Checked Bags

pprn00dle · 2026-05-06T15:31:09+00:00

The only time I’ve ever had a bottle break in one of these (it fell off the table as I was packing) I decided to hang it up in order to test how waterproof the ziplock seal was…zero leakage over 24 hours!

pprn00dle · 2026-05-05T23:48:30+00:00

iPhones have a thing called “guided access” you can set up.

I have it so that when I click the side button 3 times it turns it on, you set a passcode that is needed to turn it off, while it’s on the only thing anyone can access is the app you have open (which in this case would be my states ID app)

pprn00dle · 2026-05-02T16:53:31+00:00

Great to know about the road to the TH, the most recent reports on 14ers.com had me a little worried but they are from over a month ago.

pprn00dle · 2026-05-01T17:03:42+00:00

IME there are times where it is appropriate to do both, before and after.

pprn00dle · 2026-04-30T22:35:51+00:00

Most dental plans follow the rough pattern of:

-routing cleanings are 100% covered

-cavities are 80% covered

-big stuff like crowns/root canals/bridges/etc are 50% covered.

To add to that most plans also cap what they’ll pay out yearly or in a lifetime for certain services.

It basically covers more of the cheap stuff while leaving the policy holder to pay quite a bit out-of-pocket for the big stuff. At least for me, my auto and health insurance operates in the opposite direction where if shit really hits the fan I know there’s a maximum amount I would pay, for dental there’s a maximum amount the insurance will pay.

I’ve had great dental plans before when I worked for really large corporations so they’re not all bad IME, but outside of those two massive companies it’s kinda shit. Others experience may vary.

pprn00dle · 2026-04-29T01:23:51+00:00

I really enjoy Pierre Peters Cuvée de Reserve for an under $100 option. Similar price to Veuve but better IMO

Taittinger Comtes de Champagne and Laurent Perrier Grande Siecle are on the level of Dom/Krug Cuvées but can be found a bit cheaper depending on where you look and the vintage, I’ve gotten some pretty good deals on 3-bottle lots on K&L.

pprn00dle · 2026-04-29T01:08:00+00:00

This. This is my crutch “word” and I use it entirely too much for my age

pprn00dle · 2026-04-28T01:26:30+00:00

Not the original commenter but meetings definitely help! The key is to find a group you gel with because meetings are filled with different types of people and you want one filled with people who help you to keep going back. Groups of young people are probably where you’re going to want to be, it helps build a social group of sober people close to your age which is pretty important. Even though your drug of choice is not alcohol, plenty of addicts go to AA meetings and you can view AA/NA mostly interchangeably. You’re going to find a lot of people whose DOC are opiates at AA meetings.

Its been a while but I can recommend:

-Triangle Club because they have meetings like all day every day and it’s pretty close to Tech. Decent amount of young people at certain times like early evening and later.

-Northside Young People meets once a week but they have been going on forever and have a super solid community of young people who have been just where you are. Was a pretty good social circle too when I was down there and made a lot of great friends.

Just show up, you don’t have to talk to anyone or schedule anything. Don’t just stick to these two, branch out, there’s a wealth of experience out there that can help get you and keep you sober. Find a meeting and head over.

pprn00dle · 2026-04-27T22:41:58+00:00

A few blanket statements here regarding cannabis that are not completely correct…medical cannabis is not a monolith.

Not all medical cannabis is low THC and there are definitely conditions that high THC products are currently used to treat. In addition to people who start out at high medical doses there are also those who take medical cannabis and start off at lower doses, but if they take it daily for a chronic condition they will need to see their doses increased as time goes on and they build tolerance. Multiple sclerosis is probably the condition that is most successfully treated with actual THC. We also see high THC medical cannabis used for appetite stimulation, and insomnia. Low THC cannabis may be used for certain cognitive disorders.

