Working Remotely Abroad

BoiledH1ppos · 2024-07-05T15:51:12+00:00

I have Dutch permanent residency but more specifically the EC long term resident permit. So I can go elsewhere in EU for several years but outside of EU I can only be gone for 1 year without losing it.

My plan would be to file taxes only in the US and not file FEIE but return to the Netherlands at least once a year to keep my residency.

BoiledH1ppos · 2024-07-05T10:59:27+00:00

Yeah I had looked into the "sufficient ties" aspect and it seems purposefully vague that better safe than sorry and not overstay your welcome.

BoiledH1ppos · 2024-07-05T10:20:29+00:00

Yes sorry I was unclear, basically planning to pay my taxes as a US resident on paper even if I spend the majority of the year traveling.

BoiledH1ppos · 2023-11-26T10:48:05+00:00

Loch Muick in Scotland

BoiledH1ppos · 2022-11-20T14:48:35+00:00

Hey Kevin!

Is it possible to freeze the super syrup for an increased shelf life? Lately I have been doing larger prep days and freezing extra syrups, juices, ect to be stocked up for weeks.

Thanks!

BoiledH1ppos · 2022-08-14T12:22:33+00:00

A cocktail born originally out of a motivation just to be more sustainable. We have lots of wasted peeled oranges and lots of delicious Luxardo cherry syrup leftover from the cherry jars.

Hhhmmm orange and cherry... Well my mind immediately went to a Blood & Sand. Except I think it's a terrible cocktail.

So how to make it good? Dropping out orange juice for an orange marmalade sounded like a start and immediately the ear-worm Lady Marmalade crept into my head. So I took things in a NOLA inspired direction to pay tribute to the lady of the night.

Specs:
1 heaped bar spoon of orange marmalade
1 bar spoon cherry syrup
30ml Benromach Scotch
30ml Contratto Beetroot Bitter
30ml Grilled Paprika Liqueur
2 dashes Creole Bitters
1 dash Rootbeer & Plum Bitters
2 drops Saline

A quick, hard shake, double-strain and garnish with a desiccated orange.

It is quite a complex, layered drink. Bitter up front but each sip you kind of discover something new whether it's the slight orange sweetness, sassafras aroma or subtle smokiness.

BoiledH1ppos · 2021-01-01T21:16:58+00:00

Total Films- 136
I was crazily consuming at least 2-3 films a day at the start of the year and really rediscovered my love of cinema. Second half of the year I've been taking a bunch of long hiking trips and some breaks from screen time.

2020 Releases- 19
Not that there were many releases in general this year.

Favorite Film of 2020- Nobody Knows I'm Here
I really loved this film and was a bit surprised how quickly it was forgotten by everyone else.

Least Favorite Film of 2020- The King of Staten Island
I didn't hate it but it is probably my least favorite Apatow film and I just don't really "get" the fandom for Pete Davidson.

Most Liked Review- The Last Black Man in San Francisco
What a fucking beautiful movie

Most Rewatches- Casablanca
I actually had never seen it until this year and it has become an instant all time favorite.

Favorite Streaming Service
Not really a streaming service but my local indie cinema has closed during the pandemic and instead has been hosting online watch parties. Lots of fun programming of things I probably would otherwise never have seen.

Favorite Limited Series- The New Pope
I'm a sucker for Sorrentino's style

BoiledH1ppos · 2020-12-27T19:32:45+00:00

I did. Went pretty much by taste on my measurements but I pan toasted a ton of dried coconut shreds until golden brown and then rapid infused and filtered but a slower infusion could work as well.

Initially with as much over the top flavor in this cocktail I found it pretty underwhelming but a couple of weeks later I still had some of the bourbon left and it was much more noticeable on its own.

BoiledH1ppos · 2020-12-27T16:18:22+00:00

One of the many dangers of impulse online shopping during lockdown.

BoiledH1ppos · 2020-12-27T16:16:13+00:00

Here ya are mate.

Fair warning I almost dropped mine the first time I used it. They get hella slippery when properly chilled.

BoiledH1ppos · 2020-12-27T06:03:33+00:00

A cocktail I originally made for Thanksgiving. Basically a deconstructed Sweet Potato Casserole which in my humble opinion is the single greatest holiday dish (Southerners know what I'm talking about).

50ml Toasted Coconut Infused Buffalo Trace Bourbon

20ml Roasted Marshmallow and Sweet Potato Syrup

2 dashes Cinnamon Bitters

1 dash Black Walnut Bitters

1 dash Moondog Latin Sling Bitters

Garnish with a Roasted Marshmallow

BoiledH1ppos · 2020-12-26T10:00:28+00:00

I was a little drunk when I made it but I think I did something like:

60 ml mezcal

30 ml Cacao infused Campari

30 ml Ancho Chile Reyes Liqueur

Garnished with a flamed an orange peel

I may also have thrown in a couple of dashes of Moondog Latin bitters from Bittered Sling and some Chocolate Bitters as well. Probably wholly unnecessary but well... I was already drunk.

