phaelon56

Just to clarify the context of Melkor's post (mea culpa - I should have done this sooner but had no idea he'd get the beans so quickly).... eGulleteer Hiroyuki was kind enough to send coffee samples that Mr. Nakagawa offered. I split up and distributed them by Priority Mail among some Coffee forum regulars who might serve as good judges of the beans roasted by this unique method. Apologies for not making it a public offer but there was a limited amount of coffee to distribute and it was crucial that I get the samples to people in a timely manner. The beans samples were roasted exactly one week ago today if my understanding is correct. I have also sampled the espresso and agree with your findings. It was smooth with very little bitterness and decent but not outstanding crema. I find it to be well balanced - no strong fruit or chocolate notes. More notes later - my schedule has been to busy to make coffee at hoem for the past few days.

It's way different here on the east coast although things are changing. Yes it is a matter of semantics but the distinction babyluck made between stand-alone joints in dining car type buildings and those in a storefront is a good place to start. In the metro NYC/NJ area a diner may be more upscale than the traditional greasy spoon diner but I think those archetypal places in NYC with a counter, some booths and a limited breakfast and lunch menu fit my classic definition of a coffee shop. I categorize the places that have a bakery on-site and a huge menu with all kinds of food (and sometimes even mixed drinks!) "New Jersey Style Diners". These are indeed a separate category from classic greasy spoon diners such as the Bendix Diner on Rte 17 in Hasbrouck Heights.

Jackson's Java is pretty good but can be inconsistent. The University City Blvd location is convenient for me at the moment because the GF lives way out there in the 'burbs and it's less than a ten minute drive from her place. She's willing to sell the house and move once I get there but I'll poll some of you by PM rather than get OT with real estate/locations/neighborhood culture in this forum. Not trying to be snooty but just stating a fact: serious espresso places in the US use La Marzocco machines with no exceptions. There is a now a contender on the market but until the new machine gets out there and proves itself.... only the LM's have the temperature stability needed for consistent results (but you still need good fresh beans and a competent barista but I digress). Java Passage will be the first and thus far the only place in Charlotte (at least that I'm aware of) who is using the La Marzocco machines. I've noticed that in addition to and perhaps integrally related to this is the desire among much of the local community to keep raising the bar culturally, especially in relation to food. I also notice that they've gotten more than just people from NY - spotted a condo for sale in uptown - 3 BR and 3 baths for 1.2 million $ - that's getting up into NYC prices!

At the end of 2005 if I can tolerate the long distance relationship stuff for that long. I may just give in and get there a bit earlier but certainly not any sooner than a year from right now. I made a comittment to some folks here toi give them at least a year as their coffee roaster, espresso machien tech and early morngin FOH guy for a new cafe location they're opening. The $$ will let me move to Charlotte totally debt free and the experience I'm gaining is targeted at opening a coffee business shortly after I arrive there. The current plan is to start with just roasting and with Internet retail and some local wholesale customers to be followed by regular retail sales. Those plans will undoubtedly evolve. One of my new on-line acquaintances, Bob DeLano (along with his wife), is opening an espresso bar in the South End a few weeks from now Java Passage He's got top shelf equipment being installed and has done his homework. He'll be getting his beans initially from Counter Culture Coffee in Raleigh-Durham, an establishment that has earned an excellent national reputation the coffee and espresso community. I have no doubt that they'll be offering the best espresso Charlotte has ever seen to date. Interesting that you mention the noticeable improvement that's occurrred inthe past ten years or so in Charlotte restaurants. A similar trend has occurred here in Syracuse, where I'm currently living, and in another parallel development, our suburbs have also become chain restaurant hell. With only a few notable exceptions, all the interesting new places are in city neighborhoods.

How about that classic looking old diner place that's katty-corner from Dish? Had a sign saying BBQ in the window and I was curious. Is it just another greasy spoon? Thanks for the tip on the "dining with a view". I'll impress the GF for some special occasion and take her there for a surprise dinner (she's not tuned in enough to local Charlotte developments to know that it's going to be opening).

Several months ago we had a lively discussion here about Marcella Hazan eats at Olive Garden, Food is Poor but Wine List Commended It's sort of an intriguing premise for this community. Chains in general are considered by many in the eGullet community to be an abomination but, whether it be due to locational issues when on business travel or the desire to satisfy a less adventurous loved one (my GF happens to enjoy Olive Garden), many of us sometimes end up eating at one on occasion. The original thread was based on a USA Today article in which Hazan dines at an Olive Garden and offers an assessment, based on her knowledge, experience and tastes in authentic Italian cuisine (sorry but the article no longer appears to be available on-line). Have you ever, out of curiosity, necessity or just plain old fate circumstance, dined at a chain restaurant? What was or is your overall opinion? Anything that they did or do the right way? What sort of chain restaurant would you launch, given the opportunity, and what measures might you take to ensure that it delivered an experience better than what we've come to expect here in the US? I'm reminded of another recent discussion of the NY Times article about Ferran Adria's "Fast-Good" restaurant (registration required). It's only one location but he apparently has about a dozen planned.

