Having just viewed and heard of them, I'd say they're working/functional eye candy. And I wish you hadn't informed me of them. I know most of use a fancy electric kettle with multi temp control, but I do have a sweetspot for functional art as well. I'm a fan of Simplex kettles. But I'll be honest, ever since diving headfirst into electric kettles, ours has become more of a kitchen art piece, and just as well.
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Espresso Enthusiasts
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Am I allowed a quiet - almost knowing - snigger? Merely trying to be of help…..
I spent some time checking out their website last night, with a focus on espresso machines. While many are made from aluminium, some are made from stainless steel. All are, needless to say, gorgeous.
And yes, I am completely helpless, too, when confronted by the siren lure of elegant design, that sweet spot of great design best represented by that exquisite fusion of form and function.
Well, a cup of soothing, sweet, smooth, Ethiopian coffee is always welcome.
SS pot ordered and on its way. No certain idea of shipping time because the shipping services are working overtime as of now. Also picked up a pound of triple cream brie, half pound of Gjetost, and 2 lb of sheeps milk pecorino romano, imported of course. And a small half wheel of Abbaye St. Mere. And lots of crusty bread and a couple bottles of wine. I picked up about 8 other cheese last week. Missus and I will be doing some taste testing to see what we'll serve our guests next week. I'm a fan of all romanos, the stinkier the better IMO.
Did a special order for some cave aged comte and an espresso and lavender rub and washed cheese. You know, to play in line with the tune of this thread.
Did a special order for some cave aged comte and an espresso and lavender rub and washed cheese. You know, to play in line with the tune of this thread.
The cheeses sound fantastic. (I wrote as someone who is rather partial to many of the more aromatic offerings….but mature Comte is something one can never go wrong with, triple cream brie sounds really good, as do some of the others).
Now, when you say you ordered a stainless steel moka pot, did you select one of the obscenely gorgeous moka pots made by Alessi, or one of the elegant classics made by Bialetti?
Bialetti. 6 cup Musa.
The best deal on cheese I've ever gotten was a 21 lb wheel of Jarlsberg for a hair over $200 bought for Christmas and New Year. Nothing was left over. But yes, the more cream the merrier when it comes to French soft rind cheeses. I'm still on the hunt for a 16" or more wheel of brie that is 1-1 1/4" thick. I've only seen it once in real life and a few times on cooking shows, so I know it exists. Now can you imagine doing a bake with that and letting the guests go wild?
Ah, excellent, long may you enjoy it.
My Bialetti is a six cup moka pot, too; that is, six espresso sized cups. It is erectly possible to get a decent mug of brutally strong espresso from such a pot.
The cheese discussion is making me hungry; Brie de Meaux comes in large wheels, as does Camembert Rustique, but the camembert comes in smaller wheels.
Your description of the Jarlsberg is mouthwatering. Any blues in that mix? I'm rather partial to some of the blues, myself. This time of the year - as long as it is sourced properly - Stilton can be superb.
Ah, well, it is a digression on an espresso and coffee thread, but I have always found that a good cheese board has always gone down well with coffee, and good wine, and an occasional beer…..
So, my definition of a good cheese board is one or two hard cheeses, - say, a mature Comte, (always an excellent choice) and then, either an excellent cheddar (Montgomery for preference), or either an aged (mature) Gouda; while the cow's milk mature aged Gouda is stunning, the aged, mature goat's milk Gouda is sublime. (Think toffee, caramel, that 'hit' of sweet, savoury and salty…)
If you are feeling exceptionally benevolent and generous, you could add stunning Parmesan (the classical cheese cut from an aged wheel) to such a board……and there is the fantastic Swiss seasonal hard cheese Etivaz which comes into season around now and which completely knocks the socks off both Emmenthal and Gruyere. (Try them in a tasting in a good cheesemonger's if you don't believe me).
Then, the creamy cheeses: Brie or Camembert. Oozing, with evil intent.
