WmkV7 Wrote:
-------------------------------------------------------
> This is such a FFU threads, off the rails in so
> many ways.
>
> Feel sorry for the OP!


This is what happens when the mentally ill start posting.

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------
> Of course not. It's forever the pesky "Somebody
> Else." Quite the rascal, that one.

Well, it does seem to thoroughly confuse you. Your inability to distinguish between numerous posters is one of your hallmarks.

> Imagine you and "the above poster" each saying the
> same stupid misguided thing. It's uncanny, I tell
> you!

Imagine that, two different people saying what is true and factual while you sit alone on your island of ignorance and despair.

> No, you've never played golf or done anything else
> in Tahoe. For one thing, golfers know what a
> "knife" and a "dogleg" are, where you did not.

Actually, that was yet another one of your errors. Letting your imagination get the better of you is no way to spend your twilight years. Remember, most golfers don't hit a knife in their prime let alone when they are well into their retirement!

> For another, you did not react to the mention of
> Tahoe landmarks. Such absences of appropriate
> responses are one of the things that polygraph
> experts take special note of.

Sure there were reactions and then I threw in a few more that confounded you. You were just too stupid to pick up on them.

> > Never claimed to have done that.
>
> Right.

See, now your getting it!

> Regadless of what the future may hold, you were
> clearly NOT in Florida when you recently claimed
> to be, and you have NOT visited many of the sites
> and venues there that you claim to have visited.

Only in your attempt to recover from your obvious butthurt and envy is that true.

> You are a depraved and scandalous liar who simply
> spews shit in a lame and misguided hope of keeping
> pace and saving face.

Keeping pace? I've lapped you multiple times over.

> Just ordered the next batch on Saturday at the
> bargain price of $33 per pound. I'm a frequent
> customer of course, so I do get a friendly
> discount. Should be arriving sometime this week.
> Free shipping on bulk orders as well.

On a per cup basis, it still costs less than a cup of joe at Starbucks. You also could have paid less at Trader Joe's for some 100% Kona. Remember, that coffee you said didn't exist there?!?



> Just pointing out once again that you live in a
> cramped and decaying shithole where none of the
> finer things are to be found.

And I just pointed out that your bullshit is nothing but lies and misinformation.


> "Pepper sauce" to you means only some
> fiery paste designed to obscure the flavors and
> aromas of food.

Not so much. You fucked up on that one as well. The story of your fail is beginning to hit multiple volumes.

> Unlike you, I live in the nice part of NoVa.

You live in an outside the beltway hovel with a carport and an asphalt driveway. Admit it.

> Well, once you start lying, there's really not
> much point in holding back.

You're living proof of that.

> None of which do their cooking on any two-bit
> grill on any cramped little deck, a place where
> strip steaks would simply not be the best choice.

Heat is heat, dumbass. As for a two-bit grill, the grill is just a single component of an outdoor kitchen. Add in the burners, refrigerator, smoker, sink and pizza oven and your looking at something that puts to shame whatever hibachi your lighting up under your carport.

> It's not nice to fool Mother Nature, and Mother
> Nature definitely did not design strip steaks for
> backyard grilling.

It designed them to be raised to be graded prime then dry aged to the point of perfection to be placed over a hot flame in your backyard or in the finest eateries around the globe.

> In short, that's what I said in the first place.

Wrong, asshole, here is what you said: "Delmonico is merely one of several popular names for a ribeye." While Delmonico can be a popular name for a ribeye, Delmonico can also be a name for any number of cuts including chuck-eye, top sirloin and wait for it....... a strip steak.

> Read my lips, bozo. You didn't walk in looking
> for those particular bottles.

Of course I didn't. I pulled them out of the cellar.

> In your hour of
> desperate need, you were looking for ANY bottles
> of anything at all labelled Margaux that you could
> put your little post-it note on and quickly snap a
> picture of before somebody called security.

At no retailer in the area were both of those bottles available. Not Total Wine and at no other. Your assertion is factually impossible.

> LOL! There are hundreds of thousands of bottles
> of each of those wines produced every year.

No shit, but finding a retailer that has both the 2000 Lascombes and the 2000 Palmer just sitting there ready for anyone to just walk up to and take a quick picture is impossible.

> Neither is any sort of big deal wine.

It is bigger than anything you own. Far bigger!

> Fifteen
> months ago, you could have gotten the Lascombes
> off the internet for cheap, as the screen-shot
> pointed out so clearly.

I didn't need to because I already owned it.

> You could get the Palmer
> off the internet today as well, but it would of
> course not be so cheap as the Lascombes.

Far out of your price range.

> LOL! Like your in-bred cousin in Florida, Total
> Wine itself was just a place-holder.

Ahh, your whole place holder retreat! Fucking pussy.

> The concept
> is apparently something that you -- as a typical
> dumbass -- simply don't understand. Once again,
> the wines in question are not nearly at the level
> of quality that you want to pretend them to be.

I don't pretend them to be any other quality than what they are. As pointed out numerous times, it would be impossible for me to randomly walk into any local wine retailer and just happen across both a 2000 Lascombes and a 2000 Palmer available for sale or simply just to photograph. Your inability to understand that is further proof of your complete lack of knowledge concerning anything to do with wine.

Medication Tyme Wrote:
-------------------------------------------------------
> This is what happens when the mentally ill start posting.

AKA the bitch-slapped silly from Falls Church City.

Claude Moore Wrote:
-------------------------------------------------------
> Medication Tyme Wrote:
> --------------------------------------------------
> -----
> > This is what happens when the mentally ill start
> posting.
>
> AKA the bitch-slapped silly from Falls Church
> City.

just a few has crushed Asshole Spotter and his various Vienna-loving sock puppets.

I don't see the words "Single Estate" or "Estate Grown" or even the Kona Coffee Council Seal of Approval on that can. I wouldn't buy it.

Michael Amouri Wrote:
-------------------------------------------------------
> I don't see the words "Single Estate" or "Estate
> Grown" or even the Kona Coffee Council Seal of
> Approval on that can. I wouldn't buy it.


You would if you looked at the back of the can.

call 911 Wrote:
-------------------------------------------------------
> Claude Moore Wrote:
> --------------------------------------------------
> -----
> > Medication Tyme Wrote:
> >
> --------------------------------------------------
>
> > -----
> > > This is what happens when the mentally ill
> start
> > posting.
> >
> > AKA the bitch-slapped silly from Falls Church
> > City.
>
> just a few has crushed Asshole Spotter and his
> various Vienna-loving sock puppets.

And the homeless guy was wheeling a shopping cart down 123 this morning, as usual.

Trader Joe Wrote:
-------------------------------------------------------
> You would if you looked at the back of the can.

Why is it in a can at all? Actual kona shipped from actual estates and their agents is packed in foil bags with one-way gas valves.

Michael Amouri Wrote:
-------------------------------------------------------
> Trader Joe Wrote:
> --------------------------------------------------
> -----
> > You would if you looked at the back of the can.
>
>
> Why is it in a can at all? Actual kona shipped
> from actual estates and their agents is packed in
> foil bags with one-way gas valves.


100% single-estate Kona coffee comes lots of ways. From K Cups on up. Putting coffee in a can isn't really a novel idea. Nitrogen packed. Not a thing wrong with it. Quit trying.

Here, this one will bug you even more.

Trader Joe Wrote:
-------------------------------------------------------
> Michael Amouri Wrote:
> --------------------------------------------------
> -----
> > Trader Joe Wrote:
> >
> --------------------------------------------------
>
> > -----
> > > You would if you looked at the back of the
> can.
> >
> >
> > Why is it in a can at all? Actual kona shipped
> > from actual estates and their agents is packed
> in
> > foil bags with one-way gas valves.
>
>
> 100% single-estate Kona coffee comes lots of ways.
> From K Cups on up.

Don't forget about 100% Kona freeze dried instant coffee!

Trader Joe Wrote:
-------------------------------------------------------
> 100% single-estate Kona coffee comes lots of ways.

It comes in five different grades as well. Your Trader Joe's can claims to have been "expertly graded", but does not appear from the photos to say what grade it actually earned. Prime? No. 1? I remain leery.

Michael Amouri Wrote:
-------------------------------------------------------
> Why is it in a can at all? Actual kona shipped from actual estates
> and their agents is packed in foil bags with one-way gas valves.

A simple vacuum-sealer is something that the average housewife and the average middle-aged or older mom-and-pop Kona farm proprietor would easily be able to afford and operate. Commercial canning is an industrial process that needs to be carried out on a rather larger scale. Dollars to doughnuts these cans are filled with culls and spills and beans too small or imperfect to have reached the top graded tiers that virtually all those foil-packed coffees have.

just a few. Wrote:
-------------------------------------------------------
> Well, it does seem to thoroughly confuse you.

Hmmm, a poorly split infinitive. But there is no confusion here at all. It's plainer than plain as day that you're a no-guts pussy-woman who routinely tries to hide behind the skirts of hundreds of Fail Army she-bots. Do you think that people are taken in by such rot and rubbish?

> Imagine that, two different people saying what is
> true and factual while you sit alone on your island
> of ignorance and despair.

Dude, you made the same mistakes while pretending to be two different people. Atlantic halibut is a "species of concern" in waters off New England. You didn't recognize the term, and had no idea what it meant. Zero points.

> Only in your attempt to recover from your obvious
> butthurt and envy is that true.

No, fool. You were not by any means in Florida back in March when you claimed to be. I've been in and around Viera and its environs so many times that the flaws in your out-of-focus picture were easy to spot.

> On a per cup basis, it still costs less than a cup
> of joe at Starbucks. You also could have paid
> less at Trader Joe's for some 100% Kona.

Many of the poor are so tainted in their envious deprivation that they cannot fathom the simple fact that the wealthy do not need to pinch pennies. When those who have money know what they want, they simply go out and acquire it. Cost is not much of an obstacle for them. It is quality that drives their decision-making. Don't you wish YOU could afford to live like that?

> Remember, that coffee you said didn't exist there?!?

I certainly remember the need to explain to you that most of what is sold as "Kona" is actually up to 95% South and Central American coffee, while pointing out that aside from price, there is nothing that would prevent Trader Joe's from selling estate-grown Kona. It remains as true now of course as it was then that there is no such thing as a $50 Rolex and no such thing as a $12 pound of estate-grown Kona. As has also been explained to you previously, none of this is of any relevance to me. I have access to top grade Kona at prices that are simply inconsequential in my world. I have neither reason for nor interest in exploration of other arrangements. As for Trader Joe's, I have been in one on two occasions and do not expect that number to climb any higher. Very disappointing as against what I had been told.

> You live in an outside the beltway hovel with a
> carport and an asphalt driveway. Admit it.

Of course we live outside the Beltway. We have money. The decaying shithole slums, we leave to you and other unfortunates who cannot either afford or appreciate anything better. And of course we have a carport. As well as a shed that is very likely insured for more than your car and no doubt provides more floor space than your living room. Garages in this region are of course simply an unnecessary waste of what otherwise could have been useful living space. People like you just fill them up with junk and then park on the street anyway. Meanwhile, there go the sight lines -- not that those actually matter much where you live. As for the rather long and broad driveway here, we who live in the midst of such splendid and inspiring landscapes may have a greater appreciation for permeable surfaces than you concrete jungle blockheads do back there in the land of polluted runoff.

> Heat is heat, dumbass.

Clueless.

> As for a two-bit grill, the grill is just a single component of an
> outdoor kitchen. Add in the burners, refrigerator, smoker, sink and
> pizza oven and your looking at something that puts to shame whatever
> hibachi your lighting up under your carport.

Way too much testosterone, dude, and never light up anything under a carport. We used to have a gas grill in our INDOOR kitchen (plus of course a very manly restaurant-grade exhaust system), but we scrapped it all last time we redid the kitchen. There really wasn't a point to it any longer.

> It designed them to be raised to be graded prime
> then dry aged to the point of perfection to be
> placed over a hot flame in your backyard or in the
> finest eateries around the globe.

Mother Nature is not an "it", and strip steaks are simply not a good choice for a backyard grill. You can google up all the Pasternackian euro-assholes you want, but it won't change a thing. Throwing strip steaks on a two-bit backyard grill is a sign of foodie-failure. All hat, no cattle, as it were.

> Wrong, asshole, here is what you said: "Delmonico
> is merely one of several popular names for a
> ribeye."

Here is what I actually said: "Delmonico is merely one of several popular names for a ribeye. It has no fixed or formal definition of its own, but rather comes from Delmonico's Restaurant in lower Manhattan (another place you have never visited by water taxi) where ribeyes were once famously popular."

> Of course I didn't. I pulled them out of the cellar.

You may have had to retrieve your car keys from the basement, but you did not own any bottles of Margaux and botched the vintages and appellations in any case. It was all just a 2-alarm, 911-job to grab your already outdated phone and hasten off to Total Wine for an impromptu photo-shoot.

> At no retailer in the area were both of those
> bottles available. Not Total Wine and at no
> other. Your assertion is factually impossible.

LOL! You should sometimes read back what you have typed. Have you ever taken a course in probability and statistics by the way? And NOT gotten an F in it? Have you ever considered that while the chance that MY horse will win a given race may be 10%, the chance that SOME horse will win it is 100%?

> No shit, but finding a retailer that has both the
> 2000 Lascombes and the 2000 Palmer just sitting
> there ready for anyone to just walk up to and take
> a quick picture is impossible.

Yet again, you fail and you are not fooling anyone. You had never heard of either Palmer or Lascombes until you went dashing into TW or wherever in desperation. These were simply the first two bottles labeled "Margaux" that you came across. There is nothing more to see here than that. Never was, and never will be.

> It is bigger than anything you own. Far bigger!

LOL! We drank it all! And it was GOOD! But where once we carted caseloads of the best French reds out of the old 9th Street Central Liquors location, the days of Montrose, Gruaud-Larose, La Tour, and Haut-Brion are now more or less numbered. We dine out so often now that there is no purpose to keeping a home stash, and we do very little red these days in any case due to sulfite reactions in an asthmatic spouse. But it sure was fun while it lasted.

> I didn't need to because I already owned it.

No, you didn't. You snapped your photos and ran. But the point today is that you still believe that these wines are somehow prizes. They are not. Particulalry the Lascombes is a pedestrian, mid-range wine just a few steps removed from being vin-de-table.

> Far out of your price range.

Dude, I don't live in Falls Church. Out here in the sweet spot, we have entirely different sorts of financial horizons from those that bog down all you encumbeed and over-burdened scrapers-by.

> Ahh, your whole place holder retreat! Fucking pussy.

Fuckng illiterate. Try downloading one of those Word-of-the-Day apps. Maybe they'll even get to infer and imply, or betray and belie. Possibly even to peel and unpeel. Imagine how wonderful that would be!

Trader Joe Wrote:
-------------------------------------------------------
> You would if you looked at the back of the can.

3:00 AM, huh? Did you take a night-shift job at NAFCO?

dog walker Wrote:
-------------------------------------------------------
> And the homeless guy was wheeling a shopping cart
> down 123 this morning, as usual.

Hope he doesn't take a wrong turn and end up on Electric Avenue.

Trader Joe Wrote:
-------------------------------------------------------
> Here, this one will bug you even more.

Quite possibly. Blue Mountain is the most widely counterfeited coffee in the world.

> Hmmm, a poorly split infinitive.

Ever read Mr. Shakespeare? Actually, have you even heard of him?

> But there is no
> confusion here at all. It's plainer than plain as
> day that you're a no-guts pussy-woman who
> routinely tries to hide behind the skirts of
> hundreds of Fail Army she-bots.

Really? Whatever you say Barbara B. or should I call you Markie's Mom. You're the only spineless, sniveling shit that comes here and props up your own posts with sock puppets. It's obvious to all and mocked by many.

> Do you think that
> people are taken in by such rot and rubbish?

I think everyone here has figured out you're a lying piece of shit.

> Dude, you made the same mistakes while pretending
> to be two different people. Atlantic halibut is a
> "species of concern" in waters off New England.
> You didn't recognize the term, and had no idea
> what it meant. Zero points.

A fact you were totally unaware of when you ordered your 4 day old halibut slathered in pepper sauce.


> No, fool.

Yes, fuck stick.

> You were not by any means in Florida
> back in March when you claimed to be.

Not only did I claim to be, I provided more than a couple of photos to prove it!

> I've been
> in and around Viera and its environs so many times
> that the flaws in your out-of-focus picture were
> easy to spot.

Not a single flaw. You may have googled Viera and the rest of the Space Coast, but beyond that, it is completely foreign to you.


> Many of the poor are so tainted in their envious
> deprivation that they cannot fathom the simple
> fact that the wealthy do not need to pinch
> pennies.

You're not wealthy.

> When those who have money know what they
> want, they simply go out and acquire it.

Tell me about it. I wanted a garage. I got one. I wanted an outdoor kitchen. I got one. I wanted a driveway made of pavers. I got one. I want to be driven around in something much more luxurious than a 5+ year old POS Lincoln. Not a problem for me.

> Cost is
> not much of an obstacle for them.

But it is for you which is why you end up looking like a little shit when you are pretending to be a big shot.

> Of course we live outside the Beltway.

No shit. It's all you can afford!

> Garages in this region are of course
> simply an unnecessary waste of what otherwise
> could have been useful living space.

If you had enough land, you could have both. Clearly you had to sacrifice a garage in order squeeze in a few extra feet in your hovel.

As for the rather long and broad
> driveway here, we who live in the midst of such
> splendid and inspiring landscapes may have a
> greater appreciation for permeable surfaces than
> you concrete jungle blockheads do back there in
> the land of polluted runoff.

LOL. On top of having an asphalt, you're too stupid to seal it! You really might be the dumbest shithead around!


> Way too much testosterone, dude, and never light
> up anything under a carport. We used to have a
> gas grill in our INDOOR kitchen (plus of course a
> very manly restaurant-grade exhaust system), but
> we scrapped it all last time we redid the kitchen.
> There really wasn't a point to it any longer.

Probably not when all you can afford is TV dinners!


> Mother Nature is not an "it",

Nature is an it no matter what kind of dope wants to personify it. Got IT?

> and strip steaks are
> simply not a good choice for a backyard grill.

They're a great choice for any kind of grill which is why they cost more per pound than your precious Kona.


> Here is what I actually said: "Delmonico is
> merely one of several popular names for a ribeye.
> It has no fixed or formal definition of its own,
> but rather comes from Delmonico's Restaurant in
> lower Manhattan (another place you have never
> visited by water taxi) where ribeyes were once
> famously popular."

The original Delmonicomsteak is a mystery and may very well NOT have been a Ribeye.

> You may have had to retrieve your car keys from
> the basement, but you did not own any bottles of
> Margaux and botched the vintages and appellations
> in any case.

> It was all just a 2-alarm, 911-job
> to grab your already outdated phone and hasten off
> to Total Wine for an impromptu photo-shoot.
>
> > At no retailer in the area were both of those
> > bottles available. Not Total Wine and at no
> > other. Your assertion is factually impossible.
>
> LOL! You should sometimes read back what you have
> typed. Have you ever taken a course in
> probability and statistics by the way? And NOT
> gotten an F in it? Have you ever considered that
> while the chance that MY horse will win a given
> race may be 10%, the chance that SOME horse will
> win it is 100%?

Your horse came up lame, couldn't finish the race and had to be put down! The probability of walking into a store and finding both of those wines and the ability to photograph them is exactly ZERO which is what you're batting here.

> Yet again, you fail and you are not fooling
> anyone. You had never heard of either Palmer or
> Lascombes until you went dashing into TW or
> wherever in desperation. These were simply the
> first two bottles labeled "Margaux" that you came
> across. There is nothing more to see here than
> that. Never was, and never will be.

See above. Tell us, do you think anyone buys this implausible bullshit? Do you even find it plausible?


> LOL! We drank it all! And it was GOOD! But
> where once we carted caseloads of the best French
> reds out of the old 9th Street Central Liquors
> location, the days of Montrose, Gruaud-Larose, La
> Tour, and Haut-Brion are now more or less
> numbered.

How convenient for the purposes of this discussion! LOL,

> We dine out so often now that there is
> no purpose to keeping a home stash, and we do very
> little red these days in any case due to sulfite
> reactions in an asthmatic spouse. But it sure was
> fun while it lasted.

So many excuses!

> No, you didn't. You snapped your photos and ran.

Again. Not possible.

> But the point today is that you still believe that
> these wines are somehow prizes.

They're both better than whatever swill you drained out of your box in the fridge.

> They are not.
> Particulalry the Lascombes is a pedestrian,
> mid-range wine just a few steps removed from being
> vin-de-table.

It is pretty much my table wine which tells you just how far out of my league you are.

Pulled this one out of the cellar for tonight....
Attachments:

just a few. Wrote:
-------------------------------------------------------
> Pulled this one out of the cellar for tonight....

http://www.cellartracker.com/wine.asp?iWine=1445

This thread needs to be moved to "Off Topic".

It got ruined by a few assholes.

Fanboi is such a fraud Wrote:
-------------------------------------------------------
> just a few. Wrote:
> --------------------------------------------------
> -----
> > Pulled this one out of the cellar for
> tonight....
>
> http://www.cellartracker.com/wine.asp?iWine=1445


That's about as close as you'll get to it...

That Coveted Kona Coffee you have been talking about. I thought you had a sack of fresh beans you ground.. You mean you get it in a can from Trader Joes?? LOL!!

The Thread Is Good To Go.. because I'm still waiting to here myself about some Good Moderate "American" Or Other Restaurants in NOVA..

I named a couple and Im drawing a blank...Like Benjamins that was down Newington, across from Albin Tire.. I adored their 4.25 "Kilton" Round Steak and Musical Fruit Special with Cole slaw and bread so much.. That every time I make it..I have to put it in a Styrofoam box just like they did.. That's what I call "High Class" and "Eating High On The Hog" on my card table..AND I bought and paid for it myself.. No Welfare Here.

You Pal DAJAX
Attachments:

just a few. Wrote:
-----------------------------------------------------
> Pulled this one out of the cellar for tonight....

And did you ruin a perfectly good piece of meat to go with it? Hahaha! Let's face it, Fraudboi -- you screwed the pooch on the whole "wine person" thing 15 months ago, Stumble, fumble, bumble. There's no way to unspill that mess no matter how many phony photos you post -- whether from your in-bred cousin in Florida or not. The simple facts are that you don't participate in "Wine World", just as you don't participate in any other world where some modicum of resources is a necessary condition for entry. By the way, if you actually wanted to add that 2000 Pauillac to your "collection," it's available on the internet for a whopping $85. LOL! A Club Level ticket for tonight's Cubs game would be worth more.

t is up with all the assholes Wrote:
-------------------------------------------------------
> This thread needs to be moved to "Off Topic". It got ruined by a few assholes.

