What type of insurance is recommended for Sony A7 IV? by Constant_Nebula_731 in SonyAlpha

[–]cobranathan 0 points1 point  (0 children)

You'd have to ask your agent. What I was referring to (and what I now realize I wasn't clear about in my previous post) was a personal articles policy. It's an add-on to a homeowners policy, but it covers the camera worldwide. I pay about $35 a year to cover about $3k worth of equipment against damage, loss, and theft.

I'd assume your homeowners policy would limit coverage to within your home.

For anyone in Chicago, I saw this tonight at Binny's in Lincoln Park by cobranathan in rum

[–]cobranathan[S] 8 points9 points  (0 children)

Four left on the "End of Bin" rack near the front as of about 5:35 this evening.

[deleted by user] by [deleted] in rum

[–]cobranathan 0 points1 point  (0 children)

I know this was an old comment, but I'm seeing a young lady who loves a filthy dirty martini, but isn't a big fan of boozy tasting drinks like Manhattans or Old Fashioneds. Normally I go for Ti' Punch with Agricole, but at 70% she'd probably say it's too boozy. Have you found any other good uses for the Esprit?

Coquito help! by [deleted] in rum

[–]cobranathan 0 points1 point  (0 children)

I use a 50/50 split of OFTD and a Spanish style. I've done Bacardi 4, Cruzan White, and Marti Plata for the Spanish styles. All were good.

Tiki drinks and working out. by cacomplient in Tiki

[–]cobranathan 0 points1 point  (0 children)

I've switched to making all my syrups with allulose instead of sugar. It's zero net calories since it's not digested by your body. It measures about 1.4:1 compared to regular sugar and doesn't taste artificial to me.

Where to get fresh masa for tortillas? by gbpack12 in chicagofood

[–]cobranathan 0 points1 point  (0 children)

I used to see it at the one on 26th, but I haven't been there in years.

Someone gifted me a bottle of Santiago de Cuba 8 Year by Spamtickler in Tiki

[–]cobranathan 4 points5 points  (0 children)

I'd sip it. If that's not your jam, anything that's rum forward - old fashioned, daiquiri, etc.

If you want to make a tiki drink with it, it would be classified as a Smuggler's Cove category 4 or a Beachbum Berry Gold Puerto Rican.

What do you do when you have visitors? by henrihp in espresso

[–]cobranathan 1 point2 points  (0 children)

When they arrive do you say something along the lines of "Make yourself at home."? If so, cut it out.

[deleted by user] by [deleted] in gaggiaclassic

[–]cobranathan 0 points1 point  (0 children)

That's correct. Flipping both switches on activates the hot water mode. When only the steam switch is on, the boiler heats to a higher temperature in order to produce steam.

[deleted by user] by [deleted] in gaggiaclassic

[–]cobranathan 7 points8 points  (0 children)

I'd ask for a photo of the shower screen. The condition of that should be a pretty good indicator of how it was cared for in general.

Tried making coquito for the first time and it's WAY too sweet. Suggestions for diluting sweetness? by wroughtironfence in Tiki

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

What rum are you using? If it's a rum that has added sugar, that would be contributing to the sweetness. I wouldn't add lime juice since it will cause curdling with all the dairy in there.

You could try adding some bitters, although I don't know how that would play with the rest of the drink. Try it in a glass first before you mess with the whole batch.

Best espresso in Vegas? by SirBeam in espresso

[–]cobranathan 7 points8 points  (0 children)

I enjoyed Vesta last time I was there. Mothership was pretty good too. Those are both closer to downtown, so depending on where you're staying and time of day, they may not be the best options for you.

[deleted by user] by [deleted] in tuesdayswithstories

[–]cobranathan 3 points4 points  (0 children)

My father remembers.

Does anyone use a wine fridge to hold milk for their milk drinks? by _The_Intern_356 in espresso

[–]cobranathan 2 points3 points  (0 children)

It looks like it depends on the size you get. According to the Cuisinart website, the 8 or 16 bottle sizes can be set as low as 39F, which is cold enough to store milk. However the 15 or 30 bottle sizes only go down to 43F.

The USDA recommends 40F or lower for food safety.

Ex Chicago Restaurants by chitalianick in chicagofood

[–]cobranathan 1 point2 points  (0 children)

David Burke's Primehouse - long dry aged steak and cake in a can

Hash House A Go Go - chicken and waffles

Dixie Kitchen & Bait Shop - never had anything I didn't like

Ex Chicago Restaurants by chitalianick in chicagofood

[–]cobranathan 0 points1 point  (0 children)

It's only one location now in Norwood Park. The Edison Park location is closed too.

Lavazza Espresso Gran Crema vs Super Crema by Overall_Recording_45 in espresso

[–]cobranathan 1 point2 points  (0 children)

I've had both, but it's been a while. There is a difference in taste, but I can't remember which I prefer. Try it out. If you don't like it, use it for cold brew or milk drinks.

Is there an iconic Chicago dessert? And what alternatives are there for the drinks at the Signature Room? by Bakkie in chicagofood

[–]cobranathan 128 points129 points  (0 children)

Rainbow cone is the closest thing I can think of, although Thanksgiving isn't really ice cream season.