CFB51 College Football Fan Community
The Power Five => Big Ten => Topic started by: 847badgerfan on February 06, 2025, 01:56:36 PM
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Do we need a beer and cocaine thread?
https://news.yahoo.com/colombian-president-says-cocaine-no-080117008.html
I can't believe we've gone this long without this thread.
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(https://i.imgur.com/PiNncD7.png)
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(https://i.imgur.com/OBKnqmp.jpeg)
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https://www.wsj.com/health/wellness/booze-or-weed-whats-worse-for-your-health-ee22f226?st=UczQTJ&reflink=desktopwebshare_permalink
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Smoking anything is terrible for your lungs. But THC in gummy form is likely the least harmful mind-altering substance of them all.
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Oh and we already have a Beer Thread, y'all should come visit more often.
Can we call this the "Booze and Cocaine Thread" instead?
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Done.
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Gracias
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As a proud Wisconsin Badger, I have a decent amount of experience with one of the topics of this thread. Having been around here long enough, many of you seem to have more experience with it than I do, but I'm not a novice.
On the other hand, the other topic of this thread is one that I know of only through pop culture references. I haven't even seen the stuff in a crime lab (I have seen some other things).
On the other hand, I came here just now because I needed a mental break--and this post has given me that.
Knock yourselves out.
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On the other hand, I came here just now because I needed a mental break--and this post has given me that.
That probably describes pretty well how half the people get to the two topics of this thread in the first place.
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Thread title should be Hookers and Blow.
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Boats and Hoes
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https://www.youtube.com/watch?v=-kEkTt_X8YM
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https://youtu.be/8AYjD0dU9VU
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couldn't find the "Wine" thread so, ............
The Thrill (and Taste) of Victory—Universities Compete at the Left Bank Bordeaux Cup
https://www.winespectator.com/articles/universities-compete-at-left-bank-bordeaux-cup-in-manhattan (https://www.winespectator.com/articles/universities-compete-at-left-bank-bordeaux-cup-in-manhattan)
On Jan. 20 at New York’s Consulate General of France, teams from universities across the United States and Canada had the opportunity to do just that at the Left Bank Bordeaux Cup (LBBC) held by La Commanderie du Bontemps de Médoc, Graves, Sauternes, Barsac, a 300-member association that promotes Left Bank wines. This was the North American pre-selection round, with other qualification competitions to be held through May in Paris, London, Hong Kong and Beijing.
The atmosphere was electric in the pink-wallpapered room at the Manhattan consulate, as each three-member team prepared to show off their Bordeaux knowledge across multiple-choice questions and a three-flight tasting. The 12 teams were:
University of Chicago - Booth School of Business
Columbia Business School
Columbia Law School
Cornell University
Georgetown University (making its premier appearance at the LBBC)
Harvard Business School
McGill University
Massachusetts Institute of Technology (MIT)
Stanford Graduate School of Business
UCLA Anderson School of Management
University of Pennsylvania - The Wharton School
Yale Law School
(https://i.imgur.com/PDO3VZY.jpeg)
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My objective to cut way down on drinking has been somewhat successful, I had a slip here and there last week when my WIFE ordered something. I find it easier to abstain than to limit.
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Left Bank is Best Bank.
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https://youtu.be/0VZuA7iJY4Y?si=RGvkClriEiOyVs1r
https://youtu.be/O6yeLNNVa4A?si=yutNYiUGn4Odvskd
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Left Bank is the most revered bank, generally speaking, aside from Petrus and some others. I don't find a ton of difference, or really any difference between L and R any more than I find a difference between this producer and the other guy. I know RB tends to be merlot heavy, which is fine with me.
I've heard people claim they HATE merlot and ONLY drink Cab. OK then.
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Left Bank is the most revered bank, generally speaking, aside from Petrus and some others. I don't find a ton of difference, or really any difference between L and R any more than I find a difference between this producer and the other guy. I know RB tends to be merlot heavy, which is fine with me.
I've heard people claim they HATE merlot and ONLY drink Cab. OK then.
