Not able to convert with card

[ipohboy22]

Since a few months ago, I have not been able to convert foreign currency with my card. The convert with card option is selected but Paypal still converts with its exhorbitant rates. I was not aware of this until I bought something expensive and wondered why the exchange rate was so poor when I got my statement. Has anyone else had this problem. I have tried Safari, Chrome and Explorer, all the same so it is not a browser issue.

[davewil1964]

Never mix your grog.

I stick to REAL Whisky. No problems. I dunno what the counterfeit stuff padi drinks does to one, but it can't be good.

[countessalmirena]

Two Christmases ago, I ordered some non-alcoholic brandy, as well as non-alcoholic amaretto, with the intention of providing for family members who could not drink alcohol or needed to stay away from drinks with sugar content.

I know I used much of the non-alcoholic brandy in the punch, whic actually worked out very nicely. (It was a fabulous 18th century recipe which I got from a treatise by Humphrey Broadbent, 1722. Called Punch Excellent, it is!) But the amaretto - oh my sainted goldfish, no, no, no, but no!

Horrible.

Undrinkable.

It didn't even taste vaguely like real amaretto.

For that matter, when drunk on its own, that non-alcoholic brandy was foul and un-brandy-like. (It worked as a punch ingredient, but as a soloist it bombed.)

[davewil1964]

Probably why the real stuff is priced accordingly.

I'm assuming amaretto is some sort of alcoholic drink?

[countessalmirena]

Yes.

Gozio Amaretto 700mL

• Varietal:  Liqueur

• Liquor Style:  Nut-Flavored Liqueurs

Amaretto Gozio has a lovely rich caramel colour and sweet, nutty nose. A liqueur with precious and delicate flavours surrounding an intense core it is a true testament to the Italian flare for style.

Disaronno Amaretto 700mL

• Varietal:  Amaretto

• Size:  700mL

Amaretto is a traditional sweet Italian almond flavoured liqueur. Disaronno is flavoured by a combination of herbs and spices that are then soaked in apricot kernel oil. The final product is delightfully rich yet delicate.

I chose Amaretto as it's the modern-day equivalent of (well, it's identical to) Georgian/Regency apricot kernel ratafia. (That Christmas was composed entirely of Georgian recipes, and I went a little mad with collecting more Georgian silver items for the table. I don't regret anything - except for the horrilbe horrible horrible non-alcoholic amaretto, and I'm glad that I had some of the genuine amaretto on hand to wash away the disgusting taste.)