Re: [Dixonary] Round 2302: fulker - OT (very)

[Judy Madnick]

From: "Guerri Stevens" <guerri (AT) tapcis (DOT) com>

<< Why not simply raise their rates?

That seems like the most sensible solution -- and will annoy fewer people in the long run.

<< He told me that the
<< manufacturer had to
<< make it smaller otherwise the price would have to go up.

Too funny -- or very sad.

Judy

[Judy Madnick]

From: stamps <stamps (AT) salsgiver (DOT) com>

<< I wonder if you can put your children in the overhead bin and
<< save $$$.

ROFL!

Judy

[Guerri Stevens]

Raising the prices makes a lot more sense to me and I would prefer it -
by altering the size, they are in effect doing the same thing. What
really annoyed me in this particular instance was that I had a recipe
that called for a certain amount of whatever it was. And that amount
used to be one package. So with the smaller package, I had to get two.

A can of tuna used to be 7 ounces. Now, in the grocery stores, it is 5+
ounces. How low will it go? I now buy mine at Costco which still has 7
ounce cans, although you have to buy them in packages of 8.

Guerri

Judy Madnick wrote:
> From: "Guerri Stevens" <guerri (AT) tapcis (DOT) com>
>
> << Why not simply raise their rates?
>
> That seems like the most sensible solution -- and will annoy fewer people in the long run.

[Judy Madnick]

From: "Guerri Stevens" <guerri (AT) tapcis (DOT) com>

<< What
<< really annoyed me in this particular instance was that I had a
<< recipe
<< that called for a certain amount of whatever it was. And that
<< amount
<< used to be one package. So with the smaller package, I had to
<< get two.

And then end up with a small amount left over.

I have a recipe that calls for a 6-oz. can of frozen OJ...which I am no longer able to find in our neighborhood supermarket. We don't like frozen OJ, so the leftovers end up getting thrown out (unless I force myself to drink it -- UGH!).

<< A can of tuna used to be 7 ounces. Now, in the grocery stores,
<< it is 5+
<< ounces. How low will it go?

Single-serve cans only? <G> I remember getting three sandwiches out of a can. More recently, it was only two. Now we're not eating meat, fish, or poultry, so I can cross "canned tuna" off my shopping list. <G>

Judy

[Judy Madnick]

From: "Guerri Stevens" <guerri (AT) tapcis (DOT) com>

<< Yes, it has been going on for a long time, but I was stunned by
<< the
<< manager's statement. Do they think we are stupid?

If nothing else, non-observant.

Judy

[EnDash@aol.com]

It's only a few years ago that the liquor industry tried the same trick by
watering down from 86 to 70 proof on most popular brands. That's when I
said bye-bye to Jack Daniels.

For any Bourbon drinkers out there, try one called "Evan Williams." It's
better-tasting than Jack, costs a lot less, and still is bottled at full
proof.

As for tuna, we get ours directly from a family out in Washington (state)
who own the boat. It is a bit costly, and the shipping is high, but the tuna
is so great that it makes it worth our while for the relatively small
amount we consume per year. They're at TunaGuys.com.




In a message dated 5/4/2012 6:28:23 A.M. Eastern Daylight Time,
guerri (AT) tapcis (DOT) com writes:

Raising the prices makes a lot more sense to me and I would prefer it -
by altering the size, they are in effect doing the same thing. What
really annoyed me in this particular instance was that I had a recipe
that called for a certain amount of whatever it was. And that amount
used to be one package. So with the smaller package, I had to get two.

A can of tuna used to be 7 ounces. Now, in the grocery stores, it is 5+
ounces. How low will it go? I now buy mine at Costco which still has 7
ounce cans, although you have to buy them in packages of 8.

[Steve Graham]

Weightscam has been going on with dog food for some time.

I have rather large dogs and buy dog food in large bags. I used to buy dry
food in 50 pound bags.

Then, 50-pound bags started weighing 44 pounds ... and now 37.5 pounds.

