CHICKENS
Jul 15th 2009, 1:55 am
#46
Banned
Joined: Jun 2009
Posts: 401
Re: CHICKENS
Check out the slide show friends..
Like I said these are $15, wide open free range just butchered this morning, exactly 49 day old chickens...Oh boy i'm stuffed.
The after golf Ale (picture 2) is Midas Touch Ancient Ale. The recipe for this brew is the actual oldest-known fermented beverage in the world. It is an ancient secret Arab recipe unlocked by Rocket Scientists using the original ingredients from the 270,000 year old drinking vessels discovered in the tomb of King Midas. Somewhere between wine & mead; this smooth, sweet, yet dry ale will please the Chardonnay of beer drinker alike. It contians frankincense and muir and some actual gold flake and costs $12.99/bottle if you can find it. Regular beer here is less than a dollar so you see how much better it is..
Click Here
Like I said these are $15, wide open free range just butchered this morning, exactly 49 day old chickens...Oh boy i'm stuffed.
The after golf Ale (picture 2) is Midas Touch Ancient Ale. The recipe for this brew is the actual oldest-known fermented beverage in the world. It is an ancient secret Arab recipe unlocked by Rocket Scientists using the original ingredients from the 270,000 year old drinking vessels discovered in the tomb of King Midas. Somewhere between wine & mead; this smooth, sweet, yet dry ale will please the Chardonnay of beer drinker alike. It contians frankincense and muir and some actual gold flake and costs $12.99/bottle if you can find it. Regular beer here is less than a dollar so you see how much better it is..
Click Here
Jul 15th 2009, 6:26 am
#47
**** it we'll do it live
Joined: Oct 2004
Location: Dubai
Posts: 7,892
Re: CHICKENS
Check out the slide show friends..
Like I said these are $15, wide open free range just butchered this morning, exactly 49 day old chickens...Oh boy i'm stuffed.
The after golf Ale (picture 2) is Midas Touch Ancient Ale. The recipe for this brew is the actual oldest-known fermented beverage in the world. It is an ancient secret Arab recipe unlocked by Rocket Scientists using the original ingredients from the 270,000 year old drinking vessels discovered in the tomb of King Midas. Somewhere between wine & mead; this smooth, sweet, yet dry ale will please the Chardonnay of beer drinker alike. It contians frankincense and muir and some actual gold flake and costs $12.99/bottle if you can find it. Regular beer here is less than a dollar so you see how much better it is..
Click Here
http://s230.photobucket.com/albums/e..._Summer013.jpg
Like I said these are $15, wide open free range just butchered this morning, exactly 49 day old chickens...Oh boy i'm stuffed.
The after golf Ale (picture 2) is Midas Touch Ancient Ale. The recipe for this brew is the actual oldest-known fermented beverage in the world. It is an ancient secret Arab recipe unlocked by Rocket Scientists using the original ingredients from the 270,000 year old drinking vessels discovered in the tomb of King Midas. Somewhere between wine & mead; this smooth, sweet, yet dry ale will please the Chardonnay of beer drinker alike. It contians frankincense and muir and some actual gold flake and costs $12.99/bottle if you can find it. Regular beer here is less than a dollar so you see how much better it is..
Click Here
http://s230.photobucket.com/albums/e..._Summer013.jpg
problems with your beer:
1) the probably mythical Midas was a macedonian (in modern day greece) and was NOT an arab, the closest he got was as king of phrygia, (in what is modern day turkey.)
2)The tomb of Midas has never categorically been found, at least two tombs have been credited as being his, both claims are dismissed by academics with more than a passing knowledge of archaeology.
3) Midas dates to about a couple of thousand years bc
4) your date of 270,000 yrs ago pre dates the earliest known civilisations by about 255-260,000 yrs
5)Frankinsense has an incredibly bitter taste and its unlikely anyone other than modern day americans would be daft enough to put it anywhere near anything youd put in your mouth
6)the earliest referenced alcoholic beverage is thought to be summerian from about 9000bc, the earliest actual chemical evidence found is from about 3000bc and the oldest made recipe is i believe taken from an egyptian recipe. which apparently tasted like shit.
7) i really need to move to america, you schmucks will buy anything with a good bit of marketing bs behind it
Jul 15th 2009, 6:32 am
#48
BE Forum Addict
Thread Starter
Joined: Mar 2008
Posts: 1,238
Re: CHICKENS
I must have been away when in the UK when you ' Beth ' started posting on here, WTF about the chickens ?
Jul 15th 2009, 3:40 pm
#49
Banned
Joined: Jun 2009
Posts: 401
Re: CHICKENS
you really do believe any old shite dont you.
problems with your beer:
1) the probably mythical Midas was a macedonian (in modern day greece) and was NOT an arab, the closest he got was as king of phrygia, (in what is modern day turkey.)
