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On Sun, 23 Sep 2012 14:48:53 -0700, Darren New wrote:
> On 9/20/2012 0:37, Orchid Win7 v1 wrote:
>> Currently I'm going with the latter approach.
>
> But tailor your cover letter, especially if you're applying directly to
> the company. Point out each correspondence between your CV and their job
> advertisement.
^This
It's especially helpful if you can use phrases or words from the job
posting in the cover letter. That helps with keyword-based electronic
systems (same as with the resume/CV as well).
It'd been suggested as an interesting experiment (but not in any serious
way) that one thing that might "help" (until it got caught, anyways)
would be to include in the CV/cover letter a copy of the actual job
posting in small white-on-white text. Of course, that'd trick the
system, but when a human looked at it, they might well notice it and
disqualify you for trying to "cheat". Probably why nobody's ever owned
up to using that idea. :)
Jim
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On Sun, 23 Sep 2012 14:36:48 -0700, Darren New wrote:
> On 9/20/2012 10:29, Jim Henderson wrote:
>> Once I know what's happening after this gig, I'll decide whether I'm
>> setting up a sole proprietorship or something similar myself.
>
> Unless you've set something up already, you're already a sole
> proprietor.
> Your choice is sole proprietor, partnership, or corporation.
I'm thinking in terms of incorporation, though - right now I'm paid
direct by my intermediary, but for tax reasons, there might be a benefit
to having a corporate entity of some sort be paid and then taking a
salary out of that, along with introducing benefits, such as pre-tax
(income tax, of course) health insurance payments.
But adding overhead of payroll taxes and the like might make it more
involved. We've just sent in our first estimated income tax, though,
which we're supposed to do quarterly if the income's over a certain
amount (it hasn't been to this point).
LLC is really popular here in Utah (and probably elsewhere as well).
Jim
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On 24/09/2012 11:08 PM, Jim Henderson wrote:
> Of
> course it also helps to know that in wine tasting "sweet" generally means
> lower alcohol content as well - the sugars aren't converted to alcohol,
I thought that it was the other way around. Sweet wine has higher
alcohol content because the yeast is killed off when the alcohol reaches
a certain level, leaving some sugar unfermented.
--
Regards
Stephen
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On Tue, 25 Sep 2012 06:02:05 +0100, Stephen wrote:
> On 24/09/2012 11:08 PM, Jim Henderson wrote:
>> Of course it also helps to know that in wine tasting "sweet" generally
>> means lower alcohol content as well - the sugars aren't converted to
>> alcohol,
>
> I thought that it was the other way around. Sweet wine has higher
> alcohol content because the yeast is killed off when the alcohol reaches
> a certain level, leaving some sugar unfermented.
Hmmm, now I think of it, I might well have had it backwards. Had a
raspberry dessert wine last night, 14% alcohol content, and it was fairly
sweet.
Jim
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Le 2012-09-25 01:02, Stephen a écrit :
> On 24/09/2012 11:08 PM, Jim Henderson wrote:
>> Of
>> course it also helps to know that in wine tasting "sweet" generally means
>> lower alcohol content as well - the sugars aren't converted to alcohol,
>
> I thought that it was the other way around. Sweet wine has higher
> alcohol content because the yeast is killed off when the alcohol reaches
> a certain level, leaving some sugar unfermented.
>
It depends.
Fortified wines (such as port and sherry) have 97% alcohol added to kill
the yeast to (historically to allow for easier transportation back to
England) causing some of the sugar to remain - and contributing to the
higher alcohol contents.
Dessert wines have so much sugar in them to begin with that the yeast
can not convert it all to alcohol, so the wine remains sweet after
fermentation.
--
/*Francois Labreque*/#local a=x+y;#local b=x+a;#local c=a+b;#macro P(F//
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/* gmail.com */}camera{orthographic location<6,1.25,-6>look_at a }
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Le 26/09/2012 16:18, Francois Labreque nous fit lire :
> Le 2012-09-25 01:02, Stephen a écrit :
>> On 24/09/2012 11:08 PM, Jim Henderson wrote:
>>> Of
>>> course it also helps to know that in wine tasting "sweet" generally
>>> means
>>> lower alcohol content as well - the sugars aren't converted to alcohol,
>>
>> I thought that it was the other way around. Sweet wine has higher
>> alcohol content because the yeast is killed off when the alcohol reaches
>> a certain level, leaving some sugar unfermented.
>>
>
> It depends.
>
> Fortified wines (such as port and sherry) have 97% alcohol added to kill
> the yeast to (historically to allow for easier transportation back to
> England) causing some of the sugar to remain - and contributing to the
> higher alcohol contents.
mmmh... porto got only 1:4 of 77% alcohol (brandy). (so 1/5 at the end)
sherry (Xeres) are distilled, the aims being to reduce the volume for
the transportation (from Spain to England... or is it United Kingdom ?
Scot & Ireland already had their whisk(e)y, what about Wales ? Northen
Ireland ? Common Wealth ?... I probably got many wrong!)