I don't hate merlot and I don't only drink cab. I just prefer the cab-heavy Bordeaux from left bank. It's a matter of the blends which I prefer, but even so I celebrate ALL Bordeaux. One of the most delicious wines I've ever had was a St. Emilion I enjoyed with a croque monsieur at a cafe' in Paris.
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I'm sure it was wonderful
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Well it was no Bud Fat and chicken wings but it was alright. :)
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I'm sure my dirtfarmer pallet isn't refined
I'd need plenty of practice
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Buncha winos up in here.
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I don't hate merlot and I don't only drink cab. I just prefer the cab-heavy Bordeaux from left bank. It's a matter of the blends which I prefer, but even so I celebrate ALL Bordeaux. One of the most delicious wines I've ever had was a St. Emilion I enjoyed with a croque monsieur at a cafe' in Paris.
There ya go. Frankly, I see more differences between one cab and another than between one can and another merlot often as not. The cab franc, to me, adds some pepperyness or something at times that can be interesting. But I don't drink Bordeauxs that often anyway. The less expensive ones I find aren't as good as a "Josh Cab" from CA. Maybe "blind" with some decently priced Bordeauxs, maybe I'd prefer LB.
I would say I prefer Burgundies, but their price points for decent ones has gotten ... serious.
I've had good luck with "Kirkland brand" Rhones of later. But I'm not drinking any more.
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I find it easier to abstain than to limit.
Take it to the whimsical thread
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There ya go. Frankly, I see more differences between one cab and another than between one can and another merlot often as not. The cab franc, to me, adds some pepperyness or something at times that can be interesting. But I don't drink Bordeauxs that often anyway. The less expensive ones I find aren't as good as a "Josh Cab" from CA. Maybe "blind" with some decently priced Bordeauxs, maybe I'd prefer LB.
I would say I prefer Burgundies, but their price points for decent ones has gotten ... serious.
I've had good luck with "Kirkland brand" Rhones of later. But I'm not drinking any more.
Not drinking any less, either...
Just kdding.
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https://youtu.be/O6yeLNNVa4A?si=yutNYiUGn4Odvskd
No Peruvian Marching Dust for me
(https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Fimages.pexels.com%2Fphotos%2F12999006%2Fpexels-photo-12999006.jpeg%3Fcs%3Dsrgb%26dl%3Dpexels-oguz-kagan-cevik-12999006.jpg%26fm%3Djpg&f=1&nofb=1&ipt=393d693a42f220404f4de4210d1e638740f4146ed47fbedf36c5c3f4cdada053&ipo=images) (https://images.pexels.com/photos/12999006/pexels-photo-12999006.jpeg?cs=srgb&dl=pexels-oguz-kagan-cevik-12999006.jpg&fm=jpg)
Is as far as I push it
(https://images.pexels.com/photos/12999006/pexels-photo-12999006.jpeg?cs=srgb&dl=pexels-oguz-kagan-cevik-12999006.jpg&fm=jpg)
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https://www.youtube.com/watch?v=-jPTr4t8qzY
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Johnnie Walker, the world’s Number One Scotch Whisky, launches Johnnie Walker Black Ruby in Global Travel Retail following a successful pilot launch in 2024.
A fruit-forward whisky bursting with notes of bold berries, Johnnie Walker Black Ruby unapologetically explores the rich depth of sweetness inspired by the iconic Johnnie Walker Black Label – the sweetest expression of Johnnie Walker Black Label yet.
This permanent addition to the Johnnie Walker portfolio of Blended Scotch Whiskies made a bold entrance in 2024 with eye-catching pilot activations in Mexico City (Mexico), Sydney (Australia), and San Juan (Puerto Rico) and was announced by Diageo Global Travel at TFWA Cannes 2024. From CGI-driven stunts by Ian Padgham (AKA Origiful) to unforgettable launch parties – the buzz set the stage for its global debut.
Iconic activations in major airports – including London Heathrow, Gatwick, Madrid, Paris, Bangalore, and Mumbai – teased the new whisky through engaging sampling experiences over recent months. UK travellers enjoyed tastings in both neat and simple serves, while February’s cocktail campaign introduced the ‘Ruby Ramble’ serve, aligning with peak travel periods and Valentine’s Day celebrations.
