Bars and Pubs

Drinking and Pizza: A Perfect Marriage or a Disaster?

They say there are three different kinds of people that drink.

The first one sleeps after feeling the buzz.

The second one goes into full emo mode and cries, then laughs, and then laughs while crying.

The third kind is definitely my favorite. The third drinker finds food.

If I get all of you in a single room right now and asks “Who wants food?” then I bet majority of you will be raising your hand.

 

Don’t worry. You are not weird. You are not a glutton and you aren’t just overreacting. As a matter of fact, looking for food after a couple of pints is the most natural reaction of all. Science has proven that people actually look for fatty food after they drink and it’s perfectly normal. Is it healthy? I guess my cardiologist will get a heart attack if he knew but your heart can never be any fuller (no pun intended) after a greasy after-drinking meal.

 

But what’s the best kind of food to eat after drinking? Well, you can go check a cosmopolitan article on what to eat after a hangover so we won’t be suggesting food like those. What I will be suggesting will be the stuff of nightmares for health freaks.

  1. Pizza – Oh, what perfect way to cap a drinking night than to have a pizza in front of you. The beauty of pizza lies in the fact that you can virtually make any kind of pizza as long as you are going to eat it. Heck, you can even get a pizza catering perth wa to take care of the pizza preparations for your next drinking party.
  2. Hamburgers – Not all burgers are created equal but most of them taste heavenly after a night of drinking. Not sure what it is but I bet it’s because of all the grease it has. Just don’t over indulge yourself or you might end up in a hospital.
  3. Chicken – Ah, chicken. The perfect finger food. Doesn’t have to be tasty as long as it keeps your hand and mouth busy.
  4. Chips – Nothing spells unhealthy more than chips.
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How The World Tops Its Pizzas

Pizza is a curious thing. It is a kind of universal non-universal food. Anyone who has had it loves pizza, but no two people are exactly alike on what they want on their pizza. Some people like black olives, for which we will not judge you. Others vastly prefer just bread, tomato sauce, and cheese like a Neapolitan.

It makes sense that the pizza adapts to local tastes wherever it goes. Of course, that just makes you wonder as you stare at the slice in front of you. Just what do people from various places like to see on their pizza, and how different is it from what you think makes a good topping?

Before we go that far, I’d like to point out that pizzas don’t always need toppings. The Neapolitan style seems to rely on only cheese, tomato sauce, and some olive oil and basil. In some cases, it does away with the cheese entirely.

However, most of the world prefers more than just tomato sauce on a piecrust.

Now, personally, I like my ground beef and bacon strips. Slather on some barbeque sauce and I’ll call it good. Maybe some egg and ham instead of the sauce if I’m eating it for breakfast. Incidentally, that sounds pretty typical of Australian pizza preferences.

Costa Ricans tend to add coconut and shrimp to their pies. I’m personally not sure how the former works out. The latter is okay if you do it right, though. I like shrimp in my pizza.

If you prefer pizzas more like an American, that means you slather on many toppings. Pepperoni, extra cheese, sausage, mushrooms, green peppers, and onions are the most common additions. Some folks like to add even more, but I think that’s too many flavours happening all at once.

Green peas are popular additions in Brazil. What is up with that? Less odd choices include hard-boiled eggs, raisins, and corn.

The Japanese use eel and squid. Corn is also increasingly popular, for some reason not even my Japanese friends can explain. Teriyaki chicken is not unheard of, too. I’ve tried that last one, and it’s not going on my favourites list, but it’s not a bad choice.

The Greeks like their pizzas with feta cheese, oregano, green peppers, olives, and pepperoni. It’s a pretty simple setup, but one that’s surprisingly flavorful.

The Portuguese like sausages as toppings. You’re likely to find either chorizo, a Spanish sausage dish, or linquigica, a garlic-laden local recipe. Both are good.

In Russia, they serve pizza cold. They also use a local thing called mockba as their primary topping. I am told it is a combination of onions, mackerel, salmon, sardines, tuna, and red herring. For some reason, I keep thinking this is the sort of thing I’d expect from a nation surrounded by water, not Russia.

Finally, leave it to the French to have their pizza flair. They use bacon, onion, and fresh cream and slather it on top of a thin layer of dough as the crust. It is a unique take.

