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Double, double, toil and trouble....Follow

#1 May 06 2011 at 8:19 AM Rating: Good
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The toil index is rising. The toil index is a measure of how many hours the average joe needs to work in order to pay for (rent or own) an average home in a location with an average school district. Prior to the seventies the toil index was about 40 hours per month. Now it's 67. STORY

This is hardly surprising. House prices skyrocketed, wages didn't.

Why?

According to David Brancaccio
Quote:
.... it's about inequality, the widening gap between the wealthy and the rest. The wealthy push up house prices, the market follows, and wages are not really going up all that fast compared to the housing prices. So just to have an OK place to live in an OK school district, demands these longer hours of work.


The ol' widening income gap...again. What's up with that?

I'd heard this story this morning coming to work. Just now when I went to the web site to follow up some, this story caught my eye. It's about feeding the masses. It led me thinking about a world where the wealthy get to eat fresh, healthy organic food while the masses get pesticidal corn/soy food.

Anyway, it's Friday and my hubby is making me seafood linguine in a white wine sauce for dinner. Yummers. How much should I splurge on a bottle of wine - My range is between $8.00 and $25.00?



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#2 May 06 2011 at 8:21 AM Rating: Good
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#3 May 06 2011 at 8:30 AM Rating: Excellent
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Elinda wrote:

Anyway, it's Friday and my hubby is making me seafood linguine in a white wine sauce for dinner. Yummers. How much should I splurge on a bottle of wine - My range is between $8.00 and $25.00?


Wine to cook with, or drink? I don't care for the taste of wine personally, but my boss (who gives me cooking advice all the time... where I want it or not) says that the taste of a wine-based dish is directly reliant upon the taste of the wine used to make it. Crappy wine makes for a worse tasting dish.

No idea if it's true. Ick, wine.
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#4 May 06 2011 at 8:34 AM Rating: Good
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Edit: why did I think this was a Friday thread? I feel like ALma.

Edited, May 6th 2011 9:35am by Sweetums
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#5 May 06 2011 at 8:40 AM Rating: Good
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While the taste of a wine does affect the final taste of the dish, the caveat I've heard for that is just to avoid the wines labeled "for cooking" as they are substantially lower quality, and just get a wine made for drinking of any cost. A $2.50 Charles Shaw wine from Trader Joes is better than a $10 bottle of "cooking wine."

Our personal rule for wines is that they should cost over $10 prior to any discounts, however.
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#6 May 06 2011 at 8:44 AM Rating: Good
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LockeColeMA wrote:
Elinda wrote:

Anyway, it's Friday and my hubby is making me seafood linguine in a white wine sauce for dinner. Yummers. How much should I splurge on a bottle of wine - My range is between $8.00 and $25.00?


Wine to cook with, or drink? I don't care for the taste of wine personally, but my boss (who gives me cooking advice all the time... where I want it or not) says that the taste of a wine-based dish is directly reliant upon the taste of the wine used to make it. Crappy wine makes for a worse tasting dish.

No idea if it's true. Ick, wine.
I need drink:D

After a bottle of wine has been open much more than a week - it becomes cooking wine. I believe the dregs left in the frig he'll be using to cook with is a Sauvignon blanc that was ok. If it was really good, I would have finished it.
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#7 May 06 2011 at 8:46 AM Rating: Good
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Elinda wrote:
Why?

According to David Brancaccio
Quote:
.... it's about inequality, the widening gap between the wealthy and the rest. The wealthy push up house prices, the market follows, and wages are not really going up all that fast compared to the housing prices. So just to have an OK place to live in an OK school district, demands these longer hours of work.


The ol' widening income gap...again. What's up with that?

Is blaming everything on the wealthy becoming ubiquitous to anybody else? It's entered the same realm as "fact-checking" and "adult discussion" as a term that has lost all serious meaning in the political context.
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#8 May 06 2011 at 8:47 AM Rating: Excellent
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That's probably why the rest of us never addressed it and are talking about wine instead.
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#9 May 06 2011 at 8:49 AM Rating: Good
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Sweetums wrote:
I feel like ALma.

