I've gone this entire month without a new book purchase. New paycheck is gonna net me some good shit.
I got bored with My Stroke of Genius and put it down, but I intend to finish it.
I'm reading Open to Desire which a book on Buddhism by a white American dude, so joke away.
My next book is called The Unthinkable which is about the factors that reinforce psychological resiliency.
Feral on
every person who doesn't like an acquired taste always seems to think everyone who likes it is faking it. it should be an official fallacy.
the "no true scotch man" fallacy.
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Donkey KongPutting Nintendo out of business with AI nipsRegistered Userregular
edited April 2010
The easiest way to purchase wine is to go into an empty liquor store and watch the emotion in the cashier's eyes as you pick up various bottles. If you are looking cheap, try to minimize scorn. If you're looking for expensive, try to cross from pity into jealousy.
Donkey Kong on
Thousands of hot, local singles are waiting to play at bubbulon.com.
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Irond WillWARNING: NO HURTFUL COMMENTS, PLEASE!!!!!Cambridge. MAModeratormod
Also, woo, only half an hour before my girlfriend arrives.
Those FedEx tracking numbers are pretty neat.
Fuckers will still not ring the doorbell and make me go out to the depot nine times out of ten though. I've had three eastern European brides die in holding from asphyxiation this month.
And I haven't drunk enough white wine to figure out what I like and dislike, so every bottle is a lottery. I can pretty much drink any red wine, but I'm pickier about white.
I think a rough red is normally a better time than a rough white. I have no white wine knowledge at all.
all i know about wine is this
i want a Riesling
no i do not care what brand or grapes or whatever
just bring me a Riesling
Sweet tooth, eh?
They make a Riesling so sweet that sugar starts crystalizing on the cork in the bottle.
you have no idea: i hate candy and cake and cupcakes and desserts.....but I LOVE sweet dinners and beverages (except for coffee and tea, which are the exceptions)
like a sweet and spicy fra diavolo sauce is what I LOVEEEE to make at home
and then drink a honey wheat beer or riesling with it
And I haven't drunk enough white wine to figure out what I like and dislike, so every bottle is a lottery. I can pretty much drink any red wine, but I'm pickier about white.
I think a rough red is normally a better time than a rough white. I have no white wine knowledge at all.
all i know about wine is this
i want a Riesling
no i do not care what brand or grapes or whatever
just bring me a Riesling
Sweet tooth, eh?
They make a Riesling so sweet that sugar starts crystalizing on the cork in the bottle.
My buddy is a sommelier at Jacques Gorges, one of the four star restaurants in NYC. He has special tongs to open up old bottles of port, because the cork crystalizes to the bottle. He heats up the tongs so that they snap open the bottle of the neck without getting glass in the port. They're technically illegal: he had to go to Portugal to get them.
And I haven't drunk enough white wine to figure out what I like and dislike, so every bottle is a lottery. I can pretty much drink any red wine, but I'm pickier about white.
I think a rough red is normally a better time than a rough white. I have no white wine knowledge at all.
all i know about wine is this
i want a Riesling
no i do not care what brand or grapes or whatever
just bring me a Riesling
Sweet tooth, eh?
They make a Riesling so sweet that sugar starts crystalizing on the cork in the bottle.
My buddy is a sommelier at Jacques Gorges, one of the four star restaurants in NYC. He has special tongs to open up old bottles of port, because the cork crystalizes to the bottle. He heats up the tongs so that they snap open the bottle of the neck without getting glass in the port. They're technically illegal: he had to go to Portugal to get them.
I've been into eau de vies lately. the idea of fermenting and distilling unusual fruits (and by this i mean things besides grapes and apples) is pretty cool to me. even if kirsch is a little harsh.
does anyone know anything about barrel-aged eau de vies? it seems like they would be good.
So in the end my decision was to install Unison on this computer and do a one-way sync.
I know rsync would also have worked, but rsync for me never seems to quite work right (or more importantly: there are a lot of options which let you hang yourself quite easily).
Unison is always very very clear about what it's going to do, uses the rsync protocol, and is kind of better suited for this type of task since it takes a lot of care to make absolutely perfect syncs and atomize its operations. Plus the local file copy option is a huge time-saver.
electricitylikesme on
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syndalisGetting ClassyOn the WallRegistered User, Loves Apple Productsregular
And I haven't drunk enough white wine to figure out what I like and dislike, so every bottle is a lottery. I can pretty much drink any red wine, but I'm pickier about white.