Bars and Pubs

Great Ideas for Bars, Pubs, and Restaurants: Signages and Bathroom Gimmicks

For just about any pub, restaurant, hotel or bar, providing information to customers is important to make sure you are providing a good service. Signage can be used to provide a location to promote deals, food items and approaching events such as puzzle nights or special occasion celebrations.

Lots of pub signage, is the legal need with pubs, bars and restaurants obligated to providing information:

Publicans and restaurateurs and anywhere that markets alcohol have a legal obligation to provide certain information. The licensing take action is a good example and anywhere that provides alcohol has to provide a copy for both public and staff to see. Many people may notice these declarations inside pubic houses but once an establishment doesn’t have a licensing act sign chances are they are breaking the law.

To get bars selling drinks by the measure, such as draft beer, wine by the glass and mood from the optics, then weights and measures signage should be used which stipulates the exact amount of drink you are getting for the money.

Another legal accountability that has risen because the smoking ban is the advantages of no smoking signs. All establishments have to have a no smoking policy and obviously display a no smoking sign and heavy fees are issued for places that don’t abide legislation.

Other important signage should be used around a pub or hostelry too. Bathroom indications and fire exits need to be clear and not provide confusion while cigarette machines have to have age requirements plainly noticeable above.

But not all signage is officially required, and many symptoms in pubs would bring great benefits. All good bars and bars have to have a chalk board. Not only can you provide promotional information nevertheless they can display offers and current food special offers.

Another think you can look into is to get a bathroom gimmick. Renovation teams like the ones from bathroomrenovationsperthwa.com.au can help you out. For some reasons, the bathroom can both be the most dreaded and most looked forward area in your bar.

Anything Bourbon

Ways to Cure a Hangover

If you are looking for how to cure a hangover, first stop is to drink plenty of water. Alcoholic beverages dehydrate you, so your hangover will be decreased (if not cured completely) by water. If if you’re drinking mixed drinks, such as vodka and tonic, you may even be able to alternative an alcoholic drink and simply a sparkling water. This system works well if you’re regimented enough to use it. But if you must, then drink plenty of water before you go to rest and again lots of water when you get up the pursuing day.

Next step in your quest for the way to get gone your hangover is to ingest a vitamin N complex tablet before you go out for every night on the porcelain tiles. Vitamin B is very helpful in fighting your after effect – you’ll really appreciate taking the tablet when you wake up the subsequent morning.

Your cure for a hangover can be helped by using a pre-recorded hypnosis session. You can download these almost instantly and a hypnosis MP3 will help with your treating your hangover by calming your body and aiding it to recover from the previous night’s excesses.

Another hangover cure, even if quite drastic, is frizzy hair of the dog. A single popular way to treat a hangover is to imbibe it away with more of whatever got you drunk the night before. Although popular, this approach just isn’t recommended as all it really does is put back the awful time if you need to face your hangover go on.

Drink fruit juice. Just like the water to drink method of curing a hangover, ingesting plenty of juice can be a good strategy to adopt in your voyage for how to remedy a hangover. You’ll renew some of the solution that you have lost when you created your hangover in the first place. You can also benefit from the nutritional vitamins contained in the drink. If you can get hold of it, try pink grapefruit juice as this helps your body in lots of different ways as well.

Receive some clean air. This is another useful cure for hangover. If it’s safe to walk home – and you have other people to walk with you – then oxygen can help with the sobering up process. Likely to also get some exercise as well, which should aid in your do-it-yourself after effect cure.

Although they are often used in eliminating a hangover, you should avoid aggressive pain hit persons like aspirin and ibuprofen (read the label to determine what’s really in your selected hangover cure tablet) and stick with something such as paracetamol instead. Ideally, stay off the pain killers completely. Ultimately they’ll just give your body even more work to do as well as the task is actually doing fighting your after effect.