It's just the one asshole, actually. The battered and bedraggled envious butthurt sore-ass loser form Falls Church. He's had a bad few years here at the hands of much smarter people and is just a little bitter about it.

Old Pal Asshole Spotter Wrote:
-------------------------------------------------------
> That Coveted Kona Coffee you have been talking about. I thought
> you had a sack of fresh beans you ground..

No, only silly people do that. As long as the coffee is being consumed quickly enough, there is no real point to the expense, noise, and mess of grinding at home. Better to order the ground product directly from the farm that grew it.

> You mean you get it in a can from Trader Joes??

Hardly. The local urchins are loco! I have access to the best Kona available at prices that are simply inconsequential to me. No need to change a thing.

Had breakfast at The Virginian yesterday by the way. Ham and two eggs up, their yummy home fries, and an English muffin. It was really good. It's always really good.

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------
> just a few. Wrote:
> --------------------------------------------------
> ---
> > Pulled this one out of the cellar for
> tonight....
>
> And did you ruin a perfectly good piece of meat to
> go with it?

Nah, it went perfectly with the filet au poivre, roasted asparagus and stuffed potatoes.

> Hahaha! Let's face it, Fraudboi --
> you screwed the pooch on the whole "wine person"
> thing 15 months ago,

You mean the time I shamed you with the photos and you made up the lame ass explanation that I took the pictures at Total Wine? An explanation that is exactly zero percent possible!

> There's no way to unspill that mess no matter how
> many phony photos you post -- whether from your
> in-bred cousin in Florida or not.

Phony photo? Do tell us where I acquired this photo? Can't wait to hear this whopper. Lies and whimpering have become your forte. Well, that and running like a little pussy when you can't make up a story to support your implausible bullshit.

> The simple
> facts are that you don't participate in "Wine
> World", just as you don't participate in any other
> world where some modicum of resources is a
> necessary condition for entry.

Ok, Mr. "my asthmatic spouse is even an even weaker piece of shit than I am." Your excuses are running rampant. I participate in a world you only dream about and lie about on here. Photos don't lie, asshole.

> By the way, if you
> actually wanted to add that 2000 Pauillac to your
> "collection," it's available on the internet for a
> whopping $85.

OK, Mr. "I'm going to brag about dropping a measly $175 on a dinner for two." LOL! Thanks for the price update, I hadn't looked in a while. Of course, that is considerably more than I paid for it.

Oh, and as far as being available for $85, you simply googled the wine (because you had to not knowing a damn thing about wine) and found wine-searcher. That $85 dollar price is simply a STARTING bid price on Winebid. Even if you were able to get it at the minimum price, you'd have to add a 17% buyers premium. Can you do that math?

Now, if you want to just go out and get it locally, you can go to MacArthur and pay north of $120. Again, considerably more than what I paid for it many years ago at the same retailer.

> LOL! A Club Level ticket for
> tonight's Cubs game would be worth more.

Poor fellow, see it's statements like this that show us you are a little shit pretending to be a big shot. I'd never have to make that choice as both are readily available to me anytime I want.

See you at the rubber game this afternoon?

Michael Amouri Wrote:
-------------------------------------------------------
> Trader Joe Wrote:
> --------------------------------------------------
> -----
> > 100% single-estate Kona coffee comes lots of
> ways.
>
> It comes in five different grades as well. Your
> Trader Joe's can claims to have been "expertly
> graded", but does not appear from the photos to
> say what grade it actually earned. Prime? No. 1?
> I remain leery.

So does yours. You know no more nor do you have any realistic assurance of any grading. Which is subjective to begin with.

Larger buyers also are able to better drive price, consistency, and quality. Who do you think gets priority, TJ or your piddly ass little order?

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------
> t is up with all the assholes Wrote:
> --------------------------------------------------
> -----
> > This thread needs to be moved to "Off Topic".
> It got ruined by a few assholes.
>
> It's just the one asshole, actually. The battered
> and bedraggled envious butthurt sore-ass loser
> form Falls Church. He's had a bad few years here
> at the hands of much smarter people and is just a
> little bitter about it.

Yes, you.

Your sock puppet 'friends' don't count.

Fanboi is such a fraud Wrote:
-------------------------------------------------------
> Trader Joe Wrote:
> --------------------------------------------------
> -----
> > Here, this one will bug you even more.
>
> Quite possibly. Blue Mountain is the most widely
> counterfeited coffee in the world.


Right... Trader Joes, Whole Foods, Costco, and other reputable sellers with established reputations, who employ buyers, work with certifying groups, and have direct contacts all over are getting ripped off.

To get the real stuff you have to go to a nobody in Vienna.

lmao

just a few. Wrote:
-------------------------------------------------------
> Nah, it went perfectly with the filet au poivre, roasted asparagus
> and stuffed potatoes.

Pepper, huh. What a perfectly stupid douche!

> You mean the time I shamed you with the photos and you made up
> the lame ass explanation that I took the pictures at Total Wine?
> An explanation that is exactly zero percent possible!

LOL! As has been pointed out more than several times before, all you had to do was drive over there with your little post-it note and already outdated cell phone. And that buttrageous burning sensation at the time was easily enough to drive you to do exactly that. And once again: The wines you ended up photographing were nothing special at all. They were simply the first two bottles labeled "Margaux" that you came across.

> Ok, Mr. "my asthmatic spouse is even an even weaker piece of shit
> than I am."

Simple history, dick-brain. Is this yet another situation where you are completely unaware of the facts of the matter? Quite the extensive catalog of exactly such things has already been built up here, after all.

> I participate in a world you only dream about and lie about on here.

Even imaginations of your world would be a terrifying nightmare to me. Reminder: You live in a decaying shithole. You cannot afford to live where I live, eat where I eat, or do what I do. Embrace the inferiority, douchebag. It's what defines you.

> Photos don't lie, asshole.

Reminder: I was not at the time in any of New York, Tampa, Arizona, San Francisco, or Seattle. If you didn't live in Falls Church, it would be a real puzzle as to how anyone could be so dumb.

> OK, Mr. "I'm going to brag about dropping a measly $175 on a
> dinner for two."

Once again, just an ordinary recitation of the events of a given day. If there was pain over it on your end, that would have been the inferiority talking to you again. To double-check, I'll note that I just dropped virtually that same amount on lunch over at Sea Pearl. Wanted one last shot at their soft-shell crabs. Really good! This latest warm spell though has seen shells starting to harden up fast. You may well have missed the boat on this year, little boy. Just as you have on so very many other things and occasions. So did the envy-and-butthurt readings go shooting off the charts for that one as well?

> Thanks for the price update, I hadn't looked in a while.
> Of course, that is considerably more than I paid for it.

99 cents would have been considerably more than you paid for it. Or for the Queen Mary. You never bought that either.

> That $85 dollar price is simply a STARTING bid price on Winebid.
> Even if you were able to get it at the minimum price, you'd have to
> add a 17% buyers premium. Can you do that math?

You are certainly not one to talk about math skills, but I see you now agree that this Pauillac you thought to be such a fancy-shmancy selection is today just another pedestrian, mid-grade internet offering.

> Poor fellow, see it's statements like this that show us you are
> a little shit pretending to be a big shot. I'd never have to make
> that choice as both are readily available to me anytime I want.

You are an impoverished liar and laughable baseball zero. Meanwhile, seats offered for sale in even the outer-most reaches of the Club were at $85 and up for games in the Cubs series.

> See you at the rubber game this afternoon?

Day game after a night game, dude, and I'd worked three days out of four. Dusty gave me the game off. Still might have bumped into you during it had I for some reason wandered into Honey Pig and asked some derelict peering at an outdated cell phone how the game was going. That of course did not happen. Nor will it ever.

^^^

WTF?

Keep trying Wrote:
-------------------------------------------------------
> Right... Trader Joes, Whole Foods, Costco, and other reputable
> sellers with established reputations, who employ buyers, work
> with certifying groups, and have direct contacts all over are
> getting ripped off.

Their customers are the ones being ripped off if they believe they are getting real-deal world-class coffees at supermarket prices. Once again, there is no such thing as a $50 Rolex.

> To get the real stuff you have to go to a nobody in Vienna.

You can go or not go, but the "nobody" in Vienna, gets his high-end coffees from the tippy-top tiers of the global supply chain. It's the real stuff alright, but since he has to pay dearly for it, so do you. Panama Geisha/Kotowa Duncan for example has recently been available, but only at a price of $53.25 for 12 ounces. Some are willing and able to pay that. Some are not.

^^^^

WTF?

HINT: The many Fanbois are trying to relive some of their plethora of past god-awful failures here, ever hoping that things might turn out differently this time around. They won't of course.

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------
> Keep trying Wrote:
> --------------------------------------------------
> -----
> > Right... Trader Joes, Whole Foods, Costco, and
> other reputable
> > sellers with established reputations, who employ
> buyers, work
> > with certifying groups, and have direct contacts
> all over are
> > getting ripped off.
>
> Their customers are the ones being ripped off if
> they believe they are getting real-deal
> world-class coffees at supermarket prices. Once
> again, there is no such thing as a $50 Rolex.
>
> > To get the real stuff you have to go to a nobody
> in Vienna.
>
> You can go or not go, but the "nobody" in Vienna,
> gets his high-end coffees from the tippy-top tiers
> of the global supply chain. It's the real stuff
> alright, but since he has to pay dearly for it, so
> do you. Panama Geisha/Kotowa Duncan for example
> has recently been available, but only at a price
> of $53.25 for 12 ounces. Some are willing and
> able to pay that. Some are not.


The funny part is that you actually believe your own bullshit. He gets his from the same places that everyone else who wants to buy it gets theirs. He's not special and neither are you.

You're a typical "aspirational" chump who falls for any pretentious crap that you pay more for.

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------
> HINT: The many Fanbois are trying to relive some
> of their plethora of past god-awful failures here,
> ever hoping that things might turn out differently
> this time around. They won't of course.


WTF?

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------
> Pepper, huh. What a perfectly stupid douche!

Someone doesn't know the difference between fish and beef! Hardly a surprise given the long list of your disastrous culinary missteps!

> LOL! As has been pointed out more than several
> times before, all you had to do was drive over
> there with your little

And has been pointed more than several times before, your assertion is factually impossible. Finding a place with both of those 2000 wines available to photograph is impossible. Sure, I probably could have found a couple of 2010s, but those weren't what was pictured though. This little inconvenient part of the story is one you've thus far been able to overcome!

> Even imaginations of your world would be a
> terrifying nightmare to me. Reminder: You live
> in a decaying shithole.

Where prices keep going up, up and up with multiple new homes all selling for $1M+. Might need to look up the word "decaying."

> You cannot afford to live
> where I live, eat where I eat, or do what I do.

I can afford to not live in some outside the beltway hovel with a carport and asphalt driveway. I couldn't even imagine that level of misery.

> Once again, just an ordinary recitation of the
> events of a given day.

As was the picture of the Paullic (which you had to go hastily Google).

> If there was pain over it
> on your end, that would have been the inferiority
> talking to you again.

Pain on a meal for two for $175 when as you concede I'm drinking a table wine for $85 for a normal Sunday evening meal? LOL! No pain whatsoever!

> To double-check, I'll note
> that I just dropped virtually that same amount on
> lunch over at Sea Pearl. Wanted one last shot at
> their soft-shell crabs.

Try Oceanaire. Did you enjoy the $1 oysters at Sea Pearl? LOL!

> Really good! This latest
> warm spell though has seen shells starting to
> harden up fast.

Still not all that warm with below average temperatures predicted through the weekend. You'll still be able to find them in September.

> You may well have missed the boat
> on this year, little boy.

Nope. See above.

> 99 cents would have been considerably more than
> you paid for it.

Well, it was considerably more than 99 cents. It's just another item in a long list of items of things that I regularly enjoy that are so far out of your reach.

> You are certainly not one to talk about math
> skills, but I see you now agree that this Pauillac
> you thought to be such a fancy-shmancy selection
> is today just another pedestrian, mid-grade
> internet offering.

It is what it is. A highly rated accompaniment to a nice Sunday dinner prepared in the outdoor kitchen. Two things you'll never experience.

> You are an impoverished liar and laughable
> baseball zero. Meanwhile, seats offered for sale
> in even the outer-most reaches of the Club were at
> $85 and up for games in the Cubs series.

And not an obstacle to entry for people like me.

> Day game after a night game, dude, and I'd worked
> three days out of four. Dusty gave me the game
> off.

The excuses keep rolling in!

just a few. Wrote:
-------------------------------------------------------
> ALL the fanbois are such frauds Wrote:
> --------------------------------------------------

> > You are certainly not one to talk about math
> > skills, but I see you now agree that this
> Pauillac
> > you thought to be such a fancy-shmancy
> selection
> > is today just another pedestrian, mid-grade
> > internet offering.
>
> It is what it is. A highly rated accompaniment to
> a nice Sunday dinner prepared in the outdoor
> kitchen. Two things you'll never experience.
>

I should have taken out a bigger HELOC. :(

Chump... Wrote:
-------------------------------------------------------
> The funny part is that you actually believe your own bullshit.

The funnier part is that it's all quite true, while you are simply too assfuck stupid to realize it. By the way, prices for Atlantic halibut actually declined through the mid-Spring short-supply season this year.

> He gets his from the same places that everyone else who wants
> to buy it gets theirs.

LOL! Small-batch for specialty markets versus mega-batch for mass markets. It's all too much for you to grasp. It just sails right over your puny little head!

> He's not special...

Actually, he's a small-batch coffee roaster in Vienna. You can sit there yourself and watch him do the roasting for the day. By Falls Church standards, that would be quite special indeed.

> ...and neither are you. You're a typical "aspirational" chump
> who falls for any pretentious crap that you pay more for.

While it's quite true that I can afford pretty much anything that I aspire to these days (including of course rides in a Lincoln Town Car as well as giving back to the community that helped make my success possible to begin with), all that came about simply through doing really, really well what I had always loved doing anyway. People began lining up to pay me more and more for it, but I never aspired to any of that. I was just having a good time with my work every day, and it just sort of happened over time. Now I get to enjoy the rather many benefits of all that. You don't and never will. For what would appear to be good and sufficient reason, you are but a left-out also-ran in the game of life, one who cannot afford to live where I live, eat where I eat, or do what I do. And the envy and butthurt are just killing you.

^^^^^^

WTF?

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------
> While it's quite true that I can afford pretty
> much anything that I aspire to these days
> (including of course rides in a Lincoln Town Car
> as well as giving back to the community that
> helped make my success possible to begin with),
> all that came about simply through doing really,
> really well what I had always loved doing anyway.

Giving blow jobs?

just a few. Wrote:
-------------------------------------------------------
> Someone doesn't know the difference between fish
> and beef! Hardly a surprise given the long list
> of your disastrous culinary missteps!

LOL! The problem here lies with the clueless douche who doesn't understand the range of what "pepper sauce" might mean. Not much of a surprise there of course, given the general levels of difficulty you have with even the most ordinary aspects of the English language.

> And has been pointed more than several times
> before, your assertion is factually impossible.

Your claim here is that it is "factually impossible" for wine purveyors to offer for sale wines that appear on some mystery list that you maintain somewhere. Yet all of these wines can be purchased for peanuts to this very day off the internet. You lose, sucker! The plain and simple facts here were and are that your photos were the result of driving over to Total Wine and snapping images of whatever bottles labeled "Margaux" you happened to come across first.

> Where prices keep going up, up and up with
> multiple new homes all selling for $1M+. Might
> need to look up the word "decaying."

No need. The word "decaying" fits the shithole perfectly. It may become a more relevant place should paying more for less ever come into general fashion, but until then, the Little City will continue to be nothing more than drive-through territory -- a sorry place you see out the window as you go from one nicer place to a different nicer place.

> I can afford to not live in some outside the
> beltway hovel with a carport and asphalt driveway.
> I couldn't even imagine that level of misery.

Same old sorry-ass song. All the misery here results from the envy and butthurt of knowing that you will NEVER be able to live in the Sweet Spot. Why, the horses alone would be too scary for you.

> As was the picture of the Paullic (which you had
> to go hastily Google).

Like the others, it's a pedestrian, mid-grade vintage, asshole. That you think so highly of it only underscores the extreme narrowness of your horizons and understandings.

> Pain on a meal for two for $175 when as you
> concede I'm drinking a table wine for $85 for a
> normal Sunday evening meal? LOL! No pain
> whatsoever!

LOL! Your posts make it clear that you suffer 24/7, you sorry-ass dumbfuck. Who do you think you are fooling?

> Try Oceanaire.

Why? It's just a link in a 500-store chain based in Houston. They run Rainforest Cafe and Bubba Gump Shrimp Company as well. Is that what top-drawer means to you?

> Did you enjoy the $1 oysters at Sea Pearl? LOL!

No, the soft-shell crab, as I already explained. Sea Pearl of course does quite a nice job of keeping a varied and interesting menu on the table. I was sorry they swapped out Eggenberger draft for Hofbrau, but the latter is still a nice brew. As for oysters, the variety at Sea Pearl are all typically fine at whatever price, but if I were targeting oysters, I would likely head down the street to Brine, mostly because their mignonette is terrific.

> Still not all that warm with below average
> temperatures predicted through the weekend.
> You'll still be able to find them in September.

Hahaha! Air temperatures versus water temperatures. Like "species of concern," we have here one more thing you know less than nothing about. Not like it was a short list of things to begin with of course.

> Well, it was considerably more than 99 cents.

No doubt. But like the millions it would have taken to purchase the Queen Mary, you didn't spend any of it. You just took pictures. With your outdated cell phone.

> It is what it is. A highly rated accompaniment to a
> nice Sunday dinner prepared in the outdoor kitchen.
> Two things you'll never experience.

True, as I have a great many better dining options than that! None of them in Falls Church City, of course.

> And not an obstacle to entry for people like me.

Well, even though there are multiple large signs that identify it, I had to explain to you where the Club Level is at Nationals Park. If it was not price, you've certainly found some other "obstacle" to keep you from having ever attended a game there.

> The excuses keep rolling in!

Moron. 45 games a year means that there are some games you attend and some you don't. Saturday, Sunday, and Tuesday alone were three more games than what you have been to so far this year. You won't be there for any of these either, but I'll be back in the Club on June 27, 28, and 30, then July 2, 4, 5, and 6. And then we'll kick off the second half of the season with a family and friends open-bar bash in the Jefferson suites. It's nice to be wealthy. As you wouldn't and won't ever know.

^^^^^^^^^

WTF?

WTF? Wrote:
-------------------------------------------------------
> ^^^^^^^^^
>
> WTF?

There is nothing to understand. Asshole Spotter is a cum-guzzling blowhard who posts under multiple names on both sides.

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------
> LOL! The problem here lies with the clueless
> douche who doesn't understand the range of what
> "pepper sauce" might mean.

There is no confusion and there never has been. Well, I suppose only a confused dope would order a halibut on the Monday of a holiday weekend and somehow think it was fresh! All peppers (sweet, hot, peppercorn, etc.) impart some sort of flavor. All can be used to mask the taste and smell of 4+ day old fish.

> Not much of a surprise
> there of course, given the general levels of
> difficulty you have with even the most ordinary
> aspects of the English language.

You reap what you sew, man!

> Your claim here is that it is "factually
> impossible" for wine purveyors to offer for sale
> wines that appear on some mystery list that you
> maintain somewhere.

It's not a mystery list. It's called reality. Finding to 16 year old vintages just sitting on a shelf of your local wine store is impossible. The fact that you think that is even possible shows the rest of the world just how very little you know about wine and where how to buy it. For fuck's sake, you thought you could just pony up $85 today and buy a bottle on an auction that closes Sunday. You're as clueless about this as every other topic you've had your ass handed to you on.

> Yet all of these wines can be
> purchased for peanuts to this very day off the
> internet.

You don't now, you never have, and you never will simply sit down with a $50+ bottle of wine at a restaurant let alone own one in your own home for consumption with a home cooked meal. It is beyond your means and quite honestly a waste on your lack of experience with fine wines.

> You lose, sucker! The plain and simple
> facts here were and are that your photos were the
> result of driving over to Total Wine and snapping
> images of whatever bottles labeled "Margaux" you
> happened to come across first.

They were the first two bottles of Margaux that I pulled out of the cellar. Both of those actually were purchased as futures from the same retailer and have aged magnificently.

> Same old sorry-ass song.

I don't think a lying shithead like you should be talking about anything as "same old." You simply regurgitate your same old slop day after day month after month. Your obsession with me and all things about me has driven your existence for quite some time now.

> Like the others, it's a pedestrian, mid-grade
> vintage.

It is a perfectly suitable wine for a Sunday dinner. Spectator scores it a 92. It is certainly finer than anything that has crossed your tongue.

> That you think so highly of it
> only underscores the extreme narrowness of your
> horizons and understandings.

That you can't afford it and had to run to Google it just to find out that an auction bid starts at $85 underscores just how unattainable that bottle is for you and your complete shallow understanding of wine in general. For me, it is just a single bottle consumed on an average Sunday night. One of many that reside in my cellar.

> Who do you think
> you are fooling?

Dope, there is no need to fool anyone. The truth is evident to all but a no class asshole pinhead who lives in a hovel with a carport outside the beltway. You've been shamed and mocked over and over again.

> Why?

Because they will have them for some time.

> It's just a link in a 500-store chain based
> in Houston.

And?

> They run Rainforest Cafe and Bubba
> Gump Shrimp Company as well. Is that what
> top-drawer means to you?

Nope. Does Sea Pearl scream top drawer to you? LOL! You're certainly coming off like it does!

> Hahaha! Air temperatures versus water
> temperatures. Like "species of concern," we have
> here one more thing you know less than nothing
> about. Not like it was a short list of things to
> begin with of course.

Do you even know how soft shells are harvested? I'm beginning to think this is another area in which you are completely clueless.

> No doubt. But like the millions it would have
> taken to purchase the Queen Mary, you didn't spend
> any of it. You just took pictures.

Yeah? Where'd I take them this time?

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------
> Chump... Wrote:
> --------------------------------------------------
> -----
> > The funny part is that you actually believe your
> own bullshit.
>
> The funnier part is that it's all quite true,
> while you are simply too assfuck stupid to realize
> it. By the way, prices for Atlantic halibut
> actually declined through the mid-Spring
> short-supply season this year.

