srhcb

For a simpler, quicker way to get an enhanced chocolate flavor I just add a little strong coffee. SB (cheating)

I would comp them, I just wouldn't make refills a matter of course since, in the customer's mind, it would devalue it. Comps make a customer feel special, refills don't. I don't suggest a "bottomless cup", but like the idea of offering, ("comping" if you will?), a second cup. If we differ on this, so be it. Any other views from either the industry or customer perspective? This would seem to be the answer! (Thanks to Bombdog for the link in another thread) I'm sure they aren't cheap though. SB (So, maybe $4/cup?)

A very good point included here. Besides the sugar, chocolates differ in fat content, which can have a significant effect on a recipe. Recall Altron Brown's episode on Chocolate Chip Cookies where he made everything from thin/crisp to soft/chewy versions of the same recipe by altering the sugar and fat ratios. SB

Tisane, (from the Greek ptisane, a barley tea no doubt savored by Diogenes and his ilk and staff), is not very well known in Nothern Minnesota. In fact, around here anyone seen drinking herbal tea, let alone tisanes, would immediately be pegged as an interloper from some place like Oregon or Massachusetts. Besides lagging behind the times when it comes to fashionable drinks, people around here tend to be slow when it comes to adopting the latest clothing fads. "Butt Crack" is still the province of plumbers, and the bikers across the street. Neither group would seem to be a very good target market for tisanes? Despite my acknowledged unfamiliarity with the tisane market, I have a hard time imagining this particular variety being all that popular. Perhaps it would be best served under its French name, the de fente de bout? SB

Let's explore that assertion for a moment. A pound of specialty coffee that costs $6/wholesale, brewed to gold cup standards yields approximately 36 cups. You can sell each cup for $3.00. That's $102 or 94% gross margin! That beats wine and liquor by a long shot. I wouldn't give coffee refills any more than I would give wine refills. ← I'd be willing to pay $3.00 for good coffee, freshly brewed, (not the last cup from the bottom of the pot that's been sitting for two hours), but I'd expect at least one "free" refill. If the refill is factored into the price, this allows me to brew fresh coffee more often without wasting half an old pot, and, in turn, serves to justify the higher price. Would you ever comp a good customer a bottle of wine, or send a table a round of drinks? SB

Paste My three year old Grandson likes to pull a chair up to the center island and watch me work in the kitchen, especially when the KitchenAid stand mixer is set up. Of course, when I make cake or cookies he gets to lick the beaters and bowl, but last night I was making my favorite Oatmeal Bread from the King Arthur Flour 200th Anniversary Cook Book. To my surprise he not only ate the raw dough, he even stuck his fingers into the flour and licked them off. Then I remembered (way, way) back to my grade school days, and the kids who used to eat paste. (We all tried it .... right? ) It's really nothing but flour and water! So, looking in the KAF's index, what do I espy? In Chapter XI, "Fun!", are three recipes for paste! Using elements from two of the recipes, "Simple Paste" and "Schoolroom Paste", (the third is for "Paper-Mache Paste"), I whipped some up. Then, of course, we had to cut pictures out of the Sunday paper cartoons and advertising flyers and paste them onto construction paper. We were having so much Fun! we had to make another batch. If you're ever so inclined, here's my recipe: 2 c Flour 1-1/2 c Water couple drops of Mint Extract Mix ingredients together Paste/Taste as desired Footnote: The KAF Cookbook authors, obviously parents themselves, include the helpful notation, "All these pastes are completely water soluable and can be soaked off anything that has been inappropriately pasted! Keywords: Amuse, Easy ( RG1836 )

Last night I made PASTE! My three year old Grandson likes to pull a chair up to the center island and watch me work in the kitchen, especially when the KitchenAid stand mixer is set up. Of course, when I make cake or cookies he gets to lick the beaters and bowl, but last night I was making my favorite Oatmeal Bread from the King Arthur Flour 200th Anniversary Cook Book. To my surprise he not only ate the raw dough, and even stuck his fingers into the flour and licked them off. Then I remembered (way, way) back to my grade school days, and the kids who used to eat paste. (We all tried it .... right? ) It's really nothing but flour and water! So, looking in the KAF's index, what do I espy? In Chapter XI, "Fun!", are three recipes for paste! Using elements from two of the recipes, "Simple Paste" and "Schoolroom Paste", (the third is for Paper-Mache Paste), I whipped some up. Then, of course, we had to cut pictures out of the Sunday paper cartoons and advertising flyers and paste them onto construction paper. We were having so much Fun! we were had to make another batch. If you're ever so inclined, here's my recipe: Paste 4 parts Flour 3 parts Water a couple drops of Mint Extract Mix ingredients together Paste/Taste as desired SB PS: The KAF Cookbook authors, obviously parents themselves, include the helpful notation, "All these pastes are completely water soluble and can be soaked off anything that has been inappropriately pasted."

