phaelon56

I have no experience with them personally but the comments at Coffeegeek La Pavoni PG series consumer reviews are not glowing. The consensus is that if you can find one on sale for $100- $120 it does a good job for French Press coffee but needs modification to do well for espresso. They appear to have a spotty track record for reliability as well, requiring repairs more often than one might hope. I'd be inclined to look for a gently used Rocky if budget is an issue or try to find a deal on a Cunill Tranquilo or an Anfim (both are noisier than Rocky but solid machiens that will do a decent job of espresso grinding).

I think the numbers are still at 300 - 400 for the Syracuse parade but the festivities after the parade draw a few thousand (so the media says). It was a busy weekend in downtown Syracuse with the Juneteenth festivities and the Pride Parade occurring simultaneously on different streets and the Jewish Festival happening the next day..

The only place I see them is when a local mosque is selling them as a fundraising activity. I have a number of African-American friends who were raised eating soul food and although as adults they're all familiar with bean pie, it was not a standard item in their households during their childhoods. Ostensibly, it was developed by a Muslim baker in the Bedford-Stuyvesant section of the Bronx (NYC). It's a popular dish in the Black Muslim community - it would seem that the supposed historical origin makes sense. Googling shjows a number of variations including a mocke oecan pie made from bean but the variety I'm familiar with is made from navy beans. It reminds me of a much denser version of shoo-fly pie in terms of appearance and texture but is far less sweet. I've now spotted some recipes that include eggs, cloves, ginger and a small bit of lemon or lime juice along with the other ingredients. I should imagine that it would be fairly easy to convert the recipe to a vegan dessert, I really like bean pie but yes... it is primarily a transport mechanism for the flavors other than the beans.

I did a thorough forum search and could find nought but my own reference to it in an old post. For those not familiar with the dish, it's a moderately sweet pie with a pastry crust and is made from cooked navy beans, evaporated milk, cinnamon, nutmeg, vanilla and butter (possibly some other ingredients but those are the basics). Some soul food restaurants here in the northeastern US carry it but locally the only place I can find it with consistency is when a local mosque is selling bean pies as a fund raiser (it's might delicious and I always buy some). I've got a hankering for some and thought perhaps I should try to mkae my opwn. Just curious to know if any of you have experience with it and might suggest a favorite recipe to share or suggestiosn for ways to perk it up with some added ingredients. Don't even get me started on "white potato pie" - that one's really tasty but apart from potato and coconut I have no clue what's in it.

Might we presume that in the NeroW household most meals are now based on simmering?

I actually started using a mix of low fat ricotta and non-fat small curd cottage cheese in my lasagne in an effort to reduce the fat content (along with a really good quality hot Italian style turkey sausage available here). Never did read a recipe for lasagne but sure am glad I stopped boiling the noodles. I don't use the "no boil" noodles - just some extra sauce and a bit of extra cooking time for the regular dried ones and they come out nicely al dente. If you say so herb I imagine it must be true - the only noodles I got to eat as a kid were Mueller's wide egg noodles, boiled and then fried in butter until they got browned and crispy on the edges. I imagine my German and Irish ancestors were still gnawing on charred hunks of meat when the Chinese had ong since perfected elaborate noodle dishes. I think that if my father had been a more adventurous eater, my mom would hvae stepped up to the challenge but she had to accomodate his tastes (he is known to friends and family as "nothing on it O'Neill" - he considers black pepper and ketchup to be exotic foreign spices!). Although my mom grew up eating fairly mundane Irish-American food, fresh ingredients were of paramount importance. My grandmother had two vegetable vendors who stopped by every day but Sunday - one in the morning and one in the afternoon - she bought plenty from both and insisted on fresh veggies every day for all nine kids. Also, despite the fact that she knew the butchers (or perhaps because of it ) , my mom was required to pick out the cut of chuck when she was sent out for ground beef and watch the butcher grind it - pre-ground beef was not to be trusted (some things really don't change!). I tried my first frozen bagel at age 16 and my first "real" bagel at age 18. That was around the same time that I tried such exotica as Chinese take-out food, cheesecake etc. - it really was a sheltered life. Since then I've grown to the point where I'll try damn near anything once (short of things like tripe and Rocky Mountain Oysters).

