Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

Im a big ketchup and scrambled egg guy with a little hot sauce mixed in

I also like ketchup and most beef except brisket which shouldnt need any sauce if prepared right

hell Ive even been known to put ketchup on my baked potato but it takes about 6 beers before that happens

do you accidentally spill many things after 6 beers?

well, I'm sure as hell not putting ketchup on fries or onion rings

mustard might not be great on onion rings, but it would be much better than ketchup

Ah, breathing wine, that is a complex topic in reality.  The short opinion of mine is most wines do not need to breathe, or be decanted.  

The exceptions are very old wines and rather expensive wines that are drunk too early.  

I've been buying this Kirkland branded Napa Oakville wine, it's $20, and on opening it's a bit "tight".  The quick solution is to pour it into wine glasses and let it sit a few minutes, or swirl it.  Both work pretty well.  Just letting the corkless bottle sit around if not very effective.  If you want to "breathe" a wine, pour it into a decanter.

One technique some use is to pour the wine into a clean dry 2-L Coke bottle and shake it to aerate it.  Incidentally, I personally do no like aerators.  They should work, but I don't think they are very effective, just personal opinion.

There are complex tannins in wine, and oxygen serves to polymerize those tannins which tend to soften the taste of wine.  Some will call tannic wines as being "dry", but this is an incorrect term used that way.

Dry simply means no residual sugar.

https://www.reversewinesnob.com/kirkland-signature-series-oakville-cabernet-sauvignon

There are complex tannins in wine, and oxygen serves to polymerize those tannins which tend to soften the taste of wine.  Some will call tannic wines as being "dry", but this is an incorrect term used that way.

Dry simply means no residual sugar.

I'll have to see if we get that Cab at our Costco. The Costco box wine that you guys keep talking about apparently isn't sold here.

Agree on dry = low residual sugar. It's the antonym to sweet.

Tannins, OTOH, are astringent. They give you a "drying" sensation on the tongue but that's a completely different thing.

My wine guys and me would ponder such questions back in the day as "What wines do you drink on a Tuesday night if you are a billionaire?"

Do you drink thousand dollar Bordeauxs just because you can?  Does that get boring?

Huh.

thanks for the tip

just read an article and was wondering


yes, yes, I do read things from time to time, not novels, but I read