12-29-2006, 07:07 AM
Thanks all, I've recovered now. Nothing like a big meal w/a really Excellent spaghetti sauce, the goal of my labors. But that was a ridiculous pre-cooking workout. I had wondered if the cold bottle had something to do w/it -only because I don't usually have chilled bottles before opening, so was looking for the Mr. Science-type analysis to confirm I hadn't suddenly become a 98-lb weakling... I had noticed the neck of the bottle warming up to the touch while I was whaling away at it, but I suppose not enough for the necessary expansion that vicrock's waiter tip could provide:
[quote vicrock]Secret for a recalcitrant cork is to run the outside of the neck of the bottle under very hot tap water - also use a good waiter's lever corkscrew, or a "rabbit" type.
I'll remember that one, next time I find myself wrestling w/a vino on the kitchen floor.
And maybe that Genesis corkscrew is in my future, too. I like the feel/sound of yanking the cork out, unaided. ("thunk!" - ahhh)
[quote vicrock]Secret for a recalcitrant cork is to run the outside of the neck of the bottle under very hot tap water - also use a good waiter's lever corkscrew, or a "rabbit" type.
I'll remember that one, next time I find myself wrestling w/a vino on the kitchen floor.
And maybe that Genesis corkscrew is in my future, too. I like the feel/sound of yanking the cork out, unaided. ("thunk!" - ahhh)