I too have really come to appreciate clean and light flavors that let the ingredients shine through - it's probably why Vietnamese food is my favorite cuisine. Havng grown up eating (or should I say being forced to eat) limp, overcooked and bad tasting veggies, it was quite a revelation to me when I tried properly cooked veggies and greens for hthe first time as a young adult. There are some heavier cusines that I've grown to have a deep appreciation for, most particularly "soul food" (fried chicken, slow-cooked collard greens, mac 'n cheese, etc.). Still can't tolerate candied yams, especially with sweet potatoes but to each their own.

I really enjoy reading so many posts here by people who have specific cultural and ethnic backgrounds or food related experiences gained by virtue of where they lived during their upbringing. The range runs far and wide - we have members with deep roots in the American South, India, Indonesia, Japan, the UK, the Jewish diaspora , Italian-American etc. (the list is nearly endless). My ancestors are predominately Irish with a bit of German thrown in but I'm so far from my roots that I can't identify with a specific culinary tradition related to my ancestral culture. Apart from the usual suspects like roast beef, fried haddock on Fridays, meatloaf, potatoes, potatoes and more potatoes..... I lack an identifiable food culture to call my own. It's hardly an issue as I learn so much here and am open to trying new things but I'm curious about the experiences of others. Do the culinary traditions of your childhood and upbringing have a profound or even a subtle influence on your style of cooking, your dining out choices and also... do these influences somehow inform your perception and assessments of other cuisines that you try? The recent post that prompted these ponderings was Jason Perlow's assessment of the BBQ brisket served at the Big Apple BBQ Block Party. His direct comparisons were to the style and characteristics of brisket as prepared in Jewish homes. There are so many variations on this theme - comments and discussion will be appreciated.

Forgot to mention - one thing that seems ot help when trying to really sear the outside of something in a skillet is ot have a bit of weigh ton it. When I saear yellowfin tuna steaksI press down on them with a flat stiff spatual the entire time they're cooking (which is only about two minutes on the first side and 90 seconds ont he second side). I've seen commercial places use some sort of a metal with on burgers that were on the griddle so apparently there is a method to the madness. I've run into that simmer/boil dilemma and can often solve it by placing a lid on the pot and moving it over so there's an open space at one edge. I turn the heat down low enough so that it is below a simmer and then put the lid on. The extra heat that's contianed byt the lid will raise the bubbling toa simmer l;evel that can be adjusted by just sliding the lid a bit mor or less. By some people's standards I'm probably way too careless about kitchen sanitation. I do keep a clean kitch but don't worry too much about the little stuff. I have never ever become ill from anything that I ate or prepared in my own kitchen, including a few things like stews made from meat that had started to develop just a bit of a rank odor (I was broke and it was the only food I had). I am very cautious about home canned foods if it's something I bought at a farmer's market or the like. I'm also fastidious about shellfish - if there's the slightest doubt about its freshness I'll throw it out. I suffered the effects of bad raw oysters once (from an upscale restaurant) and never want to live through that again.

Excellent points on all counts. Those of us who home roast are well aware that not all varietals are created equally. Despite sharing the same altitude and being geographically close to one another, there are often estates that grow superior beans to what some neighboring operations may offer. The Guatemalan, Costa Rican or Nicaraguan et al coffee that you buy at Starbucks or in a local cafe will often be very good but even better examples of these varietals are available to home roasters and discerning commercial roasters. The best estate coffees get cupped and assessed by the buyers and sell out quickly at auctions. Like wine, there are also variations from year to year and crop to crop. Properly stored, green beans have a useful life of one to two years. There has been discussion on the Home Roast List, alt.coffee and elsewhere about the viability of vacuum sealing and freezing green beans to prolong their useful life but there does not seem to be a consensus about how useful this is.

This coffee really does exist - it's not quite in the "live six foot crocodile found swimming in NYC sewers" story category but there's more myth than truth. There's a fair amount of supposed Kopi Luak sold in Vietnam - coffee growers there advise that most of it is counterfeit. The action of bacteria on the bean having an effect makes sense. Anyone who has experienced the unique flavor of Monsooned Malabar beans can attest to the fact that certain envirnmental conditions after the green bean is harvested can have a beneficial effect. Some Indonesian coffees such as Sulawesi and Sumatran are also sold in "aged" varieties although IMO those are more of an acquired taste than the Malabar. Her's an explanation of the process that the Coelho's plantation uses. Excerpt is from the Sweet Maria's web site Dr. Joshua's Malabar Gold and Sweet Maria's Liquid Amber are two relatively well known espresso blends that make good use of this bean. I've taken to using it in nearly all my espresso blends and love it but have not yet tried it as a straight varietal coffee.

