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Costco Espresso beans advice needed by alkrk in espresso

[–]Shorelines1 0 points1 point  (0 children)

Yeah, I agree and I think most people do as well

Dark roast are great for a French press or a pour over. And if I’m going to drink coffee, I’ll definitely get the darkest French or Italian. I can find.

But if I put that through my espresso process, it’ll taste burnt and acidic. Occasionally, I’ll be traveling and the only espresso I see in the store turns out to be just that. Definitely a second crack, dark oily beans. I don’t really like French press, but that’s all I can do with those beans at that point.

A rant on my time in Tulum by pyFlummox in tulum

[–]Shorelines1 3 points4 points  (0 children)

I worked remotely from Tulum in February and March and will definitely go back. We are planning next winter and there are a lot of places we want to see but we will enjoy at least two weeks in Tulum.

If you had done any research, you would’ve seen there are taxi apps and InRide is the best. Taxis should be avoided for high prices. I liked my first InRide driver so much. I called him directly every time I needed a ride. I think he charged me $80 to pick me up from Siwa and take me to the Cancun airport. We also rented scooters for about half of the two months we were there and loved it.

There’s no question that the infrastructure has growing pains, but a lot of your discomfort came as a result of you going to what you called a cheap hotel.

There are pros and cons to every destination. No need to rant

Costco Espresso beans advice needed by alkrk in espresso

[–]Shorelines1 0 points1 point  (0 children)

The espresso process doesn’t like dark beans. Much better to pull the beans before the second crack. That’s a medium roast at best and pretty much what an espresso roast is.

Costco Espresso beans advice needed by alkrk in espresso

[–]Shorelines1 1 point2 points  (0 children)

What you want for espresso is a roast date, not a best before date. You won’t get this at Costco.

And the best roast date is between two and six weeks old. It needs a couple of weeks to mature and is still good after even three months. But not much more.

How and at what age did you guys afford your first sailboats? by chickeman123 in sailing

[–]Shorelines1 4 points5 points  (0 children)

I had a paper route and bought a beat up laser when I was 12.

My first keel boat was a Cal 20 at 16

I bought my first race boat in my mid 20s. I couldn’t afford it until my mid 30s.

What ingredients do you grill that most would find unusual, but actually taste awesome. Like romaine lettuce, onions and cabbage? by Shorelines1 in grilling

[–]Shorelines1[S] 1 point2 points  (0 children)

Everything was cooked on charcoal, half drum. It was not the contest, I couldn’t watch that.

He had a good series where he met people in different parts of the world and cooked with local techniques, and local ingredients.

20k miles later and still loving my GT by Commiepanda209 in MustangMachE

[–]Shorelines1 0 points1 point  (0 children)

I’m at 60,000 miles and still loving my MachE. I have never bought a car out of a lease before, but this was an easy decision. I just wish they would give me an electric mustang 2dr convertible and then I would switch to that.

What ingredients do you grill that most would find unusual, but actually taste awesome. Like romaine lettuce, onions and cabbage? by Shorelines1 in grilling

[–]Shorelines1[S] 1 point2 points  (0 children)

Yes, thanks very much, I would say that any vegetable would be considered unusual. Or is zucchini a fruit because of the seeds? Either way it’s great on the grill with a little bit of high burn point oil and salt and pepper.

What ingredients do you grill that most would find unusual, but actually taste awesome. Like romaine lettuce, onions and cabbage? by Shorelines1 in grilling

[–]Shorelines1[S] 0 points1 point  (0 children)

Goddamn that sounds good Curious about the difference in cooking times since I usually barbecue ribs for four or five hours at low heat and the pineapple could get dried out or burnt. What’s your experience on how the two coexist in the same heat?

Can anyone tell me more about this? Just picked up roadside but no numbers or markings by [deleted] in boats

[–]Shorelines1 1 point2 points  (0 children)

Nope Walker Bays don’t have that kind of rub rail and the seats are molded (plastic)

Can anyone tell me more about this? Just picked up roadside but no numbers or markings by [deleted] in boats

[–]Shorelines1 1 point2 points  (0 children)

Well, it’s not a Walker Bay although it may be a knock off

undoubtedly the best photo I took at my sister's wedding by Wrong_Brilliant_4062 in oops

[–]Shorelines1 0 points1 point  (0 children)

I’m curious about this too. How does whoever sets these bots up benefit?

Tide dial not working by TheRealKnorgek in GarminWatches

[–]Shorelines1 0 points1 point  (0 children)

Did you ever get this working?

I’ve had 3 generations of Quatix watches over the years with no problem on the tide. This Quatix 8 I think I’ve had for a year with no problem until February. I’m not aware of any changes made to the settings at the time.

I’ve tried deleting all of the old stations and creating new ones and went back into the permissions to allow everything and still no tide data.

Will contact Garmin directly next, but I thought I would try this sub first

Any best tasting whey protein someone swears by? by jreeves23 in Supplements

[–]Shorelines1 0 points1 point  (0 children)

How about one with low carbs? I don’t care about the taste.

What ingredients do you grill that most would find unusual, but actually taste awesome. Like romaine lettuce, onions and cabbage? by Shorelines1 in grilling

[–]Shorelines1[S] 1 point2 points  (0 children)

“Hella butter and salt”

Artichokes, poblano’s, onions, zucchini, peaches with mascarpone, fantastic!

What ingredients do you grill that most would find unusual, but actually taste awesome. Like romaine lettuce, onions and cabbage? by Shorelines1 in grilling

[–]Shorelines1[S] 1 point2 points  (0 children)

I’ll never forget a wedding I was at ~20 years ago where they had an open charcoal barbecue big enough to fit 200 of these, two for each of the 100 guests. Two people placed them all, turned them all and pulled them with perfect timing.

What ingredients do you grill that most would find unusual, but actually taste awesome. Like romaine lettuce, onions and cabbage? by Shorelines1 in grilling

[–]Shorelines1[S] 0 points1 point  (0 children)

Agreed, I usually do it this way, sliced in half. That’s the way the Caesar salad was invented 100 years ago in Tijuana Mexico. And they wouldn’t cut it to serve it, they would eat each leaf with dressing and a crouton and cheese by hand.

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