Chilled Beer Quotes

chill out. We make root beer cocktails and we roast marshmallows and we kick back, relax, and enjoy the post-apocalyptic sunset.

I tell you, Mr. Okada, a cold beer at the end of the day is the best thing life has to offer. Some choosy people say that a too cold beer doesn’t taste good, but I couldn’t disagree more. The first beer should be so cold you can’t even taste it. The second one should be a little less chilled, but I want that first one to be like ice. I want it to be so cold my temples throb with pain. This is my own personal preference of course.

Throughout the Pacific, one could find an illicit trade in “torpedo juice,” the high-proof fuel used in torpedoes. Beer was usually rationed at two cans a week. When a larger quantity of beer was obtained by backhanded means, it could be chilled by taking it to high altitude for thirty minutes. Pilots would provide that service in exchange for a share of the spoils.

I didn’t drink a couple of beers and chill out; I drank as hard as I could as long as I could. I didn’t have a cigarette every now and then; I smoked a pack a day, all of them right down to the butt. I didn’t take up jogging; I ran a marathon. I dive into everything, and the job gets done, even when it’s not a job. When I find a song I like, I play the shit out of it, over and over again, until, after two weeks, I can’t listen to it anymore.

Rhage.” “What?” “I'll tell you this. Your destiny's coming for you. And she's coming soon.” Rhage laughed. “Oh, yeah? What's the female like? I prefer them—” “She's a virgin.” A chill shot down Rhage's spine and nailed him in the ass. “You're kidding, right?” “Look in my eye. Do you think I'm jerking you off?” V paused for a moment and then opened the door, releasing the smell of beer and human bodies along with the pulse of an old Guns N' Roses song. As they went inside, Rhage muttered, “You're some freaky shit, my brother. You really are.

As I walked away, I heard the girl ask, “Is she your girlfriend?” I whirled around, and we both said “No!” at the same time. Confused, she said, “Well, is she your little sister?” like I wasn’t standing right there. Her perfume was heavy. It felt like it filled all the air around us, like we were breathing her in. “No, I’m not his little sister.” I hated this girl for being a witness to all this. It was humiliating. And she was pretty, in the same kind of way Taylor was pretty, which somehow made things worse. Conrad said, “Her mom is best friends with my mom.” So that was all I was to him? His mom’s friend’s daughter? I took a deep breath, and without even thinking, I said to the girl, “I’ve known Conrad my whole life. So let me be the one to tell you you’re barking up the wrong tree. Conrad will never love anyone as much as he loves himself, if you know what I mean-“ I lifted up my hand and wiggled my fingers. “Shut up, Belly,” Conrad warned. The tops of his ears were turning bright red. It was a low blow, but I didn’t care. He deserved it. Red Sox girl frowned. “What is she talking about, Conrad?” To her I blurted out, “Oh, I’m sorry, do you not know what the idiom ‘barking up the wrong tree’ means?” Her pretty face twisted. “You little skank,” she hissed. I could feel myself shrinking. I wished I could take it back. I’d never gotten into a fight with a girl before, or with anyone for that matter. Thankfully, Conrad broke in then and pointed to the bonfire. “Belly, go back over there, and wait for me to come get you,” he said harshly. That’s when Jeremiah ambled over. “Hey, hey, what’s going on?” he asked, smiling in his easy, goofy way. “Your brother is a jerk,” I said. “That’s what’s going on.” Jeremiah put his arm around me. He smelled like beer. “You guys play nice, you hear?” I shrugged out of his hold and said, “I am playing nice. Tell your brother to play nice.” “Wait, are you guys brother and sister too?” the girl asked. Conrad said, “Don’t even think about leaving with that guy.” “Con, chill out,” Jeremiah said. “She’s not leaving. Right, Belly?” He looked at me, and I pursed my lips and nodded. Then I gave Conrad the dirtiest look I could muster, and I shot one at the girl, too, when I was far enough away that she wouldn’t be able to reach out and grab me by the hair.

