Originally Posted by why
They have the same expiration dates as the pre-ground stuff. I just checked to confirm my suspicions. Also, there is nothing preventing 'good beans' from lasting forever, no matter how 'good' they might be.
That's precisely the thing I was talking about before, though. I don't care what Food and Wine or anyone else says is the best. And frankly, the attitude of 'this is the world's best' or 'that is the world's best' is all pretty silly. It's not a coincidence that English-speakers regard one producer as the best and speakers of some other language might regard another as the best (what, do English-speakers all have different taste sensations or something?) -- it's simply a matter of communication and dissemination of information. One magazine writes a review, others jump on board, and soon there's a fad for everyone to do this or that or some other thing according to what some no-name nincompoop declared. What's the point of having a tongue to taste if the only things you're going to use are your eyes and ears?
That same attitude is what caused the now-fully-perverted microbrew craze in America. At some point, beer stopped being beer at all and brewers started chasing some ideal microbrew that tasted more like it was made from molasses than barley. The same occurs in the restaurant industry -- sous vide, foams, and other equally overwrought nonsense (sous vide: when Ziplock meets Eastern Europe). And bozos blogging about bacon, or why I might see the same damn 'artisanal' foods at two restaurants separated thousands of miles.
If you like microbrews because of some characteristic they have, cool, have fun. I generally don't. As long as you like it because of some intrinsic quality and not because you feel a need to fall in line with food critics then there's something to discuss.
Well I could tell you that out of all the chocolate bars I've tried Amadei and domori rank extremely highly but that wouldn't be as conclusive as a bunch of people that are really into chocolate agreeing that Amadei and domori rank really highly.
You have a very low view of food critics and their reviews when we have such an excellent one on board that writes wonderful reviews.
One point of a tongue would be to try delicious things that other people recommend so you can make your own judgment no? Instead of just going by what "all" Italians do in the land that invented espresso?
When you talk about molasses than barley it really shows how very little of American craft brews you've tried. Literally tons of beer out there that aren't crazy thick rich porters/stouts.
I think it's more about experience and knowledge of context and using those two to evaluate somebody else's review. But unfortunately you can't gain either without trying new things and what better things to try and those that are highly recommended?
I finished my semester!!! (Although not too happy about the last final) and tomorrow i get to see my girl who haven't seen in three weeks! And eat a nice restaurant so I can make my own judgment about it! And then it's off to Honolulu with a friend for an overnight stay before heading to Korea to see my parents for the first time in three years!
I'm so happy. I think I might drink this world best American imperial stout that is more molasses than barley (oak aged yeti) to celebrate. Just need some world best American chocolate bars now to pair with it and some world best American coffee to keep me awake so i can get on the early morning bus to the world greatest American city