Anything Bourbon

Some Facts About Bourbon

Bourbon’s one particular subjects that will inspire strong ideas. Maybe it is the aftereffect of the bourbon itself, but there are a few bourbon extremists who declare that the very life of america as a sovereign region owes something to corn liquor. We’ll stay out of this controversy, but it can not be rejected that bourbon whiskey is the U.S.’s only indigenous soul, made as it is from corn, rye (or sometimes whole wheat) and malt.
Bourbon’s definition, and exactly how it is different from other whiskies, is the foundation of some misunderstandings, so we’ll focus on the fundamentals: Bourbon is a whiskey (not “whisky,” which is the Scottish spelling — although Maker’s Tag does indeed spell its name “whisky” since it runs on the process similar compared to that of Scotch) that is manufactured with at least 51% corn. It must be aged in new white oak barrels which may have never been used before, the insides which get charred with a torch before being filled up with the liquor for increasing age. For a glass or two to be called bourbon, it can’t have any taste or color chemicals: just corn, drinking water, whole wheat or rye, malt, and the colouring effects of the within of your charred oak barrel. Finally, bourbon must be between 80 and 160 evidence (although, hardly any time clock in above 130).

Given that you have the essential classification down, here are five things you didn’t find out about bourbon.

1- Bourbon can be produced any place in the U.S.
Many people believe that because bourbon is known as after Bourbon Region, Kentucky, where it was initially manufactured in the 1800s, that this must be produced in Kentucky to be called bourbon. In the end, isn’t Jack port Daniel’s simply the ditto, only it’s manufactured in Tennessee? That is clearly a common misconception. Matching to Maker’s Tag Professional Distiller Kevin Smith, whiskey can be called bourbon irrespective of where in the united states it’s made — it just must be made in line with the rules we organized above. Why is JD’s not bourbon? Because it’s filtered through maple lumber charcoal before being aged in oak barrels, which can be an extra step that’s not contained in making bourbon.

2- Bourbon distillers can only just use their barrels once
When bourbon distillers are finished with the barrels they use to get older the bourbon, they may be reused to grow older other non-bourbon whiskies. Reusing the barrels is practical, because they cost around $120 each. For instance, Maker’s Make and Jim Beam send a few of their barrels over the Atlantic to Scotland, where they’re used to time Laphroaig sole malt Scotch.

3- The state mint julep of the Kentucky Derby is not made out of bourbon
Although almost every mint julep formula on earth demands bourbon, the state julep of the Derby uses Early on Times whiskey. Early on Times is aged in the barrels second-hand barrels passed on from the Old Forester bourbon distillery, so it is not actually a bourbon.

4- The elements during the increasing age process influences bourbon’s taste
During increasing age, bourbon-filled barrels are stored in big, multi-storey warehouses called rickhouses. Rickhouses are incredibly almost never climate-controlled, and depending on exterior weather, the solid wood barrels increase and written agreement, imparting different kinds of flavor in to the liquor. The hotter the elements, the greater the skin pores of the hardwood start and impart their flavour — because of this, barrels stored at the top floor of the rickhouse, where it’s hotter, will have a somewhat different flavour than those stored on underneath floor.
5- During World Battle II, bourbon distilleries were changed into make fuel alcoholic beverages and penicillin
Bourbon distilleries were turn off during Prohibition (which lasted from 1920 to 1933), plus they barely had the opportunity to get back ready to go when World Conflict II started out and the distilleries were repurposed to make lately created penicillin. Penicillin is something of fermentation, so distilleries were an all natural choice for places to make it in mass amounts. Due to these historical disruptions to bourbon creation, the marketplace for the heart didn’t grab again before late 1980s.

About Chappy's

Welcome To the Bar

As a kid, I have been surrounded by real gentlemen.

Real gentlemen who enjoyed bourbon.

My grandfather always said that bourbon is the drink specially made for people like us – real men.

 

Growing up, I promised myself that I will live the life the same way my grandfather and father did – as real men.

So when opportunity presented itself, in the form of a local bar closing down – I grabbed the opportunity right away. I talked to the building owner and asked if it’s still possible to open a bar there. I explained to him the stuff I will be doing in the bar and he was really happy. Turns out, he was a man of taste himself and was excited with my preposition.

Chappy’s (named after my grandfather) Bourbon Bar is open from 9am til the wee hours of the morning everyday. We not only serve bourbon but a variety of other spirits for our patrons. You can also check our food menu and try out our specialty dishes ranging from Nuka Cola Frog Legs (spicy frog legs marinated in cola) and Popeye’s Delight (Crispy Spinach covered with our special “Nautical” batter).