Sick troll

Thanks for the info David. But, you know what? It just ain’t worth concerning myself with. There are so many more important things in life, like will this antibiotic mess with my stomach? or does the cat’s litter tray need to be changed? or… (^_^)

does the cat’s litter tray need to be changed?

Our household management team tell us, much like the vocalised information that the food needs a top up and the guidance on the route to walk to sort out the situation.

Of our two indoor furries, one talks all the time about anything on her mind, and the other is so lazy that we periodically lift up a paw and prod her just to check that she is still with us¹. Well, she is getting on in years and miss chatterbox has enough energy for the both of them…

¹ Note for the dense: that’s a joke. She is lazy but there are signs of life when it is dinner time…

Half full / half empty is incorrect thought, some beer vs. no beer is the correct view. Actions are much clearer)

Yep, true.

Yep, true.

Agreed. A glass containing either “some beer” or “no beer” needs to be replaced immediately with one containing “some cider” ;)

Or a vodka martini¹. I’m not too fussed.

¹ Although starting an evening with a few of the latter, then drinking lots of the former, followed by more of the latter is definitely not a good idea, unless you want to spend one day of a long weekend away unable to move in case you fall off the floor. :/

A glass containing either “some beer” or “no beer” needs to be replaced immediately with one containing “some cider” ;)

Well it’s an idea for the end of the evening…

…it will clean the sticky bits out of the glass, but don’t leave it there overnight or it will etch the glass. Please note that COSHH regulations mean you can’t tip it down the drain¹ either so disposal could be a problem. Probably best addressed at source by leaving it with the producer as his problem.

¹ You really can’t tip it down the drain. I’m not sure COSHH covers that aspect though.

Well it’s an idea for the end of the evening…

And the start. And the whole bit between the start and the end.

I wouldn’t want there to be a gap that could be filled by some of that horrible beer stuff. :p

I wouldn’t want there to be a gap that could be filled by some of that horrible beer stuff. :p

Many people are surprised by the variations in beer styles. For acidity fans the Belgian lambic brews probably fit best, but Rodenbach might match too.

Avoid the sweetened ones, they are more like a sherbet IMO

Avoid the sweetened ones, they are more like a sherbet IMO

I’d rather keep things simple and avoid them all.

Sure, you can suggest this that or the other beer, on the basis you think I might like them – but just as in the past when others have tried the same, I might look for a receptacle to spit them into while uttering some cuss about the taste and you for recommending it.

Of course, it’s possible that might not be the outcome, and you might be the first person to suggest something I’d enjoy, but based on previous experience it’s so much easier (and less annoying for me) to just settle on the simple view that I don’t like beer. Period.

it’s so much easier (and less annoying for me) to just settle on the simple view that I don’t like beer. Period.

Fascinating. Almost exactly the words used by a festival organiser a few years back. Presented with a variety chosen from the available 400 at the venue.

Still drinks cider,

occasionally. :)

Put me in that situation now, after umpteen years of people persuading me to taste this muck called beer, or that crud called beer, it wouldn’t matter if it’s a variety of one, ten, forty, one hundred or four hundred or every beer on the planet.

You would be told to engage in coitus, and I’ll stick with something I know I like, rather than go through the same old routine as I’ve gone through countless times before.

“But this time it’ll be different” because it’s a different person trying to get me to taste the crap, or it’s a different part of the country, or some other random reason. As I said, I won’t rule out the possibility that it could be different – but we’ll never know because I’ve had too many cases of “Gosh, what a surprise, no it isn’t. It’s still vile.”

You drink what you like, and I’ll drink what I like.

It’s simpler that way, and everybody’s happy.

As I said, I won’t rule out the possibility that it could be different – but we’ll never know because I’ve had too many cases of “Gosh, what a surprise, no it isn’t. It’s still vile.”

Back when I used to drink alcohol¹, one of the things I used to drink was beer. Now, you could go the range from light airy beers (Amstel) up to beers that punch you in the face and smirk (Guiness), but the basic bottom line is that all beers have a distinctive background taste², what with being brewed from malted barley or wheat and flavoured with hops – and frankly if you don’t like the taste of that, you just aren’t going to get far with beer. So, yeah, if you’ve tried enough and not liked them, it is fairly reasonable to assume the rest will just be variations on the theme.

You drink what you like, and I’ll drink what I like.

Tea. Milk. Two sugars. None of this fancy stuff³, no teapots⁴, just a bag in a mug and hot water added. Then the sugar. Then let it sit for ~45 seconds. Then remove the bag. Then add the milk. Job done.