2)The tomb of Midas has never categorically been found, at least two tombs have been credited as being his, both claims are dismissed by academics with more than a passing knowledge of archaeology.
3) Midas dates to about a couple of thousand years bc
4) your date of 270,000 yrs ago pre dates the earliest known civilisations by about 255-260,000 yrs
5)Frankinsense has an incredibly bitter taste and its unlikely anyone other than modern day americans would be daft enough to put it anywhere near anything youd put in your mouth
6)the earliest referenced alcoholic beverage is thought to be summerian from about 9000bc, the earliest actual chemical evidence found is from about 3000bc and the oldest made recipe is i believe taken from an egyptian recipe. which apparently tasted like shit.
7) i really need to move to america, you schmucks will buy anything with a good bit of marketing bs behind it
problems with your beer:
1) the probably mythical Midas was a macedonian (in modern day greece) and was NOT an arab, the closest he got was as king of phrygia, (in what is modern day turkey.)
2)The tomb of Midas has never categorically been found, at least two tombs have been credited as being his, both claims are dismissed by academics with more than a passing knowledge of archaeology.
3) Midas dates to about a couple of thousand years bc
4) your date of 270,000 yrs ago pre dates the earliest known civilisations by about 255-260,000 yrs
5)Frankinsense has an incredibly bitter taste and its unlikely anyone other than modern day americans would be daft enough to put it anywhere near anything youd put in your mouth
6)the earliest referenced alcoholic beverage is thought to be summerian from about 9000bc, the earliest actual chemical evidence found is from about 3000bc and the oldest made recipe is i believe taken from an egyptian recipe. which apparently tasted like shit.
7) i really need to move to america, you schmucks will buy anything with a good bit of marketing bs behind it
You can apologize at any time bro-
http://www.dogfish.com/brews-spirits...idas-touch.htm
Jul 15th 2009, 3:45 pm
#50
BE Enthusiast
Joined: May 2009
Posts: 857
Re: CHICKENS
Last edited by Euc-; Jul 15th 2009 at 3:46 pm. Reason: Oh shiva said that already, ahwell
Jul 15th 2009, 3:48 pm
#51
**** it we'll do it live
Joined: Oct 2004
Location: Dubai
Posts: 7,892
Re: CHICKENS
Jul 15th 2009, 4:03 pm
#53
Banned
Joined: Jun 2009
Posts: 401
Re: CHICKENS
You need to read up on this a little more..It's real
More on Midas… His golden touch may have conferred fabulous wealth on King Midas, but he nearly starved to death when even his food and drink were converted into the precious metal. The well-known legend is based on an actual ruler of the ancient kingdom of Phrygia in central Turkey around 700 B.C. Under a huge mound at the capital of Gordion, a University of Pennsylvania Museum expedition in 1957 excavated an intact burial chamber which likely belonged to King Midas himself. The body of a 60-year-old male was laid out in state on a thick pile of purple and blue-dyed textiles inside a unique log coffin.
Most remarkably, the tomb held the largest Iron Age drinking set ever found–157 vessels, including a ram-headed and lion-headed situla–for preparing, serving, drinking and libating a special beverage at the funerary feast of the king. The secrets of the beverage were revealed by the new methods of Molecular Archaeology. Dr. Patrick McGovern of the Museum discovered that the residues inside the vessels belonged to a “Phrygian cocktail,” which combined grape wine, barley beer and honey mead. Starting with the ancient chemical evidence, Dogfish Head Brewery “re-created” a marvelous golden elixir, truly touched by King Midas.
http://drinkwiththewench.com/2008/04...golden-elixir/
More on Midas… His golden touch may have conferred fabulous wealth on King Midas, but he nearly starved to death when even his food and drink were converted into the precious metal. The well-known legend is based on an actual ruler of the ancient kingdom of Phrygia in central Turkey around 700 B.C. Under a huge mound at the capital of Gordion, a University of Pennsylvania Museum expedition in 1957 excavated an intact burial chamber which likely belonged to King Midas himself. The body of a 60-year-old male was laid out in state on a thick pile of purple and blue-dyed textiles inside a unique log coffin.
Most remarkably, the tomb held the largest Iron Age drinking set ever found–157 vessels, including a ram-headed and lion-headed situla–for preparing, serving, drinking and libating a special beverage at the funerary feast of the king. The secrets of the beverage were revealed by the new methods of Molecular Archaeology. Dr. Patrick McGovern of the Museum discovered that the residues inside the vessels belonged to a “Phrygian cocktail,” which combined grape wine, barley beer and honey mead. Starting with the ancient chemical evidence, Dogfish Head Brewery “re-created” a marvelous golden elixir, truly touched by King Midas.
http://drinkwiththewench.com/2008/04...golden-elixir/
Jul 15th 2009, 4:34 pm
#54
Banned
Joined: Jun 2009
Posts: 401
Re: CHICKENS
So far Shiva your a gentleman cattle rancher, a gourmet chicken farmer and a anthropologist specializing in ancient ales- Whats next?
