How’s everybody’s long weekend going? Assuming it is a long weekend, that is. I have tomorrow off, molarchae isn’t so lucky. Also, none of us are particularly lucky with a mini-outbreak of coxsackie virus in our house.
Can someone explain how to get back to the main listing of threads after viewing one? Whenever I view one, I keep having to manually scroll back to the top, and then click the “Community” button, and then click the “Casemates” link.
@arielleslie So basically, no buttons or links? Have to manually delete from the address? Though I suppose just using the main link as a favorite in my favorites bar would also work. Guess that’s the only way to actually navigate this website.
@HitAnyKey42 I learned rather quickly that the first click on the “community” button opens the menu for the various Mediocre communities. A second click on that same button takes you to the forum main page for the site you’re on. I agree it’s confusing. @dave@snapster maybe this is something we can add more links for? It’s also something I’d rather not have to scroll back up to the top to do every time.
@vaaccess@klezman@rjquillin First, if you’re using Android (tablet or phone), then skip to the end of this. If you are NOT using Android, you shouldn’t settle for anything BUT this. Website posted script-buttons do scrolling slower and of course are more variably located. Instead, learn these and be done looking for buttons:
Mac Desktop Safari browsing options: CMD + (up/down arrow), or space to go down one page at a time and shift-space to go up one at a time.
Windows Desktop (all browsers?) browsing options: Home, End, Page Up, Page Down, or space to go down one page at a time and shift-space to go up one at a time.
iOS Devices: just tap top of your phone to scroll back up to top. just above URL entry bar.
Now for Android. You could definitely use a button if we add one at some point because your options don’t seem to include a shortcut. You’re probably always searching for buttons since you don’t have a native “go to top” OS function.
Here’s your best solution:
In our use case, for these forums, simply hit the back button on your browser. In one step you’re back to what you might want versus 2. If you do want a refreshed view then hit refresh.
If you have an old device with a hardware back button, perhaps this is even more enjoyable UI than going back to the top in order to click something there to send you back to the forum thread list.
OK, too many posts in one thread that made me chuckle out loud - bowtie, really, I thought the exact same thing re ether, including the ae. HAK and others, as posted previously, filtering is your friend - play around a bit to set it up so you see your favorite threads… Cesare - really?! …and Mark, where do you find this stuff?!
@bhodilee I was literally just trying to figure out where to post this same question. Well, I didn’t miss the kickstarter coupon, but I am trying to figure out how/where to get the 3 $10 coupons from the WCC email…
P.S. As WCC insiders, when you back the campaign for $60 — the “1-year Free Shipping” reward level — you’ll get half that value back in the form of three $10 coupons valid through the end of 2018 on Casemates.
I submitted a request to customer service, as noted in another thread. I just got an email back asking if I had created an account or responded to the survey… uh, yes, my account was included in the initial form, as was my email address, and I have the badges
@klezman Headed up to lake arrowhead over the 3 day weekend. Headed to a dodger game tonight. Gave my 6 year old tickets for his birthday since he just got off his first year of tee ball which he really liked.
If the picture is correct I don’t like those, they have a flat edge at the lip which catches a few drops of wine when you pour then the wine follows that edge to the bottom and leaks off the back.
Love me some homemade pesto! What all do you put in “garden” pesto? Or is it just that the basil comes from your garden? Also, how do you store it? I usually freeze in ziplock bags and would be interested other options.
@pseudogourmet98 Just basil from the garden. Basil, olive oil, pine nuts, salt, garlic, a drop or two of lemon juice, pecorino Romano, and Parmigiano Regiano.
But then the final dish also includes tomatoes from the garden.
@pseudogourmet98 We freeze some of it in ice cube trays. Once frozen, put the cubes in plastic bags or containers, so you have easier access to smaller portions. We also put some in 1/2 pint jars, which is about enough for when we are making it for whole family.
Hi Guys! Through the years, those of you who hung in the old CyberPub heard tell of our visits with Cousin Bob near San Francisco and Cousin Alice near LA. Apparently, about 3 weeks ago, Bob was having problems breathing. He went to the hospital and after some tests and draining of fluid, they found that he had Stage 4 pancreatic cancer. Bob passed Monday night at the age of 87. I am glad that we had a chance to see him one last time this summer before the RPM tour.
@bahwm So sorry to hear that. At least he didn’t have to endure months/years of suffering. I had an Uncle Jim in England who went similarly. Thought he had the flu because of an upset stomach. When it didn’t get better after a week or so he went to the doctor and ended up having end-stage stomach cancer and was also gone in about 3 weeks.
