Is America the greatest country in the world?
Comments
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Dehydration"My brain's a good brain!"0
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Dehydration, and congeners, mostly. That's why hangovers from rum, bourbon, etc. tend to be worse than from vodka and gin for the same amount of alcohol.my small self... like a book amongst the many on a shelf0
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I all but had to quit drinking red wine. This works for me and several others with similar experiences. The folks at Cantiga are some of the best and most respected vintners in a the well regarded Southern El Dorado/ Fairplay/ Amador growing region. They're small, family owned, and have limited production so have no reason to hard sell anything. And they do not charge for tasting and they specialize in wine/food paring. You just don't see these attributes at larger commercial wineries that are more big business minded. I don't think they're putting anyone on. And I'm happy to be able to enjoy red wine again!oftenreading said:
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.brianlux said:oftenreading said:
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 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!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!):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.
"It's a sad and beautiful world"-Roberto Benigni0 -
brianlux said:
I all but had to quit drinking red wine. This works for me and several others with similar experiences. The folks at Cantiga are some of the best and most respected vintners in a the well regarded Southern El Dorado/ Fairplay/ Amador growing region. They're small, family owned, and have limited production so have no reason to hard sell anything. And they do not charge for tasting and they specialize in wine/food paring. You just don't see these attributes at larger commercial wineries that are more big business minded. I don't think they're putting anyone on. And I'm happy to be able to enjoy red wine again!oftenreading said:
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.brianlux said:oftenreading said:
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 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!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!):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.
Sure, I'm happy you are as well. But are you sure it's the lack of MLF is my point. Do you also struggle with whites that undergo MLF, like most chardonnay, sauvignon blanc and pinot gris? What about other reds that don't?my small self... like a book amongst the many on a shelf0 -
I'm fairly certain it's the lack of MLF but then viticulture science is not something I'm an expert on. Mostly I go with what works. The only white wine I drink is organics that have lower sulfates which also tend to induce headache. I'm also kind of a light weight when it comes to anything alcoholic. Which is why I'm more a cannabis fan. And I'm becoming a lightweight re. cannabis as well. I'm not sure why. Aging maybe?oftenreading said:brianlux said:
I all but had to quit drinking red wine. This works for me and several others with similar experiences. The folks at Cantiga are some of the best and most respected vintners in a the well regarded Southern El Dorado/ Fairplay/ Amador growing region. They're small, family owned, and have limited production so have no reason to hard sell anything. And they do not charge for tasting and they specialize in wine/food paring. You just don't see these attributes at larger commercial wineries that are more big business minded. I don't think they're putting anyone on. And I'm happy to be able to enjoy red wine again!oftenreading said:
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.brianlux said:oftenreading said:
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 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!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!):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.
Sure, I'm happy you are as well. But are you sure it's the lack of MLF is my point. Do you also struggle with whites that undergo MLF, like most chardonnay, sauvignon blanc and pinot gris? What about other reds that don't?
"It's a sad and beautiful world"-Roberto Benigni0 -
brianlux said:
I'm fairly certain it's the lack of MLF but then viticulture science is not something I'm an expert on. Mostly I go with what works. The only white wine I drink is organics that have lower sulfates which also tend to induce headache. I'm also kind of a light weight when it comes to anything alcoholic. Which is why I'm more a cannabis fan. And I'm becoming a lightweight re. cannabis as well. I'm not sure why. Aging maybe?oftenreading said:brianlux said:
I all but had to quit drinking red wine. This works for me and several others with similar experiences. The folks at Cantiga are some of the best and most respected vintners in a the well regarded Southern El Dorado/ Fairplay/ Amador growing region. They're small, family owned, and have limited production so have no reason to hard sell anything. And they do not charge for tasting and they specialize in wine/food paring. You just don't see these attributes at larger commercial wineries that are more big business minded. I don't think they're putting anyone on. And I'm happy to be able to enjoy red wine again!oftenreading said:
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.brianlux said:oftenreading said:
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 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!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!):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.
Sure, I'm happy you are as well. But are you sure it's the lack of MLF is my point. Do you also struggle with whites that undergo MLF, like most chardonnay, sauvignon blanc and pinot gris? What about other reds that don't?
