missmaia

Thanks! Unfortunately, we do have to try and move it come Monday... *mind boggles*... which is why I'm posting the vids NOW, before it has the potential to become a sad one!

This weekend in Ashland, OR, there will be a Chocolate Festival Celebration at the Ashland Springs Hotel... Chocolates, coffee, vino, and a great food area, what more could we ask for? Hope to see some Egulletiers there....

I know this is totally self-aggrandizing, but I am really proud of what the kitchen crew just accomplished this week at work. Go team LillieBelle! (xposting vid link to Pacific NW forum)

I'm glad the french press worked for you. Huzzah!

Jende is correct, that's a Cafe au Lait- coffee with milk. Delicious, but not a latte...which should be espresso with steamed, dense foam optional, milk. (ratio varies depending on your location). There are some reliable frothers on the market, but if you already have a press, try putting your heated milk in it and 'pumping' the screen through it quickly to areate it cheaply

/funneh!/ Why is your latte still swishing so violently as to ruffle the pattern? maybe balance the edge of the cup on the counter when you first tip it to draw... that way you'll be a bit more gentle when you set it down? Or it could be a problem of foam consistency... but yours looks good from the photo...

That's a very nice rosette, nothing to slouch about! It *might* be a little more clear if you draw though pattern with a straighter pull...?

I'd say five is probably my max to wait in line... and I even work in the biz. The problem at the store I work for is that the lattes and cappucino are NOT the ones that eat up all the barista time, the ice-cream shakes are. Rather doubly unfortunately, they are mighty popular. I do like the idea of an express "drip only" line, though, I'll have to look into that.

Looks interesting...does it have anything to do with the Imbibe bar/lounge on (I think?) Division?

I must admit I still trawl the B&J isle looking for it... we *must* bring this one back!!! As far as on topic, when I was a kid I pitched them "Ticonda roca", a white chocolate ice cream with almond roca chunks in it. They did say no, but at least I got a real signature on my denial note...made my day as a 12 year old.

OK, I'm going out on a limb with this one as I am actually unfamiliar with these urns; but based on what marlene said, I wouldn't use the West bend at all. Anything put in aluminum is going to taste like aluminum (unless, of course, it's lined). That includes water for tea, and CERTAINLY coffee as well.

In pacific northwest...(or at least my neck of the woods!) A "Red Eye", a "Depth Charge" and a "Shot in the Dark" are synonymous. Coffee, usually black, with a double shot of espresso added. Also synonymous are "Cafe Affigato" and "Cold Shower". Ice cream with hot espresso poured over the top. Many local cafes here have adopted Starbucksology...a Macchiato has to be explained to half of our customers who have suprised looks on thier faces when we tell them that it will NOT come in a 20 ounce size.

1> Don't push down too hard or too quickly, and coffee "blowout" will no longer be an issue. 2> They do. Bodum makes a finer screen, and there used to be a company called... er... Melliure(?) that somewhat specialized in top-notch french press pots... every one came with a removable finer mesh screen. It has been too long since I've had one in my hands, unfortunatley, and I can't remember if the screen was nylon or another metal. I *do* remember though that you could pull them out and they would fit into another pot if you wanted. Might try searching for old screens, sterilize, and then place into your pot.

The first thing I ever cooked was a batch of brownies, no recipe. I just decided to wing it, at the ripe old age of eight. They actually turned out ok. Three things all cooks should know...in term of recipes, 1> How to make a stock 2> A decent vinagrette 3> And one great recipe that was passed down to them. In a broader sense, I think all blooming cooks should learn (or re-learn!) 1> how to taste using all of the senses 2> how to shop (local and fresh, if possible!) and 3> how to handle a knife.

I'm a little late to chime in on this one (sorry!), but you're in NoCal... looks like Napa? Make a trip to the East Bay and find yourself a lovely market called the Berkley Bowl, located in Berkley (I *think* off Telegraph?). I found some of the most wonderful, strange, and exotic fruits and veggies there... It's one of the big reasons I'll find myself missing the Bay Area. I've bought fresh tamarind there, among other things.

since watching the competition, i've been second-guessing my espresso shots at home all week. ← You got to watch?!!? *jealous* I've only been in one latte art competition, but I've never gotten more intelligent questions from the customers than I did right afterwards. It was pretty eye- opening. In short, yes, I think these competitions can be useful in educating the public about the difference between a Barista and a latte-slinger.

Do you have a local high- volume dairy? If so, You may want to call and ask if they have a low-fat ice-cream base. It's a liquid base (usually yogurt-type, if it's low-fat) used to make soft-serve ice cream cones, Definately *not* something I'd want in my morning cereal, but put into a blender with ice, chocolate, a dash of vanilla and espresso it is pretty darn tasty.

Having said this, I think she may be pretty happy with what she likes. Instead of buying her a biggish appliance that *will* create a lot of smoke and carbon (being as French and Italian ~ the roast colors~ are as dark as it gets) why don't you instead cater to her likes? I'd start with a fancy new press ( I think Bonjour makes a nifty copper one), or maybe cup and saucer set with a tray, so she can carry it into whichever room she likes to take her coffee. While you're at it, you could also include a gift certificate to a local roastery/cafe... maybe she'll find another kind of coffee she likes that's local.

Hopkin, I think you hit the nail right one the head, there. Keller obviously has a passion for what he does, which is evident in his food, but why shouldn't it translate into the espresso as well? And as far as there being no decent coffee in Northern California, well, I am glad to say I disagree. San Francisco, after all, was the "other" west coast city in the Specialty Coffee revolution. And even the smallest of Roasteries usually will ship next-day air.

It sounds just WRONG to me. I think that the golden arches have already stolen enough of our country's money and soul...I'm sure they'd just find some way to pervert the beans. Augh. Pardon me for being catty.

My twin lives in Rochester NY, but grew up in the Pacific Northwest. He asked for a LARGE box of Tim's to be shipped to him for Xmas, which was happily obliged. :> I love the Jalepeno flavor.

Ok, my first post, so here we go. Tonight I am making Roasted pork loin with winter veggies (turnip, onion, rutebega, and parsnip) and a black truffle risotto. Mmmmm... I am so happy to see so many enthused about food people!!