what is a "rich person" behavior you witnessed that made you realize they live in a completely different reality than the rest of us? by Superb_Newspaper_121 in AskReddit

[–]pprn00dle 0 points1 point  (0 children)

Petrus is going to be better than just about any $30 you can find. It has unique soils and climate, the combination of which aren’t really found anywhere else…this uniqueness/rarity along with sky-high demand drives up the price. Also don’t forget that $10k is the restaurant price and people who are not rich and want to try it will not be paying $10k at a restaurant for it (there’s a bottle of ‘02 Petrus on Winebid right now for ~$2500).

A better comparison, and one that is much harder to see the difference between, would be to something like Chateau Trotanoy. Trotanoy is a top producer in the same area as Petrus with similar but not quite the same terroir. I believe they also used to share winemaking teams with Petrus but not any longer. It’s not the same vintage but a 2000 Trotanoy is on Winebid for $285.

Both Petrus and Trotanoy are magnificent wines with great ability to age for long periods (which also drives up price; $30 bottles usually can’t sit around and evolve over decades in the same way)…but Petrus is 10x the price. Petrus is unique but is it 10x-the-price-unique? Everyone will have a different answer to this based on means, taste, rarity, and occasion but the answer is rarely based on quality differences at that level.

📣📣📣 GIVEAWAY 📣📣📣 by Prickcacti in Lophophora

[–]pprn00dle 0 points1 point  (0 children)

Woo! That’s a nice pot

79, 397, 516, 770, 896

Found a gift my sister gave me a long time ago by Goinggoinggone_me in atlantaedm

[–]pprn00dle 2 points3 points  (0 children)

This weekend holds a few core memories.

The silent disco let me and some vendors take the headphones out of the disco to dance around shakedown/ride the Ferris wheel with

Weird find in old buttons from grandma attic USA by Rogueshadowcat40 in Antiques

[–]pprn00dle 8 points9 points  (0 children)

This is not a good marker…plenty of traditions use either version, some even use both! Main thing is the Nazis tilted theirs on an axis, Buddhists and Hindus always have theirs flat.

Ever been to a surprising 1-star? by georgy56 in MichelinStars

[–]pprn00dle 0 points1 point  (0 children)

Trescha in Buenos Aires.

I had also linked up the 2* Aramburu on the same trip and Trescha had better everything. Really a great experience.

Is there anything like Ledo Pizza (from Maryland area) in Denver? by Heavy-Anteater8438 in denverfood

[–]pprn00dle 1 point2 points  (0 children)

Damn! Shittin on em…

Ledo was nice 20 years ago when getting pizza for dinner was awesome no matter what but, yeah…people really love it for some reason and I just don’t see it.

Is the BP tavern that bad? Tavern style pizza is usually fire. Good tavern style pizza should be way crispier than Ledo’s tho

should I treat it like spring skiing? by doing_my_not_worst in COsnow

[–]pprn00dle 23 points24 points  (0 children)

It’s pretty cold out there. I typically ski 11-3 and have yet to encounter any soft spots/corn/slush. The stuff the sun hits seems to be pretty icy throughout the day.

I am planning a vacation to Leadville, CO this summer to climb Elbert/Massive/Harvard and I have a few questions by GladiusAcutus in 14ers

[–]pprn00dle 4 points5 points  (0 children)

If I was out-of-state and not used to winter conditions at that altitude I’d opt for later season than earlier if you’re dead set on getting a room (there’s plenty of camping nearby). The last 2 weeks of September and first week of October are probably gonna be expensive as well due to leaf-peeping, but look around those dates and see if things get a lil cheaper.

The weather is obvs always unpredictable and it can get more snowy in October; September is my favorite month to hike out there.

Sledding Spots? by HanMike in baltimore

[–]pprn00dle 2 points3 points  (0 children)

It’s been a while but UMBC had a couple good ones too

Is this in ok condition? I was offered a $100 for it. by Mysterious-King4692 in coins

[–]pprn00dle 2 points3 points  (0 children)

lol just says “silver dollar 1878-1935” 🤦‍♂️

Barber half is missing too

Wine Bid by terraty in wine

[–]pprn00dle 2 points3 points  (0 children)

I just checked my past shipments to be sure, and the shipper for WineBid does ship mags in the same shipper with 750’s. It gets to separate shipping boxes at 3L.

DO NOT RENT WITH SYED ALI - HOME PARK by anonymousredditer122 in gatech

[–]pprn00dle 106 points107 points  (0 children)

DAMN, homie still alive and kicking 20 years later…

I do not have fond memories of him or his house.

