Deephaven

Red curry walleye and thai green beans...should have been long beans but the local asian grocer was out Walleye I caught up on Lake of the Woods.

Lobster tails 130-135F for up to 45min or so depending on the size. I sous vide them in the butter so that when it is time to eat they are ready. After doing them this way I will never do them another way.

I should clarify that of course I take things all too far. Captain overboard is a reasonable name for me. That being said the Hario makes the process much easier avoiding some of the overboard steps in the process.

Funnel shaped is part of it. The Aspen is powder coated metal. It takes a lot of patience to preheat and keep it at the right temp while pouring. Just rinsing the plastic hario in hot water is better than all the work on the aspen. The Aspen filters are corrugated and terrible at allowing a circular pour. Grinds get stuck in those folds and it creates a very uneven bed of grounds for the brew. This means that you end up with only a partially brewed cup instead of one that is consistent. In tests of all shapes the v60 wins in helping this. It is also harder to pour evenly into with the circular motion to help keep that bed. The Aspen makes more of a slow drip and less of a pour over, ie, it is way less consistent. I realize you already bought it, but I would highly encourage a swap. The Hario is the gold standard for a reason. And amusingly it is really cheap.

On my grill that would take around 3 hours at 225 with about 10 degrees or so of carryover. Haven't done it in the oven for years.

Anything that is a conductor is bad as it will cool the water quickly. Much easier to preheat the plastic than anything else. The flow and brew works better on the hario than others as well. I had other choices, but got rid of all them as the hario made a superior cup.

I'd pull it at 125 for 135. Normally pull mine at 105-110 and they reach 125. I never use more than 225. Full convection though on a kamado grill so not exactly apples to apples. I would also guess there is no way it'll take 4 hours.

The $9 Hario is world's better than the Aspen. I'd return it and buy what we recommended. The shape is all wrong on the aspen. Don't "upgrade" to the ceramic Hario either as it is way harder to manage thermally

I don't like to make steak for others as I like mine rare and it seems every time I do for that type they want a filet butterflied and well. Eek. One of my gotos for situations like yours is a simple take on chicken saltimbocca. Would take a kitchen torch to melt the cheese, but as long as prosciutto, mozzarella, lemon and garlic aren't out there it is always a pleaser. I normally add capers as well, but wouldn't considering what you've shared.

Ha, was just giving you the cheap way of making one. Just buy a wdt tool. Sometimes they are called puck rakes. I bought mine on Etsy.

Hoppers are going away with a preference for single dosing. Of course there are other mechanisms to single dose with a hopper, but none work as well as a dedicated setup As I stated above, the static is where rdt really helps. The article states it reduces clumping but most good coffee shops are using grinders that really don't clump. I have a pretty cost effective 83mm burr grinder and it never clumps. Even if it did wdt solves that and is a much better cure for clumping and poor distribution than using a water spritz. If wdt is new term, it is Weiss distribution technique where you "comb" your grounds before tamping to break up any clumps. Typically done with a cork and 4 acupuncture needles or a commercially available version of it. So if you grinder is covered in staticy coffee use water otherwise for clumps give it a stir.

Didn't read the link yet, but the Ross droplet technique is super common in particular to stop the static mess on the grinder. I have a negative ion generator built into the spout of mine greatly reducing the need. As for better espresso, that part is new to me.

Didn't realize this was an old thread...and almost quoted some old posts. For anyone in this position now I would highly recommend looking at the Decent DE1. I recently upgraded my quick mill machine and can't believe how much easier it is to pull consistent shots. Side benefit of pulling great light roast extractions as well.

(eG-friendly Amazon.com link) It went up to $9 but will instantaneously improve your pour overs. As an aside. You can make one cup in a size 2, but not a 3. For the price though if you usually do 1 I would get a 1.

I would spend the $3 on a v60 and get matching filters.

Did this after I tore out my kitchen so the roti is from Costco and lackluster, but the curry was great! Thanks Kenneth!! Reminded me so much of Malaysia.

Terribly. Found some reference to just using boiling and letting it sit. It wasn't really sticky rice. 2 cups rice, 3.5 cups water, boil partially covered for 10min until the water is absorbed and then let it sit for 10min. It was not good, but better than the alternative of no rice.

Am super short of herbs as we are moving out of our house and my herb garden is unplugged. Also had to do this on a portable $50 induction cooker, but hey its Laab! The worst was doing the rice without a steamer. That's some sad sticky rice...

Yeah, don't use those, lol. V60 filters are cheap....and worth it.

IMO, it is well worth the effort/time/coffee expense to play with a bunch of variables back to back and taste them. You will then quickly learn what you need to do in order to make your perfect cup. ie, grind size/brew time and water temp. Making 6 cups and comparing them will go a really long way. As a first test I would do 3 grind sizes and then with the middle grind size use three different water temps. None should net you the "best" coffee, but they will tell you the difference that is made when doing it.

I would grind coarser and get it closer to 3 min overall. See what that does. If that doesn't take enough of the bite off lower your water temperature a few degrees. Those are what I do for espresso but would assume it correlates with pour over. I like a pour over as well, but have my roast and time dialed so that I don't have a bunch of variation to chase. I am using 83mm burrs though which also help with the lighter roasts.

I have a real cheap Chinese scale with a built in timer. Being I weigh beans before grinding it is already out so using it is easy. I mostly drink espresso drinks though which the scale is super critical for.

15g coffee, 250g just under boiling water, medium-fine grind. 50g bloom - lightly swirl -> then bloom 50g more at 0:45 sec 50g more at 1:15 50g more at 1:30 50g more at 1:45 2m - light swirl Goal with the grind is to have it "empty" at 3m, but not much earlier. Basically same as above, but I stretch the pour over time a bit. As for storage, vacuum canister for sure. If not, you have a couple weeks best from the roast date. The less air the more you can stretch that.

Trying to empty the freezer so some chili dogs. Two things out. Was the first meal in one of the new Falk pans. Had the range apart cleaning it to list it for sale. Rest of the kitchen is pretty much ripped out. Gave it to my BIL for the shop on his farm. No stove there so kept the range, but the surrounding granite was useful for him. Sad to see the Bluestar go, but the three hours of cleaning to get it to look like that is exactly why it is going.

Pork chow mein ...okay, wrong noodles but I can't read the package to tell you what they actually are.