[alt-photo] Re: "sustainable market for film"

[Tomas Sobota]

Hi Loris,

Anis flavour! Hey, that reminds me that years back (some 25 actually) I used
anetol for making paper negs more transparent. Anetol is of course the
active component of anis, so this thread is decidedly alt :-) The negs are
now less transparent than then, but they still smell strongly.

Tekirdag Raki, eh? I'll ask around in some döner kebab places ...

And yes, I agree with Bob, Lagavulin is my favorite too. A very strong peat
moss taste indeed. Some years ago, I had a very interesting cultural
interchange with a Scottish friend. I told him (almost) all I knew about
Spanish wine and he instructed me about single malts. He also gave me a
bottle: Lagavulin it was. Back then I had to go buy it in Andorra and
smuggle it to Spain, but now it's easy to get here. Some 50 euros per
bottle, the 25 years vintage.

cheers
Tom

On Thu, Mar 25, 2010 at 5:39 PM, Loris Medici <mail at loris.medici.name>wrote:

> Hi Tomas,
>
> 2010/3/25 Tomas Sobota <tom at sobota.net>:
> > ...
> > A good rule of thumb is: if you can't spell the name, it is single malt.
> Ok,
> > Macallan is an exception, but try Laphroaig :-)
>
> Amen to that! :)
>
> > Ouzo I drink from time to time, easy to get here in Madrid. Turkish raki
> I
> > have not seen, but looking around I could probably find it too. Is it
> > similar to ouzo?
>
> They're very similar - BUT, to me, Ouzo has a milder / softer texture.
> (If that's the right term!) Barbayannis Green (from Lesvos) would be
> my first choice, close second would be the infamous (to us perhaps!)
> Tekirdag Raki.
>
> To bring subject back to alt: Both would serve as coating solution
> addition, perhaps giving the print a nice anise flavor ;)
>
> Regards,
> Loris.
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