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Jimbaround

Certifiably Surly
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Posts posted by Jimbaround

  1. On 11/11/2021 at 9:31 AM, hornbri said:

    Well clearly you need to put it on one of those online “create your own” crossword sites and post the link. 

    Let me see if I can do that.  I just made mine in excel.

  2. 23 minutes ago, Dutchrudder said:

    I have no idea what the appeal of CYPB is, but it's $50 retail, and about $10-18 a pour at a bar. For $600+ on the secondary, yeah I can see selling/trading it. Would gladly take a GTS or Handy for it

    A CYPB just went for $800 (before buyer's premium) last week.  There is some insanity going on in the market right now.  So if you've got something you don't care for but someone else loves why not turn it into cash (assuming you can't find an acceptable trade).

    If I had a CYPB I would sell it and buy two Michter's 10s and call it a good day.

    • Hook 'Em 1
    • Like 2
  3. I've used mine to do side-by-side tastings of several bottles with only two or three drinkers.  We did this a lot during the covid shutdown (luckily Total Wine and Specs were considered critical businesses); we'd buy 8 or 10 bottles of new stuff we hadn't tried, then use the coravin to pour a tasting of each having fun doing the comparison.  I also found that most of these bottles were still good weeks or months after doing a single pouring with the coravin.  Other than that, I haven't found much use for it.  Even if you're the type that drinks one or two glasses with dinner and have a half bottle left over, just put the cork back in it and it'll usually be fine the next day, although you could use your coravin here as well.  I just don't think it's worth it for your average everyday drinker.

    Good post. Mine is an interesting novelty my wife bought me as a gift.
  4. This is a long thread so apologies for being lazy, but what is the general consensus of a dry brine for a brisket?  I usually just season the night before but I was thinking about salting about two days prior and use less salt in the final seasoning.

  5. 48 minutes ago, Chewbacca said:

    What do folks think about the Coravin?  Everyone around Napa is using them these days.  Worth it to preserve good bottles you aren't going to drink in one sitting?

    I like mine but don't use it enough, and when I put in a new gas canister it is usually a one-use (it goes flat before I use it again).  It was great when my wife was pregnant and if she was only going to have one glass of wine it had better be a good one.  If you get one buy the knock-off argon canisters as it will save you about $10 per canister over the official Coravin ones.

    • Hook 'Em 1
  6. I know I'm a piker compared to many in here, but leaving Napa tomorrow. Spent waaaay too much on wine. Anyone have a rec for a red only wine fridge?

    I like Edgestar. Functional, look nice and about a third of the price of some of the high-end brands.

    I’ll echo DDD on the sameness but humidity control becomes a factor in the cheaper units. However that shouldn’t be a concern unless you are looking for 5+ year aging.
    • Like 1
  7. On 10/12/2021 at 2:52 PM, shakahorn said:

    Group c?  Maybe you're on the wrong airline.

    My biggest gripe with United is that even if you're Group "1" there's like 50 people ahead of you.  Global Services, 1K, military, disabled, families with kids under 2.  

    Yup, 70% of the plane has already boarded by the time they get to Group 2.  United's priority system is shit.

    CSB Alert: I was a 1K and waiting to preboard a flight from Brazil to Houston and there were at least 10 GS in front of me and 20 other 1Ks.  Not that it matters, but shit the Group 5 folks on that flight might as well wait until we're taxiing to line up.

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