The other adult beverage.....

"Janice" wrote in message
...
In article ,
"Wolfgang" wrote:

All things take time. Evaporation, necessarily, only occurs at the
air/water interface or "meniscus," if you will. No expert on fluid
dynamics
myself, but I suspect that complete elimination of chlorine from a liter
of
water (or thereabouts) in the time it takes to brew a pot of coffee ain't
gonna happen.

Or just use spring water sold in the local supermarkets. 89 cents a
gal.

Or just let the tap water sit out overnight.

We visit Peets once a week and only buy 1/4 lb. bag of whole bean.
I always ask when they're expecting their weekly shipment.
Their min. size for sale is 1/4 lb.

A quick check confirms that the nearest Peet's store to me is in
Evanston,
Illinois......about 83 miles from here. Looking briefly at their
website, I
find no evidence that they sell green beans. The Coffee Project, on the
other hand, definitely sells the green beans and they ship from two
locations, somewhere in southern California which, admittedly, is a
longer
ride than Evanston, and Muskego, Wisconsin. I can't quite hit Muskego
with
a rock from here, but I can get there in the time it takes to finish a
good
hot cup of freshly roasted and brewed coffee. And, anyway, the brown
truck
can get here (with green beans) by tomorrow if I order today.

plus they will give you a free cup of coffee, sometimes
they forget to ask you that, you'll have to remind them
for the freebie.

Well, I DO drift down toward the Chicago area once in a while. Next time
I
find myself in Evanston......

Thanks.

Wolfgang

Lover of Britney Spears music

Ah, now that is an interesting bit of speculation. In fact, I can't think
of the name of so much as one of her songs. It's possible that I DO like
some of her music......I wouldn't know. However, it doesn't seem likely to
me because I don't listen to radio stations that are likely to play any of
her stuff, I don't have any of her CDs, and nobody I know has ever (to the
best of my recollection) said "Hey, you gotta listen to this" with regard to
anything she's done.

Wolfgang

"Janice" wrote in message
...
In article ,
"Wolfgang" wrote:

Give it a try. I think you'll like the results and, if you just roast
some
in a pan you don't need to worry about a significant cash outlay.

However, I have to stress once again that roasting coffee creates a very
powerful aroma! When I got home from work yesterday, twelve hours after
roasting in the early morning, the apartment still reeked of it.
Henceforth
(at least until open window season) I'll be doing it out on the porch.

Wolfgang

Idiot.

What, you think I should do my roasting elsewhere? Where would you suggest?

Wolfgang

"Tom Littleton" wrote in message
news:j2Shj.17$ib7.14@trndny04...

"Wolfgang" wrote in message
...
Peanuts, sure. What other beans does one roast?

I guess most nuts are fruits as opposed to beans....so, you have me
thereg. That whole botanical classification thing was the culprit behind
botany being my only Biology
"B" as an undergrad....well, that, and the fact that it was the third of
three straight one-hour lectures on Mon, Weds and Friday mornings, and my
caffeine buzz had worn off by then.

Ah. I've never roasted nuts.....exactly. I occasionally toast them in a
pan prior to cooking with them, which amounts to about the same thing, I
suppose.

At any rate, roasting coffee seems an interesting process,

The process is about as simple as anything can be, aside from a bit of
experimenting with the darkness of the roast. I suspect it will soon lose
what little charm it has. The RESULT is what counts......fresh coffee!

and, hot damn if we didn't all have a 100-plus post discourse without
folks being called idiots, morons and the like!!! Woo-hoo!

Yeah, it was fun while it lasted, wasn't it.

Wolfgang

"Janice" wrote in message
...
In article ,
"Wolfgang" wrote:

As easily said as done! Well, if we invite Mr. Baker so that we can use
the
electrical appliances......otherwise we have to roast in a pan over a
campfire and grind the beans by hand with twelve pounds of mortar and
pestle.

Wolfgang

****er of rotten corpses

Eeeeeeewwwwww!

Wolfgang

"Janice" wrote in message
...
In article ,
"Wolfgang" wrote:

Edmond Dantes wrote in message
...

"Wolfgang" wrote in message
...
So, while I appreciate discussions of the fine points and the arcana
of
food and beverages (it's probably no secret that I love spending time
in
the kitchen), and such talk is never out of place in any setting (ya
gotta stop fishing to eat and drink once in a while, right?), I've
never
really been a great fan of hard liquors. I don't mind that talk of
various single malt whiskies crops up here from time to time, but it
doesn't resonate for me. Beer, I know something about, having sampled
more than my share and even brewed a bunch of my own for a few years,
but
I can't drink it anymore.....gives me a headache every time. Wine, I
like, but I've found that I'm not interested enough to spend the time
and
money needed to learn about it in depth. Besides, the ten dollar a
box
stuff works well enough for my daily needs with supper.

