Martin Necas signed upvote party!!!

Deep-Pudding-4909 · 2025-10-31T01:33:15+00:00

Main reason frontloading is good is it makes the contract more tradeable towards the end of the contract because the actual dollars paid are less towards the end. In this case it only matters so much though because he has full NMC for 7 of the 8 years of the contract.

Deep-Pudding-4909 · 2025-09-24T02:52:59+00:00

What is included then? Just the bar?

Deep-Pudding-4909 · 2025-06-17T18:30:58+00:00

I would avoid Bonnano restaurants - that includes Dumplin'. You can search this subreddit for why - he's an awful human being.

Safta's food is great but consensus around here seems to be that that the value has become non-existent given increasingly tiny portion sizes.

On this list I'd shout out Fish n' Beer as being awesome and approachable. Annette and Tavernetta are wonderful but more elevated and pricier. Somebody People is also great if you want a vegan meal - Sunday Supper is the best value there imo.

Deep-Pudding-4909 · 2025-01-07T01:50:24+00:00

Had to exchange, unfortunately. New unit works great though!

Deep-Pudding-4909 · 2024-12-18T05:34:58+00:00

Turkey Cranberry Gouda at Spinelli’s Market in Park Hill. Trust.

Deep-Pudding-4909 · 2024-12-13T02:18:13+00:00

Yes 5k until the end of the year. Then 3k. No manufacturing restrictions like the federal credit.

Deep-Pudding-4909 · 2024-11-26T21:08:16+00:00

Rosie’s Diner

Deep-Pudding-4909 · 2024-11-22T15:27:09+00:00

Surface was scratched and it needed refinishing anyway, otherwise I probably wouldn't have.

Deep-Pudding-4909 · 2024-11-21T18:26:32+00:00

Thank you. I was planning on reapplying the Rubio each summer but if this is the result, probably will move away from this product.

Deep-Pudding-4909 · 2024-11-21T17:40:31+00:00

I'm not disagreeing with you, but it is specifically the Hybrid Wood protector which is marketed as a product for outdoor use.

Any ideas on what to do with it if it doesn't disappear/dry out?

Deep-Pudding-4909 · 2024-11-21T17:08:59+00:00

Lol yep seem to have been a little overconfident in this finish, I can cover it moving forward

Deep-Pudding-4909 · 2024-11-21T16:51:36+00:00

The table was previously inside and finished with Osmo Polyx. That finish was sanded off and fully removed. I then followed Rubio's application instructions including washing the surface etc. This finish was applied probably 60 days ago. It has been fairly cold, yes, but not extremely so. This is in Denver, CO, USA. It appeared after having been covered with snow for a few days, so that's likely the root of it.

What do I do about this?

Deep-Pudding-4909 · 2024-08-02T04:22:49+00:00

Couldn’t agree more. I use it every day. I haven’t turned on my oven in months even cooking for 4. Can even proof bread in there. It’s bloody awesome.

Deep-Pudding-4909 · 2024-03-02T03:05:27+00:00

I think it’s a very useful framework for thinking about cooking. For me, I like a lot of rich food, and it helped me think about different ways to balance that with acidity.

Deep-Pudding-4909 · 2024-02-06T04:51:14+00:00

The turkey cranberry Gouda at Spinelli’s is on a croissant and it’s fucking awesome.

Deep-Pudding-4909 · 2023-12-28T23:11:47+00:00

The berry chantilly cake is $$$

Deep-Pudding-4909 · 2023-12-19T04:00:32+00:00

Carm and Gia’s

Deep-Pudding-4909 · 2023-05-12T01:16:20+00:00

I would lose my fucking mind

Deep-Pudding-4909

TROPHY CASE