It seems that associating Porto & Sherry in the same sentence is like
pairing Scottish whisky and Ireland's one... single distillation or
triple distillation... hmmm holy war.
>
> Dessert wines have so much sugar in them to begin with that the yeast
> can not convert it all to alcohol, so the wine remains sweet after
> fermentation.
>
The basic fact: the higher the sugar, the less you *feel* the alcohol.
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On 26/09/2012 3:18 PM, Francois Labreque wrote:
>
> It depends.
>
It does indeed.
> Fortified wines (such as port and sherry) have 97%
That is percentage proof, I believe. Not by volume.
>
> Dessert wines have so much sugar in them to begin with that the yeast
> can not convert it all to alcohol, so the wine remains sweet after
> fermentation.
In America fortified wines were called dessert wines to make them sound
less obviously alcoholic.
--
Regards
Stephen
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On 26/09/2012 6:37 PM, Le_Forgeron wrote:
> sherry (Xeres) are distilled, the aims being to reduce the volume for
> the transportation (from Spain to England... or is it United Kingdom ?
> Scot & Ireland already had their whisk(e)y, what about Wales ? Northen
> Ireland ? Common Wealth ?... I probably got many wrong!)
It was Great Britain then the UK in 1801.
At the time we are talking about, there was only Ireland and the Old
Bushmills Distillery claims to be the oldest licensed distillery in the
world. Whisky was distilled in Wales too and the Welsh Whisky Company
has not long started distilling Penderyn single malt.
Personally I prefer my whisky without, that is without an "e" and
without water or ice, if you are buying. :-)
--
Regards
Stephen
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Le 2012-09-26 13:37, Le_Forgeron a écrit :
> Le 26/09/2012 16:18, Francois Labreque nous fit lire :
>> Le 2012-09-25 01:02, Stephen a écrit :
>>> On 24/09/2012 11:08 PM, Jim Henderson wrote:
>>>> Of
>>>> course it also helps to know that in wine tasting "sweet" generally
>>>> means
>>>> lower alcohol content as well - the sugars aren't converted to alcohol,
>>>
>>> I thought that it was the other way around. Sweet wine has higher
>>> alcohol content because the yeast is killed off when the alcohol reaches
>>> a certain level, leaving some sugar unfermented.
>>>
>>
>> It depends.
>>
>> Fortified wines (such as port and sherry) have 97% alcohol added to kill
>> the yeast to (historically to allow for easier transportation back to
>> England) causing some of the sugar to remain - and contributing to the
>> higher alcohol contents.
>
> mmmh... porto got only 1:4 of 77% alcohol (brandy). (so 1/5 at the end)
>
Didn't imply that Porto was 97% alcohol. ;)
> sherry (Xeres) are distilled, the aims being to reduce the volume for
> the transportation (from Spain to England... or is it United Kingdom ?
> Scot & Ireland already had their whisk(e)y, what about Wales ? Northen
> Ireland ? Common Wealth ?... I probably got many wrong!)
>
Sherry (or Xeres or Jerez) wine is not distilled.
> It seems that associating Porto & Sherry in the same sentence is like
> pairing Scottish whisky and Ireland's one... single distillation or
> triple distillation... hmmm holy war.
>
Same process is applied to both. One is done with wine from the Douro
valley in Portugal, the other is done to wine from the Jerez area in Spain.
The other difference between the two is that sherry barrels are always
mixed with previous years, so that the bottle that you buy today
contains a few molecules that have been sitting in a cask for as long
that particular vineyard existed.
>>
>> Dessert wines have so much sugar in them to begin with that the yeast
>> can not convert it all to alcohol, so the wine remains sweet after
>> fermentation.
>>
> The basic fact: the higher the sugar, the less you *feel* the alcohol.
>
Yep.
--
/*Francois Labreque*/#local a=x+y;#local b=x+a;#local c=a+b;#macro P(F//
/* flabreque */L)polygon{5,F,F+z,L+z,L,F pigment{rgb 9}}#end union
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/* gmail.com */}camera{orthographic location<6,1.25,-6>look_at a }
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Le 2012-09-26 13:41, Stephen a écrit :
> On 26/09/2012 3:18 PM, Francois Labreque wrote:
>>
>> It depends.
>>
>
> It does indeed.
>
>
>> Fortified wines (such as port and sherry) have 97%
>
> That is percentage proof, I believe. Not by volume.
>
>>
>> Dessert wines have so much sugar in them to begin with that the yeast
>> can not convert it all to alcohol, so the wine remains sweet after
>> fermentation.
>
> In America fortified wines were called dessert wines to make them sound
> less obviously alcoholic.
>
>
Right. I was talking about ice wines, late harvest wines, etc... that
have higher sugar contents due to the water evaporating or freezing.
--
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/* @ */{P(0,a)P(a,b)P(b,c)P(2*a,2*b)P(2*b,b+c)P(b+c,<2,3>)
/* gmail.com */}camera{orthographic location<6,1.25,-6>look_at a }
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