phaelon56

Baked scallops wrapped with bacon are always tasty and go over well with most crowds but can be pricey unless you can snag a bargain on some decent sized frozen scallops. My local chain grocer bags up the big ones that didn't sell on that week's special, freezes them and periodically puts the 2 lb bags on sale cheap (e.g. $5 - $6 per pound). Just be sure to do some precooking of the bacon so a fair amount of the fat is cooked off and it gets a trifle crispy while the scallops bake/broil (before they overcook). Even better... the magical peppadew (aka pepperdew) Waitrose and Gourmetfoodmall.com both sell them pickled and pre-packed in jars but my local Wegman's grocery has them in bulk on the specialty salad bar. There are recipes for making a seasoned cream cheese filling to insert but even easier (and IMHO better) is to get the tiny football shaped pieces of fresh mozzarella (the water packed stuff) or just tear off small bits from a larger piece. Stuff the cheese into the open peppadews and you'll have a whole plate full in no time. The contrast between the slightly spicy, tangy and fruity peppadew taste and crunchy mouthfeel is balanced beautifully by the creaminess and subtlety of the mozzarella. Every time I serve these people rave and most have never tried peppadews much less ever heard of them.

On my first visit to Paris last January we absolutely loved this place which is in the 6th La Boussole I was turned on to it by a fellow eGulleteer with whom I exchanged some emails before my trip. It's fairly casual and by most standards quite reasonable in price (I think the three course dinner was about 25 Euros inclusive). Fascinating stuff that they do with spices that are non-traditional in French cuisine yet they incorporate this into the more traditional attitude toward food that seemed so prevalent to us during our visit. I don't see it listed on their web site but they have a regular menu item that's sort of a chicken tandoori gone mole gone I-don't-know-what. It's pungently spicy - rich and powerful yet not overhwelminghly and not hot in the spicy sense. And the trio of creme brulee's I had for dessert was the best dessert of the entire trip - especillay the one with anise which was remarkably restrained and subtle.

Sounds much like the Ethiopian prepartion method which includes a clay pot with a long snout. And it was the best coffee I've ever had.

JayBassin is offering first hand evdiecne to support what Consumer Reports has been showing in their Repair History surveys for years - SubZero has an alarmingly high rate of repair relative to other brands. But that gives us yet another compelling reason to buy one - peopel will know that you not only have enough money to throw around to buy the SZ but an even bigger wallet with which to fix it

Perhaps you'll know the answers for these questiosn about coffee in Yemeni culture 1) Is there a tradition or ritual associated with the preparation and consumption of coffee in the home (i.e. somethign analagous to the Ethiopian cogffee ceremony) 2) What is the typical method of preparation? Turkish style in an Ibrik or something else?

Here's a fascinating article I stumbled across that offers some insight into Yemeni Coffee Although popular myth suggests that Ethiopia is the "birthplace of coffee" the coffee bushes themselves appear to have originated in Yemen. Consumption of brewed coffee may well have first begun there as well. But it's so far back in the fog of early recorded history that the evidence isn't clear enough to confrim this. Have you tried a real Yemeni coffee on its own? Most people have unknowingly tried some either as a small component of a good espresso blend or as one half of the world's most famous and most classic blend: Mocha-Java. The "mocha" portion that makes up 50% of this blend is actually Yemeni "Moka" and described as such because the flavor profile has some subtle hints of chocolate. Drink a good Yemeni coffee as a straight varietal and you're more likley to find yourself using terms such as "wild... winey.... earthy". It's not for the faint hearted who look for a mellow, smooth and well balanced flavor profile but it's a fascinating coffee. The high cost of making a true classic Mocha Java blend (50% Yemeni and 50% Indonesian Sulawesi or Sumatran) often leads roasters and retailers to use 50% each of the cheapest Ethiopian and Indonesian beans they can source. But try the '"real thing" you'll taste the difference.

I'm really just a big kid and Glenn was very nice to me when I visited. He even named a milkshake after me Regrettably, I'm much too far away to get there very often but I've been dreaming about grilled cheese (sort of) since eating there in July and now plan to have a melt party on my deck when fall rolls around. All those invited will each have to bring three items - be it unusual cheeses, meats, condiments or bread. We'll get a bunch of George Foreman's and maybe a home panini grill or two fired up, takes notes, do some sampling and have a sandwich contest. The winning entries.... hmm... I think after they're eaten I should send the recipes to Glenn and see if we can get a sandwich named after Syracuse And yes - O'Neill's JAMM will be served.

Keebler bought Sunshine and discontinued them. Hydrox aficionado's suggest the following store brands as very close facsimiles: Shop-Rite - Chocolate Sandwich Creme cookies Safeway - Tuxedo's Aldi - Mercer Chocolate Waves Sandwich Crème Cookies Melissa - if there isn't one in Oswego there is an Aldi in Syracuse on Erie Blvd.

