JoNorvelleWalker

Turkish grind is finer than espresso. I'm no expert but from my reading Turkish grind should be about 100 microns or finer. After all in the case of Turkish coffee one is drinking the grounds.

Hoping not to sully my poor pour-over... https://forums.egullet.org/topic/166107-turkish-coffee/

@lindag asked for details of my recent Turkish coffee... A few days ago Amazon delivered a lovely tin lined copper cezve: (eG-friendly Amazon.com link) Armenian inspired, made in Turkey, beautiful little pot, I thought. But I never imagined how good the coffee it could brew would be. After googling around a bit, I followed the directions in the included instruction booklet. I've read beans for Turkish coffee often are sourced from Brazil. I used George Howell Boa Vista Estate Brazilian beans. Medium roast is called for but I used light roast because that is what I had. For Turkish coffee, beans are ground almost to powder. I have a Timemore Chestnut C3S ESP Pro. But the Timemore is painfully manual. I thought grinding pour-over was bad! I need to find an electric grinder that is up to grinding Turkish coffee. Sadly I doubt such a grinder would be inexpensive. Eventually I had 10 grams. I stirred in 100 grams of water. I heated the cezve on my Paragon, but since copper is not ferromagnetic I had to use a steel induction adaptor plate. As soon as the pot boiled I snatched it off the heat and let it settle for a minute or two. After pouring the coffee in the cup -- and it is a beautiful red ceramic cup -- I let it rest another two minutes. Yield was three or four ounces at most. But O so good. I served my Turkish coffee with generously buttered panettone and a small handful of Siirt pistachios. Prior to getting the new cezve I'd been served Turkish coffee only in the Balkans. That coffee, to my taste, was vile because of all the sugar added. It was only recently I learned Turkish coffee could be made without any sugar at all. Wonderful fragrant stuff. Almost unbelievable.

I have a confession: I made a pot of Turkish coffee. Far better than any drip or pour-over I've had.

I'm not sure but I don't think sex is permitted on eGullet.

Probably marked down now too.

Are the green chilli peppers hot?

Thanks, but not up to cooking much. I had received a pair of Canary Japanese seafood shears, and the excuse is I had to evaluate them before writing a review for Amazon. The Canary shears were accorded five stars from me!

Thanks. Steam roasted in the APO. Wish I had noted the time and temperature. It came out really good. I might say the best lobster tail I've had. Certainly the best I have made myself.

This is how I do it. Slit the carapace and leave the meat attached to the shell.

I breached my panettone today. Filippi panettone ai marroni. Texture and flavor were delightful. Taste was a bit cloying I thought. I may assay a slice with a pat of butter and a pinch of salt to attenuate the sweetness. Main problem was that try as I might I could eat only about a tenth of it. I may be living with this panettone for a long, long time. I kept the box because it is supporting a stack of bedroom cooking gear. And because I know someone will ask, the items on top of the panettone box are a trompo, a dough proofing container, and a vacuum sealing canister.

First dinner of the year was about 2:00 am this morning. The plan had been to open a tin of Pinhais sardines and a jar of Matiz piparra peppers (I have a new electric jar opener). Sadly I did not have the energy, so dinner was cheese with water biscuits, and a forty year old port.

I am minded of @chefmd's food blog of her son's North East Chinese wedding: "every edible part made into a dish." I have met her dear son but not her Chinese daughter-in-law. I miss @chefmd and her contributions. https://forums.egullet.org/topic/153312-wedding-in-yakeshi/#comment-2058175 Coincidently as I was reading the bit about ginseng I was/am listening to Gillian Welch's Ginseng Sullivan from the album All The Good Times Are Past And Gone.

Is that the same company that imports Japanese ingredients?

Only four?

Mine too!

Do they save any of it for you?

What was in the premade mix?

Batch 33: 90g blanched Spanish almonds 90g apricot kernels 350g water 280g sugar 60ml Wray & Nephew Overproof This time I had cane sugar and I had limes. All should be good for most of another month.

The steepest island I ever hiked was Scarp. Can't say there was much food to be had there though. One kind woman invited me for milk warm from her cow. Others shared tea and biscuits. The inhabitants thought that I was English. They had never seen an American before. English people speak funny anyhow. Thank you, @BonVivant for your travelogues. They are most appreciated. And I have to say I envy you.

I used my CuisiPro less than an hour ago. I recommend it highly. (eG-friendly Amazon.com link)

I have two Kumatos sitting on the cutting board to become tonight's dinner, along with bread and cheese.

https://dulcesdelarosa.com.mx/en/home/ De la Rosa manufactures their Mexican marshmallows from gelatin. The pink color is Red 40, otherwise known as E129 -- banned in Denmark, Belgium, France, Switzerland, Sweden.

And when were marshmallows vegan? Peeps, for example, are made from pork.

My first ever, ever in my life attempt at baking a batard... The victim on the right minds me ever so much of a scull.