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phaelon56

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Everything posted by phaelon56

  1. Is it unpredictably off the mark (i.e. does it sometimes release 9 oz and at other times 11 oz) or is it predictable?
  2. Mr. Baltas - I can't help but notice the similarity between your business name and that of a well known retail coffee giant. 1) Is it coincidental and if so how did you arrive at such a name? 2) Did you face any court challenges in using the name? I'm a self-admitted coffee and espresso aficionado who bemoans the poor quality of coffee offered not only at the aforementioned chain but also at places like Cosi and Panera Bread. Often I find myself wanting a cup of excellent coffee but choose other beverages when I'm in such places. How are you sourcing your coffee, ensuring freshness, proper brewing etc. and also ensuring that it rises above the level of that offered by other food purveyors?
  3. I recently spoke with a friend who went on the trek to Macchu Picchu. Of the 18 people in his group about half chose to chew the coca leaves with the ash ball and the others did not. None of those who chewed the leaves suffered altitude sickness but nearly all of those who didn't chew them suffered the effects of the altitude. I'd be inclined to chew them so I could enjoy not only the scenery and culture but also my food.
  4. "Seemingly good" is an operative word here. No way to know what grade of beans they use - it's not as if all Colombian, Ethiopian or other beans and specific varietals are created equal - there are varying quality grades. The best quality beans often (not always) tend top be single origin estate varietals and then there are many excellent beans that come from frowers co-ops. But amont those are a variety of grades. One cannot assume that "Ethiopian Yirgacheffe" is the same from any roaster. But to me their "deal" is less attractive than it appears on the surface. They require a six pound minimum for all orders and offer only UPS as a shipping choice. That adds another $12 - $19 to the cost of the order depending on whether you choose Ground or guaranteed Three Day shipping. But I haven't tried them and can't attest to the freshness, quality, roasting skill or lack of same.
  5. I had deep fried maki rolls last year and they were fantatsic. Probably best described as flash fried because they had panko bread crumbs and a very quick fry that lent a crunchy exterior yet did not raise the internal temp of the roll above room temperature levels.
  6. The sandwich Holly describes is exactly what they serve at Clark's Ale House here in Syracuse. Apart from offering a small paper plate of Limburger or NY State X-sharp cheddar with Saltines and sliced red onions, that very sandwich is the only food item they had for the first five years they were open (or thereabouts). The beef is sliced up fresh for every sandwich and is unquestionably the best roast beef I've ever had. Bowing to popular demand they doubled the size of the menu a few years ago and now also offer roasted a turkey sandwich. But no jukebox, no TV, no music, no video games, no pickup scene... just beer, ale and sandwiches. And a couple dartboards and plenty of conversation. I think Ithaca's only notable food contribution that is verifiable is most likely to be Cornell Chicken.
  7. I can't relate it to quantum physics, string theory or any other unifying principles but I can attest to the fact that few other fish, if any, offer up the same experience as genuine haddock when they're properly battered and deep fried. Trying to gussy up haddock with panko bread crumbs, tempura batter or even beer batter yields a less satisfying product. There should be just enough bread crumbs of just the right texture in the coating, with a hot enough oil that's been around the block a time or two but isn't yet dirty... to yield a slightly crispy exterior that totally seals in the moisture and flavor of the fish. Nary a drop of oiliness on the outside or inside but steaming bursts of flavor pop out when one takes a bite. I've never had fish fry in a resataurant, even around here, that matches what the best fish fry joints offer. But the real insult is the places that use any number of different "flaky, tender white fish" varieties and try to pass it off as though it's the equal to haddock. Scrod, pollock and those other varieties might be fine for Mrs. Gorton's fish sticks but not for a real authentic fish fry.
  8. I'm in the "other NY" - the 54,452 square miles that don't include the 23 square miles of Manhattan But I'll be staying in just as I do on the other major annual Amateur's Nights - New Year's Eve and St. Patrick's Day. Unlike Valentine's Day in years past this one will be spent alone. Accompanied by some good Chinese take-out and either a DVD rental or perhaps even a futile attempt to catch up on the month's worth of Daily Show and Colbert Report episodes I have store on my DVR and never find time to watch. But I was pleased to see at least one local restaurateur here in Syracuse advertising threee seatings at specific times. This town, like many, has a slew of restaurants notorious for overbooking head count and underdelivering service and food quality on the most popular dining out nights of the year. If and when I ever do dine out on a night like this it will either be at a place wise enough to control customer flow with scheduled seatings or better yet - some little ethnic place that won't be swamped.
