sherpa
-
Posts
3,452 -
Joined
-
Last visited
Content Type
Gallery
Profiles
Forums
Events
Posts posted by sherpa
-
-
There was a story in the biz news that one of their major investors, Jana Partners, was complaining that the company wasn't doing enough to improve the bottom line. WF re-org'ed the board of directors back in May. I'm not a biz expert by any stretch, but this is prolly a play against Jana.
Not likely a play against Jana.
Amazon considered a bid for WHole Foods in 2009.
The 9% stake Jana Parnters took in Whole Foods in the spring just netted them about $260 million with the 27% premium Amazon has offered for the shares.
-
For private planes some do not own but just rent them and with all of the additional screenings. plane changes, etc can be very economical for those whose time is very well paid and in short demand especially if route needed is not a major route.
Regarding the photos, etc never found her attractive.
But never environmentally sound.
Check out Elon Musk's transportation habits vs his environmental sermons.
-
Classic investigative observation:
"But anytime you have both engines on a twin engine airplane stop working, it obviously has the potential for disaster," he said."
-
Who is known as baby face assassin
Harry Jacobs
-
Bills played in 1st ever AFL Playoff game in '63. (Previous games were Championship Games only). Who was the winning QB?
Babe Parilli
-
Yes. Because, airplanes. I schooled to be a mechanic, and became an engineer. I knew my career destiny from a very young age.
I did too.
Knew what I wanted to do since I was five.
Did it.
-
I've been using the reverse sear for years.
My "numbers" are a little different, and I always use a meat thermoneter for good cuts greater than 3/4" thick.
On my Primo grill, using a digiQ to maintain the temp at exactly 225, indirect until internal meat temp is 120.
Wrap the meat in aluminum until and open up all the vents and get a flame going on the lump only, (no briquettes for me-ever). Takes only 5 minutes.
Then put the meat back on, right over the really hot coals for about a minute and a half per side.
Then use the same foil and wrap for about 10 mins.
I use the same technique on top sirloin roast, but I let it go to 125 initially.
Creates the perfect beef on weck substitute.
-
I retired as a 777 captain. Thirty-two years, twenty-five of that international, and I was a check captain on the 757-767 for years, certifying other captains and copilots around the world.
It isn't quite like what is being portrayed here.
It isn't all contract people, though there are lot more.
There is complete reliance on network computer systems, but that is not only the best way to do it, it is the only way. It isn't simply the airlines, the gov has no way to handle the issue with manpower alone either. Can't be done.
Systems fail. There should be a redundancy in the IT world, just as there is on every airliner.
We are far better off from a safety and cost perspective.
A few hiccups that cause a lot of annoyance doesn't change that.
-
Kenneth Davis.
Watch Jim Ritcher lead him in.
-
...name the five members of the Bills' famed "Electric Company"..............
Joe DeLamielluere, Reggie McKenzie, Mike Montler, Dave Foley, Paul Seymour
-
....what former Bill and Buffalo politician as well as AFL all-star played for the Bills as a receiver, defensive back, punt and kickoff return man and backup quarterback from 1963 to 1968. I
Ed Rutkowski.
-
Who died after a bills game after two days from knee surgery
Mack Lee Hill
-
Oh, it just stays afloat in the upper atmosphere? Sweet.
What do we need to do to make those vaporize?
It doesn't "stay afloat in the upper atmoshere."
It is vaporized, and it's really no different than burned fuel regarding its existence in the atmosphere.
-
That fuel never came close to the lake or the ground.
When dumped, it vaporizes really quickly.
The old standard was anything dumped above 6000' would never reach, and they were multiples higher than that.
-
Anyway you mention cork and it's amazing that they are still used to seal bottles. Perfect example of a very old tradition dying hard. Cork is probably the worst thing you can use to seal a bottle of wine. They add nothing positive to the wine and are responsible for a good number of bottles going bad. Between the taint (yes I said taint) and it not being 100% air tight corks are an issue. Why there are not more screw caps on the market is beyond me. Sure it often signals a cheaper wine and the removal of the cork has been symbolic forever but they need to come up with something different/better.
"Corked" wine is a bit of a problem, and there are better solutions.
It's all about marketing.
If you're on a date making dinner at your house, uncorking a bottle is a little more atmospheric.
In a restaurant, imagine a waiter coming over with your selected bottle and screwing the top off.
Not quite the same vibe.
Marketing is the single biggest factor. Same as retail presentation.
Know what the biggest factor in sales off the shelf is?
Not the label, price alone, varietal, region or wine appellation.
The biggest factor is what's marked as "on sale" in each price range.