Yes of course - after all.... this IS egullet! excerpted from a Fortune article posted on Spacefem.com

My last kitchen and cabinets that extended all the way to the ceilings and I loved it. Granted, even at 6' 2" tall, I had ot use a step stool to reach things on the upper shelves, theres plenty to store that I acess only on occasion. Interesting comment upthread about a monument company that was getting into granite countertops and selling them for less than the going market price. I just noticed a new store on Syracuse's North side - up on Wolf Street. They specialize in selling granite monuments and also caskets at discounted prices byt "going direct". If you like I'll get the name and number and PM it to you. Might be worth checking out since we're only an hour or so from your location.

The current generation of Cuisinart electric drip makers are said to brew hotter than most of the other brands. A god thign as most consuemr models of auto-drip makers brew far too cool and don't deliver great results for that reason. There are a few other harder to find brands like Technivorm that also perform really well and are worth seeking out.

If you want Portuguese food without the hassle of driving to and parking in Ironbound just follow Ridge Rd south out of Rutherford. When it crosses Rte 3 go another 5 - 7 block. Just past the intersection of New York Avenue across formt he cemetery is Terro's Snack bar (it's realluya full service restaurant - there's a weird legal snafu related to parking that required them to call it a snack bar). Food is moderately priced, typical huge portions that you find in Portuguese joints and quality is pretty good. It is not BYOB - they have a full bar.

Just a heads up on Queen of Sheba - they have live music a few nights each week. It's generally jazz oriented and good but makes conversation difficult at best. IIRC the music starts at 8:30 - 9 PM when they have it so best to call ahead to check or go earlier if conversation is important.

Even if you weren't a former barista that's just inexcusable and truly unacceptable. If it were me I'd be looking for a different cafe if such were available. And I just returned from a three day stay in Mukilteo WA where I was shocked to find very acceptable drip coffee being served in the hotel lobby every morning. It was Boyd's #6 French Roast (I have no idea for certain but think Boyd's may be a west coast chain). It was actually good enough that I didn't feel compelled to go elsewhere searching for my morning cup.

I roast to a target temp on the Sivetz fluid bed roaster but we have two of them and the target temp sometimes changes a degree or a few in either direction depending (so it seems) on ambient temps, humidity levels and possibly even the gas pressure on the line at a given time. Our preferred roasting style (that of the folks I work for but I'm in agreement with them) is lighter rather than darker. The only thing we roast past Full City is our "French Roast" (and ours is much lighter than that of many places - you fwon't typically see any oil tipping on our French Roast beans until five days after roast date). I'm on travel at the moment but will try this blend again (this time with the Papua New Guinea) later this week.

When I refer to "Cuban coffee" it's actually Cuban "style" coffee in terms of preparation. Real Cuban coffee cannot be legally purchased in the US. I look forward to the day when that changes. My exposure to Cuban "style" coffee has usually been the cafe con leche that I drink on my rare visit to Florida. BUt I did date a lovely Cuban womnan when I lived in the NYC metro area - her dad always served it after dinner in a thick, strong, presweetened form. It is less dense and concentrated than espresso but I have no experience with moka pot coffee (shocking!) and am not qualified to compare it to that. The "crotchless" aka naked or bottomless portafilter has the bottom of the portafilter assembly chopped off. It seems to produce an increase in crema. There's lots of anecdotal evidence (much from people whose opinions I value and respect) indicatign superior shots form this method but its greatest value is as a training tool. If you watch the espresso drip/pour from the bottom it quickly becomes evident whether there are issues with the packing/distribution/tamping technique that the barista is using. I work in a shop that uses the Swift autogrind/tamp machine. Crotchless (portafilter) is not an option for us. And I wear boxer-briefs to work should you be wondering and the suspense is just killing you I roast and then blend. When I was roasting at home on a machine that does 1/2 lb batches and I was drinking only 1/2 lb per week I did some pre-roast blending. But now I am roasting on a 1/4 bag machine (34 - 38 lbs per roast batch). The only beans I blend pre-roast in the commercial environment are Swiss water process decaf. Mixing SWP Colombian and Indonesian beans works great - very even roast levels. Adding a Central American bean to the mix pre-roast - not so even. YMMV but here's the blend I found to be very, very good. 2 parts Brazil 2 parts Organic Sumatran 1 part Mexican Chiapas 1 part Ethiopian Yirgacheffe. It was just a test with a 1/2. lb batch. I did not wrote it down - ouch - and it may have actually been 2 parts Mexican and 1 part Sumatran rather than what is written above. And I'm roasting Oraganic Papua New Guinea this week because we ran out of Sumatran. Will try it again with the OPNG but thus far I'm very happy with this blend. I doubt that it would work well as a pre-roast blend but you might get away with splitting it into two batches - one for the slower beans and one for the faster.

