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b_p

Certifiably Surly
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Everything posted by b_p

  1. b_p

    Singapore

    Chili crab (or black pepper crab) at Jumbos at the East Coast Seafood location. Be sure to get drunken shrimp and sticky buns. The zoo, as mentioned, is very cool, as is the Jurong Bird Park Ce La Vi rooftop bar at Marina Bay Sands (take your wallet; about $50 for two martinis) 1-Altitude is another cool rooftop bar The Long Bar in the Raffles Hotel for a Singapore Sling Universal Studios in Sentosa - ride the cable car to get there Dim Sum at Prima Tower on Sunday Clarke Quay - Try Brewworks; it's some American guys that started making their own beers... pretty good stuff, and wings/burgers too Boat Quay - Lots of little bars and restaurants. Find a spot, have a seat outside, and drink lots of jugs of Tiger beer Orchard Road if you want to people watch and shop. I'd also recommend staying at the Marriott on Orchard road - there's a cool outdoor dining area with a little bar and you can sit and people watch while eating and drinking. Also, Orchard Towers is just a short walk away. If you don't know about Orchard Towers, you should probably do some research before you go. Find any food court in any shopping center and have a bowl of Laksa.
  2. aggy I work with: "Jalen Hurts just transferred to OU. Ouch. UT will not be able to beat OU next year now." me: "You should know all about not being able to beat Jalen Hurts." aggy: ....
  3. b_p

    Wine

    Just throwing some out there... Money is no object: Salon Still pricey: Pol Roger Winston Churchill Little bit cheaper: Perrier-Jouet Belle Epoque $100-ish: Laurent-Perrier Grande Siecle <$100: Ruinart Blanc de Blancs, Bollinger NV, Veuve Clicquot yellow label
  4. You don't see this kind of respect among career politicians much anymore. https://www.foxnews.com/politics/bob-dole-gives-george-h-w-bush-standing-salute-rising-from-wheelchair-in-dramatic-moment
  5. b_p

    Wine

    Grange has gone up pretty significantly in recent vintages.... I was fortunate enough to get some 2010 for $485 each, but you'll struggle to find it for <$700. For those 1990's in that picture, the Guigal's were $800-1000 each, and the Grange was $470. The Grange was voted second place out of those five wines during our blind tasting. Long story short, you can't go wrong with Grange if you want a excellent, world class Syrah/Shiraz.
  6. b_p

    Wine

    It was not out of place among the big boys from the Northern Rhone. I've enjoyed several vintages, and each time it has been as good or better than the other wines we drank with it. And when talking about price, it's actually a good value compared to the high end Rhones.
  7. b_p

    Wine

    Pretty spectacular night this was https://ibb.co/mzK0kgp
  8. https://ibb.co/mzK0kgp
  9. How long before aggy puts the highest scoring, most OT game in history on their wall?
  10. This is the first year in forever that we’ve actually taken advantage of that and they’ve actually produced. These new kids have every reason to think it’s equal everywhere else.
  11. b_p

    Wine

    Anyone do the Wine Spectator New York Wine Experience last weekend? For the question about storing upright, never do it, regardless of humidity. All good, modern wine cellars control humidity around 80/90%. The cork needs not only the moisture from the air, but also the colloidal solids from the juice to make an effective seal.
  12. Pac12 refs fucked us last year, so.. So we now get Big 12 refs? Fuck we know how that’s worked out for us.
  13. The one thing I’ve seen so far, spring game and first two games included, is they’ve taken a couple of scrub tight ends and made them a significant part of the game plan, which just further supports what you’re saying. They’ve somehow found a way to make the most of mediocre players when it matters. And we can’t find Collin Johnson because of “schemes”. I’m almost tapped out. Ill now now take my bitching to the appropriate board.
  14. At least CS “fired” Watson after his shitshow first game of year two. Herman better get his shit on track fast.
  15. Man, I just watched the game for the first time. Mond did well, but a lot of those throws were less than 50/50, and he was the recipient of outstanding receiver play on the ball, plus what appeared to be a lot of luck. I’m not arguing that he wasn’t effective, just saying it didn’t look like he was super prepared and picking off targets because he knew where he needed to go. A lot looked like a wing and a prayer. Granted, he made some good plays, and he didn’t Ehlinger in the 4th and give the game away, which at this point, I’d love to have on our team. It hurts to admit he’s probably only going to get better.
  16. Kicker #43 from Klein Cain is seriously good. Probably their best player. They were trounced tonight by Katy Tomkins. No answer for their run game, and never could get anything going on offense.
  17. That’s the fucking story about why the kid is a dipshit and intentionally dropped a fake top 3? This has nothing to do with Texas you dumbass.
  18. b_p

    Wine

    Very nice. Should've been excellent.
  19. b_p

    Wine

    I'm a big fan of Aubert - same ballpark as Marcassin and Kongsgaard in my opinion. What vineyard and vintage is this one?
  20. b_p

    Wine

    I guess you can call me a traditionalist. To me, it’s part of enjoying good wine. You’ll never see anyone putting that aerator into a bottle of 89 Haut Brion. With that said, I don’t think it’s important to decant every wine. HenryJames is posting a lot of young Pinots that probably don’t need it. You also won’t need to decant much of your local, young HEB wines. But if you’re going to spend the money on a good bottle, spend the time to decant it. The cost of the decanter is peanuts compared to the cost of the wines. Also, you might have misinterpreted what I said about giving the wine some air. I’m a firm believer that the wine will evolve over time as air is introduced. There’s no reason to drink white burgundy out of an oaked chardonnay glass otherwise. All I’m saying is the lab studies cannot discern a difference in the composition of the wine over time, other than some of the volitiles do evaporate.
  21. b_p

    Wine

    You should decant for a couple of reasons. The main reason is to keep the sediment in the bottle and not pour it into the glass. You decant by looking through the bottle while pouring it into the decanter and you stop pouring when you see sediment start making its way to the neck. I absolutely can’t stand when you go to a “nice” restaurant and they just upend the bottle into the decanter. The other reason is to let some of the volatiles come off (like strong alcohol for example) which may open up the bouquet to some of the other notes that would otherwise be dominated. However, there is no scientific evidence that this really changes anything about the composition of the wine. So tldr; do it because you don’t want to drink sediment.
  22. b_p

    Wine

    http://imgur.com/a/9TvqOMq Not sure why the pics aren’t coming through
  23. Man I work day to day with a ND PhD Chem Eng. Also with a bunch of aggys, unfortunately. I’ll never take a back seat to any of them, or all of them combined. Anyone who wants to argue merits of the ND vs UT education is baseless.
  24. b_p

    Wine

    Nice lineup. What vintage was the Marcassin? Definitely one of my favorite Chardonnays.
  25. b_p

    Wine

    What was the vintage?
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