Nobody is running a boat to "work one line at a time" to catch one fish to rush back to the dock to drive it to an airport to private jet it to you overnight for $6/lb. Sorry douche bag. lol

>
> > He gets his from the same places that everyone
> else who wants
> > to buy it gets theirs.
>
> LOL! Small-batch for specialty markets versus
> mega-batch for mass markets. It's all too much
> for you to grasp. It just sails right over your
> puny little head!

Which all comes from the same people and places. Nobody grows coffee in "small batches."

>
> > He's not special...
>
> Actually, he's a small-batch coffee roaster in
> Vienna. You can sit there yourself and watch him
> do the roasting for the day. By Falls Church
> standards, that would be quite special indeed.
>

Yeah, special just like everyone else. I don't have to watch him roast, I've done it many times myself. He has no special access to the "tippy-top tiers of the global supply chain." (lol!) Nor does he need any. Any green beans that he gets you can buy yourself. The only difference being that your cost may be higher since he's buying in bulk. Some exclusive access to the "tippy-top tiers of the global supply chain" isn't even really what you're paying for when you go there. But being the typical label-focused aspirational douche bag that you are and not knowing any better, of course that's the direction that you'd go with it.

> > ...and neither are you. You're a typical
> "aspirational" chump
> > who falls for any pretentious crap that you pay
> more for.
>
> While it's quite true that I can afford pretty
> much anything that I aspire to these days
> (including of course rides in a Lincoln Town Car
> as well as giving back to the community that
> helped make my success possible to begin with),
> all that came about simply through doing really,
> really well what I had always loved doing anyway.
> People began lining up to pay me more and more for
> it, but I never aspired to any of that. I was
> just having a good time with my work every day,
> and it just sort of happened over time. Now I get
> to enjoy the rather many benefits of all that.
> You don't and never will. For what would appear
> to be good and sufficient reason, you are but a
> left-out also-ran in the game of life, one who
> cannot afford to live where I live, eat where I
> eat, or do what I do. And the envy and butthurt
> are just killing you.


You're a pretentious douche bag who falls for J. Peterman-esque marketing tales in menus who impresses nobody.

BTW, if you're going to try to pretend to be some sort of coffee connoisseur at least buy a half decent burr grinder and do it yourself just before cooking it up in your Mr. Coffee.

Just a few. Wrote:
-------------------------------------------------------
> There is no confusion and there never has been.

Except for the glaringly obvious state of utter disarray in the feeble mind of a certain Falls Church fucktard who was completely bamboozled over what a "pepper sauce" might be. Stupid fuck won't be living that cock-up down anytime soon.

> Well, I suppose only a confused dope would order a
> halibut on the Monday of a holiday weekend and
> somehow think it was fresh!

You are years and years behind the curve, dumbo. Call your rep. Tell him what you want and when you want it. This is how the world works today. This is why Andrew Bourdain had to hang a notorious u-turn on his old time no-fish-on-Monday rule. I guess that's just another boat that you completely missed. The decades-old downscale slow-moving buy-in-bulk Sam's Club model may be all a lowly and out-of-date dumbshit can comprehend, but it is certainly not the only one in operation.

> You reap what you sew, man!

Do you have any idea how many of "you're" ignorant typos I've let slide in this thread? But in the spirit of the completely stupid, do you want to tell us one more time how many keys it is from the "E" over to the "O"? HINT: The answer is not five.

> It's not a mystery list. It's called reality.
> Finding to 16 year old vintages just sitting on ay
> shelf of your local wine store is impossible.

LOL! For the chump-change price of $129 (plus applicable taxes, of course) your friends at MacArthur Beverages would be happy to provide you with a lovely bottle of 2000 Chateau Grand Puy Lacoste Pauillac on this very day. They're open between 10:00 and 8:30. Stop in any time. Snap all the pictures you want. Tell them Francois-Xavier sent you.

> The fact that you think that is even possible shows
> the rest of the world just how very little you know
> about wine and where how to buy it.

Dude, hundreds of thousands of bottles of these wines were produced. They support both a broad primary market and a brisk and durable secondary market. You seem oblivious.

> For fuck's sake, you thought you could just pony up $85 today
> and buy a bottle on an auction that closes Sunday.

No need to bid at all. You could have bought it there outright for $91. Might have been some shipping and handling charges involved though.

> You don't now, you never have, and you never will
> simply sit down with a $50+ bottle of wine at a
> restaurant let alone own one in your own home for
> consumption with a home cooked meal. It is beyond
> your means and quite honestly a waste on your lack
> of experience with fine wines.

Please, douche. I was indulging in premium wines before you knew what Mott's and Juicy Juice were all about.

> They were the first two bottles of Margaux that I
> pulled out of the cellar. Both of those actually
> were purchased as futures from the same retailer
> and have aged magnificently.

Gee, another rehash of the same old made-up bullshit. You bobbled the vintages and the appellations 15 months ago and had to dash off wirh your cellphone in hopes of saving some sort of face. It didn't work. It never will. That the butthurt may somehow have worn off since is about the only explanation for why you would want to be beaten silly all over again over that embarrassing bit of crudely spilt milk.

> It is a perfectly suitable wine for a Sunday dinner.

Drink whatever you like, dorko, but Pagan Pink Ripple was once a perfectly suitable wine for a Sunday dinner in the minds of some. That was not a great wine either.

> Spectator scores it a 92. It is certainly finer than
> anything that has crossed your tongue.

Tongue? Did you mean "palate" by any chance, dumbass?

> That you can't afford it...

Dude, I positively DWARF you in financial terms. Among a great many others.

> Dope, there is no need to fool anyone.

Well, there IS your sorry ass self. AKA, the only one who falls for any of your pointless loopy-slop.

> Because they will have them for some time.

Out of the freezer.

> And?

And you google-fucked yourself once again, dumbass. Oceanaire is NOT some spiffy high-end seafood spot.

> Does Sea Pearl scream top drawer to you?

It would be quite a bit closer to it than Oceanaire.

> Do you even know how soft shells are harvested?

In more than a dozen different ways. Would you like me to explain each of them to you?

PS. Good job on slinking away in shame from all those Club Level and other baseball-related matters. You've suffered an awful lot of god-awful humiliation on those fronts already. Time to put an end to all that pain and suffering. Your knowledge of baseball effectivley begins and ends with having heard of the game. Although I did hear that you once attended a game in Cleveland back in the 1990s. Impressive, green one! LOL!

Asshole...'s Urban Sombrero Wrote:
-------------------------------------------------------
> Nobody is running a boat to "work one line at a
> time" to catch one fish to rush back to the dock
> to drive it to an airport to private jet it to you
> overnight for $6/lb. Sorry douche bag. lol

My goodness, but the butthurt had its fangs and talons into you yesterday, did it not? Meanwhile, the correct recent price on that halibut would have been $16 per pound, but otherwise you have described very much what happens. Keep in mind that halibut are sumo-wrestler-sized fish. A typical specimen would weigh in at 400 pounds or so. More with any luck. So even one fish per boat per day in the waters off New England isn't quite the limit that it might seem to be to some ridiculous unknowing douchebag novice. And day-boaters may expect to haul in other commercially viable catch aliong with halibut, at the same time performing the ecologically valuable function of liberating such examples of non-commercial by-catch as are deemed capable of survival.

> Which all comes from the same people and places.
> Nobody grows coffee in "small batches."

Your ignorance is unsurpassed. To begin with, there are more than 600 farms in the two Kona districts. Nearly all of the estates (and especially the prime properties) are 3-5 acre, mom-and-pop operations. As in Mom and Pop do the growing and the tending. They do the picking, sorting, and drying as well. Then they do the roasting and grinding (if you asked for that), the bagging (not canning), and the shipping, all right there on that one self-contained little farm. It's all on nearly the same sort of cottage-industry, small-batch scale as the backyard growing by your co-workers that will soon enough be putting plates of free tomatoes out onto the counters of your local workplace galley.

Then there are as well the small-batch roasters such as Michael Amouri. He buys small quantities of the best beans available from high-end sources all around the world. Those small-scale buys end up in his roaster off in one corner of his immensely popular coffee shop in Vienna. He thus becomes a conduit to some of the finest coffees available anywhere for those who can afford it. His high-end beans are quite expensive though -- likely more than pathetic trolls could be expected to manage on any sort of regular basis.

> I don't have to watch him roast, I've done it many times myself.

LOL! Such a man for all seasons! But why then have you not followed in Michael Amouri's footsteps? We all know that the troubled townspeople of sorry-ass Falls Church City currently have to rely on Vienna (and Hyattsville) for their "locally" roasted coffee. Why are you not out there offering your roasting skills to the poor suffering souls of the Moon Bounce community? Too busy getting the living shit kicked out of you here all the live-long day to be able to find the time for that? What a simply pathetic little twerp!

> You're a pretentious douche bag who falls for J. Peterman-esque
> marketing tales in menus who impresses nobody.

Hahaha! In reality, I'm a highly successful professional who retired several years ago to enjoy a life of his own making out in the bosom of the Sweet Spot. It is a life of stunning beauty, gracious ease, and luxurious comfort involving all the finer things in life that dismal failures of the decaying inner suburbs can only read about on the internet. By the way, shelled out another $125 for dinner for two at Pazzo Pomodoro last night. It's always wonderful there, and the Baci di Sophia Loren are always a treat for desert.

> BTW, if you're going to try to pretend to be some
> sort of coffee connoisseur at least buy a half
> decent burr grinder and do it yourself just before
> cooking it up in your Mr. Coffee.

Another old wives' tale that you've childishly not outgrown. Move away from the hocus-pocus of myth and superstition, little boy. Untie those old and outdated apron strings to realize the simple fact that properly packed and stored, ground coffee will remain at its peak for weeks. The two chief products of your cultish burr-grinder mechanism will meanwhile be endless noise and dust. Certainly in keeping with the essential character of Falls Church City, but not at all desirable things in their own right.

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------
> Asshole...'s Urban Sombrero Wrote:
> --------------------------------------------------
> -----
> > Nobody is running a boat to "work one line at a
> > time" to catch one fish to rush back to the
> dock
> > to drive it to an airport to private jet it to
> you
> > overnight for $6/lb. Sorry douche bag. lol
>
> My goodness, but the butthurt had its fangs and
> talons into you yesterday, did it not? Meanwhile,
> the correct recent price on that halibut would
> have been $16 per pound, but otherwise you have
> described very much what happens. Keep in mind
> that halibut are sumo-wrestler-sized fish. A
> typical specimen would weigh in at 400 pounds or
> so. More with any luck. So even one fish per
> boat per day in the waters off New England isn't
> quite the limit that it might seem to be to some
> ridiculous unknowing douchebag novice. And
> day-boaters may expect to haul in other
> commercially viable catch aliong with halibut, at
> the same time performing the ecologically valuable
> function of liberating such examples of
> non-commercial by-catch as are deemed capable of
> survival.


Wrong. As always.

That's a distributor-to-restaurant price, not what the people catching them get.

Catch weight and prices for May from one of the largest fish exchanges in New England:

Item Weight Prices
Consigned Sold Low Average High
Halibut, Atlantic | 50-85 53 53 $8.31 $8.31 $8.31
Halibut, Atlantic | 10-50 153 39 $0.00 $6.25 $6.25
206 92

The standard size categories used are 10-50, 50-85, 85-125, and 125+ lbs. None reported for the latter two. The vast majority caught being in the 10-50 lb range.

400 lbs is nowhere near "typical." The IFGA all-tackle world record for Atlantic Halibut is 419 lbs (+500 lb fish was caught in Norway last fall but not yet certified). The US record on hook and line is 250 lbs. The largest reported US commercial catch was 617 lbs. The largest known specimen ever documented is 720 lbs. These all are very rare, exceptional fish. By NOAA's data most caught are 5-10 year old fish in the 40-80 lb range (as also reflected in the exchange data above).


>
> > Which all comes from the same people and places.
>
> > Nobody grows coffee in "small batches."
>
> Your ignorance is unsurpassed. To begin with,
> there are more than 600 farms in the two Kona
> districts. Nearly all of the estates (and
> especially the prime properties) are 3-5 acre,
> mom-and-pop operations. As in Mom and Pop do the
> growing and the tending. They do the picking,
> sorting, and drying as well. Then they do the
> roasting and grinding (if you asked for that), the
> bagging (not canning), and the shipping, all right
> there on that one self-contained little farm.
> It's all on nearly the same sort of
> cottage-industry, small-batch scale as the
> backyard growing by your co-workers that will soon
> enough be putting plates of free tomatoes out onto
> the counters of your local workplace galley.
>
> Then there are as well the small-batch roasters
> such as Michael Amouri. He buys small quantities
> of the best beans available from high-end sources
> all around the world. Those small-scale buys end
> up in his roaster off in one corner of his
> immensely popular coffee shop in Vienna. He thus
> becomes a conduit to some of the finest coffees
> available anywhere for those who can afford it.
> His high-end beans are quite expensive though --
> likely more than pathetic trolls could be expected
> to manage on any sort of regular basis.

Save your Google, you're not fooling anybody. The vast majority of them don't do anything other than pick. They then sell to larger distributors/processors/roasters who sell to buyers from there. Some smaller number do sell direct. And you can call them up or go to their web sites or their storefront on Amazon, etc., and they'll happily sell green to you just like they do Michael. Once again, you're too ignorant to understand that you're not really paying him for some exclusive access to the "elite global supply chain." lol

>

>
> > I don't have to watch him roast, I've done it
> many times myself.
>
> LOL! Such a man for all seasons! But why then
> have you not followed in Michael Amouri's
> footsteps? We all know that the troubled
> townspeople of sorry-ass Falls Church City
> currently have to rely on Vienna (and Hyattsville)
> for their "locally" roasted coffee. Why are you
> not out there offering your roasting skills to the
> poor suffering souls of the Moon Bounce community?
> Too busy getting the living shit kicked out of
> you here all the live-long day to be able to find
> the time for that? What a simply pathetic little
> twerp!

You take yet another opportunity to demonstrate your own ignorance. Lots of people have and do roast their own coffee. I started long ago and don't much these days but there now are entire web sites, forums, etc., dedicated to just that. Although you wouldn't know what to do with it, you can go on Amazon now and buy a nice drum roaster and everything else that you need to do it right. Beyond that, there are thousands of Michaels all over the country, not to mention the rest of the world. He runs a nice little local shop but he's nobody and has no special access to the "elite global supply chain." That's fucking ridiculous.

And once again you can't tell posters apart so your make yourself look like the fool that you are with your idiotic Falls Church bullshit. lol

>
> > You're a pretentious douche bag who falls for J.
> Peterman-esque
> > marketing tales in menus who impresses nobody.
>
> Hahaha! In reality, I'm a highly successful
> professional who retired several years ago to
> enjoy a life of his own making out in the bosom of
> the Sweet Spot. It is a life of stunning beauty,
> gracious ease, and luxurious comfort involving all
> the finer things in life that dismal failures of
> the decaying inner suburbs can only read about on
> the internet. By the way, shelled out another
> $125 for dinner for two at Pazzo Pomodoro last
> night. It's always wonderful there, and the Baci
> di Sophia Loren are always a treat for desert.

No, you're just a typical pretentious douche bag who continually makes an ass of himself.

>
> > BTW, if you're going to try to pretend to be
> some
> > sort of coffee connoisseur at least buy a half
> > decent burr grinder and do it yourself just
> before
> > cooking it up in your Mr. Coffee.
>
> Another old wives' tale that you've childishly not
> outgrown. Move away from the hocus-pocus of myth
> and superstition, little boy. Untie those old and
> outdated apron strings to realize the simple fact
> that properly packed and stored, ground coffee
> will remain at its peak for weeks. The two chief
> products of your cultish burr-grinder mechanism
> will meanwhile be endless noise and dust.
> Certainly in keeping with the essential character
> of Falls Church City, but not at all desirable
> things in their own right.

Obviously it's not. Properly stored, whole roasted beans will keep for quite a while. When you grind them you increase the surface area by millions of times and relatively quickly begin to lose aromatic components and expose it to oxidation and other effects. The same applies to lots of other things in exactly the same way. That doesn't mean that the coffee won't be any good (not that you'd know any difference), but if you're going to pay for these "exclusive" beans then you're kinda cheating yourself. With a good grinder there's little to no noise or dust, takes less than a minute, and it makes a noticeable difference. I don't always grind it just before but if it's something special and I want the best cup then I surely will. Michael doesn't store his for weeks pre-ground. Ask him why not.

How bout that Chock Full O Nuts.. NY Cities favorite coffee.. Democrat City. And my Favorite Coffee Too. Why.. We can all get along!

Your Pal..

DAJAX PS: Some really good Beer.. Natural Light.. Secret of the Hobo Junction Crowd.. Gotta Go trains a coming.. gotta get a Hopping..back to the warm and cozy trailer..south of the Rappahannock....Go Brat! In Nov.. Go Trump! ..Mark Warner.. He's not a bad fellow.."Actually" a Good guy.. For a Democrat..Kaine.. Forget him..

Asshole...'s Urban Sombrero Wrote:
-------------------------------------------------------
> Wrong. As always. That's a distributor-to-restaurant price, not what
> the people catching them get.

Obviously, you pathetic dunce. What drives the menu is the spread between what a restaurant has to pay a distributor and what it can charge a customer. As you utterly failed to comprehend when the fact was noted earlier, the spread increased recently as prices paid to distributors fell over late Spring. This is why halibut began showing up as a special at so many area restaurants, none of which you apparently frequent.

> Catch weight and prices for May from one of the largest fish exchanges
> in New England...

Wow, that's quite a lot of product moving around for a species that you earlier claimed was "not commercially fished." Or was that actually "Someone Else?" You are just such a scum-sucking little asshole.

> 400 lbs is nowhere near "typical."

http://lmgtfy.com/?q=average+weight+of+an+Atlantic+halibut

> The vast majority of [Kona farms] don't do anything other than pick.

LOL! You couldn't run a Falls Church window box on that sort of basis. Who ever heard of a farm that only harvests? Nobody with a single grain of sense, that's for sure.

> Some smaller number do sell direct.

Small is the nature of the beast, dumbo. Kona is all Mom-and-Pop from north to south. Anything more than five acres there is a large farm. There simply are no industrial-grade mass-production farms in the Kona region. There are such monsters elsewhere in Hawaii, many of them trying to operate on played-out, one-time sugar plantations. Kona however is a small-scale world begun in the 19th century by bonsai-loving Japanese. Some of today's most noted Kona farms are owned and operated by their fifth- and sixth-generation descendants. And the entire Kona community is of course quite justifiably proud of their history and high standards. This is one reason why bodies such as the Kona Coffee Council exist and either bestow or deny their blessings upon local product.

> And you can call them up or go to their web sites or their
> storefront on Amazon, etc., and they'll happily sell green
> to you just like they do Michael. Once again, you're too
> ignorant to understand that you're not really paying him for
> some exclusive access to the "elite global supply chain." lol

The poor quality of your education has left you with worse than feeble reading-for-retention skills. As has been the case over many years, I personally purchase Kona from the farms that grow it. As requested, they roast and grind it for me and put it all into those cute little vacuum-packed mylar bags with the one-way valve on one side and the KCC Seal of Approval on the other. Then they ship those bags off to me out here in the glorious Sweet Spot. As always, I have a delicious cup of their unsurpassed product sitting right here beside me. It's really good.

Michael Amouri meanwhile only occasionally has Kona coffee available, and when he does, I don't buy it from him. It can't be any better than what I already have, and he has to add mark-up that my sources do not. His shop does however routinely sell assorted premium small-batch coffees that he has rounded up from high-end sources all over the world. Often, these are ACE Cup of Excellence winners. They can be great fun to sample. And they are an excellent source for meeting the needs of decaf-loving family and friends. But what would this matter to you? You can't afford any of it anyway.

> You take yet another opportunity to demonstrate
> your own ignorance.

Actually, I merely point out the nature of your boastful bullshit. Your sidewalk lemonade stand failed when you were five years old, and it's been all downhill ever since. You don't today roast coffee for the long-suffering masses because you can't.

> And once again you can't tell posters apart so your make
> yourself look like the fool that you are with your idiotic
> Falls Church bullshit. lol

Suck on it, you worthless derp. You and your plastic Fail Army troopers are a transparent collection of epic frauds and failures. Whatever happened to that "Brown" guy, I wonder? He was ever so entertaining.

> No, you're just a typical pretentious douche bag
> who continually makes an ass of himself.

Never had the Baci di Sophia Loren, have you. A bon vivant, you most definitely are not! Interesting though that when Pazzo Pomodoro wanted to branch out from their Vienna roots, they went to Ashburn and freaking Clarksburg, MD. No thought of Falls Church at all. The Little Shithole once again had nothing to offer.

> Properly stored, whole roasted beans will keep for quite a while.
> When you grind them you increase the surface area by millions of
> times and relatively quickly begin to lose aromatic components and
> expose it to oxidation and other effects.

LOL! How much oxygen do you suppose can be found inside a vacuum-packed mylar bag? They use these things to keep food fresh on space missions, you know. Your stupidity simply knows no bounds.

> With a good grinder there's little to no noise or dust...

LOL! The only way to avoid bothersome levels of noise and dust is to bypass the stupid grinder altogether.

> Michael doesn't store his for weeks pre-ground. Ask him why not.

Dope! If he vacuum-packed his grinds in mylar, he could. But he deals with whole beans in open containers that he roasts and then grinds or not at customer request. Just like all those tiny little farms over in the Kona district that you know so little about.

Vienna Guy.. Old Pal! Wrote:
-------------------------------------------------------
> How bout that Chock Full O Nuts.. NY Cities (sic) favorite coffee..

"Better coffee Rockefeller's money can't buy."

Except Rockefeller made them change that little jingle. The coffee really was good though, and it might still be. Don't live there anymore and don't drink it anymore.

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------
> Except for the glaringly obvious state of utter
> disarray in the feeble mind of a certain Falls
> Church fucktard who was completely bamboozled over
> what a "pepper sauce" might be.

What was so glaring about it? (Hearing this crock of shit should be good!).

No level of spice was ever mentioned or implied. Your unimaginative and feeble mind is the only source of this ridiculously stupid contention.

> Stupid fuck won't
> be living that cock-up down anytime soon.

Nothing to live down, but I certainly won't let you live down the fact you ate a four day old fish that had its odor and taste masked with a pepper sauce. It's fuck ups like this that make you famous!

> You are years and years behind the curve, dumbo.
> Call your rep. Tell him what you want and when
> you want it. This is how the world works today.

Not the sorry ass world you are forced to live in.

