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Burger views what an interesting disparaging and negative comment. there are wines for "every day" wines with food in mind, specail event wines, all have their place, and just because i don't prefer a particular kind, in no way means it isn't worthy or that the drinker of said wine is "less than" Lee "sf" wrote in message news:[email protected]...
Burger views
Burger views On Apr 10, 5:50?pm, "l, not -l" wrote: Surely there are variables. It's like the hotdog thing. Real hotdogs are mangled by ketchup, I rarely put ketchup on a hot dog unless it's cheap enough to warrant it.
Burger views On Tue, 12 Apr 2011 21:29:30 -0400, Cheryl wrote: "Fool" and "Mush". I always mistype muchroom, so mush/much seems a logical continuation. It's getting hard for me to type so go easy on me :-) -sw
Burger views On Apr 15, 4:28?pm, Dan Abel wrote: I love the pic on there of the WZ in plastic cups with ice, lids and straws. In my old age, I pretty much always prefer a low alcohol to water ratio, no more than 10% or so. --Bryan
Burger views In article , Bryan wrote: Interesting. I hadn't heard that story, but that's what Wikipedia says also: http://en.wikipedia.org/wiki/White_Zinfandel And I can now understand why people would assume "white zinfandel" from "zinfandel", since according to Wikipedia, it outsells red by six to one! -- Dan Abel Petaluma, California USA [email protected]
Burger views On Apr 13, 7:23?pm, Dan Abel wrote: But the point is to make your red more intensely flavored, by diverting extra skins to it. White Zin is a by product. It's nice in the Summer as a spritzer too. Obviously, I'm not a wine person. More expensive, dry wines for you, and I can have my light, soft girlywine at astoundingly low prices. --Bryan
Burger views yep... its right if i am not the one doing it, lol, Lee "Bob Terwilliger" wrote in message news:[email protected] b.com...
Burger views i have not done the b/b one because its not a value to me, but i had a great aunt who drug my poor uncle to them... he liked the sitting on the porch and walking in the gardens but a whiskey was his only adult beverage interest... the reason i have been to the more industry related things is because of my work... and i always scope out the ones in stores just to see if there is something new to try... but my moderate germaphobia always makes me not try their food parings... i never trust open meat when they have it from x to xx which is usually four hours...the best non winery ones to me are ones put on by the groups like pork producers or cattleman's assoc. they are good from the cooking point of veiw because they will have say a sage/ butter sauted pork chop dish, and give you three sips of three wines, the one in the recipe and usually two that go well... sometimes its only two because you cook with/drink the same wine... the industry menu ones are far more formal because while there is good information on wine and foodstuffs for a rest/cafeteria to use the point is often to sell something besides/or along with the food/wine, like a program for menuing, or a new steam table set up. Lee "Ophelia" wrote in message news:[email protected]...
Burger views Lee wrote to sf: I bet you think there's more than one "right" way to slice a lemon, too. Bob
Burger views "Storrmmee" wrote in message news:[email protected]... How interesting! I have never done any of that though -- -- https://www.shop.helpforheroes.org.uk/
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