Try them at 130 for 2 hours

Wow, what a shitshow... Also, he’s so fat now!

Leviathan is an awesome album!

Good one!

I don’t give a shit!

Dammit - a roux doesn’t have any cream. Once you add cream, it’s Sauce Béchamel. Once you’ve added all those cheeses, you’ve got Sauce Mornay. You’re really making something more like Macaroni and Cheese than true Alfredo.

Chopping up some dill and some parsley into your mixed greens is a big difference-maker. 

Man, it’s depressing when you realize that even if your team goes .667 down the stretch with 39 games left to play, they’d only finish the season with 80 wins... 34 and 5 gets them to 88 wins though!

It’s more like payment for providing the computing power by which each blockchain activity is encrypted and decrypted 

Yeah, I mean that’s all true, but I think there’s a difference between paying a commensurate tip based a fair markup (the food), and an extortionate one (the wine). That difference may be purely emotional, but it’s definitely experienced.

Look, I tip on booze. But, it feels like I’m a sucker for doing it. I don’t think I should be subsidizing anything as a paying customer at a restaurant. Those economics are all fucked up. I find it extremely difficult to believe that a restaurant would ever raise their prices so a server could make more tips. Back in…

Kind of got a Batman thing going on there - I wouldn’t turn it down, but it wouldn’t be my first choice...

Yes, I’m aware of that. Food is generally marked up 300 - 400% as well. However, there’s much more labor cost in its preparation and disposal, and there is waste. There’s no cost in preparing wine, unless you’re employing a sommelier. There’s little-to-no waste, either. Restaurants could lower their alcohol markup and…

The pay rate has changed, though. As prices go up, tips correspondingly go up because they are a percentage of prices. It’s one of the few middle class jobs whose wages actually have tracked with inflation. 

Etiquette used to dictate that you didn’t tip as much on the alcohol. Alcohol gets a bigger markup than food without the same preparation costs.

What? In nice restaurants they typically offer you bottled mineral or sparkling water.

Yo a $60 bottle of wine in a restaurant is like a $15-$20 bottle at a store, and the restaurant probably gets it cheaper than that from a distributor.

Oh man that thing is sweet

Man, I said silver 1963 Vette! But I like the ‘64 in white too, to be honest.