Recently, I asked a clerk in the pet store when 50-pound bags of dog food
would start weighing 25 pounds....

All I got was a 'deer in the headlights' stare.

Steve Graham

Outside of a dog, a book is a man's best friend. Inside of a dog it's too
dark to read. Groucho Marx

[France International/Mike Shefler]

Maybe someone could come up with a recipe book that would be updated
periodically using the smaller sized containers. Of course, in keeping
with tradition, the book itself would have to keep getting smaller and
cost more with each new edition.

On 5/4/2012 6:28 AM, Guerri Stevens wrote:
> Raising the prices makes a lot more sense to me and I would prefer it
> - by altering the size, they are in effect doing the same thing. What
> really annoyed me in this particular instance was that I had a recipe
> that called for a certain amount of whatever it was. And that amount
> used to be one package. So with the smaller package, I had to get two.
>
> A can of tuna used to be 7 ounces. Now, in the grocery stores, it is
> 5+ ounces. How low will it go? I now buy mine at Costco which still
> has 7 ounce cans, although you have to buy them in packages of 8.
>
> Guerri
>
> Judy Madnick wrote:
>> From: "Guerri Stevens" <guerri (AT) tapcis (DOT) com>
>>
>> << Why not simply raise their rates?
>>
>> That seems like the most sensible solution -- and will annoy fewer
>> people in the long run.
>
>
> -----
> No virus found in this message.
> Checked by AVG - www.avg.com
> Version: 2012.0.1913 / Virus Database: 2425/4975 - Release Date: 05/03/12
>
>

[davidh]

It's only a few years ago that the liquor industry tried the same trick by
watering down from 86 to 70 proof on most popular brands. That's when I
said bye-bye to Jack Daniels.

For any Bourbon drinkers out there, try one called "Evan Williams." It's
better-tasting than Jack, costs a lot less, and still is bottled at full
proof. ... Mulling over whether or when this bit of information merits a visit to local liquor store to evaluate its accuracy <wink>

[Guerri Stevens]

I just checked and our bottle of Jack Daniels is 80 proof.

I'll ask my husband to get some Evan Williams next time he shops for
Bourbon.

Guerri

EnDash (AT) aol (DOT) com wrote:
> It's only a few years ago that the liquor industry tried the same trick
> by watering down from 86 to 70 proof on most popular brands. That's when
> I said bye-bye to Jack Daniels.
>
> For any Bourbon drinkers out there, try one called "Evan Williams." It's
> better-tasting than Jack, costs a lot less, and still is bottled at full
> proof.
>
> As for tuna, we get ours directly from a family out in Washington
> (state) who own the boat. It is a bit costly, and the shipping is high,
> but the tuna is so great that it makes it worth our while for the
> relatively small amount we consume per year. They're at TunaGuys.com.
>
>
>
> In a message dated 5/4/2012 6:28:23 A.M. Eastern Daylight Time,
> guerri (AT) tapcis (DOT) com writes:
>
> Raising the prices makes a lot more sense to me and I would prefer it -
> by altering the size, they are in effect doing the same thing. What
> really annoyed me in this particular instance was that I had a recipe
> that called for a certain amount of whatever it was. And that amount
> used to be one package. So with the smaller package, I had to get two.
>
> A can of tuna used to be 7 ounces. Now, in the grocery stores, it is 5+
> ounces. How low will it go? I now buy mine at Costco which still has 7
> ounce cans, although you have to buy them in packages of 8.

[Steve Graham]

Just because I'm insufferably pedantic, I need to point out that Jack
Daniels isn't bourbon. Jack Daniels is "Tennessee whiskey" whereas bourbon
has to come from Kentucky.

Steve Graham

Outside of a dog, a book is a man's best friend. Inside of a dog it's too
dark to read. Groucho Marx

[Guerri Stevens]

That's OK, I don't know much about whiskey/bourbon, where it's from, etc.

Why does bourbon "have" to come from Kentucky? Can't it be produced
anywhere? Or is the name trademarked or something?