> This is why Andrew Bourdain had to hang a
> notorious u-turn on his old time no-fish-on-Monday
> rule.

Sure. For certain places. Places where you aren't eating. It's a well known gimmick to sauce the fish up on Mondays to cover its not so fresh taste and aroma. Most diners know this. You're such a fucking rube when it comes to anything concerning class or luxury that you completely missed out on this simple fact.

> LOL! For the chump-change price of $129 (plus
> applicable taxes, of course) your friends at
> MacArthur Beverages would be happy to provide you
> with a lovely bottle of 2000 Chateau Grand Puy
> Lacoste Pauillac on this very day.

Sure they can. And, that's exactly where it was purchased as a future many years ago. However, in this instance we are talking about the two 2000 Margauxs you said I walked into Total Wine and snapped a picture of side by side. Did you forget that ridiculously stupid contention you made? To be fair, I'd want to run and hide from such a stupid statement too!

> They're open
> between 10:00 and 8:30. Stop in any time. Snap
> all the pictures you want. Tell them
> Francois-Xavier sent you.

I am more than familiar with the establishment and more importantly, they are familiar with me.

> Dude, hundreds of thousands of bottles of these
> wines were produced. They support both a broad
> primary market and a brisk and durable secondary
> market. You seem oblivious.

Yet, for all your Googling, you can't point to a single local establishment that has both these wines in stock. Why is that?

> Please, douche. I was indulging in premium wines
> before you knew what Mott's and Juicy Juice were
> all about.

Sure you were! LOL! Was your feeble ass asthmatic spouse doing the same? What a fucking couple of wastes of space you two are. A lying shitbag who can't play 9 holes of golf and an asthmatic spouse who can't drink a glass of red wine. Fucking pathetic.

> Gee, another rehash of the same old made-up
> bullshit. You bobbled the vintages and the
> appellations 15 months ago and had to dash off
> wirh your cellphone in hopes of saving some sort
> of face. It didn't work.

Of course it did. It sent you into a butthurt rage of claiming they were photoshopped. When that bullshit didn't work, you came up with the flub about taking pictures of them at Total Wine. When it was pointed out that both of those wines aren't available at Total Wine, you came up with your fall back excuse of it being a place holder. One feeble ass excuse after another. It's all you have. Your whole life is a sorry as excuse. To this day, you can't even name a store that carries both of those wines. If you could, you would, but despite all your Googling, you can't find one. I'll give you a hint why you can't find one - none exist!

> Drink whatever you like,

I can and I do. That's the difference between people like me and posers like you. I can and do drink what I want when I want while you simply run to Google to even find out what types of wine exist and how much they cost.

> but Pagan Pink
> Ripple was once a perfectly suitable wine for a
> Sunday dinner in the minds of some.

I'm sure it was for families like yours.


> > Because they will have them for some time.
>
> Out of the freezer.

The season runs until September, dope. Just one more thing you're completely clueless about.

http://www.virginiaseafood.org/consumers/factsheets/softshellscrab.htm

What you know can fit on the head of a pin, what you don't know could fill the Mariana Trench.

> And you google-fucked yourself once again,
> dumbass. Oceanaire is NOT some spiffy high-end
> seafood spot.

Where was it claimed it was? It was mentioned in the same conversation as Sea Pearl. It is on par with that establishment.


> It would be quite a bit closer to it than
> Oceanaire.

Nah, not so much. They are both around the same price point and both serve seafood. While Oceanaire is slightly more expensive (maybe that's what is driving your envy here), it is more highly rated by organizations like Zagat's. Them's just the facts, ya dumb boob.

> > Do you even know how soft shells are harvested?
>
>
> In more than a dozen different ways. Would you
> like me to explain each of them to you?

Dumbass, you don't even know when softshell season is. No need to run off and Google harvesting methods. Besides, I just showed you the link that answers all your questions.

> PS. Good job on slinking away in shame from all
> those Club Level and other baseball-related
> matters.

Look! The poor baby is still upset he's never been to Spring Training in Viera. Those pictures really set you off, you pathetic loser.

Time to check the car, asshole. Carports don't keep your wheels very protected in strong storms, ya know. All that blowing rain and debris!

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------
> Asshole...'s Urban Sombrero Wrote:
> --------------------------------------------------
> -----
> > Wrong. As always. That's a
> distributor-to-restaurant price, not what
> > the people catching them get.
>
> Obviously, you pathetic dunce. What drives the
> menu is the spread between what a restaurant has
> to pay a distributor and what it can charge a
> customer. As you utterly failed to comprehend
> when the fact was noted earlier, the spread
> increased recently as prices paid to distributors
> fell over late Spring. This is why halibut began
> showing up as a special at so many area
> restaurants, none of which you apparently
> frequent.

Which means nothing to the guys running the boats and catching the fish which is where distributors get them. Nobody is "working one line" and busting their ass and incurring the expense to rush back to port with one fish just to eventually get a 4 oz chunk on your plate overnight that somebody else is charging you $45 for.

>
> > Catch weight and prices for May from one of the
> largest fish exchanges
> > in New England...
>
> Wow, that's quite a lot of product moving around
> for a species that you earlier claimed was "not
> commercially fished." Or was that actually
> "Someone Else?" You are just such a scum-sucking
> little asshole.


No, it's not at all. It's a trivial amount reflecting that there is no targeted commercial fishery and it's all incidental and secondary catch. That compares to 43,000 lbs of pollack sold under the same exchange to date in June. 13,000 lbs of hake. 9,000 lbs of haddock, etc. Month to date for halibut is 119 lbs. Last week there was a grand total of 0. The entire 206 lbs sold in a month isn't even one "typical" fish by your measure. lmao

>
> > 400 lbs is nowhere near "typical."
>
> http://lmgtfy.com/?q=average+weight+of+an+Atlantic
> +halibut

IOW, you got nothing. Sorry that doesn't help your case. What you'll find is exactly what I said - the vast bulk of halibut caught are as NOAA data shows 5-10 year old fish in the 40-80 lb range. As also reflected in the exchange data above. NOBODY other than your dumb ass claims that a 400 lb Atlantic Halibut is "typical." You fucked up trying to play like you know something that you don't. Again.

>
> > The vast majority of [Kona farms] don't do
> anything other than pick.
>
> LOL! You couldn't run a Falls Church window box
> on that sort of basis. Who ever heard of a farm
> that only harvests? Nobody with a single grain of
> sense, that's for sure.

Wrong person dumbass.

>
> > Some smaller number do sell direct.
>
> Small is the nature of the beast, dumbo. Kona is
> all Mom-and-Pop from north to south. Anything
> more than five acres there is a large farm. There
> simply are no industrial-grade mass-production
> farms in the Kona region. There are such monsters
> elsewhere in Hawaii, many of them trying to
> operate on played-out, one-time sugar plantations.
> Kona however is a small-scale world begun in the
> 19th century by bonsai-loving Japanese. Some of
> today's most noted Kona farms are owned and
> operated by their fifth- and sixth-generation
> descendants. And the entire Kona community is of
> course quite justifiably proud of their history
> and high standards. This is one reason why bodies
> such as the Kona Coffee Council exist and either
> bestow or deny their blessings upon local product.

Most of the farms are small. That was never the question. Many of the distributors/processors/roasters who they sell to are not. They include the largest coffee companies in the US. As I said, most of the small growers do not sell direct. They pick and sell to bulk buyers. A smaller number of these obviously do sell direct. Some do both. Which again wasn't the question. That is just as I said and why you and anyone else can buy from them just as Michael does, no access to any "elite global supply chain" required. As you effectively concede below.


>
>
> > And you can call them up or go to their web
> sites or their
> > storefront on Amazon, etc., and they'll happily
> sell green
> > to you just like they do Michael. Once again,
> you're too
> > ignorant to understand that you're not really
> paying him for
> > some exclusive access to the "elite global
> supply chain." lol
>
> The poor quality of your education has left you
> with worse than feeble reading-for-retention
> skills. As has been the case over many years, I
> personally purchase Kona from the farms that grow
> it. As requested, they roast and grind it for me
> and put it all into those cute little
> vacuum-packed mylar bags with the one-way valve on
> one side and the KCC Seal of Approval on the
> other. Then they ship those bags off to me out
> here in the glorious Sweet Spot. As always, I
> have a delicious cup of their unsurpassed product
> sitting right here beside me. It's really good.

You make my point for me idiot. I thought Michael had some exclusive access to the "elite global supply chain?" Yet, just as I said, even YOU can buy virtually any coffee that he sells direct yourself.

Dumbass. lol

>
>
> Michael Amouri meanwhile only occasionally has
> Kona coffee available, and when he does, I don't
> buy it from him. It can't be any better than what
> I already have, and he has to add mark-up that my
> sources do not. His shop does however routinely
> sell assorted premium small-batch coffees that he
> has rounded up from high-end sources all over the
> world. Often, these are ACE Cup of Excellence
> winners. They can be great fun to sample. And
> they are an excellent source for meeting the needs
> of decaf-loving family and friends. But what
> would this matter to you? You can't afford any of
> it anyway.

Which, if you knew WTF you were talking about, most of these ACE winners he buys through a wholesale broker, not direct. And, once again, you can too from the same place:

http://www.cafeimports.com/

There's his access to the "elite global supply chain." lmao

Worse yet, you still haven't figured out that's really not what you're paying him for. But when you're just buying pretense it doesn't really matter huh?

>
> > You take yet another opportunity to demonstrate
> > your own ignorance.
>
> Actually, I merely point out the nature of your
> boastful bullshit. Your sidewalk lemonade stand
> failed when you were five years old, and it's been
> all downhill ever since. You don't today roast
> coffee for the long-suffering masses because you
> can't.

Wrong poster again dumbass.

>
> > And once again you can't tell posters apart so
> your make
> > yourself look like the fool that you are with
> your idiotic
> > Falls Church bullshit. lol
>
> Suck on it, you worthless derp. You and your
> plastic Fail Army troopers are a transparent
> collection of epic frauds and failures. Whatever
> happened to that "Brown" guy, I wonder? He was
> ever so entertaining.

Wrong poster again dumbass.

>
> > No, you're just a typical pretentious douche
> bag
> > who continually makes an ass of himself.
>
> Never had the Baci di Sophia Loren, have you. A
> bon vivant, you most definitely are not!
> Interesting though that when Pazzo Pomodoro wanted
> to branch out from their Vienna roots, they went
> to Ashburn and freaking Clarksburg, MD. No
> thought of Falls Church at all. The Little
> Shithole once again had nothing to offer.

Wrong poster again dumbass.

Starting to see a pattern here yet? lol

>
> > Properly stored, whole roasted beans will keep
> for quite a while.
> > When you grind them you increase the surface
> area by millions of
> > times and relatively quickly begin to lose
> aromatic components and
> > expose it to oxidation and other effects.
>
> LOL! How much oxygen do you suppose can be found
> inside a vacuum-packed mylar bag? They use these
> things to keep food fresh on space missions, you
> know. Your stupidity simply knows no bounds.

Lots. 5.17 x 10^21 molecules of O2/cubic meter of air.

That's why they vacuum pack it to begin with remember? Which is irrelevant once you open the bag.

As Michael says:

Quote

Fun fact: Coffee begins to go “rancid” after only seven days. And we’re so sure you’ll taste the difference in our fresh roasted coffee that we’re serious about our motto: The best coffee you’ve ever tasted – guaranteed!

That's his whole business model douche bag - as fresh as possible roasted and ground coffee.

>
> > With a good grinder there's little to no noise
> or dust...
>
> LOL! The only way to avoid bothersome levels of
> noise and dust is to bypass the stupid grinder
> altogether.


Maybe if you're a cheap-ass who doesn't know any better and can't afford anything more than the blend-o-matics for your Mr. Coffee.

>
> > Michael doesn't store his for weeks pre-ground.
> Ask him why not.
>
> Dope! If he vacuum-packed his grinds in mylar, he
> could. But he deals with whole beans in open
> containers that he roasts and then grinds or not
> at customer request. Just like all those tiny
> little farms over in the Kona district that you
> know so little about.

Again you make the point for me dumbass. lol

Surely Michael can afford a vacuum sealer just like those little mom and pop shops right? Why doesn't he just grind all of his up in advance?

The only reason that he or anyone else sells it ground is that there are ignorant dopes like you who are too lazy to grind their own before brewing.

just a few. Wrote:
-------------------------------------------------------
> What was so glaring about it? (Hearing this crock
> of shit should be good!).

Sorry, Sally. The book has been closed on your low-grade, wrong-turn "pepper sauce" failure, as it has been on your mega-fumble on the state of the Atlantic halibut fishery. You went right off the rails on that one as well. You are further of course clueless as to what FRESH fish means today and how it is accomplished. Just more of the same old short-stuff stupid that we came to expect from you quite a long time ago.

> Sure. For certain places. Places where you aren't eating.

Give it a rest, small-fry. You fucked up again. FRESH is the new black, and you can't begin to fathom it. Worse yet, you can't afford to eat any of it. You are sailing along here in steerage class, mate -- a financial unfortunate who can only waste his life away living in the bowels of a decaying shithole. From out here in the Sweet Spot, all I can say is that that must really suck, man.

> Sure they can. And, that's exactly where it was
> purchased as a future many years ago.

And it's still out there to this very day. Available for peanuts and sitting around on a shelf waiting to be photograophed by any old itinerant assfuck who happens by with an outdated cell phone. Imagine that.

> However, in this instance we are talking about the two 2000
> Margauxs you said I walked into Total Wine and snapped a picture
> of side by side.

Once again for the hard of hearing, Total Wine was a meaningless triviality -- a place-holder for whatever invented locale you came up with on which to stage your quickie photo-shoot. It's telling that you can't allow yourself to accept that. You originally mangled the vintages and the appellations and became driven by butthurt to save face. You failed to accomplish that 15 months ago, and it isn't going any better today.

> I am more than familiar with the establishment and
> more importantly, they are familiar with me.

I would gather that they are familiar with your outdated, photo-snapping cell phone as well.

> That's the difference between people like me and posers
> like you. I can and do drink what I want when I want while
> you simply run to Google to even find out what types of wine
> exist and how much they cost.

I would simply look at the Wine List to determine what wine was available and what a particular bottle might cost. Not that the latter would matter much. As I have said now many times over but you have persistently failed to comprehend, we eat out so often that there is no longer a point to stocking wine at home. These mid-grade wines are after all meant to be consumed, not stashed away in a closet somewhere the way old ticket stubs might be. If you meanwhile wanted to play the Paul Giamatti character in "Sideways" to your own audience of one, you should go buy a case or two or six of actual investment-grade wine, insure them all, and then have someone professionally store them for you.

> The season runs until September, dope. Just one
> more thing you're completely clueless about.

The harvest is front-loaded to late May and a good part of June, depending on water temperatures. By the Fourth of July, volume will be declining and will become insufficient to support anything but freezing. Once a crab molts after all, it has to be taken out of the water. You then have perhaps 12 hours in which to get it packed up, flown and driven off to wherever it's going, cooked up, plated, served, and eaten. Unless you can spread that cost over a lot of crabs, you can't do it on any sort of scale. You just have to freeze them all, and that's where we'll be from pretty close to now through the end of the season. Fortunately, soft-shells freeze rather well.

> Where was it claimed it was? It was mentioned in
> the same conversation as Sea Pearl. It is on par
> with that establishment.

LOL! You chose to hold up Oceanaire as "a place". It isn't one. It isn't even Sea Pearl. From the folks who brought you Rainforest Café, it's a faux Depression-era supper club chain now based in Texas after being hauled out of bankruptcy court in Minnesota. They do claim to fly in their fresh fish daily, but heck, everyone does that these days. Meanwhile, you failed here in your usual mighty manner.

> Dumbass, you don't even know when softshell season is.
> No need to run off and Google harvesting methods.

You asked. I answered. There are at least a dozen different ways of harvesting peelers. Once again, you simply dropped the ball and staggered out of bounds.

> Look! The poor baby is still upset he's never been to
> Spring Training in Viera. Those pictures really set
> you off, you pathetic loser.

You fooled no one, babble-boy. Your "same device" pictures were from a cell phone dump, and as your posts at the time made so abundantly clear, you were right here in NoVa the entire time. Meanwhile, I've been to the Viera area so many times that -- except for Café Coconut Cove -- it was becoming tiresome. Atlanta instead this year, and Palm Beach next year. And you'll be hunkered down right there in the Little Shithole the whole time then as well.

Asshole...'s Urban Sombrero Wrote:
-------------------------------------------------------
Oh look! Fat-ass Fanboi is now pretending to be "Someone Else" again! What a pathetic wimp-hole loser!
-------------------------------------------------------
> Which means nothing to the guys running the boats and
> catching the fish which is where distributors get them.

So what? What drives the menu is the spread. You're just too stupid to understand how ANY of this works.

> Nobody is "working one line" and busting their ass and incurring
> the expense to rush back to port with one fish just to eventually
> get a 4 oz chunk on your plate overnight that somebody else is
> charging you $45 for.

Day-boats are hugely important, numb-nuts. They are all that allows the industry to meet demand for dozens of species of FRESH fish. This is just one more very big thing that goes flying directly past you.

> No, it's not at all. It's a trivial amount reflecting that there is no
> targeted commercial fishery and it's all incidental and secondary catch.

Alantic halibut remains a significant catch. Just as in not knowing the difference between an "endangered species" and a "species of concern," you fucked up very badly here. There is nothing more to it than that.

> IOW, you got nothing.

The average weight of an adult Atlantic halibut was reported by non-assholes as being 390 pounds. Kind of like what I said. Once again, you have just plain messed yourself totally and can only stand there looking sheepish over it.

> Wrong person dumbass.

LOLOLOLOL! What a fucking horse's ass you are!

> Most of the farms are small.

ALL of the farms are small, you simpleton dumbfuck. And Kona itself is valuable only as an elite and unadulterated small-batch product. Which is why all the rules and regulations exist and apply.

> You make my point for me idiot. I thought Michael
> had some exclusive access to the "elite global
> supply chain?"

LOL! You merely failed (yet again) to comprehend the statements originally made. There aren't any higher grades of Kona than what I buy, and there aren't any higher levels of crops than what Michael Amouri draws from for his specialty programs.

> Worse yet, you still haven't figured out that's
> really not what you're paying him for. But when
> you're just buying pretense it doesn't really
> matter huh?

Pay attention: All I pay him for is some small-scale decaf and an occasional flyer on some exotic stuff. Haven't you read ANYTHING here at all?

> Wrong poster again dumbass.

LOL at the horse's ass again, dumbfuck!

> Wrong poster again dumbass.

See the above, you worthless lying sorry-ass douche.

> Wrong poster again dumbass.

Eat more shit, you pointless pussy-bitch!

> Lots. 5.17 x 10^21 molecules of O2/cubic meter of air.

Typical. A better educated person would have known immediately that no such statement can be made without reference to temperature and pressure. But what would a low-performing Falls Church dumbfuck know about any of that?

> That's why they vacuum pack it to begin with remember?

That "vacuum" part meaning that there is NO OXYGEN AT ALL inside the mylar bag, and that properly stored, the ground coffee that IS inside the mylar bag will keep for weeks. Have you got that this time, derp-fuck? So fucking stupid!

> Maybe if you're a cheap-ass who doesn't know any
> better and can't afford anything more than the
> blend-o-matics for your Mr. Coffee.

I can afford anything I want. But why would anyone in his right mind want an otherwise useless noise and dust generating machine? It's totally a vanity-device for misguided coffee assholes, and no matter how you try to gussy it up, that's all your darling little burr-grinder will ever actually amount to.

> Surely Michael can afford a vacuum sealer just
> like those little mom and pop shops right? Why
> doesn't he just grind all of his up in advance?

He is a businessman. Some of his customers will want ground and some will want whole bean. He needs to manage his inventory accordingly.

> The only reason that he or anyone else sells it ground
> is that there are ignorant dopes like you who are too
> lazy to grind their own before brewing.

The only reason that anyone makes burr-grinders is that there are these ever-preening horse's assholes out there who are stupid enough to waste part of what precious little money they have on securing one. Pity the fools!
.

Chick-fil-a for fine fried chicken food products.

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------
> Asshole...'s Urban Sombrero Wrote:
> --------------------------------------------------
> -----
> Oh look! Fat-ass Fanboi is now pretending to be
> "Someone Else" again! What a pathetic wimp-hole
> loser!
> --------------------------------------------------
> -----
> > Which means nothing to the guys running the
> boats and
> > catching the fish which is where distributors
> get them.
>
> So what? What drives the menu is the spread.
> You're just too stupid to understand how ANY of
> this works.
>
> > Nobody is "working one line" and busting their
> ass and incurring
> > the expense to rush back to port with one fish
> just to eventually
> > get a 4 oz chunk on your plate overnight that
> somebody else is
> > charging you $45 for.
>
> Day-boats are hugely important, numb-nuts. They
> are all that allows the industry to meet demand
> for dozens of species of FRESH fish. This is just
> one more very big thing that goes flying directly
> past you.
>


There is no "spread" for the people catching random incidental halibut who in your next-day 4am delivery fantasy are running a day boat or otherwise just to catch one fish to rush back to the dock to drive it to the airport to jet it to your dumb ass all for $6/lb. Dumbass.


> > No, it's not at all. It's a trivial amount
> reflecting that there is no
> > targeted commercial fishery and it's all
> incidental and secondary catch.
>
> Alantic halibut remains a significant catch. Just
> as in not knowing the difference between an
> "endangered species" and a "species of concern,"
> you fucked up very badly here. There is nothing
> more to it than that.

"There is currently no directed fishery for Atlantic halibut within federal waters of the U.S. EEZ, although some small-scale harvests occur within state waters off of Maine. Virtually all landings from the Gulf of Maine-Georges Bank stock region occur as bycatch in U.S. or Canadian groundfish fisheries."

The magnitude of state landings off of Maine are as reflected in the exchange data that I posted.


>
> > IOW, you got nothing.
>
> The average weight of an adult Atlantic halibut
> was reported by non-assholes as being 390 pounds.
> Kind of like what I said. Once again, you have
> just plain messed yourself totally and can only
> stand there looking sheepish over it.


No, it is not by anyone other than your dumb ass. It is an obviously ridiculous claim. Post any credible source saying so. You can't. Period. You fucked up. Move on.


>
> > Wrong person dumbass.
>
> LOLOLOLOL! What a fucking horse's ass you are!


Still stuck on stupid.

>
> > Most of the farms are small.
>
> ALL of the farms are small, you simpleton
> dumbfuck. And Kona itself is valuable only as an
> elite and unadulterated small-batch product.
> Which is why all the rules and regulations exist
> and apply.
>

Off-point babbling.