  9. Will these dinners be available at a slightly lower cost for thsoe of us who do not or can not drink alcohol?
  10. What, not Genny Cream? ← Genny Cream was made from the sparkling waters of the Genesee River if I recall correctly but Utica Club was brought to us by the same fine folks who offered the Beer Ball and the notorious Maximus Super (No - not a Roman emperor - just a high alcohol content beer). From the Sabomedia.com web site I think the Buffalo - Rochester - Syracuse axis has a few commonalities but also a surprising number of differences. Beef on a weck was unknown in Syracuse when I was growing up and even now we do have Clark's Ale House serving a fantastic version but they're the only ones in town who really have it. We have white hots here (aka coneys or cooneys) but no one here would dream of buying or eating a Rochester brand or any made outside of this area - it's Hoffman's or Meir & Ranz or nothing. The Garbage Plate never caught on here yet we've had countless diners for years that have filled that late night alcohol sop-up service with giant frittata's. Italian sausage, potato chunks, pepperoni, onion, green pepper, red pepper, eggs... and whatever else will make a mound big enough to cover a 12" platter about 6" high. And that sauce used on the garbage plate? Plenty of Greek diners here but no such sauce. Salt potatoes don't seem to have made it more than 20 miles outside of Syracuse in any direction in terms of their popularity. Speaking of which.... just last week the community was shocked to learn of the Not So Mysterious Case of the Counterfeit Salt Potatoes As for Friday fish fry - it's still very popular here but only a handful of places still use fresh genuine haddock - that accounts for why so many people think most fish fry doesn't taste as good as it used to - because it's true.
  11. And don't judge when to stop by color alone. You'll need to stop before you reach the desired color level because the beans continue to cook after you remove form the heat until they are fairly well cooled off. Listen to the cracking sounds they make as the roast progresses. The "first crack" sounds are spaced a bit apart and sound like twigs cracking. The "second crack" sounds a bit more faint but they are more rapid and spaced closer together. It usually rolls directly into second crack from first crack but there may be a slight plateaus in bewteen. Most home roasts, unless they are intended to be very dark, will stop at the onset of second crack or just a few seconds into it (some commercial roasts will go just a bit faryer into second crack but they typically cool much faster).. Using two colanders and tossing the beans back and forth between them for a minute or two does speed up cooling - always a good thing.
  12. Caffe Vivace on Broadway and Victrola (on 15th Street I believe). Both take their art and craft seriously, do excellent roasting in-house and have well trained barista's who deliver consistent results. And you'll find that they know what you want when ordering a straight espresso. Other Seattle area shops that find favor with many people include the cafe's Zoka, Vita, Lighthouse and Del Arte (sp?). But the first two I mentioned are IMHO the best of the best in Seattle.
  13. Thanks for the updates. Chris makes some excellent points. You may well need to tamp harder but 23 seconds is acceptable (23 - 28 is the range I shoot for). You didn't mention whether you're using the double basket or the single basket but most people find it easier to get consistent results making doubles. If you're usingh te cheap plastic tamper that com4es with nearly all machines lok around for a good machiend aluminum or steel tamper. Figure $20 - $30 for such a device but it's worth it - just make sure you get one that's matched to the basket size of the Gaggia. And you mentioned "espresso roast".. Everyone's taste is different but if your local shop is selling a really dark or dark and oily blend labeled "espresso roast" I strongly encourage you to find one that has a lighter roast profile and compare - you may be pleasantly surprised at the difference.