The washed rinds next: One of these. These cheeses are….aromatic. (And I love them for it..) Cheeses such as Munster, Pont l'Eveque, Stinking Bishop (the name alone had me an instant and passionate convert, but the cheese is amazing). And many others…..If feeling benevolent, a nice Taleggio….if feeling that the earth needs a little cursing, offer evil, oozing, supremely aromatic Epoisses……with crusty French bread, seriously sublime…
Goats cheeses can add a nice variety to such a board; personally, I prefer them softer, but some like a harder goats cheese…either way, they can be lovely.
And then, there are the blues. I have rarely met a blue I have disliked, but there are a few I love…...My personal favourites include mature Cashel Blue from Ireland, mature Stilton from the UK, Blue d'Auvergne (France), Gorgonzola (from Italy). Roquefort can 'bite' - I have had really good creamy ones, but all too often, the quality can be variable rendering it excessively acidic. A good blue should entice and ensnare, and then deliver a coup de gras…….
So, my definition of a good cheese board is one or two hard cheeses, - say, a mature Comte, (always an excellent choice) and then, either an excellent cheddar (Montgomery for preference), or either an aged (mature) Gouda; while the cow's milk mature aged Gouda is stunning, the aged, mature goat's milk Gouda is sublime. (Think toffee, caramel, that 'hit' of sweet, savoury and salty…)
If you are feeling exceptionally benevolent and generous, you could add stunning Parmesan (the classical cheese cut from an aged wheel) to such a board……and there is the fantastic Swiss seasonal hard cheese Etivaz which comes into season around now and which completely knocks the socks off both Emmenthal and Gruyere. (Try them in a tasting in a good cheesemonger's if you don't believe me).
Then, the creamy cheeses: Brie or Camembert. Oozing, with evil intent.
The washed rinds next: One of these. These cheeses are….aromatic. (And I love them for it..) Cheeses such as Munster, Pont l'Eveque, Stinking Bishop (the name alone had me an instant and passionate convert, but the cheese is amazing). And many others…..If feeling benevolent, a nice Taleggio….if feeling that the earth needs a little cursing, offer evil, oozing, supremely aromatic Epoisses……with crusty French bread, seriously sublime…
Goats cheeses can add a nice variety to such a board; personally, I prefer them softer, but some like a harder goats cheese…either way, they can be lovely.
And then, there are the blues. I have rarely met a blue I have disliked, but there are a few I love…...My personal favourites include mature Cashel Blue from Ireland, mature Stilton from the UK, Blue d'Auvergne (France), Gorgonzola (from Italy). Roquefort can 'bite' - I have had really good creamy ones, but all too often, the quality can be variable rendering it excessively acidic. A good blue should entice and ensnare, and then deliver a coup de gras…….
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21 lb isn't a whole lot. Factor in 1/4-1/6th of a lb per guest because it's the safer choice and a tastier offspring from traditional Swiss/Emmental. Plus, Jarlsberg does well in cheese blintzes and quiche and a lot more. I like it more than the more expensive gruyere.
I like my cheddars to be clouthbound and very rich in tyrosine and calcium lactate crystals. This method of aging cheese gives it a more earthy aroma and flavor and not the sharpness one would expect.
Creamy cheeses, most like brie over camambert. But these are so typical. If your guests can handle it, an epoisse is fantastic. If not, I've found a whole wheel of delice which is 2 kilos or a touch under 4.5 lb is always a delight with my guests, which has also been ordered. Served at room temperature, it's essentially like eating butter and pairs well with quince jam or a fig and balsamic reduction, or plain. I like plain. It also manages to increase salivary flow.
I hate blue cheese. Goats cheese is hard. Many good makers and quite a few terrible ones. We've got one in California called Humboldt Fog with a lovely vegetable based ash layer in it. 4-5 oz wheels cost around $18-22. And the gouda aged after 2 years will turn brown and hard regardless of which animal its milk came from. At that point, hardly anyone can pick the characteristics of non bovine milk.