All about them the golden girls, shopping for dainties in Lairville. Even in the midst of the wild-maned winter's chill, skipping about in sneakers and sweatsocks, cream-colored raincoats. A generation in the mold, the Great White Pattern Maker lying in his prosperous bed, grinning while the liquid cools. But he does not know my bellows. Someone there is who will huff and will puff. The sophmores in their new junior blazers, like Saturday's magazines out on Thursday. Freshly covered textbooks from the campus store, slide rules dangling in leather, sheathed broadswords, chinos scrubbed to the virgin fiber, starch pressed into straight-razor creases, Oxford shirts buttoned down under crewneck sweaters, blue eyes bobbing everywhere, stunned by the android synthesis of one-a-day vitamins, Tropicana orange juice, fresh country eggs, Kraft homogenized cheese, tetra-packs of fortified milk, Cheerios with sun-ripened bananas, corn-flake-breaded chicken, hot fudge sundaes, Dairy Queen root beer floats, cheeseburgers, hybrid creamed corn, riboflavin extract, brewer's yeast, crunchy peanut butter, tuna fish casseroles, pancakes and imitation maple syrup, chuck steaks, occasional Maine lobster, Social Tea biscuits, defatted wheat germ, Kellogg's Concentrate, chopped string beans, Wonderbread, Birds Eye frozen peas, shredded spinach, French-fried onion rings, escarole salads, lentil stews, sundry fowl innards, Pecan Sandies, Almond Joys, aureomycin, penicillin, antitetanus toxoid, smallpox vaccine, Alka-Seltzer, Empirin, Vicks VapoRub, Arrid with chlorophyll, Super Anahist nose spray, Dristan decongestant, billions of cubic feet of wholesome, reconditioned breathing air, and the more wholesome breeds of fraternal exercise available to Western man. Ah, the regimented good will and force-fed confidence of those who are not meek but will inherit the earth all the same.

Fifty miles out of Prague, the halved carcass of a freshly killed hog hangs, still steaming in the cold, from what looks like a child’s swing set. It’s a wet, drizzling morning and your feet are sopping and you’ve been warming yourself against the chill by huddling around the small fire over which a pot of pig parts boils. The butcher’s family and friends are drinking slivovitz and beer, and though noon is still a few hours off, you’ve had quite a few of both. Someone calls you inside to the tiled workspace, where the butcher has mixed the pig’s blood with cooked onions and spices and crumbs of country bread, and he’s ready to fill the casings. Usually, they slip the casing over a metal tube, turn on the grinding machine, cram in the forcemeat or filling, and the sausages fill like magic. This guy does it differently. He chops everything by hand. A wet mesa of black filling covers his cutting board, barely retaining its shape—yet he grabs the casing in one hand, puts two fingers in one open end, makes the “V” sign, stretching it disturbingly, and reaches with the other—then buries both his hands in the mix. A whirlwind of movement as he squeezes with his right hand, using his palm like a funnel, somehow squirting the bloody, barely containable stuff straight into the opening. He does this again and again with breathtaking speed, mowing his way across the wooden table, like a thresher cutting a row through a cornfield, a long, plump, rapidly growing, glistening, fully filled length of sausage engorging to his left as he moves. It’s a dark, purplish color through the translucent membrane. An assistant pinches off links, pins them with broken bits of wooden skewer. In moments, they are done.

