|jreid - 2014-05-09 |
An extendable fork!
|oddeye - 2014-05-09 |
Pair this guy up with Tim from Grand Illusions and his range of novelty champagne bottle openers (that I assume he has) and you'll have the most mild mannered and polite time of your life.
|chairsforcheap - 2014-05-09 |
i love this guy, but come on cpt obvious
|Hooker - 2014-05-09 |
Back when I had a TV deal where I just plugged a cable from the wall into my TV and got 60ish channels that I could scroll through with the remote my TV came with -- and as a result I would still sit and watch TV if I were bored, as opposed to now where there are five remotes and seven of every channel, so I refuse to even turn it on -- I used to wind up on the Food Network all the time and it the foodie-ism would make me furious. This guy always angered me the most, because he seemed to be going over the top with his foodie-ism but do it sincerely. Like if Stephen Colbert were actually a conservative. He's the Conservapedia of a culture devoted to food that I find outright decadent and repugnant.
Who is complaining appreciating good food with decadence? Explain the link between cutting the top off a champaign bottle with a sabre and appreciating good food.
These people ARE the ,000 stereo enthusiast analogues.
Complaining = comparing.
|RockBolt - 2014-05-09 |
Never chilled the neck of the bottle before doing this, but yeah this really is that easy. Use the back edge of a kitchen knife if lacking a saber
|Potter - 2014-05-10 |
I did a performance at a restaurant that was teaching customers how to saber a bottle and I can promise you it is so easy, ANYONE can do it. Just chill the champagne, find the seam, and run the back edge of the saber (NOT THE SHARP SIDE), along the seem till it hits the ridge at the top, the cork and end will pop right off with minimal loss of boozy fun!
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