Because no one gives a f'uck about your plans either.
catwho wrote:
While the taste of a wine does affect the final taste of the dish, the caveat I've heard for that is just to avoid the wines labeled "for cooking" as they are substantially lower quality, and just get a wine made for drinking of any cost. A $2.50 Charles Shaw wine from Trader Joes is better than a $10 bottle of "cooking wine."

Our personal rule for wines is that they should cost over $10 prior to any discounts, however.

a)2 buck chuck is terrible. Don't drink it. Ever. Don't cook with it, either. It's a waste of $2.50.

b)"Cooking" wines are typically fortified with sodium. Their quality is low to start, but that is not the deal breaker. They alter the flavours with their salt content. They are not good for cooking.

c)California wineries making a blend not recognized by some trademark consortium must refer to that blend as a "table wine", red or white. Look for that distinction on the label. They are typically very drinkable and significantly cheaper than other offerings by quality winemakers. One that I use as a staple for cooking is Coppola's Rosso.

d)For the seafood, I would go with a Sauvignon Blanc. I prefer the drier white wines with a meal. As a result, I stay away from Chardonnay in most cases. My personal favourite is Cakebread.

Edited, May 6th 2011 9:51am by MoebiusLord
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#10 May 06 2011 at 8:50 AM Rating: Good
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Go for Thunderbird Wine. Its like a dollar a gallon.
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#11 May 06 2011 at 8:51 AM Rating: Excellent
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MoebiusLord wrote:

a)2 buck chuck is terrible. Don't drink it. Ever. Don't cook with it, either. It's a waste of $2.50.

b)"Cooking" wines are typically fortified with sodium. Their quality is low to start, but that is not the deal breaker. They alter the flavours with their salt content. They are not good for cooking.

c)California wineries making a blend not recognized by some trademark consortium must refer to that blend as a "table wine", red or white. Look for that distinction on the label. They are typically very drinkable and significantly cheaper than other offerings by quality winemakers. One that I use as a staple for cooking is Coppola's Rosso.

d)For the seafood, I would go with a Sauvignon Blanc. I prefer the drier white wines with a meal. As a result, I stay away from Chardonnay in most cases. My personal favourite is Cakebread.

Edited, May 6th 2011 9:51am by MoebiusLord
***.
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#12 May 06 2011 at 8:51 AM Rating: Good
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Demea wrote:
Elinda wrote:
Why?

According to David Brancaccio
Quote:
.... it's about inequality, the widening gap between the wealthy and the rest. The wealthy push up house prices, the market follows, and wages are not really going up all that fast compared to the housing prices. So just to have an OK place to live in an OK school district, demands these longer hours of work.


The ol' widening income gap...again. What's up with that?

Is blaming everything on the wealthy becoming ubiquitous to anybody else?
Yeah pretty much. The 'income gap' is not really disputable. The cause of it certainly is. If you're wealthy and can get wealthier - should you not?

In other words I'm not ready to place the blame on the wealthy for their getting richer.
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#13 May 06 2011 at 8:52 AM Rating: Good
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#14 May 06 2011 at 8:52 AM Rating: Excellent
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Bardalicious wrote:
***.

Born in San Francisco, grew up in Napa.

F'ucked for life.
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#15 May 06 2011 at 8:55 AM Rating: Good
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MoebiusLord wrote:
Sweetums wrote:
I feel like ALma.

Because no one gives a f'uck about your plans either.
I enjoy shouting into the ether and the internet is a great place to do it. Much like you, I don't give a @#%^ about you not giving a @#%^. I truly empathize with your irascibility and general curmudgeon-ness. It's just that starting a livejournal or a blog takes effort.

A reply really isn't worth the effort as it would only result in a recursive not giving a **** that would break the forums.

