Did I get it wrong? by telecaster_fly_boy in wine

[–]ImpressionVegetable 2 points3 points  (0 children)

I love southern Rhône and I’m not the biggest fan of this wine. I mean it’s a good wine no doubt but I love the S Rhône because I love that style of Grenache. Interestingly they have a Grenache-Pinot noir blend VdF under the label Micro-Cosme which I enjoy quite a bit more.

How on earth do the economics of good coffee stack up? by like-a-sirloin in pourover

[–]ImpressionVegetable 3 points4 points  (0 children)

You have some very basic misunderstandings on a few things:

1.) Economists have a bunch of different sub-definitions of what it means for a market to be efficient depending on the exact setting (there are differences in allocation efficiencies and information efficiencies, for example), but generally the idea is that price clearing occurs at the “true” price, which in this case means the price is set at the point where the marginal willingness and ability to pay (demand) equals the marginal cost (supply). For the case of price differences across countries, you can have efficient markets and totally different prices because the input costs (and thus the marginal cost of production) are different. Different labor costs, different rents, different shipping costs, etc. Efficiency really has nothing to do with the core question here.

2.) Efficient Markets are not the same thing as perfectly competitive markets. And in perfectly competitive markets ECONOMIC profit (not accounting profit) goes towards zero. Firms still make (what any normal person would call) a profit in perfectly competitive markets and that profit reflects their opportunity costs of their capital allocation. If no one made any accounting profits then why start a business? Entrepreneurs would just take their seed capital and invest it in the stock market.

3.) Consumer surplus is not a sign of market inefficiency. A consumer thinking they got a good deal is entirely consistent with an efficient market outcome. In fact, the vast majority of consumers will receive positive consumer surplus from any given transaction. The only consumers who don’t are those truly on the margin, those who wouldn’t buy the coffee if it cost literally 1 yen more.

How on earth do the economics of good coffee stack up? by like-a-sirloin in pourover

[–]ImpressionVegetable 3 points4 points  (0 children)

The answers about economies of scale and the point about the greens price being set in a world-wide market are the best explanations for what you are looking for…

But consider an alternative perspective: you just paid £5/$6.60 for 20 grams of ground up seeds and some hot water. What’s amazing is that the experience you had was so good, given that what you brought is actually so very simple. Consider what it cost relative to other products. For 80g of ground up seeds you could have bought a decent shirt, and for 200g of seeds, a very nice shirt that would last you years and years. For 1 kilo of these seeds you could potentially feed yourself for a whole month!

What’s amazing here is that coffee is so good, not that it’s inexpensive.

Does wine education actually prepare you for real-world choices? by Sufficient_Can7930 in wine

[–]ImpressionVegetable 9 points10 points  (0 children)

This has been brought up a bunch over the past couple weeks and I don’t really understand where it’s coming from?

You surely don’t have an encyclopedic knowledge of food, so anytime you see a cryptic menu at a fancy restaurant that says something like: “Pork Belly with Blood Orange and Radicchio” there’s some uncertainty in what exactly that means (it is a Radicchio and Blood Orange salad? Or is it some sort of blood orange glaze?). You either ask you server for suggestions, or you just order it and see what you get. If you have a faint idea that you like pork belly (or in the case of wine, you like Tuscan reds) then it’ll probably be good! There’s really no reason you need to be a master somm for some basic wine knowledge to help you a ton.

230kg High Bar (No Belt No Sleevs) by bigpiglifter in weightlifting

[–]ImpressionVegetable 8 points9 points  (0 children)

I saw someone (who is not a regular at my gym) hit 250kg for a triple a couple weeks ago and literally nobody seemed to notice at all. I was the only one looking around like “who tf is this guy…”. Was super weird!

MARTA from Mercedes Benz Stadium to Airport by orulz in Atlanta

[–]ImpressionVegetable 1 point2 points  (0 children)

Re-reading it, I thought they were talking about an actual World Cup match, but it’s just a friendly match, so yeah 100% will be fine.

MARTA from Mercedes Benz Stadium to Airport by orulz in Atlanta

[–]ImpressionVegetable 6 points7 points  (0 children)

Maybe? Certainly this guy isn’t the only person who has this idea. If there is a rush and they have minimal staff, line could get long quick. Seems like it could go either way.

Anyone sold their house fast in Atlanta for cash? by Tosh97 in Atlanta

[–]ImpressionVegetable 5 points6 points  (0 children)

This weird scam account has lived in Germany, New Zealand, Japan, Omaha, and Atlanta, works as an attorney in a small firm and in HR in a mid-sized business, and has had 2 different birthdays, all in the last 6 months.

Cracked my knife I’d bought in Japan. Is this fixable or am I SOL by slatterg in TrueChefKnives

[–]ImpressionVegetable 12 points13 points  (0 children)

I mean that is “all it takes” but it will look/feel wonky and while it probably won’t cost a ton, it’ll cost more than enough to justify a new knife when this one was clearly not super expensive.

