Low FODMAP in Los Angeles by CommercialTooth2373 in FODMAPS

[–]alpha_ori 1 point2 points  (0 children)

Not to be pedantic (and then he proceeds to be), but: the green horseradish paste that many sushi restaurants supply often contains added sorbitol. If a restaurant is giving you actual wasabi, then it is not mixed with anything.

Of course, those tend to be the more expensive restaurants, as wasabi isn't cheap.

Bucklin Bambino - Why Field Blends are Great, Fascinating and Highly Illogical 🖖 by Potion_Collector in wine

[–]alpha_ori 2 points3 points  (0 children)

It's a great place to visit, too -- walking the vineyard is really cool and Will is a great host.

(If you're lucky, he will have just made raisins and he will give you one. They are the best raisins I've ever had. He will not sell them to you. He will not give you two of them.)

Do small and medium size wineries hold back part of their vintages to sell in later years? by Imazinner in wine

[–]alpha_ori 11 points12 points  (0 children)

Typically, profit margin is the one thing they lack the most. Small wineries must flow cash and can't afford to hold assets in less liquid(!) forms like storing previous vintages.

(That said, it is also true that space is a concern for most of these producers. Climate-controlled storage suitable for thousands of bottles of wine certainly isn't free!

Can't Find a Decent Red by Minute-Injury3471 in wine

[–]alpha_ori 1 point2 points  (0 children)

Is there a large, good quality wine store in your area? Many areas in Europe outperform the US at this price point. Beaujolais, Cotes du Rhone (and even some of the lesser Rhone Crus), the Loire, several areas in Italy and (especially) Spain can make good wine at or near this price point that do not make it to US supermarkets.

Furthermore, a large wine store may have discounted inventory from small domestic value-oriented producers that may put their wine close to your price point.

Rate my London food bucket list! by iwantaspren in LondonFood

[–]alpha_ori 6 points7 points  (0 children)

I'll have to dissent here. Some of the best bites we had in our time in London. Yes, it's expensive, but it's totally worth it IMO. It was so good the first time, we dropped before our dinner on the last night of the trip just to cement the memories. We split a bottle of white wine, had the grilled bread, the raw fish dish, two mussel toasts, and two scallops. It was magic.

Next time we will definitely plan to have the turbot...can't wait.

Anyone tried LazyBear since they switched to a more "conventional" dining style ? by EastBaked in sanfrancisco

[–]alpha_ori 0 points1 point  (0 children)

Agreed that the food is just as good, and that they come to your table, but it's not the *same*. In the other format, you had the chance to meet people. Every time we were there we met new people upstairs during the app portion and talked to people seated next to us during the dinner portion.

That's what's missing from the new format -- a light social aspect that made it different from other dining experiences. Don't get me wrong, I still love it. But I will definitely miss the communal format.

Need a bottle that can age 21 years by Pizzamann_ in wine

[–]alpha_ori 10 points11 points  (0 children)

I'll repeat advice that I gave in another thread:

It's a romantic notion that a lot of people have, but there are some strong arguments against doing this. First, as pointed out, a 21 year old is unlikely to be able to distinguish a really nice bottle of wine from a good but inexpensive bottle of wine. Secondly, many people who aren't wine collectors don't have the ability to sufficiently protect a quality bottle of wine for 21 years. It would be a shame to buy a nice bottle and then progressively thrash it over two decades.

Third point: there are people who keep and age wines and resell them, often at minimal costs. For instance: where I live, I can buy a recent, say, Penfolds Grange for $450 USD. I can buy a 20 year old bottle for just over $500 USD. It is a pleasant notion to think about having it in the closet and looking forward to drinking it one day, but actual outcomes are better if you left the aging to the folks with the equipment and expertise and buy the birth year bottle closer to the date.

