weinoo

Beauty is in the eye of the beholder - as is said!

There definitely are tricks to the Moka pot; Numero 1 might be not using an airbnb's Moka pot, because no matter what some old Italian grandma said, they do need to be cleaned properly. I also rinse out the top portion just before screwing the whole thing together, which leaves a tiny bit of moisture up there. And heat it slowly, on very low heat, making sure the fire is turned off before the actual brewed coffee up top starts to boil. Is it possible the water starts to rise up through the filter before it actually hits 212 F?

Not after everything we just did to this apartment!

The venting is the impossible part. Remember, I was gonna vent my new range-hood to the outside, and that turned out to not be practical. Yes, I'm pretty sure they'll (the SHB) will make for a nice espresso in Silvia.

Ahhhh, rotuts, I did the whole roasting-at-home thing years ago....don't you remember? I had a 1st or 2nd generation Fresh Roast roaster (which I ended up gifting to Don Lee), but I was making my whole building smell like Starbucks. So I moved on to buying super-freshly roasted beans, from various sources. But - answering your first question - the SHB beans were roasted March 6th - so they're peaking! They're just not the profile I prefer for pour-over.

Wouldn't you know it - I happened to buy some super-fresh Stumptown Hair Bender yesterday - that's the blend/roast they use for their everyday espresso. And since I'm waiting for my Tim Wendelboe March shipment, I made a pot of pour over with the Hair Bender this morning. It's not good. Well, I guess it's better than a lot of what passes for coffee, but - no. Fortunately, I have some fresh single-origin from Cafe Grumpy - it'll serve me well on my second cup. My guess is the Hair Bender makes a decent enough Moka.

I'm bringing this topic up, specifically so I can see what @paulraphael, or anyone else, has to say... So - have you ever meat-shopped at a Union Market? I stopped in to the store on Houston St. and Avenue A yesterday, to pick up some dried pasta - they carry a nice selection of pasta brands that are kinda hard to find anywhere else. And when I passed the meat/butcher department, it didn't look bad; as a matter of fact, I made a mental note to myself to maybe buy some beef or lamb here, to check it out. Reasonable prices, some nice stuff. Thoughts?

Wow - you've been sitting on this answer for a year! BTW, I've been using (one of) my moka pots to make myself an afternoon pick-me-up lately. With some good beans, it's not half-bad...after adding sugar, that is...

She would've been happy with $10.

Liuzhou inspired. Before... After... 2 small red snappers. Steam roasted. Chinese and European celery stir-fried with ginger and garlic.

You'd be surprised at the pricing. I don't want to say that it's less than I pay at places like Gimme or Grumpy, but my 3 bags/month subscription, for 6 months, at the current exchange rate, comes out to under $16.50 a 250 gram bag...not crazily expensive, in my book, for this stuff.

I stopped in at the Whole Foods (Houston St.) in Manhattan, a store I rarely shop at any more. It was a disaster area, definitely looking nothing like it did when it opened. And there the proffer is moving more and more towards ready-to-eat and ready-to-cook stuff, which doesn't interest me the least bit. But the Whole Foods I regularly shop at (Gowanus) in Brooklyn, still seems just fine. Perhaps each store is being adjusted for its demographic? The Brooklyn store is huge, with a big parking lot, and its customer base seems more and more family oriented, lots of parents, strollers, etc. People buying carts full of stuff (and don't get me started on the lazy bastards who can't seem to push their carts to the cart return area after unloading). The Manhattan stores tend to be used for less of a shopping expedition, more like what someone might be having for lunch or dinner.

i was also thinking about the reheating after refrigeration. Wasn't one of Paula Wolferts' methods to first steam the legs before crisping up in a pan? Or starting in a cold pan? I believe she also approved of the oven/broiler method, but certainly for long enough to bring the whole leg to temp.

I looked at the recipe before reading the rest of your post, and thought - "why don't they defat the liquid before blending it?" Great minds...

I have succumbed...

Me? No - I'm just trying to help you! I've got the most economical results in both time and effort - I'll be at your place at 7!

Yes - and I'm also wondering if a little bit of coffee solids, but very finely ground (like powder), not brewed and put directly into the ice cream mixture, might not give you some more flavor?

I haven't yet read your blog post (I promise, I will), but did you experiment with extraction temps for the coffee ice cream? Like I wonder what would happen if you used the dairy in a french press or for pour over. Some temps give you more brightness, whereas others give you more, well, darkness, don't they?

You might like this thread from home-barista.com... Italian Like Espresso from Third Wave Roasters

Have you tried a "Philadelphia" version?

By the way, have you tried making Pedro Ximinex sherry ice cream yet?

Lemme ask a silly question... Did you try any coffee beans from Lavazza or Tazza d'Oro or Illy or etc. etc. - roasted for what is used to make classic Italian espresso; of course, it's barely drinkable, but I'm wondering if it might give you more of that coffee flavor you're looking for in your ice cream?

Pork chops brined for around 3 hours, then pan fried for about 2 minutes per side. I also made a pan sauce, with drippings, mustard, vinegar and butter. Duck fat pan-roasted potatoes. Broccolini steam roasted in the CSO.

@paulraphael You really need to try a subscription to Tim Wendelboe.

Oh, I understand why andie wrote what she wrote when she writ "??." But - I have another idea. Why not make some great coffee (to drink), make some great vanilla ice cream, and enjoy them together!