Well, the good news, is, that's cheaper for you
my small self... like a book amongst the many on a shelf0 -
oftenreading said:brianlux said:
I'm fairly certain it's the lack of MLF but then viticulture science is not something I'm an expert on. Mostly I go with what works. The only white wine I drink is organics that have lower sulfates which also tend to induce headache. I'm also kind of a light weight when it comes to anything alcoholic. Which is why I'm more a cannabis fan. And I'm becoming a lightweight re. cannabis as well. I'm not sure why. Aging maybe?oftenreading said:brianlux said:
I all but had to quit drinking red wine. This works for me and several others with similar experiences. The folks at Cantiga are some of the best and most respected vintners in a the well regarded Southern El Dorado/ Fairplay/ Amador growing region. They're small, family owned, and have limited production so have no reason to hard sell anything. And they do not charge for tasting and they specialize in wine/food paring. You just don't see these attributes at larger commercial wineries that are more big business minded. I don't think they're putting anyone on. And I'm happy to be able to enjoy red wine again!oftenreading said:
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.brianlux said:oftenreading said:
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 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!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!):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.
Sure, I'm happy you are as well. But are you sure it's the lack of MLF is my point. Do you also struggle with whites that undergo MLF, like most chardonnay, sauvignon blanc and pinot gris? What about other reds that don't?
Well, the good news, is, that's cheaper for youYeah for sure. That's why America is great! It's cheaper!(I don't know what that means either, just trying to tie in to the thread topic, haha!)"It's a sad and beautiful world"-Roberto Benigni0 -
I wonder what percentage really believe USA is the greatest country? And any country member whilst I think of it. Because I certainty do not believe my country is the greatest.! I'm thinking lots of Americans actually believe it!
this song is meant to be called i got shit,itshould be called i got shit tickets-hartford 06 -0 -
Americans are being born into their "one nation under god"-Nationalism and getting it pushed on them much more than us Europeans. Do you sing your national anthem before Premiere League football (soccer) matches?lastexitlondon said:I wonder what percentage really believe USA is the greatest country? And any country member whilst I think of it. Because I certainty do not believe my country is the greatest.! I'm thinking lots of Americans actually believe it!
In Sweden we don't.
Post edited by Spiritual_Chaos on"Mostly I think that people react sensitively because they know you’ve got a point"0 -
Spiritual_Chaos said:
Americans are being born into their "one nation under god"-Nationalism and getting it pushed on them much more than us Europeans. Do you sing your national anthem before Premiere League football (soccer) matches?lastexitlondon said:I wonder what percentage really believe USA is the greatest country? And any country member whilst I think of it. Because I certainty do not believe my country is the greatest.! I'm thinking lots of Americans actually believe it!
In Sweden we don't.
Yah, but in Sweden you guys wear speedos too. So there's lots of differences between countries we could list."My brain's a good brain!"0 -
And..?Thirty Bills Unpaid said:Spiritual_Chaos said:
Americans are being born into their "one nation under god"-Nationalism and getting it pushed on them much more than us Europeans. Do you sing your national anthem before Premiere League football (soccer) matches?lastexitlondon said:I wonder what percentage really believe USA is the greatest country? And any country member whilst I think of it. Because I certainty do not believe my country is the greatest.! I'm thinking lots of Americans actually believe it!
In Sweden we don't.
Yah, but in Sweden you guys wear speedos too. So there's lots of differences between countries we could list.Post edited by Spiritual_Chaos on"Mostly I think that people react sensitively because they know you’ve got a point"0 -
We Don t sing it at all . Only at international matches even then I do not . I never sing it. I'm not at all patriotic. Speedos are worn by way more Americans than any other nation I say!
We are not bred to believe we are great. Even with a name like Great Britain .
We have more other nationalities than we do English I think
this song is meant to be called i got shit,itshould be called i got shit tickets-hartford 06 -0 -
Can’t sing in a Speedo...falsetto isn’t attractive in a national anthem.Spiritual_Chaos said:
And..?Thirty Bills Unpaid said:Spiritual_Chaos said:
Americans are being born into their "one nation under god"-Nationalism and getting it pushed on them much more than us Europeans. Do you sing your national anthem before Premiere League football (soccer) matches?lastexitlondon said:I wonder what percentage really believe USA is the greatest country? And any country member whilst I think of it. Because I certainty do not believe my country is the greatest.! I'm thinking lots of Americans actually believe it!
