Text 31838, 78 rader
Skriven 2012-12-18 06:05:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: soft drinks
===================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> If the costs are that small then why do most beverage bottlers INSIST
 DD> on using HFCS?

 ML> HFCS is cheaper, not by that much, in the US, but more
 ML> importantly, the supply is reliable and free-flowing,
 ML> unlike sugar, whose availability is subject to political
 ML> factors as well as the normal vagaries of the markets.
 ML> Elsewhere on this planet, sugar remains the dominant
 ML> sweetener in all things including soft drinks.

Bottom line - the cupidity of the accounting department is such that they will
go with the cheaper ingredient and damn the consequences.
 
 ML>  No matter how small they have to be higher than the
 DD> price of a tiny bit of sodium bicarbonate, sodium chloride, and/or
 DD> potassium sulfate. Which is what separates club soda from seltzer.

 ML> The price is more relevant for the companies than for you,
 ML> and it was your frugality that was the baseline here. Soft
 ML> drinks have about 4c per serving of nonwater ingredients.

It was my misliking having to pay more for less. If that is frugality, than I
am guilty.
 
 ML> Have you thought about getting a soda syphon (siphon)?
 ML> That way you could carbonate what you want, how much you
 ML> want, when you want. Which makes me wonder about putting
 ML> straight booze in, so one might enjoy a Scotch and soda
 ML> without the dilution business.

 DD> Yes, I have ... but that gives me seltzer water - which is on the far
 DD> side of uninteresting. If I am going to drink fizzy water I like for it
 DD> to have the salts, etc. in club soda.

 ML> So add a shake of various salts - you could mix your own to
 ML> taste and do the soft drink companies one better.

I thought of that - but, convenience is a factor here, too. And my basic
laziness.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mr Oddjobs Wedgie
 Categories: Five, Booze, Citrus
      Yield: 2 Servings
 
      4 oz Frozen Bombay Sapphire gin.
      4 oz Frozen Absolut Mandarin
           - vodka
    1/2 ts Orange bitters.
      2 sl Orange (super thin)
     12 oz Bottle of seltzer
 
  Rinse the inside of two frozen martini glasses with seltzer, add 3
  drops of orange bitters in each glass.
  
  Place your glasses back in the freezer until called upon.
  
  Add your gin and vodka to a shaker 3/4 full of cracked ice. Stir
  clockwise (no shaking) for 3 minutes.
  
  Strain your martini into your two glasses.
  
  Float an orange slice on each martini.
  
  It's Mambo time!
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I'm a jerk to everyone. Best way to protect yourself from lawsuits - HOUSE
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