Johnnie Walker Black Ruby is now set to roll out in airports across the Americas, MENA, and APAC in the coming months, with large-scale activations planned in key hubs such as Montreal, New York, Panama, Dubai, Bangkok, Sydney, and Auckland.
This is the first innovation inspired by Johnnie Walker Black Label from Johnnie Walker Master Blender Dr. Emma Walker and her dedicated team of expert whisky makers since she assumed the role of Master Blender in early 2022.
Carefully selected whiskies from Highland distilleries such as Clynelish create a rich creamy taste, expressions from Lowland distilleries such as Glenkinchie and Cameronbridge bring delicate vanilla notes and sweet fruitiness with light notes of persimmon respectively. Speyside whiskies such as Cardhu charge this Scotch with notes of red apples and berries before specially hand-selected whiskies from distilleries such as Caol Ila, from the famed whisky-making island of Islay, deliver a delicate sweet smokey finish.
Dr. Emma Walker says: “With vibrant notes of rich raspberry jam, blackberry pie, and deep honeyed sweetness, Johnnie Walker Black Ruby tantalises the palate with bold accents of figs, plums, and maraschino cherries. There is a subtle hint of spice and delicate smoke that adds to the complexity, creating a unique and vibrant energy in every sip.
“At the heart of Johnnie Walker Black Ruby is an expression from the boldly progressive distillery of Roseisle. Its sweet red berry notes and light, delicate green grass character are driven by our newest and one of our most innovative Single Malt distilleries. The team and I experimented with different distillation techniques at Roseisle, eventually focusing on a uniquely fruity distillate. This experimental whisky-making involved running fermentation for longer than usual to create amplified fruity notes. We also experimented with a longer distillation period for more copper contact in the whisky-making process, which allowed the team to remove some heavier notes in the expression.”
(https://i.imgur.com/ujbcfBt.png)
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yup, I'd give it a shot, but with low expectations
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No
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pretty sure that's gonna be my answer if I ever try it
I don't like the flavored Crown Royal
hell, the original Crown Royal is too sweet for me
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We hit Cole's Chop House in Napa on Sat. night for our anniversary. At the table next to us, the couple finished the evening with some Louis XIII.
After they left, the waiter told it's sold at the restaurant for $400 / 2 oz.
Wife said it looked like some rich techbro. I don't think it was @utee94 (https://www.cfb51.com/index.php?action=profile;u=15) -- I'm sure he would have mentioned it if he was in Napa.
(https://i.imgur.com/kDfyoXf.png)
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We hit Cole's Chop House in Napa on Sat. night for our anniversary. At the table next to us, the couple finished the evening with some Louis XIII.
After they left, the waiter told it's sold at the restaurant for $400 / 2 oz.
Wife said it looked like some rich techbro. I don't think it was @utee94 (https://www.cfb51.com/index.php?action=profile;u=15) -- I'm sure he would have mentioned it if he was in Napa.
[img width=500 height=205.994]https://i.imgur.com/kDfyoXf.png[/img]
Word up! The very first time I ever had Louis XIII, was actually in Orange County!
I do want to make a trip to Napa though. I have some friends that go every year and love it.
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Word up! The very first time I ever had Louis XIII, was actually in Orange County!
I do want to make a trip to Napa though. I have some friends that go every year and love it.
"Very first", huh? So there were multiple?!?!
Oh yeah... I forgot that you're a little older than me, and you were probably in the industry before the dot com bubble burst... I remember the stories that some of the older guys in sales told me about that era. It sounded, uhh, like QUITE the scene.
BTW Napa Valley is great, but it can get a little "stuffy" if you know what I mean... And it's not like the old days when you'd just pop into a winery for a tasting unannounced. Everything is by reservation. So planning out the day is a little more difficult than it used to be.
I definitely recommend taking the trip, because I know you like wine. But I'd say to make sure that you get some time over in Sonoma Valley as well. Sonoma has always been the laid back little brother to Napa, and while it's certainly gotten more "stuffy" over the years as well, it's always a decade behind in that sense. They also have more specialization in pinot noir (Russian River appellation) and zinfandel (Dry Creek appellation), if you're into those at all.
