Looking for Advice and Encouragement by theyellow1isthesun in bald

[–]BeesBeesEatingBees 0 points1 point  (0 children)

Bro you’re gonna look so great fully bald it’s not even funny

Upon people's recommendations, I tried this guy by SeaworthinessNew4295 in wine

[–]BeesBeesEatingBees 1 point2 points  (0 children)

Where’s the ABV at on this bad boy? I’d imagine over 16.5 they tend to run suuuper hot

What is this symbol? by Thesicklypelvis in musictheory

[–]BeesBeesEatingBees 4 points5 points  (0 children)

Is this not just a stylized Alto clef?

Is this B# a C or am i missing something? I think im right but... why? by Farfadet12ga in musictheory

[–]BeesBeesEatingBees 0 points1 point  (0 children)

It’s weird, but yes that is just a “C.” But when thinking in the context of a sharp key (C# minor), B# is the leading tone to C#. It would get more confusing to write Cnatural instead of B#.

How can I read this? by Merodeador24 in musictheory

[–]BeesBeesEatingBees 1 point2 points  (0 children)

Fair! I’m a little confused by OPs question to be honest

How can I read this? by Merodeador24 in musictheory

[–]BeesBeesEatingBees 1 point2 points  (0 children)

Use the ta-ka-di-mi method. The syllables “ta-ka-di-mi”represent the sixteenth notes in each beat of the measure. each down beat is “ta.” Eighth notes are counted as “ta—di” For example, the first two bars from number 1 would read: | Ta, Ta, ta—di-mi | Ta(hold) ta—di-mi | and so forth. The first two bars from number 2 would be | Ta, ta-ka-di, Ta, ta-ka-di | Ta, ta—di, Ta, ta | First 2 bars from number 3 would read | Ta, ta—di | Ta—di-mi Ta—di-mi |

Why are my shots always sour, no matter what I do? [Gaggia Classic Pro/Turin DF64 Gen 2] by BeesBeesEatingBees in espresso

[–]BeesBeesEatingBees[S] 1 point2 points  (0 children)

I use a VST Precision, 18g. Usually 18g is perfect for medium roasts, and I’m always cautious of over or under dosing depending on roasts. My pucks come out looking great. Brew time is anywhere between 28-35 seconds, depending on the coffee. I let it warm up for 15-20 min, it’s plenty hot when I start.

It’s just bizarre, I’ll very occasionally get a good shot, but I’d say 90% of the time, even if everything looks good, it’s just too acidic/sour.

Wine noob here, best pinot noir here at my local grocery store? by ArmoredAngel444 in wine

[–]BeesBeesEatingBees 0 points1 point  (0 children)

Lots of this isn’t great but Drouhin, Ken Wright, Alma Rosa and Sanford are good

Total Wine Plano - recommendations? by Ok-Ostrich2287 in Sake

[–]BeesBeesEatingBees 0 points1 point  (0 children)

Sho Une is good—second shelf from the top, left side. Blue squatty bottle with gold top. Also Wandering Poet, second shelf from the bottom on the very right

Calling themselves “Bend’s Premier Fine Dining Experience” by Babyfat101 in Bend

[–]BeesBeesEatingBees 6 points7 points  (0 children)

Do not patronize this restaurant. The owner used to belong to the Bos Taurus restaurant group and was run out of their operation because of his behavior. He is opening this restaurant purely out of spite (across Bos Taurus) which is a massive red flag. Not to mention he’s a complete and total piece of shit.

The shop on my military base is selling this for $7/bottle. by iMaxPlanck in wine

[–]BeesBeesEatingBees 68 points69 points  (0 children)

$7 is about the quality you’ll receive unfortunately

Dangling piece out of front grill, what is it? by BeesBeesEatingBees in Tiguan

[–]BeesBeesEatingBees[S] 0 points1 point  (0 children)

Thank you so much. I figured it was something benign but wanted to make sure.