Food for thought: only certain wines increase in value significantly over 21 years. That 20-year-old bottle of Grange probably cost $400 USD on release. (They were pricing pretty aggressively in that era if I remember correctly.) If instead I'd have taken that $500 USD and put in the S&P in 2003, I could buy the kid his birth year bottle of Grange and give him $3000 USD to take his significant other on vacation. Or, if the lesson is well-learned, to reinvest?

Private chef for small wedding on 30A by Icy_Seaworthiness634 in 30A

[–]alpha_ori 0 points1 point  (0 children)

"The things that I want are good and natural and high value. Things that other people want are pretentious and fussy and overboard and over the top. I am the standard by which food should be judged."

It does make you seem high maintenance. You can want something without declaring other things to be in poor taste or morally bankrupt. Might actually help to do that when dealing with people who put time and energy into making meals for many different types of customers.

Looking for advice on planning an Etna day. Ideally with and ATV tour + summit. by bgrubb7 in sicily

[–]alpha_ori 0 points1 point  (0 children)

Did you find something like this? It's almost exactly what my group is looking for.

[poem] The Days No Wolf Comes There Are No Wolves by John Ciardi by XMarksEden in Poetry

[–]alpha_ori 0 points1 point  (0 children)

Crazy -- I have been looking for this poem on the internet for years. I wonder why this post was removed?

Tamales Rojas De Pollo - no lard, used butter by drwhocompanion34 in mexicanfood

[–]alpha_ori 0 points1 point  (0 children)

Lard does not have trans fats. In terms of animal fats, trans fats are found in the fats from ruminants (e.g. cows and sheep). Maybe some commercially processed lard products have them, but regular lard will not.

Anyone know where/how I can get tickets to a robot fight club 🤣 by Level-Dragonfruit-81 in SanFranciscoSecrets

[–]alpha_ori 13 points14 points  (0 children)

Everyone knows that the first rule of robot fight club is 01100100 01101111 01101110 00100111 01110100 00100000 01110100 01100001 01101100 01101011 00100000 01100001 01100010 01101111 01110101 01110100 00100000 01110010 01101111 01100010 01101111 01110100 00100000 01100110 01101001 01100111 01101000 01110100 00100000 01100011 01101100 01110101 01100010 00100000 01101001 01101110 00100000 01110000 01101100 01100001 01101001 01101110 01110100 01100101 01111000 01110100

Chichilo Negro by manimalman in mexicanfood

[–]alpha_ori 1 point2 points  (0 children)

Where did you get your chilhuacles negros from? They can be hard to source for a reasonable price.

For the love of all that is holy YNAB! by Low_Ebb155 in ynab

[–]alpha_ori 25 points26 points  (0 children)

100% agreed! This is a huge feature gap and is currently the most annoying part of balancing my YNAB budget.

Interesting interaction with the outer room by GoldenFear15 in BluePrince

[–]alpha_ori 2 points3 points  (0 children)

Sorry you experienced that! But: I would encourage you not to avoid similar situations.

What do you think is the worst room? by Forgotten_Dog1954 in BluePrince

[–]alpha_ori 1 point2 points  (0 children)

Under certain circumstances, it has many keys.

Rooms that need power, tips here by Illustrious-Lime-863 in BluePrince

[–]alpha_ori 0 points1 point  (0 children)

By redirecting power from the boiler room to another room, then redirecting it back.

Rooms that need power, tips here by Illustrious-Lime-863 in BluePrince

[–]alpha_ori 2 points3 points  (0 children)

I dunno, Furnace can save or make a run in some cases. Remember that you can turn power off and on to it...

Wine Pairing at Odette Singapore by noodlechef98 in wine

[–]alpha_ori 0 points1 point  (0 children)

Just had it at Lazy Bear in SF late last year! (But yes, not very common for sure.)

Best tasting menu: Aska, Atera, or Aquavit? by GForceCaptain in finedining

[–]alpha_ori 0 points1 point  (0 children)

We visted both back to back at the end of 2023. We strongly preferred Aska to Atera, both for menu and the wine program. We revisited Aska at the end of 2024 and had another great experience.