-
Wine that old needs to be stored and taken care of like a newborn. I had a friend open a bottle of 1983 (I think) Lynch Bage Bordeaux. One of the top houses in Bordeaux however it was ****. It has oxidized and was not really enjoyable at all. I think the best wines to be drunk very old are ports. Because they are fortified they tend to stand up to aging a lot better. People that spend that kind of money for wine are insane in my book. Now if I were making professional athlete money you bet I'd be buying that stuff.
Ya.
The higher the alcohol, the longer they last, but that isn't always a good thing. Alcohol=stability, but not taste.
All have their own tendencies.
Obviously, whites don't age well. They are to be consumed young and fresh to capture the fruity component.
Mendoza wines are usually pretty good young, but they don't get that much better with age. Some are what are called Peter Pan wines-they never age.
Full bodied reds usually do improve, but I think the sweet spot is about 5-6 years.
If it's a decent red, lay it on the cork and rotate to keep the cork wet for a few years in no more than 73 degrees. It will be fine.
-
DC and/or Chef.
If you were at Barboursville and/or Chestnut Oak you were within 1/2 mile of my vineyard.
In fact, my wife runs the tasting room at Chestnut Oak. If you ever get back, let me know.
Very small, but the owners are good friends. i'm doing a drone video thing for them next week.
I lived near Napa for about four years, and that's what got me interested.
Petit Verdot is indeed a good varietal, and thankfully, very much in demand.
Virginia wines are a tough thing. They almost always sell out, so you don't get the five year old bottle too often, and that is really what it takes for a decent red, and because of the reality of growing decent reds, a good Virginia red costs about $2-3 more to get it in the bottle than a California red, real estate costs notwithstanding.
Mine is quite different from year two to three, and quite good at five, but they sell it out at $25/bottle in year two, so nobody ever knows except us.
As a retail customer, I always opt for Spanish, Italian or Argentine reds at the same year, but that's me.
Cheers.
-
What's your label? Anything I might have heard of? We vacation in Massanutten, and I've visited a few of the vineyards in the area.
In the past, I have sold to Veritas and Keswick, both rather large wineries.
I grow Petit Verdot, which is a full bodied, rather robust grape; one of the five true French Bordeaux grapes.
Because of its nature, it is usually blended to strengthen a Cabernet or other less hearty red.
Recently though it is being used as a pure varietal.
I now sell to Chestnut Oak Winery. They are releasing some of the 2015 in a blended form next month, but the pure Petit Verdot is still in oak and will not be released until next year, probably under the name "Ascension."
I just sell the grapes. I have no interest in opening a tasting room or dealing with people stomping around my property on weekends.
Plus, I produce about 3000# per year, which is not enough to justify a larger scale project..
We do bottle about two cases for ourselves.
-
Nice ! Where? I'm on my 3rd vineyard in Ramona Ca.,
I bought a roof truss manufacturing company, work about 50 hours a week. Thought I'd slow down a bit.
Albemarle County Virginia.
I've been selling for ten years.
-
Run a vineyard I started six years before retirement.
-
Good football trivia right there.
Ridlehuber's only other claim to fame was picking up a fumble on a kickoff and returning it for a TD - with less than a minute left - in the Heidi Bowl.
For true trivia accuracy, it was "H" Preston Ridlehuber.
-
Anybody know when the next bus leaves Jonestown?
-
I had a humorous discussion with a rabid Anti-Trumper in which the topic of sending a carrier to the region was discussed
Apparently US warships have never been sent into war zones and American ship Captains should refuse orders into war zones. I suggested that USN Captains who don't steer their vessel into a war zone are both derelict of duty and unpopular with the crew. She mumbled something about Trump and right wingers so I asked how many pollywogs or shellbacks she knew.
I got a vacant stare so I asked how many vets with Korean War decorations she knew? Well silly, the Korean War ended 60 years ago!
A US Navy captain who "refused" orders would be relieved in a nanosecond.
The ability to rapidly respond to situations across the globe is the only real reason for the existence of aircraft carriers, and their strike forces.
Trusty Shellback, having achieved that during just such an incident.
-
More coincidence.
O'Hare is named after Naval Aviator Butch O'Hare.
Interestingly, Butch is the son of Edward O'Hare, who was likely killed by the Capone gang.
More importantly, during his legal career, he ran dog tracks, and represented the guy who invented..what else?
The mechanical rabbit that dogs chase at the track.
Buffalo Bills Myths
in The Stadium Wall Archives
Posted · Edited by sherpa
Unfortunately, that the Bills have a huge home field advantage.
They don't, at least recently.
Nor is it accurate to look at the weather in Orchard Park and claim that it is remarkably different than other places the Bills play in Nov/Dec other than Miami.