I will, Rockhounding and Genepi collecting if the weather allows it.

so, is that what they meant when they said that ddo will be in maintenance mode? 6-9 hours of downtime every Fing monday?

moan, my fingers were just healing,

Oh well, okay here we go

click click click click click click click click click click click click click click click click click click click click click click click click

Ohfaq wrote on Jul 11^th, 2014 at 4:03pm:


It takes quite a while for one person to do the majority of maintenance on all their games.

ZP wrote on Jul 11^th, 2014 at 8:57pm:

Couple employees who get stuck hitting the proper sequence of switches/commands to keep us from playing for a timeframe that will be extended for two hours if not finished 15-40 minutes early.
Rest of staff is busy high-fiving each other over FOSed and Phunked updates.

if it's more than 10 clicks, i macro it
(thank you vaulties for pointing out some progs that saved my fingers)

The French have such refined tastes


Oh, and as a PC member, weren't you supposed to only *hint* at what a Genepi was, instead of showing us a pic?   

Meursault wrote on Jul 12^th, 2014 at 12:20pm:


Absinth and Génépi are bot the same kind of plant ( Artemisia ).
The main difference between Absinth and homemade Génépi is that Absinth is a distilled product while Génépi is a macerated product ( as see in the picture ). Industrial Génépi is distilled though. 

The wormwood in the Absinth came with the distillation process and ways to get rid of it have been found... The Ban on Absinth ( due to wormwood intoxication ) has been lifted a few years ago in France. The Génépi was never subjected to that problem.
( for several reasons : not exactly the same flower, most of the production is homemade, so not distilled, how you drink it is also different )

Génépi is more like Bénédictine than Absinth ( and the plants collected for the Bénédictine usually comes from the same area... there might even be some Génépi in it )

FakeStrake wrote on Jul 12^th, 2014 at 11:16am:


I only hint when I'm under NDA...
Even the location where I collect my 40 stems with flowers to make my Génépi is not under NDA ( well it's in Les Deux Alpes, and if the webcams are working you can see me in the cliff face ) 

Edit : please note that now the thread is derailed ( not of my doing obviously since I gave a straight answer to a straight question )

Meursault wrote on Jul 12^th, 2014 at 12:20pm:


It does; absinthe was called "the green fairy" for a reason, although the effects aren't pronounced unless you hit it hard.  You may not have experienced it, because for some time - as Flav alludes - most absinthe had the thujone (the psychoactive bit) removed.  There may also be an individual sensitivity component too, I really don't know.  I had a really heavy session on it one night and consumed most of the bottle by myself.  I was chatting in the kitchen in the wee hours to the hostess of the party (the only other person still awake) and looking at a print on the wall: you know the sort of thing, a picture of some fruit that someone has put up for no terribly good reason.  I was somewhat taken aback when the pears turned into slugs and slid off out of the picture.

I excused myself and sat down with a book to wait for my head to clear.  I gave up on that when all the vowels started trickling down the page and piling up at the bottom...

I've drunk absinthe before and since, but never experienced anything quite so drastic as on that particular occasion.  Weirdly, the hangover took two days to arrive, but when it *did* finally show up, it brought friends  :/

Also: fuck rails. 

Wow, I must lead a sheltered (or uncultured existence) as I've not heard of Absinth, Genepi, Benedictine (except for the monks) or Danish Porse?
Mersault - how did you encounter all these - come from or spend time in Europe?
Still learning something new every day, although this is not something I have to expunge from my memory like A2M....damn memory purge failed.   

DropBear wrote on Jul 12^th, 2014 at 10:46pm:


Well Bénédictine used to be produced by the monks of the same name ( it's not much the case anymore though )...
Chartreuse still is produced by the Chartreux Monks.... at least the plant collection, they have hired some people for the distillation. 

DropBear wrote on Jul 12^th, 2014 at 10:46pm:

I hadn't heard of Genepi until Flav mentioned it, and my best friend and drinking buddy was born and raised in France so I thought I knew even their more esoteric alcoholic beverages, hence my curiosity.

Brandy and Benedictine used to be a "hip" drink when I was bar tending part time to pay for school, though that was long enough ago that "hip" wasn't the word they used.

Absinthe I learned of because I've always been fond of authors like Edgar Alan Poe, Jules Verne, etc. Vices like Absinthe and Laudanum were popular "back then" and references have crept into literature I enjoyed, so I've always been curious. Another good friend is a professional sommelier (the guy who recommends wine at a fancy restaurant, not the guys who hijack ships in the Gulf of Aidan) with similar interests, and he put together an Absinthe tasting one day, including a bottle of "the real stuff".

Porse I know because I did a post-doc in Denmark and got to be good friends with a professor there who is into heavy metal, D&D, and alcoholic beverages. When I started playing DDO I got him playing too, and he's one of the founding members of my guild. He comes to visit us about every other summer, and he always brings a couple of bottles of something local. Over the years he's brought more than a dozen varieties of Akavit from the distillery near his house, a half dozen varieties of mead, a potent rose-hip wine called Kobold Fire, and Porse. I absolutely love Porse.

DropBear wrote on Jul 12^th, 2014 at 10:46pm:



LMAO!

Wipe wrote on Jul 13^th, 2014 at 3:40am:


Porse is sort of like the others mentioned - a distilled spirit of about 40% alcohol content and a strong herb flavor. I believe it is "distilled in" like Absinthe rather than "soaked in" like Genepi, though I could be wrong on that. The herb it takes its name from is a small marsh plant that I don't know the English word for, but I believe it is in the Mallow family.

The result is a very slightly sweet, slightly bitter drink with a smooth finish and pleasant aftertaste. It's also used in making what the Danes call Mead but what I'd call more like a mead-port. They start fermenting a "normal" mead of honey and water, and when the alcohol content reaches about 10% with still 2%-5% potential alcohol worth of residual sugars, Porse is poured in to kill the yeast and boost alcohol, giving a sweeter and more potent drink than if you'd let fermentation run to completion.

The resulting mead also has a slightly bitter edge that balances the sweetness. Think of the hops in beer balancing the sweet of the malt. Anyway, I keep honeybees and make my own mead, so being able to make this style of mead is another reason I like to have a few bottles of Danish Porse on hand