phaelon56

Contrary to popular belief... I don't' drink too much caffeine either! Starucks uses more coffee per ounce of water than is standard practice (or even desirable, to my way of thinking). The guy referenced int he article was drinking TEN CUPS of Starbucks coffee per day! Ouch. No wonder he was jumpy. It's not widely recognized but the fact is that better quality coffees (high grade arabicas) have less caffeine than the cheap robustas used to produce grocery store mass market coffees. Another intriguing fact is that properly made espresso has less caffeine than a standard cup of coffee made from the same bean type. The very short brew time of espresso production extracts the essential flavor components of the bean but yields less caffeine than brewing coffee by drip, French press etc. For many years my standard at home drink was "half-caf" - a 50/50 blend of regular and decaf beans. I'm presently trying to develop an espresso blend that will be 60% - 75% decaf but still have the crema and flavor of standard caffeinated espresso. Why? The answer is simple: so I can drink three times as much!

I suspect we've brushed shoulders or rubbed elbows a few times at Jazz Fest - I attended the first year that Geroge Wein revived it as Newport (1975 if I recall correctly), missed a few years and then started going again annually until a few years ago. Missed last year but the lineup looked weaker than usual. I substituted with Seattle's Bumbershoot Music and Arts Festival A combination of budget and schedule has prevented me from trying more upscale dining options when I've been to SPAC for Jazz Fest but I usually include a trip to Hattie's....

I forgot - Captain Tony's is on a side street off Duval and is said to actually have been the original Sloppy Joe's or at least it was (supposedly) the place where Hemingway hung out. If you have a place with a kitchen or want to get some food for a picnic lunch, there's a really good little market with some "gourmet" typ items and decent meat and fish. It's on the water near a marina - close to A&B Lobster House if I recall correctly. There also used to be a place called The Turtle Kraals (or maybe it was near the Turtle Kraals?) that had casual foood like fresh shrimp boil and the like - it was by the water and you ate at picnic tables - not sure if it's still there.

Have you tried the brown paper bag method? Shape the loaf and then place it inside a small brown paper lunch bag (or sack depending on what they call them in your neck of the woods). Wrap tightly in the bag, forming the loaf. Bake as usual but right inside that damn bag (I put mine in an oblong casserole dish). The bag helps the meat retain moisture and simultaneously wicks away the fat. This really works - I swear it does. You may want to throw it back in for a bit after removing the bag to get a bit of cripsiness on the outside as this method yields a soft exterior.

Toasted multigrain whole wheat bread and a bit of ketchup or better yet - some good chili sauce or BBQ sauce. I can't imagine eating any other way. Cheese? Yuch.

The French will certainly see to that - they defend the use of the term "Champagne" quite vigorously (as well they should). Personally.... I don't care. When I did drink I only wanted to know how did the drink taste? Groovy names are a great marketing cheme but it's always about what's in the glass. Perhaps the drink mixing world should borrow from those marketing geniuses in soft drinks and rename the gin, vermouth (and possibly bitters) combination as the "Classic Martini"?

I have a cheesy little Charbroil electric H2O bullet smoker and I can make better ribs than damn near any BBQ place I've ever tried (at least here in the Northeast where good BBQ is always in short supply). The bugaboo for the electric jobs is ambient temp - has to be moderately warm outside or they can't do the job. Should be less of an issue with gas and no problem at all with charcoal.

I can do any of those dates - count me in for the Saturday dinner. Possibly plus one. I've been busy girlfriend shopping but not sure whether I'll have one all picked out and ready to introduce to the eGulleteers by then (or one may come and go before then.... who knows?)

This was the scene in my front yard this very morning. I couldn't find a gol darn crawfish anywhere - I guess they don't like the cold. Or maybe Mayhaw Man swiped 'em all for his boil?

I take it all back - it's a beautiful fish. I should have inquired as to the price - this vendor tends to be cheaper than the fish markets and the grocery store on most items.

