hillbill

When you say you don't have the wherewithal, what do you mean? Is the issue that you live somewhere with no good resources? If so you can order all kinds of great stuff by mail. Is it a money issue? Unless you live in Alaska, the shipping charges won't be prohibitive. You may even save money if you can find a really good source -- I'd have to crunch some numbers and get back to you. Thank you for the advice. I live in Staten Island (which may or may not be as far from quality consumables as Alaska!) When I said I didn't have the wherewithal I meant that I had very limited economic resources, and that purchasing more expensive coffee at the supermarket instead of whatever's on sale is a big splurge and already at or above the top-end of what I can afford regularly. I also meant that the whole idea of considering the relative quality and taste of foods and beverages (as opposed to consuming whatever's cheapest, easiest, and quickest) is a relatively new and radical concept for me. To even consider purchasing a French Press and more expensive, better quality coffee at the supermarket is a big deal and I thought it would be a reasonable and affordable(?) way improve the quality of what I consume.

Thank you both for the advice. Pardon my ignorance, but are you literally measuring the temperature of the water before you pour it? If so how? Also, since I don't have the wherewithal to be buying and grinding super-fresh beans such as you mention I am trying to make the best possible cup of coffee I can from what I can purchase at the local supermarkets (or is "good coffee" and "supermarket" an utter oxymoron?) Do you have any recommendations about what's best of what is available in a supermarket? I've been buying brands that say they are 100% Arabica, but I still find that the coffee is usually bitter, my biggest complaint with mediocre coffee (which is why I thought I'd try the French Press, I heard that it makes better tasting coffee.) Out of curisosity, I'd like to know why the ideal is to wait two days after roasting beans, rather than using them immediately. Also, since your shop is named Murky Coffee, I thought you'd appreciate that my local coffee shop is called the Muddy Cup. I can't attest to the relative quality of their coffee, all that I know is that it is much better than what I make (i.e. not bitter!)

Would you elaborate about when is the right time to plunge and how to otherwise not screw it up? I'm about to buy a French Press and I'd like to know the procedure for making the best possible cup of coffee. Thank you!

Would people please chime in about the great markets in Woodbridge and Edison? I live in Staten Island and I'm very interested in exploring nearby (and far-by, if it's worthwhile enough) New Jersey markets, ethnic neighborhoods, Roadfood-ish kinda places, etc. etc.

According to the website, the NYC branch is an independent franchise, as are the branches in Woodside, NY and Edison, NJ. Manhattan HanahReum is independently owned and operated.

Here's an interesting (sad?) article from the Washington Post that talks about the Super H-Mart and how it has put most of the small Korean grocers in the neighborhood out of business. It also talks about how the intention of the store is to compete with mainstream supermarkets. For Koreans, Changes in Store: N.Va. Grocery, Churches Reflect Shifts in Community

Thank you for the clear invitation! Then the other question is: What's the deadline for a firm yea or nay? Can I please be put on the definite maybe list? (Offering rides from Staten Island if I come; I could also take Manhattanites if they come across on the ferry; I'd pick them up at the ferry terminal.) Thanks, James

Two questions: 1. Are lurkers invited? 2. What's the latest date that one can sign up for this shindig? I'd really, really love to join the party but I won't know if I'm able to until much closer to the actual date. Er, actually three questions: 3. If I came, could I bring something that I didn't prepare? I literally don't know how to cook or prepare anything. I don't know the first thing about cooking or good food for that matter. That's one of the reasons why I'm fascinated by this place and why I am (and probably will mostly remain) a lurker. Attracted first largely because of the Roadfood-ish and historical aspects of the discussion. Thanks, James BTW, If I am invited and if I do come, I'd be coming by car from Staten Island. Anybody else who wants to pile into my econobox would be more than welcome to ride along. (Lots of "ifs" !)

Staten Island gets the New Jersey section delivered with the Sunday paper (I think that the newstand copies on Staten Island have it also, but I'm not sure.) Ironically, until a few years ago, we didn't get the City section, only the NJ section. I vaguely remember hearing/reading that Staten Island readers complained about not being considered part of the "City." Nowadays, they even manage to run a Staten Island article every once in a while in the City section. Now we get both NJ and City sections. I guess the demographics of Staten Island suit the NJ section advertisers. Great article, btw. Oh the perks of living on Staten Island!