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Posts by hi-val

Isn't this yet another application of the 80/20 rule in sales and just about everything else? That is, 20% of the people make 80% of the money in the field?
Quote: Originally Posted by TheIdler ??? Toad in the Hole=sausages cooked in Yorkshire pudding batter What you described=Egg in a Basket, or Eggy in a Basket if you want to be all Stephen Fry about it Both of them=yummy Either name is acceptable. It's a regionalism. In the Commonwealth, it's often "egg in the hole" or "toad in a hole" is used to describe this dish. Though the sausages in batter is the more common application of the...
Quote: Originally Posted by whodini Just what in the hell is this? This may apply in the case of tPF but does any one here know girls to act this way in the real world? A comment like, "Wow, I really like that red top" online in my experience sounds like the filtered version of IRL, "Wow, I really like that red top. Wonder where that bitch found it in that size. Slut." I learned from talking to many of the powerful female relatives in my life...
Quote: Originally Posted by UTVol085 They look alright, but the Nazis had the best uniforms of any other army in modern history. They got their style from the Italians. There's a story of Hitler going to meet Mussolini and he's wearing a suit and Big M has on the black and silver fascist uniform. Hitler remarked that he would never again wear a suit to meet the Italians; they had completely outdressed him.
You guys should check out Toad in a Hole. It's a British food, hence the name. You take a slice of bread, use a glass to cut out a big round hole in the middle, butter the bread and put it in a pan to fry. Then you crack an egg in the middle and fry that in the bread. Flip after a few minutes and fry the other side. It's like an integration of the egg directly into the toast. I like to put cheese and hot sauce on top of mine. I think it's a divine way to eat eggs and toast...
There's a very specific yeast used for champagne that throws sediment in a really fine powder instead of clumps. They rotate the bottles so that they can slowly move the yeast from the bottom of the bottle to the top of the neck. There's an art to it and the process of turning the bottles, remuage, is actually legally regulated in some way, IIRC. They do this really cool thing where they freeze the neck of the bottle, pull the ice plug out that contains the yeast, then top...
I fancy myself as an equal-opportunity drinker. I'm quite all right with boxed wines for that reason : ) If it's terrible, you can always make sangria.
Thanks for the link. That's very specific to champagne production. The long periods of time that it has to sit are due to remuage, the very slow process of tilting the bottles so the lees settle at the top of the neck. The time required is due to the desire not to shake up the yeast, not to let the yeast die. Certainly, some yeast bodies make it through fining, though I'm still skeptical about there being live and active cultures once placed in a final container. There...
I don't think anyone is saying that you should cellar box wine. In fact, I suggest against it in an earlier post here. That said, around 80% of wine purchased is consumed within 24 hours of purchase. Vin du Table in a box certainly counts here. It's fine for about four months in a box, which is fine. Piobaire, wines that age throw a sediment that's a result of tannin molecules bumping into each other and forming longer chains that eventually settle to the bottom. There...
Quote: Originally Posted by underwearer Bottled wine has active yeast in it which will scavenge any oxygen that may cause oxidation and as long as the bottle is stored properly (not letting the cork dry out)and the yeast is occasionally roused the wine will age indefinitely. Bagged wine has most likely been pastuerized which kills the yeast and whatever off flavor killing potential it had. Besides, the entire bag is porous where only the cork is in a...
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