Text 28954, 100 rader
Skriven 2012-08-30 23:26:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Now what?
=================
-=> Quoting Dave Drum to Nancy Backus <=-

 NB> replace them ($1000 per strut).

 Crazy! I just bought a pair of struts and springs for $150 each. At
 Bumper to Bumper, not the dealer. And a small shop is doing the
 work for $400.
 
 DD> The local Subaru garage wanted U$1200 / He went to one of the
 DD> places I touted and got it all done for about U$450

The dealer wanted $4400 to do 6 different things after my last
inspection. The small shop said 5 weren't necessary (yet) and as
per above, is doing what needs to be done for $700.

It pays to shop around and now what's important to get done and what
isn't. For example the dealer recommended new seals, a very
expensive labour intensive job; I am loosing just one quart of oil
every 5000 miles and drive just 15000 miles per year. 3 quarts
equals $12 per year.

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

     Title: 5 Tips To Improve Your Daiquiri
Categories: Info, alcohol, Beverages
  Servings: 5

           rum
           lime juice
           sugar 

I'm not sure I approve: The daiquiri is a classic three-ingredient
cocktail (made from just rum, lime juice, and sugar) that's a
favorite for its beautiful simplicity.

But At Tales of the Cocktail on Friday night, the Hand-Shaken
Daiquiri Competition challenged 12 bartenders from across the
country to create their own spin on the classic formula. 

Each of the contestants in the Bacardi-sponsored competition had to
use at least an ounce of Bacardi Superior, with the option to add
any other rum from the line. They weren't allowed to add another
base spirit, exceed three ounces of alcohol, or use more than six
ingredients and one garnish. Those sound like narrow parameters, but
the contestants created an impressively wide range of cocktails. 

Mix Up the Citrus: Lime is a requirement, but try adding a second
citrus, like Nick Crutchfield from Commonwealth Restaurant in
Charlottesville, Va. did, which changes up the acidity. His mix of
rum, Barenjager honey liqueur, fresh lime juice, fresh tangerine
juice, egg white, and a dusting of nutmeg fulfilled his dream of
"being in a hammock on a beach drinking." The combination yields a
little sweetness, but a clean finish. 

Diversify Your Rum: Most participants at the competition stuck with
white rum, but a handful added aged rum to contribute vanilla and
toffee notes, adding a weightier element to the daiquiri's typically
light profile. Julio Cabrera of Sra. Martinez in Miami used two rums
along with lime, guanabana juice, and ripe plantain syrup for a
cocktail that had a lot of depth.

Play With Sweeteners: The competing bartenders came up with a few
cool ways to use sugar... Meghan Balser from San Diego made a
demerera syrup that she mixed with Angostura bitters, Drambuie,
lime, banana, and rum for a spiced tropical taste. Yukie Aizawa from
Hawaii used Hawaiian cane sugar and Brian Prugalidad from San Diego
went with cinnamon bark syrup. Kevin Bragg from Atlanta used fig-
infused caramelized honey—he simmered figs in honey until the syrup
turned over and darkened. All were way more interesting than your
standard simple.

Bet on Bitters: Bitters add depth and spice to a cocktail, and the
bartenders who went that route mostly used Angostura, which
complements the tropical flavors of the daiquiri nicely. Christopher
Sinclair from San Francisco did a cherry bitters wash that worked
well with the fruitiness of rum, lime, and apricot liqueur.

Layer Unusual Flavors with Liqueur: Ryan Pines from Tampa Bay used
Snap ginger liqueur and crème de cacao to create a ginger daiquiri,
Rhachel Shaw from San Francisco went with Licor 43, and Adam
Robinson from Portland, Oregon used pineapple gum syrup and
Herbsaint. These unexpected accents really stood out among the
crowd. 

Amy Cavanaugh

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

Cheers

YK Jim


... Just got a new car for my wife ... Great trade

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