I do drink latté from time to time, though I’d not have anything kind to say to the ponce that dares call himself a “barista” (especially if they say it like buh-ree-stuh) when all this really means is “the guy that pushes the button on a machine that makes coffee by itself”. When they can tell me the difference between Bolivian and Equadorian⁵, then maybe they can call themselves something more than “waiter”. ;-)

¹ It was a fairly lengthy process of elimination to determine that I am quite likely “allergic” to alcohol. Not “beer” or “wine”, a short while after drinking anything, I would get a reaction that more of less resembled food poisoning; to the degree that in the end I would pass out. So I’ve been a good few years now with absolutely zero alcohol and my gut is happier for it. Don’t ask me how or why, as far as I know alcohol isn’t an allergen…but there you go.

² The notable exception being Budweiser, which IMHO is really not improved by the addition of rice. What is it supposed to be, poor man’s sake?

³ No Lady Grey, Russian Earl Grey, special bio blend from a specific bubble in the middle of the Andes, white tea, ginseng tea, or any of that rubbish. Just Tetley or Typhoo in a cup. Or Lipton’s Golden Tea if it is a special occasion.

⁴ Though I have quite a nice collection of teapots. For decorative purposes.

⁵ My preferred type for making latté at home⁶; but go for a fair trade small producer as it is a much more pleasant taste than the mass market stuff.

⁶ Put the percolator mesh on top of a mug, add a quarter spoonful of coffee. Add enough water to quarter fill the mug. Top up with hot milk (preferred) or cold milk and microwave until hot. Lime/citrus honey makes a pleasant alternative to sugar.

@Rick – you’re probably not alergic to alcohol, you’re liver is just converting it to methanol and not to the next stage. (or so I’ve heard)

hasbean.co.uk – really nice coffee.

Keep away from Lapsang it’s barbecued tea!

but the basic bottom line is that all beers have a distinctive background taste2, what with being brewed from malted barley or wheat and flavoured with hops – and frankly if you don’t like the taste of that, you just aren’t going to get far with beer

You’ve put your finger on one of the common reasons some people don’t like beer – they don’t like standard¹ hops. That’s also what’s missing from “Bud”
Compare the Euro-brewed under licence “Bud” with the proper Czech brewed Budweiser Budvar² A-B have tried, and failed, to restrain sales of Budweiser Budvar in countries around the globe with the claim that people were being confused and couldn’t tell the original.
Many judgements, like the New Zealand one included comment from judges that there could be no confusion since the Budvar was a beer while “Bud” was not.

So, yeah, if you’ve tried enough and not liked them, it is fairly reasonable to assume the rest will just be variations on the theme.

While I’d say everyone is free to their own choice (nice French phrase available) I have never yet found a person outside of the lifetime CAMRA members that has actually come near trying all the styles.³ There is so much variety that there are styles I absolutely hate.

¹ Variants of the Cascade strain impart tastes and aromas akin to the addition of lemon, grapefruit, orange etc
² Brewed with the use of hops and without sawdust or rice
³ I’m still researching and have a long way to go.

Tea. Milk. Two sugars. None of this fancy stuff

Hell no!

I drink tea at home. Just bog standard tea bags of whatever brand (I have no real preference – just as with most basic foodstuffs – but the brand currently ‘in stock’ is Yorkshire). However, even with the most basic of tea it’s easy to make it taste horrible – so when I say I drink tea at home, what I mean is that the only place I drink it is at home.

When out and about, in other people’s houses, in cafes, in clients’ offices, or wherever, I tend to have coffee – because I can pretty much take coffee as it comes.

I hadn’t thought about it until now, but just before the Silurians went into hibernation (back when I did drink tea beyond these walls) I had a client who seemed to have a different type of tea whenever I was there. He always insisted I try whichever vile muck he had on that occasion, and I always hated it – but drank it anyway out of politeness (he was a paying client, after all). I suspect this may be a factor in why somewhere down the line I switched to only drinking coffee when out!

Two sugars. None of this fancy stuff, no teapots, just a bag in a mug and hot water added. Then the sugar. Then let it sit for ~45 seconds. Then remove the bag. Then add the milk. Job done.

Well, bag in a cup (a mug is too much), boiling water, a bit of manipulation of the bag with a spoon, bag removed, milk added then the sugar and stir. Job done. :)

though I’d not have anything kind to say to the ponce that dares call himself a “barista”

Ah, the real job title of an Apple fanboi who calls himself “creative” ;)

As an aside, linking to a YouTube reminded me that a few days ago I saw a post from someone that made me think of this video – but I got distracted and didn’t reply. Now I can’t be bothered to seek out the post.

Well, bag in a cup (a mug is too much), boiling water, a bit of manipulation of the bag with a spoon, bag removed, milk added then the sugar and stir. Job done. :)

If the sugar is added before or after the water, it can dissolve properly. If it is added after the milk, the drink is too cool for it to properly dissolve, often leading to gloopy bits at the bottom of the mug.
However you do it, don’t do it like TheRegister’s guys. 3-4 minutes for proper tea is way too long. http://www.theregister.co.uk/2013/03/07/ultimate_cuppa_result/