> > You make my point for me idiot. I thought
> Michael
> > had some exclusive access to the "elite global
> > supply chain?"
>
> LOL! You merely failed (yet again) to comprehend
> the statements originally made. There aren't any
> higher grades of Kona than what I buy, and there
> aren't any higher levels of crops than what
> Michael Amouri draws from for his specialty
> programs.
>

Which, just as I said, anyone else can buy. You're nobody special. He's not either.

BTW, you fucked up with your earlier reference to "Prime" Kona beans. Prime is the lowest grade.

> > Worse yet, you still haven't figured out that's
> > really not what you're paying him for. But
> when
> > you're just buying pretense it doesn't really
> > matter huh?
>
> Pay attention: All I pay him for is some
> small-scale decaf and an occasional flyer on some
> exotic stuff. Haven't you read ANYTHING here at
> all?

You're not paying him for some exclusive access to the "elite global supply chain." Have you forgotten what you're even arguing about? lol

>
> > Wrong poster again dumbass.
>
> LOL at the horse's ass again, dumbfuck!
>
> > Wrong poster again dumbass.
>
> See the above, you worthless lying sorry-ass
> douche.
>
> > Wrong poster again dumbass.
>
> Eat more shit, you pointless pussy-bitch!


Appears that you'll remain stuck on stupid. Have you really not figured out by now that there are multiple people here who regularly abuse your dumbass?

>
> > Lots. 5.17 x 10^21 molecules of O2/cubic meter
> of air.
>
> Typical. A better educated person would have
> known immediately that no such statement can be
> made without reference to temperature and
> pressure. But what would a low-performing Falls
> Church dumbfuck know about any of that?

Uh, rightttt. Only a douche bag desperately trying to find something to argue would assume other than normal ambient given the discussion.

>
> > That's why they vacuum pack it to begin with
> remember?
>
> That "vacuum" part meaning that there is NO OXYGEN
> AT ALL inside the mylar bag, and that properly
> stored, the ground coffee that IS inside the mylar
> bag will keep for weeks. Have you got that this
> time, derp-fuck? So fucking stupid!

Ummm, a simple vacuum bag does not mean "NO OXYGEN AT ALL" lmao

Thanks, you even capped your fuck up this time so nobody can miss it.

And btw what happens once you open it?

>
> > Maybe if you're a cheap-ass who doesn't know
> any
> > better and can't afford anything more than the
> > blend-o-matics for your Mr. Coffee.
>
> I can afford anything I want. But why would
> anyone in his right mind want an otherwise useless
> noise and dust generating machine? It's totally a
> vanity-device for misguided coffee assholes, and
> no matter how you try to gussy it up, that's all
> your darling little burr-grinder will ever
> actually amount to.

You mean like virtually everyone who knows anything about good coffee including Michael and every other good and even most half-assed coffee shops in the world?

>
> > Surely Michael can afford a vacuum sealer just
> > like those little mom and pop shops right? Why
> > doesn't he just grind all of his up in advance?
>
> He is a businessman. Some of his customers will
> want ground and some will want whole bean. He
> needs to manage his inventory accordingly.

Yes, he accommodates the clueless ones like you buying names and pretense vs those who know anything about good coffee.

But I meant for his own purposes.

>
> > The only reason that he or anyone else sells it
> ground
> > is that there are ignorant dopes like you who
> are too
> > lazy to grind their own before brewing.
>
> The only reason that anyone makes burr-grinders is
> that there are these ever-preening horse's
> assholes out there who are stupid enough to waste
> part of what precious little money they have on
> securing one. Pity the fools!
> .

Ask Michael why he doesn't grind all of the coffee that he serves in advance. Get back to us douche bag.

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------
> Sorry, Sally. The book has been closed on your
> low-grade, wrong-turn "pepper sauce" failure, as
> it has been on your mega-fumble

No level of spice was ever mentioned or implied. Your unimaginative and feeble mind is the only source of this ridiculously stupid contention. You can't point to any indication to support your stupidity. In short, you've failed yet again.

> Give it a rest, small-fry. You fucked up again.
> FRESH is the new black, and you can't begin to
> fathom it.

I can't decide which is more idiotic. The fact that you think the Halibut you ate on the Monday of a holiday weekend was fresh or the fact that you think you can convince anyone of that lie now. Either way, you lose.

> And it's still out there to this very day.

The particular bottle in the picture was in my cellar.

> Available for peanuts.

While $120+/bottle is not peanuts, it is still well beyond your means.

> Once again for the hard of hearing, Total Wine was
> a meaningless triviality -- a place-holder for
> whatever invented locale you came up with on which
> to stage your quickie photo-shoot.

Once again, when it was pointed out that both of those wines aren't available at Total Wine, you came up with your fall back excuse of it being a place holder. To this day, you can't even name a store that carries both of those wines. If you could, you would, but despite all your Googling, you can't find one. I'll give you a hint why you can't find one - none exist!


> It's telling
> that you can't allow yourself to accept that. You
> originally mangled the vintages

There was no mangling whatsoever. I simply stated I had a Margaux standing by. I then provided clear and convincing evidence of the veracity of that claim. You, of course, wet your pants out of sheer envy.

> I would gather that they are familiar with your
> outdated, photo-snapping cell phone as well.

They're more familiar with my frequent transactions.

> I would simply look at the Wine List to determine
> what wine was available and what a particular
> bottle might cost.

You Google wine lists as frequent as you Google types of wine. Never having had any of them, it's all you can do.

> As I have said now many times over
> but you have persistently failed to comprehend, we
> eat out so often that there is no longer a point
> to stocking wine at home.

It's not a matter of comprehension, it's a matter of calling you on one bullshit excuse after another. A fucking genetic weakling for a spouse is just one of your many excuses.

> These mid-grade wines
> are after all meant to be consumed, not stashed
> away in a closet somewhere the way old ticket
> stubs might be.

No shit, which is why they are consumed on a regular basis. However, when drinking certain wines, it is best to let them age. Yet another simple fact that you seem entirely unfamiliar with. As for the Pauillac recently consumed, it is right within the range of when it is best to drink. I realize these are all foreign concepts to you.

> The harvest is front-loaded to late May and a good
> part of June, depending on water temperatures. By
> the Fourth of July, volume will be declining and
> will become insufficient to support anything but
> freezing.

Wrong again. You can ignore the link that disputes your bullshit, but it doesn't change the facts of the matter.

http://www.virginiaseafood.org/consumers/factsheets/softshellscrab.htm

Here's another one...
http://gardenandgun.com/article/here-come-soft-shells


> LOL! You chose to hold up Oceanaire as "a place".

Really? Point to where that happened. Just like your fucking failed pepper claim, you can't you dickless fucktard.

> It isn't one. It isn't even Sea Pearl.

You're right, it's rated higher.

https://www.zagat.com/r/the-oceanaire-seafood-room-washington

https://www.zagat.com/r/sea-pearl-restaurant-lounge-merrifield

> You fooled no one, babble-boy. Your "same device"
> pictures were from a cell phone dump, and as your
> posts at the time made so abundantly clear, you
> were right here in NoVa the entire time.

All evidence points to the contrary conclusion. Photos of wine, photos of Spring Training. Both get you in a fucking envy frenzy. Watching you implode is hilarious fun for all.

Asshole...'s Urban Sombrero Wrote:
-------------------------------------------------------
> There is no "spread" for the people catching
> random incidental halibut who in your next-day 4am
> delivery fantasy are running a day boat or
> otherwise just to catch one fish to rush back to
> the dock to drive it to the airport to jet it to
> your dumb ass all for $6/lb. Dumbass.

Once again for the truly stupid, the spread is between what a restaurant owner needs to pay a distributor per portion of a product and what he can then turn around and charge his customer for that same portion. As the spread increases (as it recently did for FRESH Atlantic halibut), so does the likelihood of a product appearing on the menu.

It is meanwhile a complex of different factors that determines short-term economic return to the seafaring elements in the larger drama. Day-boats of course return to port with whatever marketable catch thay have managed to bring aboard during the day. Some of these boats will have reached a local halibut maximum of one fish per boat per day and some will not. But all FRESH halibut will arrive in port aboard one or another of these vessels.

> "There is currently no directed fishery for
> Atlantic halibut within federal waters of the U.S.
> EEZ, although some small-scale harvests occur
> within state waters off of Maine. Virtually all
> landings from the Gulf of Maine-Georges Bank stock
> region occur as bycatch in U.S. or Canadian
> groundfish fisheries."

And thanks to all this undirected daily by-catch, Atlantic halibut remains (as it long has been) an important catch in the region. Day-boats provide but the first step in a journey that will carry FRESH halibut out over hundreds of miles in many directions to end up on a dinner plate near you. If you are fortunate, perhaps a chef will serve it with a sauce of fresh peppers to complement the sweetess in the fish.

> No, it is not by anyone other than your dumb ass.

So you think it was I who put that 390-pound number out on the internet? LOL! It was sourced to the Encyclopedia of Life. Feel free to go quibble with them. I'm sure they'll take your concerns quite seriously.

> Off-point babbling.

Hardly. It was and is quite on point with respect to your supreme levels of baboon-like ignorance regarding Kona coffee culture and marketing. I of course once again have a fresh cup sitting right here beside me. Michael Amouri had nothing to do with it today either, but it is still really good.

> Which, just as I said, anyone else can buy.
> You're nobody special. He's not either.

LOL! The fruit is so easily bruised. But you are not contradicting anything or anyone here. You were simply too emotionally disturbed to have come to a proper understanding of what was said earlier. This sort of thing happens quite often with some sorts. There's just no telling how much they will misunderstand.

> BTW, you fucked up with your earlier reference to
> "Prime" Kona beans. Prime is the lowest grade.

LOL! Both "Prime" and "No. 1" (the next-lowest grade) were raised with regard to the questionable pedigree of a can of Trader Joe's so-called Kona. Sounds like you missed that boat right along with all those many, many others.

> You're not paying him for some exclusive access to
> the "elite global supply chain." Have you
> forgotten what you're even arguing about? lol

You are the only one arguing this exclusivity nonsense, this because of your already noted failure to comprehend properly what was plain and ordinary English writing.

You are no doubt well warranted in imagining all these people out there operating on planes and levels that are much, much higher than the ones you have come to occupy. But they are not doing so because they have been granted some sort of exclusive license. They simply go out and do it, while you for your own reasons do not.

> Appears that you'll remain stuck on stupid. Have you
> really not figured out by now that there are multiple
> people here who regularly abuse your dumbass?

LOL! The clone-phonies come and go at the same times. They exhibit the same sorts of odd syntax and other peculiarities of speech. They make the same dumb mistakes and say the same insipid things. Face it, douche -- they're all you. No matter their hapless numbers, you leave your defective stamp and brand on all of your illiterate Fail Army toy soldiers as you once again make a complete ass of yourself, getting the living shit kicked out of you on a daily basis for your trouble.

> Uh, rightttt. Only a douche bag desperately
> trying to find something to argue would assume
> other than normal ambient given the discussion.

There is no "normal ambient" to resort to, Mr. Wizard, and you can't do the calculations at all without values for the variables. Even for a person well known to understand next to nothing at all about STEM topics, you have completely fucked this one up.

> Ummm, a simple vacuum bag does not mean "NO OXYGEN AT ALL" lmao

LOL! It does with respect to a complete imbecile's claim that oxidation is about to occur.

> And btw what happens once you open it?

Presumably, one brews a pot of coffee. And depending upon how quickly one expects the entire contents of the bag to be put to such a purpose, one would next consider whether and how best to store any remainder. This is not really such a cosmic-level problem for most.

> You mean like virtually everyone who knows anything about good
> coffee including Michael and every other good and even most
> half-assed coffee shops in the world?

LOL! I drink every day better coffee than you are likely to have in years. And to think this latest round of procurement was at the bargain basement price of just $33 per pound. I can of course afford all this in some small part because of the money I have saved in cleverly not purchasing entirely unnecessary noise- and dust-making machinery.

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------
> Asshole...'s Urban Sombrero Wrote:
> --------------------------------------------------
> -----
> > There is no "spread" for the people catching
> > random incidental halibut who in your next-day
> 4am
> > delivery fantasy are running a day boat or
> > otherwise just to catch one fish to rush back
> to
> > the dock to drive it to the airport to jet it
> to
> > your dumb ass all for $6/lb. Dumbass.
>
> Once again for the truly stupid, the spread is
> between what a restaurant owner needs to pay a
> distributor per portion of a product and what he
> can then turn around and charge his customer for
> that same portion. As the spread increases (as it
> recently did for FRESH Atlantic halibut), so does
> the likelihood of a product appearing on the menu.
>
>
> It is meanwhile a complex of different factors
> that determines short-term economic return to the
> seafaring elements in the larger drama. Day-boats
> of course return to port with whatever marketable
> catch thay have managed to bring aboard during the
> day. Some of these boats will have reached a
> local halibut maximum of one fish per boat per day
> and some will not. But all FRESH halibut will
> arrive in port aboard one or another of these
> vessels.
>
> > "There is currently no directed fishery for
> > Atlantic halibut within federal waters of the
> U.S.
> > EEZ, although some small-scale harvests occur
> > within state waters off of Maine. Virtually all
> > landings from the Gulf of Maine-Georges Bank
> stock
> > region occur as bycatch in U.S. or Canadian
> > groundfish fisheries."
>
> And thanks to all this undirected daily by-catch,
> Atlantic halibut remains (as it long has been) an
> important catch in the region. Day-boats provide
> but the first step in a journey that will carry
> FRESH halibut out over hundreds of miles in many
> directions to end up on a dinner plate near you.
> If you are fortunate, perhaps a chef will serve it
> with a sauce of fresh peppers to complement the
> sweetess in the fish.
>
> > No, it is not by anyone other than your dumb
> ass.
>
> So you think it was I who put that 390-pound
> number out on the internet? LOL! It was sourced
> to the Encyclopedia of Life. Feel free to go
> quibble with them. I'm sure they'll take your
> concerns quite seriously.
>
> > Off-point babbling.
>
> Hardly. It was and is quite on point with respect
> to your supreme levels of baboon-like ignorance
> regarding Kona coffee culture and marketing. I of
> course once again have a fresh cup sitting right
> here beside me. Michael Amouri had nothing to do
> with it today either, but it is still really good.
>
>
> > Which, just as I said, anyone else can buy.
> > You're nobody special. He's not either.
>
> LOL! The fruit is so easily bruised. But you are
> not contradicting anything or anyone here. You
> were simply too emotionally disturbed to have come
> to a proper understanding of what was said
> earlier. This sort of thing happens quite often
> with some sorts. There's just no telling how much
> they will misunderstand.
>
> > BTW, you fucked up with your earlier reference
> to
> > "Prime" Kona beans. Prime is the lowest grade.
>
> LOL! Both "Prime" and "No. 1" (the next-lowest
> grade) were raised with regard to the questionable
> pedigree of a can of Trader Joe's so-called Kona.
> Sounds like you missed that boat right along with
> all those many, many others.
>
> > You're not paying him for some exclusive access
> to
> > the "elite global supply chain." Have you
> > forgotten what you're even arguing about? lol
>
> You are the only one arguing this exclusivity
> nonsense, this because of your already noted
> failure to comprehend properly what was plain and
> ordinary English writing.
>
> You are no doubt well warranted in imagining all
> these people out there operating on planes and
> levels that are much, much higher than the ones
> you have come to occupy. But they are not doing
> so because they have been granted some sort of
> exclusive license. They simply go out and do it,
> while you for your own reasons do not.
>
> > Appears that you'll remain stuck on stupid.
> Have you
> > really not figured out by now that there are
> multiple
> > people here who regularly abuse your dumbass?
>
> LOL! The clone-phonies come and go at the same
> times. They exhibit the same sorts of odd syntax
> and other peculiarities of speech. They make the
> same dumb mistakes and say the same insipid
> things. Face it, douche -- they're all you. No
> matter their hapless numbers, you leave your
> defective stamp and brand on all of your
> illiterate Fail Army toy soldiers as you once
> again make a complete ass of yourself, getting the
> living shit kicked out of you on a daily basis for
> your trouble.
>
> > Uh, rightttt. Only a douche bag desperately
> > trying to find something to argue would assume
> > other than normal ambient given the discussion.
>
>
> There is no "normal ambient" to resort to, Mr.
> Wizard, and you can't do the calculations at all
> without values for the variables. Even for a
> person well known to understand next to nothing at
> all about STEM topics, you have completely fucked
> this one up.
>
> > Ummm, a simple vacuum bag does not mean "NO
> OXYGEN AT ALL" lmao
>
> LOL! It does with respect to a complete
> imbecile's claim that oxidation is about to occur.
>
>
> > And btw what happens once you open it?
>
> Presumably, one brews a pot of coffee. And
> depending upon how quickly one expects the entire
> contents of the bag to be put to such a purpose,
> one would next consider whether and how best to
> store any remainder. This is not really such a
> cosmic-level problem for most.
>
> > You mean like virtually everyone who knows
> anything about good
> > coffee including Michael and every other good
> and even most
> > half-assed coffee shops in the world?
>
> LOL! I drink every day better coffee than you are
> likely to have in years. And to think this latest
> round of procurement was at the bargain basement
> price of just $33 per pound. I can of course
> afford all this in some small part because of the
> money I have saved in cleverly not purchasing
> entirely unnecessary noise- and dust-making
> machinery.

Thank you, Major Barbara.

just a few. Wrote:
-------------------------------------------------------
> No level of spice was ever mentioned or implied.

LOL! A sauce of sweet peppers simply complemented the sweetness in the flavors of the fish. This is why the chef prepared it. To MASK the flavors of 4-DAY OLD FISH -- your inanely declared intent -- would have required quite a lot of the hot and spicy kind instead. You simply fucked up like a four-year old here and (as usual) got your flabby little ass kicked silly over it.

> I can't decide which is more idiotic. The fact
> that you think the Halibut you ate on the Monday
> of a holiday weekend was fresh or the fact that
> you think you can convince anyone of that lie now.
> Either way, you lose.

LOL! Even the guy (Andrew Bourdain) who invented the Monday meme (some 20 years ago) now admits that it basically no longer applies. Customers want FRESH, chefs want FRESH, the industry likes to sell FRESH, so what you get on Monday at a decent spot today is in fact FRESH.

> While $120+/bottle is not peanuts, it is still
> well beyond your means.

LOL! $120 is in fact peanuts. Except perhaps to those who can do no better than to struggle on in the decaying shithole of Falls Church City. By contrast, I spent more than that only hours ago on routine visits to our artisanal baker and then the German Gourmet (where we have of course been regulars for decades.)

> Once again, when it was pointed out that both of
> those wines aren't available at Total Wine, you
> came up with your fall back excuse of it being a
> place holder.

It was always a place-holder, just like your in-bred cousin. The problem here is that you are too dumb to understand the concept of a place-holder.

> To this day, you can't even name a store that carries
> both of those wines.

Your assfuck stunt was 15 months ago. You fucked everything up. You yourself then proved that these wines were available in stores to photograph at the time by running out and doing exactly that.

> There was no mangling whatsoever.

LOL! It was one long series of moronic manglings. Vintages, appellations -- nothing was spared. You'd need to wave your "Someone Else" wand in every direction in order to sort any of THAT mess out.

> You Google wine lists as frequent as you Google
> types of wine. Never having had any of them, it's
> all you can do.

At the sorts of restaurants I tend to frequent, service (e.g., the sommelier) brings the Wine List to the table. Have you never experienced that?

> It's not a matter of comprehension, it's a matter
> of calling you on one bullshit excuse after another.
> A fucking genetic weakling for a spouse is just one
> of your many excuses.

Asthma is common in this area, although less so today than it was in the days before "clean gas". And asthmatics frequently have problems with red wine, whether from actual reactions to sulfites or from other causes.

> As for the Pauillac recently consumed, it is right
> within the range of when it is best to drink.

Just the right moment to go photograph it as well. What a coincidence. And of course, Pagan Pink Ripple was ALWAYS at its peak.

> Wrong again. You can ignore the link that disputes your bullshit,
> but it doesn't change the facts of the matter.

Your sites confirm that FROZEN soft-shell crabs may be found year-round. They do not dispute the fact that capture of peelers is front-loaded in the season and that the economic viability of fresh product wanes as water temperatures rise and the number of crabs yet to molt declines.

> Really? Point to where that happened.

Another bit of short-term memory loss on your part? For some reason, mention of Sea Pearl caused you to advise trying Oceanaire. Why? It is a faux-elegant Texas-based chain operation that was only recently pulled off of the bankruptcy scrapheap.

> All evidence points to the contrary conclusion.
> Photos of wine, photos of Spring Training. Both
> get you in a fucking envy frenzy. Watching you
> implode is hilarious fun for all.

All evidence confirms that Fanboi is nothing but a fraud. You and your range of asshat pals and claims are just a great mass of fakes and phonies. As you are clumsy enough to give away at every turn. That's when the old crab mallet comes down hard! LOL!
.

city data stud Wrote:
-------------------------------------------------------
> Thank you, Major Barbara.

Perhaps you meant Vendordud, from what I am told, the brutal Black Knight of City Data.

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------
> Just the right moment to go photograph it as > well. What a coincidence.

And they let me uncork it too? LOL. C'mon, let's see what fantastic lie you can come up with now! Put that imagination into overtime! This is a real stinger, ain't it?

Stew on that one for the evening. I'll save the rest of your bullshit for later!
Attachments:

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------
> Asshole...'s Urban Sombrero Wrote:
> --------------------------------------------------
> -----
> > There is no "spread" for the people catching
> > random incidental halibut who in your next-day
> 4am
> > delivery fantasy are running a day boat or
> > otherwise just to catch one fish to rush back
> to
> > the dock to drive it to the airport to jet it
> to
> > your dumb ass all for $6/lb. Dumbass.
>
> Once again for the truly stupid, the spread is
> between what a restaurant owner needs to pay a
> distributor per portion of a product and what he
> can then turn around and charge his customer for
> that same portion. As the spread increases (as it
> recently did for FRESH Atlantic halibut), so does
> the likelihood of a product appearing on the menu.
>

None of which again changes that nobody fishing is going to run their boat and crew to "work one line" to catch one fish and otherwise bust their ass at their expense to get 4 oz. to you within 10 hours for the $6/lb after heading and gutting that they get out of it. Sorry douche bag.

