phaelon56

All of the Peruvian chicken recipes I've seen call for a citrus marinade and about 24 hours of marination. I prefer that style to the Caribbean/Hispanic rotisserie chicken style that is a bit more common. Of those being discussed I have tried only the bird at Pio Pio. It was very good but Pollo Loco, who preceded them in the same UES space, offered what I recall as being a slightly superior bird and quite a bit cheaper. Regrettably, the few places here in Syracuse that offer Hispanic rotisserie chicken are seriously overpriced and the birds are a bit on the dry side.

It's unquestionable that it's not 100% Blue Mountain at that price. They may well be other Jamaican beans in the blend or quite possibly some cheaper but fairly neutral beans. Some crop years are better than others for JMB - it's my understanding that this has not been one of the best years overall but there may still be some good JMB available (but not at such a crazy low price). The most predictable producers are Wallenford Estates and Mavis Banks. I'm very fond of a good JMB because it's such a well balanced cup but often peopel think it should be some sort of earth shattering drinking experience due to the price. It's all about supply and demand. You'll rarely if ever find the best JMB's availabel in roasted form on the US market for much under $30 per pound retail. if it's cheaper than that it's either a blend or not the real thing but as the Costco expereince is proving - it's all about the taste - if it tastes good that should be the determining factor. Granted I am biased because I'm a roaster but I'm still in favor of buying from a good regional or local micro-roaster and being assured of maximum freshness. I'd be shocked if Costco was actually geting their coffee onto the shelves and into your hands in less than two weeks after date of roasting. Even in a sealed valve bag, roasted coffee that has not been frozen in an airtight container will be wll past its peak of freshness and flavor when the 14 day mark hits. Then it really goes downhill. Will it taste "bad"? Not likely unless it was bad coffee to begin with but the best and most subtle qualities will be lost and a certan sort of flatness will start beocoming increasingly more evident.

I haven't a clue who wrote it and found it peculiar that they didn't assign credit to an author. It looks suspiciously like it was sort of pasted together to some respect using mostly Starbucks-centric sources. There is some good general information in there about a few coffee types and characteristics. As for the concept of pairing coffee with various cheeses - I find it intriguing and worth exploring but certainly there are far more coffees than aged Indonesians that would be suitable for such an experience. There's at least one glaring error in hte article. They correctly state that the recommended ratio of coffee to water is two level tablespoons to six ounces of water. But this is the SCAA standard coffee measure (Specialty Coffee Association of America) andn ont some sort of special "Starbucks method". They go on to recommend 8 standard coffee measures for a 12 cup pot. Huh? If the coffe/water ratio is adhered to, 8 measures of coffee woul be used to brew 48 ounces of water - not 72 ounces! I also believe that in their stores, Starbucks actually uses MORE coffee than the standard recommended ratio, this being partly responsbile for the muddy overly strong character of their drip coffee (the dark roasitng style is also a factor). My assessment of how much coffee they use to brew in their stores is based simply on observation of the coffee's characteristics but there was a Consumer reports coffee article a couple years ago that confirmed this as fact. I think there are huge areas to be explored int erms of coffee and dessert pairings. I have seen one restaurant menu for a place in Big Sur CA that had a very nice selection of varietals paired up on the menu with suggested desserts. But they were charging $7 per serving for the coffe and couldn't even spell Yirgacheffe correctly! But I still think the idea has promise as would an espresso/chocolate pairing.

Absolutely. Yes indeed. As a matter of fact... here's what the coorindator had to say in a recent correspondence... It's safe to assume that most folks without espresso machines are interested in coffee and espresso but not wild eyed hard core fiends (or perhaps they are but not about coffee ). Attendance is already slated for about 20 people - possibly more. I haven't met the NYC group but can state with confidence that you'll find most espresso and coffee enthusiasts, even those with years of experience and a vast amount of knowledge, very down-to-earth and always happy to share their experience with newbies. Don't think "coffee elite" or "coffee snobs".... think "people who love great coffee/espresso and enjoy sharing it with others".

I visited a Blenz when I was in Vancouver because it was a few steps away from the hotel. I could live with the fact that the barista was unable to understand what I wanted when I requested a double ristretto (despite my offering a patient and simle explanation). Then he proceeded to inform me that "we try to make all of our espresso with no crema because crema is bad - it's the part of the shot that makes it taste bitter". And Esuqire is even worse than that? Wow.