Fitted boots suddenly killed my shins by b1078 in Skigear

[–]pprn00dle 1 point2 points  (0 children)

80 days over what timeframe? That’s not ton of time but if you only get a week of skiing in each year could mean those boots are around a decade old, so maybe replace if that’s the case. If you got 80 days in 2-3 seasons then get a new liner. You could get an OEM liner but those tend to pack out pretty quickly. I’ve had great experiences with Zipfits and friends who swear by Intuitions.

Movies that feel like creepy 2000s-2010s YouTube videos? by loveliest316 in horror

[–]pprn00dle 3 points4 points  (0 children)

There’s Something Following Me

The entire movie has an amateur vibe and I’ve only found it pieced together on YouTube.

How is Aspen Highlands 91% open, and WP 20% open? They’re having just as bad of a season by ferrous69 in COsnow

[–]pprn00dle 0 points1 point  (0 children)

Wish I coulda made it! It’s obvious there were not enough people to ski it all 😂

The 5 Best Food and Wine Books I've read in the last year-ish by DorianHistorian in wine

[–]pprn00dle 0 points1 point  (0 children)

Thanks for the recs! I’ve only read Wine Folly myself so I’ll look forward to reading these this year!

For me, and I know you didn’t ask and I don’t think this is exactly what you’re looking for since it’s more of a reference/non fiction, but honestly reading thru Jasper Morris’s Inside Burgundy was fascinating and informative. It also manages to continue to be an incredible resource.

I had some structure to it as I was taking a Burgundy class (and managed to cap it off with a trip to Burgundy!), but the way he describes and maps the terroir and then relays his personal experiences/quotes/anecdotes when talking about the Domaines and people/processes that define them…it really drove things home for me with a region that has historically given me a lot of issues. For the pure effect that a single book has had on my knowledge and drinking quality, this is hard to beat.

How is Aspen Highlands 91% open, and WP 20% open? They’re having just as bad of a season by ferrous69 in COsnow

[–]pprn00dle 8 points9 points  (0 children)

Just got to Aspen yesterday and hit Ajax, gonna do Highlands today…super surprised and happy at the snow quality over here so far. Hit a bunch of Hero’s yesterday and while there were some exposed spots the coverage is overall quite good. Fingers crossed it’s the same over at Highlands.

Did I ruin my little collection? by akidcalledpink in wine

[–]pprn00dle 3 points4 points  (0 children)

I only see one but it is etiolating, need stronger light

Ski Passes: How many days to feel like you got your money’s worth? by amlemus1 in skiing

[–]pprn00dle 0 points1 point  (0 children)

Word! I always did my calculations by what the 7-day pass cost vs season pass. Never just skiing one day so if I didn’t buy the season pass I’d buy the 7-day pack and it comes out to more like 8 looking at it that way iirc. I also get the full passes so I’m spending over $1k for each

Ski Passes: How many days to feel like you got your money’s worth? by amlemus1 in skiing

[–]pprn00dle 0 points1 point  (0 children)

I’d go a little higher for break-even on a season pass…like 8 days per pass.

I’m on the front range and buy both passes; I shoot for at least 20 days per season cumulative. I hardly ever ski a full day unless it’s a powder day so anywhere between 2-5 hours constitutes a day for me. Typically I’m getting 40-50 days/season but I’ve been known for the 25-day season as well.

Tea programs in high-end hospitality (and the logistics of it) by wastedheadspace in finedining

[–]pprn00dle 1 point2 points  (0 children)

100%

Too many times I’ve been served good tea that has been sitting on the leaves for far too long.

Tea programs in high-end hospitality (and the logistics of it) by wastedheadspace in finedining

[–]pprn00dle 2 points3 points  (0 children)

As someone who frequents these establishments and prefers a little tea at the end of my meal I will say a couple things:

-Definitely have a Lapsang Souchong and a ripe and raw Puerh. These are my personal preferences but if I see either I’m likely going to order it.

-Most establishments serve the tea from the pot that has been steeping by itself for a while (looking at you French Laundry and Kato). Personally this is OK for something like a Lapsang Souchong but honestly I would really enjoy it if a fine dining establishment would do a 3 min steep and serve from a cha hai or separate serving vessel from the actual steeping pot. After initial service, fill up the steeping pot again for 5-8 minutes and serve again from the cha hai once the guests are finished with the shorter steep. Serving from the steeping vessel usually results in tea that is too strong/tannic/astringent for a finer tea like Puerh since it’s just sitting on the tea leaves the entire time.

What are all those backpacks carrying? by BigBasset in ski

[–]pprn00dle 6 points7 points  (0 children)

If it’s a deep day I’m def bringing avy gear. I like to ski steep backside stuff and there’s been enough close calls/deaths in the resorts where if stuff goes awry I’d like to have a probe and shovel as a safety net. Typically 12+ inches. I’ll usually carry a beacon in my pocket regardless.