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MGLloyd

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Everything posted by MGLloyd

  1. Just in case anyone in this forum has ever thought about roasting coffee, a new home coffee roasting applicance has just hit the market. The Behmor 1600 This can roast up to 1 pound to a Full City roast. It has an afterburner to deal with the smoke and can be used inside on a countertop. I have no affiliation with Behmor or the inventor, Joe Behm. I have been home roasting coffee for about six years now, and just purchased a Behmor. This device has gotten a great deal of favorable attention at CoffeeGeek and other coffee forums.
  2. MGLloyd

    Home Roasting

    I have two dead Caffe Rostos sitting out in my garage. After repairing the thermal cut-out and thermostat several times, I finally gave up. I am told that the newer production models, now sold only by the Green Beanery in Canada, are supposed to be more reliable.
  3. I have always liked the Tom Douglas coconut cream pie: http://www.books-for-cooks.com/recipes/rc_...glas_kitch.html
  4. MGLloyd

    Home Roasting

    I am the proud possessor of the latest and greatest in home coffee roasting technology: the Behmor 1600. Behmor has all the details. CoffeeGeek and other sites are abuzz about the Behmor.
  5. I bought the SO a Canon SD850 IS, with a 2 gig memory card, for $ 300 at Costco.com. She absolutely loves it. I do the major photography with my Canon 20D and umpteen lenses and what not, but she takes some very, very good shots with hers. It is simple enough to use as a point and shoot but has some finer control if she ever wants to do that.
  6. Is it an actual self-propelled boat or is it one of the canal barges? Some friends of mine took a combined cycling tour/barge trip through Europe and had a wonderful time. The barge was very nicely appointed, and had lots of room on deck for their bicycles.
  7. You are in one of those apartments with the big plate glass window in the front and the red light on the porch? Hmm.
  8. This is not new. Olympus has had the 'food' mode on several Stylus models for a few years now. If I recall correctly, it sets the camera to a wide aperture and slower shutter speed with some onboard flash for fill in. It gives a nice depth of field. I have a couple of the water-resistant Stylus cameras that I use when backpacking and don't want to haul the Canon 20D outfit.
  9. I also have the Kapoosh block from Bed Bath and Beyond. I have two 10" chefs, two 7" santokus, one 6" boning, one 5" serrated and four 3" paring knives. I like it, although the chefs stick out about an inch.
  10. MGLloyd

    Bacon Salt

    Hmm, I am wondering about whirling around some crisp crumbled bacon and some salt in the food processor to see what I get. The same experiment could be tried with Bacos.
  11. MGLloyd

    Bacon Salt

    Hmm, vegetarian and kosher? I hope it still tastes like real bacon, as opposed to those horrible soy bacon bits.
  12. MGLloyd

    Bacon Salt

    Wow, these people are local to me. I have to see if I can go find some.
  13. I stopped by TJs on my way home from work just to buy the puff pastry and apricot tart. Of course, I ended up buying the ingredients to make a delicious eggplant parmesan, but I scored the pastry. Now to think about what to do with it......
  14. Wow, this thread was resurrected after four years.
  15. These words of wisdom should be engraved on a stone tablet somewhere. It nicely captures my wine-buying philosophy of primarily focusing on bottles under $ 50. I will go above that, but only if I have first tasted the wine and am blown away by it.
  16. I use my heatgun to roast green coffee. I once tried using it to sear a steak with disappointing results. I would be concerned that the airflow from the heatgun would blow off a sugar topping on a brulee before it had a chance to caramelize.
  17. MGLloyd

    Hot Fuzz

    I thought it was hilarious as a British take off of the US cop action movies. I have been a fan of Pegg and Frost since 'Shaun of the Dead'.
  18. I am a fan of the NM vanilla paste in dairy desserts and the Tahitian vanilla from Trader Joe's. I also just picked up a bottle of the Costco private label vanilla, and was stunned by the quality to cost ratio. This will be my new 'everyday' vanilla.
  19. I am quite happy with my KA ice cream attachment. I got rid of a dedicated ice cream maker in favor of the KA. It just seemed to make sense to be able to use my existing KA.
  20. A number of the wineries are up at the airport, in the industrial park. My wife and I enjoyed 26 brix a lot, as well as Waterhouse-Crawford and Patit Creek up in Dayton. Dunham, Whitman and Amalvi were among our favorite wineries to visit. PS: I saw the article in the Times and PI about you two. Are you still moving out of Belltown?
  21. Hmm. I have never before heard of deep-frying a hot dog.
  22. Interesting commentary from a California professional. But my information comes from a close relative who runs the FS for a local school district. She does have to pay her own food costs, labor, rent and help subsidize the district. Her largest food vendor is Sysco, since commodities make up a relatively small proportion of her food supply. Clearly things are different in California than they are in Washington. She often talks about how her financial picture would be better if she could get the espresso concession in the high schools; but the ASB student government gets that. Her district is somewhat unique, in that many of the remaining large districts in this area have now contracted out their food service to management companies. Sodexho and Canteen are the large operators in this area, I am told. I assume that these commercial companies must be making a profit. Periodically, those companies make a pitch to the School Board about how they can take over, and make more money for the district. I always wondered how they would be able to do that.
  23. Given that most school food programs are self-supporting, and are funded only by the revenue from selling meals, the situation is not dissimilar to a restaurant. Typically, the food program is not subsidized by the district, and they have to pay their own food costs, labor, rent and the like. In some cases, the programs are also obligated to contribute a percentage of their profits to the district to subsidize other programs. So I can understand why the school food programs have to be run like a business.
  24. The Seattle Times is considered the more conservative of the two. I think it has a better food/wine section on Wednesdays. Although you do not have to choose; the full content of both the Times and the Post-Intelligencer are available for free on the Net.
  25. I do insurance and liability for a living, albeit on the defense side of medical malpractice. The original poster raises a very valid question, and if I was in his shoes, I would want this clarified. Adding them to the payroll should automatically cover them for worker's comp. However, not knowing what state he is in, the best thing to do is for the OP to call his insurance agent and ask them. They will be able to give accurate advice. The OP would also want to know if unpaid externs working for him are covered under his Commercial General Liability (CGL) or Business Owners Package (BOP). If you print out this reply and hand it to your insurance agent, he/she will know exactly what I am talking about.
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