Probably more downscale than you're thinking of but many Vietnamese restauirants offer them either as a regular menu item or on a semi-regular basis as a daily special. Expect to pay about $5 - $25 for a dinner with frog's legs as the entree. Up here in the boondocks I presume that what we get is frozen but they may well be able to get them fresh in the NYC area (a bit ironic as there is a place about 15 miles from here that raises frogs for consumption but it's a wholesale operation and their output gets shipped off somewhere).

I'm intrigued by this concept but does the top crust look a bit weird? I'm visualizing well defined edges where it hits the edge of the inverted bottom and then drops down the what is actually the top edge of the pyrex pie dish that it's being baked on. Is there some way to blind bake the top crust so that it will have a more natural curve when it's removed and added to the pie before final baking?

Apart from the fact that many Italain restaurants supposedly add butter to their marinara sauce I found absolutely nothing in that article which hasn't already appeared countless times elsewhere in nation, regional and local media - both print and television. The article is more or less a rehash and summarization of stuff that's been bandied about for quite awhile. If I really, truly want to lose weight and keep it off I either have to cook at home so I know exactly what's in every dish or just do the easy thing - when dining out just cut your entire dinner in half (including the starch and veggies) and take half home to stick in the freezer for a quick lunch or dinener on some other day. It really works.

In response to an inquiry about The Tower Club at Ithaca College I came across a mini-index of Ithaca dining with ratings. Keep in mind that it's all contextual - they're reviewing relatively fine dining along with pub food but of the places I've tried they seem to be pretty much on the mark. I don't see Coyote Loco mentioned - they were a bit northeast of campus and had decent Mexican and tex-Mex food in a fun casual atmosphere but nto sure if they're still around (I moved away from Ithaca nine years ago and visit only on occasion). I forgot about Maxie's, which is listed, and probably still features Cajun and New Orleans influenced food. Ithaca Portal Dining Reviews The Tower Club is open for lunch only and is operated under contract by Sodhexo-Marriot. Review indicates that it's not bad for sandwiches etc. It's really all about the view, which is the best lake view in the city of Ithaca (other than the upstairs outdoor deck at the Johnson Art Museum which runs a close second). There's also a relatively new Mexican place near the Commons called Viva Taqueria that looks good. Many peopel swear by the Thai restaurant ont he Commons but I had such a weird experience with the hostess/owner there on my one visit that I vowed not to return and haven't (it was weird as in could have been a comedy sketch). Thai Cuisine on Meadow Street / Rte 13 used to be really, really good but has slipped. Also.... there are some folks that serve excellent Laotian/Cambodian food (lots of noodle dishes) at the Farmer's market. Not usre if they have a restaurant (I haven't located it but think they might). Their food is worth checking out.

I haven't tried it yet. It's from the Bourbon variety of plant and is said to have larger than average beans. The Sweet Maria's home roaster discussion list had a few dialogs about it. The verdict is that it's a decent but not exceptional coffee in the style of Central American coffees - somewhat acidic with bright flavor notes. The Galapagos don't have any really mountainous regions and there are distinct limitations to the quality arabica can yield at lower altitudes. It sounds to be one of the better low grown coffees. Interesting background on the coffee here Galapagos Coffee

I enjoy drip coffee made with a Melitta cone and paper filter (it is indeed my favorite method of making drip coffee other than vacuum pot) but I don't think it will come close to achieveing the concentrated nature of the decoction that comes from the davras. If you should by chance have a good Vietnamese restaurant nearby, I suggest trying Vietnamese style espresso with sweetened condensed milk (most often served over ice but some drink it hot). I believe it to have the thick and concentrated nature of the South Indian filter coffee and the sweet nature of the condensed milk probably has some resemblance to the milk with added sugar that you're familiar with. I respectfulluy suggest that non-fat or skim milk has no place in coffee drinks. 1% can be tolerable and 2% or whole is better. I prefer to drink better qquality coffee with smaller amounts of milk rather than have drinks with lots of skim milk. I also take an occasional break from coffee but never for more than a few days as I enjoy it so much and to date no one has advised me of any ill effects (granted I do not usually consume more than two double espresso's or two cups of coffee in any given day).

