Red Eye, Flying Saucer
and Killer Barbecue Sauce

"If you want to look young and thin, hang around old fat people."

Lounge Cocktail:

August is here and it is hot. The heat sucks liquid from our bodies. Dehydration is serious business. It is the leading cause of hangovers.

As a service to our fellow human beings I am going to share some advice. If you are going to have a cocktail, or two, make sure you drink some juice or water also.

Alcohol is diuretic, which means it will dehydrate you. Dehydration gives you hang overs. My suggestion is that you mix water or juice directly into your cocktail. This way you will not forget to drink vital fluids. No matter how many cocktails you have. These cocktails are two personal favorites.

Red Eye
12 oz. cheap beer
4 oz. V8 juice

Pour into frozen mug and enjoy the vitality. If you put a little horse radish, Worcestershire and celery salt in it, you would have a Poor Mans Bloody Mary.

Vodka, Club Soda and Lime
1 short glass filled with ice
Lime wedge
1/2 Vodka
1/2 Club Soda

Squeeze the lime wedge over ice. Fill half with vodka and half with club soda. Do not operate heavy equipment.

Some things to think about

1. I doubt, therefore I might be.

2. To be intoxicated is to feel sophisticated but not be able to say it.

3. Never underestimate the power of stupid people in large groups.

4. Procrastination is the art of keeping up with yesterday.

5. Don't sweat the petty things, and don't pet the sweaty things.

6. Give a man a fish and he will eat for a day. Teach him how to fish, and he will sit in a boat and drink beer all day.

7. Women like silent men, they think they're listening.

8. If you ate pasta and antipasto, would you still be hungry?

9. If work is so terrific, how come they have to pay you to do it?

10. If you try to fail, and succeed, which have you done?

Lounging With A Video:

An interpretation of Homer's The Odyssey and possibly the funniest movie I have seen in a year or two. I remember the critics bad mouthing this film when it came out in the theaters. Those critics could not have seen the same movie I did, because it was hilarious. George Clooney is excellent as a rounder escapee in the deep south. His two companions are equally as excellent.

At one point in the movie I almost passed out I was laughing so hard.

There is some other American history fused into this movie. Robert Johnson at the crossroads. A run in with a famous gangster and possible resemblance to Mabelle Carter. An ancient story dripping with hillbilly humor. Get a twelver and a can of V8. Turn on the fan and get ready to be entertained.

I highly recommend this movie. It will make you chuckle, than laugh, than laugh harder, than snikker, than chuckle some more, have to leave the room or pee your pants and than laugh out load again.

Restaurant Review:

Flying Saucer
1123 North California
Chicago, IL.

A small unassuming exterior. The Flying Saucer is a joint I will return to. We went on the recommendation of a friend. He told us it's cool and reasonable with different food. I did not find the food different. I found it tasty with large portions. There was everything from Burrito's to Rueben sandwiches.

I noticed they also served Red Eye, a traditionally southern cocktail composed of beer and tomato juice. If you actually read this newsletter, and I know you are, you will find a recipe for Red Eye and variation.

There is a day in my near future where I will be returning to try something new. Since they serve breakfast, Tues. through Fri., from 6am to 3 pm, maybe I will stop in for some sausage gravy and biscuits.

Anyway as you can tell, I loved it. Food Science Technician (Jen FST) liked it also. I almost felt bad letting her pay for it. So if you are looking for a funky, off the beaten path, joint to kick back and eat some great food, look no further.

NOTICE:
The peacemaking meeting scheduled for today has been canceled due to a conflict.

Did You Know?

The B.K. Lounge Grill: Barbecue Chicken

Barbecue is code for "Let's drink and stand around my grill".

My brother is the King of barbecue sauces. The following recipe is as close as I could come to writing down one of his barbecue recipes. They are never exactly the same so feel free to experiment. If you follow this recipe you will end up with excellent barbecue sauce for chicken drumsticks, ribs or pork tenderloin. It is also good on chicken sandwiches, hamburgers and as a dip for French fries.

Tim's Killer Barbecue Sauce

2 Tablespoons butter
1 medium onion- finely chopped
1/4 cup red wine vinegar
2 Tablespoons Worcestershire sauce
1/2 cup brown sugar packed
1 1/2 cups ketsup, catsup, whatever
2 medium cloves fresh garlic - crushed and chopped fine
1 or so Tablespoons mustard - any kind
1/4 teaspoon ground cinnamon
1/2 red bell pepper - finely chopped
1 fat jalapeno pepper - finely chopped
lemon zest or juice is tasty but not essential
as much beer as it will take

Sauté onions in butter until clear. Add everything except the jalapeno. Simmer and stir for 10 minutes, or longer if you think it needs it. Remove from heat add jalapeno and stir again.

When there is barbecue sauce in the making it is not unusual to add Chipotle pepper, mace, banana pepper and various other ingredients, depending on the mood.

Chicken

1 Rooster
1 Hen

Leave the hen and rooster alone and eventually you will have chickens.

Or if you want to avoid the mess of preparing a live chicken yourself you can go buy any kind of chicken piece's you want. Fryers, quarters, drumsticks or wings.

Before you grill chicken, boil it. My buddy in Jersey taught me this. By boiling the chicken you cook it before it hits the grill. You do not have to worry if it is cooked all the way through because you already cooked it all the way through. Because you boiled it, it is very moist. This allows you to pay more attention to nice grill marks and getting the sauce even. Or just get tanked because the chances of ruining the chicken have just been cut in half.

Phobia Of The Month:
diplophobia: double vision

diplophobia: double vision

Please send us your comments and we will consider them for future newsletter.

©Bryan Knox, 2001
Designed and developed at Knox Laboratory