>
> It is meanwhile a complex of different factors
> that determines short-term economic return to the
> seafaring elements in the larger drama. Day-boats
> of course return to port with whatever marketable
> catch thay have managed to bring aboard during the
> day. Some of these boats will have reached a
> local halibut maximum of one fish per boat per day
> and some will not. But all FRESH halibut will
> arrive in port aboard one or another of these
> vessels.
>
> > "There is currently no directed fishery for
> > Atlantic halibut within federal waters of the
> U.S.
> > EEZ, although some small-scale harvests occur
> > within state waters off of Maine. Virtually all
> > landings from the Gulf of Maine-Georges Bank
> stock
> > region occur as bycatch in U.S. or Canadian
> > groundfish fisheries."
>
> And thanks to all this undirected daily by-catch,
> Atlantic halibut remains (as it long has been) an
> important catch in the region. Day-boats provide
> but the first step in a journey that will carry
> FRESH halibut out over hundreds of miles in many
> directions to end up on a dinner plate near you.
> If you are fortunate, perhaps a chef will serve it
> with a sauce of fresh peppers to complement the
> sweetess in the fish.

"Seafaring elements" lmao You really are a fucktard.

No it is not. The vast majority are caught by commerical groundfishing boats as incidental catch. Beyond that it's incidental catch mostly by lobster boats who set lines while working pots primarily for other groundfish. There are a trivial few if any remaining boats targeting halibut. Just 1 of the 50-ish boats permitted for halibut in a survey of Maine fishermen. None are hauling right back in with your one stinking 50 lb. halibut. They get back when they get back and what they catch will be stored and processed along with the rest of their catch at a local processor and leave whenever their truck is full, not on some special private jet just for you. You might at various times end up with some out of the water the previous day due to fortunate circumstances, but not on any routine, regular basis. No reputable sellers will even claim that. You can find smaller markets who will take orders when they happen to have some and/or ship overnight when it becomes available. A distributor in the mix just increases the delays.

As they say, if you want fresh fish, then catch it yourself.

>
> > No, it is not by anyone other than your dumb
> ass.
>
> So you think it was I who put that 390-pound
> number out on the internet? LOL! It was sourced
> to the Encyclopedia of Life. Feel free to go
> quibble with them. I'm sure they'll take your
> concerns quite seriously.
>
> > Off-point babbling.
>
> Hardly. It was and is quite on point with respect
> to your supreme levels of baboon-like ignorance
> regarding Kona coffee culture and marketing. I of
> course once again have a fresh cup sitting right
> here beside me. Michael Amouri had nothing to do
> with it today either, but it is still really good.
>
>
> > Which, just as I said, anyone else can buy.
> > You're nobody special. He's not either.
>
> LOL! The fruit is so easily bruised. But you are
> not contradicting anything or anyone here. You
> were simply too emotionally disturbed to have come
> to a proper understanding of what was said
> earlier. This sort of thing happens quite often
> with some sorts. There's just no telling how much
> they will misunderstand.
>
> > BTW, you fucked up with your earlier reference
> to
> > "Prime" Kona beans. Prime is the lowest grade.
>
> LOL! Both "Prime" and "No. 1" (the next-lowest
> grade) were raised with regard to the questionable
> pedigree of a can of Trader Joe's so-called Kona.
> Sounds like you missed that boat right along with
> all those many, many others.


Sounds more like you don't really know what the fuck you're talking about. Yet again.

The grades apply only to Kona (and other regional coffee) growers/sellers in Hawaii. Trader Joe's or other outside sellers of finished roasted coffee are not required to use them.

Furthermore, you don't seem to understand that the grades relate to physical characteristics of GREEN coffee beans (i.e., intended for sellers/buyers of whole GREEN beans as an agricultural commodity) not implying anything with respect to the quality of the coffee made from them. The use of the grades for finished roasted coffee really isn't even appropriate. It's marketing. Anyone who tells you otherwise is blowing smoke up your ass. Here, I'll let the Kona Coffee Farmers Association explain it to you from a discussion of past proposed changes to the grading:

Quote

Deceptive Coffee Grade Descriptions

The “quality” of coffee is a subjective judgment as to the desirability of the taste of brewed coffee in the cup. Such a measure of quality does not necessarily have a relationship to the size or the appearance of green beans.

The current and the proposed “grade” classifications used by the HDOA give the false impression that the grade classifications are measures of quality (that is, Kona “Extra Fancy” tastes better than “Fancy” or “No. 1” or “Prime”). The grades, however, primarily indicate bean size, not the quality of the brewed coffee in the cup.

For years professional cuppers—and HDOA inspectors–who taste coffee for a living have observed that there is no detectable quality difference between coffee from the same farm brewed from “Extra Fancy” and “Prime”. They have also observed that the defect element of the Hawaii coffee grade system—at least for Prime and above—has no discernable effect on taste quality. If the Hawaii coffee grades primarily indicate size of beans, then the names of the grades should describe size (for example, “Large Size Beans”, “Medium Size Beans”, “Small Size Beans”)—and not imply quality differences in brewed coffee.

Even though “Kona Prime” continues to offer the same taste for brewed coffee that made Kona coffee world famous, continued use of the current grade names falsely implies that the quality of Kona coffee has declined because CBB damage reduces the amount of Kona meeting the “higher” grades like “Extra Fancy” and “Fancy”. This is a point clearly illustrated by the Greenwell Farms Inc.’s. CBB White Paper of July 2013 (posted at www.konacoffeefarmers.org). GFI’s green bean market has been adversely affected by the perception of buyers that GFI’s inability in 2012/2013 to deliver “Extra Fancy” or “Fancy” grades indicates a decline in “quality” of Kona coffee—when, in fact, the traditional quality taste of brewed Kona coffee is readily available from Kona “Prime” which GFI had available in abundance.

The HDOA should take steps to eliminate the false impressions generated by the names of its grade classifications.

BTW, the Kona growers association seems just fine with Trader Joe's product and marketing/labeling:

Quote

Resolved

That the Kona Coffee Farmers Association awards to Trader Joe’s an HONORARY MEMBERSHIP in recognition of Trader Joe’s contribution to the reputation of 100% Kona Coffee and to the objectives of the KCFA.

Last, you didn't even get the grades right. The second lowest is not #1 but rather Select. The lowest is #3 but it can't, at least for Hawaiian growers, be labeled as Kona (or any of the other regional labels to which the HDOA grades apply).

>
> > You're not paying him for some exclusive access
> to
> > the "elite global supply chain." Have you
> > forgotten what you're even arguing about? lol
>
> You are the only one arguing this exclusivity
> nonsense, this because of your already noted
> failure to comprehend properly what was plain and
> ordinary English writing.
>
> You are no doubt well warranted in imagining all
> these people out there operating on planes and
> levels that are much, much higher than the ones
> you have come to occupy. But they are not doing
> so because they have been granted some sort of
> exclusive license. They simply go out and do it,
> while you for your own reasons do not.


Uh, no dumbass. That was your whole spiel. That Michael (and you) somehow have access to the "tippy-top tiers of the global supply chain" that larger groups like Trader Joe's, Costco, Whole Foods, etc., don't. Remember that one? Obviously complete bullshit.

>
> > Appears that you'll remain stuck on stupid.
> Have you
> > really not figured out by now that there are
> multiple
> > people here who regularly abuse your dumbass?
>
> LOL! The clone-phonies come and go at the same
> times. They exhibit the same sorts of odd syntax
> and other peculiarities of speech. They make the
> same dumb mistakes and say the same insipid
> things. Face it, douche -- they're all you. No
> matter their hapless numbers, you leave your
> defective stamp and brand on all of your
> illiterate Fail Army toy soldiers as you once
> again make a complete ass of yourself, getting the
> living shit kicked out of you on a daily basis for
> your trouble.

Like I said, stuck on stupid. Carry on. Your fail is a continual source of amusement for us. lol

>
> > Uh, rightttt. Only a douche bag desperately
> > trying to find something to argue would assume
> > other than normal ambient given the discussion.
>
>
> There is no "normal ambient" to resort to, Mr.
> Wizard, and you can't do the calculations at all
> without values for the variables. Even for a
> person well known to understand next to nothing at
> all about STEM topics, you have completely fucked
> this one up.
>

We're talking about grinding and brewing coffee. When you're doing that somewhere and under some conditions that typical conditions vary enough to change that in any significant way, then let me know. Until then you remain a dumb ass.


> > Ummm, a simple vacuum bag does not mean "NO
> OXYGEN AT ALL" lmao
>
> LOL! It does with respect to a complete
> imbecile's claim that oxidation is about to occur.
>

It obviously does occur. As does loss of aromatic and other volatile components and other changes. Even you likely realize now that you completely pooched that one just like you fucked up with the 300 lb 'typical' halibut. I'll let the Specialty Coffee Association of America (SCAA) explain it to you:

Quote

Oxygen availability is deemed by many the primary enemy of roasted coffee and affects staling reactions in a variety of ways. Of course, factors that influence the interaction between oxygen and coffee bean or grounds, such as packing density, ground size, or bean surface area, also influence these reactions (Ross et al. 2006; Illy and Viani 2005). Oxidation can not only responsible for loss of some aroma compounds, but also the formation of off-flavors, such as rancidity (Prescott et al. 1937; Illy and Viani 2005).

It has been found that most of the compounds responsible for the aroma of freshly roasted beans are very susceptible to oxidation and can be lost quickly after roasting. Some work has determined that degradation of freshness occurs as soon as coffee has contact with oxygen. Poisson and others (2006) found that hexanal, formed by oxidation reactions, was immediately generated in roasted coffee in an unprotected setting. They also found that low-weight sulfurous compounds dissipated rapidly with exposure to oxygen. Labuza et al. (2001) determined that oxygen was the most important factor controlling the shelf life of coffee, and showed that reducing oxygen to 0.5% in a coffee container could increase shelf life by 20-fold. One research group found that for each 1% oxygen increase there is an increase of the rate of degradation of 10% (Cardelli and Labuza 2001). Even at very low levels of oxygen in packaged coffee (<2%), this oxygen has been found to migrate into coffee and facilitate oxidation reactions (Harris and others 1974).

Lipid oxidation occurs as degassing and volatile compound loss goes on and is also affected by oxygen availability (Nicoli et al. 1993; Prescott et al. 1937). Huynh-Ba et al. (2001) found that the oxidation of lipids to volatiles occurred during the first 24 hours after roasting and grinding. Another study found that trained sensory assessors were able to detect rancidity in coffee packed in air after four months (Marin et al. 2008). These volatiles undergo subsequent reactions to influence volatile secondary oxidation products, which contribute to the “rancid” flavor that can be found in stale coffee.

The Effect on Taste

Not all studies that have investigated the staling of coffee have included how these chemical reactions influence taste. However, when taste is included it is apparent how immediate staling is. Just one week after roasting, tasters in one study preferred soluble coffee that had been stored in a can with 0% oxygen over coffee stored under 2% oxygen (Harris et al. 1974). Ross and others (2006) found that sensory panelists preferred fresh coffee compared with two-week stored coffee, finding the coffee bitter, but also preferred two-week stored coffee over one-week stored coffee. A different research group, Cardelli and Labuza (2001), found that sensory testers detected a loss of quality in coffee with increases in oxygen partial pressure, water activity, and temperature, confirming that these environmental influences made their way to the cup. They deemed that oxygen had the most critical role, with a close to twenty-fold staling acceleration difference between 0% oxygen and average sea level oxygen concentrations.

Many studies on staling include a sensory evaluation of coffee aroma, as opposed to taste. Aroma testers in Steinhart and Holscher’s (1991) study noted that coffee one-week off-roast were “distinctly less odor-intensive” and showed “less aroma freshness.” The researchers determined that this was due to quickly dissipating “low boiling” components such as sulfur compounds, Strecker-aldehydes, and alpha-dicarbonyls. Sanz and others (2001) found that eight identified volatile compounds were positively correlated with the sensory rating of aroma freshness and that the greatest rate of freshness loss occurred in the first month of coffee storage...

Lots more objective information explaining the chemistry involved and effects and desirability of grinding just before brewing if you're ever interested in more than buying by name and price.

>
> > And btw what happens once you open it?
>
> Presumably, one brews a pot of coffee. And
> depending upon how quickly one expects the entire
> contents of the bag to be put to such a purpose,
> one would next consider whether and how best to
> store any remainder. This is not really such a
> cosmic-level problem for most.


And there is no longer any vacuum and it's (even more) subject to losses in quality. Which is the point of grinding just before brewing. Now you might reasonably argue that it's not worth it to YOU. You cannot deny that the physical/chemical changes obviously do happen and much more so when you greatly increase surface area by by grinding. That's the whole point of grinding coffee to begin with - to make the water extraction more effective. The same applies with respect to a wide variety of components in coffee which affect taste.

>
> > You mean like virtually everyone who knows
> anything about good
> > coffee including Michael and every other good
> and even most
> > half-assed coffee shops in the world?
>
> LOL! I drink every day better coffee than you are
> likely to have in years. And to think this latest
> round of procurement was at the bargain basement
> price of just $33 per pound. I can of course
> afford all this in some small part because of the
> money I have saved in cleverly not purchasing
> entirely unnecessary noise- and dust-making
> machinery.

You being a pompous ass who buys into pretentious bullshit doesn't change the facts as I stated them. Have you asked Michael why he doesn't just grind up all of his yet? Let us know...

Not to mention that you're paying more for misleading grades of pre-gound, pre-extracted decaf to begin with. Might as well just save your money and stir up a nice cup of Folgers crystals. lol

just a few. Wrote:
-------------------------------------------------------
> And they let me uncork it too? LOL. C'mon, let's
> see what fantastic lie you can come up with now!
> Put that imagination into overtime! This is a real
> stinger, ain't it? Stew on that one for the evening.
> I'll save the rest of your bullshit for later!

Wow! You went into DC and spent $125 dollars on a single pedestrian bottle of wine just so you could attempt to cover your sorry ass on FFXU? That can't be a healthy thing. But at least you did pay for it this time (I assume), rather than just running in, snapping some photos, and running out again.

Again, if you want to be a "wine guy" get into cases of actual investment-grade wines, get them insured, and have a professional store them for you. As is, you're like a weekend duffer claiming to be some scratch shooter. It's pathetic.

Asshole...'s Urban Sombrero Wrote:
-------------------------------------------------------
> None of which again changes that nobody fishing is
> going to run their boat and crew to "work one
> line" to catch one fish and otherwise bust their
> ass at their expense to get 4 oz. to you within 10
> hours for the $6/lb after heading and gutting that
> they get out of it. Sorry douche bag.

Day-boats go out in the morning and -- like clockwork -- they return home again in the evening. In between, they take what they can get. Part of what they can get is obtained by cleaning one or more branches in a long-line set. They don't have the heavy equipment needed to handle miles and miles of these lines, but they can take the marketable catch (including up to one halibut per boat per day) from a branch, free the non-marketable by-catch, and then return the line to the water as good as new. Everybody wins.

> No it is not. The vast majority are caught by
> commerical groundfishing boats as incidental catch.

All of that "vast majority" is cat food and fish sticks. None of it will ever go to market as FRESH fish. You once again are too dumb to be able to see the trees for the forest. Smarten up.

> The grades apply only to Kona (and other regional
> coffee) growers/sellers in Hawaii. Trader Joe's
> or other outside sellers of finished roasted coffee
> are not required to use them.

You mean the laws and regulations of Hawaii apply only in Hawaii? Brilliant. But one would have to wonder why an operation like Trader Joe's would NOT prominently display the grade their product received.

> Furthermore, you don't seem to understand that the
> grades relate to physical characteristics of GREEN
> coffee beans (i.e., intended for sellers/buyers of
> whole GREEN beans as an agricultural commodity)
> not implying anything with respect to the quality
> of the coffee made from them. The use of the
> grades for finished roasted coffee really isn't
> even appropriate. It's marketing.

It's a simple matter of transparency. The people I buy from are happy to tell me how their beans graded out, and their product all comes proudly wearing the Kona Coffee Council Seal of Approval. There are some others in the market who aren't quite as forthcoming.

> BTW, the Kona growers association seems just fine
> with Trader Joe's product and marketing/labeling:

They actually lauded Trader Joe's PR work, not their product.

> Last, you didn't even get the grades right. The
> second lowest is not #1 but rather Select. The
> lowest is #3 but it can't, at least for Hawaiian
> growers, be labeled as Kona (or any of the other
> regional labels to which the HDOA grades apply).

Dude, you completely fumbled the grades as they were originally presented, foolishly assuming that "Prime" was a top grade. Only much later did you come to confront the fact of your error. This is just another dab of "pepper sauce" on your face.

> Uh, no dumbass. That was your whole spiel. That
> Michael (and you) somehow have access to the
> "tippy-top tiers of the global supply chain" that
> larger groups like Trader Joe's, Costco, Whole
> Foods, etc., don't. Remember that one? Obviously
> complete bullshit.

No, you worthless braindead douchebag. It is a plain and simple fact that both Michael Amouri and I obtain coffee from those tippy-top tiers of the global supply chain. Many others do as well. Not you, of course, but many others. The whole "exclusivity" thing has been a sorry-ass fabrication made possible only by your feeble understandings of the English language operating in tandem with the psychoses of envy that underlie your ever-warped and wildly unconstrained imagination.

> Like I said, stuck on stupid. Carry on. Your fail
> is a continual source of amusement for us. lol

There is no "us" involved, loser. It's all just you. You have no friends here other than some voices in your head.

> We're talking about grinding and brewing coffee.

We're talking about your ridiculous effort to calculate the density of a gas without knowing either its temperature or pressure. You received a flat-out "F" on that exercise. This was a first-order case of peeing all over yourself.

> It obviously does occur. As does loss of aromatic
> and other volatile components and other changes.

Attention all hopeless dumbfucks. Oxidation cannot occur at all in an absence of oxygen. A significant purpose of vacuum-packing is to remove oxygen to such an extent that oxidation cannot occur at any even remotely significant level. Space mission meals will keep for many months. Ground coffee will remain at its peak for at least weeks when properly stored. That's just the way the universe works these days, even for all the complete assfuck butthurt liars out there.

> Even you likely realize now that you completely
> pooched that one just like you fucked up with the
> 300 lb 'typical' halibut.

390 pounds for an average adult. Short-term memory banks would seem to be collapsing on your end yet again. Some might have recalled as well that the number was sourced to the Encyclopdia of Life, not to some wretchedly ignorant Falls Church gasbag.

> Lots more objective information explaining the chemistry
> involved and effects and desirability of grinding just
> before brewing if you're ever interested in more than buying
> by name and price.

Your truckloads of irrelevant google blah-blah are only a sign of your increasing desperation. It is all just as useless as your superfluous noise- and dust-producing vanity device. The problems of oxidation have been resolved beyond the poor power of some nonsense burr-grinder to add or detract. The childish shallowness of your barista-wannabe affectations does not change any of that.

> You being a pompous ass who buys into pretentious
> bullshit doesn't change the facts as I stated them.

Blue Mountain and Kona are widely enough regarded as two of the finest coffees available in the global marketplace. Blue Mountain is widely counterfeited, whereas estate-grown Kona is regulated and reliable. It is expensive in the eyes of some, but easily worth it to those who can afford and appreciate it. It does not appear that you would fall into either of those categories.

> Have you asked Michael why he doesn't just grind up
> all of his yet? Let us know...

No "us". It's still just the Lone Asshole. No horse of course, and no faithful Indian companion. Just the Lone Asshole. And of course, the question itself has been answered repeatedly. Again with the short-term memory issues.

> Not to mention that you're paying more for misleading grades
> of pre-gound, pre-extracted decaf to begin with. Might as well
> just save your money and stir up a nice cup of Folgers crystals.
> lol

As you should also have had the power to recollect, I don't drink the decaf myself. That's for friends and family members who prefer decaf. I don't mind spending money on friends and family members -- I have plenty of the stuff, after all -- and by all reports, Caffe Amouri sells some very rich and flavorful decaf. If I start to get complaints, maybe I'll try some of those Folger's crystals of yours. Until then, it's all good here. And as usual, it's all deep in the dumper where you are.

I like fish sticks with tartar sauce.

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------
> Asshole...'s Urban Sombrero Wrote:
> --------------------------------------------------
> -----
> > None of which again changes that nobody fishing
> is
> > going to run their boat and crew to "work one
> > line" to catch one fish and otherwise bust
> their
> > ass at their expense to get 4 oz. to you within
> 10
> > hours for the $6/lb after heading and gutting
> that
> > they get out of it. Sorry douche bag.
>
> Day-boats go out in the morning and -- like
> clockwork -- they return home again in the
> evening. In between, they take what they can get.
> Part of what they can get is obtained by cleaning
> one or more branches in a long-line set. They
> don't have the heavy equipment needed to handle
> miles and miles of these lines, but they can take
> the marketable catch (including up to one halibut
> per boat per day) from a branch, free the
> non-marketable by-catch, and then return the line
> to the water as good as new. Everybody wins.

Your fantasy fleet of day boats busting their ass and losing money fishing "one line at a time" for one halibut just for you doesn't exist.

>
> > No it is not. The vast majority are caught by
> > commerical groundfishing boats as incidental
> catch.
>
> All of that "vast majority" is cat food and fish
> sticks. None of it will ever go to market as
> FRESH fish. You once again are too dumb to be
> able to see the trees for the forest. Smarten up.
>

Which doesn't change the fact that the vast majority of halibut caught and sold into the market come from them not your fantasy fleet of day boats. For what day boats do exist it's also incidental catch in relatively small numbers. Most of the rest of the larger volume comes from outside markets and farming operations. None of which are on any routine basis getting a fish to you 10 hours after being caught. NOBODY is pulling a couple of ~50-ish lb halibut out of the larger stream of fish to rush it to the airport to a waiting plane to jet it off to BWI where it's code red from there. That's fucking ridiculous. We're talking about a bottom-feeding fucking halibut not some ultra-high-grade tuna that someone in Japan is going to pay +$1 million for at auction. I very much doubt that anyone ever even represented to you that was the case or that it was anything other than "fresh halibut." Which is a long, long fucking way from your fantasy fleet of day boats that you're pulling out of your dumb ass.

>
> > The grades apply only to Kona (and other
> regional
> > coffee) growers/sellers in Hawaii. Trader
> Joe's
> > or other outside sellers of finished roasted
> coffee
> > are not required to use them.
>
> You mean the laws and regulations of Hawaii apply
> only in Hawaii? Brilliant. But one would have to
> wonder why an operation like Trader Joe's would
> NOT prominently display the grade their product
> received.