No - not like a Cuban coffee. I put the word sweeter in quotes because it's a term used to describe the detectable presence of some natural sugars present in the coffee bean. Certain beans and espresso blends will have a flavor profile that is considered "sweeter" but it's in no way similar to the sweetness of a classic Cuban coffee. The sweetness being discussed is very subtle and is a natural artifact - does not come from added sweetener. Cuban coffee or ones like those I had served to me by my former GF's father who was born and raised in Cuba can be made in an espresso machine or in a moka style pot (possibly even by using that little windsock shaped cloth filtering device whose name I can't recall). It's typically sweetened with a generous amount of sugar that is stirred in before serving.

This discussion was split from the THE BEST: NYC Espresso topic in the New York Forum. As quality independent coffee houses and espresso bars become more widespread it's likely that more people will begin hearing terms like "ristretto". It refers to a "restricted pull" espresso shot - one with reduced fluid volume (relative to a regular shot). If properly made it will have an intensified flavor profile that may be denser and "sweeter" than a standard shot. The restricted pull is accomplished by using a finer grinder setting than one would use for a standard 26 - 28 second shot under the same conditions. The flow of pressurized water through the puck of grounds is "restricted" and a comparable shot time yields less fluid. If you go into a shop that does not use ristretto as their standard shot style and they honor your request for but don't adjust the grinder.... you may actually be getting a "short pull". Stopping the shot process prematurely will yield reduced fluid volume but the characteristics of the espresso don't change. The so-called "triple ristretto" is a bit of a misnomer but a widely used term and it's the way many of the leading edge cafe's pull their shots. La Marzocco espresso machines and other brands that can utilize the LM portafilter and basket assembly (such as some of espresso sculptor Kees van der Westen's machines) have the option to use a straight sided rather than partially slope shouldered basket. It's a bit deeper and has more cubic volume than a double basket. A "triple" basket allows up to about 21 grams to be packed into the basket vs the 15 - 18 that most independents use in a double basket. It can yield a slightly larger fluid volume that's as rich and dense as a double but usually it's only 1/4 to 1/2 oz larger in size. But you're so right about espresso being a fickle bride. On a bright note I think I finally stumbled on an espresso blend that's good with milk in a traditional cappuccino (i.e. a 1:2 up to 1:5 espresso to milk ratio) and also good when consumed as a machiatto or straight shot. That would make it a rare beast indeed - can't wait to blend a few more batches over the next month or so and see if it stays consistent or if it was a fluke.

In NYC? I've always assumed the answer is that they all suck. But Todd36 has piqued my curiosity. It seems tragic to me that Caffe Reggio on Bleecker Street, the location of the first commercial espresso machine ever installed in the US (yes it is still on display!), has seriously bad espresso. Elsewhere in the US? Very doubtful. I'm still waiting to hear what they're doing for espresso service at Alinea in Chicago but thus far no reports.

Obvious yes but not immediately so to me when I responded to the original comment. I'm inclined to think that the bitterness of the triple ristretto at Taralucci was more an artifact of roast style than anything else. It could also be from overextraction of the fines from too fine a grind setting but that seems less likely. I'm not well versed in the current exact demarcation that separate various areas in Manhattan and in my mind the lines that define Alphabet City, LES and the East Village have gotten fuzzy (but probably just in my mind as I so rarely get down to NYC these days). Interesting comparison and I'll have to try both places.

I finally tried this and was amazed. I'm not much of a soda drinker but had guests for the weekend and picked up a bottle. I actually prefer it to regular Coke with HFCS.

Ahhhh - thanks! Just checked a map - 9th Street Espresso is way over at the corner of Avenue C but I'm told that it's worth the hike.

paraphrased from a random discussion on the Gardenweb forums I remember always seeing my mother use ice cubes in place of some of the water after the ingredients were first mixed. Don't know what it does but it worked. I myself have never been successful at making traditional fudge that has the perfect fine crystalline texture. Just can't quite seem to figure out what the soft ball stage is really supposed to be like. I had similar problems on the two occasions when I tried to make hard toffee (butter crunch).

I don't have the personal experience to confirm that but a traditonal cappuccino cup is six ounces. Depending on whether one gets a single or double shot, what the shot volume is in that cafe and whether the shot is regular or ristretto that would yield a foamed milk to espresso ratio ranging from as 5:1 to 1:1. I suspect that in reality it varies from one place to the next but not to the extremes that my ratios suggest. We need an Italy expert to weigh on this. Whole Latte Love's web site claims that a "traditonal Italian cappuccino" is five parts milk to one part espresso or simply an 80:20 ratio. Here in the US there's a sort of mass market definition that's been promulgated by Starbucks among others (despite the fact that their own drinks don't adhere to it) of a cappuccino as being equal parts espresso, steamed milk and foamed milk. By this definitio a latte is defined as being 2 parts steamed milk to 1 part espresso but this ratio is rarely if ever the case in US cafes.

This one is easy. Try it at L'Ecole, the restaurant on lower Broadway that is operated by the French Culinary Institute. Creme Brulee is their signature dessert and it's been outstanding every time I've had it there (only four times but it was totally consistent). I brought a friend there with me on my last visit. She's a Francophile and a creme brulee fanatic - declared it to be better than any she'd had in France.