I think a rough red is normally a better time than a rough white. I have no white wine knowledge at all.
all i know about wine is this
i want a Riesling
no i do not care what brand or grapes or whatever
just bring me a Riesling
Sweet tooth, eh?
They make a Riesling so sweet that sugar starts crystalizing on the cork in the bottle.
My buddy is a sommelier at Jacques Gorges, one of the four star restaurants in NYC. He has special tongs to open up old bottles of port, because the cork crystalizes to the bottle. He heats up the tongs so that they snap open the bottle of the neck without getting glass in the port. They're technically illegal: he had to go to Portugal to get them.
i need this wine
My Fiancé is a much more fun person with a really sweet port in her.
syndalis on
SW-4158-3990-6116
Let's play Mario Kart or something...
I've been into eau de vies lately. the idea of fermenting and distilling unusual fruits (and by this i mean things besides grapes and apples) is pretty cool to me. even if kirsch is a little harsh.
does anyone know anything about barrel-aged eau de vies? it seems like they would be good.
I don't know but when you find some more of this stuff let me know
Also, woo, only half an hour before my girlfriend arrives.
Those FedEx tracking numbers are pretty neat.
Fuckers will still not ring the doorbell and make me go out to the depot nine times out of ten though. I've had three eastern European brides die in holding from asphyxiation this month.
The Royal Mail used to do that constantly to me.
The fuckers wouldn't even bother lifting the parcel out of the van, they'd just fill in the "while you were out" slip and put it through the door with the rest of the post. Given that this frequently happened while I was in the house I would have to listen for the letterbox, sprint out the door, and tackle them before they drove off, the shits.
japan on
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Podlyyou unzipped me! it's all coming back! i don't like it!Registered Userregular
edited April 2010
Tomato wine seems like it would need to be aged for at least ten years.
I've been into eau de vies lately. the idea of fermenting and distilling unusual fruits (and by this i mean things besides grapes and apples) is pretty cool to me. even if kirsch is a little harsh.
Dandelion, muskidine, and tomato wine were plentiful when I was a youngin.
So in the end my decision was to install Unison on this computer and do a one-way sync.
I know rsync would also have worked, but rsync for me never seems to quite work right (or more importantly: there are a lot of options which let you hang yourself quite easily).
Unison is always very very clear about what it's going to do, uses the rsync protocol, and is kind of better suited for this type of task since it takes a lot of care to make absolutely perfect syncs and atomize its operations. Plus the local file copy option is a huge time-saver.
I used to use Unison for syncing my desktop, laptop, and backup fileserver.
I use grsync now, because unison does something strange thing with some kind of configuration file.
What I really want is something that will let me sync a list of folders in one go, it's a pain having to keep everything in a subfolder of my home folder.
I've been into eau de vies lately. the idea of fermenting and distilling unusual fruits (and by this i mean things besides grapes and apples) is pretty cool to me. even if kirsch is a little harsh.
does anyone know anything about barrel-aged eau de vies? it seems like they would be good.
I don't know but when you find some more of this stuff let me know
i feel we have had this conversation already
well, pomme eau de vie is kind of harsh but calvados, which is barrel-aged pomme eau de vie, is really smooth and nice, with a good apple flavor. i've just never seen or even heard of a barrel-aged kirsch or slivovitz or pear williams or whatever else, even though it seems like they would be the awesome.
Irond Will on
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Irond WillWARNING: NO HURTFUL COMMENTS, PLEASE!!!!!Cambridge. MAModeratormod
Tomato wine seems like it would need to be aged for at least ten years.
Tomatoes are far more tannic than grapes.
i was thinking this as well
but is it really tannins in a tomato?
I don't think tomatoes actually have tannin
Tannins are in stems, skins, and seed. So if they really ripened the tomatoes, I guess you just just harvest them and press them for the sugar content. But most of the taste is also in the skins, so if you don't press the skins you'd get a white wine, which seems like it would be quite boring.
My buddy is a sommelier at Jacques Gorges, one of the four star restaurants in NYC. He has special tongs to open up old bottles of port, because the cork crystalizes to the bottle. He heats up the tongs so that they snap open the bottle of the neck without getting glass in the port. They're technically illegal: he had to go to Portugal to get them.
I saw that done on that Taste of Spain show or whatever (Famous People Eat Awesome Food and Drive an SLR Around Spain!) and it was incredibly cool.