Velveety Yours, SB

I have an Ove Glove and I'm thinking about getting another to have a pair. SB

Perhaps. But I'd be wary of drinks proffered by ancient Greek philosophers lest their tisane contain hemlock? SB (you know what they say about Greeks bearing gifts)

I was almost afraid to touch this topic with a ten foot .... carrot, but, how about This for the centerpiece of a vegetable themed dinner? SB (had one once)

A restaurant is, of course, first and foremost a business. There's a lot more money in serving wine and liquor than there is in coffee. I, for one, would gladly pay a premium price for good coffee in these circumstances, since I don't drink, but perhaps not too many others would? SB (besides, there's the matter of free refills!)

You and me both, bud. I always pack a pistol when carrying small rodents. One can never be too careful. In my defense, let me state that I haven't "packed heat" for many years, and even then it was only for the purpose of returning fire. I never shot a rodent, except maybe some squirrels. I have to admit being predisposed to a distain for tisanes until a quick Google Search ellicited the information that they were the favorite beverage of the great Hercule Poirot. They appear to be a good way to extract maximum value from material that woud otherwise be totally useless. Still, I can't help but think it's a sad commentary upon our times that philosophers wander around "looking for a decent tisane", when over 2,000 years ago Diogenes of Sinope's, (aka Diogenes the Cynic), searched for an honest man. SB (aka Steve the Cynic)

Chris may single-handedly save Food TV! His genuine pleasure in doing the show and enjoyment of the food was clearly evident. SB (loved the 59 Caddy!)

Now I'm REALLY sorry I haven't made the potato loaves yet! SB (duely impressed)

. Yanno, my iPod Italian lessons don't cover merda di cane. But I'm still on disk 7. ← In the meantime, non faccia un passo in esso! SB

Such hubris shown on the part of the guinea pig, don't you think? The hubris in this story is confined to yours truely. The story's albino short-haired Cavia Porcellus, despite his fancy family name, was always a rather humble creature, and in this instance was literally "just along for the ride". It begins .... "It was a dark and stormy night when I pulled off the freeway in the stolen Mustang Fastback. Armed with a Colt 32 Police Special, and burdened with only a cardboard box enclosing an aquarium housing a Guinea Pig and three motley colored mice for luggage, I checked into the Hilton Hotel in Albuquerque, NM" And ends with ".... So I ended up spending all day at the Albuquerque Airport, including three round trips to and from the hotel with the same cab driver, and never got aboard a plane!" The Guinea Pig and mice got by quite well on vegan fare, (which I suspect the hotel wasn't even aware they offered, especially to rodents), while the adventure served as my introduction to Southwestern cuisine which maybe wouldn't stand up to the standards of Rick Bayless today, but was quite a surprise to a 22 year old kid from Nothern Minnesota. SB (certain the Statute of Limitations has expired by now? )

Since we've already broached the subject of eating guinea pigs, maybe a story about a guinea pig eating, in a fine hotel at that, would be considered topical? SB

It's just inherent in the language I guess? Compare the French Merde de Chien or Italian Merda di Cane with the English translations. On the other hand, even though "Meatloaf" and "Roast Chicken" may not be melodious, they still taste good? SB (thanks to Babelfish for the linguistic skills)

So true! How about, "with our compliments," or "I'm buying." ← Or, better yet, "It's on the House!" SB (depending on which side of "the house" you are I guess?)

The problem I have with a huge mug is that the coffee cools off before I can finish it. In fact, what brought me back to this forum yesterday was a search for the theoretical perfect drinking temperature of coffee for maximum flavor. Does anyone know?

I've a penchant for letting my personal coffee mugs get really stained. I don't know why. Maybe its like seasoning them or something? I do keep the mugs I offer to my guests clean though. SB

I can't remember the last time I took a picture, but it was long before digital! Here's my idea of coffee cups but I haven't seen any in use since .... the last time I took a picture? SB (ascribes to the theory held by many aboriginal people that when a camera takes your picture it steals a little bit of your soul)

I tend to agree that "Ketchup" means the American style red stuff, all but generic in fact, but epitomized by the Heinz brand. The other Ketchup-like condiments available are fine for particular dishes or palates, but they either don't do justice to the name, or vise versa. SB (Heinz Guy)

Being inclined towards spontaneous menu planning, quick changes of mind, and poor shopping skills I'd favor a less structured approach. (For instance, I was going to bake Julia's Rustic Potato Bread this weekend, but forgot to get Russets, so I made the KAF 200th Anniversary Book Oatmeal Bread instead.) Depending on how many people are involved maybe we could pick recipes by chapter, so everyone is making a Flatbread or Cookies at the same time. Perhaps once a month we could all do one of the most popular recipes at the same time, like Croissants? SB