  14. We rarely had dinner at my mom's parents home but ate dinner every Sunday at the home of my dad's folks. Mom's parents: I remember medium rare roast beef (which we almost never had at home as it was too expensive), always peas, always mashed potatoes and in the summer - my grandma's justifiably famous potato salad (which my mom can duplicate and I, alas, cannot). But more than anything I remember the glass jar of both powdered and plain donuts in the kitchen, the jar of sour balls, long neck glass bottles of 7-Up and Tang (my granddad was a big fan of the space program and drank Tang instead of OJ for that specific reason). These last items, although snacks more than real food, were very exciting to me because we never had such luxuries in my house when I was young. Dad's parents: This one is easy - same dinner every Sunday and I can still see every dish, every food item and the face of every relative in my mind's eye (and all the dogs as we all brought our family dogs with us to Sunday dinner - it was required). Those meals ended in the early 70's when my grandpa was deceased and grandma could no longer cook at age 95. the menu: - Saltines, margarine and sharp NY cheddar cheese - baked beans - store brand soft drinks and milk - jello with fruit cocktail mixed into it - boiled hot dogs served with white bread - Nance's sharp brown mustard or French's yellow mustard - yellow sheet cake with chocolate frosting The margarine had to be called Blue Bonnet (which it was) and the jello had to be referred to as gelatin or Royal gelatin (my uncle was a food salesman for Standard Brands - we only used brands he sold and couldn't call them by the "other" names). And the dogs were always served the same food that we ate and served on the same china that the people used. And they always had dessert just like we did. Needless to say - it was not an exciting menu and I dreaded that meal as I grew older. But my dad's folks were people of very limited means and much pride. This was their most extravagant meal of the week and all accepted and shared it with love. I only wish I'd been wise enough at that age to appreciate it more than I did.
  15. Many years ago (perhaps things have not changed?) on a weekend visit to Toronto I experienced the worst service I've ever encountered. It wasn't just bad - it was blatantly racist (I was part of a mixed couple - my GF was African-American). I wanted to complain to management andf she just wanted to leave and put it behind us to avoid ruining our weekend. The saving grace was visiting the now long defunct Italian restaurant "Noodles" the following evening. The owner/chef Dante made us feel like VIP's - it was perhaps the most rewarding evening of dining I've ever experienced - oddly juxtaposed with the absolute worst one.
  16. I was thinking of a different Jura - a much pricier one. The cheapest Schaerer would likely be $3500 to $5500. If going the superauto route definitely buy the best one you can possibly afford as you are paying a premium for the convenience feature. At the $1500 price point you won't get fantastic espresso but with good fresh beans, a bit of tweaking and a conscientious maintenance schedule you should be able to get espresso better than what many independent cafes and most chains offer.
  17. I wasn't aware that Bosch sold or distributed espresso machines in the US. Superauto machines are so much more complex than conventional espresso machines that I's first look at availability of parts and service before going on to assess other differences. That said... the F7 seems to get pretty good press. What's the price range of this machine? Depending on price you may also consider the smallest Schaerer - they make a good machine and the bigger ones are used both by Peet's and Dunkin Donuts - a good testimony to their ruggedness.
  18. I think (am lead to believe by others who have traveled there extensively) that a typical cappuccino in Italy is more like a 4 to 1 or 5 to 1 ratio of foamed/steamed milk to espresso. That means typically a single shot of espresso that's about 60 - 80 ml or 1 - 1.5 oz with about 5 to 6 oz of milk. Closest thing at Starbucks is probably what I order when I'm stuck with no other decent coffee or espresso options (which happens often when I travel for work reasons). That order is a short latte with an extra shot - about 2 oz of espresso with about 5 - 6 oz of milk. But I do that rarely because their espresso blend has some troubling taste artifacts that even sugar and milk can't hide very well. And like many others I appreciate the post by a Starbucks barista. I have seen high enthusiasm, interest and motivation levels in many Starbucks in my travels but as they open more and more outlets in a wider variety of areas I perceive them having difficulty maintaining those standards. But despite that - from a customer service standppint there are many independent coffee houses (perhaps a majority) that could and should take a page or two from Starbucks book on training and put it to good use.
  19. Ironbound rodizio update: I was in the area this week and dragged a colleague over to Ferry Street for dinner at Brasilia. They have closed the second floor ferry Street location and are now about a half block south and a few hundred feet west of Ferry Street on Madison. It's called Brasilia Grill and is in a ground level space that is much more spacious and upscale than the old spot. Prices have gone up a bit. IIRC they used to sell rodizio only (no salad bar) for about $18 and $20 with the salad bar. It's now offered only with the salad bar and runs $21.95 complete. For $22.95 you can have top sirloin only (they just keep bringing top sirloin and don't make you wait for more while other meats are brought around in succession). It's a bit cheaper for lunch and about $1 or $2 more on Friday and Saturday nights. But service was excellent and the meat was great - beautiful char, very nice selection and just the right amountof salt - salty but not overly so. Desserts were reasonable at $3 each. My coconut flan was so-so by my friend had dulce de leche that was very good. Definitely still a place worth visiting.
  20. If they use a system akin to the way a Keurig operates I don't think there will be much in the way of residual artifacts but I agree that it will call for more maintenance than the typical soda machine. If they can make a soda vending machien that sits outside all winter long and all summer long and keeps the soft drink at the right temperature... never freezes even when it's -20 F... I'm sure they can pull this off. But I'd be shocked to see a big conglomerate use high quality coffee no matter how it's brewed.