No - it's not even in Charlotte. You have to go up Rte 85, get off at the second Huntersville exit and go east on Rte 73 for about 1/2 mile and then turn south on Rte 116. It's in hte middle fo nowhere. I was more interested ina good traditional country breakfast than in smoke and grease (but I'll tolerate them when I have to). We'll try the Coffee Cup next time. We'll also try the Penguin as neither of us have ever had fried pickles. Making a trip for meals from the University area seems almost a given if you're looking for anything other than chain food (although we've had pretty good lunch food at the Lava Bistro in University place). How are the burgers etc at Herlocker's Drive-In?

You are cutting the slices relatively on a diagonal across the grain, correct? If not this could be compounding the problem.

Does this mean you want a casual place where you can get in and out fast? Traditional but not terribly overpriced is The Antlers - If I recall correctly it's on Rte 366 near the intersection of Rte 13, about a ten minute drive from the Cornell campus. The Commons (downtown Ithaca) has a few places like Simeon's with upscale bistro food and Benchwarmers (sports bar) with chicken wings, burgers etc. and a Thai restaurant. Good alternative might be Valentine Cafe. It's a bit more out of the way but still within the city of Ithaca. Owner Etienne Merle once ran what was widely thought to be the best French restaurant in NY state outside of NYC (L'Auberge du Cochon Rouge) but went on to other projects many year ago. He's recently returned with a small cafe / bistro that has moderate prices and a French influence but with a focus on regoinal and local seasonal ingredients. If he's involved I think it must be pretty decent - I haven't had a chance to try it yet. Should you want to go really simple just head straight for Roma Pizza on Rte 13 / Meadow Street and then go across the street to Purity Ice Cream for dessert - that's my favorite. By the way.... right near those two places is the Ithaca farmer's market - not to be missed. Great selection of local products and there are many, many stands selling prepared food of all kinds.

Have you tried the Jamaican brand D&G? I've been drinking the Goya on occasion as it's the best I can find locally and only 50 cents per bottle but I recall the D&G as being similar to Goya and a bit better for my tastes. We have no Jamaican markets locally and I only seem to find it on rare occasions in a Jamaican take-out restaurant

The thicker ones usually come ina rectangular shape. I had a Williams-Sonoma 1/2" thick stone for four or five years. It never broke until I gave it to my brother. He pulled it out of the oven when it was still hot. I suspect the thermal shock of hitting room temp air was a factor. My current stone was acquired at an Italian specialty grocer - I suggest looking for one. They will usually have 3/4" thick stones for about $30 - $35 - well worth it. Like Tommy's, my stone rarely moves. I leave it in the oven all the time. For those without a peel.... get a peel. A Best Kitchen sells them really cheap on-line but best to try a local restaurant supply house first. Also - if you're really tryign to replicate the true Neopolitan style it's advisabel to follow slkinsey's recipe - it really works. I like to add a bit of olive oil, a spoonful of honey and about 1/4 extra fine golden durum (semolina) flour to my dough but I'm looking for a different texture than the true Neopolitan style. Regardless... I don't live in the NYC area anymore and find that my pizza at home is better than anything I can buy out in a pizza shop locally.

Did they indicate that the chocolate covered licorice "lentils" were intended to be stirred into and dissolved in the coffee? If so it's intriguing and I'd love the chocolate aspect with some coffees but licorice I prefer to eat unadorned and most definitely not with coffee (I'm sure all you black coffee with Sambuca on the side lovers will disagree). As for extra little goodies coming with the coffee.... I rarely dine in restaurants upscale enough to offer that but my second favoreite most place for cappucino in NYC's Financial District is the Leonides Belgian chocolate shop. They include a small chocolate truffle of your choice with every espresso drink and the espresso is better than average for NYC - definitely beats any Starbucks. Leonides used to be my favorite until eGulleteer "alacarte" clued me in about Klatch. It's at 9 Maiden Lane, just a few doors in from Broadway, close to Trinity Church. I don't know that they actually make a better espresso drink there but it has great homey atmosphere and is the type of small locally owned business that I like to frequent and support.

I was thinking that you had grilled goat cheese on wheat bread, drank the wine with it, polished off the bourbon in an all-night drinking session and then drank the coffee the next morning in a futile attempt to sober up. So wrong. The Alpenroast rocks but you will need good ventilation when the cooling cycle kicks in. I've been using one for a couple of years and can offer plenty of tips and tricks but you'll have to visit the fabulous eGullet Coffee & Tea Forum to discuss that. On with the blog. I love puzzles if other people are solving them.