For my own needs, I order from cheese mongers, Whole Foods corporate, TJ Corporate or Costco's HQ. What they have in stores is too little. So far the holiday cheese costs alone are looking to be a bit under 729 USD.
And yes, parmesan, real stuff from the wheel is heavenly with some ripe pear or eaten alone with a glass of chablis.
Edit: I forgot to mention I hate Munster with the passion of a thousand suns. Nothing drives me up the wall like accidentally eating Munster. To me, it's like eating a cheesecake made not from traditional ingredients, but Danablu. May as well consume hot tar. The American bastardization of Munster in it's semi-hard stage is also terrible. Actually, I'm quite sure that's not cheese at all.
I do not like my cheeses with add ins, such is the case with the French putting in wild edible mushrooms in their brie. Yes, it's got a lush umami flavor to it, but it's too much earthiness and it loses that lovely sweetness brie is known for.
I like my cheddars to be clouthbound and very rich in tyrosine and calcium lactate crystals. This method of aging cheese gives it a more earthy aroma and flavor and not the sharpness one would expect.
Creamy cheeses, most like brie over camambert. But these are so typical. If your guests can handle it, an epoisse is fantastic. If not, I've found a whole wheel of delice which is 2 kilos or a touch under 4.5 lb is always a delight with my guests, which has also been ordered. Served at room temperature, it's essentially like eating butter and pairs well with quince jam or a fig and balsamic reduction, or plain. I like plain. It also manages to increase salivary flow.
I hate blue cheese. Goats cheese is hard. Many good makers and quite a few terrible ones. We've got one in California called Humboldt Fog with a lovely vegetable based ash layer in it. 4-5 oz wheels cost around $18-22. And the gouda aged after 2 years will turn brown and hard regardless of which animal its milk came from. At that point, hardly anyone can pick the characteristics of non bovine milk.
For my own needs, I order from cheese mongers, Whole Foods corporate, TJ Corporate or Costco's HQ. What they have in stores is too little. So far the holiday cheese costs alone are looking to be a bit under 729 USD.
And yes, parmesan, real stuff from the wheel is heavenly with some ripe pear or eaten alone with a glass of chablis.
Edit: I forgot to mention I hate Munster with the passion of a thousand suns. Nothing drives me up the wall like accidentally eating Munster. To me, it's like eating a cheesecake made not from traditional ingredients, but Danablu. May as well consume hot tar. The American bastardization of Munster in it's semi-hard stage is also terrible. Actually, I'm quite sure that's not cheese at all.
I do not like my cheeses with add ins, such is the case with the French putting in wild edible mushrooms in their brie. Yes, it's got a lush umami flavor to it, but it's too much earthiness and it loses that lovely sweetness brie is known for.
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A passionately argued post.
Now, I don't necessarily agree with all of it (how can you not like blues - some of them are so seductively amazing? What is wrong with you to fail to see the manifold delights in a wheel of Munster?) but I can recognise informed and well argued passionate preferences when I come across them, and I salute you sir.
An aged Gouda (four years old, with an appearance, - deepest darkest burnished gold with flecks of auburn - and crystalline texture, and splendid resistance to cutting implements - 'you'd need a saw to be able to cut this' they young guy who served me gasped in awe - not unlike an aged Parmesan), and seriously oozing cremosa Gorgonzola, along with some stunning Regal du Brasseur - an aromatic washed rind cheese from Alsace, and a small slice of a strange cheese from Italy, a sharp cheddar style cheese with truffle……..
On the topic of what you have called 'add ins' in general, I agree with you. However, the Dutch do an excellent mild cheese (a young Gouda style cheese) with added cumin seeds which works brilliantly.
Back to coffee: The Ethiopian Coffee Company phoned me this morning. One of the coffees that I had wished to order last Friday is no longer available, - indeed, upon checking this to confirm, it had indeed vanished for their site - so we revised the order. Anyway, several packets of beans - and yes, a few preground coffees - all Ethiopian will be winging their way to me shortly.
