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tommy

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Everything posted by tommy

  1. would you agree that there will be wine in the creases that the bag will no doubt collapse into? i'm still not convinced that you'd have any kind of reasonable flow if the wine isnt being replaced by air, and if there isn't any outside pressure on the bag (which clearly there wouldn't be).
  2. i have some serious doubt that wine in a box stays fresh for up to six weeks after opened. perhaps the wine in question is grape juice and not burgundy?
  3. tommy

    Irradiated Meat

    because big business and "da man" are trying to oppress us?
  4. corks aside, i just don't see anyone making a strong case that bottles aren't as good as boxes. decanters are certainly for sediment. however, i don't decant every bottle, although i do mind the sediment in just about every bottle by simply not pouring the last 2 oz or so. i haven't read any numbers on the cost of a bottle, but i've suggested it ain't much. do you have any numbers? they're recycleable for cryin out loud. i can count the number of broken bottles that i've come across one 1 hand. i don't have any stats on breakage during shipment, however, but i can't imagine that it's anything more than negligible. why are the shapes "ineffecient?" your assertion that the wine will stay "fresher" in a box is curious. do you mean over time before it's opened? otherwise, i'm pretty sure that a good percentage of bottles are finished when they're opened. for the rest, people seem very happy with the various contraptions like vacu-seals and the like. thinking that air would be sucked out of the bag as the wine is poured is probably ok in theory, but there will still be air in there, and it's probably got a much greater surface area to come in contact with...which is bad. and if there *is* no air in there, well then you'd never get the last portion of the wine out. in fact, if no air gets in, no wine gets out. that's just physics. or fluid dynamics. or something. i can just picture a half glass being all caught up in the creases in the folding bag, and people shaking and squeezing this friggin box to get it out. again, i'm interested in hearing some real solid arguments on: 1) the downside to bottles with screwcaps (or synthetic corks) 2) the upside of a box with a bag with aluminum and a spout.
  5. Sediment trap. far from ideal. no improvement on what we have now. again, i return to the point: what is the advantage? if it ain't broke, etc.
  6. what's his name, "john" or some sh*t? ediot: eh, just kinda thinking out loud here.
  7. i know what the fluid touches. i was exaggerating. but clearly these wouldn't be suitable for wine as they are now. if they are, then Hi-C wasted a butt load of money developing them. sediment.
  8. i'm probably not dressed right either.
  9. babbo is so brilliant. it's bizarre that their one and only major flaw is a HUGE HUGE problem: the M'd is a grade A nasty prick. why the management can't see that and toss that guy is beyond me. when i first started reading, yvonne, i thought you were going to say that you had to eat next to people's asses and elbows, as you were sat in the bar area. looking forward to your reply to wilfrid. mint love letters. nope, not getting it. please to clue me in. edit: i just realized that i actually literally dread seeing that guy when i go there. i so look foward to the evening every single time, and it always delivers, but i just dread having to have any kind of interaction with him. ugh.
  10. this is what i was referring to. as far as those little aluminum boxes go, i'm guessing that a whole lotta research would be put into a new type of box, as the effects these things have on juice are not doubt negligible, but put your wine in aluminum for 3 years and see what happens.
  11. ivan boxes now aren't airtight as far as i know. i'm guessing glass is cheaper than whatever it would be to make an airtight container that would essentially need to be pliable as well. no one would buy boxes. synthetic corks and screw tops are one thing, boxes are another. how do you pour from a box? costo might love it, but the rest of the world wouldn't. restaurants for one would never go for it. cardboard, or whatever the box would be made from, would not be a very good conductor of temp, so chilling might be a problem. most importantly, there's nothing inherently wrong with glass that the industry and consumers could point to to rationalize the cost and absurdity of moving away from it.
  12. it does read more like a technical analysis than someone's opinion.
  13. not the people who read the bergen record.
  14. are boxes air-tight? i think the people making wine-racks for the most part make other racks as well. they'll be ok.
  15. was that your first time at the grill? i've found the service so atrocious that i vowed to never return. but i am a sucker for a good burger, so i think i'll try it again. ediot: speeling.
  16. tommy

    lobster advice

    HAHA. took me three reads.
  17. chicken wings. everyone loves chicken wings. i don't care what they say. make 'em out of breast strips and put them on a skewer to be fancy and neat.
  18. tommy

    lobster advice

    ...and they're compiling a list of candidates for "Hypnotizing” and slow heating.
  19. tommy

    lobster advice

    i would highly recommend staying clear of my posts when you find yourself in a day like this.
  20. tommy

    lobster advice

    this is all so bizarre because everyone claims that there way is the least painless. who the fuck knows? people get behind this crap without one ounce of thought, and then try to pass it off as science. baffling i tell ya.
  21. tommy

    lobster advice

    i didn't mean to suggest that we are. although we are. you must not watch PBS very often. ever seen an animal in the wild kill its prey? it looks to me, generally speaking, to be neither "quick," "technical," nor without unnecessary "agony." but perhaps its moral.
  22. tommy

    lobster advice

    taking into condiseration my current ancillary obligations (both work-related and personal), i do not have time to respond to your query (although i appreciate the time you've taken in framing this question). i do, however, have plenty of time to burn bridges.
  23. tommy

    lobster advice

    yes. it is important to treat them with the consideration and respect that their natural enemies extend when devouring them on the ocean floor. we don't need any more negative karma in the world, what with you barbarians killing these creatures without wearing kid gloves.
  24. i don't think it is clear that the smelly one was fired. and we certainly don't know if he/she was fired because he/she was smelly. it's all speculation. one thing seems for sure, he/she smelled and the critic said as much. now if we have a problem with the critic's word choice, then we have a discussion. anything beyond that is purely an exercise in typing.
  25. that's a pretty broad brush, "professional critic." i know nothing of this woman's writing style. perhaps she is known to be a bit irreverent, and that's her "shtick." if so, then is it OK? are we expecting all reviewers to to middle-of-the-road common-denominator type writers? i hope not. that would be painfully boring.
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