Yes... the side street deli's with Cuban sandwiches are often a good choice. I second the suggestion for breakfast at Blue Heaven (lunch or dinner too - for that matter). Be sure to try the "famous pancakes from scratch" - they are incredibly good. Don't go to KW without visiting Blue heaven - it's must. There's a little soul food place acroiss the street - it's decent for take-out and run by really nice people but no wow factor (yes I do both love and know good soul food). Have heard a number of reports in the past couple years that Louie's Backyard has really gone down hill in terms of food quality. It is now generally recommended as a great place fro drinks or maybe lunch but not a good dinner choice. Haven't been to Kelly's but had a good breakfast at Pepe's. I used to be very active in the Fodor's Travel Talk forum - Mangia Mangia always received good reviews from folks who posted back about their trips. That was the last report that I heard - good food and good value if you like pasta. Many peolel swear by Mangoe's on Duval but I had a mediocre lunch there - I think it's a better place for drinks. Lots of foklks rave about the Half Shell Raw Bar over at the Bight but I was unimpressed by the conch chowder and found the conch fritters to be really greasy. Best conch fritters I tried were at the stand in front of the Aquarium entrance but they tend to close early. The fritters sold at sunset at mallory square run a close second but the conch bits are smaller and less plentiful. Try El Siboney for an authentic Cuban family restaurant - it's moderately priced and the real deal. Very basic decor and great food - popular with the locals. For higher end cuisines there are a few worth considering - sorry I can't recal the names but search or post at Fodor's Travel Talk - lots of KW discussion there. You may have to sift through to get a good perspective but the info is there. I do hear consistently good reports about Alice's La Te Dah on Duval. Okay - here's where I may get pilloried: it's a bit pricey for what you get and the menu could be more inventive but I really like Latitudes, the Hilton's restaurant on Sunset Key. reservations are necesary and you reach it by water shuttle it's private island on the Gulf side). Go on a good night and reserve a "beach table". Thses are open air table nicely separated from one another and set aprt fromt he open walled dining area. They sit ona sort of sand patio and lighting is provided by tiki torches. It's above average hotel dining room food but scores major points for romantic atmosphere and the food is decent - not phenomenal but not bad. If I had only three dinners to eat in KW it might not be on my list but it is worth a visit.

I really enjoyed Community Coffee when I visted NO. Can't say the Cafe du Monde stuff did much for me but I'm not a big chicory fan. Wish we could get fresh crawfish up here - they'd be a good fit for salt potatoes. Cool blog - keep it comin'!

This Saturday: There's a Mediterranean import store on the market grounds - got some Stappj Bitter non-alcoholic Apertif and some Spanish EVOO (a variety labeled "Intense"). I want the oil for dipping but still have not found a cheap one that is fruity enough - will keep looking. Then I went into Buda's produce market - another place on the grounds. They had good looking strawberries for $1 a package but I wandered through their weird odds 'n ends section instead. Lots of liquidation items and one of a kind overstocks. They have a big selection of oddball Passover stuff, mostly shortdated (in an Italian produce market no less!). I got some whole allspice berries, cracker crumbs for frying and also some small bags of Poore Brothers Salt and Cracked Black Pepper potato chips. I have a wicked crush on a fellow eGulleteer (not unrequited by the way) - she has a weakeness for good chips - I'll be mailing these off to her to rack up some points and increase her incentive to visit me here in the hinterland (she will remain known only as Mystery Woman but I'm certain that none of you reading this would even recognize her user name). Buda's also had cryovac beef tenderloin for $2.99 per pound. I almost never buy beef of any kind - that sounds like a good price to me - may go back and get some. Maple sugar candy (couldn't help myself - this stuff is so good) Sweet red pepper Cucumber Garlic A donut straight from the fryer - ate it on the spot - that was my breakfast Spices from the old guy who buys in bulk and repacks in small plastic containers Haddock and Salmon fillet from the fish vendor The fish was only $5 per pound and he threw in some free mussels. Only four of the twelve mussels were still closed tight so I tossed the open ones and used the good ones in a bouillabaise. Here's a fish he had that was wild looking (at least to me, who rarely ventures into fish markets). They have a great selection of frech fish at really cheap prices - yellowtail snapper, mullet, haddock, salmon, ocean perch, carp.... plus this scary looking giant fish - what the heck is this thing?

I've only happened across jerk pork once at a take-out place here in the US (Dev's on Bloomfield Ave in Bloomfield NJ). The jerk seasoning was tatsy, as their chicken is, but the meat had huge chunks of fat and just lacked appeal for me.

It's truly disgusting. Tastes like ultra-concentrated Sweet tart lemon-lime flavor with some weird Milk of Magnesia style chalkiness added in for body.