In Sweden we don't.
Yah, but in Sweden you guys wear speedos too. So there's lots of differences between countries we could list.hippiemom = goodness0 -
What would you say is attractive in a speedo?cincybearcat said:
Can’t sing in a Speedo...falsetto isn’t attractive in a national anthem.Spiritual_Chaos said:
And..?Thirty Bills Unpaid said:Spiritual_Chaos said:
Americans are being born into their "one nation under god"-Nationalism and getting it pushed on them much more than us Europeans. Do you sing your national anthem before Premiere League football (soccer) matches?lastexitlondon said:I wonder what percentage really believe USA is the greatest country? And any country member whilst I think of it. Because I certainty do not believe my country is the greatest.! I'm thinking lots of Americans actually believe it!
In Sweden we don't.
Yah, but in Sweden you guys wear speedos too. So there's lots of differences between countries we could list."Mostly I think that people react sensitively because they know you’ve got a point"0 -
Terrific question....and I have no answer for you!Spiritual_Chaos said:
What would you say is attractive in a speedo?cincybearcat said:
Can’t sing in a Speedo...falsetto isn’t attractive in a national anthem.Spiritual_Chaos said:
And..?Thirty Bills Unpaid said:Spiritual_Chaos said:
Americans are being born into their "one nation under god"-Nationalism and getting it pushed on them much more than us Europeans. Do you sing your national anthem before Premiere League football (soccer) matches?lastexitlondon said:I wonder what percentage really believe USA is the greatest country? And any country member whilst I think of it. Because I certainty do not believe my country is the greatest.! I'm thinking lots of Americans actually believe it!
In Sweden we don't.
Yah, but in Sweden you guys wear speedos too. So there's lots of differences between countries we could list.
hippiemom = goodness0 -
No way bud. Every time I go to the caribbean you can pick out the english guys from miles away based on their lack of a bathing suit. You guys wear some short shorts when going in the pool! Your boys need some more room to breathe! Me, I love my board shorts that stretch to my knees.lastexitlondon said:We Don t sing it at all . Only at international matches even then I do not . I never sing it. I'm not at all patriotic. Speedos are worn by way more Americans than any other nation I say!
We are not bred to believe we are great. Even with a name like Great Britain .
We have more other nationalities than we do English I thinkI'll ride the wave where it takes me......0 -
James Bond, the trailblazer.mcgruff10 said:
No way bud. Every time I go to the caribbean you can pick out the english guys from miles away based on their lack of a bathing suit. You guys wear some short shorts when going in the pool! Your boys need some more room to breathe! Me, I love my board shorts that stretch to my knees.lastexitlondon said:We Don t sing it at all . Only at international matches even then I do not . I never sing it. I'm not at all patriotic. Speedos are worn by way more Americans than any other nation I say!
We are not bred to believe we are great. Even with a name like Great Britain .
We have more other nationalities than we do English I think
"Mostly I think that people react sensitively because they know you’ve got a point"0 -
So what's the conclusion for this thread? A resounding NO, right?
With all its sham, drudgery, and broken dreams, it is still a beautiful world. Be careful. Strive to be happy. ~ Desiderata0 -
It's got it's flaws, and I'm no chest pounding nationalist, but I'd say it's the greatest country simply for the fact of everything being discussed going on in this country is able to be openly debated, challenged and changed. Some of the things we do are shitty and some are great, but over time it seems that we tend to figure it out and those among us who care enough, push the change ahead. Donald Trump just made everyone realize that we're not as close to getting it right as we thought.PJ_Soul said:So what's the conclusion for this thread? A resounding NO, right?
It's a hopeless situation...0 -
Pluses and minuses like every other country. There is definitely room for improvement but regardless I still love where I live and am proud to be a US citizen.PJ_Soul said:So what's the conclusion for this thread? A resounding NO, right?I'll ride the wave where it takes me......0
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