CRUZMISL

Here's my set up. First the water comes from one of the main lines that leads to my kitchen in the laundry room. It first goes through my softener so I don't get mineral build up on my boiler. Then under my kitchen sink it's filtered then off to my machine which is about 8 feet away. I used 3/8 inch line for the supply otherwise the machine will starve (at least mine will) I have no issues at all. The softener simply softens the water but there is still chlorine in the water from the city. Since the water is never exposed to sunlight the chlorine always remains active. THe trick is after the filter. MY filter removes chlorine and then your water is pure which means it can go skunky if not careful. The issue is not the water for the espresso as I always throw out the first shot and run water through anyway. The issue is the boiler where water can sit for weeks unless you purge it or make tea. I hate tea so I just purge mine every day to ensure fresh water is in my boiler. I never have any issues at all. I make probably 4 a day as a minimum and it's definitely worth it. I never have any issues.

Welcome to the world of espresso. I bought my Rancilio S27 about 5 years ago and it still serves me very well. I leave it on 24/7 so it's always ready to go. As you mentioned the plumbing for direct water and drain connection is priceless. A few things to note. YOU may want to invest in David Schomer's book called Espresso Coffee: Professional Techniques if you have the bread he has videos as well as a fantastic tamper I have been using for the last 5 years too. While your at it order some of his coffee blends. MMMMMMM MMMM yummy. So much crema it's like Guinness in the cup. click here for the page Also I noticed you had a thermometer for steaming milk. One technique I have used for years is to discard the thermometer, foam your milk and when the side of the pitcher is too hot too touch, your done. I always keep my 3rd finger on the side of the vessel to monitor temps. Great microfoam with no burnt milk Obviously this will only work with SS pitchers. Keep us posted on your progress.

I only use King Arthur bread flour. As soon as I get home from work I'll post the recipe. Joe

Oh Man! Now I have to buy one..........wife's gonna flip. I didn't think it could get sharper than the Hattori's. :-) Joe

I guess then that would make this the bargain of the century? here Same knives but with the micarta handles? Joe

It is really easy. Much easier than I thought. As long as you follow the rules and use good unbrominated flour, you're all set. I can reproduce these loaves at will now which is really a feat. I've had difficulty with bread for years. Practice, practice, practice. Even my mediocre loaves were better than the best bakery in town. Joe

That's correct. Daniel told me that Ryusen makes the "cheaper" Hattori line. Yup, but just to be clear for those skimming along, Ryusens and Hattoris are essentialy the same knife. The "cheaper" line in this instance is compared to Hattori's own $1,200+ line of knives, not the Ryusens. Don't go dissin' my Hattoris, Willis. Chad Yeah. Cheaper Hattori's are not "cheap" by any stretch. You'd have to be Bill Gates to afford Hattori's hand forged damascus line up. Joe

It's my understanding the Ryusen's are the same as my Hattori's. Same price so it's really which name you like. I'll be really surprised if you don't like it. Joe

Chad, I'm very happy with my Hattori's (as you know) . I checked out the knife merchant website and was intrigued by the Nenox knives. I'm looking for a slicer and was thinking about the 9'' Slicer ''Sujihiki''. Any thoughts on this maker? Joe

I always use an intant read to be sure the bread is done. On a few trials my oven was too hot. The outside was crispy but the inside was still gummy :( Joe

While those "chuga-chuga" devices foam the milk they cannot make a microfoam that will really set your cappa's apart from everyone else. Hell, even most coffee houses can't do it properly. You really need the power of a commercial machine to do it properly. Here's a pic of my coffee station. full size http://www.canamcaravan.com/coffeelarge.gif I'm quite happy with the performance. Fully plumbed and always on :) Joe PS Don't mind the grounds. Just had a bunch of people over.