@chipgreen Yeah, saw that one as well. I told my office wine friends, if that Goldman CEO had stuck to Pedroncelli, none of this would have happened!
I feel bad for those newly-minted somms who passed the test legitimately, only to have it snatched away. The thought of going through all that again must be horrible to contemplate. (Hopefully not enough to make any of them jump out a window of the Carlyle.)
Just heard this on NPR on my way home this evening. Not only is it sad to have the credential snatched away, but will also have significant financial impact as well. With the Master Somm they can earn three times as much (on average).
I want to dry age some beef at home. Anybody want to help us with a “practice” cut? I was thinking of getting a prime striploin or rib subprimal from Costco and aging it for ~40 days. That way when the bone-in ribs make their appearance around xmas time I’ll be confident.
Anybody want to go in on the test round? The whole slab is usually in the $125 range depending on the day. We can sample the results (and even take multiple different ages if we want) for a nice dinner & wine gathering, probably near to Thanksgiving time.
Had to go down to the barrio yesterday to pick up dome fresh coffee, swmbo wanted to hit some Asian markets for supper last night. There was a commercial Costco on the way and I wanted some capers, at a decent price.
We wandered back to the meat area; yikes!
Huge cuts of nearly everything, not the household size offerings at the local outlets. Entire legs and shoulders of lamb at Costco pricing. Would have to acquire some major cooking implements to deal with some of these. Still, amazing to see the cuts.
How you thinking of doing the aging?
From what I’ve read, limited, it takes good temperature and humidity control with adequate air circulation to be successful.
Most stuff I’ve read agrees that a fan inside either a bar fridge or a freezer with an adjusted thermostat does the job well. Some also add a tray of salt to help act as an air desiccant. They key seems to be to ensure that the crust properly develops in the first few days.
Whole lamb shoulders sounds great. I wonder if there’s a commercial Costco near me…although it’s hard to suggest a full 109A rib is a household size.
@klezman tough to commit here, it sounds fun though! We’ll be around before thanksgiving but I’ll be out of town the week after. I’ve never dry aged a steak and wouldn’t know where to start. But I bet there’s a YouTube video for that.
@CorTot Mostly looking for people to help split the cost at the moment and then we’ll make sure all can attend the sampling! We’re also most of Channukah, so there will be some wrangling. Dec 15 weekend is a likely good time, and could double as a kiddo birthday shindig! (What two-year old doesn’t like a good dry aged steak?)
@ScottW58 The 100+ day aged rib steak at APL restaurant might change your mind
But I figured at least you’d be in because you could use some of the remaining cooler space when we do another round in December/January! Also, we need to get together to eat/drink. We can do weekend of Oct 26-28 or Sunday of next week. Next Saturday has no guarantees since I’ll be getting off a flight from Switzerland on Saturday.
Also, happy birthday to your lovely SWMBO! I hope she at least took today off!
@radiolysis Used to purchase from Pannikin, wholesale, when they existed. The roaster split off from the retail outlets after some fracas and is now known as Cafe Moto. Still purchase wholesale. This all started around '69 or '70. Settled in on a dark roast blend they call Blue Sky. I like a darker roast, but had to compromise with swmbo. We do #5 of beans every 3~4 weeks or so.
I can attest to that. When my husband and I were in SoCal a few years ago we were treated with open arms by the woot contingent. I was just telling someone the other day about it and they were dumbfounded. “Wait. You’re telling me that you were thousands of miles from home, you got into a car with some people you only knew from an internet chat, you let them take you to the house of another person you only knew from the internet (and you didn’t know exactly where that house was), and you lived to tell about it?” Yes! And we met some wonderful people and had a fabulous time, and I would do it again in a heartbeat!
@chipgreen@klezman@pseudogourmet98 Right after the first rpm tour in 2008, we were making plans to attend a SoCal auxiliary tasting in Las Vegas, where we knew we’d be seeing some of the friends we made on the tour. The tasting was to be at the home of one of the people who had been posting regularly on the w.w blog, but whom we hadn’t met. We mentioned this at dinner in Buffalo with a bunch of friends, a few weeks before the tasting, and they were aghast.“You’re going to Las Vegas to a wine tasting at the home of an internet friend?” We talked about it on the way home; after all, just a few months earlier, we had sent a check to some (then unknown) guy in Michigan for a tour that, on its face would have seemed pretty sketchy to a lot of people. The tour happened and we had a fabulous time. But here we were, heading across the country to hook up with some “internet friend”, something we have for years warned our students never to do. We flew out after school on Friday, had a great time, flew home on Sunday, never missed a day of work. A few months later, we were back in Las Vegas getting married, but that’s another whole story. Life is beautiful.