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

Grilled Chicken Wings with Burnt-Scallion Barbeque Sauce ____________ Makes 12 pieces I am borderline obsessed with chicken wings. It’s the perfect food after a long work shift or on a chill day with your friends, crushin’ cheap American beers in the backyard. It’s food that allows you to let your guard down. After all, you’re eating food cooked on the bone with your hands and licking the sauce from your fingers in between chugs of ice-cold beer. Pure heaven. Note that the wings must be brined overnight. Brine 8 cups water ¼ cup kosher salt 1 tablespoon sorghum (see Resources) Wings 6 chicken wings, cut into tips and drumettes 3 tablespoons green peanut oil (see Resources) 1 tablespoon Husk BBQ Rub ¾ cup thinly sliced scallions (white and green in equal parts) ½ cup dry-roasted peanuts, preferably Virginia peanuts, chopped Sauce 10 scallions, trimmed 1 tablespoon peanut oil Kosher salt 1 cup Husk BBQ Sauce 1 tablespoon Bourbon Barrel Foods Bluegrass Soy Sauce (see Resources) 1 cup cilantro leaves Equipment 1 pound hickory chips Charcoal chimney starter 3 pounds hardwood charcoal Kettle grill For the brine: Combine the ingredients for the brine. I brine the wings using either a heavy-duty plastic bag that the wing tips can’t puncture or a Cryovac machine (you use a lot less brine this way). Place the wings in the brine and turn to cover well. Refrigerate overnight. Soak the wood chips in water for a minimum of 30 minutes but preferably overnight. For the sauce: Toss the scallions in the peanut oil and season with salt. Lay them out on the grill rack and heavily char them on one side, about 8 minutes (the charred side should be black). Remove them from the grill and cool for about 5 minutes. Clean the grill rack if necessary. Put the scallions and the remaining sauce ingredients in a blender and process until smooth, about 3 minutes. Set aside at room temperature. For the wings: Fill a chimney starter with 3 pounds hardwood charcoal, ignite the charcoal, and allow to burn until the coals are evenly lit and glowing. Distribute the coals in an even layer in the bottom of a kettle grill. Place the grill rack as close to the coals as possible. Drain the wings; discard the brine. Dry the wings with paper towels, toss in the peanut oil, and season with the BBQ rub. Place the wings in a single layer on the grill rack over the hot coals and grill until they don’t stick to the rack anymore, about 5 minutes. Turn the wings over and grill for 8 minutes more. Transfer the wings to a baking sheet. Drain the wood chips. Lift the rack from the grill and push the coals to one side. Place the wood chips on the coals and replace the rack. After about 2 minutes, place the wings in a single layer over the side of the grill where there are no coals. Place the lid on the grill, with the lid’s vents slightly open; the vents on the bottom of the grill should stay closed. Smoke the wings for 10 minutes. It’s important to monitor the airflow of the grill: keeping the lid’s vents slightly open allows a nice steady flow of subtle smoke. Remove the wings from the grill, toss them in the sauce, and place them on a platter or in a serving pan. Top with the chopped scallions and peanuts and serve.

South Indian lassi is made with chilled yogurt and a bloomed oil of curry leaves, mustard seed, red chile, cumin seed, and coconut. This goes perfectly with salmon or halibut with a South Indian coconut mint chutney. It gives you a spicy flavor with cooling yogurt, which provides great balance in the stomach for digestion.

FISHERMAN’S NET The dreadlocks from Little Bay did not worry about worry. Chilled by the sea breeze, icy beer and a spliff, I could tell as he turned to the music, he was irie with the rhythm of the rising tide. I selected a yellow-tail snapper from his catch. “Come home and cook for you,” he smiled, flashing a gold-capped tooth. I laughed that throaty unnerving laugh, but he never flinched. Can’t be sure of the sequence; the music lapped us into knee-high grass, and the sea spray settled like the skin round my nipples, and thighs knotted like mangrove roots giving in to the deep, held by the strength of his arms and the cry of the snapper, caught.

Root Beer 2 c. sugar 1 gallon lukewarm water 4 tsp. root beer extract 1 tsp. yeast Mix the above ingredients together. Put in jars and cover. Set in the sun for 4 hours. Chill. Ready to serve in 24 hours. Health Benefits Wild Cherry Bark Extract in most Root Beer Extract, known to help thin mucus, aid in respiratory and digestive ailments.

Raspberry iced tea for Irving, water for Tom, a soda for me, and Hans insisted that I bring Mr. Addison a nice chilled root beer." She handed them over, then leaned against Rick's arm as she popped the tab of her Diet Coke and took a drink. "Anything yet?" she whispered. "Not so far," Richard answered, careful not to move. Sometimes he felt like a hunter trying to lure a deer into a trap. Don't move, or she'll remember you're there and run away .

Julian bought a few bottles of wine and beer. In the car on the way to the house, Julian said, “Why? Why do these things happen to me; what did I do to deserve such a fate, such a thing? I always did my best, didn’t I?