I had the cordless Cuisinart and sent it back. It just didn't have enough power for my protein drinks. That Bamix thing may be the best thing since pumpkin pie but $200 for a hand blender I have a cheapy Braun and it's still going after 5 years of abuse. Joe

I can't eat regular beef anymore.Since I have eaten Wagyu a few times everything else is flavorless and tough. Joe

Say hello to my little friend. Hey that's my friend Best money I've spent in a long time.

I'm afraid once you try a japanese knife with a western style handle you'll never look back. I bought a bunch of Hattori's about 3 months ago and they are beyond reproach. While lighter than my Henckel Pro S were, they are very accurate and easily controlled. Chad has one of these knives too I beleive, maybe he can chime in. Chad how would you rate the sharoness of the MUllin to the Hattori? Also the place I bought it from has a 10 day no questions asked return policy. I Also had a Tichbourne Santoku but I returned it for the same reason as Chad. Just too big especially in blade width. It would just end up splitting the food rather than cutiing it. Joe

I've had my Kamado #7 for 4 years now and it was the absolute best investment I ever made. Alan may recognize my handle from the K forum so a big welcome to him. He's very knowledgeable and really knows his stuff. Sure to be a valuable contributor to this forum. Anyway, I had a Lazy Man stainless grill I paid $3k for and sold it for the Kamado. That thing can't come close to the K. I can sear steaks at 800 degress (hotter if the wind is blowing the right direction) or cook a pork butt for 14 hrs at 225. It can also be used anywhere in between. I can usually get 500 degrees in 5-10 minutes if lit properly with coal. I live in Ontario and we see sub zero days and 95 degree heat in the summer. I have had no issues with tiles falling off but even if I did they have a lifetime warranty against that. I've also done pizza's and bread as well. Just drop in a heavy stone and you're all set. I had my parents and their friends over for some steaks and guess what....2 more customers. As strange as it looks it is truly beyond reproach. I could go on but Cooking with Julia is on in 2 minutes. Joe

Thanks, very similar recipe as the link above. I was looking at the link above and I was confused by step 4 but likely a typo. Heat oven to 300 degrees [F]. Place lobster pieces in single layer in a large saucepan or sauté pan. Add remaining emulsified butter. Lobster meat should be just about covered. Place pan over low heat, and cook 5 to 6 minutes, until meat is just heated through. Remove knuckle pieces, drain and fold into leek mixture. I presume they mean place the roasting pan in the 300 degree oven for 5-6 minutes. Also wouldn't 300 degrees be too hot? Although maybe with the butter sauce already at 180-190 and only being in the oven for 5 minutes it may not have a significant impact on the butter sauce temp. Thoughts? Joe

Thanks a ton for the responses AND for the butter poaching page. I'm going to try that idea. Any tips or tricks? I just bought 3 lbs of plugra. Is the flavor of plugra too overwhelming or would it be good? I actually like the taste myself. Joe

I have some 8oz lobster tails and am looking for the best method of cooking. I don't want to dry them out. Also what internal temp is considered cooked? Thanks, Joe

Sam, count me in if you do the group thing. Sounds like fun. Joe

1C heavy cream with 1 Tbsp buttermilk mixed and set on the counter for 12 hrs. Worked well for me but I have no idea how it's supposed to taste. Is there another way to make it? Joe

any ideas on what I can do with it? Probably the easiest thing I've made since kindergarten :) How long does it last? A few weeks? Thanks, Joe

Well, if you're buying something new I would suggest www.kamado.com. I've had mine for 5 years and it it fantastic at pizza. It's great because I can easily achieve 600 degrees no problem with lump charcoal. If the wind is going my way I have seen 750 degrees. The walls are 1.5' ceramic and with a 1" pizza stone the results are wonderful. PIzza's are good as are steaks, pork butt or anything else you'd care to cook on it Any questions just ask. Joe

I'm trying to perfect Creme Brulee. I'm having trouble determining what "until just set" means. Is there an internal temperature to determine this? That way I can visualize what the custard looks like and know when to remove it next time. Thanks, Joe

I never thought Williams-Sonoma was synonomous with reasonably priced ;)