No, my concern is really more for the other end of the day. For years
now (many years) I have been dissatisfied with the pitiful trash that
passes for coffee in this country. I've always known, of course, that
something can be done about it but never got around to doing it. That
just changed.

One day last week, Becky stopped by with some freshly roasted and
ground
Colombian caranavi. It got lost under a heap of something or other
for a
day or two and then I brewed up a pot when it turned up again. Hey,
this
is GOOD! Becky says talk to my dad, he sent me the roaster and a
bunch
of coffee for Christmas. Becky's father has been roasting his own
coffee
for 25 or 30 years. He'd talked to me about it a couple of years ago
but
at that time it just sounded like too much to get into in a life
already
crowded with many other things. But now I'd tasted the result. It
was
time to talk to Rodger again. So, Friday night I talked to him for
about
an hour and ended up going he

http://coffeeproject.com/index.html

and ordering a roaster and a couple of pounds of coffee, Ethiopian
harrar
and something listed just as Bolivian shade grown organic (I wanted
the
caranavi but apparently it's only sold bundled with other things in
some
sort of sampler).

This morning I roasted and brewed my first pot of the harrar. WOW!

Anyway, I've done a bit of research on line in the past couple of
days....there is a ton of stuff about coffee. But I'm wondering if
anyone else here has played with this and if so, I'd appreciate
hearing
about your experiences, preferences, etc. If not, any true coffee
lover
should definitely look into the do it yourself thing.

Wolfgang




Coffee ? ...................you sissy........

Dumbass.

Wolfgang

retard

Well, there now, you've spent an entire day or two boning up on your writing
skills. Don't you feel better for having expended the time and effort in a
worthy and beneficial pursuit?

Wolfgang

On Thu, 10 Jan 2008 22:59:09 GMT, Steve wrote:

On Thu, 10 Jan 2008 22:28:58 GMT, "Tom Littleton"
wrote:

At any rate, simply going
fresh-ground beats the crap in cans, so I would imagine that roasting would
add something as well, along with the usual do it yourself sort of
satisfaction with the process.

Coffee is stale 7 days out of the roaster. Nitrogen loading and/or
freezing doesn't change that much. Intensive studies have been done
looking for a way to change that without much success. Unfortunately,
there just isn't a way to get fresh coffee unless one roasts or has a
roaster they trust nearby.
Trivia: most Americans that drink coffee have never had fresh coffee.
That's not a put down, just an interesting (to me at least), factoid.

In the past, many folks in New Orleans roasted their own (a combination
of necessity and desire) and we actually have/had some sort of coffee
roasting contraption around - I haven't seen it in years. However, most
have a taste for coffee and chicory made VERY strong (ala demitasse,
although few drink in such - most use standard American-style
cups/beakers/mugs nowadays), so I'm not sure roasting at home would
serve much purpose anymore for that purpose. Also, many use a
cold-water drip extractor to make "extract" and simply add the extract
to hot water. In fact, you can buy such extract at most local grocers.

An interesting side note, at least to me, is that there are a lot of SE
Asians along the Gulf Coast (because of the seafood industries) and so,
a lot of Viet restaurants and the interesting part is that IME, they
exclusively use Creole coffee and chicory (typically CDM/Cafe Du Monde -
the brand of the primary beignet place in the French Quarter) in their
iced coffees.

TC,
R

In article ,
wrote:

a lot of Viet restaurants and the interesting part is that IME, they
exclusively use Creole coffee and chicory (typically CDM/Cafe Du Monde -
the brand of the primary beignet place in the French Quarter) in their
iced coffees.

presumably the same influence - French - but in their case spreading
eastwards, rather than westwards?

Lazarus

wrote in message
news
On Thu, 10 Jan 2008 22:59:09 GMT, Steve wrote:

On Thu, 10 Jan 2008 22:28:58 GMT, "Tom Littleton"
wrote:

At any rate, simply going
fresh-ground beats the crap in cans, so I would imagine that roasting
would
add something as well, along with the usual do it yourself sort of
satisfaction with the process.

Coffee is stale 7 days out of the roaster. Nitrogen loading and/or
freezing doesn't change that much. Intensive studies have been done
looking for a way to change that without much success. Unfortunately,
there just isn't a way to get fresh coffee unless one roasts or has a
roaster they trust nearby.
Trivia: most Americans that drink coffee have never had fresh coffee.
That's not a put down, just an interesting (to me at least), factoid.

In the past, many folks in New Orleans roasted their own (a combination
of necessity and desire) and we actually have/had some sort of coffee
roasting contraption around - I haven't seen it in years. However, most
have a taste for coffee and chicory made VERY strong (ala demitasse,
although few drink in such - most use standard American-style
cups/beakers/mugs nowadays), so I'm not sure roasting at home would
serve much purpose anymore for that purpose. Also, many use a
cold-water drip extractor to make "extract" and simply add the extract
to hot water. In fact, you can buy such extract at most local grocers.