Edited, May 6th 2011 10:05am by Sweetums
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You know that feeling you get when you have a little bit of hope, only to have it ripped away? Sweetums feeds on that.
#16 May 06 2011 at 9:08 AM Rating: Good
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When you give enough of a f'uck to expand on a thought, send hallmark.
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#17 May 06 2011 at 9:09 AM Rating: Good
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I'll be sure to send flowers.
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Iamadam the Prophet wrote:

You know that feeling you get when you have a little bit of hope, only to have it ripped away? Sweetums feeds on that.
#18 May 06 2011 at 9:17 AM Rating: Good
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MoebiusLord wrote:
Bardalicious wrote:
***.

Born in San Francisco, grew up in Napa.

F'ucked for life.
It's a small wonder you aren't perpetually connected to the backside of some hairless Filipino named Sabio or something equally obnoxious.
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#19 May 06 2011 at 9:22 AM Rating: Good
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Maybe he will calm down if the admins let him have his sig back.
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#20 May 06 2011 at 9:25 AM Rating: Good
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MoebiusLord wrote:
Bardalicious wrote:
***.

Born in San Francisco, grew up in Napa.

F'ucked for life.
Napa valley puts out some good wine. But their good stuff is so expensive. Seems I can get a similar quality New Zealand or Aussie wine for much less.
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#21 May 06 2011 at 9:28 AM Rating: Good
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Sweetums wrote:
MoebiusLord wrote:
Sweetums wrote:
I feel like ALma.

Because no one gives a f'uck about your plans either.
I enjoy shouting into the ether and the internet is a great place to do it. Much like you, I don't give a @#%^ about you not giving a @#%^. I truly empathize with your irascibility and general curmudgeon-ness. It's just that starting a livejournal or a blog takes effort.

A reply really isn't worth the effort as it would only result in a recursive not giving a @#%^ that would break the forums.

Edited, May 6th 2011 10:05am by Sweetums
And yet you replied none-the-less. This is why blogs don't fill the need. No one responds to them.
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#22 May 06 2011 at 9:36 AM Rating: Excellent
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Elinda wrote:
Napa valley puts out some good wine. But their good stuff is so expensive. Seems I can get a similar quality New Zealand or Aussie wine for much less.

I don't drink Napa or Sonoma wines for value. Those that I drink I drink because they're f'ucking good. California value wines will come from the Central Coast region. They make some tasty stuff down there in the Monterrey to Santa Barbara stretch.

There are some decent Indian Ocean offerings. I drink Penfold's like it's going out of business. I'm sure there are better, that's just what we get. I imagine it's sort of like Stagg's Leap & Silver Oak making reds heads and shoulders above anything Mondavi turns out, but you're not likely to see them in the average Aussie wine shop.
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I had a very witty signature once, but apparently it offended the sensibilities of some of the frailer constitutions that frequent this particular internet message board.

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#23 May 06 2011 at 9:37 AM Rating: Excellent
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Ailitardif wrote:
Maybe he will calm down if the admins let him have his sig back.

I liked you better when you were using.
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[The rest of this message has been censored and I can't tell you what I actually think of you]
#24 May 06 2011 at 9:47 AM Rating: Good
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MoebiusLord wrote:
Ailitardif wrote:
Maybe he will calm down if the admins let him have his sig back.

I liked you better when you were using.

Me too.
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#25 May 06 2011 at 11:04 AM Rating: Good
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Ailitardif wrote:
MoebiusLord wrote:
Ailitardif wrote:
Maybe he will calm down if the admins let him have his sig back.

I liked you better when you were using.

Me too.
Using what?
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#26 May 06 2011 at 11:05 AM Rating: Good
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Elinda wrote:
Ailitardif wrote:
MoebiusLord wrote:
Ailitardif wrote:
Maybe he will calm down if the admins let him have his sig back.

I liked you better when you were using.

Me too.
Using what?
Just the OOT.
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