I hope I end up moving in next to you some day or vice versa. I'll eat anything you bring nor matter how it's prepared - and I'm a really good neighbor Actually.... just weighing in to reiterate the comments already made about your thoughtfulness. It's refreshing and heartening to see people continuing to care for their neighbors in such a way.

Kona really suffers if it's over-roasted - the subtleties are lost. Also.... not all Kona is created equally. The issues of terroir, which are well known in the world of fine wines, are equally important in coffee quality. There are some truly great estate Konas and others that are darn good but still lesser coffees. Finally we have the issue of subjectivity. Have you had truly outstanding Kona that was a very memorable drinking experience or rather.... have you heard/read that Kona is a world class coffee and haven't yet found one that seems to meet that expectation? I find that people often expect Jamaican Blue Mountain or Kona to be a sort of "in-your-face" transcendent experience that is earth-shaking and markedly superior to any other coffee they've ever tried. My own highly subjective experience has been different. I've found Kona to have delicate fruity notes and spice tones that are subtle. The outstanding JBM I've tried has been great because it was so well balanced - more so than any other coffee I've tried. There's is a definite point of diminishing returns in high quality coffees. A good quality properly roasted arabica at $8 - $12 per pound is so much better than $2 - $4 per pound supermarket coffee that one might almost consider it to be a completely different beverage. Jump up to $20 - $35 per pound specialty coffees like Kona or JMB and the corresponding increase in quality based on higher price is not necessarily an indication of markedly "better" quality. rather, it's a function of supply and demand. These varietals are grown in limited amounts in specific areas and have particular qualities not really duplicated by other coffees. I can't justify drinking these pricier coffees on a regular basis due to my personal budget but love making a pot to enjoy with friends on special occasions.

Am I right in remembering that Columbia is doing some sort of campus expansion project that will bring the edge of their active property even closer to the new Dino location? Not that it really matters - they'l do just fine evene without the student business. There's a Fairway Grocery that opened not long ago right in that general area and the onwers of Dino are pretty shrewd about locations. Both their Syracuse and Rochester places opened in what seemed unlikely spots at the time but both have worked out nicely to say the least. One of the advantages of being up there should be more availability of nearby parkign and they'll also be able to set aside a substantial amount of space directly in front of or adjacent ot the restaurant for motorcycle parking. In Syracuse it's a treat to go there just to see the amazing bikes.

I had only a hand held circular saw at the time. had a local builder trim it to size with his bandsaw so it would fit on the counter space I had available and then sanded it down nicely with a finishign sander. I used to use mineral oil but now that I have a new kitchen with a maple top peninsula I have switched to John Boos Mystery Oil. They add some boiled linseed oil and paraffin into the mineral oil and IMHO it yields a less sticky finish.

I've heard great things about Barry - both the quality of his product and the passion he shows for the coffee business. Here are some places to consider trying for mail order coffee, especially espresso: Espresso Vivace Espresso guru/pundit and "brew temperature Nazi" David Schomer (a loving appellation from his fans) sells his blends and varietals mail order. You may or may not like the style of his blends but the quality and freshness are assured. Alterra Coffee Milwaukee area roaster with a an excellent reputation in the Midwest and beyond Coffee Emergency This is a pricey and very small scale supplier - he roasts on a modified gas grill and his Code Brown espresso blend has been getting consistent raves from people discussing it at coffeegeek.com - many claiming that it's the best espresso they've ever tried. Intelligentsia Coffee Chicago based with a large following. Their Black Cat espresso blend is well known. Caffe Artigiano in Vancouver BC actually imports this stuff to use as their house blend. Rumor has it that it's really optimized for commercial espresso machines - results at home may be slightly different. Gimme! Coffee Ithaca NY based roaster who has now expanded to NYC as well. I've heard great things about their Platinum Blonde blend. Haven't tried it but I have tried their Leftist espresso blend. It has a definite following but is roasted a bit dark for my taste. Stumptown Coffee Last and certainly not least are the superstars of the Portland OR espresso scene. I've been to one of their cafe's and these guys really do it right. Their Hairbender espresso blend is well known and popular.

And then there's my former office partner.... who would fill his grungy plastic travel mug with straight black Folger's or the like for the morning commute, leave the unconsumed portion in the cup on the dashboard when he arrived at the office.... and then down the remaining swill on the ride home. Keep in mind that the days where he did this typically had an outside temp of 20 degrees F or lower. No concern for contamination but that was some vile stuff that he drank.