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    • Press Pot/French Press Coffee
      re:brewing coffee in a press. A few years ago I saw someone from Peet's Coffee (perhaps the founder/president) on Martha Stewart and his directions were to pour a small amount of water over the grounds, stir, let sit for a minute while the grounds "bloom", stir again, then pour in the remainder of the water. I've been following this method ever since and wondered if anyone had any thoughts on it. Do you think the extra step is needed? I actually can't tell any bloomin difference in the taste but I'm bloomin well not going to change my coffee ritual now.
      (pardon me if this topic has been done to death before; I used the new search engine and didn't come up with anything for blooming coffee)
      Forget the Martha reference,
      it's right here.
      Now that I read the Peet's site, I see the stirring takes place after the remaining water is added.
      • 170 replies
    • Post in Tasting Japan
      Breakfast at our Ryokan onsen was almost as special as dinner.

       
      There’s a flame under this beef.

       
      Onwards through beautifully coloured countryside to Kyoto.

       
      And these little treats, an egg batter filled with shrimp and fried in kinda mini muffin pans. Served with soup and Mitsuba.

       
      A modern day isakaya, four tables with room for say 24 at a pinch. Note the coat hangers for your jacket.

       
      Happy owner who made us very welcome 

       
      Some gratuitous supermarket shots, round the corner and open 24 hours.

       
       
        • Like
    • Post in eG Cook-Off #82: Salmon
      I like salmon and eat it every week. Often cure a piece for weekend lunches. Have made salmon almost every which way, too. But not this...

       
      Ate it on train journeys in Japan. Couldn't stop after just 1. Saved 1 last bundle to take home and made it last and last. Hope to visit Hakodate again so I can get more, and ship it home. I also bought many bags of dried squid. It tasted better than Chinese or Taiwanese versions. My jaws hurt so nice for days.
       
      I bought the entire display! (Many stalls have free samples, you can always try a small piece before deciding to buy)

       
      Besides home-cured salmon I also like it hot smoked (I use an old wok).
       

       
      I cry again
      I swear again
      I drink again
      I smoke again
        • Delicious
        • Like
    • Jamie Oliver Restaurant Chain Collapses
      Several stories on this today. 
       
      Jamie Oliver restaurant chain collapse costs 1,000 jobs
        • Sad
        • Like
      • 2 replies
    • Starting a high profile new restaurant (after closing another)
      Pretty much all of my professional life has been documented in these forums so it just makes sense that the next phase be documented as well. I started cooking professionally about 8 years ago when my small (but mighty) gourmet grocery morphed into a successful restaurant in Silver City, NM. This past summer I closed the Curious Kumquat and moved to St. Louis, which is where I'm born and raised. I've been working to open a new restaurant here in town ever since landed, and in the next few weeks we hope to have wrangled investors to sign a lease on a building, with an expected opening date of July of 2017. 
       
      Over the course of these upcoming months I'd like to share...
      •Investor recruitment and terms
      •Staff recruitment, pay and training
      •Facility identification, renovation and equipping
      •Operational budget preparation
      •Marketing
      •Adjustment of my philosophy and practices from a one-man show in a remote community to a multi-person operation in a major city
       
      I would love to have questions and requests guide my posts. I expect to post once per week but knowing how my mind likes to dart around I wouldn't be surprised if I post more frequently. In the meantime, I'm off to Orlando for a dinner I'm cooking this weekend in support of my cookbook. I hope y'all enjoy!
        • Like
      • 457 replies
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