Warning Rambling Rant:
I know it has been a while … things have been crazy. The end of August I fell at work. While at car duty (where we open car doors for our car riders) I managed to fall off the curb and fall full force on my knee. I proceeded to load up a few more kids before I realized how bad it was. That night my knee swelled up to about the size of a softball. Long story short. That was a Thursday afternoon,Friday I went to Disney for the weekend and walked/limped about 10miles each day. I think that helped keep things from totally stiffening up. The following Tuesday I decided I should go to the dr. ended up having to go to the Work mans comp doctor, which is a min. 45 min drive from school… depending on the traffic it could take up to an hour to get to. I call them Quack in a box. I not nice place. The doctor actually touched my open wound on my knee without washing his hands. The nurse didn’t clean my wound before she applied more antibiotic ointment… the list goes on… After 5 weeks, they finally decided I needed a MRI. I don’t know how I managed, but I did not tear, chip or break anything! They finally decided to send me to an orthopedist! Only took them 6 weeks. Then it took a week to get into the specialist. So this week I go back to the quack, their computers are acting up and they can’t access my file. The Doctor comes in, I tell him I went to the Orthopedic Dr. and this guy says “oh, then you don’t come here anymore” Seriously? I reminded him that he is the one that sent me to the other… he said "well, we don’t know when you will get your appointment… I pointed out that it would have been good information to give a patient that if they can get an appointment with the specialist before their appointment with the quack … to call and cancel! I am so not happy… Anyhow, I go back to the orthopedic doc in 2 weeks. My knee is still got a healing scar and is swollen… but it is much better… If I knew about all the crap and crappy care, I would have to go through with the workman’s comp, I would have gone to my own doctor and paid out of pocket.
Rant/rambling over thanks
@InFrom yup. I’ve been worki ng. I make sure to get my dr appointment for as late as possible. Not fair to everyone I work with to not be working. I did find out, it would have been quite easy to have the doctors write me a note saying I couldn’t work… they kept asking me if I wanted them to give me restricted hours and duty. No wonder why so many abuse the system.
@rjquillin@Winedavid49 So sad. Seriously lame and unfortunate for us, because I thought we got some pretty good deals from them and a great QPR. On another note, they don’t hesitate to send emails about some of their offers!
@karenhynes Got mine and worried what
Already have an Anova, but grabbed these to do circuit board cleaning with some warm IPA.
These look like they may be better for shallower vessels and not requiring as much (height/depth) liquid; at least hoping that’s so.
Thanks Chip! Fortunately as Adam said we were not that close. And thankfully after telling my kids for years that nothing good happens out there after midnight they don’t go out very often to hang out at night spots with there friends.
@karenhynes No issues at the far south end, yet.
Wondering about @scottw58, gotta be close to him, but thinking it’s downwind.
Sad to see the Paramount Ranch go.
Have many fond memories of the Southern Ren Faire right next door in Agoura.
@bahwm@karenhynes@rjquillin We just need to make sure it’s always near the top so it doesn’t get lost!
It would be nice to have a larger “sticky” sort of thing, but this isn’t quite built in a way that facilitates it. It’s getting harder and harder to keep the community thriving…hopefully @dave@shawn and @snapster are paying attention…what made that other site special was the community more than the deals…
@chipgreen But hey, Ohio did quite well today!
Chargers? I’ve not watched a game now in over a year. Spanos burned down that bridge long ago.
Now that Anthony is gone from Bell, it’ll be difficult to justify those purchases as well; as Spanos is a part owner and that connection we had on tour is diminished with AB leaving.
@bahwm W00t!, err, Ca$e!
currently 7C here in not-so-sunny SoCal.
Well, it is nighttime.
High tomorrow, 15C.
I’ll be enjoying the interior of the lab, running thermal-vac on the 2020 Mars rover cameras, but drinking vicariously with you.
@ScottW58 No, I didn’t take a pic, but that’s a recipe that we make frequently. It’s soooo easy! But it usually takes about 2-2.5 hours to make. Whisper me your email address and I’ll send you a copy. It comes from a cookbook called “Great Foods Without Fuss”.
@ScottW58 The pork roast cooks in butter and oil with peppercorns, bay leaves, salt, and red wine vinegar. We baste it every half hour. The first time we made it, we were little piggies–we ate a whole two-pound roast in one sitting! But, it was soooo good! Now, we get two dinners and one lunch out of it!
@karenhynes Wow! I had no idea! Just don’t make the Brussels Sprouts recipe from that cookbook! We love Brussels Sprouts, but that recipe was gross! It has to be really bad for us to say that! We love our veggies!
