Soooooo......

[flippyshark]

Originally Posted by Alex

Well, first question I'd ask is why is that scene in the play? By itself it is indeed completely meaningless, but how does it fit into the entirety, presumably one of those two readings wouldn't really make sense.

(Note: Absolutely no scriptwriting experience so questions may be lame.)

I can't tell you how many times I've seen even good actors and directors miss really obvious context and give missed-opportunity readings to dialogue that should have revealed subtext. So, I'm often inclined to spell it out. As an actor, I don't mind seeing such clues in a script. But it seems to be frowned upon in, at least in some of the literature on the subject.

[flippyshark]

I'm not saying I would actually put this specific conversation into a play. But I do admire the economy with which this real life moment told more story than so much expository stage dialogue does. I'd be a better playwright if I could achieve similar economy, but I suspect I would need to indicate tone and subtext every now and then. I'd rather do that than have to lard the script with "telling, not showing" exposition.

[Strangler Lewis]

No character anywhere for any purpose should ever roll his or her eyes. Unless either 1) your play is going to be a zany tween piece for the Disney Family channel; or 2) Mom is rolling her eyes not out of disappointment with dad or the fact that her son hasn't been paying attention to anything around him but because she has the hyperexaggerated gestures of the crack addict.

[flippyshark]

Duly noted. No images/smilies/roll.gif .

[€uroMeinke]

Perhaps a dialogue isn't the right medium. Maybe a monologue retelling of you original post in mechanized monotone like a Laurie Anderson piece.

[Strangler Lewis]

Or a Joe Frank work in progress.

[CoasterMatt]

Add Bubbles To Any Booze Without Watering It Down!

[RStar]

Originally Posted by CoasterMatt

Add Bubbles To Any Booze Without Watering It Down!

Oh, man! I just might need to work on a Margarita Fiz!

I have a great lime tree and orange tree that I make a great Margarita with now, and this could be an interesting twist! Not that I'll pay $200 for this, but it gave me the idea of how to use club soda (I make a concentrate with fresh juice, mixed with a simple syrup infused with the zest of the limes and oranges that need to be diluted any way). While I prefer the "frozen Margarita" blended in the blender to resemble a slushie, on the rocks is nice as well because of it's ease. The next question is.....do I try egg white foam as in the traditional Gin Fiz recipe (or in this case like the Orange Fiz)? Or would that be too much?

[Betty]

Originally Posted by RStar

Oh, man! I just might need to work on a Margarita Fiz!

I have a great lime tree and orange tree that I make a great Margarita with now, and this could be an interesting twist! Not that I'll pay $200 for this, but it gave me the idea of how to use club soda (I make a concentrate with fresh juice, mixed with a simple syrup infused with the zest of the limes and oranges that need to be diluted any way). While I prefer the "frozen Margarita" blended in the blender to resemble a slushie, on the rocks is nice as well because of it's ease. The next question is.....do I try egg white foam as in the traditional Gin Fiz recipe (or in this case like the Orange Fiz)? Or would that be too much?

Do you use the Cook's Illustrated recipe? I highly recommend it.

Published July 1, 2000.

WHY THIS RECIPE WORKS:
The best margarita recipe would produce a drink with a balanced blend of fresh citrus flavors and tequila. We discovered the correct proportions (equal parts juice, orange liqueur, and tequila) for the best balance. The right alcohol (Triple Sec and a resposado tequila, made from 100 percent blue agave) gave our margarita recipe a mellow, delicate flavor. And the best citrus mix (lemon and lime zest steeped in their juices) gave it a deep, refreshing citrus flavor.

MAKES ABOUT 1 QUART, SERVING 4 TO 6
The longer the zest and juice mixture is allowed to steep, the more developed the citrus flavors in the finished margaritas. We recommend steeping for the full 24 hours, although the margaritas will still be great if the mixture is steeped only for the minimum 4 hours. If you're in a rush and need to serve margaritas immediately, omit the zest and skip the steeping process altogether.
INGREDIENTS
4teaspoons grated lime zest
1/2cup lime juice from 2 to 3 medium limes
4teaspoons grated lemon zest
1/2cup lemon juice from 2 to 3 medium lemons
1/4cup superfine sugar
pinch table salt
2cups crushed ice
1cup 100 percent agave tequila, preferably Reposado
1cup Triple Sec
INSTRUCTIONS
1. Combine lime zest and juice, lemon zest and juice, sugar, and salt in large liquid measuring cup; cover with plastic wrap and refrigerate until flavors meld, 4 to 24 hours.
2. Divide 1 cup crushed ice between 4 or 6 margarita or double old-fashioned glasses. Strain juice mixture into 1-quart pitcher or cocktail shaker. Add tequila, Triple Sec, and remaining crushed ice; stir or shake until thoroughly combined and chilled, 20 to 60 seconds. Strain into ice-filled glasses; serve immediately.

[RStar]

Originally Posted by Betty

Do you use the Cook's Illustrated recipe? I highly recommend it.

I came up with my own recipe, but it is pretty similar.
I prefer lime and orange, mostly because I have the fruit in my back yard.
The beer is optional, but adds a light effervescence and complexity. I omit it when making it on the rocks.

¼ cup fresh lime juice
¼ cup fresh orange juice
1 cup Tequilla (Reposado is best)
½ cup Triple Sec
1 Tbl Agave Syrup
½ cup Lime-Orange simple syrup ( recipe below)
Ice
Cold water
1/3 Bottle beer, (Mexican lager like Carona is best)

Add the first 6 ingredients into the blender. Add half of the remaining space with crushed ice, the other half with cold water. Blend well until smooth. Add the 1/3 beer and mix just a moment and serve.

Lime-Orange Simple Syrup:

1 cup sugar
1 cup water
Zest of one lime
Zest of ½ orange

In a saucepan, bring the sugar and water to a boil. Turn off heat, and add the zests. Let steep for 5 minutes, then strain. Refrigerate until ready to use.