Fortune Elkins is a coffee and espresso aficionado in the NYC area and tireless volunteer for the SCAA consumer outreach program. Among her many activities has been spearheading efforts to get a group together for regular coffee related meetings and activites in NY. They have some cool donated door prizes at many of their functions and offer a chance to get exposure to such things as coffee cuppings etc. New York City Coffee Meetup Group If there's no such organization in your metro area it might be worth starting one (hint hint). The NYC group has a fun event coming up on March 9th that will include shot pulling sessions on a La Marzocco two group machine and door prizes including a Gaggia espresso machine (among other items). To attend please see the eGullet Event Calendar info here

Forbes.com has an article about The Most Expensive US Restaurants and mentions the $50 martini as being an offering at the Trump but the $10,000 Martini being at the Algonquin The price at the Algonquin actually varies contingent on what size and graded of diamond is included in the drink but the stone included in the author's drink was described by the Algonquin as being a $9,500 rock. It was independently assessed after the fact as having a $14K "street price" but was resoled to a wholesaler for $7K after the article was finished (the proceeds were donated to a charitable cause). I had the impression that the martini at the Algonquin was just a martini - and you're right - $50 is pretty damn steep for a mixed drink.

Heard an interesting piece this AM on NPR about the $10,000 martini at the Algonquin in NYC (apparently it's a $50 martini with a $9,500 diamond thrown in). In passing, the narrator/correspondent mentioned having tried a Vesper Martini, the original drink that James Bond favored throughout the series of Ian Fleming novels. In a previous martini thread, slkinsey mentions that very drink, which includes Lillet but acknowledges not having yet tried it. He describes it as including gin, vodka and Lillet but the radio segment described it as "mostly vodka with some gin and a bit of Lillet". So.... have any of you party animals tasted this beast and how was it?

You might also consider getting in touch with Fortune Elkins in NYC. Contact her through the Bread Coffee Chocolate Yoga Blog She's very active in the new consumer branch of SCAA and has arranged a few coffee focused get-togethers in the NYC area for interested parties. If I recall correctly she actually arranged a Coffee Exchange visit and cupping session last fall. I believe there's some event coming up reasonably soon but not sure what it involves.

Sun dried tomatoes.... butter.... balsamic vinegar.... salt.

Goya EVOO is a good example when compared to pricier Italian brands that are common in supermarkets (most of those "Italian" brands are actually made from non-Italian olives). The Goya has to be one of if not the very best of the inexpensive olive oils. I also buy "store brand" cream cheese when using it for spreading on bagels. I have yet to detect a difference between that and Philadelphia brand although some insist there's a difference.

An online tasting course might be fun... the possibility of an eGullet Culinary Institute class on coffee basics was proposed awhile back but hasn't yet been revisited. I have good appreciation for coffee subtleties (much better than I usually let on here or elsewhere) but I haven't yet developed the vocabulary needed to express myself properly. I am in Syracuse too - Lonnie and I have actually exchanged some vac pot and coffee related emails recently. I think the Gimme Coffee suggestion of Nick's is a good one. Freedom of Espresso, where I work part time, has been serving only blends until recently. I finally convinced them to rotate a different organic varietal on a weekly basis but one varietal vs some blends hardly makes for a constructive cupping experience (not to mention that we don't do real cupping). Peter, the sample roaster for Terroir Coffee, extended an offer to me awhile back to visit them in the Boston area to see their facilites and do a cupping. I'll have to check with him on bringing additional people but I suspect it would be okay. Perhaps a road trip might be arranged with a few people from the area. That can be discussed offline with PM's or emails. I'm always up to trying new varietals. Two days ago I happened to be passing through a relatively remote part of central Pennsyvania and stumbled across Greencastle Coffee Roasters. They have a staggering array of coffees and it's a quirky but appealing operation. I remembered from a previous online search for exotic coffees that they stocked beans from Laos. I've long been in search of a really good Vietnamese arabica in order to make the ultimate Viet iced coffee at home and thought the Laos beans might be a good substitute. I can't say that they'd be ideal in an iced coffee but they possess a very light body with fragrant floral notes - almost too subtle for me but as an espresso shot it was a bit more interesting.

We have so many Chinese restaurant dining veterans on this thread that perhaps I'll find the answer I seek... 1) Is the Hot Sour soup most places serve these days not as hot or as sour as it used to be? 2) Which of the places discussed above has the best Hot Sour soup? I'm not necessarily looking for "authentic" but have found that the Hot Sour soup served at Chinese take-out places where I live and elsewhere is decidely more wimpy than what I was served 20 - 25 years ago when I first began enjoying that dish.

One thing a Vita-Mix will definitely do better than just about any regular blender is crush ice quickly and blend it with other ingredients onto a frozen drink that has the right texture. At home I use a Braun PoerMax that was under $50 and does a great job with froaen drinks both due to motor size and blade type/design but it still doesn't hold a candle to Vita-Mix. The Braun is actually far better than many blenders in the $100 and up price range but it's strictly for home use. The espresso cafes I work in part time use Blend-Tec commercial blenders with success for frozen coffee drinks but people I've spoken to, particuarly in warmer climates where the blenders get heavy all day use.... all swear by Vita-Mix. They say the blender jars hold up better with heavy use and have bearings that can be unsealed and relubricated for extended life (both manufacturers recommmend against total immersion or dishwashers for cleaning the jar but everyone does it). Blend Tec has sealed bearings - when they're shot, they shot and new jars are pricey.

