after two or three sips, so he stopped drinking Schlitz. Thielmann, who works at a liquor store in suburban Elm Grove, said he was confident the new formula wouldn't fail him. He figured Pabst had put in enough effort that they'd get the old formula back. They did. "That first sip was like 'I remember this. This is right,'" he said. http://www.msnbc.msn.com/id/25970479?GT1=43001

I am guessing if they do not mention fire brewing then it is not so. Back in the day the fire brewing was one of the big selling points for their marketing department. When I was in high school getting Stroh's was a big deal. It was very popular. I preferred the Schlitz Tall Boy though. And of course Schoenling Little Kings were always good to have. I noticed on the list of Heileman beers they do not mention Weidemann. I am pretty sure I can score this beer in Cincinnati and as I recall from the last time i bought it Heileman was the brewer. Heck maybe they do not make it anymore. Not that it is anything special but at least it had cheap going for it.

dang Mars, you ought to have a second career as a TV chef or something. I think I am going to do wings this afternoon with a side of chicken breast also done buffalo style. Sides of cole slaw and tater salad. I will also do some garlic toast on the grill. Dessert will be butter pecan ice cream, I am pretty sure there is a unopened box of this is in the garage freezer.

I love Walmart*

I have been asked this at Walmart as well. If I am buying it for a rifle I say handgun and if I am buying it for a handgun I say rifle. Suntzu, if you did not look 14 years old you might not have this trouble. :D

I googled that Mars, and Miller and Leinenkugel are the only two breweries in that zip code. I would been about willing to bet that Heileman actually brewed that stuff. But some further research shows that Pabst owns the label. hmmmm very interesting. And then there is this so basically who the heck knows? Of course the above story is over ten years old and Stroh's is no longer in business. One thing I am pretty sure about is that Strohs is not fire brewed. Do they still claim fire brewing on the label?

[ame]http://www.youtube.com/watch?v=dixNKEZpXI4[/ame]

Are you letting it breath before pouring? It will effect the way the wine tastes as well as how it finishes etc.. If you have not done that you might want to consider doing so to see how it effects the juice. I am by no means a wine-o but some wine benefits from breathing and some are not going to get any better than they are when you untwist the cap, errr uncork the bottle.

I forgot to add, I am not the least suprised by your results.. What you considered best in the head to heads and overall was about how I saw it turning out before you even started. But I am sure it was a heck of a tasty trial.

Mars your post is killing me. I am not sure I can think of a better afternoon than some chicken wings followed up by a storm while having a cold beer(s) and a decent cigar.

Where did you get that? and who is brewing it these days?

I hear what you are saying Aero. I am not to concerned with it. Right now there are two rifles sitting on the bar. Ammo on a shelf nearby. (yes there is liquor there too, gasp, I sure hope the rifles do not get drunk, thank goodness I do not have cigarettes anymore or the ATF would surely be at my doorstep) We were out shooting a few hours ago and more than likely will go back out later on. Myself, I am not too worred about someone thinking I am endangering anyone. If a plumber, delivery person, etc was coming to the door they would never see my stuff. The oldest has been raised properly, the younger one is too young to worry about in this regard at the present time. But he will be brainwashed too, LOL, when the time is right. and you are right in the regard that no one can see in here. Of all the driveways on this street, mine is the last one anyone wold ever pick to come down. It is like something out of a scary movie I would not blantanly leave a loaded gun laying around on the coffee table where he is playing with cars. Though I know he would not mess with the gun. Train them correctly right out of the gate is the key. I am too old and feeble to be wrestling around, but when I need to take the gun off for any reason I set it on a mantle or inside a closet, its never really been an issue. The family is really starting to understand that we do not get to pick and choose the time and place where we may have an extreme need to defend ourselves. I think the church shooting here last week is driving that point home. You are worried about carrying and the kids being underfoot. A proper holster will eliminate a lot of the problem. I am a firm believer in the fact that pulling the trigger is the only way a gun goes bang. Keep the gun properly holstered with a restraint device and the trigger is not in reach of little fingers.

thats why i responded with a WTF, LOL Rosemont is not an ill regarded Aussie wine. Not top shelf but a darn sight better than any of that crap with penguins, ducks, snakes or other critters on the label.

wish I could be back in high school. Life was seriously easy in those days

when did this supposedly happen? BP firearms are not regulated, there is no restriction on them as far as sales or shipping.

I have used that technique before when touching up BBQ sauce. Well honey or syrup like Mrs. Butterworth. It is good for thickening and the syrup or honey helps the sauce adhere to the food. I wish I was coming to dinner at your place today, LOL I think the wife is going to roll some hotdogs in crescent rolls and bake it up for dinner tonight. It will taste okay but will not be on par with wings. Can't wait to read how yours turn out. Oh, and you ought to man up on some of the wings. Add some cayanne pepper to the sauce for a few of them. Flame goes well with beer

Peter Lehmann? I always assumed the shank of the evening is like from 6:30 to 8:30 or so, and in golf it is referred to as the "s" word, never spoken out loud lest you jynx yourself. from Dictionary.com shank ........... 11.Informal. a.the early part of a period of time: It was just the shank of the evening when the party began. PS: I never did make it to the Dewtinis last night, stuck with the Stone Colds and had a couple of bourbon and waters to kick it up a notch. I am guessing the Dewtinis will happen tonight as the beer is shot to hell and gone.

I agree with this definition. I have picked up my grandson from school. I had a gun on my belt. A lady opened up the passenger door and climbed aboard. I did not handle the gun. Other times I have gone into his school. I took the gun out of the holster and put it in the console before driving onto school property. I see no way I violated law in either scenario