![]() | ejectpiloteject: Sadly we're having to pull out of the Barfly gig on the 20th Feb due to other commitments. Still it's for Charity with or without us! about 5 hours ago |
| DiabloTweets: @theRealEsthero an opportunity to meet others of your ilk...barfly or not about 10 hours ago |
![]() | antonywsa: Is tweeting for the sake of it, I don't have anything interesting or comical to say. Altho now thinking about it come see wsa, barfly 29 dec about 1 day ago |
![]() | Junkstarband: Looking for someone to give us a gig@ Barfly or Hoxton Bar & Grill asap! Cheers! x about 1 day ago |
![]() | Luceeee: Breathe Carolina over in January.. they better play a small london show.. maybe Barfly or Underworld.. that would be nice about 1 day ago |
| By OnMilwaukee.com Staff Writers |
| Published Feb. 12, 2009 at 11:19 a.m. |
|
(page 2)
Bar Keepers Friend -- This powdered cleanser, which has been around since 1882, has been helping bartenders keep things clean. But you don't need to work behind a bar to use it. It removes stains and rust from all kinds of surfaces - stainless steel, porcelain, ceramic tile plastic, copper, china, fiberglass, imitation marble, tile, grout, chrome and composition sinks. One can does it all! The best professional powdered cleanser since 1882. The unique formula in Bar Keepers Friend gently removes stains other cleansers can't. It will even remove rust, and is great for cleaning stainless steel. (You can even use it to clean those vintage Nikes). The motto -- "Once Tried, Always Used!" -- definitely applies. This stuff has been around forever because it works. Look for it near the cleaners in your favorite store. --D.O.
Prairie Organic Vodka -- In an era when many consumers are trying to "go green," this Minnesota product should be a hit. The production process has been certified organic by the USDA and kosher by the Orthodox Union. The corn is free of chemicals. The co-op of farmers are stakeholders in the company with high standards. The kosher certification requires all equipment to be sterilized in between batches to ensure purity. Any biomass waste from the corn and other material is converted to energy to run the stills and the distillers dried grains are used as feed on the farms from which the corn originated. Into the bottling, the glass is recycled and unfrosted and the bottles are packed in cardboard from sustainable wood pulp. Using locally grown grains also cuts the fuel costs of production. None of that would matter though, if it didn't taste good. The vodka has a lush, almost creamy texture and a clean corn flavor. --D.O.
"Barfly" -- If you've cheered Mickey Rourke's "comeback" performance in "The Wrestler," you should check out this 1987 movie that represented him at a performing peak. Rourke plays Henry Chinaski, a full-time boozer modeled after real-life writer Charles Bukowski. As Chinaski, Rourke is a tour de force performance as he drowns himself in Scotch, hangs with Wanda (Faye Dunaway), fights with Eddie the Bartender (Frank Stallone) and frustrates magazine editor (Alice Krige) will make you want to buy a round "For all my friends." --D.O.
Veuve Clicquot Ponsardin Brut Yellow Label -- With Valentine's Day approaching, why not go the extra mile and get a bottle of decent champagne to toast your significant other? Veuve Clicquot's Yellow Label is always a crowd pleaser. It's not sickeningly sweet or overly bubbly. It's just right. It may cost about $35 or $40 a bottle, but it's always a crowd-pleaser. --D.O.
The Sazerac -- If you want to go "old school," you can't go wrong with this drink, which dates to pre-Civil War New Orleans and is believed to be one of the first cocktails invented in America. The original drink is based on a combination of Cognac and bitters created by Antoine Amédée Peychaud in the 1830s. Different recipes evolved, but most involved a combination of Cognac, rye whiskey, absinthe, pastis and bitters (Peychaud and Angostura). As for the name, that comes from John Schiller, who opened the Sazerac Coffee House in New Orleans in 1859. The drink and the establishment were named for a brand of Cognac, Sazerac-du-Forge et fils. If your bartender is "old school," he'll know how to make it. --D.O.
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5 comments about this article. Post a comment / write a review. |
Posted by CarolV on Feb. 19, 2009 at 1:58 p.m. (report)
I'm with you Julie--the Cholive is delish!
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Posted by Chrisna on Feb. 12, 2009 at 5:03 p.m. (report)
yeah, I'll second the other mug comment. I keep some mugs in the fridge, but never in the freezer. The beer gets too icy
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Posted by Southern_Ex_pat on Feb. 12, 2009 at 4:08 p.m. (report)
Veuve is so overrated & uninteresting. I much prefer a bottle of Cremant (wine made in the mthode champenoise style but not from the Champagne region). PLUS for the price of a bottle of Veuve you could get 3 bottles of Cremant, or Proseco or Cava, all of which are quite tasty.
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Posted by HeritageSpringer on Feb. 12, 2009 at 2:24 p.m. (report)
Good call on Barfly. That movie is awesome. "To all my friends..."
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Posted by rabid652 on Feb. 12, 2009 at 12:28 p.m. (report)
I actually hate the "frosty" mug. All that "frost" on the inside of the mug will inevitably turn to water and slightly alter the beer. Also, any good beer is best enjoyed at a temperature well above freezing.
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