It's good news but I'll need quite a few more years of drinking coffee to cancel the effect of the other.... uhhh.... liver-affecting beverages I consumed for so many years before coffee became my drug of choice

Out of nothing more than idle curiosity (something I'm blessed with an abundance of but some say it's not a blessing)... I'll look around here in Syracuse and report back on pricing. NY State has a minimum mark-up law for wine and spirits that prevents the big "discounters" from driving the little independent liquor stores out of business (at least that's how it's presented). In this area I've never seen discrepancies as large as those you describe but it's bizarre. I have not purchased any Marie Brizard products in years but recall them being at a nice mid-point price between the swill and the top shelf liquers. I just checked the online prices for a PA store - they have strictly state controlled pricing. Marie Brizard orange curacao is $25.29 for the 750 ml bottle and Cointreau is $30.99 also for the 750 ml bottle - not a one liter size.

Not terribly unlike the exchange I've had so many times with co-workers and the like when they tell me about a new restaurant they tried... Them: OMG - that new ___ Steakhouse or ___ Factory restaurant is sooooo good! Me: So - how is the food? Them: The portions are HUGE! Me: Yeah.... but how is the food? Them: Well they give you a lot - you'll have plenty to take home as leftovers. Me: Okay - I get it. But is the food really good? Them: Oh. Uhhhh... it's okay.

We recently visited Christian Constant's shop near Luxembourg Gardens. The older woman (i.e. close to my age!) who was working the front spoke about as much English as I speak French (very little). She summoned a charming young man from the prep area to help us. He was sincerely friendly, well informed about the products and obviously enjoyed his work, including dealing with the public. They were also very accomodating about allowing me to take some pictures.

I can only add that I've typically found average run-of-the-mill Cuban restaurants to be better than the ubiquitous generic Mexican places. But on the rare occasion that I find a really good Mexican place I'll settle for that over Cuban any time. Here in the Northeast good Cuban is much easier to find than stellar Mexican.

If you brine it the whole equation changes. "Slow" is relative but last summer I was cooking brined split chickens on the grill at a relatively low heat and they turned out remarkably well.

Anywhere from cool to room temp but not cold or hot. I recently tried some that was made with Calspara rice (the special Spanish rice used to make traditional paella) and had pistachios and golden raisins added. Did I mention the nice drizzle of caramel sauce on top. I was amazed at what a difference the alternate rice variety made (Calspara is much like the arborioa rice used for risotto but less starchy).

Very good merchant - high on my ist of favorite people to deal with in the coffee business. Call and discuss it with Tom and Maria if you're still sitting on the fence about this - they should be able to help you decide. I have a friend who owns a Starbucks Athena - cheaper machine than the Solis and it's actually a rebadged Saeco but it shares the pressurized portafilter feature. I've used this machine when visiting there and was never able to get really good shots. I always got acceptabe ones that made a decent latte but never got the rich crema etc. that characterizes a truly great shot. Here's another way to look at it.... if you want no muss no fuss and minimal effort but want espresso drinks at home that are better than Starbucks.... the Solis and a decent grinder (Solis Maestro quality level or better). The only other imperative is to get freshly roasted good quality beans. If, OTOH, you are willing to spend a bit more time and effort learning to use the equipment in pursuit of best results and want to produce espresso shots at home that rival or exceed most good quality independent cafes (but not all)... get the Silvia.

Here's a thread from the Home Roaster mailing list that discusses the issue of Rancilio Silvia vs Solis SL-90 It's a worthwhile read. The short version is that straight out of the box with minimal effort you can expect to get pretty decent shots from the Solis and very good consistency from one shot to the next. The Silvia, OTOH has wider temp swings and with a non-pressurized filter will be a bit more finicky for the inexperienced user. Properly handled it can deliver much better shots than the Solis but there's also greater likelihood of mediocre shots if you don't use the "Silvia temperature surfing" techniques so widely discussed in Internet coffee forums. If you upgrade the Solis to non-pressurized portafilters (recommended by most people) you'll decrease the consistency factor until you get more experience with it. I'm not too savvy about electronics and temperature measurement. On the surface the thermistor would appear to be a more accurate way of controlling temperature but I'm not sure it provides much benefit in actual use. Many popular machines use thermistors for the boiler safety valve but nearly all use thermostats for temp measurement of the boiler/brew water. The reality is that with the small boiler size of most home machines there are always inherent limitations to temperature accuracy. People just learn to work around them. On my home machine it's simple - once the machine has warmed up or if it's been idle for more than 10 minutes I just drain off about 4 - 6 oz of water through thebrewhead before pulling a shot. ON the $500 and under machiens the process for gettign ideal shot temp is slightly more involved but not difficult. Out of the box the Solis SL-90 is known for being set to too low a brew temperaturem (about 190 degrees F). It's done intentionally at the factory. You'll never get great shots unless you do the "hack" which involves simple removal of one resistor from the inside of the machine. Brew temp needs to be in the 200 degree range to really deliver good results with espresso. Baratza, the US distributor, will provide instructions on the procedure but it strikes me as goofy that the end user should have to do this in order to get the right brew temp. My second choice in the under $500 price range would most likely be a Gaggia but I'm biased because that was the first "decent" espresso machine I ever owned.