But when I landed in college, I noticed what looked like a gleaming. A goofy, doofy, curly-haired man with broad shoulders brushed by me in the hallway one day. He smelled like cinnamon. He had teddy-brown eyes and performed in the college’s improv group. He was the best one by far, made big gestures, made jokes from a place of kindness and whimsy, pulled ripples of laughter out of this cold, hard world. I used to sit in the audience and marvel. He seemed like an impossibility. It took years. Years of slowly befriending him through mutual friends. Years of calling into his late-night, freestyle-rap radio show, daring my tongue to try… to rhyme on the fly! I even joined the improv group. And eventually, one night I told him how I felt and instead of flinching away, as I had assumed he would, as the boys in the hallway had made it seem that he would, he kissed me. After graduating college, we moved in together, to a small one-bedroom apartment in Brooklyn with a red Formica table and a great front stoop. I finagled my way into a job helping produce a radio program all about science and wonder. He was continuing with comedy—stand-up and improv and writing—and working as a yellow-cab driver to support himself. We stayed up late into the night, sipping beers on the stoop, talking about our days, turning awkward moments and missteps into jokes. I felt like I had found the thing I had thought could never exist. Refuge. It smelled like cinnamon and its walls were made of bad puns and cheap rhymes, piling higher and higher against the chill of the world. My head became full of visions for the future. The TV shows we would write, the tree houses we would build, the way the grass would curl between our toes as we chased our kids through the yard. Until, seven years into it, I toppled the whole thing. Late one night on a beach five hundred miles away from him, possessed by moonlight and red wine and the smell of a bonfire, I reached out for the bouncing blond girl I had been trying not to eye all night. She was wet from swimming; she was prickled in goose bumps, hundreds of goose bumps, that I wanted to press flat with my tongue. She smiled as I placed my hand on her waist, as I touched my lips to her neck. The stars wrapped around us. Her steam became mine. When I told the curly-haired man what I had done, he told me it was over.

Alli’s Gin-Gins Half lime squeezed (Jamaican lime is my fav) 2 oz. (2.5 oz. for me) dry gin—Tanqueray preferred Ice to chill the gin Top with ginger ale (my fav is ginger beer for an added punch) Splash of grenadine to make it pretty

Sure, Raoul, but let’s see your money.’ ‘Fuck you, Zachery Blubber.’ But he slapped twenty bucks down. Zak opened a beer, banged it on to the counter and sauntered back for the bourbon. ‘So how’s LA, man? You get all that fancy gear there?’ Raoul shrugged. His nose was running and he sniffed as Zak leaned against the bar, sliding the bourbon glass forwards. ‘Cool, it’s cool.’ ‘You look like you need to chill out.’ Raoul knocked back the bourbon and reached for the beer. ‘Your brothers are workin’ out back.’ ‘Uncle Fryer around?’ ‘Sleepin’, like always at this time. Place was jumpin’ last night, he played so much he got his big old lips swollen up, but he sure as hell can play that beat-up bugle o’ his.’ Raoul sniffed again, wiping his nose with his shirt cuff. He took out a thick roll of notes and peeled off another twenty. ‘Same again, have one yourself.’ Zak eyed the wad, and slowly moved back along the bar. ‘Don’t mind if I do, brother, don’t mind if I do.’ Raoul had to wait a while as a couple of customers needed refills. He was beginning to get the shakes and wondered why the hell he’d come back. He’d get more than the shakes when he showed his face back home. What had seemed like a good idea was now beginning to pale. Zak passed another beer and bourbon along, holding up a glass to indicate he’d taken his drink and started to chinwag with two old boys huddled at the far end of the bar. ‘Zak, eh, Zak man, come on down here a second, will ya?’ Raoul said loudly, gulping down his beer. ‘What you want?’ said Zak, handing out beers and tossing the empties into a crate beneath the bar. He kind of knew, so he opened a drawer under the till and took out a packet. ‘This what you want, bro?’ Raoul put his hand over the plastic bag. Zak leaned forward, whispering that it was good home-grown gear, he could vouch for it. ‘You got any skins?’ Raoul asked, peeling off fifty dollars. ‘Shit, man, what you want me to do, smoke it for you?’ He reached into the back pocket of his pants and tossed down a squashed pack of rolling

