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Coligny wrote:
Spintire demo of the Maz 7310 offroad semi, short wheelbase version of the Maz 543 fitted with a fifth wheel and rear leaf spring in walking beam style configuration added to the twist bar spring of the full independent setup.
Preorder now, out the 14th of june.
(Cheap truck second hand these days, but around 140l/100km)
wagyl wrote:I find it a lot easier to use my corkscrew.
I'm actually surprised that the French guy was not carrying his corkscrew. That isn't the first or even the third bottle of wine he's had that day.
IparryU wrote:wagyl wrote:I find it a lot easier to use my corkscrew.
I'm actually surprised that the French guy was not carrying his corkscrew. That isn't the first or even the third bottle of wine he's had that day.
I have been in situations where I didn't have a cork screw... didn't open it that clean and what not... just keyed it out really sloppily.
wagyl wrote:IparryU wrote:wagyl wrote:I find it a lot easier to use my corkscrew.
I'm actually surprised that the French guy was not carrying his corkscrew. That isn't the first or even the third bottle of wine he's had that day.
I have been in situations where I didn't have a cork screw... didn't open it that clean and what not... just keyed it out really sloppily.
I know it makes me sound like a terrible wine snob, but I also don't think all that agitation can be good for a nice wine. If I don't have my corkscrew, I can wait until later. That probably means that I also miss out on all the chicks who flock towards the resourceful DIY wine bottle opening guys.
Samurai_Jerk wrote:How much does one of those boxes run you in France?
Coligny wrote:Samurai_Jerk wrote:How much does one of those boxes run you in France?
The 10L, a week/pers top. (as in Grand'Pa Coligny).
He was often mixing it with bicarbonate sodium, to make it truly horrific. That stuff was attacking regular glasses hard enough to become porous (as in glazed) in around a year.
Coligny wrote:Samurai_Jerk wrote:How much does one of those boxes run you in France?
The 10L, a week/pers top. (as in Grand'Pa Coligny).
He was often mixing it with bicarbonate sodium, to make it truly horrific. That stuff was attacking regular glasses hard enough to become porous (as in glazed) in around a year.
wagyl wrote:IparryU wrote:wagyl wrote:I find it a lot easier to use my corkscrew.
I'm actually surprised that the French guy was not carrying his corkscrew. That isn't the first or even the third bottle of wine he's had that day.
I have been in situations where I didn't have a cork screw... didn't open it that clean and what not... just keyed it out really sloppily.
I know it makes me sound like a terrible wine snob, but I also don't think all that agitation can be good for a nice wine. If I don't have my corkscrew, I can wait until later. That probably means that I also miss out on all the chicks who flock towards the resourceful DIY wine bottle opening guys.
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