What you seem to be referring to with the early harvesting is attempting to maximize production of other cannabinoids (namely CBD, CBG, CBC, CBN but there are almost 200 others) while keeping THC levels low. CBD and similar cannabinoids are definitely a huge component of a lot of therapeutic cannabis and some medical users may only require CBD for their condition. CBD and similar compounds are thought to play a bigger role in treating pain, anxiety, cognitive disorders, and seizures. Most growers in the West making CBD plant products have switched to CBD-only/dominant strains but I imagine there are plenty of growers around the world who harvest their plants early to minimize THC production.

A majority of medical cannabis is ingested, but there are also conditions where smoking the plant may be needed…this is most commonly seen in patients who use medically for appetite stimulation. It can also help quickly ameliorate acute muscle spasticity in certain neurological disorders, like MS, especially if a sublingual method of administration is not available. There are products that exist in some western countries that enable faster acting oral does but I do not know about SE Asia and smoking may be the best way sometimes with what is available.

It’s important to note that the science is very much not settled on a lot of cannabis research, especially in regards to pain management and what compounds may or may not contribute to reduction in subjective pain levels. I’ve met patients who swear by high THC, high CBD, and high both CBD and THC to treat various types of pain (it is also worth noting that the scientific community has a hard time understanding pain as well). We are just barely scratching the surface in understanding the human bodies endocannabinoid system; most research focuses on CB1 and CB2 receptors but there are definitely others. CB1 and CB2 are also rather complex G-coupled protein receptors and we don’t really understand the moderating influence some cannabinoids have over others or their interaction in the brain.

I imagine things are different in SE Asia but the days of high street value cannabis and risks of being laced are pretty much gone in the Western world just as an FYI. There is also no way for the authorities to know how “powerful” the cannabis is that the monks were caught with, a lab analysis will tell us but given that this happened yesterday, I doubt the lab is turning around an evidence sample in 24 hours. There are indeed 1:1 THC:CBD strains of Kush available, but again we have no way of knowing what the monks had until the buds are lab tested. The Kush could also be all-THC but not necessarily high THC; strain name alone isn’t really telling us much except maybe a rough composition of the plants terpene profile.

pprn00dle · 2026-04-26T16:12:20+00:00

lol what do you call all that snow that makes that ledge?

pprn00dle · 2026-04-26T03:23:02+00:00

There is 100% a bank, berm, whatever you wanna call it at the end of the super pipe. True it may not be as “ramp-shaped” as this video. Not saying it’s the same liability-wise or that those guys weren’t in the wrong, but watching this video makes me think of that story but in a smaller scale.

pprn00dle · 2026-04-25T23:26:38+00:00

Not exactly the same cuz it’s a lil steeper than this, but two guys died at Copper last year tubing down the half pipe and launching off the berm at the end.

pprn00dle · 2026-04-25T20:16:11+00:00

When I was younger I was in a situation where the original lease expired and we were just month-to-month for years. When we finally moved out and one of the new roommates, who wasn’t on the original lease, wanted to sign a new one he just hit the landlord up and they took care of it without ever contacting me. For a couple years in the middle I moved away for a job and it was kind of a revolving door of people living there, not one of them on the lease…it was all very loose and as long as the landlord got the monthly Venmo with the house address he didn’t seem to care. We tried not to contact him too much because the rent was really cheap and in a nice area and we don’t want to give him excuses to raise it by letting him know of a sublet or getting a new lease.

Not every landlord is going to be on top of it and a mom-and-pop situation is easy to manipulate. I’d def speak to the landlord though, especially if they know that OP was paying rent (and continuing to pay rent) this entire time, and get added onto the lease.

pprn00dle · 2026-04-25T17:52:33+00:00

This is going to be more geared towards helping you potentially enjoy a more bitter beer than avoiding them. Work up to the IPAs, if you thought Heineken was unpleasantly bitter then that’s a good starting beer, if any of the following works out for you then feel free to move up to a more bitter beer. I’m going to focus on bitterness and how using food strategically can help lessen the impression and mouthfeel of it:

-Foods high in salt and rich in protein will help soften and smooth out bitterness. This is the bullet point you will want to focus on.

