
beans
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Having worked both civil and criminal litigation areas of law, in a not very long ago previous life, and making a few buddies along the way within the judicial system, I've come to learn bits and pieces of knowledge about incarceration. I suppose there are many. All involve a loss of yet another freedom, but not of any sort of food related issues. Human rights activists would blow a gasket causing much headache for warden and any and all involved legislative types responsible for overseeing correctional facilities. One quick collect phone call to a the defense lawyer could stir up many administrative inquiries as to humane treatment of prisoners. The administration of a loss of freedom ("priviledges") would be matters such as: "Lock down" wherein that prisoner is not permitted to leave their cell into the common areas for a predetermined amount of time. Loss of recreational activities (I suppose time in the gynasium shooting hoops?) As far as religious dietary restrictions, I highly doubt those are respected. Perhaps the sole exception to the standard fare would have to qualify by some medically documented physical condition? Incarceration is all about decisions and choices made. That individual chose to commit a crime for which they are now punished, so they will eat what is provided. Of course I suppose that individual can opt not to eat portions of what is served or trade/swap with another for a second helping of an accompanying side dish of the meal (think of grade school cafeteria scenarios). Regarding food quality, or a lack thereof, that all goes to budget (within my fair municipality, county and/or possibly state of residence). Commercial food purveyors/operations bid for the award of "contractor." Of these contractors, I am sure some solely exist that are in the biz for institutional food -- whether that is for educational, health care or correctional facilities.
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The recently concluded Central American Free Trade Agreement (CAFTA) cites reductions in tarriffs to American distilled exports (whiskey, gin and liqueurs) to El Salvador, Guatemala, Honduras, and Nicaragua. Also of note: This is very good news for the Bourbon distillers. Press Release here.
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Mixing, properly storing (fridge) and the serving the batter later shouldn't be a problem. I've kept a rather large batch of homemade eggnog for a few days longer than anticipated, safely refrigerated, without too many concerns -- other than the guaranteed super sugar headache the following morn. As far as recipes, I seek out and trust the ones from fellow eG'er DrinkBoy. recipe here For variation, consider: http://www.webtender.com/iforum/message.cg...i=tom+and+jerry Happy Holidays!
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It was, after all, quite a list project! I enjoy your posts immensely and feel a bit tardy in saying so, but, WELCOME to eG! [big for enthusiasm]
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Infusions, Extractions & Tinctures at Home: The Topic (Part 1)
beans replied to a topic in Spirits & Cocktails
Let's keep this Infusion Club idea alive! No such thing! I really like that you do small and a variety of batches. Sometimes I feel like a 750ml or a litre is the project when in fact I ought to shoot for a litre bottle that can be divided into subparts for the flavour of the moment. Thanks for that idea. As far as bottles, I've hunted the web for craft store types as I was giving my home infusions away for holiday gifts. My local craft stores sort of came up short on this too, so the web was it. Try the local store as well as a good Googling, but this is one that I previously bookmarked: http://www.save-on-crafts.com/mediumbottles.html This was one source I didn't order from, but have a variety of shapes and sizes I found appealing in this endeavour. [i did have two other web sources that I ordered from a little over a year ago, that seems to no longer be on the web.... Tough business and/or economic atmosphere these days, eh?] I've also purchased those 4 pack mini bottles of white or red wine which I've used for both cooking and collecting small bottles for the infusion giving/sharing purpose. With much soaking, (and don't forget to save the metal, flimsy bottle screw cap) the labels eventually peel off and with the assistance of a funnel I will pour a small gift portion and make some fun, custom labels (if my printer is in a good mood) and glue them to my sparkling gem like gifts. Those are all delicious. Even more so as you created them. Post back with some of the favourite ways you enjoy these. Yup, I think I like this Infusion Club idea. And the diversity! Not limited by merely VODKA!! I'd love to learn more about those bourbon ideas (inspired by one slkinsey) or rum ideas via Varmint. Think of the summer herbals! Since I adore picking and creating preserves, jams and jellies -- this is after all yet another preservation of the enjoyment of ___________ [fill in blank with seasonal flavour of choice] for future use and fits right into the enthusiasm I maintain for this sort of kitchen fun. The minimal effort and fantastic rewards.... WOW! -
I once was invited to a bartender party, when I was a lowly newbie summer server for the same restaurant. I was told I needed to do a shot called a Screaming Nazi (Jäger and Rumple) WARM without making a face, elsewise I'd be hazed into doing another. I smiled, drank what was given and was in the clique ever since. The party was a blast and those were the wonderful folks that mentored and plugged me to management for my stepping behind the mahogany and tending instead of waiting tables. Yuk, but that little concoction got my foot in the door, so to speak! Thinking about that shot, I'd probably welcome the Stoli to lighten up the minty herbal mix it presents.... :yuk green smilie:
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Here's a comment made by, Frans van der Minne, president and CEO, Heineken USA in a December, 2003, Nightclub & Bar article entitled "Down, But Not Out: Competition Between Alcohol Beverage Segments Heats Up the Beer Business." Further into the article he comments that perhaps it [low carb beers] are a little bit short on innovation and new product development.