Because (1) given the volume they're dealing with from a single estate it's very likely what would be a mix of grades, obviously, largely the bulk of the crop, and they don't bother with specific grading (which as above makes no difference in the quality of the roasted coffee) beyond it being legit 100% Kona coffee per standards, and (2) as below, it's inappropriate and misleading to label it using the HDOA grades other than for GREEN coffee.


> > Furthermore, you don't seem to understand that
> the
> > grades relate to physical characteristics of
> GREEN
> > coffee beans (i.e., intended for sellers/buyers
> of
> > whole GREEN beans as an agricultural commodity)
> > not implying anything with respect to the
> quality
> > of the coffee made from them. The use of the
> > grades for finished roasted coffee really isn't
> > even appropriate. It's marketing.
>
> It's a simple matter of transparency. The people
> I buy from are happy to tell me how their beans
> graded out, and their product all comes proudly
> wearing the Kona Coffee Council Seal of Approval.
> There are some others in the market who aren't
> quite as forthcoming.
>

Uh, no dummy. It's the exact opposite of transparency. It's inappropriate and misleading to label finished roasted beans using the HDOA grades for GREEN coffee beans. Also, the seal is only available to members of the Council who are Kona farmers and processors, not to others (roasters, buyers, coffee shops, etc.) who may sell the product downstream who may join only as associate members. So they're not even eligible to do so. Mainly, the seal is just one of the ways for members to fund the Council and for marketing purposes to sell to dopes like you who believe that it implies some actual measure of quality. It doesn't. It can go on a bag of shitty, poorly roasted coffee as long as it meets the basic criteria of the HDOA and they're a member of the Council.


> > BTW, the Kona growers association seems just
> fine
> > with Trader Joe's product and
> marketing/labeling:
>
> They actually lauded Trader Joe's PR work, not
> their product.

That's exactly wrong. What prompted the resolution was one of their members noticing TJ's use of "100% Kona" coffee on the labeling for one of their food products. They investigated and found that they were in fact using the proper labeling based on using the same 100% Kona beans as their coffee (which I'm sure that they're aware of the exact source). Obviously, they also appreciate larger-volume sales of their product as well as the marketing for "100% Kona" which they promote. The recognition is in contrast to other cases where they've tried to take various actions against others using misleading labeling.

>
> > Last, you didn't even get the grades right.
> The
> > second lowest is not #1 but rather Select. The
> > lowest is #3 but it can't, at least for
> Hawaiian
> > growers, be labeled as Kona (or any of the
> other
> > regional labels to which the HDOA grades apply).
>
>
> Dude, you completely fumbled the grades as they
> were originally presented, foolishly assuming that
> "Prime" was a top grade. Only much later did you
> come to confront the fact of your error. This is
> just another dab of "pepper sauce" on your face.
>

No dumbass, that would be you who fucked up yet again. First in not understanding that the grading doesn't apply to finished roasted coffee to begin with. Second in questioning the "pedigree" of Trader Joe's coffee and its labeling when apparently YOU are the one being chumped by sellers using the grading inappropriately as a marketing hook to charge you more for something that's N/A. Especially so in the case of GROUND coffee. That makes about as much sense as buying "Extra Fancy" nuts chopped up. Or "Large Grade AA" eggs pre-scrambled. lol And, as noted by the Kona growers association itself, the HDOA grading makes no difference in the cup. Last, in forgetting "Select" in your ordering of the grades. Three flailing strikes, you're out.


> > Uh, no dumbass. That was your whole spiel.
> That
> > Michael (and you) somehow have access to the
> > "tippy-top tiers of the global supply chain"
> that
> > larger groups like Trader Joe's, Costco, Whole
> > Foods, etc., don't. Remember that one?
> Obviously
> > complete bullshit.
>
> No, you worthless braindead douchebag. It is a
> plain and simple fact that both Michael Amouri and
> I obtain coffee from those tippy-top tiers of the
> global supply chain. Many others do as well. Not
> you, of course, but many others. The whole
> "exclusivity" thing has been a sorry-ass
> fabrication made possible only by your feeble
> understandings of the English language operating
> in tandem with the psychoses of envy that underlie
> your ever-warped and wildly unconstrained
> imagination.

It was you in your usual dumbass way trying to pretend that you're getting something that anyone else can't and questioning the "pedigree" of Trader Joe's coffee, claiming that Michael and you can get something from the "tippy top of the global supply chain" that TJ's, Whole Foods, etc., can't. Obviously complete bullshit.

>
> > Like I said, stuck on stupid. Carry on. Your
> fail
> > is a continual source of amusement for us. lol
>
>
> There is no "us" involved, loser. It's all just
> you. You have no friends here other than some
> voices in your head.


The fail train rolls on. lol


>
> > We're talking about grinding and brewing coffee.
>
>
> We're talking about your ridiculous effort to
> calculate the density of a gas without knowing
> either its temperature or pressure. You received
> a flat-out "F" on that exercise. This was a
> first-order case of peeing all over yourself.
>

Context - Get some. As I said, when you're grinding, storing, or brewing coffee under circumstances that change that in any significant way, then let me know. Until then you remain a dumbass desperately searching for something to argue about to save your dumb ass from your many other fuck ups.


> > It obviously does occur. As does loss of
> aromatic
> > and other volatile components and other changes.
>
>
> Attention all hopeless dumbfucks. Oxidation
> cannot occur at all in an absence of oxygen. A
> significant purpose of vacuum-packing is to remove
> oxygen to such an extent that oxidation cannot
> occur at any even remotely significant level.
> Space mission meals will keep for many months.
> Ground coffee will remain at its peak for at least
> weeks when properly stored. That's just the way
> the universe works these days, even for all the
> complete assfuck butthurt liars out there.

A typically sealed vacuum bag of coffee does not have "an absence of oxygen" dumbass. It's a simple partial vacuum which does not remove all oxygen or even all air. As proof of that you often can squeeze the bags and press air out of the valves to smell the coffee. And, as noted above, even a small percentage of 02 results in a large increase in the rate of staling. Even under lab conditions getting to 0% O2 requires multiple cycles of vacuum and flushing with inert gas. Which isn't done by small boutique coffee sellers. Beyond that half of the bags sampled in one test were found to have leaks at the seal. It also allows generated CO2, which continues to off-gas from freshly roasted coffee for some time and serves to displace 02 from the surface and prevent oxidation, as well as other aromatic and volatile components to escape through the valve during storage. And, of course, it's completely N/A once you open the bag.

In contrast, the nitrogen-flushed canning used by Trader Joe's which you were trying to belittle as being somehow inferior, is the better way.


>
> > Even you likely realize now that you completely
> > pooched that one just like you fucked up with
> the
> > 300 lb 'typical' halibut.
>
> 390 pounds for an average adult. Short-term
> memory banks would seem to be collapsing on your
> end yet again. Some might have recalled as well
> that the number was sourced to the Encyclopdia of
> Life, not to some wretchedly ignorant Falls Church
> gasbag.

Wrong dumbass. You fucked up again. The average weight is nowhere near 390 lbs. Relying on the dumb Google "Answer Box" was your first fail since it's widely known that lots of those are completely fucked up. No telling where the algorithm is pulling that from and it doesn't even indicate what it's an average. Your second fail was not actually going to the Encyclopdia [sic] of Life which you cite to see that it doesn't even address average weight. It reports only a MAXIMUM body mass of 320.0 kg (which is the same largest reported +700 lb fish which I'd mentioned earlier). It has no information regarding average weight. Other reputable sources will show, as I said, that the current hook-and-line RECORD is 418 lbs and a typical weight is in the 50-100 lb range for commercially landed fish, the bulk being at the lower end.

>
> > Lots more objective information explaining the
> chemistry
> > involved and effects and desirability of
> grinding just
> > before brewing if you're ever interested in more
> than buying
> > by name and price.
>
> Your truckloads of irrelevant google blah-blah are
> only a sign of your increasing desperation. It is
> all just as useless as your superfluous noise- and
> dust-producing vanity device. The problems of
> oxidation have been resolved beyond the poor power
> of some nonsense burr-grinder to add or detract.
> The childish shallowness of your barista-wannabe
> affectations does not change any of that.


They clearly have not been resolved. They are undeniable on any objective basis. Now whether that makes any difference to YOU at a practical level is another matter. I'm not barista-wannabe nor am I even anywhere near being a coffee snob. Short of instant, I'll swill down pretty much anything at times. I don't buy into much of any of the hokus-pocus or tedious wine-like nonsense. But I've been around coffee long enough including roasting my own to know what makes it good or not so good and what I like independent of name/price (and I happen to have a biochem degree so I understand things like oxidation reactions very well). You'll be hard pressed to find anyone who says that grinding fresh doesn't make for a better cup of coffee. You'll find a lot who say, Meh, night before is good enough. Or it's OK for a few days when I don't have the time. Or it's just some crappy Chock full o' Nuts anyway, who the fuck cares. Virtually none will claim that fresh, properly ground isn't better.

>
> > You being a pompous ass who buys into
> pretentious
> > bullshit doesn't change the facts as I stated
> them.
>
> Blue Mountain and Kona are widely enough regarded
> as two of the finest coffees available in the
> global marketplace. Blue Mountain is widely
> counterfeited, whereas estate-grown Kona is
> regulated and reliable. It is expensive in the
> eyes of some, but easily worth it to those who can
> afford and appreciate it. It does not appear that
> you would fall into either of those categories.


Like I said, you're buying labels and price not coffee. Maybe one day you'll figure out the distinction and what makes more of the difference in good coffee. I kinda doubt it though.

>
> > Have you asked Michael why he doesn't just grind
> up
> > all of his yet? Let us know...
>
> No "us". It's still just the Lone Asshole. No
> horse of course, and no faithful Indian companion.
> Just the Lone Asshole. And of course, the
> question itself has been answered repeatedly.
> Again with the short-term memory issues.


I'll take that as a no.

And yet another fail in not being able to distinguish obviously different posters.

>
> > Not to mention that you're paying more for
> misleading grades
> > of pre-gound, pre-extracted decaf to begin with.
> Might as well
> > just save your money and stir up a nice cup of
> Folgers crystals.
> > lol
>
> As you should also have had the power to
> recollect, I don't drink the decaf myself. That's
> for friends and family members who prefer decaf.
> I don't mind spending money on friends and family
> members -- I have plenty of the stuff, after all
> -- and by all reports, Caffe Amouri sells some
> very rich and flavorful decaf. If I start to get
> complaints, maybe I'll try some of those Folger's
> crystals of yours. Until then, it's all good
> here. And as usual, it's all deep in the dumper
> where you are.


I really don't pay much attention to your bullshit other than to correct your many obvious mistakes and just generally fuck with your dumb ass because you're such a massive douche bag. Buy whatever labels and smoke you want as far as I care. Makes no fucking difference to me. I'll just call your dumb ass on it when you post your pompous bullshit and you're really just being chumped. Dumbass.

Asshole...'s Urban Sombrero Wrote:
-------------------------------------------------------
> I really don't pay much attention to your bullshit
> other than to correct your many obvious mistakes
> and just generally fuck with your dumb ass because
> you're such a massive douche bag. Buy whatever
> labels and smoke you want as far as I care. Makes
> no fucking difference to me. I'll just call your
> dumb ass on it when you post your pompous bullshit
> and you're really just being chumped. Dumbass.

Your resignation is duly noted. It was certainly expected after your losses mounted to include every single point of contention. Maybe go ruin a perfectly good strip steak next.

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------
> Asshole...'s Urban Sombrero Wrote:
> --------------------------------------------------
> -----
> > I really don't pay much attention to your
> bullshit
> > other than to correct your many obvious
> mistakes
> > and just generally fuck with your dumb ass
> because
> > you're such a massive douche bag. Buy whatever
> > labels and smoke you want as far as I care.
> Makes
> > no fucking difference to me. I'll just call
> your
> > dumb ass on it when you post your pompous
> bullshit
> > and you're really just being chumped. Dumbass.
>
> Your resignation is duly noted. It was certainly
> expected after your losses mounted to include
> every single point of contention. Maybe go ruin a
> perfectly good strip steak next.


In other words:

- "You're right. Nobody ever gave me any indication that the halibut that I had on Monday of a holiday weekend was anything other than "fresh." The fantasy day boat rushing a fish to me less than 24 hrs out of the water was just some bullshit that I pulled out of my dumb ass to make me feel better about eating ~3-day old fish."

- "You're right. I completely fucked up with that 300 lb "typical" halibut thing."

- "You're right. There's nothing wrong with Trader Joe's 100% Kona coffee or its labeling. Even the growers association agrees that it's fine."

- "You're right. Trader Joe's, Whole Foods, etc., can get any coffee that Michael or I can. Likely better if they want to. Michael and I are nobodies with no special access to the 'tippy top' of anything."

- "You're right. I'm an idiot for not understanding that the HDOA grading applies only to GREEN coffee beans and I'm a chump for buying into the misleading marketing which even the Kona growers association says makes no fucking sense or difference in the cup. Even less so when I'm stupidly buying my grade AA Large eggs pre-scrambled so to speak."

- "You're right. Physical/chemical processes work the same way in my HELOC-financed kitchen remodel that I put too much of my money into as they do anywhere else."

- "You're right. I am too fucking stupid to figure out that there are multiple people here abusing my dumb ass."

- "You're right. I really should break down and buy a half decent burr grinder some day."

- "You're right. I am a massive douche bag."

htkNw

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------

> Wow! You went into DC and spent $125 dollars on a
> single pedestrian bottle of wine just so you could
> attempt to cover your sorry ass on FFXU?

Nope. As usual you're way the fuck off base. I opened a bottle that had been sitting in my cellar for more than a dozen years.

As for pedestrian, you only further reveal yourself as a complete boob. It is highly rated by many who know about such things. In fact, it is considered to be an outstanding wine one of superior character and style by Wine Spectator. Not having experienced any such wine, it is no wonder you are not in the know. You're envy and butthurt is duly noted.

$125? Well, we know that is the same amount you spent at Sea Pearl, a restaurant with a lower rating than Oceanaire!


> That can't be a healthy thing.

Many doctors agree that red wine in moderation is a very healthy thing!

> But at least you did
> pay for it this time (I assume), rather than just
> running in, snapping some photos, and running out
> again.

You really don't want your ass handed to you again, do you?

> Again, if you want to be a "wine guy" get into
> cases of actual investment-grade wines, get them
> insured, and have a professional store them for
> you.

I have plenty of investments. I buy wine to drink and enjoy with a nice meal. It's a lifestyle you can only Google.

> As is, you're like a weekend duffer claiming
> to be some scratch shooter. It's pathetic.

If I'm a duffer, you're a fucking paraplegic that can't lift a club! BTW, it is scratch golfer, not shooter. You sure you've even had a club in your hands?


PS - funny to watch you go all apeshit in the Fox/Vienna thread - a thread in which I never posted. Do you spend all your weekends thinking about me or was this past weekend special? Did the cork picture upset you that much? I bet it did! Now, that's NOT healthy!

Asshole...'s Urban Sombrero Wrote:
-------------------------------------------------------
> You're right. I am a massive douche bag.

Nothing but emotional whine and rehash over points you've already been obliterated on. Put a fork in yourself, asshole.

By the way, what happens to the volume of a pound of coffee when you grind it?

a) It gets significantly smaller.
b) It gets significantly larger.
c) It stays about the same.
d) All of te above.

just a few. Wrote:
-------------------------------------------------------
> I have plenty of investments.

You're an eternal loser who does his losing in the decaying shithole of Falls Church City where he makes up ridiculous lies to make himself feel better. Your investments might include shares in defunct water taxi operators while being recently reported to include some deck-based multi-ton industrial grade barbecue-grill-cum-pizza-oven monstrosity. Some investment adviser YOU must have!

I'll meanwhile be in those Club Level seats again tonight. Nothing special for me, of course. I'll end up doing 40-45 games once again this year. Just one of the ways in which the idle rich may choose to reward themselves for the grand success they've had in life. Living out in the Sweet Spot would of course be another.

Hey look, the fucking pussy could respond to the rest of the post so he cherry picked a single line to rant on. Yeah, you fucking pussy, it is an admission of your defeat!

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------
> just a few. Wrote:
> --------------------------------------------------
> -----
> > I have plenty of investments.
>
> You're an eternal loser who does his losing in the
> decaying shithole of Falls Church City where he
> makes up ridiculous lies to make himself feel
> better.

You're the only one who has been proven to be a liar. Pictures don't lie, asshole. And the decaying lie has been blown out of the water. That's 'cause numbers don't lie either, asshole. So sorry it's too "overpriced" for your downtrodden ass!

> Your investments might include shares in
> defunct water taxi operators

Wrong poster, asswipe. This is why you're such an easy fucking target.

> while being recently
> reported to include some deck-based multi-ton
> industrial grade barbecue-grill-cum-pizza-oven
> monstrosity.

Deck based? Who said it was deck based? Jesus man, you're one fucking fail after another.

> Some investment adviser YOU must
> have!

It's called disposable income. We get it. You don't have any of that!

> I'll meanwhile be in those Club Level seats again
> tonight. Nothing special for me, of course. I'll
> end up doing 40-45 games once again this year.
> Just one of the ways in which the idle rich may
> choose to reward themselves for the grand success
> they've had in life. Living out in the Sweet Spot
> would of course be another.

Sorry pops, living in some outer suburb hell with an asphalt driveway and a shitty ass carport is VERY far from sweet. Some might call it torture! Figure out if your asphalt driveway is impervious or not yet? LOL!

McDonalds used to be a little too expensive for most peoples - people only went if they needed convenience, good farm food, and a price less than a sit down restaurant. the meat was from a local butcher fresh, nothing had been frozen, etc. it was back yard grill right from the farm almost.

today, at ? $1.15 per item - your getting idunno meat frozen - andyou can't say american food is overpriced ...

it's grocery stores that are overpriced culprits in comparison (by weight)

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------
> Asshole...'s Urban Sombrero Wrote:
> --------------------------------------------------
> -----
> > You're right. I am a massive douche bag.
>
> Nothing but emotional whine and rehash over points
> you've already been obliterated on. Put a fork in
> yourself, asshole.
>


We know that your massive douche bag ass has been stomped all over when that's the best that you can do for any response. lol


> By the way, what happens to the volume of a pound
> of coffee when you grind it?
>
> a) It gets significantly smaller.
> b) It gets significantly larger.
> c) It stays about the same.
> d) All of te above.


e. You get chumped into paying more for larger beans just to be ground up because you're a massive douche bag who doesn't understand the grading.

6H3Xh Wrote:
-------------------------------------------------------
> McDonalds used to be a little too expensive for
> most peoples - people only went if they needed
> convenience, good farm food, and a price less than
> a sit down restaurant. the meat was from a local
> butcher fresh, nothing had been frozen, etc. it
> was back yard grill right from the farm almost.
>
> today, at ? $1.15 per item - your getting idunno
> meat frozen - andyou can't say american food is
> overpriced ...
>
> it's grocery stores that are overpriced culprits
> in comparison (by weight)


McDonalds is pretty much the only chain fast food restaurant I eat at. I can get a very filling meal of 2 McDoubles with cheese and 2 apple pies for less than $3.50. It's nasty food so I don't eat there more than once a month or so, maybe less.

McDonald Wrote:
-------------------------------------------------------
> 6H3Xh Wrote:
> --------------------------------------------------
> -----
> > McDonalds used to be a little too expensive for
> > most peoples - people only went if they needed
> > convenience, good farm food, and a price less
> than
> > a sit down restaurant. the meat was from a
> local
> > butcher fresh, nothing had been frozen, etc.
> it
> > was back yard grill right from the farm almost.
> >
> > today, at ? $1.15 per item - your getting
> idunno
> > meat frozen - andyou can't say american food is
> > overpriced ...
> >
> > it's grocery stores that are overpriced
> culprits
> > in comparison (by weight)
>
>
> McDonalds is pretty much the only chain fast food
> restaurant I eat at. I can get a very filling
> meal of 2 McDoubles with cheese and 2 apple pies
> for less than $3.50. It's nasty food so I don't
> eat there more than once a month or so, maybe
> less.


Why would you consume that shit?

just a few. Wrote:
-------------------------------------------------------
> Sorry pops, living in some outer suburb hell with
> an asphalt driveway and a shitty ass carport is
> VERY far from sweet. Some might call it torture!
> Figure out if your asphalt driveway is impervious
> or not yet? LOL!

Suck it, Sally. These posts of yours are just further lowly laments over points you have already had the living shit kicked out of you over. You are just a failed and perpetual loser.

By the way, a pound of coffee is a always a pound of coffee. It loses volume when it is ground because all that between-the-beans space where flavor-robbing air and oxygen hang out is compacted out of existence. Across the pond, it would be common to spot foil-wrapped, vacuum-packed bricks of ground coffee on the shelves of any upscale konditorei. Like space mission meals, that stuff stays in peak condition for a long, long time.

And by the way also since you do not seem to be aware of it, the gas emitted from a one-way valve if you squeeze a sealed bag of coffee is not air, but carbon dioxide, something that roasted coffee beans naturally produce. If it were not for those little valves, the very real possibility of bags exploding would exist.

So if you can remember any of the above for longer than the usual minute or two, you will have become just a teensy little bit smarter here. But overall of course, you will still be a hopelessly downscale dumbfuck trapped in the bowels of a decaying shithole.

[PS. Nice game last night. Started out badly enough, but became more and more entertaining as the evening went along. Didn't stop off in Falls Church either coming or going. Like everybody else, we just drove by and were glad when that bit was over.]
.
Attachments:

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------
> just a few. Wrote:
> --------------------------------------------------
> -----
> > Sorry pops, living in some outer suburb hell
> with
> > an asphalt driveway and a shitty ass carport is
> > VERY far from sweet. Some might call it
> torture!
> > Figure out if your asphalt driveway is
> impervious
> > or not yet? LOL!
>
> Suck it, Sally. These posts of yours are just
> further lowly laments over points you have already
> had the living shit kicked out of you over. You
> are just a failed and perpetual loser.

OK, MR. "I have to backtrack, evade and make an excuse every singe time I get my ass handed to me"

You surrendered long ago and are simply posting nonsense in a vain attempt to get the last word in. Like all of your other endeavors, this one will fail as well.

> By the way, a pound of coffee is a always a pound
> of coffee. It loses volume when it is ground
> because all that between-the-beans space where
> flavor-robbing air and oxygen hang out is
> compacted out of existence. Across the pond, it
> would be common to spot foil-wrapped,
> vacuum-packed bricks of ground coffee on the
> shelves of any upscale konditorei. Like space
> mission meals, that stuff stays in peak condition
> for a long, long time.