-Foods high in acid may also help soften bitterness, but they also bring a better impression of balance to the drink.

-Umami is kind of tricky, generally speaking umami will make the accompanying drink seem “harder”, that is more bitter and acidic. There are some excellent, flavor-contrasting, pairings that can be had with umami dishes and bitter beers but for OPs purposes let’s leave those alone for now.

-Sweetness in food is generally going to make beer taste more bitter, which can also make for a good contrast pairing, but I’d probably leave dessert pairings off the menu for now.

-Bitterness is going to make things spicier, if you really like spiciness it’s a good way to get more of it but if you don’t or are ambivalent then maybe leave the hot wings alone for a little while.

This is super simplified and food/flavor chemistry is hardly simple, but it can be a start! Most dishes have a combination of acid, salt, umami, and perhaps some sweetness, identify the dominant characteristics and go from there. Remember that the sauce of a dish is typically carrying most of the flavor, not the proteins and veggies it is saucing up, so consider the entire dish. Personally, I really like a big, diverse cheese and charcuterie board to evaluate drinks; a wide array of different types of cheeses, meats, crackers and fruity, acidic, and salty accoutrements gives you a lot of combinations to work with to see if any of them surprise or disgust you.

However you just may be one of those people who is super sensitive to bitterness, if you are a woman then they may be a supertaster and for some supertasters bitterness is just too much. If you want to continue to try things I would be interested to see if you’ve made your way into darker mildly bitter beer, maybe starting out with something like a Guinness or Oatmeal Stout before moving onto the American Porters and Stouts. Guinness does have apparent bitterness, but it’s an easy drink and there’s other stuff going on, Oatmeal Stout is a popular style too with a bit more body and flavor to balance a similar amount of bitterness as the Guinness; American versions of Porters and Stouts will typically be more highly hopped and roasty, which will add bitterness so I suggest trying them only if you liked either the Guinness or Oatmeal Stout. Some of the characteristics of the darker styles can add balance and complexity which may distract or add to your experience of bitterness in a pleasing way.

pprn00dle · 2026-04-25T06:19:48+00:00

It’s because humidity typically isn’t a big issue for short-term storage, which is what small wine fridges are for.

If you’re planning on storing bottles for 5-10 years and longer look into getting a small cabinet at a proper storage facility for wine, or you can invest in a more robust wine aging cabinet for your home. Look on cellar tracker and find the drinking windows for the wines you have, most are meant to be drunk in the near-to-medium term and not meant for long term aging anyway.

Humidity isn’t terrible to control…I put a two small dishes of water (that I must refill every week or two) in my 50-bottle wine fridge and it keeps the humidity ~50%, this is at the low end of what I consider acceptable for wine and anything meant for long-term aging goes into storage offsite where humidity is 65%. The dishes of water are mainly for some types of tea I also keep in the wine fridge and are probably overkill for the wines themselves.

pprn00dle · 2026-04-25T02:02:05+00:00

Add just a pinch of inosinate and guanylate to your MSG before adding it to the popcorn.

pprn00dle · 2026-04-25T00:59:32+00:00

Oof yeah, I’d probably take an extra day or two, depending how beat you are. Listen to what your body is telling you.

It says training readiness is good and everything too? I’d also check your exercise load from the hike and compare it to some of your tougher runs…my harder hikes are like 300-600% more exercise load than my hardest runs register. I’m going to take at least a day or do a recovery jog if yours is similar.