@rjquillin Not a fan. We have a restaurant that was just opened by some friends of ours. It’s called The Chicken Shack and can be quite irreverent! But, they make some mighty fine chicken there! Nothing fancy. They have gone the route of canned wines. There was a distributer there doing a tasting. One red was passable by our standards. One white might have been passable, but it wasn’t chilled properly. When given those options, we go with beer. Local, draught beer, if possible!
@chipgreen@InFrom@rjquillin@ScottW58 A couple of years ago we stayed a few nights in a really cool boutique hotel in Niagara Falls, Ontario, Canada. They serve “breakfast in bed”. Well, they bring your breakfast at around the designated time and you may choose where you would like to eat it in your room–they do provide two comfy chairs with a cute side table between. I digress. But they do include freshly squeezed OJ and we knew it. So, we picked up some bubbly in cans at one of the local wineries or at the LCBO (Liquor Control Board of Ontario). It made for VERY nice mimosas!
This wine began life as a batch of Vin Gris de Cigare, that is to say, fermented in stainless steel, and held on its lees post-ferment and subject to rigorous and systematic bâtonage (lees-stirring). The wine was carbonated just prior to canning to a refreshing degree of fizziness just below the legal threshold (.392 g/100 ml of CO2 ) of the confiscatory/onerous sparkling/ luxury wine tax. (While it is thoroughly plausible to claim that sparkling or even “fizzy” wines tend to make people experience a momentary relief from their worldly troubles, it does not necessarily follow that the experience of this momentary pleasure should perforce be taxed at a rate significantly higher than beverages that do not enjoy an equivalent level of effervescence, i.e. “table wine.” The Puritans remain with us still, as it were… )
Would any sane person (here) actually consider purchasing one of these Plum things at somewhere between $1500~$2000?
But, to it’s credit, it has a quad core 1.2GHz processor and a gig of ram and dual 2 mega pixel cameras and is well connected, 2.4 GHz b/g/n wireless, or wired.
What, no fiber?
And a 1024 x 600 IPS display just to tell you what bottle(s) you put inside.
Just to dispense wine?
They even offer a Zalto as an accessory.
Looking at ya @scottw58
@rjquillin It looks like someone saw a Coravin and thought: “you know what, that isn’t real luxury… People who don’t live in gated communities can afford those, we need something more exclusive.”
As someone who has drank at establishments with crappy tap lines, and have worked behind the bar, this machine is worthless without addressing that.
Hell, take a page from the espresso machines and sell a custom descaling (in this case, cleaning) bottle that you hook up after every use (revenue streams hooray!) to carefully make sure your little wine computer is pristine.
Right? It has one spout for two wines? What happens in between white and red pours? Does it discharge some water through the lines that goes into a separate resevoir? No? Then you are like a middle-schooler at a soda fountain putting every option in the cup.
(Plum can send me a prototype after taking my suggestions to heart… I promise to report back!)
“This has probably been the hardest year in my career for selling wine,” said Alison Smith Story, co-owner with her husband, Eric Story, of Smith Story Wine Cellars, also based in Sonoma County. Like many small wineries, Smith Story relies on its relationships with independent growers, the same people being pinched by the grape oversupply and the fallout of the Constellation-Gallo deal. They decided to maintain their support of family growers despite sluggish demand and the pressure on their own profit. In a more robust market, they might have purchased more grapes. Smaller wineries that depend on direct-to-consumer sales have also been hurt by a decline in tourism to Northern California wine country over the past two years because of wildfires.
@InFrom@rjquillin Good on Ali to get quoted in here. It should bring them some publicity and hopefully sales.
One thing that goes unmentioned is how much more expensive California wine is compared to its equivalents around the rest of the world.
But on the (maybe) bright side, perhaps @WineDavid49 is working on ways to get some excellent surplus juice into Woot Cellars, ahem Casemates Cellars bottles for us.
here’s a random request. does anyone remember the simple wood 12 bottle counter top wine rack sold on the old site (it was part of a case offer) way back when? if so, can you produce a picture of it? we can’t find any !
@karenhynes You are spot on!
Mandolina Italian Varietal Case with Wooden Wine Rack
Mar '09 - Mandolina Italian Varietal Case with Wooden Wine Rack $154.99 + $5 shipping Condition: Varietal Products: 1 Mandolina Italian Varietal Case 1 Wooden Wine Rack…
Well, it’s happened.
Banned from work, with no hint when I’ll be able to return.
Not sick, or symptomatic, nor is anyone else at work.
Just seems I’m in the more highly susceptible demographic that is now being discriminated against working.
Am I pissed? You bet, and then some!
@rjquillin Pain in the ass, yes. Necessary evil, also yes. The biggest mistake we can make is treating this as less serious than it is. Not alarmist, just being realistic and acknowledging the math here.