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As it's the booze thread, question if anyone here into wine (utee and CD at least) do anything to track the contents of your "cellar"?
We've got a lot of wine at this point. We've got a 155 bottle dual-zone wine fridge (doesn't actually hold that many of course), a wine rack in the closet that can hold ~35 bottles, and a cabinet in the kitchen that can hold ~9. Between the trip we just got back from (14 bottles + 6 sparkling) and the wine club shipment from our Paso membership (8 more bottles), we're going to be bursting at the seams.
Honestly we're at the point that we don't know what we have, so on nights when I'm drinking wine (when we open our club / wine trip wines), I'm looking through shelf after shelf trying to figure out what to drink.
I had originally downloaded an app called "Cellar Tracker" but never used it. With that you can scan the labels and set up "zones" so that I could have every shelf in the wine fridge and the two other areas listed with what bottles we have, and where. I never used it, so thankfully didn't get hooked, because I got an email a while back that they're going to a subscription model.
I'm thinking of just throwing it into Google Sheets, and entering everything manually. I could assign a row per shelf in the fridge, so I'd know exactly what was in there, and where to find it. That'd allow us both to be able to look at it on our phones, edit it to delete a bottle when we open one, etc.
But if there's a better (free) app for doing this, or if you have a better method, I'm all ears.
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sounds like you need some help thinning out that over supply issue
I'll let you know the next time I'm on the left coast
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sounds like you need some help thinning out that over supply issue
I'll let you know the next time I'm on the left coast
I'll have to get into the "other" closet and have our finest boxes ready to go :57:
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We hit Cole's Chop House in Napa on Sat. night for our anniversary. At the table next to us, the couple finished the evening with some Louis XIII.
After they left, the waiter told it's sold at the restaurant for $400 / 2 oz.
I would hope to hell it was a generous pour of 3-4 oz.
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I would hope to hell it was a generous pour of 3-4 oz.
No way, not on Louis XIII. It goes for something like $4,000 per 750ml bottle.
"Very first", huh? So there were multiple?!?!
Oh yeah... I forgot that you're a little older than me, and you were probably in the industry before the dot com bubble burst... I remember the stories that some of the older guys in sales told me about that era. It sounded, uhh, like QUITE the scene.
Heh, yeah. Things were pretty free-wheeling in the mid-late-90s, in Austin and San Jose and everywhere else tech bros congregated.
I've had it I think 4 times in my life now? First time in Orange County at the Morton's in Newport Beach, twice in France that I recall (could be more, our French field sales office liked to buy expensive stuff for us when we visited, and honestly I don't remember every night there...). And then most recently was actually just a couple of weeks ago.
My sister's boyfriend has a brother who's apparently a VIP at casinos in Las Vegas. They've given him several bottles over the years and he doesn't drink it so he gives them to his dad, and his brother (my sister's boyfriend). I was over at their place a couple of weeks ago looking through his liquor cabinet at some really cool crystal dragon bottles of brandy he has that are annual editions from Costco, and behind it I saw a 3/4 full bottle of Louis XIII. My eyes popped out of my head and Pete looked at me and said, "you want some?" I said, "Uhhh, yeah!" It was just as delicious as I remember.
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most expensive drink I've allowed anyone to buy for me is Johnnie blue
I tell em to save their company's money, but I appreciate the foolish offer.
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most expensive drink I've allowed anyone to buy for me is Johnnie blue
I tell em to save their company's money, but I appreciate the foolish offer.
About 15 years ago I was at a work dinner with about 12 other people. Everyone was getting drinks, appetizers, entrees, desserts, etc. It was one of those deals where the bill was going to be big and the receipt 6 feet long. When people started ordering desserts my buddy leaned over and said, “F*ck it, I’m getting a glass of Johnnie Walker Blue. Sherri (our Regional Director) will never notice it with all the other shit on the bill.”
Anyway, he orders his JWB ($60 a glass back then) and a little while later the bill comes. Our RD glances at the receipt, furrows her brow, and says, “Who the hell ordered a glass of Johnnie Walker Blue?” I fell out.
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That's awesome.