1. Yes - the big ones are caper berries and I'm surprised that you ended up with those. I throw them into fish dishes and seafood stews for flavor and that sort of thing but most stores seems to stock only the small capers. 2. If the meat has been on there for a year or less and does not have noticeable freezer burn it should be okay for a stew. Thaw it out, cut into chunks and braise with some of the leftover red wine and some beef stock. Throw in a few potatoes, some carrots, onions and celery in with it. Braise for an hour or two and then thicken the stock. Even older beef that is a cheaper cut can work pretty well as stew. 3. I don't drink either. I buy Sutter Home or a comparable brand of Merlot and Chardonnay (or Sauvignon Blanc) in four packs of 8 oz bottles withh screw caps. It's perfect for making sauces, reductions, poaching fruit etc. When I use half of the 8 oz bottle the remainder keeps well enough in the fridge for a week or two. 4. I've never made hamburgers at home but the suggestions made already are good ones. Be careful with the egg - it works but a little goes a long way. If you still have problems try sticking the patties in the freezer for about ten minutes before throwing them in the skillet. They won't freeze but they'll firm up that way and it might help.

Cream of tomato soup and a grilled extra sharp cheddar sandwich- preferably a bit charred on both sides. That works for me regardless of whether it is an actual physical malady or I'm just not feeling like the world is a great place (despite the fact that it is). Nessa is on to somethign with the coffee, though for me it is a really good espresso drink that works the best. And ice cream. Always, always, always ice cream. Not to shortchange creme brulee either but I have yet to make it at home and it's tough to find a good one locally.

We don't have a Trader Joe's anywhere within a few hundred miles or more of where I live. I suspect the closest one is about 250 miles away in NJ. Wegman's carries a few of the obvious suspects like Pellegrino Limonata but only in the small bottles and their prices are very high on specialty sodas and beverages.

Good thread. I'm thinking that maybe this needs to be moved over to Cooking so more people will see it and jump in to share their ideas? I'll take the liberty of PM'ing a Forum Host and see what they think. I like the idea of apricots (which are not high on my list of favorite fruits) with some kind of chili peppers. My favorite West Indian hot sauce (actually my favorite hot sauce aside from Marie Sharpe's) is Matouk's. I looks almost liek a chutney and has a healthy does of mango along with habanero and many other tasty things. I think apricot and habanero might make a great thick hot sauce or even an unusual pepper/fruit jelly.

If "the technique" means cooking meat of one sort or another over a wood fire, I'm sure it predates written and oral history in many parts of the world. I was not fortunate enough to attend the event in NY and although sidebar activites such as the panel discussion are interesting enough for many, my reason for attending would have been the presence of so many styles from widely disparate geographic regions, all represented in one place over two days by some of the acknowledged pitmasters of the business. Sure.... I could duplicate that experience by getting in the car and driving, but to get first hand taste of some of the best of Texas, NC, Memphis and assorted other areas all in one day? I think it would be worth a visit. That said.... I hate wading through crowds and don't regret missing this year's event for that reason.

Tall glass of Fresca with about an inch of cranberry juice is my absolute favorite cocktail. I already prefer Fresca to any other diet soda but with Splenda it would be the bomb.