And I care why?

> And by the way also since you do not seem to be
> aware of it, the gas emitted from a one-way valve
> if you squeeze a sealed bag of coffee is not air,
> but carbon dioxide, something that roasted coffee
> beans naturally produce. If it were not for those
> little valves, the very real possibility of bags
> exploding would exist.

Wrong poster, asswipe. You are seriously one dumb motherfucker.

> So if you can remember any of the above for longer
> than the usual minute or two, you will have become
> just a teensy little bit smarter here.

Wrong poster, shit for brains.

> [PS. Nice game last night. Started out badly
> enough, but became more and more entertaining as
> the evening went along. Didn't stop off in Falls
> Church either coming or going.

Probably hurts to see all those properties you can't afford!

Whoever took the picture you posted needs some pointers on how to take a picture. You can't even read the scoreboard! You fucking fail at that too!

just a few. Wrote:
-------------------------------------------------------

>
> Wrong poster, asswipe. You are seriously one dumb
> motherfucker.
>

Pardon his douche-bagginess. He's old and obviously easily confused.

Look at the dumbfuck go! The Envy & Butthurt are strong in Falls Church today!

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------
>
> By the way, a pound of coffee is a always a pound
> of coffee.

Shocker.


> It loses volume when it is ground
> because all that between-the-beans space where
> flavor-robbing air and oxygen hang out is
> compacted out of existence. Across the pond, it
> would be common to spot foil-wrapped,
> vacuum-packed bricks of ground coffee on the
> shelves of any upscale konditorei. Like space
> mission meals, that stuff stays in peak condition
> for a long, long time.


It's only a partial vacuum which under normal circumstances doesn't come near getting to 0% O2. At a practical level and assuming optimal conditions and good practice, the vacuum sealing typically used will get things down to ~2% 02. Combined with inert gas flushing you can get down to ~0.2%. That applies to both bagged or canned since they both use vacuum levels within the same general range and flushing works in the same way in either case. A bag collapses under vacuum while a can doesn't not because you've removed absolutely ALL air. With the right equipment and a good enough seal, you could potentially continue to pull vacuum until the bag comes apart or the can collapses. There is plenty of air including O2 within real-world packaging whether bagged or canned not even considering poor practice, leaks, etc. What gets rid of the residual 02 in what atmosphere remains in the can (or bag potentially) isn't the vacuum, it's through displacement by the flushing.

And no matter how finely it's ground coffee does not become packed so tightly that it's gas-impermeable.


> And by the way also since you do not seem to be
> aware of it, the gas emitted from a one-way valve
> if you squeeze a sealed bag of coffee is not air,
> but carbon dioxide, something that roasted coffee
> beans naturally produce. If it were not for those
> little valves, the very real possibility of bags
> exploding would exist.

I'm obviously aware that coffee off-gasses since I mentioned it above. It is both C02, air not removed to begin, various other volatile components released, leaks from seals and through the valves, pricked bags, etc. Doubtful that it would ever "explode." There's not that much pressure build. More that the bag will bulge and as a result may pop a weak seal and leak. Roasting your own you'll see bags bulge fairly often depending on how quickly you bag it after roasting. Usually that's a case of doing it wrong and not letting the coffee rest long enough after roasting. If you do then the bags don't really bulge much if at all. Also, they are just cheap little valves with no very critical aspect to their use so there are lots of failures. People who package coffee tend not to like the things much. Also being cheap little valves they only work well when there is a good pressure differential. As it becomes normalized or due to some fault or failure, they basically become two-way valves aka a big hole in the bag.

Beyond the above, the valves work kind of in exactly the way that you don't want. You want to keep the CO2 as well as various other aromatic and volatile components IN not let them out through the valve. CO2 helps to displace 02 from surfaces and to preserve the structure of coffee/cells and inter-cellular spaces within the beans (Illy, which patented the valved canning with flushing approach, has pictures of coffee treated in both ways if you care to look). That's where canning generally is considered superior to the valved bagging method. Grinding also works against that since you lose a lot of the CO2 as a result of the grinding process and it greatly increases surface area for further losses over time. In addition to storage considerations, this becomes more significant when you get into the esoterics of, for example, the quality of creama production when making expresso, it being formed from and the quality of which is dependent on CO2 and volatile oils preserved in and then released from the coffee during brewing. (Yet another example of how/why grinding just before brewing can make a difference.)


> So if you can remember any of the above for longer
> than the usual minute or two, you will have become
> just a teensy little bit smarter here. But
> overall of course, you will still be a hopelessly
> downscale dumbfuck trapped in the bowels of a
> decaying shithole.

If you're actually interested in this stuff beyond being just something to argue about because you're a massive douche bag, then there's plenty to keep you busy. Coffee is a major economic crop which means that like tobacco, soy, and others, there's lots and lots of objective research done on virtually every aspect of its production, processing, packaging, etc. So you don't have to try to come up with your own theories and you can better filter what's real from the snobbery and marketing nonsense.

LOL! Babbling about in a state of total disarray. You've had the living shit kicked out of you once again, water-taxi boy!

Vendordud Wrote:
-------------------------------------------------------
> LOL! Babbling about in a state of total disarray.
> You've had the living shit kicked out of you once
> again, water-taxi boy!


What's quite clear is that, once again as always, you don't know what the fuck you're talking about.




Did I mention that you're a massive douche bag?

Asshole...'s Urban Sombrero Wrote:
-------------------------------------------------------
> If you're actually interested in this stuff...

I already know about all this stuff, Pepper Sauce Boy. That's why you keep getting your flabby ass kicked here. You misread the first post in this thread and have been trashed for that and everything else you've tried to say since. Right down to your most recent series of spectacular physics flubs. Wile E Coyote successfully ran through tunnels painted on the sides of mountains more often than you've made a valid point here. No one would ever have expected more from you, of course.

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------
> Look at the dumbfuck go! The Envy & Butthurt are
> strong in Falls Church today!


Envious of an outside the beltway hovel with a carport and an asphalt driveway? Yeah, only trailer park trash are envious of that kind of lifestyle!

Was it hard grilling on your Weber Smokey Joe knockoff under the carport last night with all the storms? LOL!

Quick reminder: A wine rated 92 by Wine Spectator is considered to be an outstanding wine one of superior character and style, not pedestrian. Of course, you've never experienced such things!

just a few. Wrote:
-------------------------------------------------------
> Envious of an outside the beltway hovel with a carport and an
> asphalt driveway? Yeah, only trailer park trash are envious of
> that kind of lifestyle!

LOL! This ridiculous shit again? What a child! If you could afford to live where I live, you would. Despite the horses.

> Was it hard grilling on your Weber Smokey Joe knockoff under
> the carport last night with all the storms? LOL!

Actually, I cooked up the last of the weisswurst and Thuringer bratwurst from the German Gourmet. Those go so well with helpings of sauerkraut and the world's best potato salad which they of course also purvey. Fresh-brewed Kona and a slice of GG blackberry streusel tort for dessert. Yummy!

Originally of course, we had our usual Club Level tickets for the Nats last night, but we gave them away to family friends before realizing it would be Giolito's debut. Just as well, what with all the rain delay. And with as many games as we go to, I'm sure we'll have many chances to see him yet this year.

> Quick reminder: A wine rated 92 by Wine Spectator is considered
> to be an outstanding wine one of superior character and style, not
> pedestrian. Of course, you've never experienced such things!

Actually, Wine Spectator amounts to so much fluff. It's a less than highly regarded pop mag written principally for hopeless dilettantes and wannabes. Right up your alley, there.

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------
> LOL! This ridiculous shit again?

What you call ridiculous shit, the rest of us call facts.

> What a child!

Says the lying sack of shit caught in too many lies to count.

> If you could afford to live where I live, you
> would.

The fact is I can afford to not live where you've settled.

> Despite the horses.

Your wife has no bearing on where I choose to live. However, being married to a fucking hapless moron has not improved her chances of living the good life.

> Actually, I cooked up the last of the weisswurst
> and Thuringer bratwurst from the German Gourmet.

Wow! Probably the best meal ever cooked on the Smokey Joe knockoff under the carport consisted of four sausages worth $8-10.

> Those go so well with helpings of sauerkraut and
> the world's best potato salad which they of course
> also purvey.

Sauerkraut and potato salad with sausages? Did you think of that combination all on your own? LOL!

> Fresh-brewed Kona and a slice of GG
> blackberry streusel tort for dessert. Yummy!

Yup, that's called the high life for paupers like you. No doubt a fine meal, but hardly a world beater. Rather pedestrian actually! LOL!


> Actually, Wine Spectator amounts to so much fluff.

It's considered one of the "go-to" sources for such information. The fact that you are unaware of this comes as no great surprise.

But hey, see if you can find fault with ALL of the reviewers of this outstanding wine.

Jeannie Cho Lee 94 /100
Jeff Leve, The Wine Cellar Insider 94 /100
The Wine Front 94 /100
Stephen Tanzer 92 /100
Wine Spectator 92 /100
Jean-Marc Quarin 91 /100
Decanter 90 /100

Face it, chump, once again, you've had your sorry lying ass handed to you on a silver platter. Now, go dine on a nice meal of crow. You've earned it, you bloviated never has been and never will be. Steaming piles of dog shit have more credibility and intelligence than you do.

In case I'm not being clear enough here, let me make it simple for you - You lost. It wasn't just here, it has been every post you've ever made. You lost the moment you posted in this thread thinking I had already posted here.

Don't you see it? I am so far in your head, there is no possible way for you to ever win.

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------
> Asshole...'s Urban Sombrero Wrote:
> --------------------------------------------------
> -----
> > If you're actually interested in this stuff...
>
> I already know about all this stuff, Pepper Sauce
> Boy.

Obviously...




> That's why you keep getting your flabby ass
> kicked here. You misread the first post in this
> thread and have been trashed for that and
> everything else you've tried to say since. Right
> down to your most recent series of spectacular
> physics flubs. Wile E Coyote successfully ran
> through tunnels painted on the sides of mountains
> more often than you've made a valid point here.
> No one would ever have expected more from you, of
> course.


^ Ahhh, the distress call of the douchebaggi maximus.

Diet consists of stale coffee and 3-day old fish.

just a few. Wrote:
-------------------------------------------------------
> What you call ridiculous shit, the rest of us call facts.

LOL! You IMAGINE where I live and call that a fact? That's getting pretty pathetically desperate.

> Says the lying sack of shit caught in too many lies to count.

Doesn't say much for your counting skills. HINT: You start with something called ONE.

> The fact is I can afford to not live where you've settled.

You can afford only the slums of a decaying shithole. Everyone with a clue simply steers clear of the place from the outset. Those who land there by mistake get out as soon as they can.

> Your wife has no bearing on where I choose to live.

Horses do, thanks to your little-boy fear of them. And horses are a common enough sight out here in the Sweet Spot. I suppose you've been told at some point or other that the W&OD Trail is groomed for horses west of Vienna. Pretty scary!

> However, being married to a fucking hapless moron has not improved
> her chances of living the good life.

Well, we came up together, so like me, she lives an impressive lifestyle that you could only imagine and drool over. Large and beautifully landscaped property within easy reach of all manner of top-drawer amenities. Gorgeous and exquisitely appointed home with all the best modern features. But of course, no views of the neighbor's trash cans, no dust- and noise-producing burr-grinders, and no deck-based 8-ton outdoor commercial kitchen installations either! We are pretty much just content to live where you cannot afford to live, dine where you cannot afford to dine, and do what you cannot afford to do. That's just our lot in life. Embrace the inferiority, dude. It's what defines you.

> Wow! Probably the best meal ever cooked on the
> Smokey Joe knockoff under the carport consisted of
> four sausages worth $8-10.

Learn how to cook bratwurst properly, moron. Like strip steaks, they DO NOT belong on the grill. Of course exceptions can be made in the case of no-account total assholes who don't know the first thing about how to cook anything anyway and have no idea what a "pepper sauce" might be. Such a culinary dumbfuck!

> Sauerkraut and potato salad with sausages? Did you think
> of that combination all on your own? LOL!

No, it's a traditional German thing, which is probably why a place called "German Gourmet" sells it all. It's also delicious, by the way. Unless you can manage to wreck it somehow.

> Yup, that's called the high life for paupers like you. No doubt a fine
> meal, but hardly a world beater. Rather pedestrian actually! LOL!

Over your head, all of it. Although the Thuringer was 10% off this month.

> But hey, see if you can find fault with ALL of the
> reviewers of this outstanding wine.

Google-blasting yet again, asshole? What a worthless piece of shit! Meanwhile, a vintage that at its peak can be had off the shelf as a walk-in for $125 a bottle is no sort of fancy-shmancy wine at all, no matter how many phony sops and shills will line up for a fee to speak for it. If you want to play the game for real, get out there and purchase a few cases of actual investment-grade wine instead of wasting your limited time and resources on single bottles of what amounts to wannabe-grade toy-wine. Get yourself a legitimate stash, take out some insurance on it, and have it all professionally stored for you. This is how the big boys do it. Otherwise, just open another box of diapers.

> Face it, chump, once again, you've had your sorry
> lying ass handed to you on a silver platter.

Point of order -- you've been taken down on every single point here. A to Z. No exceptions. Same as it ever was.

> Now, go dine on a nice meal of crow. You've earned it,
> you bloviated never has been and never will be.
> Steaming piles of dog shit have more credibility
> and intelligence than you do.

Poor butthurt little boy! It seems that some little pony's feelings have been hurt once again. Boo-hoo.

> In case I'm not being clear enough here, let me
> make it simple for you - You lost.

When all else fails, declare victory and go home. And indeed all else has once again failed for you in spectacular fashion.

> It wasn't just here, it has been every post you've ever made.
> You lost the moment you posted in this thread thinking I had
> already posted here.

LOL! What a fabulous sham you are. You and your entire stable of "Someone Else" creeps and morons.

> Don't you see it? I am so far in your head, there
> is no possible way for you to ever win.

You pose no challenge to me on any front at all. You are a low-grade loser across the board. I see you as the cat sees the mouse that she will bat and toss back and forth for a while before simply biting it in the neck and ending its miserable existence. Squeak, squeak, little fellow!

Asshole...'s Urban Sombrero Wrote:
-------------------------------------------------------
> ^ Ahhh, the distress call of the douchebaggi maximus.
> Diet consists of stale coffee and 3-day old fish.

Seriously, dude. If that's the best you can do, just don't bother.

The best wine is sold at 7-11 .. Ask Any Wino in the Nest..

And your right.. It did suck trying to BBQ some Hog Meat on my Smokey Joe the other night out in the rain..But it was way better then that rotting fish with that pepper sauce you adore..

Your Pal..DAJAX

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------
> Asshole...'s Urban Sombrero Wrote:
> --------------------------------------------------
> -----
> > ^ Ahhh, the distress call of the douchebaggi
> maximus.
> > Diet consists of stale coffee and 3-day old
> fish.
>
> Seriously, dude. If that's the best you can do,
> just don't bother.


Says the chump buying his Grade AA eggs pre-scrambled.

Yeah, you already know about all this stuff...

lmao!

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------

> LOL! You IMAGINE where I live and call that a
> fact?

Are you denying the existence of an outside the beltway abode complete with a carport ant asphalt driveway? That's a frigging nightmare right there!

> Doesn't say much for your counting skills. HINT:
> You start with something called ONE.

No shit and one loses count of your lies once they hit the triple digits. HINT: that occurred a very long time ago.

> You can afford only the slums of a decaying
> shithole.

Prices don't lie, asshole. I suppose that's what gets your panties all in a bunch every single time they are presented to you. You see the prices and you start running around like a little girl screaming overpriced and decaying. You're such a predictable little pussy.

> Horses do, thanks to your little-boy fear of them.

Fear of horses? Now that's imagining something!

> And horses are a common enough sight out here in
> the Sweet Spot.

Your alleged sweet spot is an outer suburb shit stain (complete with a carport).

> I suppose you've been told at
> some point or other that the W&OD Trail is groomed
> for horses west of Vienna. Pretty scary!

Groomed? West of Vienna? Do tell! Are you talking about that parallel path of crushed bluestone?

Know where this is?



LOL! What a fucking loser!

> Well, we came up together, so like me, she lives
> an impressive lifestyle that you could only
> imagine and drool over.

There is nothing in your miserable life that I would want or need. Not a single thing.


> Learn how to cook bratwurst properly, moron.

Simmered in beer and throw on the grill to brown the casing. There is no better way than that. No surprise you've managed to fuck up cooking something as simple as a bratwurst. Here's another quiz for you. Know where the picture below is from?




In short, eat shit, fucker. You've royally failed again!

> Like
> strip steaks, they DO NOT belong on the grill.

Only a stupid and uncouth dumbfuck would claim that to begin with. It takes a real oafish retard to continue claiming it!



> > Sauerkraut and potato salad with sausages? Did
> you think
> > of that combination all on your own? LOL!
>
> No, it's a traditional German thing,

No shit, Sherlock. Like all other forms of wit, sarcasm is completely foreign to you.

>> Google-blasting yet again, asshole?

Yeah, you just happened to know where and for what price a bottle of 2000 Chateau Grand Puy Lacoste can be found?

Of course you didn't. You had to Google it.

> Point of order

Overruled! Bailiff, escort the defeated imbecile to his carport to sit in the corner!

Hahaha! Stand back, folks! She's a gonna BLOW!!!

ALL the fanbois are such frauds Wrote:
-------------------------------------------------------
> I got nuthin.

just a few. Wrote:
-------------------------------------------------------
> Are you denying the existence of an outside the beltway abode complete
> with a carport ant asphalt driveway?

Try to keep up. There is a large and beautiful property that dwarfs your own in all respects. There is a sightline-preserving and breeze-and-bird-conducting carport, as well as a shed that is larger than your living room and insured for more than your car. But there is no asphalt driveway. As has previously been explained in terms simple enough for most imbeciles to understand, we lovers of the lush, verdant, and spacious countryside that we are so fortunate to inhabit out here in the Sweet Spot appreciate the importance of permeable surfaces. We also recognize the value of swales, catchments, curb-cuts, rain gardens, and other eco-friendly, LID-based design adaptations that you slum-dwelling slobs in outdated lands of decay and toxic run-off will likely never come to understand.

> That's a frigging nightmare right there!

It ain't called "The Sweet Spot" for nothing, douche. It's the prime cut -- the best land to be found anywhere in the region.

> No shit and one loses count of your lies once they hit the triple digits.
> HINT: that occurred a very long time ago.

LOL! How many solar eclipses do you reckon it would be? And you surely must suck at all this seeing as you simply get the living shit kicked out of you here on quite the regular basis. One would think that lies would be kind of easy to refute. But time after time after time, you fail to demonstrate any refutation skills at all. Being a worthless dumbfuck, you simply lose and lose and lose here all the live-long day.

> Prices don't lie, asshole. I suppose that's what
> gets your panties all in a bunch every single time
> they are presented to you.

Yet again for those who are really slow on the uptake, price and value are two very different things. And you are simply a statistical nincompoop for failing to understand that comparisons between tiny little Falls Church City and great big Fairfax County are an example of apples-to-oranges ignorance from the get-go. Once again, the stupid jumps up to smack you down. Paying more for less has of course never been a good idea -- which is why those with actual money to spend avoid Falls Church City like the plague, thereby driving the median household income numbers of dozens of nearby communities to higher and much higher levels than what is found in FCC.

> Groomed? West of Vienna? Do tell! Are you talking about that
> parallel path of crushed bluestone? Know where this is?

The tourist who took that photo didn't. An actual equestrian would know that 32 miles of the 45-mile W&OD Trail are groomed for horses. The 13-mile marker is northwest of the Vienna Station on the way out through Bridleridge, Clarks Crossing, and Hunter Station. This is one of the most beautiful stretches anywhere along the W&OD, and there are lots of horses in the area. In Falls Church, you've got maybe one or two ready-for-the-glue-factory nags being hauled in each year to do Halloween hayrides. Line up next to the Moon Bounce.

> There is nothing in your miserable life that I would want or need.
> Not a single thing.

LOL! As has been pointed out over and over and over again, you cannot afford to live where I live, eat where I eat, or do what I do. You're basically just a big fat no-account failure. As for me, it was dinner for four at Eddie V's last night. The tip was $210. Eat your heart out, loser.

> Simmered in beer and throw on the grill to brown the casing. There is
> no better way than that. No surprise you've managed to fuck up cooking
> something as simple as a bratwurst.

Low-brows and barbarians may as well just stick with Johnsonville. Real actual bratwurst comes with all the flavors it is supposed to have already packed inside. Soaking these in alcohol and then setting them on fire is an insult to the sausage-maker's art.

BRATWURST PREPARATION FOR DUMMIES
Being a pan of water to the boil
Remove it from the heat and add bratwurst
Once they come up to temperature, remove them to a milk-bath
Dredge in unseasoned all-purpose flour
Brown over medium heat in oil or an oil-and-butter mix
(Brown means brown -- not black and not tan)

> Here's another quiz for you. Know where the picture below is from?

It's from a pastry shoppe. Do they sell grilled éclairs?

> Only a stupid and uncouth dumbfuck would claim that to begin with.
> It takes a real oafish retard to continue claiming it!

As your miserable misadventures with scallops and halibut have gone to show, a food expert, you most definitely are not. Once again, strip steaks are a poor choice for the grill. They would do much better being seasoned and pan-seared in a little oil over high heat on the stove-top, then finished in a 250-degree oven until the desired internal temperature is reached. Good idea to drizzle some clarified butter over the steaks as they go into the oven. Some people reverse the steps -- bake first, then sear. They are willing to run a significant risk of overcooking the meat while shooting for the perfect sear. That's a mistake in my book. Either way, let the steaks rest for several minutes after cooking is complete.

> No shit, Sherlock. Like all other forms of wit, sarcasm is completely
> foreign to you.

You have neither wit nor wits, dumbo. "Sarcasm" is but a wishful thinking form of post-hoc cover-claim for some sort of "fuck-up" over in your neck of the woods.

> Yeah, you just happened to know where and for what price
> a bottle of 2000 Chateau Grand Puy Lacoste can be found?

No, I googled it and sure enough -- I got back exactly what I expected. It's nothing special at all. Just another mid-grade over-the counter wine locally available for peanuts to simple walk-ins. This of course is a very different use of Google from posting random links to proxy sources of unsubstantiated nonsense when your own stocks of that have been exhausted.

Time to face the music, dumbass -- you and your imaginary band of phony fanbois are poster-children for continuous on-line crash-and-burn collapse and failure. You just can't do anything right here.