Text 17414, 110 rader
Skriven 2011-11-04 22:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: outrageous oddities 151
===============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> the lawyerdom is the most heinous.

Most of the lawyers I know personally practise real estate law and
as it is a small market they end up representing both the sellers
and the buyers simultaneously, and for a set fee rather than an
hourly rate. That way they are mediators and problem solvers, not
problem makers. They're OK people.

 JW> Here's something that would rankle Ian, a fritter that's called a
 JW> soup...
 JW> Title: Ribollita "Da Delfina" Pt 1

 ML> looks as though it might taste good. The title,
 ML> I'd agree, is an outrage, however.

Exactly.

 ML> The studies paid for by ImClone show that 23% of colon
 ML> cancer patients respond, with an average gain of 4 months
 ML> of life. So one goes through 2 months of hell at a cost of
 ML> $30000 for the drug alone and gets 4 months. And I'm not
 ML> sure whether that counts the 2 months of diarrhea, headache,
 ML> confusion, and amazing acne.

That is the sort of thing that made both my parents insist on no
other treatment or medication other than pain killers as needed and
to stay at home as long as possible. Dad died with dignity at home
and Mom was in palliative care for just her last ten days.

 JW> From Newfoundland:

 JW> Title: Chicken Fried Cod Nuggets

 ML> Thanks for the laugh of the day.

I'm glad you were amused.

I came across a well worded article that mirrored by own opinion on
sugar and fruit with booze...

From Behind the Bar: On Sugar
Posted by Michael J. Neff,
From New York's Ward III and The Rum House.

One of the essential ingredients in making cocktails: sugar.

Sugar, in some form, is essential to the art of the mixed drink.
Sugar balances the "heat" associated with alcohol, and also imparts
body and texture to cocktails. Sugar often serves as a bridge
between the flavors of the base spirit and the modifying components
that are added to augment it.

Sweet flavors are among the most difficult to work with because they
are so, well, sweet. Used improperly, a delicious cocktail can
become an undrinkable mess. If you add a little too much bourbon to
your Whiskey Sour, you've got a drink with a little extra bite. If
you add to much sugar, you've got something that will most likely be
dumped down the drain.

One of the reasons sugar is indispensable in many cocktails is that
it renders citrus juice drinkable. Sweet balances sour-freshly
squeezed lime juice, for example, is very intense, so a dash of
something sweet is necessary to keep the bite of the acid without
making the entire thing so tart it makes your mouth pucker.

The single most common request I get when making cocktails is,
"Please don't make it too sweet." I understand why. Using sugar is
difficult, and the first step in becoming a competent mixologist is
learning how to use it. When customers tell me that they don't like
cocktails because they're always too sweet, I usually tell them that
they just haven't had a properly-made cocktail yet.

Some cocktails have been made so incorrectly for so long that their
names have become synonymous with bad cocktails. There is absolutely
nothing wrong with a Cosmopolitan. It might not be the most
revolutionary of libations, but I don't think it deserves the
reputation it's acquired-if the drink is made correctly.

The simplicity of the Cosmo makes it difficult to hide its flaws,
and its popularity has put that poor cocktail in the shakers of
every bartender on the planet, whether they squeeze their own lime
juice, or (heavens forbid) pour an industrial-grade mixture of fake
citrus flavor and high fructose corn syrup called "sour mix" from
the gun. Many bars around the country are learning that it is in
everyone's best interest to steer away from the latter option, but
the Cosmopolitan got popular when very few of us made that kind of
effort.

The balance of sweetness against other components is at the very
core of most cocktails, and it's an easy thing to get wrong. Without
it, though, there would be nothing about cocktails that would make
them worth drinking. My friend Abdul, a bartender of many years,
says, "Sugar is what puts smiles on people's faces." I agree,
though, as I tell my kids regarding their Halloween candy,
everything in moderation.



Cheers

YK Jim


... Homebrew is good for what ales you!

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)