Off the subject a bit: we live near a street named Jug Factory Road. I
made a small effort to look into that name, but found nothing. But one
wonders whether there were once one or more stills in that area.

There are occasionally open discussions on a local radio station about
something called "white lightning" that can, apparently, be purchased
legally somewhere else in the region.

Guerri

Steve Graham wrote:
> Just because I'm insufferably pedantic, I need to point out that Jack
> Daniels isn't bourbon. Jack Daniels is "Tennessee whiskey" whereas bourbon
> has to come from Kentucky.
>
> Steve Graham

[EnDash@aol.com]

By law Bourbon must be made in Kentucky and must be made from at least 51%
corn. That's why Jack Daniels can't label itself as Bourbon but, instead,
correctly calls itself "Tennessee Sour Mash Whiskey."

-- Dick


In a message dated 5/5/2012 6:33:08 A.M. Eastern Daylight Time,
guerri (AT) tapcis (DOT) com writes:

That's OK, I don't know much about whiskey/bourbon, where it's from, etc.

Why does bourbon "have" to come from Kentucky? Can't it be produced
anywhere? Or is the name trademarked or something?

[Steve Graham]

Actually, it's more custom than anything else. If you read the Jack Daniels
label or advertising, you will see nothing about "bourbon."

See:
http://thebourbonintelligencer.blogspot.com/2011/08/education-does-bourbon-h
ave-to-come.html


Steve Graham

Outside of a dog, a book is a man's best friend. Inside of a dog it's too
dark to read. Groucho Marx


-----Original Message-----
From: dixonary (AT) googlegroups (DOT) com [mailto:dixonary (AT) googlegroups (DOT) com] On Behalf
Of Guerri Stevens
Sent: Saturday, May 05, 2012 3:33 AM
To: dixonary (AT) googlegroups (DOT) com
Subject: Re: [Dixonary] Round 2302: fulker - OT (very)

That's OK, I don't know much about whiskey/bourbon, where it's from, etc.

Why does bourbon "have" to come from Kentucky? Can't it be produced
anywhere? Or is the name trademarked or something?

Off the subject a bit: we live near a street named Jug Factory Road. I made
a small effort to look into that name, but found nothing. But one wonders
whether there were once one or more stills in that area.

There are occasionally open discussions on a local radio station about
something called "white lightning" that can, apparently, be purchased
legally somewhere else in the region.

Guerri

Steve Graham wrote:
> Just because I'm insufferably pedantic, I need to point out that Jack
> Daniels isn't bourbon. Jack Daniels is "Tennessee whiskey" whereas
> bourbon has to come from Kentucky.
>
> Steve Graham

[EnDash@aol.com]

Jack originally was sold at 90 proof, later reduced to 86. When they
further diluted it to 80, I found that it altered the taste significantly.
Certain whiskeys are best at a particular strength. Evan Williams is sold at 86
proof.

I was mistaken about the appellation Bourbon which, I find, may be
distilled anyplace within the US. "Kentucky Bourbon," however, must be made in
Kentucky to use that title, as does Evan Williams. Enjoy.


In a message dated 5/4/2012 8:32:41 P.M. Eastern Daylight Time,
guerri (AT) tapcis (DOT) com writes:

I just checked and our bottle of Jack Daniels is 80 proof.

I'll ask my husband to get some Evan Williams next time he shops for
Bourbon.

[thejazzmonger]

Jack Daniel's Black label (Jack Black) is 86 Proof. Jack Daniel's Green
label is 80 proof.

Kentuckians insist that the limestone filtered water of Bourbon County
(the area around Bardstown) produces the smoothest, clearest Bourbon, not
duplicated anywhere else in the world.

[EnDash@aol.com]

Not here in New York, where I don't think I have ever seen Jack Daniel's
Green Label. It's a lighter and lower priced whiskey and very hard to find
in the marketplace. The traditional Jack Daniel's Black Label "Old No. 7"
in the square bottle is sold at 80 proof.