Some has been written about the reaction of our forces to the bombing of the “highway to death.” The criticism revolves around the lack of apparent remorse or guilt, and perhaps even bloodlust, at bombing the relatively easy targets. Everybody reacts to the stress of war and life and death decisions differently, and to narrow the image one would construct of an individual to his reaction immediately following the events of any battle is superficial and simplistic. Naval aviators are a strange mix of people—utterly homogeneous in certain respects, particularly to the casual observer, and radically different in their core and substance. Very few naval aviators show honest emotion easily; they’re not supposed to fracture the military bearing that has been instilled in them through years of training and detached experience under the stress of carrier aviation. Anger is the easiest emotion to display because it is the natural, instinctual outlet for stress and fear. But even expressions of anger might be as diverse in their reaction to a common event as physical violence or the mere raising of a voice. Most emotion comes out at the officers’ club, or on liberty in a foreign port, where the beer either softens or heightens aviators’ feelings to the edges of their flexibility, which often is not very far. Virtually all naval aviators are college graduates—some from state colleges, some from the Naval Academy, even a few Ivy Leaguers. This is their greatest obvious commonality—a college degree and mutual survival of the weeding-out process to get where they are in the navy. Many are religious, many are not, and the greatest of the values shared by the men is a trust in their comrades, a dedication to their country, and an absolute focus on their mission. It is exceedingly difficult most times for an outsider to register where a naval aviator is “coming from.” The uniform, the haircut, and the navy-speak contribute enormously to the building of a stereotype. So do the mannerisms of each individual; some express the control of emotion in reserved stoicism, others in an outburst of emotional release through inappropriate laughter or anger. Still others never express emotion at all. But the emotion is there, it has to be; despite years of training and desensitizing to hide the race of the heart and the sickening chill in the stomach, anyone who has landed on an aircraft carrier, never mind fought in a war, knows what fear and exhilarating intensity are.

..quite limitless: climbing a Swiss Alp, tasting wine at a French chateau, renting a surfboard in Portugal, having tea & scones in England, chilling out in Sweden's Ice Hotel or sipping a local Karlovacko beer while soaking your toes in the Adriatic off the Croatian coast.

I could close my eyes, and the sounds of the party weren't so different from those in college, but I wasn't tricking myself. The feeling in the air had changed. There was a whole world out there, beyond wherever we were gathered. It didn't matter whether it was a cramped walk-up or a tar rooftop or a weedy backyard strung with lights. How you spent your time was suddenly up to you. There were other options. Infinite, terrifying options opening up like a crevasse and no one to tell you which way to go. I think everyone was wondering, through the haze of weed and beer pong and tequila shots, whether this—right here, right now—was in fact what they were supposed to be doing. I suspected I wasn't alone in detecting a desperation in the muggy air, people laughing too loudly, drinking beer that hadn't been chilled long enough.

I didn’t even know you could eat lotus root.” Fiona gripped one of her chopsticks as if it were a dagger, stabbed a slice of lotus root, and waved it under Meryl’s nose. “Eat anything you like. Even live shrimp if you want. Called dancing shrimp.” “Because their legs,” Darryl said, “wiggle as they go down.” “That’s here?” “Relax,” Elliot told Meryl. “That fish bait is at a sushi bar. We’re at a robatayaki. Take a whiff. Everything’s grilled. Goes well with the beer. There’s also chilled sake.” Meryl said she didn’t drink alcoholic beverages. “Whaaawt? Byron always does.” Fiona took great satisfaction at the surprise and uncertainty in Meryl’s eyes. Elliot passed Meryl a cup of sake. “Your son’s favorite, nice and cold.” “No, thank you. But I’d like some water, please.” Fiona drank Meryl’s sake. “You crossed the ocean for water? Next thing you’ll want a cheeseburger.

is significant that the first attempt to build a refrigerator in the United States was undertaken for keeping butter (as opposed to what happened in Australia, where in 1853 James Harrison, a Scot who had moved there, developed the first really fully functional refrigerator and used it for chilling beer).

Live, love, laugh it off and let it go. That’s life. Best served with a fat steak, chilled Lager, pinch of salt, lemon wedges