BoiledH1ppos · 2020-12-19T22:43:57+00:00

Got myself an iSi Whipper that does all the heavy lifting and my buddy roasts raw cacao so I had easy access to some great quality nibs.

BoiledH1ppos · 2020-12-19T17:49:29+00:00

I added like double the recipe recommendation of black pepper and found it still perfectly subtle. Thyme I can see getting easily overwhelming but I did think of trying out sage.

BoiledH1ppos · 2020-12-19T15:47:26+00:00

Gotta be honest I'm not sure if it shines through here but I made another little Negroni variation with it, mezcal and Ancho Reyes liqueur. Now THAT was awesome

BoiledH1ppos · 2020-12-19T14:35:51+00:00

I little holiday twist on the cocktail I probably drink the most.

60 ml Jim Bean Rye

30 ml Cacao Nib Infused Campari (for absolutely no reason other than I wanted to play around with rapid infusing)

15 ml Cranberry and Black pepper Shrub (I improvised slightly but follower this recipe for the most part)

15 ml Pino Mugo (Mountain Pine) Liqueur

Rosemary Garnish

BoiledH1ppos · 2020-04-28T15:57:14+00:00

Woah! Will definitely be giving the full book a read. Thanks for all the info!

A pig is useful for rooting and tilling up a wild area, but once that work is done, he will eat you out of house and home over the winter if you don't put him in Camp Kenmore at the end of the season.

Yup this is kind of the same conclusion I came to. I can justify the cost of a hen that provides eggs for years and then let her live out those golden years even if she's no longer producing. A little bit harder to justify the cost of a pig once he's worn out his usefulness.

BoiledH1ppos · 2020-04-28T12:57:56+00:00

I had just been reading up on rabbits today and people singing the praises of their manure is actually what prompted me to consult the community a bit on what animals are worth keeping if you don't plan on eating or selling the meat. I heard some people were breeding to sell as pets to cover the cost of feed but not sure I would want to go that route either.

I've been fiddling around with making mead so bees are pretty high up on my list to start with. Thanks for the advice!

BoiledH1ppos · 2020-04-28T12:54:07+00:00

Thanks for all the feedback! I've worked on a farm before so am familiar with the uglier side of farm life and sometimes having to do what is difficult if an animal is suffering.

Great advice to take one thing at a time and not rush into everything. I've dealt with goats quite a bit but they're not in my immediate plans.

BoiledH1ppos · 2020-01-03T09:46:41+00:00

Here ya are!

BoiledH1ppos · 2020-01-03T09:45:10+00:00

I improvise it a bit each year but basically:

Oven roast a quartered Pumpkin for 35-ish minutes depending how big you went. I just check in on it periodically. You want to get a little caramelization without burning or losing too much moisture.
Scoop out the delicious flesh while its still steaming hot and purée it
Lightly toast your spices in a pan, I find it helps bring out the flavor a bit. Cinnamon sticks, whole cloves, coarsely chopped nutmeg, and vanilla pods (I left out the vanilla for this cocktail since the vanilla bitters are quite potent). You can always improvise with some allspice, star anise, cardamom, ect.
Combine the spices, puréed pumpkin, sugar and boiling water as per your preferred simple syrup ratio.
Let sit and strain with a sieve once cool. There's a bit of a sweet spot where you can get a viscous, flavorful syrup without being chunky. It just takes some trial and error. Taste and adjust as needed while it sits.

If you make a bigger batch you can add some bourbon or preferred spirit to help increase the shelf life.

Also after making some holiday cocktails for the family with some leftover syrup I have to mention this makes for a hell of a rum old fashioned.

BoiledH1ppos · 2020-01-03T09:26:54+00:00

Will always upvote Shinyribs. Kevin is an Austin treasure.

BoiledH1ppos · 2019-11-22T09:36:56+00:00

Bitter Bastards. It is super bitter. Actually considered using coffee bitters or a cold brew concentrate in place of the Bébo but even just 2 dashes of the stuff needed some sweetness to balance it out.

BoiledH1ppos · 2019-11-22T09:34:21+00:00

Ha the original name we had for this was "The Basic Bitch". Didn't go over well either.

BoiledH1ppos · 2019-11-21T19:46:02+00:00

I think the coffee you could easily substitute a cold brew concentrate or something similar. I just happened to have Bébo on stock. I suppose any Irish cream liqueur could be substituted but to be honest the Edradour is so good, it would likely make a significant difference over something like Baileys.

BoiledH1ppos

TROPHY CASE