rotuts

cooling can be a problem w FP. when I used to do FP I put just off the boil water in the glass container before I FP'd that helped. FP is a vey elegant way to make coffee as @cdh I changed my emoji to trophy , as indeed a blade grinder would work but a low cost burr grinder would work better. I gave up FP because I became too lazy to take it apart and clean it properly having a properly clean "" Coffee System " changes the taste of your coffee dramatically. coffee oils oxidize , and that oxidation dulls coffee's flavor.

if any one takes the plunge to be a NewCoffeeRoaster w the HotAirRoaster Id be interested in how it ends up working for you. and dont forget , you need some green beans to work with! wait , that's at sweetMaria ! I still dont work for them ..... but they owe me a few lbs of "FreeBeans ' on my next order why ? once you roast at home , you will always roast at home Im not saying its like Crack I have no experience w Crack just a lot of experience w 1st C and 2d C

i really liked the aesthetics of the FP. i have two of them. sitting on the table , waiting to be plunged while looking at the days Paper .... but dissembling them and cleaning the elements never caught on w me.

@BeeZee that's a very good point about the pace filter. when I do drip , i use a https://www.bodum.com/us/en/10183-26b-drip?gclid=Cj0KCQjw9ZzzBRCKARIsANwXaeJG_FXIz0clGpN2dAaQCjeZRSLgNLJJ5HnDYrX98WOYeBjS5YlinpsaApelEALw_wcB metal filter. I think it retains less oils than paper , and allows some sediment which for me adds depth to the cup. I use a Melita plastic cone to hold the filter over a Melita carafe https://shoponline.melitta.com/products/pour-over-coffeemaker-glass-carafe-set-36oz I dont do pour over , I mix the freshly ground coffee in a pyrex measuring glass container the kind w a handle that just came out of a microwave , making sure the water is not super heated by giving it a quick stir than add the coffee all at once , and stir that i let this steep for 3 minus then pour in the metal filter to drip into the carafe I started using the metal filter as i got tired of buying paper filters , even the brown ones I dont do pour over as it take to much of my time fiddling and faddling this works for me coffee w the metal filter closely resembles FP to my tastes and I avoid the Achilles Heel of FP clean up.

I have this set of three : https://www.amazon.com/T-fal-Nonstick-Cookware-Thermo-Spot-Indicator/dp/B000GWG0T2/ref=sr_1_6?keywords=t-fal+pans+non-stick&qid=1583850284&s=home-garden&sr=1-6 they are not dirt cheap , nor flashy expensive im veery happy with them and if something happens to them , im not broke replacing them I do put a few drops of oil , or a tiny bit of butter in them when they heat up and ' rub it in ' before using. and it is a few drops only on time , I wasn't paying attention for some reason and the 10 " seriously overheated and was damaged. my fault. but I didn't hesitate to replace it. these also go in the oven , but ive forgotten the max temp. its reasonably high BTW the set of three used to cost significantly less than $ 52 still a bargain at the 52 price and I use all three.

one of many methods to extract ' coffee' from hot water and ground roasted coffee. its a classy method , can be done right at your table. TheFrench usually like their coffee w some sediment in the Cup. I do , my sister , using the same beans I roast and used to send to here \ does not. As I recall , in FR the FP does not have thievery fine mesh filter added to the screen. FP , from FR sold in the USA adds this fine mesh the thinking is , most people in USA prefer very little sediment. FP is not going to be much different ' In the Mouth ' from drip via a filter steeping in hot water for the same length of time. Turkish is a ver different matter the coffee is very finely ground and ends up in your small Turkish coffee cup. the advantage here , is that you add your sugar while the coffee is boiling in the ibrik so you do not stir the TC when its in its cup. a bonus w this method : after you drink most of the coffee you but the saucer over the ' dregs ' rapidly flip the unit over wait a bit and then you can read your fortune in the patterns on the side of the cup. no extra charge for a Glimpse of the Future.

I thought that was from cucumbers . Live , Learn , all here on eG.

well Im actually semi-pleased that some-one(s) possibly few of them here "" eat "" GBP's think about it : if no one did Con-Agra and Agra-Con would collapse as would the Global Economy Wait just a moment ...... and no , its not funny wishing every one here , and elsewhere Good Health

just because this might be Fun during " Interesting times " Sweet Maria has a bulk site called The Coffee Shrub and intersting site https://www.coffeeshrub.com/guatemala-antigua-pulcal-yellow-bourbon-6361.html $ 252 for 5o lbs !!! can't say what the shipping is probably not $ 8 Im betting if you have a Truck or an SUV ore really good shocks on the Rambler of your you can pic this up for Free at their place in Oakland CA !

I have the HotAitRoaster from SweetMariS as a spare , in case my System breaks down I have not used it So I cannot personally say how it roasts at different levels https://www.sweetmarias.com/nostalgia-electric-popcorn-popper.html they give you 4 lbs of coffee ' free ' of your style coffee your choice that about 26 $ right there to get you started. If you are thinking of roasting , $ 20 is a reasonable starting point. if you dont like roasting , you can pop ' coffee flavored ' popcorn until the coffee flavors vapoprize Win-Win Id say and I dont work for them

there are chocolates and CHOCOLATES thank you for taking the time to share , and the menu.

