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[quote user="Adam George"] How long has TF held the trademark? Bob has been making his Abbott's for around three years, now. [/quote] Hmph. I was thininking the same thing about Bob's, but it's tricky. They applied but didn't follow through in 2007, then actually went through with it in 2009 and had it granted in 2011. As was
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Welcome! It's a fun place here with a lot of knowledgeable folks. Where are you located in Oakland? Maybe I'll cross the bridge some time soon and check it out. Congrats on the successful start.
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Oy vey. You! Yes you! Go right now and get your Vacu-Vin pump. Got it? Now WASH it. You may have known this already, but I'm embarrassed to admit, I've never washed mine. Until I actually stuck my finger into the inside, I just assumed it was just moving air and that it didn't need washing. When my finger stuck fast to the inside, I realized
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And don't forget Robert's own (welcome back!) new creation, the Bainbridge Island Iced Tea. The painful comedic timing of waiting for the "sip" (you know it was really an Old Fashioned) was excellent as well as the tags. Mmmm... foamy.
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That was pretty hilarious. Even fooled me for a minute. Note the date on the videos. For anyone who hasn't seen them... http://smallscreennetwork.com/served-with-a-twist/ Lagrange Method... (chuckle)
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[quote user="Adam George"]ive yet to see anyone vouch for these products.[/quote] Yep, I didn't even know about them until two days ago and haven't seen them anywhere here in SF yet. I'm sending them an email to see who it is.
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Strange... Putzing around on the internet and browsing Picon histories after seeing this, I stumbled across a few sparse mentions of Amer Ségalas. It was made here in San Francisco 100 years ago and was supposedly much superior to Picon (though I don't quite know how anyone now knows that). A descendant wrote in to the local paper 10 years
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[quote user="Martin Doudoroff"]...is experimenting with selling their vermouth in a bag/box[/quote] Holy crap! 20 Liters! Even I can't get through that in a month. I don't know if there are any others, but yes, that particular article was incredibly snobby. And like I mentioned, it's talking about a different problem. Raw chemical
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[quote user="Thiago Ceccotti"]About the vacu vin, I read somewhere that it doesn't do the job properly![/quote] I posted an article back here... Vacu-vin Problems I wouldn't worry too much about it. If I remember correctly, the original article was talking about oxidation of non-fortified wine which is a much different situation. Oxidation
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[quote user="Adam George"]Perhaps it goes without saying, but a Vacu Vin wine saver is essential...[/quote] VacuVin never goes without saying. Champion it as much as you like. Best ten dollars I ever spent. And congrats on the Hayman's. It's an incredibly mixable gin.