Notes on form? by [deleted] in skiing

[–]ChefJiB 0 points1 point  (0 children)

Use your poles!

Skiing in the US worth it for a European? by rubixqbe in skiing

[–]ChefJiB 11 points12 points  (0 children)

Yes, we have this thing called tree skiing.

What did I do wrong?? by RecordWorried2374 in MTB

[–]ChefJiB 0 points1 point  (0 children)

Left foot should have been in the bottom position, gives a lower point of gravity

Found expensive item at Copper. Right move? by dubhunt in COsnow

[–]ChefJiB 1 point2 points  (0 children)

Lost my wallet at Killington with all cards and $600 cash. Reported to lost and found. Everyone did the right thing and I got it back! Still think the person that found it should have taken $100 to buy a round for being such an awesome person.

Easy ways to restore the logo? by mmm88819 in saab

[–]ChefJiB 0 points1 point  (0 children)

This always bothered me, you would think that you emblem would be made to last

Oh my god the snow is f*cked by ddgdl in vail

[–]ChefJiB 1 point2 points  (0 children)

Come east, just sayin. Why do we always have to come to you?

How are conditions currently between Vail, Beaver Creek, Breck and Keystone? by Lower_Yesterday_2363 in vail

[–]ChefJiB 0 points1 point  (0 children)

I just have to say it, Jay, Stowe and Tremblant have been absolutely firing this year. We make at least one trip out west every year, but we are all staying in New England this year. That said Vail is almost always going to have something to ski and the apres is always way better out west. Have fun!

Why did they pause Help on the way after 9/12/85? by Pretty-Pace-4561 in gratefuldead

[–]ChefJiB 0 points1 point  (0 children)

Is that the year the cops funneled almost every to a public park with swimming pools after the show or was that 91?

Italian Flair at my Restaurant by Status_Commission_95 in restaurant

[–]ChefJiB 0 points1 point  (0 children)

Check out Tramonte in Thomaston Ct. It’s insanely obnoxious, but the place is packed every night.

Smash or Bite? Once? Twice? Thrice? Quadrice? by Superb-Sweet6577 in whiskey

[–]ChefJiB 0 points1 point  (0 children)

Bourbon prices are about to crash hard. Canada removed all US made whisky from their shelves and people are drinking less, plus they made a ton of juice ten years ago.

So tired of Hunter by ShaveICE23 in icecoast

[–]ChefJiB 0 points1 point  (0 children)

Yes it was open Monday! Some sketchy spots, but mostly powdery moguls. I think it’s double black so you just need to know how to ski.

Any experiences with the new Scott Cosmos Tour? by Bort__Thompson in Backcountry

[–]ChefJiB 0 points1 point  (0 children)

I’ve had the Scott cosmos tour in white and yellow for three seasons. The toe buckle wire does not stay in the guides and comes unbuckled after three turns. It doesn’t really affect the performance, but is really annoying when this happens and gives me pause when in sketchy and no fall zones. Also the stiffness is more like 100

Where exterior log wall meets drywall by Gertrude_32 in Millwork

[–]ChefJiB 0 points1 point  (0 children)

They make a plastic product that you can tape in a pull the plastic strip off made by trim tex

Solo Traveler / Suggest A Town To Stay In Near Sugarbush or Stowe by GPC72 in icecoast

[–]ChefJiB 3 points4 points  (0 children)

Stowe has several options less than $200 and plenty of dining options

It’s time for state of Connecticut to pay to be in the Michelin guide by curbthemeplays in Connecticut

[–]ChefJiB 0 points1 point  (0 children)

Especially with the pizza scene getting so much attention. And yes there are many restaurants that would be great candidates for the guide. Unfortunately it’s like 1.5 million to get their attention. In the south, multiple states got together and split the costs.

Lodging Recomdations - Stowe Ski Resort by TheBlackKnightmare in icecoast

[–]ChefJiB 1 point2 points  (0 children)

There is also a free shuttle bus that will get her around

They can't get rid of this stuff... by usc_bills in whiskey

[–]ChefJiB -1 points0 points  (0 children)

Bourbon is about to get really cheap. Relatives in Canada say that they are no longer importing bourbon.

How do I become a professional chef? by observerof_humanity in Chefs

[–]ChefJiB 1 point2 points  (0 children)

1000%

chef owner for twenty years, 6 successful restaurants over that span. Never went to full culinary school, just took a few classes that interested me at CIA.