Lots of good questions: Disposal of grounds: General consensus is that coffee grounds should go into trash or compost, never down the drain, even if there is a garbage disposal. I've been washing mine down the drain for quite awhile but I only make coffee once or twice each week (espresso the rest of the time and my espresso grounds go in the trash). I've never had a clog - knock on wood. Supposedly the grounds will clog drains after awhile. Vacuum pots: I have one of those small Bodum stove top vac pots and love it. I'd guess that the brewing and cleanup process is about the same amount of work as a French Press but unlike the press pot method, there is no sludge in the bottom (but the robust body and flavor is still there). For both French Press and vacuum pot I suppose the methjod you're using is the only way to adequately dispose of the grounds without washing them down the drain and it's a PITA. Leaving coffee in the press pot: If it tastes good do it. My patented method is to do what works best for me with a minimal amount of effort as cheaply as is reasonable and the hell with what "they" say. The coffee is still brewing when its in the press pot but if it tastes good to you that's the answer - leave it in there. I immediately pour off all but one mug of my vac brewed coffee into a preheated thermal carafe (cheap - $6 - $8 at Walmart or Target). I do that because I'm a sipper and it's likely to be an hour before I get to my second cup (I'm a weekend coffee drinker and do espresso on weekday mornings). By the way.... 3 - 5 minutes is the ideal brew time for coffee in general, regardless of method but most auto drip makers take much longer to brew a full pot. Grind and amount of coffee to use: You need more coffee. Recommended amount is two tablespoons (one standard coffee measure) per six ounces of water. You're running 25% short or more if you use 1 tablespoon per 4 oz. For French Press the right grind will be one that leaves a just a bit of sludge in the bottom of your cup but not too much. For vacuum brewing it's the grind level that will allow the coffee to move between pots without the filter getting clogged. I use 23 grams of coffee for 15 oz of water and 39 - 40 grams for 25 oz of water in my vac pot. Haven't measured it in scoops but I suspect that it's more than 2 tablespoons per 6 oz. French Press and vac pot require a slightly coarser grind than drip coffee and also use a bit more coffee but the results are usually worth it. Alternatives: Have you considered one of the small Melitta cones? I have the one that makes four cups and it can be used to make four or two. It's ideal for mkaing enough coffee for two large mugs full and very low tech / simple. Boil the water, turn it off, wait a moment for the temp to drop a few degrees, pour a bit over the grounds to saturate, wait another short moment and then pour in remaining water. I found a cheap thermal carafe that the Melitta cone sits on directly and brew into that. It's better than auto drip coffee and not quite the equal of French Press or vac pot but so easy and the filters (get the unbleached ones) can go straight into the trash or the compost heap with the coffee still in them.

As recently as a month or so ago, their sign was still up and I assuemd they were still open for business. I went by there this AM on my morning espresso run and notice that the signs are gone and the rest of the building also looks empty (they were only one of a several tenants). Syracuse is far more progressive than it once was but I suspect there is still a market for such an establishment. Not sure what's behind the closing. I had a rather humorous experience late one night after the Bumbershoot when I went walking with some friends in search of cheap eats. We walked up the hill to Seven Coins, assuming it was a glorified diner and getting a bit of sticker shock when we saw the menu. In our subsequent search for a better option, I spotted a tavern in a big old house not far away and suggested we venture in and ask some patrons for suggestions. It turned out to be a Country & Western gay bar. It was so incongruous and weird to me - a Country & Western bar in downtown Seattle?!!! (the fact that it was a gay bar was cool but I still couldn't get over the whole C & W thing with all these couples wearing matching Western outfits etc.).

I 'm reasonably sure I was at the one at the location you're describing but it was in July or August. It may have been closer to noon when we were there but maybe it was just an off day. I'll definitely revisit there and will also try the other ones you describe. My GF is not particularly into antiquing but she's always up for any kind of shopping and that fits the bill

We have a hot dog place called Heid's which is sort of a local institution ("Food You'll Like" is the motto on their cool Art Deco building). It was a major shock to purists and local hot dog fanatics when Heid's began offering ketchup as well as mustard. For ficty year or so, since their inception, they offered nought but brown deli mustard and relish for their dogs. Many local dog-hards were outraged when the premises were desecrated with the red stuff

Not in Wegmans - they run way too tight a ship for stuff to sit around for more than 6 - 12 months - even on a bottom shelf. I suspect that there was just enough of a local market here that our regional bottler (Clinton's Ditch Cooperative - great name for a soda bottler, huh?) still makes it. Heavy local radio advertising has started for C2. I find it interesting that the push is "Half the Carbs!". They also mention "half the cals" but the real marketing push is on low carbs. Duh. I should not be surprised (but I am anyway).

Are you in the US and if so.... in what region? There are some good roasters in a variety of places who ship on the day of roasting but shipping costs really add up if you're going coast to coast.

from the linked NYT review and It sounds to me as though V is snickering at the diners and winking at everyone else. [rhetorical] Why am I not surprised that descontructed dishes cost more than ones that someone in a kitchen had to assemble" [/rhetorical]. I already have food at home. Last time I checked it cost less than $9 per bowl for me to create deconstructed onion soup

I just had lunch with a coworker who described some "Buffalo Wing Pizza" that he tried last week - insists that it's great. Brush the pizza crust with the hot sauce/butter mixture and then spread small chunks of sauteed, roasted or grilled chicken on top. Add cheese, bake and serve. I think it might actually taste good with a light sprinkling of gorgonzola or bleu cheese instead of mozzarella but I have yet to try it.