I'd think that a zipper on a dirndl is so much more practical, too.
Or...
Loyal, post: 434098, member: 228 wrote: Or...
I've just sent that image to my Mom. Last time I showed her a picture like that was about 25 years ago, of a biker attending an event arm-in-arm with a full size blow up doll. I thought it was hilarious, she didn't and she flared: "That'll be you one day, with no wife or girlfriend". I wonder what the prophecy will be this time.
James Fleming, post: 434072, member: 136 wrote: I was in a beer-snob establishment the other day and asked the waiter if they had something that didn't taste like they were trying to win the hops arms race.
i'll echo the original post- mom's been down for a week visiting from the corn fields, and it's been a great excuse to hit the taprooms of... a bunch... of our new local breweries. a TON have opened over the past few years, and we now have a de-facto "brewing zone" in one small part of town. it's a little unfortunate in that- unlike portland where the industry is older and much more uniformly ingrained throughout the community- this is largely confined to this (and one or two other) specific area that is comprised almost entirely of warehousing and industrial use spaces. which... of course, but there is very little in the way of accessibility to it for the overwhelming majority of the people who do and would likely patronize these operations. BUT- there are now so many condensed into one place (with the revival of an old brewery that did most of the heavy lifting getting the local scene off the ground), that it's entirely practical to strap a couple bicycles to the back of the car, drive up to the parking lot of a local survey supply store where one of kent's high school classmates plies his trade, and do a small tour of 6-7 breweries (there are even a couple of distilleries there). all within about a 1 mile radius. not a bad way to spend an afternoon- and if a central-dwelling resident put in a little effort, it wouldn't be hard to coordinate it as a commuter rail/bike excursion, for a truly portland-like experience.
but i'm in agreement re: hops. i love an IPA here and there. in the same way i love a chocolate donut: here and there. IPA originated due to the necessity of keeping beer drinkable on those long ship rides around cape horn and across the indian ocean. so, basically, it's the beer version of bacon. i like it, but can't make it the staple of the diet. i suspect a lot of brewers- especially new ones- like IPAs because they hide (i presume) imperfections in the process much better than a subtler drinking beer. so if i'm trying one of these new brewer's stuff for the first time, i always go for a lager or a pils or something more plain jane. i do the same thing at restaurants, btw. at least mexican joints: cheese enchiladas. don't screw those up and maybe i'll come back and get the mole next time.
Joe the Surveyor, post: 434093, member: 118 wrote: All you water rationing states need to come tot he northeast for some fine beer. We have far gooder water than you. Coffee and Pizza are gooder too. Ribs? Not so much.
Bagels too. Can't find a decent bagel out west. Even in a pretty legit Jewish owned bagel shop in LA. None taste anything like the ones I had when I was in NYC 9 years ago. I'm convinced that it's the water.
Ryan Versteeg, post: 434122, member: 41 wrote: Bagels too. Can't find a decent bagel out west. Even in a pretty legit Jewish owned bagel shop in LA. None taste anything like the ones I had when I was in NYC 9 years ago. I'm convinced that it's the water.
Outside of NYC and (surprisingly) Montreal, most of what's sold as a bagel is really just "a roll with a hole"
Ryan Versteeg, post: 434122, member: 41 wrote: Bagels too. Can't find a decent bagel out west. Even in a pretty legit Jewish owned bagel shop in LA. None taste anything like the ones I had when I was in NYC 9 years ago. I'm convinced that it's the water.
That is true. It is the water. Somebody also told me its the humidity in the air that allows the yeast to grow...not sure about that though.
I read the title and thought someone had left a six pack in the sun too long.
Joe the Surveyor, post: 434151, member: 118 wrote: That is true. It is the water. Somebody also told me its the humidity in the air that allows the yeast to grow...not sure about that though.
I wonder if Seattle or Portland has a decent bagel scene, then? But maybe too damp, too cool. Can't think of any hot/humid regions in the West, come to think of it... Hmmm.
Since Brenner Brothers left Bellevue, I consider this area to be a bagel wasteland.