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hah, it was $80 a shot when I ordered it in Orlando maybe 10 years go
I asked the guy buying before I ordered and then ordered a double
it was a generous pour!!!
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Historic Flooding Expected To Have Caused "Extensive Damage" (https://www.whas11.com/article/weather/kentucky-flooding/buffalo-trace-distillery-frankfort-flooding/417-89f045f2-c944-4ec2-ad91-c642f7f1b9d2) to Buffalo Trace distillery :'(
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Oh no!!! Think about the bourbon!
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great another excuse for them to pump their prices like they weren't inflated already.Enough to make ya start drinking
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(https://i.imgur.com/kDfyoXf.png)
Fool's Gold
I can't help but conjure up the image of the French Knights snickering behind The Parapets after they shouted down to Arthur and his boys they already have a Holy Grail and "it's a verrry niice"
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Could be worse
(https://i.imgur.com/1U9pLWO.png)
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Bourbon bubble has started bursting lately.
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Could be worse
(https://i.imgur.com/1U9pLWO.png)
Prolly toss some honey in there because the fauntleroys in their ivory towers like their sweets. Then they think it's some blessed elixir and would pony up handsomely for it and boast profusely
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Bourbon bubble has started bursting lately.
The Lord has smote them
(https://i.imgur.com/bfkptUr.png)
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(https://i.imgur.com/OKHuKnh.jpeg)
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My efforts to cut down on wine (mostly) have been working pretty well. My goal is nothing on weekdays (unless we go out for a nice dinner maybe) and control it on weekends better.
And I'm losing weight.
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Yeah I quit drinking on weekdays as well, unless we're going out or meeting folks, which isn't all that common anymore. I too am losing weight.
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My efforts to cut down on wine (mostly) have been working pretty well. My goal is nothing on weekdays (unless we go out for a nice dinner maybe) and control it on weekends better.
And I'm losing weight.
Down to 180 from 182? I don't know why but I always pictured you as a really skinny tall guy.
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hah, I'm north of 182 - probably around 192
I'd like to be 182
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Down to 180 from 182? I don't know why but I always pictured you as a really skinny tall guy.
Hah, hardly. I'm only 5'10. Ideal weight for me is around 160 or 165. Last time I was there, was 2017 I think. I mentioned on another thread but had some health issues and I ballooned all the way up to 235. I carry a lot of weight in my legs and so even at that weight I never looked round and fat, I just tend to look extremely "puffy." I can tell by looking at past pictures of my face, about what my weight would have been at the time. It carries a lot of the puffiness.
Anyway, I'm under 180 now, getting close to target weight. This time it's been over a year-long journey so far, hopefully I can make it stick now that I have the thyroid issues under control.
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Down to 180 from 182? I don't know why but I always pictured you as a really skinny tall guy.
I used to be a really really skinny tall guy. In HS, I was 6'4" and 175, and the coaches kept trying to put weight on me.
I read somewhere the average male gains a pound every year after 20 which I thought would be fine, until I did some basic math. I'm now around 240 and have a gut that isn't that noticeable with my height, I don't "look" fat, but really am. If I can get to 220 by January I'll be delighted. The fantasy baseball offers two separate sessions and my wife says I can sign up for both if I nearly quit drinking and lose weight. Each session now is nearly $6,000, so my notion is to save about that much by drinking a lot less.
Speaking of which, it's time to go run some.
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If I cut back, I could lose some weight.
I'm at about 255 now. I think at anything below 240 I'd look sickly.
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Cocaine is good for weight loss.
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I took a 95% break from alcohol after the Super Bowl through Easter.
Went from 195 to 177. That said, I also bought a calorie tracking app and worked out regularly so it can't all be attributed booze.
6'0" for reference
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I was just out "running", using the term liberally. I figure it burns Calories, I did nearly three miles, not all of it "running" (jogging, slowly). I do the second mile running faster for a bit and then walking a bit. I can really tell I've been off my exercise plan.
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Anyway, I'm under 180 now, getting close to target weight. This time it's been over a year-long journey so far, hopefully I can make it stick now that I have the thyroid issues under control.
