Is America the greatest country in the world?

Spiritual_Chaos

mcgruff10 said:

Spiritual_Chaos said:

Bought the most american looking wine I could find. 99 SEK ($11)

lol, that's awesome!   I haven't had red zinf in a long time.  Is this for date night?

No... finishing an animating.gig tonight and maybe watch season 2 of Making a Murderer... .by myself... Might order a pizza... by myself..

oftenreading

Saw this online and knew I had to post it for McGruff. Frosé - frozen rosé, ie a slushy. You’re welcome. 

https://www.realsimple.com/food-recipes/browse-all-recipes/frose

Ledbetterman10

https://www.youtube.com/watch?v=tykzAyISnNk

mcgruff10

oftenreading said:

Saw this online and knew I had to post it for McGruff. Frosé - frozen rosé, ie a slushy. You’re welcome. 

https://www.realsimple.com/food-recipes/browse-all-recipes/frose

Next pj show I am buying you one of these!
went to two liquor stores yesterday looking for bc Pinot Gris and couldn’t find it. 

Spiritual_Chaos

cranberry juice > wine

my2hands

Next PJ show McGruff is gonna be broke, he owes just me 5 beers already lol

mcgruff10

my2hands said:

Next PJ show McGruff is gonna be broke, he owes just me 5 beers already lol

Well pj isn’t playing until 2022 so I have time to save up lol. 

my2hands

Interest, homie... you're from Jersey, you know debts carry interest lol

mcgruff10

my2hands said:

Interest, homie... you're from Jersey, you know debts carry interest lol

I'm down with this!  Three beers before the show and three beers after.

cincybearcat

njnancy said:

cincybearcat said:

Halifax2TheMax said:

Spiritual_Chaos said:

Why isn't America THE LAND OF THE FREE AND ONE NATION UNDER GOD number one on this list? 

For a nation arguing to be the greatest ever, shouldn't it atleast crack the top 10? 

Something-something-Bruce-Springsteen-albums

I've thought about what the measurements would be, like health outcomes, exposure to violence, health care spending, life expectancy, infant mortality, percent living in poverty, etc. but facts don't matter much in these parts.

It be interesting to see what makes this up. 

It says - scoring categories based on electoral process and pluralism, civil liberties, functioning of government, political participation, political culture.

USA falls down the list on political participation alone - not even half of the country votes in presidential elections, nevermind mid terms, etc. 

right but those are just words. How rated, etc You know the guidelines used as they scored. I’m not saying it’s good or bad, just interested in how they scored it

Spiritual_Chaos

Swedish Prime Minister Olof Palme condemning the US for their actions in Vietnam in 1972. A speech causing the ire of Nixon.

https://www.youtube.com/watch?v=vGm4es5rJnQ

"One should call things by their proper name. What is happening right now in Vietnam is a form of torture. ---

What they do is to torment people, torment a nation to humiliate it, to force it into submission to its orders. ---

And therefore the bombings are an evil act. And of that we have many examples in modern history. And they are generally associated with a name: Guernica, Oradour, Babij Jar, Katyń, Lidice, Sharpeville, Treblinka. There where violence has triumphed. But the worlds judgment has fallen hard over those who were responsibility.

Now a new name is added to the list: Hanoi, Christmas 1972."

Olof Palme's brief statement about the furious American bomb raid against Hanoi, Christmas in 1972, gave echoes all over the world. The text did not even take two minutes to read - but caused two years of  diplomatic crisis. - We should be proud. He was the only European leader who dared to stand up and say what the whole world thought, says Anders Ferm, who wrote the first draft of the text.

brianlux

Here's a little secret about red wine:  Gives you a headache?  It's the malolactic acid.  Red wine made without malolactic acid (i.e. made the old-world way) is much less likely to give a head ache or hangover.  Oh, the things they don't tell you!

oftenreading

brianlux said:

Here's a little secret about red wine:  Gives you a headache?  It's the malolactic acid.  Red wine made without malolactic acid (i.e. made the old-world way) is much less likely to give a head ache or hangover.  Oh, the things they don't tell you!

Not really correct, Brian. Malolactic fermentation isn’t specific to red wines, and isn’t specifically a new world technique. MLF is the process of converting malic acid to lactic acid, which changes the taste and mouthfeel of the wine. It’s appropriate for some wines, mostly reds but also some whites like chardonnays, and not even all reds. Hangovers are complicated but more likely related to congeners and histamines. 

brianlux

oftenreading said:

brianlux said:

Here's a little secret about red wine:  Gives you a headache?  It's the malolactic acid.  Red wine made without malolactic acid (i.e. made the old-world way) is much less likely to give a head ache or hangover.  Oh, the things they don't tell you!

Not really correct, Brian. Malolactic fermentation isn’t specific to red wines, and isn’t specifically a new world technique. MLF is the process of converting malic acid to lactic acid, which changes the taste and mouthfeel of the wine. It’s appropriate for some wines, mostly reds but also some whites like chardonnays, and not even all reds. Hangovers are complicated but more likely related to congeners and histamines. 

Non-malalactic wines have worked well for me and others I know.  I'm stickin' with 'em!

Here's where I learned about this (our favorite winery!):

https://www.cantigawine.com/non-malo-what

What is malolactic fermentation?

 

In a nutshell, malolactic fermentation (ML) is a secondary, bacterial fermentation that red wines of today are almost universally put through, as are many white wines. During primary fermentation, yeast converts sugar into alcohol. During the optional secondary fermentation, a strain of lactic bacteria (usually Leuconostoc oenos) converts the bright malic acid into a softer lactic acid.