I'm walking down to a pure mountain stream to catch some fresh brook trout now..And I fully expect stories about how your family has been in the trout business for 100's of years when I get back...
Knowitall
I'm walking down to a pure mountain stream to catch some fresh brook trout now..And I fully expect stories about how your family has been in the trout business for 100's of years when I get back...
Knowitall
Jul 15th 2009, 4:58 pm
#55
Excess Baggage
Joined: Jul 2006
Location: UK
Posts: 5,479
Re: CHICKENS
So far Shiva your a gentleman cattle rancher, a gourmet chicken farmer and a anthropologist specializing in ancient ales- Whats next?
I'm walking down to a pure mountain stream to catch some fresh brook trout now..And I fully expect stories about how your family has been in the trout business for 100's of years when I get back...
Knowitall
I'm walking down to a pure mountain stream to catch some fresh brook trout now..And I fully expect stories about how your family has been in the trout business for 100's of years when I get back...
Knowitall
:rof l:
Jul 15th 2009, 5:07 pm
#56
**** it we'll do it live
Joined: Oct 2004
Location: Dubai
Posts: 7,892
Re: CHICKENS
So far Shiva your a gentleman cattle rancher, a gourmet chicken farmer and a anthropologist specializing in ancient ales- Whats next?
I'm walking down to a pure mountain stream to catch some fresh brook trout now..And I fully expect stories about how your family has been in the trout business for 100's of years when I get back...
Knowitall
I'm walking down to a pure mountain stream to catch some fresh brook trout now..And I fully expect stories about how your family has been in the trout business for 100's of years when I get back...
Knowitall
Jul 16th 2009, 1:19 am
#57
Banned
Joined: Jun 2009
Posts: 401
Re: CHICKENS
Try to top this lil Shiva..Naturally occurring trout in a naturally occurring creek on my property. You wanna know what fresh is? When we walk down to the river (4 mins.) we immediately start a fire, boil a little water and heat a up a skillet on it and as soon as someone hooks a fish we haul it up on shore and I immediately run a fillet knife down each side and throw the fillets in the hot pan..It's literally living one second and then sizzling in butter, salt & pepper the next. Try doing that in Dubai
Click here
Click here
Jul 16th 2009, 5:21 am
#58
hmmmm...nice
Joined: Jul 2006
Posts: 27,923
Re: CHICKENS
Try to top this lil Shiva..Naturally occurring trout in a naturally occurring creek on my property. You wanna know what fresh is? When we walk down to the river (4 mins.) we immediately start a fire, boil a little water and heat a up a skillet on it and as soon as someone hooks a fish we haul it up on shore and I immediately run a fillet knife down each side and throw the fillets in the hot pan..It's literally living one second and then sizzling in butter, salt & pepper the next. Try doing that in Dubai
Click here
http://s230.photobucket.com/albums/e...uly15th002.jpg
Click here
http://s230.photobucket.com/albums/e...uly15th002.jpg
Jul 16th 2009, 5:34 am
#59
Account Closed
Joined: Oct 2007
Posts: 1,130
Re: CHICKENS
Try to top this lil Shiva..Naturally occurring trout in a naturally occurring creek on my property. You wanna know what fresh is? When we walk down to the river (4 mins.) we immediately start a fire, boil a little water and heat a up a skillet on it and as soon as someone hooks a fish we haul it up on shore and I immediately run a fillet knife down each side and throw the fillets in the hot pan..It's literally living one second and then sizzling in butter, salt & pepper the next. Try doing that in Dubai
Click here
http://s230.photobucket.com/albums/e...uly15th002.jpg
Click here
http://s230.photobucket.com/albums/e...uly15th002.jpg
Jul 16th 2009, 5:38 am
#60
A bubbly-jock...
Joined: Mar 2005
Location: Teneriffe
Posts: 6,262
Re: CHICKENS
Try to top this lil Shiva..Naturally occurring trout in a naturally occurring creek on my property. You wanna know what fresh is? When we walk down to the river (4 mins.) we immediately start a fire, boil a little water and heat a up a skillet on it and as soon as someone hooks a fish we haul it up on shore and I immediately run a fillet knife down each side and throw the fillets in the hot pan..It's literally living one second and then sizzling in butter, salt & pepper the next. Try doing that in Dubai
Click here
http://s230.photobucket.com/albums/e...uly15th002.jpg
Click here
http://s230.photobucket.com/albums/e...uly15th002.jpg
