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NTM

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Posts posted by NTM

  1. hmmm, in this case I might have to pull my bouldering one. It is of me, but I told my friend where to stand with my point n'shoot camera, so it's not like she did anything I couldnt have done with a tri-pod (had I had one with me, i might have done that).

     

  2. It usually means she had an extra shot of espresso laying around from the last coffee nOOb who came by and only got a single. She didn't want to just dump it, so offered you a 3rd one free, even though it had turned.

    jokes on you.

  3. This may be a problem stemming from the amount of people learning to climb in gyms (pure speculation). The reason I think this, is because a lot of gym's rental harnesses just have the 1 hard point and they are taught in the classes to orient the braking side of the rope towards their brake hand (left/right). Then, when they buy their own harness or borrow a friend's with a belay loop, they try to orient the brake side to the left or right, as opposed to up/down, sometimes resulting in the brake side comming out the top. I've seen this happen quite a bit, but if their brake hand goes down to the side quickly, I have no gripes.

  4. All fluff, no climbing banter.

    "Limp wrist bitch"

    yo this way to easy believe me,

    i see the insignificance of what i'm up against.

    opened your mouth, now ima open mine,

    strong ass man with the weak line.

    if im a midget with the cam in hand,

    i'd just beat you up from the knees up.

    and it seems to me you got it backwards man,

    i got a big member that's why i trust my cams.

    limp wrist bitch let's end this quick,

    you can't get this fit with gym memberships.

    a couch potato? you got this twisted,

    the only time i spend on the couch i spend with your sister.

    see people here don't like me i'm a dick on purpose.

    you? you thought you fit into the scene but i got news for you man, you're not me and never will be.

  5. With espresso and darker you burn off the volatile oils and shift the flavor focus to the "degree of the burn":

     

    True, but in my experience, the origin of the bean will affect the roast profile. I know it sounds obivous, but for example, beans from Sumatra expand as they are roasted darker and absorb that "roasty" (read: burnt) taste more, whereas a denser bean, take Ethiopian Yirgacheffe as an example, is still roasted dark like the Sumatra, but will not give off as much of a burnt taste when brewed.

    So while I agree with CBS on liking lighter roasts (esp with something like a Yemen or Sidamo that is naturally processed and gets some kick-ass berry flavors), certain coffees can still be good as a dark roast.

    Being that I can't pick and chose with Starbucks coffees, I go to local roasters and "taste the rainbow", in the parlence of our times.

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