Malahini

OK, so, am I the only one who likes their roast? Every time I drink "medium" roasted coffee it tastes overwhelmingly sour. With their darker roast I taste sweet, caramel notes. Heather, If you really want a coffee with sweet, caramel/chocolate notes in a medium roast, check out Pele Plantations. After drinking this for a few days, you'll be surprised how harsh other coffees taste. (Oblig. disclosure: My cousin's farm is one of the ones featured here, though they usually sell out before the season's over anyway).

I live on the East Coast but used to travel to Seattle for business. Those of you who've said that Starbucks coffee tastes burnt may be interested to know that that's not the case everywhere. In Seattle, Starbucks serves their standard coffee in a medium roast. It never tasted burnt at all. Here on the East Coast, however, every Starbucks I've been to serves an extra-dark roast, hence the burnt taste. I just assumed that it was a marketing decision based on what sells better.

Have you tried panko?

I don't understand the comparison of Olestra to plastic. I'm not an organic chemist, but my understanding is that it's more similar to food than plastic. I rarely eat chips any more, figuring that if I'd rather use my fat/calory intake allowance on something more rewarding, like butter and bacon. That said, I did try the Wow chips once, when I felt a rare craving for potato chips, and guess what? It tasted like potato chips. I didn't notice any side effects either, so I'll likely try them again.

Crisp & Light Belgian Waffles 3 c Bisquick ™ 1 c milk (or substitute 1-1/4 cups buttermilk) 2/3 c espresso or strong coffee (or substitute 2/3 cup milk) 1 c sour cream 1/2 c (1 stick) butter, melted 2 eggs, separated. 1 tsp vanilla In large mixing bowl, combine Bisquick ™, milk, coffee, sour cream and egg yolks. Whisk until smooth. Whisk in butter and let stand for 20 minutes. While waffle maker is heating, beat egg whites until firm and fold into batter. Bake. Keywords: Breakfast, Waffle Iron ( RG579 )

I'm mostly a lurker but I love this forum and the opportunity to learn new things from all the talented cooks - both the professionals and those who just share the passion. I checked through the recipe archive and didn't find a similar recipe to this one, so I thought I'd share it with you. More years ago than I care to count, I was the proud new owner of a VillaWare Belgian Waffler Pro. While I loved the waffle maker, I was very disappointed with the recipe that came with it, and my recipe for regular waffles (mostly just following directions from store-bought waffle mix) was no better. I don't mean to say that the waffles were bad, they were just not what I wanted: light, yet crispy. Several months and various cookbooks later (I'm just a weekend waffler), I still hadn't managed to find what I wanted, so I began experimenting. I finally came up with one that I liked. Not one to let good enough stand in the way of better, though, I read this thread with interest. Several of the tips were new to me, but when I saw the recipe that Chantrelle posted, it was different enough from what I normally do that I decided to try it out. The waffles were good, but were a bit heavier and not as crispy as I like. I do believe, however, that I've found a new recipe for pancakes. This morning, I tried some of the tips I found here and decided to incorporate it into the recipe below. Crisp & Light Belgian Waffles 3 cups Bisquick 1 cup milk (or substitute 1-1/4 cups buttermilk) 2/3 cup espresso or strong coffee (or substitute 2/3 cup milk) 1 cup sour cream 1/2 cup (1 stick) butter, melted 2 eggs, separated. 1 teaspoon vanilla In large mixing bowl, combine Bisquick , milk, coffee, sour cream and egg yolks. Whisk until smooth. Whisk in butter and let stand for 20 minutes. While waffle maker is heating, beat egg whites until firm and fold into batter. Bake. Serves 4 adults or 2 teenagers.

I'm fairly new here, so hi everybody. This is some thread! Last night I cooked some chicken scalloppini. Made the sauce with scallions, mushrooms, white wine and cream. Also made multicolored rotini tossed with olive oil, minced fresh parsley, fresh dill, julienned red bell peppers, and minced calamati olives. My wife was in a chocolate mood, so for dessert she melted some semi-sweet, dark chocolate which we dipped fresh strawberries into. I love Spring! Tonight will be a problem, though, since the refrigerator's pretty much empty. If I don't stop at the supermarket after work, I'll probably roast some potatoes in olive oil with garlic, rosemary, sun-dried tomatoes and anchovies, and call it a meal. At least we still have more strawberries.

I'm surprised no one suggested fried chicken! To remedy that, here's one, sort of. I don't make this too often, for obvious health-conscious reasons, but it's probably no worse, cholesterol-wise, than delivered pizza (which I don't do anymore either). Also, a caveat: the measurements might have to be adjusted, since I don't really measure when making it. ---- 4-6 chicken thighs 1 egg 2 tablespoons dry sherry 1/2 cup bread crumbs (for best results, throw leftover pieces of an old baguette into the blender or food processor; otherwise, store-bought is okay) 1/2 teaspoon nutmeg 1/4 teaspoon dried chervil (optional) 1 Tablespoon minced fresh or (1/4 teaspoon dried) parsley (optional) 1 cup grated Swiss cheese 2 Tablespoons butter (more as needed) 2 Tablespoons vegetable oil (more as needed) Trim the skin and excess fat from the thighs. Debone. In a shallow bowl, mix egg and sherry, beat with fork. In another shallow bowl, mix bread crumbs with spices, then add Swiss cheese. Mix well. Heat butter and oil in skillet over medium heat. Dip chicken in the egg mixture, then coat with the cheese mixture. Cook 8-10 minutes per side.