An interesting side note, at least to me, is that there are a lot of SE
Asians along the Gulf Coast (because of the seafood industries) and so,
a lot of Viet restaurants and the interesting part is that IME, they
exclusively use Creole coffee and chicory (typically CDM/Cafe Du Monde -
the brand of the primary beignet place in the French Quarter) in their
iced coffees.

Hm.....

Would that be "authentic" "Real Creole®" coffee made by a mythical person
modifying a "recipe" found on the side of a condensed milk can?

Wolfgang
who, if so, would like his served with a slice of "Real Creole®" "authentic"
cheesecake.

On Jan 14, 8:53*am, "Wolfgang" wrote:
wrote in message

news




On Thu, 10 Jan 2008 22:59:09 GMT, Steve wrote:

On Thu, 10 Jan 2008 22:28:58 GMT, "Tom Littleton"
wrote:

At any rate, simply going
fresh-ground beats the crap in cans, so I would imagine that roasting
would
add something as well, along with the usual do it yourself sort of
satisfaction with the process.

Coffee is stale 7 days out of the roaster. Nitrogen loading and/or
freezing doesn't change that much. Intensive studies have been done
looking for a way to change that without much success. Unfortunately,
there just isn't a way to get fresh coffee unless one roasts or has a
roaster they trust nearby.
Trivia: most Americans that drink coffee have never had fresh coffee.
That's not a put down, just an interesting (to me at least), factoid.

In the past, many folks in New Orleans roasted their own (a combination
of necessity and desire) and we actually have/had some sort of coffee
roasting contraption around - I haven't seen it in years. *However, most
have a taste for coffee and chicory made VERY strong (ala demitasse,
although few drink in such - most use standard American-style
cups/beakers/mugs nowadays), so I'm not sure roasting at home would
serve much purpose anymore for that purpose. *Also, many use a
cold-water drip extractor to make "extract" and simply add the extract
to hot water. *In fact, you can buy such extract at most local grocers..

An interesting side note, at least to me, is that there are a lot of SE
Asians along the Gulf Coast (because of the seafood industries) and so,
a lot of Viet restaurants and the interesting part is that IME, they
exclusively use Creole coffee and chicory (typically CDM/Cafe Du Monde -
the brand of the primary beignet place in the French Quarter) in their
iced coffees.

Hm.....

Would that be "authentic" "Real Creole®" coffee made by a mythical person
modifying a "recipe" found on the side of a condensed milk can?

Wolfgang
who, if so, would like his served with a slice of "Real Creole®" "authentic"
cheesecake. * * * - Hide quoted text -

- Show quoted text -

You need to get this book -it's obvious you don't know **** from wild
honey about cooking or food.

http://www.amazon.com/Bull-Authentic.../dp/0880013907

The creols didn't invent cheesecake the Belgians did. In fact they
invented everything. All German, French, Creole and other reciepies
are just *******ations of original Belgian recipies.
I don't have my copy handy but I'll bet it has the real scoop on
roasting coffee as well

"BJ Conner" wrote in message
...
On Jan 14, 8:53 am, "Wolfgang" wrote:

Hm.....

Would that be "authentic" "Real Creole®" coffee made by a mythical person
modifying a "recipe" found on the side of a condensed milk can?

Wolfgang
who, if so, would like his served with a slice of "Real Creole®"
"authentic"
cheesecake. - Hide quoted text -

- Show quoted text -

You need to get this book -it's obvious you don't know **** from wild
honey about cooking or food.

True, true. However, I'm about 20 pages from finishing "Robbing the Bees: A
Biography of Honey--The Sweet Liquid Gold that Seduced the World" by Holley
Bishop, so I'm pretty much up to speed on the domestic stuff.

http://www.amazon.com/Bull-Authentic.../dp/0880013907

The creols didn't invent cheesecake the Belgians did.

Probably, it was Leopold himself. Used all the hands he had cut off the
Congolese instead of cream cheese, would be my guess. Well, that would
explain dicklet's devotion, anyway.

In fact they invented everything.

They could well have stopped before they got around to the Irish. Would
have saved the whole world a lot of embarassment.

All German, French, Creole and other reciepies
are just *******ations of original Belgian recipies.

Creoles, unlike the rest of the world (if we are to give credence to an
unimpeachable authority.....um......excuse me, "THE" unimpeachable
authority), don't use recipes to cook the few simple things that they have
cooked every day of their lives, mirabile dictu!

I don't have my copy handy but I'll bet it has the real scoop on
roasting coffee as well

Herter's untimely death is generally viewed as a great blow to humanity.
Big deal, sez I, we got Usenet.....and dicklet!

Wolfgang
anybody got a good recipe for authentic "Real Creole®" gefilte fish?