Burger views

That's not why there's a stock market, but it's a good story. In
fact, I like it.
-----------------------

On Wed, 13 Apr 2011 19:46:34 -0500, "Storrmmee"
wrote:



--
I love cooking with wine.
Sometimes I even put it in the food.
 
you seem to be experiencing some gognitive difficulty, and an over inflated
ego, nothing you could possible do or say could victimise me or even make
that thought cross my mind, in the scheme of things you are not relevant to
my RL, the concept that you think yourself so important as to be able to
victimise someone on line is laughable, and what i am sad/sorry about is
that you an otherwise seemingly reasonable person either is so egoinfested
that you can't or so self esteem lacking that you can't understand the
concept of sharing differring expereinces, opinions and preferences, i was
at first thinking that you just thought yourself an expert in wine and got
your feathers ruffled, but i see from this statement, and the fact that you
attacked julie for using the word hate so much then turned around and used
it reference to tattos, that there is much more disfunction going on that i
at first thought... and that i am willing to deal with, while i have
compassion for your situation, i prefer to devote my time to those who can
share and exchange, not bully and berate,

Lee
"sf" wrote in message
news:g5tcq6d0nio44ddi34l83tg2e1fd3ffm72@4ax.com...
 
oh enlighten us, did you start it? do you have the journal of who sgtarted
it? are you an economist? or where you present when it was started?

you need to get over yourself!!! it was a joke NB has a decent sense of
humor and that was my point, Lee

who cannot possib bly beleive someone would think i thought that was the
truth
"sf" wrote in message
news:2ftcq611lvgs5r1t6l851knevqs3vehvlr@4ax.com...
 
You're talking about wine tasting at a winery, right? Mine is the
norm.

````````````````

On Wed, 13 Apr 2011 19:42:34 -0500, "Storrmmee"
wrote:



--

Today's mighty oak is just yesterday's nut that held its ground.
 
Lee,

We're oceans apart in our opinions about red wine.

``````````````````````````


On Thu, 14 Apr 2011 00:04:23 -0500, "Storrmmee"
wrote:



--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Wed, 13 Apr 2011 17:56:16 -0700, Dan Abel wrote:


That's a dessert wine, a category that wasn't being discussed. In
fact, I have a just as good or better late harvest Zin on hand, but I
do NOT drink it with my steak or pasta dinner. I drink it after.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Thu, 14 Apr 2011 00:07:07 -0500, "Storrmmee"
wrote:


What's wrong with you tonight?


--

Today's mighty oak is just yesterday's nut that held its ground.
 
winery tasting is only one venue, there are competition tastings, charity
tasting, industry tastings where wine is paired with food, say pork
producers and xxx wines, cullenary tastings, where the focus is creating
menus with both food and wine in mind, state fairs, here in IL the state
supports tastings both at the state fair and throughout the year to promote
the state wineries,sp and IL farm products... there is also tourist tasting
differing from straight winery tastings where it is included in your weekend
b/b package... then featured tasting at many of the largerchains... so i
took a long time to say no winery tastings are not all i have included in my
experience... and i would say your format is common and maybe often, its not
a rule. Lee
"sf" wrote in message
news:oa6dq65f22a6nuur73tvi0psdogll624gj@4ax.com...
 
why do you say we are so far apaprt in the red wine opinion, what i "think"
i know you said was that red wine to be good is dry and is for grownups then
you said you prefer whites...

i only know that i think all wine is for grown ups, the taste goes from
undrinkable to heavenly, the price goes to pocket change to i guess i won't
ever try that...

red/white/bubbles/sweet or dry, they all have their place and can be
wonderful...

my experience with sweet reds is limited because i used to be hyper
sensitive to it... its only in the last few years that i have even been able
to drink murlo,sp or chianti, thats why when my friend asked me about sweet
wines i posted here because i wanted to cut through some trial and error

Lee
"sf" wrote in message
news:3i6dq616as1gbalso7c0tg2fv87u6oe1n3@4ax.com...
 
if anything i am disapointed in you, most of the time even when we diagree
you don't turn nasty and use words like victim... if its the typing you are
commenting on... the weather is changing and i am having stiffness,
blessedly not much pain.

I don't mean to rant at you but you haven't been yourself in this thread at
all,

Lee
"sf" wrote in message
news:tjadq6dgic6egpfmqnlemr0m08gk3jk995@4ax.com...
 
i have not done the b/b one because its not a value to me, but i had a great
aunt who drug my poor uncle to them... he liked the sitting on the porch and
walking in the gardens but a whiskey was his only adult beverage interest...
the reason i have been to the more industry related things is because of my
work... and i always scope out the ones in stores just to see if there is
something new to try... but my moderate germaphobia always makes me not try
their food parings... i never trust open meat when they have it from x to xx
which is usually four hours...the best non winery ones to me are ones put on
by the groups like pork producers or cattleman's assoc. they are good from
the cooking point of veiw because they will have say a sage/ butter sauted
pork chop dish, and give you three sips of three wines, the one in the
recipe and usually two that go well... sometimes its only two because you
cook with/drink the same wine... the industry menu ones are far more formal
because while there is good information on wine and foodstuffs for a
rest/cafeteria to use the point is often to sell something besides/or along
with the food/wine, like a program for menuing, or a new steam table set up.

Lee

"Ophelia" wrote in message
news:90nvdgFm6dU1@mid.individual.net...
 
On Apr 13, 7:23?pm, Dan Abel wrote:

But the point is to make your red more intensely flavored, by
diverting extra skins to it. White Zin is a by product. It's nice in
the Summer as a spritzer too. Obviously, I'm not a wine person. More
expensive, dry wines for you, and I can have my light, soft girlywine
at astoundingly low prices.

--Bryan
 
On Apr 15, 4:28?pm, Dan Abel wrote:

I love the pic on there of the WZ in plastic cups with ice, lids and
straws. In my old age, I pretty much always prefer a low alcohol to
water ratio, no more than 10% or so.

--Bryan
 
On Tue, 12 Apr 2011 21:29:30 -0400, Cheryl wrote:


"Fool" and "Mush".

I always mistype muchroom, so mush/much seems a logical continuation.
It's getting hard for me to type so go easy on me :-)

-sw
 


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