I've been into eau de vies lately. the idea of fermenting and distilling unusual fruits (and by this i mean things besides grapes and apples) is pretty cool to me. even if kirsch is a little harsh.
does anyone know anything about barrel-aged eau de vies? it seems like they would be good.
I don't know but when you find some more of this stuff let me know
i feel we have had this conversation already
well, pomme eau de vie is kind of harsh but calvados, which is barrel-aged pomme eau de vie, is really smooth and nice, with a good apple flavor. i've just never seen or even heard of a barrel-aged kirsch or slivovitz or pear williams or whatever else, even though it seems like they would be the awesome.
okay we DEFINITELY have had this conversation because I am still on the lookout for calvados
Posts
I got bored with My Stroke of Genius and put it down, but I intend to finish it.
I'm reading Open to Desire which a book on Buddhism by a white American dude, so joke away.
My next book is called The Unthinkable which is about the factors that reinforce psychological resiliency.
the "no true scotch man" fallacy.
you should look into anaerobic brides
you have no idea: i hate candy and cake and cupcakes and desserts.....but I LOVE sweet dinners and beverages (except for coffee and tea, which are the exceptions)
like a sweet and spicy fra diavolo sauce is what I LOVEEEE to make at home
and then drink a honey wheat beer or riesling with it
My buddy is a sommelier at Jacques Gorges, one of the four star restaurants in NYC. He has special tongs to open up old bottles of port, because the cork crystalizes to the bottle. He heats up the tongs so that they snap open the bottle of the neck without getting glass in the port. They're technically illegal: he had to go to Portugal to get them.
If it's any consolation, that guy really didn't know what the hell he was talking about.
i need this wine
I've been into eau de vies lately. the idea of fermenting and distilling unusual fruits (and by this i mean things besides grapes and apples) is pretty cool to me. even if kirsch is a little harsh.
does anyone know anything about barrel-aged eau de vies? it seems like they would be good.
hehehe.
Though my dad and his teacher used to go up to Granite Falls pretty reguarly to study Aikido with the worlds only caucasian Shinto priest.
I know rsync would also have worked, but rsync for me never seems to quite work right (or more importantly: there are a lot of options which let you hang yourself quite easily).
Unison is always very very clear about what it's going to do, uses the rsync protocol, and is kind of better suited for this type of task since it takes a lot of care to make absolutely perfect syncs and atomize its operations. Plus the local file copy option is a huge time-saver.
My Fiancé is a much more fun person with a really sweet port in her.
Let's play Mario Kart or something...
I don't know but when you find some more of this stuff let me know
i feel we have had this conversation already
The Royal Mail used to do that constantly to me.
The fuckers wouldn't even bother lifting the parcel out of the van, they'd just fill in the "while you were out" slip and put it through the door with the rest of the post. Given that this frequently happened while I was in the house I would have to listen for the letterbox, sprint out the door, and tackle them before they drove off, the shits.
Tomatoes are far more tannic than grapes.
Come on Amazon, gamestop people got theirs already! Gamestop!
i was thinking this as well
but is it really tannins in a tomato?
I don't think tomatoes actually have tannin
did you fuck up somewhere?
tube generally dislikes members who come out of the gate swinging.
Dandelion, muskidine, and tomato wine were plentiful when I was a youngin.
Bulgarian girl loves them though, she can't stand the bitterness of most normal wines.
I used to use Unison for syncing my desktop, laptop, and backup fileserver.
I use grsync now, because unison does something strange thing with some kind of configuration file.
What I really want is something that will let me sync a list of folders in one go, it's a pain having to keep everything in a subfolder of my home folder.
You wouldn't even be able to guess that it was made from tomatoes.
(please tell me it's satire)
http://www.youtube.com/watch?v=RkmcupFx3FQ
well, pomme eau de vie is kind of harsh but calvados, which is barrel-aged pomme eau de vie, is really smooth and nice, with a good apple flavor. i've just never seen or even heard of a barrel-aged kirsch or slivovitz or pear williams or whatever else, even though it seems like they would be the awesome.
some vermouths are amazing.
i am sure i can find them down here (charleston SC)
Tannins are in stems, skins, and seed. So if they really ripened the tomatoes, I guess you just just harvest them and press them for the sugar content. But most of the taste is also in the skins, so if you don't press the skins you'd get a white wine, which seems like it would be quite boring.
I saw that done on that Taste of Spain show or whatever (Famous People Eat Awesome Food and Drive an SLR Around Spain!) and it was incredibly cool.
okay we DEFINITELY have had this conversation because I am still on the lookout for calvados