(http://www.jackdaniels.com/)

I'm not sure if I've seen a Jack Black around, but there is a Jim Beam
Black, which sells at a premium to the regular Jim Beam.

There are some special/premium bottlings offered, such as "Gentleman Jack"
and a version with honey in it.

A friend recently gifted me with a bottle of Old Weller, which is 107
proof. Boyoboy! I have to let the ice in it melt a bit in order to enjoy the
stuff, but it does have an interesting flavor due to the use of some wheat in
the mash.


-- Dick

In a message dated 5/5/2012 10:34:43 A.M. Eastern Daylight Time,
thejazzmonger (AT) gmail (DOT) com writes:

Jack Daniel's Black label (Jack Black) is 86 Proof. Jack Daniel's Green
label is 80 proof.

[Dave Cunningham]

"Full Proof" is 100 in the US. stronger in the UK. Not common any more at
all, but at 50% ABV, a flame is self-sustaining. Beer does not burn. JD
"silver select" is 100 proof. Jim Beam also makes a 100 proof product.

Dave






On Friday, May 4, 2012 9:53:04 AM UTC-4, Dick wrote:

> It's only a few years ago that the liquor industry tried the same trick
> by watering down from 86 to 70 proof on most popular brands. That's when I
> said bye-bye to Jack Daniels.
>
> For any Bourbon drinkers out there, try one called "Evan Williams." It's
> better-tasting than Jack, costs a lot less, and still is bottled at full
> proof.
>
> As for tuna, we get ours directly from a family out in Washington (state)
> who own the boat. It is a bit costly, and the shipping is high, but the
> tuna is so great that it makes it worth our while for the relatively small
> amount we consume per year. They're at TunaGuys.com.
>
>
>
> In a message dated 5/4/2012 6:28:23 A.M. Eastern Daylight Time,
> guerri (AT) tapcis (DOT) com writes:
>
> Raising the prices makes a lot more sense to me and I would prefer it -
> by altering the size, they are in effect doing the same thing. What
> really annoyed me in this particular instance was that I had a recipe
> that called for a certain amount of whatever it was. And that amount
> used to be one package. So with the smaller package, I had to get two.
>
> A can of tuna used to be 7 ounces. Now, in the grocery stores, it is 5+
> ounces. How low will it go? I now buy mine at Costco which still has 7
> ounce cans, although you have to buy them in packages of 8.
>
>

[Christopher Carson]

This discussion whetted (so to speak) my curiosity so I went down to the cabinet to investigate. I found that I have two bottles of Bourbon, one that was given to me by my son-in-law who isn’t a bourbon fancier is Ridgemont Reserve ‘1792’ which the label says is 46.85% alcohol by volume (93.7 proof). The other is a bottle of Knob Creek 9 year old which is labeled 50% alcohol by volume which translates to 100 proof. I guess I could use that one for a flambe if I wanted to commit sacrilege. <lol> Both are very tasty with an ice cube and a splash of water. While I enjoy Bourbon, I’m also fond of straight rye whiskey (Old Overholt) but my favorite is Jameson’s Irish. Not that I’d pass on a good single malt on occasion.

Chris


From: Dave Cunningham
Sent: Saturday, May 05, 2012 11:52 AM
To: dixonary (AT) googlegroups (DOT) com
Subject: Re: [Dixonary] Round 2302: fulker - OT (very)

"Full Proof" is 100 in the US. stronger in the UK. Not common any more at all, but at 50% ABV, a flame is self-sustaining. Beer does not burn. JD "silver select" is 100 proof. Jim Beam also makes a 100 proof product.

Dave






On Friday, May 4, 2012 9:53:04 AM UTC-4, Dick wrote:
It's only a few years ago that the liquor industry tried the same trick by watering down from 86 to 70 proof on most popular brands. That's when I said bye-bye to Jack Daniels.

