@height8 But would you really keep them on 24/7 and doing things?
// @skematica @streakmachine
@streakmachine Heh, that is very true (unless the wine is from Burgundy or Bordeaux, in which case 30€, if not 50€ for the former, is basically the minimum required for a decent bottle of a recent vintage…)
@height8 Where do you store that stuff? Is your apartment big (and cool) enough?
// @skematica @streakmachine
@streakmachine Much healthier than port and cheese.
At today's Easter lunch, I was, for the first time, not the most extravagant with the wine — a friend brought Ramos Pinto Collector's Reserve port, Henriot Brut champagne, and a sweet white from Gascogne. I brought a 7€ wine from Jura — granted, mine is almost impossible to find in Paris, I bought it directly from the winemaker :D
Stilton with Graham's 2004 Crusted (opened 3 days ago, stored corked in the fridge) makes the port's black currant flavours come out incredibly nicely. Unfortunately it is ultimately a pretty simple port — not nearly as complex as I like.
@streakmachine I seriously admire how long you keep your machines running.
// @skematica @jextxadore
Truffle gouda.
Absolutely delicious, arguably even more so than really, really old gouda.
@matigo Task: print out a relational database.
Pan to shot of overly-eager intern connecting fields with thumbtacks and coloured thread.