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About 2/3rds of the sorority and fraternity houses were on campus and a cook was employed by the University. In order to live at the house, on campus, there were several rules in place so it was not something that was too much of a horror for those university employees (I hope). We always took turns on helping with a side dish, salad or dessert and most certainly with serving and cleaning up afterwards. Our cook was a warm, grandmotherly sort. She often asked our preferences for menus, and did not work on weekends. She'd have stuff sort of pre-prepped for our convenience and it was a nice, but small commercial kitchen.
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Here is an interesting article from The Hill, about liquor lobbist organisation, DISCUS. Perceptions, changes in terminology and a different view on the affects of taxes upon the server, bartender and restaurant owner. Good stuff. Also, I gotta love the following statment by DISCUS Vice President, Mark Gorman: edit: just dub me the typo queen
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In general, I agree. But this only works if I trust the reviewer. Disclosure is one--but not the only--way of achieving that trust, and non-disclosure is one--but not the only--way of losing that trust. The details are up to the writer. I'm with fifi. I could care less who the reviewer has had a relationship with. I don't know the reviewer enough to evaluate trust issues. It is sort of a given for they somehow got the job to do so. Integrity.
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Again Rachel, thank you. What a terrific first Rachel Nash Perlow piece for The Daily Gullet.
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Well, at 7:32 a.m. today, alcohol giant* Diageo issued their support of this consumer petition. That's a big statement of support! That's also a marketing department with a finger on the pulse of what consumers want. *Just for those that are vaguely familiar of Diageo, their brands number 300+ in beer, wine and spirits and includes (but are not limited to) Guinness, Beaulieu Vineyards, Sterling Vinyards, Smirnoff, Captain Morgan, Tanqueray, Johnnie Walker, J&B, Jose Cuervo and Baileys.
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Article here. I particularly like Julie Bradford's (editor of All About Beer magazine) view:
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True. But then those that drink and wonder about say, Bailey's. Yikes!!! Even I'd rethink that indulgence and opt for something else. Which will stink. Bailey's is a fine product. Further discussion of this among others in the biz has brought up how many more times a barkeep will be asked for this info.... edit: I need to accept I cannot type, hence I need to up the proof-reading efforts.
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About what? (Should there have been a link in your original post?) This is an off shoot from thread, Fat Guy's Book Deal, What's the story?
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Chatting with other coworkers, I can also see how this is something that may not be embraced by the distillers and/or distributors. Liqueurs are the biggest offenders of the carbo craze. Actually being shocked by seeing the actual carbs and calories may potentially curb sales. Look what Atkins like diets inspired with A-B's Michelob Ultra Light. (Which BTW have announced today that this product is expanding to can production due to its rising popularity).
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Student budget. Somehow it has come up before on the Gull. Warm Jäger. YUK. Nero's guy was a saint with the Xmas light configuration and PBR for after the shower stuff, but that boy and his buddies grew hair on their chests for that feat.
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This is really gaining momentum -- DISCUS just issued their press release: This may happen!
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Reuters just posted a story here.
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Rachel, The chat must have been great fun. Fantastic job.
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This is a similar discussion/thread, the links I provided point to the least of the carbo offenders. http://www.webtender.com/iforum/message.cgi?id=22200
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Sorry about the timing of this, after all this is the "most wonderful time of the year" but also a horror for some to fight to stay in shape to wear that lovely little black number for New Years Eve. Good food! Good drink! For what this source reports, this article may be of some interest. This is a front page, top news story sort and cannot be directly linked. Click here for the main page wherein you'll find this story. If you miss it, cannot locate it or do not wish to leave the comforts of eG, basically this consumer group is petitioning, signed by 67 consumer groups and 4 deans of public health schools no less, to label alcohol similarly to the Nutrition Facts labels that appear on food products, citing to the "jurisdictional gaps" in the FDA and the now TTB (reminding me of the Treasury Department's Alcohol and Tobacco Tax and Trade Bureau, what was renamed from the Bureau of Alcohol, Tobacco and Firearms). Assertions were the lack of nutritional expertise within the TTB as well as "inconsistent standards" differentiating/blurring categories for beer, wine and hard liquor, and citing health concsious consumers and "America's concern over the epidemic of overweight and obesity." Labels would disclose: alcohol content, standard servings, caloric info and ingredients (!). Any thoughts on this? I find the idea of alcoholic beverages and context of diets sort of doesn't really work. On a diet? Do not consume alcohol, or add on that extra five miles to the daily run/workout. (all IMHO) However I do see several benefits to the listing of ingredients -- specifically regarding allergens as there have always been stray questions to barfolk about glutens. </return to regularly scheduled programming of holiday cheer.... > Cheers!
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Jason - are you still going to test this thing out?
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Beans: Would this be a "HAIRY Buffalo?" Of course there's always draining the bar mat into a shot glass and getting some unsuspecting fool co-worker to drink it... There's a bartender we love to raz named Harry. I'm always blocking out the proper spelling of that stuff. And, that bar mat shot has been a popular thing to do to newbies, only ones that were liked, by our smart-ass, long time bartenders* who like to pull on those poor new hires throught out the summer schedule. edited for clarity *all guys -- must be viewed as a manly thing to hold something that vile down without wretching :yuk smilie: