Text 13040, 84 rader
Skriven 2011-07-05 19:26:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Buying a House
======================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> I'm also going to attend the tax auction later this month.

I don't pay any attention to them any more. The taxes always get
paid at the last minute and there is no auction. (At least around
here.)

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Tall, Fizzy Refreshment Terms
Categories: Alcohol, Beverages, Info
  Servings: 1

           Highball
           Rickey
           Collins
           Fizz
           Buck

Highball: just liquor of choice plus club soda or ginger ale (cola?
Well, if you insist), over ice in a tall glass. Clink clink, splash
splash, fizz fizz—easy, but not very fancy if you're trying to
dazzle guests even a little.

Rickey: liquor, club soda and lime juice (half a lime should do it),
with ice and club soda. Gin's the favorite here, but this is
surprisingly good with rum or bourbon. With no added sugar, these
have a crisp, refreshing character, and are spectacular when the
temperature soars. (Make it with gin and swap out the club soda for
tonic water, and you have a...oh, you figured that out, I guess.)

Collins: Simply fizzy, boozy lemonade. Lemon juice, sugar, liquor of
choice (gin's again the favorite, but pretty much anything is fair
game), with club soda over ice. Takes a bit more effort than a
simple highball, but the results are worth the labor, plus they're
fantastic on a sweltering afternoon.

Fizz: Like a Collins, but served without ice. Traditionally meant to
be knocked back in a few swigs, true fizzes have mostly disappeared
in favor of the slow-sipping Collins, and as a heat-buster, not
incredibly effective. Worthwhile exception: the Ramos Fizz, which is
bee-yeautiful, but a pain to prepare and too rich and fussy for a
seriously hot day.

Buck: Booze, lemon or lime juice (depending on the liquor—whiskey or
brandy like lemon, rum and tequila go for lime, and gin's happy with
either), and ginger ale, over ice. The ginger ale provides all the
sweetness you need, and depending on your sweet tooth and the
temperature (if you're sipping to cool down, sugar's not your
friend), that may be too much.

While a certain degree of the discussion is simple nomenclature and
taxonomy, which most people don't give a whit about if they're just
trying to mix a damn drink, things have specific names for a reason.
If what your guest wants is something ginny and lemony but not too
sour, and tall and cold and fizzy over ice, and they ask for a Tom
Collins and you hand them something that just, well, isn't a Tom
Collins, then something's askew.

Plus, from these simple building blocks, it's easy to expand
outward, trying different spirits or different sweeteners (liqueurs
or syrups in place of sugar in a Collins? An Italian amaro in place
of bourbon in a buck? Well, why not...), and coming up with new
drinks along the way. From simple things come greatness.

Posted by Paul Clarke
From Jason Wilson, Washington Post

  From: Serious Eats                    
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Can I deduct last year's tax as a bad investment?

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