Corngrats - I'm 5'10" too prolly at 194lbs but lost 2 belt notches since I took the part time gig unloading semis on the docks with a buddy. Of course I have a pitcher in front of me right now. Mixed Yuengling and some Goose Island IPAs - pour right down the center get the head and knock out the carbination and get the true taste of the suds
:party0036:
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knock out the carbonation to avoid gas
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Well that's no fun,but it really makes a difference IMHO
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releasing the carbonation/head, releases the aroma and helps us "taste" the suds with our nose
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Hah, hardly. I'm only 5'10. Ideal weight for me is around 160 or 165.
How is that ideal??? Maybe to some guy wearing a loin cloth and chanting in a cave in Nepal perhaps. That'd mean no Live Oak,porkchetta,briskett,smoked suasage,eggnog - screw that noise
OH and corny dogs to - ya really wanna be that guy
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LSU fan here.
Did someone say corn dogs?
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How is that ideal??? Maybe to some guy wearing a loin cloth and chanting in a cave in Nepal perhaps. That'd mean no Live Oak,porkchetta,briskett,smoked suasage,eggnog - screw that noise
OH and corny dogs to - ya really wanna be that guy
Yeah there's definitely no fat on me when I'm at that weight. Used to be plenty of muscle, as I get older that more difficult.
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LSU fan here.
Did someone say corn dogs?
Seems everyone one wants to be a waif like 165 lbs WTH. Have some corny dogs with a side of slap yo mama to prevent such a fate
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I was 160 with a 30 inch waist my freshman year in college === 5'10" tall
over 40 years ago
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I don't need or want to be 160 or 165
I'd like 180 or there about
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I was probably around 145 my freshman year in college. I actually had 6-pack abs. By the end of college I just had the 6-pack.
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I was 145 in high school - trying to play inside LB on defense and guard on the OL
a few of the upper classmen thought I was Fearless
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I was 145 in high school - trying to play inside LB on defense and guard on the OL
a few of the upper classmen thought I was Fearless
I stopped playing football in junior high. I was just too small. But I made up for it by being really slow!
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I was 160 with a 30 inch waist my freshman year in college === 5'10" tall
over 40 years ago
I was 225 with a 32 inch waist--at just over 6'4".
Crazy that I used to wear 32/36 sizing in jeans.
'Course my 17 yo is cracking about 6'2" or so right now, and I think he MIGHT be 150 sopping wet. He needs to hit the weights :57:
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I bought 36" jeans because it was the late 80s and we used to roll and peg our jeans, so you could see our killer Reebok or Converse high tops.
(https://i.imgur.com/mU47AER.jpeg)
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I stopped playing football in junior high. I was just too small. But I made up for it by being really slow!
yup, I had bad wheels - hence the OL spot
gave up football after my Junior season - got a job
the boys in the class behind me were bigger and faster and gonna start
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I stopped playing football in junior high. I was just too small. But I made up for it by being really slow!
I did not have the mentality to withstand the hitting and physical contact of the sport. I knew just from playing back yard ball that I was way better off sticking to basketball and baseball. Some football friends in high school tried to get me to go out for the football team. I said lolz, nothx, bai.
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I actually liked the hitting, until I was just so small relative to the other guys that I was getting absolutely killed out there in practice every day.
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My senior year in HS the head FB coach asks me if I want to play tight end for him. "Coach, I've never played football, and I'm thin as a rail."
"Ah, we'll coach you up."
"Yeah, probably not, but thanks."
I figured I'd get hurt, and of course I had a bad ankle injury in basketball later that year and had ruined my arm the year before playing baseball.
I got my shoulder mostly fixed, 50 years later, the ankle is still bad.
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I'm glad I didn't continue with football. Pretty much all the success I've had in my career has been due to the stuff between my ears working at a high level. Repeated head trauma might have caused some issues with that.
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The stuff between my ears never really worked at a high level unless and until I got really really interested in something, which happened rarely.
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I actually liked the hitting, until I was just so small relative to the other guys that I was getting absolutely killed out there in practice every day.
boy howdy!
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(https://i.imgur.com/nR2akC7.jpeg)
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John Daly.....good for the booze thread, and also brings us viable candidates for the hotties thread.