Confirmed cases in LA County have been going up by 30-50% daily. Obviously part of that is due to testing ramping up finally, but keep in mind that the true number of cases is somewhere between 10-500x the number of confirmed cases.
And yeah, you’re in the demographic that’s not just at elevated risk, but at massively increased risk.
It sucks that your job is not something one can do remotely, but I also thought the bunny suits could help keep things going there.
Read this: https://medium.com/@tomaspueyo/coronavirus-act-today-or-people-will-die-f4d3d9cd99ca. Not alarmist. Just math.
We’ve got at least 5 weeks without kiddo at school and the nanny has a cold (not a coronavirus) so we don’t even have her to look after the baby. We also both have full time jobs to attend to. This is screwing up life for just about everybody.
@klezman@rjquillin@ScottW58 My work site closed their doors to all but critical staff late last week. We are all wfh for the foreseeable future. Wife and kids also home. At least we won’t be running out of wine!
@rjquillin my office did the same thing. Sent all those 65+ home. I think it’s the right call.
whats especially difficult is that demographic is often times less tech savvy with the current work from home set ups so its a big adjustment.
Thank you to Mike Ravine for supplying Mastcam-Z images, and to Ravine, Greg, Shaun and Ron for allowing and helping me take pictures in the hardware lab here at MSSS. Last but not least, thank you to Mike Malin for his editorial input to the piece.
My work is still operating normally ( with precautions in place) however I have chosen to relocate from Salt Lake City now that community spread has started happening, to my vacation home in south eastern Idaho in a small town of less than 500 residents. Fortunately for me I can conduct business there as I just need phone, computer and internet which I have.
Stay home stay safe and we should all come out the other side in a month or so I hope.
Wow, I didn’t realize the CyberPub was still alive and well on Casemates. It may be the only pub that’s open for the next 2-3 weeks, at least where I’m at. And I hate to admit it but I’m going to have a glass right now even though it’s only 4pm. My happy hour is starting early today. Cheers and hope everyone is doing okay.
@Winedavid49 I’m planning to go back to 30 Rock. Also, not a TV show, but a nice diversion if you like that kind of thing, the Metropolitan Opera is streaming one old broadcast per day, for 24 hours. “La Fille du Regiment”, today’s offering, is fun.
@CorTot@InFrom@ScottW58@Winedavid49@winefarm I am with Cory in looking for lighter fare. Seems most of the original series on Netflix or Prime are dark. I breezed through The Mandolorian, also grim and IMO not much fun. Should have named it The Baby Yoda Show, the Mandolorian was supporting cast.
So how is this ‘work at home’ going for ya’ll?
I ended up setting up a mini shop so I could do mechanical sub-assembly work that doesn’t require an ESD compliant workstation. Happened to already have an environmental oven in my garage shop I could use to cure polymerics, but had to get a 180l 230psi dewer of LN2 to keep it purged.
Bugger weighs over 240 kilos full.
Fortunately the local gas supply house, after some arm twisting, agreed to deliver to a residential address. Work required I set up an O2 sensor to insure I didn’t suffocate should it leak without notice. All in all, kinda interesting, but at least I’m not bored out of my gourd and can still be somewhat productive for the time being…
@radiolysis Should have mentioned too the adhesive, Henkel Loctite EA 9394 AERO Epoxy, needs to be kept cold after mixing; better than -75C, so a double insulated cooler and dry ice fill that bill.
Yeah, it’s kinda fun.
@rjquillin I retired from Mitutoyo about 1.5 years ago. I was a software specialist for the vision and CMM measuring systems. I worked on some MF units that had a camera so they could be programmed into (manual stage) automatic measuring systems.
@Mark_L There are three or four of us here that have “qualified” on the system we have. We have a golden unit and to qualify you have to be within 0.00003" of the mean on the Z-axis height measuremen of the pixel plane on on the sensor die surface. It’s amazing how porous aluminium and alumina (case, not die) are at those mags.
@klezman@Mark_L My comment on on porosity is really the limiting factor when dealing with “not smooth” surfaces. When we’re looking at a die surface of an imager (pixels) repeatability is actually much easier as the surface is, relatively smooth. But as we’re trying to make a wedge shim to insert between the case and the lens, we have to deal with machined aluminium surfaces that are just plain ugly. The granularity is pretty astounding, and trying to judge the “top” isn’t easy, have to look for shaved off tops of the granular structure and estimate.
Killing what’s left of the economy, but I’m still trying to do my part.
Getting paid for not working just isn’t my style.
There are, however, a limited number of things I can do from here.