Kettle Lakes Inn is in Tully, a small community about 20 minutes south of Syracvuse, just off an exit of Interstate Rte 81. This place was under the radar for me for quite awhile - hadn't talked to anyone who'd been there but have now been hearing that it's exceptionally good - one of the very best places in the area. It's in an unlikely location - atttached to a Best Western Motel. Reports I've had from friends who have eaten there were very, very favorable. I have also heard good things (although mixed from some people) about the restaurant at the Marx Hotel in Syracuse (was called Redfield's and has a new name now) and also a new place in the Armory district, called "bc". Last week I tried Mirbeau Inn for dinner - very good experience My dinner at Mirbeau Inn and Spa in Skaneatles

Lodging directly in and around Saratoga Springs is very pricey during summer in general and racing season in particular - there is also often a multi-night stay required on peak weekends. The Albany / Latham area has many decent lodging options at more realistic prices and is only a 20 - 25 minute drive from the track. I anticipate staying overnight if we do this on a Saturday. Should we neeed a designated driver to get a few imbibing folks to and from the hotel area to the track I'll volunteer as I don't drink anyway.

I'm curious to know if any of you have tried and can suggest a recipe for making it or some sort of equivalent. I don't mind buying the little six pack on occasion but would like to have one before dinner sometimes when dining out and need a set of instructions to give the bartender (should I happen to be in a place with a good bar). Th referenced thread is in Soft Drinks forum as there is no alcohol in this beverage but perhaps it belongs on this thread? Stappj Bitter Apertif

I'm in - definitely. Keep me posted.

Pizza, pizza and also.... on pizza.

It appears that I won't be able to show pics of Liquid Amber for now - my stash is already gone. Anyone here know of a clone recipe that might approximate it? In the meantime I threw together something with Brazil Prima Qualita decaf, Mexican Altura Tollan organic, Yemen Moka Haimi, Monsoon Malabar Coehlo's Gold and a few stray ounces of Aged Sumatra. It ollks and smells fantastic but I'll let it degas utnil tomorrow before sampling. Did not use Robusta this time and I really believe that it's the primary reason that there are distinct color variations in Liquid Amber. The last roast I did (the one picture in this thread) had Nanga Farms robusta. That's one of the only two robusta's that SM's tends to carry and may well be the one in Liquid Amber that needs longer to roast. I did still have a few beans that were on the light side that were culled after roasting - I believe they were the Yemeni but there were only a few vs the many that I found when using Robusta in the blend.

We'll soon find out.... I recently purchased one and will attempt to use it tomorrow - will start a new thread with pics once the deed is done.

I found this today when nosing around at a new Mediterranean market in my town. It's a carbonated, non-alcoholic Italian product. The bottles are 100 ml in size - just a bit over 3 ounces. I almost think one could duplicate this using good bitters (as in Angostura), some soda water and perhaps a bit of grenadine for that hint of sweetness. It does in fact taste bitter but in a really good way. I suspect it would be complemented nicely by a dash of fresh lime juice but I have none in the house today. My digestif / apertif of choice has long been tonic water with just a splash of Rose's lime (or a few ounces of fresh lime in a tall glass of tonic). I could easily see this as a suitable replacement. Does anyone know of other beverages like this?

Damn... some of are just so gifted with math... I am not among them. I think the points have been well made - if you love Illy pods it's an okay deal but for anyone who just wants the best espresso at a realistic price - buying a Silvia at $450 over a FF for $299 is a no brainer - the Silvia is the way to go. I really don't see the Silvia issues I pointed out as flaws - they're simply limitations that are characteristic of all machines in that price class. Yes... I know $1,000 is a lot of money to spend on an initial setup but I oculd have saved myself a bunch of money if I'd waited and not given in to impulse. I used a little DeLonghi machien much like the one FG has for about a year before I upgraded to a Gaggia Baby and Solis Maestro. My upgrade setup ran me about $475 and within six months I had quickly discovered the limitations and wanted to upgrade again. Keep in mind that I am not an equipment fanatic, a tweaker or a guy who always wants the newest, biggest shiniest machine - I just wanted the best possible espresso drinks with the least possible amount of screwing around. The wealth of information that is available in places like this and especially in the Coffeegeek forums was not available when I made that buying decision (okay - I admit - it was available on alt.coffee but I lack the patience to sift through newsgroups to find what I need). Assuming one already has a Rocky quality level grinder.... the difference between Silvia and the cheapest E61 style machine is about $230. That is a minisucle amount relative to what many of us were (or still are) spending to buy cappas, lattes and espressos out in cafes (and settlign for medicore quality more often than not. I think it really boils down to how often you drink espresso based drinks, whether they are mostly milk based and whether you entertain and expect to build drinks for small groups on occasion (or regularly). Sooo.... anyone here know how to run a Sivetz roaster?

Oh nooooo... it's not over yet, is it? I know Mayhaw Man started his today but I'll be looking for your final installment on the spa food. Great blog - thanks!