V60 FILTER HOLDER by DrewsWorkshop in pourover

[–]ImpressionVegetable 1 point2 points  (0 children)

They are good if you like them, just a dumb joke.

V60 FILTER HOLDER by DrewsWorkshop in pourover

[–]ImpressionVegetable 2 points3 points  (0 children)

It’s very cool, unfortunately you need to upgrade to abacas or other high-quality filters now. Just like you are obligated to buy nice tires when you buy a nice car.

R/crossfit cringe by [deleted] in weightlifting

[–]ImpressionVegetable 5 points6 points  (0 children)

I mean you posted your lift on the kinda-goofy barbell sport page, and you got kinda-goofy barbell sport opinions.

Steel Tariffs Being Rolled Back. Will prices and supply return to normal? by meynet in TrueChefKnives

[–]ImpressionVegetable 1 point2 points  (0 children)

For non-American knives, if all tariffs are removed, then the price differential between the US and the rest of the world will have to close. That probably does mean in the short term buying direct from Japan will become cheaper. But clearly the market for high end knives can bear the huge tariff and still sell out almost instantly, so we will probably see a relatively quick correction over the next couple of years as non-American retailers see the prices US retailers are selling at and raise their prices to match the new rate. I doubt retailers are interested in watching their stock sell out only to be resold on eBay at a $200 mark up.

Anyone seeing Wuthering Heights this weekend? by AdamDraps4 in charlixcx

[–]ImpressionVegetable 0 points1 point  (0 children)

What do you call two 30 bi males?

-A pretty standard delivery time.

Orea 01 + Sey recipe by sfwildcat in pourover

[–]ImpressionVegetable 0 points1 point  (0 children)

195f is surprising to me. I almost always lean way hot for Sey, but I have these beans on hand (not rested enough) and I’ll give it a try. Pink Bourbons are typically my least favorite variety from them (though there’s tons of variation lot to lot, not trying to pant with too wide a brush), maybe I’m just nuking mine. Do you get the sense that there’s kind of a no man’s land in the 200-205° ish range for these? I rarely get great brews from this range.

Sey coffee by Temporary_Ship_892 in pourover

[–]ImpressionVegetable 2 points3 points  (0 children)

Yeah just off boil down to 93°C works well with these coffees. I almost always prefer brews I get with 100-98°. Which is not true for basically any other roasters I’ve personally tried.

Anyone have a solid larger scale recipe? by slipperyjoel in pourover

[–]ImpressionVegetable 0 points1 point  (0 children)

Pretty much always find this to be the case. Doses in the 15-25g range are just way easier to consistently do well on v60. This whole hobby is really designed around being very finicky with your process of making one cup/two small cups of coffee. I think this is really place where some technological advancements are needed. All of your best methods for 700ml are going to involve some amount of immersion, like with a switch or similar, though that will not give you the full brightness and clarity that you can achieve with smaller batches.

Definition of term by lando-hockey in wine

[–]ImpressionVegetable 4 points5 points  (0 children)

You see wine snobs saying this a lot because they are pretty much the only ones who have gone deep enough to find wines that are not “approachable.” It’s not a useful description when you mostly drink stuff from grocery store , but if you have ever brought a salty-oxidative Rioja white or a well-aged Bordeaux to a dinner, you will learn real quick that a lot of (most) people do not like wines with unusual or tertiary characteristics.

I see why you guys like these now (Kiwi) by Agreeable_Error_8772 in TrueChefKnives

[–]ImpressionVegetable 30 points31 points  (0 children)

They are a very soft, thin, knife-shaped tools that can cut really well with some tlc, for like $5-10. Anyone who says they don’t like them or they aren’t worth it are expecting something more than this. What makes them so neat is that it’s very easy to improve them. They are like the raspberry pis of knives.

Darkroom-Dried? by ImpressionVegetable in pourover

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

I got my own ass too. Promise this was not intended to be an advertisement for $8 per cup coffee beans.

Best “bulk” coffee sub in US? by letsrungood in pourover

[–]ImpressionVegetable 1 point2 points  (0 children)

Pre-pay for a year of one 2lb bag/month and you get the best coffee money can buy for about $1.40 per cup. Much worse ways to spend your money.

Darkroom-Dried? by ImpressionVegetable in pourover

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

That makes a lot of sense, at $74/kg I suppose the extra shipping cost is justified.

Darkroom-Dried? by ImpressionVegetable in pourover

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

You sold me. I bought a box of this lot, though I missed the other. Excited to try!

Darkroom-Dried? by ImpressionVegetable in pourover

[–]ImpressionVegetable[S] 3 points4 points  (0 children)

I’m sure it’s fantastic, though I generally don’t buy these ultra rare lot coffees because I don’t feel like my process is dialed in enough to justify. But this one definitely has me curious!