I am the proud owner of a Hamm's Premium Beer and a pickled egg, egg served in a paper ramiken with a side of sliced jalapeño. Set beside the ramiken, a bottle caddy for Coors Golden Banquet beer, once the home of commemorative bottles from 1936. The three of the six spots are filled with sriracha, Louisiana Hot Sauce and a tall bottle of Frank's Hot Sauce. One spot holds salt and pepper. Next, stuffed with napkins that await the mess of eating an already shelled egg. Last compartment, has been left empty, perhaps a message that I must interpret. I was hoping for a bottle of Ray's Polish Fire. The bartender is recommending the sriracha. This Copper Country culinary bit of culture became my delight for two dollars and two bits at Bill's B & B bar. It's a good night and all the tables are full and a few of the young ladies have dresses up for Veteran's Day in outfits that wouldn't be out of place in a World War II USO.