For any Bourbon drinkers out there, try one called "Evan Williams." It's better-tasting than Jack, costs a lot less, and still is bottled at full proof.

As for tuna, we get ours directly from a family out in Washington (state) who own the boat. It is a bit costly, and the shipping is high, but the tuna is so great that it makes it worth our while for the relatively small amount we consume per year. They're at TunaGuys.com.



In a message dated 5/4/2012 6:28:23 A.M. Eastern Daylight Time, guerri (AT) tapcis (DOT) com writes:
Raising the prices makes a lot more sense to me and I would prefer it -
by altering the size, they are in effect doing the same thing. What
really annoyed me in this particular instance was that I had a recipe
that called for a certain amount of whatever it was. And that amount
used to be one package. So with the smaller package, I had to get two.

A can of tuna used to be 7 ounces. Now, in the grocery stores, it is 5+
ounces. How low will it go? I now buy mine at Costco which still has 7
ounce cans, although you have to buy them in packages of 8.

[EnDash@aol.com]

Quite a few different proofs are bottled by different makers, sometimes
several by one maker. O never heard the term "full proof," but in the US any
whiskey that is "bottled in bond" must be exactly 100 proof. Others are
generally bottled at whatever proof their makers think best (except that the
legal minimum in the US is 80 proof for whiskey).

Knob Creek, for example, is 101 proof, Woodford Reserve 90, and Wild Turkey
offers both 86 proof and 101 proof versions. Nowadays, most mass-market
whiskey and whisky is bottled and sold at 80 proof; and special premium ones
such as single-malt Scotch or single-barrel bourbons at higher strengths.
Many Bourbons such as Old Grand Dad and American Ryes such as Old Overholt,
offered bonded 100-proof bottles as well as, in some cases, a lower-proof
unbonded version.

This explanation of the requirements for a "bottled in bond designation"
applies to other American whiskey as well as Bourbon:


Bourbons that are "bottled in bond" are those that comply with the
Bottled-In-Bond Act of 1897. This Act was created to ensure the authenticity and
purity of bourbon, and mandates that to be considered bonded and be labeled
as such, bottled whiskey must be at least 4 years old, at least 100 proof,
be the product of one distillery and one distiller, in one season. Bondeds
are thus distinct from straight bourbon because straights commonly are
combinations of different bourbons made at different times and places.To make
sure these requirements were met, bonded bourbon was aged in Federally bonded
and supervised warehouses, the keys to which were held by the government
supervisors (these "government men" were agents of the Treasury Department,
and up until the early 1980's, they physically unlocked the doors each
morning and locked them each night).


-- Dick



During World War II, the UK diluted its liquors down to 70 proof to stretch
the supply; and they continued the practice for many years thereafter. I
recall in 1956 buying Canadian Club in England at 70 proof, whereas in the
US and Canada it was 90 proof. Same for many brands of Scotch whisky, which
were 70 proof in the UK while being sold at 86 proof in the US. Later on,
the Brits raised the proof of their whiskies back up to 80 or so (generally).



In a message dated 5/5/2012 11:52:25 A.M. Eastern Daylight Time,
cunn5393 (AT) bellsouth (DOT) net writes:

"Full Proof" is 100 in the US. stronger in the UK. Not common any more
at all, but at 50% ABV, a flame is self-sustaining. Beer does not burn.
JD "silver select" is 100 proof. Jim Beam also makes a 100 proof product.

[Bill Bensburg]

This thread may have died, but I'd like to add the 1/2" Scot^H^H^H^H a
major toilet paper company took off each roll. Now it doesn't fit as
nicely on the spool!

Bill

[Guerri Stevens]

Are you saying the sheets are narrower? That is worse than just
shrinking the number (i.e. going from 1000 sheets per roll to 900, say).

Guerri

Bill Bensburg wrote:
> This thread may have died, but I'd like to add the 1/2" Scot^H^H^H^H a
> major toilet paper company took off each roll. Now it doesn't fit as
> nicely on the spool!
>
> Bill
>