 

The bacteria responsible for ML is found in most wineries and even vineyards, and so malolactic fermentation often occurs spontaneously; however, many winemakers inoculate their wine with the bug to give the process a jump start. Because Leuconostoc oenos is so rampant in wineries, it is difficult to control and if a winery wants to avoid it, it must take special and extensive measures in hygiene, pH and temperature control.

 

How does a wine change during malolactic fermentation?

 

During ML, a two-fold change occurs: 1) There is a drop in acidity, since malic acid is a stronger acid than the lactic acid into which it is converted. 2) The process imparts a characteristic flavor change; the wine loses its "green apple" crispness imparted by the malic and gains the "buttery" character of the lactic.

 

What purpose does ML serve?

 

Originally, the main purpose of ML was economic: softening the acidity of a wine allows it to be released sooner. This is helpful in some regions where ripening to 24° brix is not consistently possible. In California, we don’t have this problem and prior to the 1980s, most California wines were non-malolactic. However, malolactic fermentation started becoming popular here during that decade as a way to make wine more accessible to non-wine drinkers, and to make it even quicker to market. Since then, the malolactic style has become the norm and classically structured wines the exception.

 

So...why does Cantiga prevent ML?

 

Preventing ML is our way of achieving a classical structure to our wines while taking advantage of the ripe flavors we can achieve here in California. In other words, we are preserving the natural acidity of the wine and the purity of the fruit. A non-malolactic wine, with its livelier acidity, elegant balance and fruit-forward character, is generally better suited to the dinner table. Additionally, it can cellar for decades, allowing complexities to gradually unfold. And finally, acid is a natural preservative; wines higher in acidity do not require nearly the sulfite levels that softer wines require, thus making them easier on allergies.

Jason P

Spiritual_Chaos said:

Why isn't America THE LAND OF THE FREE AND ONE NATION UNDER GOD number one on this list? 

For a nation arguing to be the greatest ever, shouldn't it atleast crack the top 10? 

Something-something-Bruce-Springsteen-albums

Take out the down under and you never get to see the sun for over half the year and the two that do get to see the sun have to hide from every creature that could potentially kill them (including orcs).

Jason P

It also backs my theory that central air and heating is the apex of a civilized society.

oftenreading

brianlux said:

oftenreading said:

brianlux said:

Here's a little secret about red wine:  Gives you a headache?  It's the malolactic acid.  Red wine made without malolactic acid (i.e. made the old-world way) is much less likely to give a head ache or hangover.  Oh, the things they don't tell you!

Not really correct, Brian. Malolactic fermentation isn’t specific to red wines, and isn’t specifically a new world technique. MLF is the process of converting malic acid to lactic acid, which changes the taste and mouthfeel of the wine. It’s appropriate for some wines, mostly reds but also some whites like chardonnays, and not even all reds. Hangovers are complicated but more likely related to congeners and histamines. 

Non-malalactic wines have worked well for me and others I know.  I'm stickin' with 'em!

Here's where I learned about this (our favorite winery!):

https://www.cantigawine.com/non-malo-what

What is malolactic fermentation?

 

In a nutshell, malolactic fermentation (ML) is a secondary, bacterial fermentation that red wines of today are almost universally put through, as are many white wines. During primary fermentation, yeast converts sugar into alcohol. During the optional secondary fermentation, a strain of lactic bacteria (usually Leuconostoc oenos) converts the bright malic acid into a softer lactic acid.

 

The bacteria responsible for ML is found in most wineries and even vineyards, and so malolactic fermentation often occurs spontaneously; however, many winemakers inoculate their wine with the bug to give the process a jump start. Because Leuconostoc oenos is so rampant in wineries, it is difficult to control and if a winery wants to avoid it, it must take special and extensive measures in hygiene, pH and temperature control.

 

How does a wine change during malolactic fermentation?

 

During ML, a two-fold change occurs: 1) There is a drop in acidity, since malic acid is a stronger acid than the lactic acid into which it is converted. 2) The process imparts a characteristic flavor change; the wine loses its "green apple" crispness imparted by the malic and gains the "buttery" character of the lactic.

 

What purpose does ML serve?

 

Originally, the main purpose of ML was economic: softening the acidity of a wine allows it to be released sooner. This is helpful in some regions where ripening to 24° brix is not consistently possible. In California, we don’t have this problem and prior to the 1980s, most California wines were non-malolactic. However, malolactic fermentation started becoming popular here during that decade as a way to make wine more accessible to non-wine drinkers, and to make it even quicker to market. Since then, the malolactic style has become the norm and classically structured wines the exception.

 

So...why does Cantiga prevent ML?

 

Preventing ML is our way of achieving a classical structure to our wines while taking advantage of the ripe flavors we can achieve here in California. In other words, we are preserving the natural acidity of the wine and the purity of the fruit. A non-malolactic wine, with its livelier acidity, elegant balance and fruit-forward character, is generally better suited to the dinner table. Additionally, it can cellar for decades, allowing complexities to gradually unfold. And finally, acid is a natural preservative; wines higher in acidity do not require nearly the sulfite levels that softer wines require, thus making them easier on allergies.

They’re putting their own marketing spin on that, Brian. Nothing in there shows that MLF increases or reduces hangovers, and also, sulfite use is generally higher when companies don’t want MLF to occur, as they need to kill off the natural bacterial that would lead to MLF in the bottle. 

mcgruff10

I thought it was sulfates that give you a hangover?

oftenreading

mcgruff10 said:

I thought it was sulfates that give you a hangover?

No, research suggests not. Sulfites are a problem for people with sulfite allergies, but otherwise not much of an issue. Natural or introduced sulfites are present in many, many foods. We don't all get hangovers from dried apricots. 

lastexitlondon

It's the amount that gives you a hangover. Simple