F.D.: ive had Chef Boy-ar-Dee ravioli , in a can a few times https://chefboyardee.com/products/ravioli/beef-ravioli-15-oz Im still alive

@scubadoo97 interesting site. I decided to compare a random order ( Ethiopian ) w similar coffee from SweetMaria 15 lbs was the max for the order from the Club , and 20 $ shipping so 15 lbs delivered was $ 91. @ SM 15 lab of coffee w shipping of $ 8 was 88.87 SM ships 20 lbs for $ 8 anywhere USA. and if you buy 20 lbs of any of their coffees there is a significant discount on the per lb rate I dont work for SW but Id say the the club's achilles heel is their shipping charges and a limited selection. SW somehow has negotiated w UPS , I think , a 20lb low shipping rate which matters a lot for the final price. I always get 20 lbs from SM @ each order. and I get at least 5 lbs of the coffees Im interested in sometimes 10 lbs for coffee's I familiar with but the Club is a very good idea.

@#FeChef after all these years almost 7 now that PorkRoll is one of the most impressive things Ive seen here and the end result : was outstanding. there are many impressive Pate's here , esp in crust but the PorkRoll was something I myself might be able to make. I still think 130.1 F for long e tough is fine. an rare pork > 130 F is delicious.

@Smithy yes it is ! thank you so much ! and My Dreams tonight will be very porky I hope

@Margaret Pilgrim " You are really fancy-shmancy " thank you form understanding this and mentioning this here and now I am indeed notsp much F-S y but more or less a Theoretician of the very old school Ideas i have many decent and easy so I move from there Im sorry i did not understand @Margaret Pilgrim you were so familiar w twine excellent I think !

@JoNorvelleWalker you have a fine Point My TG's are my own processed TG's have something I do not have : the processing I try to save , use less electricity etc but ConAgra and AgraCon has no interest what ever to tell you everthing. so I use Kitchen Twine also from ConAgra and AgraCon. the Ball is Rolling and the Pitch is Coming hopefully w/o calling the signs in advance

ok. so many other pressing issues in these " Interesting Times " Noon in la belle France ? I lived there for 2 years when young as I did in Spain Noon in FR is for me : 6:00 AM Thursday wow , I can now Enjoy a Person Beverage when I get up , or Before ! MC , the Cat determines when I get up he has not been to FR and his Personal Beverage is Water but w Global Warming when its So Hot he enjoys some Fish Pate [ Firskeis } \ w some water added in the Old France '50's a hard boiled egg on the counter at the local Bar / Espresso establishment forgot the name of this an espresso , a boiled egg from the counter and small cognac fueled the Agrarian France

@Margaret Pilgrim Im sad , very sad. enough to Drive Me to Drink [DMtD} early why ? a SV system , very easy to work with not FoodSaver etc will expand your considerable Culinary Talents in very flavorful directions.

@Margaret Pilgrim nice. Do you not SV ? its worth looking into I Just Pass-On By the deli counter and have for some time. after SV.

here is a nice Meat-Glue thread from eG look at the pictures ! https://forums.egullet.org/topic/87239-adventures-with-transglutaminase/ still can't find the Pork-Roll post. rats. that got me interested in it , and i was going to do the same. SV buy itself gets you 80 - 90 % there

the T really works for rolled-meats , and compound meats sold in a deli like place. they are selling an attractive shape ( many sizes ) and want it to stay that way before and after slicing. butchers these days dont do much butchering in the sense that if there is aService Counter they get " Boxed Meat " and break that down , saving all timing for the House Service Counter ground meat. this article has a lot of info : https://delishably.com/food-industry/Meat-Glue-What-It-Is-And-What-You-Should-Know Im not so sure on their health analysis. quite some time ago , an occasional poster posted his method of 1) de-boning a pork shoulder , and removing most of the sinews 2) seasoning the meat and using meat glue , made a tube. 3) SV'd that tube 4) sliced thin , and added a cube of Italian Dressing Fz them for what he said was the beat ever italian sub. I believe it ! can't find the ref. 😪

if you choose to use Transglutaminase make sure you understand some minimal safety precautions : its a powder , and you dont want to inhale any of it. a surgical mask or something of the sort was a wise precaution , and maybe disposable gloves. back BeforeNow you could get these inexpensive items anywhere. not so much Now.

the only truffle oil Have had was inexpensive possibly from TJ's when they had it it tasted , or course , of refined Tunisian Crankcase Oil. from which it originally derived. maybe , just maybe . an angstrom of truffle passed through it. sort of like Budwiser Beer : "" BeechWood Aged " I am pleased Ive never had the really good stuff. that would put a magnificent whole in my budget for sure !

if you SV the corned CkBr after the cure and tie them together , they pretty much stick together after the cooking. its important to remove the string , which sometimes gets a little buried in the meat before you slice and eat. from a lot of experience w tied together ( due to removal of the two tendons ) turkey Br the sting does not SV very well , and stays tough , and well , stingy .