Solis is a good company who makes a respectable machine. The SL-90 wil produce very good espresso but in terms of overall features it's no match for the Silvia. Rancilio Silvia: 58mm commercial sized non-pressurized portafilter Predominately stainless steel construction 12 oz boiler semi-automatic Solis SL-90: 54 mm pressurized portafilter Predominately plastic construction 9 oz boiler fully automatic Pressurized portafilter means that tamping does not help produce more consistent shots. The pressure that builds up inside the portafilter asembly is supposed to eliminate the need for tamping and make extraction more consistent. Some manufacturers believe that the lower end commercial market is better served by pressurized portafilters due to the "simplicity" of shot preparation but no home espresso enthusaist I know agrees. The larger portafilter of the Livia allows a slightly larger volume or weight of coffee to be used when making a shot. This is especially helpful for those of us who seek a really full bodied double shot - it typically takes about 17 grams to achieve the best results but I think the Solis portafilter will hold no more than about 14 grams. The larger boiler of the Silvia means longer steaming time but the Solis has a higher wattage heating element and smaller boiler and in theory it will recover faster to steam the next batch of milk. Stainless steel for the body (housing), drip tray etc. vs plastic? It's not functionally superior but from an aesthetic standpoint and from the perspective of "ruggedness"the Silvia wins. Finally... semi-automatic vs automatic. The Silvia requires that you turn off the brew switch when the desired volume/shot time is reached. The Solis has automatic or programmable volumetric dosing - i.e. it will deliver a specific volume of fluid for each shot with one touch of the button. On the surface it seems more convenient. I'm far from being a Luddite but to me it's another bell/whistle that can (and sometimes does) fail. Semi-auto machines have one less thing to go wrong because they do not have a motherboard or the electronics necessary to control the dosing. I have not heard of any problems with this auto feature on Solis machines but have a friend with a high end Pasquini Livia automatic (about $1300) and another who owns a Starbucks Athena (which is a Saeco automatic with a Starbucks nameplate on it). Both of them have had the full auto feature fail. They can still use the machines in semi-auto mode but why not just start with semi-auto? It only takes 25 -28 seconds for the shot to pull - hardly enough time to go do something else. I can and do use the auto feature on the commercial machines I work with in a cafe environment but it's typically because I get 2 or 3 shots brewing and am steaming milk or pouring a cup of drip coffee while the shots are running. I do not have and see no need for the fully auto feature in the home. So there you have it.... for the extra $40 or $50 that the Silvia costs it is well worth it. There's been speculation for some time that a "Silvia killer" would come along in that price range but it has yet to happen. There have been a few contendors such as the Isomac Venus but thus far none have measured up to the redoubtable Silvia. IMHO it's still the best machine on the market for under $900 price point. If you already own a Silvia just look around to see who can provide an unpressurized portafilter. Start using that and tamping your shots - you'll quickly see a noticeable improvement. Properly used and equipped , the SL-90 can deliver results just as good as the Silvia but it wouldn't be my first or even second choice in that price range.

I live in central NY state - an area in some respects much like some of the areas outside of the Capital district. There's a certain blue collar tradition and in some cases a history of culinary conservatism that seems to affect the perceptions some folks have of more ambitious restaurants in this region. It's just an intuitive sense on my part rather than anything based on extensive anecdotal evidence but it seems that the "pretentious" or "hoity" designations are often tagged onto those establishments trying to move beyond the established local "fine dining" traditions. I've dined at all the likely suspects inthe Syracuse area and foudn none of them to be pretentious despite their sometimes having some menu items that are far from traditional. I'm thankful that, at least in our area, there are those chefs and owners confident enough to step out on their and lead the way rather than pandering to what they think people want. That said... most of our more progressive local restaurants still make some accomodations on the menu for the less adventurous diner - almost a necessity for survival.