  21. Getting a Swiss roasted coffee fresh enough here ithe US is for all practical purposes an imposisbility unless you're willing to pay shipping charges for two day delivery from Europe to the uS. That's not a criticism of Movenpick coffee - it's simply a function of the time senstive nature of roasted coffee. Even in a vacuum packed container in whole bean form there is no way that a Swiss roasted coffee will be as fresh as a US roaster's coffee - not if we're talking a matter of weks after roasting before you open the package. Can you articulate the characteristics of it that you liek the most? Is it a dark or light roast flavor profile? Does it have fruity or chcollatey or spicy undertones on the flavor? Is it smooth and very well balanced ot does it have a bit of bit or zing in the high notes that you really like? I'm sure there's a US fresh roasted coffee out there for you - it's just a question of which one. And if I was living in Switzerland (or Germany or anywhere else) I'd be looking for a roaster in that country who had a coffee I favored. Freshness is crucial.
  22. Fellow eGullet member Lonnie (who happens to live in my town) invited me over for a Chirstmas get-together this year. She gave me a small jar of coffee jelly that's made by an independent Finger Lakes area (NY wine country) producer who sells through one of the local farm markets. It's pretty tasty stuff but I'm sure it could be even better made with the right espresso.
  23. Yes - an "appliance timer" is what they're called (so I think) get a timer that will handle 20 amps just in case. Espresso machines with boilers have a pressurestat the regulates the pressure in the boiler and also have a safety release valve that automatically pops open to relieve pressure if it gets to too high a level. For my weekend use I find it easier to just leave my unit turned on all the time but I suppose I'd look into a timer if I was using it every day.
  24. A commercial machine or even a "pro-sumer" machine like the Andreja takes far longer to heat up then small units like the Saeco. But for 4 or 5 hours? Leave it on. Although there's far less thermal mass to heat on the Saeco and a much smaller boiler it's still easier to leave it on. I'll guess that most of the wear and tear on a machine like the Saeco comes from the process of pulling shots and steaming. I wouldn't leave it on 24/7 but I doubt that 4 - 5 hour periods will have any effect on its longevity. I leave the La Marzocco's in our cafes on 24/7 (as most shops do). My Isomac home machine stays on all weekend - from Friday night through Monday morning (I make shots at the shop Tues - Fri and my home machine stays idle during those times).
  25. cdh made a good point on the difference between the Krups machine and the Gaggia Carezza - I was looking at overall size and price point when I glanced at an info page for the Krups and commented that they were similar. Thermoblock heating is radically different than boiler based machines. That's nto to say that you can't make a decnet espresso with a thermoblock mahcine but I'd be inclined towards the gaggia myself. Especially at $174 - that's a great price! And the Bodum Antigua grinder is the least expensive grinder I know of on the market that will do a good enough job on espresso grind for the Carezza or similar machines. By all means try to get whole bean and grind your own rather than getting the coffee pre-ground by the shop. You actually know more than most folks do. There's a fairly widespread misconception that "espresso" refers to a specific type of beans or roast level. And yes - most of us who've been drinking espresso for awhile do recognize that dark and oily = not good. The Sumatran will probably pull a pretty decent shot as SOS (SOS = Single Origin Shot of espresso). The challenge with single origin shots is that the characteristics of any bean are greatly intensified when pulled as an espresso. Flavor notes that are pleasing when a coffee is consumed as drip or press pot may be overpowering when the same coffee is pulled as an espresso shot (Kenyan coffees are a good example - you'll very rarely find one in an espresso blend). But many of the better espresso blends out there do include a substantial percentage of Indonesian beans because they have many characteristics that are widely considered to be pleasing in an espresso. But a good blend will also contain other types of beans that either offset/smooth out the characteristics of the high note beans used or provide a pleasing balance. Once you feel that you've mastered and standardized your technique well enough to get consistent results I encourage you to try some different espresso blends and compare them. It's very idiosyncratic and subject to taste preference. I happen to like a lighter and fruitier profilee but many folks prefer a heavier more robust flavor profile with cholcoate notes or spicy overtones. If you don't have some really high quality and consistent blends available in you area it's worth doing some mail order to try out different types. You'll find some ideas for sources on this thread: Roasts: Buying It... in search of Master Roasters
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