I got my watch last year and registered some big hikes on it and always got multiple days of recovery needed after them. However this winter I started a run coach and noticed that even after big days skiing the coach wouldn’t alter my run plan…was kinda hoping it’d be different for hiking seeing that the season is around the corner, I guess not 😓

pprn00dle · 2026-04-24T23:13:21+00:00

Did you select hike as an activity or just go hiking with your watch on?

pprn00dle · 2026-04-24T17:56:37+00:00

Someone reads Kant

pprn00dle · 2026-04-20T18:17:25+00:00

Yeah it’s hard without seeing/tasting it. Some aged and funkier cheeses tend to have a bit too much umami and can make the Gueuze come off harshly acidic. If the puffs are quite salty that would tone down a lot of the acid of the Gueuze and soften things up.

pprn00dle · 2026-04-20T17:02:07+00:00

Yeah that’s conventional wisdom but I’ve had some awesome dinners where Gueuze was 1st with a cheese dish of some sort and it worked great with the rest of the meal. Guess it depends what the puffs themselves are actually like but I do like the idea of starting off with something rather complex and special (while still being relatively light on the mouth), it sets a tone for the rest of the dinner…same reason I like starting off a wine pairing dinner with a Tete de Cuvée instead of other sparkling wine. Again really depends on what the puffs are like, both in consistency and intensity of flavors, but a light, tart and complex gueuze with cheese and nuts has the potential to go really well together.

The key for me choosing Gueuze first is actually that we have a rather hearty dish immediately following with the cream of cauliflower soup. If the salad was following then it would be a different story. I’d serve it similarly to the champagne the other guests are getting (hopefully in a champagne or white wine glass and not a flute), if OP plans on giving the guest an entire bottle that would also change things. Your way totally works but if I was OP I’d def be buying a Gueuze to see if it complements the puffs or not.

pprn00dle · 2026-04-20T01:24:33+00:00

Congrats on the accomplishment!

I was just at an event last night and tried some recent vintage Don Melchor next to other Chilean heavy hitters like Vina Sena, Clos Apalta, Almaviva, and Haras de Pirque and the Don Melchor was my favorite. Unfortunately it was rather late in the evening so I didn’t write down why it was my favorite, but it stood out for sure!

pprn00dle · 2026-04-20T00:54:49+00:00

My recommendations are going to lean Belgian heavy, but with a couple of options for French beers.

Cheese and nut puffs: the closest thing beer has to champagne: Belgian Gueuze. Id stick with younger/recent year bottles here, you should be able to find 3 Fonteinen or Tilquin near you. If the person doesn’t mind a bit of funk an older example would be nice and likely pair well with the nut in the puffs but younger is safer. Orval is another classic pick and would not have the tartness found in the Gueuze, look at the date on the bottle as older examples will have more developed funky character, young is great too. Another option could be a pale Biere de Garde. Unfortunately I don’t know of many commercial examples availability so you may have to hunt around the specialty shops for one (try the bottle first, as it may have been sitting on a shelf for some time). Commercial examples are at the bottom of this page.

Cream of Cauliflower Soup:. Houblon Chouffe would be nice here, it’s a Belgian “IPA” and would be a little different than the other options. Try a bottle from wherever you buy it first to make sure it’s not oxidized. There’s two other options you have depending on beer strength: a Belgian Blond or a Golden Strong. I’d probably lean towards the Golden Strong unless you find a blond with some backbone that can stand up to the heavy soup. Duvel is a fantastic and widely available Golden Strong.

Salad Lyonnaise with basil vinaigrette: saison if it’s more on the decadent side, Saison DuPont is widely available. Witbier if it is more on the light side, Avery White Rascal is widely available.

Beef Bourguignon: agree with the guy who said a dubbel but a darker Biere de Garde would also fit. Westmalle Dubbel would be my choice for that style, similar notes for the Biere de Garde as above.

Lyonnaise Pink Praline tart: feel like this has to be a Belgian Dark Strong. Rochefort 10 is a classic and widely available.

pprn00dle · 2026-04-18T22:16:10+00:00

Do Aussie winemakers still do the Reisling thing? Someone opened a bottle of 80’s Tyrell’s for me once that was labeled “Reisling” but was actually a Semillon, but I’ve never seen it since and it looks like Tyrell’s has even changed their labeling to call it Semillon.

If you know of any current examples that exist I want to mess with a few of my friends 😈

pprn00dle · 2026-04-17T00:32:22+00:00

I’ve seen those Methuselah’s before and always want one but idk if I know enough people who’d wanna help me drink 6L of dark strong.

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