Yesterday evening, upon my return, a small package awaited me; Two small packets of lovely Yirgacheffe coffee from a different small supplier (I've had this one before and it is excellent).
This morning while at work, I had a craving for coffee. It's been a few weeks since I had a cup and its very rare that I want one while I'm at work. I went out to get a coffee, and you can guess where I didn't go!
Rather, I went to the Canadian-based restaurant chain Tim Hortons for coffee. I just ordered a large black coffee to go. Some in this thread might remember that I used to buy whole beans from this company and brew it at home because I always liked their coffee. Today though, I got a cup to go.
While the coffee isn't quite as good as what I make at home, it's still good enough to be enjoyed by me, a self-proclaimed coffee-snob.
The craving was satisfied and the coffee enjoyed.
Rather, I went to the Canadian-based restaurant chain Tim Hortons for coffee. I just ordered a large black coffee to go. Some in this thread might remember that I used to buy whole beans from this company and brew it at home because I always liked their coffee. Today though, I got a cup to go.
While the coffee isn't quite as good as what I make at home, it's still good enough to be enjoyed by me, a self-proclaimed coffee-snob.
The craving was satisfied and the coffee enjoyed.
This morning while at work, I had a craving for coffee. It's been a few weeks since I had a cup and its very rare that I want one while I'm at work. I went out to get a coffee, and you can guess where I didn't go!
Rather, I went to the Canadian-based restaurant chain Tim Hortons for coffee. I just ordered a large black coffee to go. Some in this thread might remember that I used to buy whole beans from this company and brew it at home because I always liked their coffee. Today though, I got a cup to go.
While the coffee isn't quite as good as what I make at home, it's still good enough to be enjoyed by me, a self-proclaimed coffee-snob.
The craving was satisfied and the coffee enjoyed.
Wow. A few whole weeks without coffee? Wow.
Anyway, I am glad that you enjoyed Tim Horton's coffee, and I'd say that the large black coffee went down well.
Meanwhile, will real homemade coffee be making even an occasional reappearance (not necessarily a starring role) in your life?
Oh yes! I don't foresee that going away at all. I still have my French Press gear all out and ready to go on the counter and I have s small supply of whole beans on hand as well.
Ah, excellent. I had begun to fear that we might have been on the point of losing you to this lovely world of coffee lovers and espresso enthusiasts.
Nope! No need to fear, I'm not going away and neither is my coffee. It's just toned down somewhat.
Called up Coffee Bean Direct yesterday and they roasted a few blends for me today and shipped them out the same day and will arrive by Monday night. Today's coffee was from Sulawesi island in Indonesia. Also ordered some fine teas for the guests who prefer tea. To make steeping easier, I went out an bought a few quality glass French presses possessing thick glass.
A store here in LA that I often order from has 5 year aged gouda for 35-40 USD/pound depending on the season. Unfortunately, they overcharge on just about everything else so they're only good for that. And the cheese you're talking about is Layden and has caraway as well. It's a very interesting flavor combination as I find caraway to be a "sweet" spice/seed whereas I find cumin to be slightly earthy, bright with a bit of mustiness.
This is actually quite easy to find and quite affordable.
A store here in LA that I often order from has 5 year aged gouda for 35-40 USD/pound depending on the season. Unfortunately, they overcharge on just about everything else so they're only good for that. And the cheese you're talking about is Layden and has caraway as well. It's a very interesting flavor combination as I find caraway to be a "sweet" spice/seed whereas I find cumin to be slightly earthy, bright with a bit of mustiness.
Ah, sigh.
Look, I am not from the US. So, how things are labelled may differ in different continents.
Actually, a strange confession, I have never been to the US. Rather, I am from the British Isles, buy European cheese of the sort that is sold here, and the cheese in question that I bought was not called 'Layden' but was sold openly - in an outstanding food emporium - as an exceptionally aged Gouda. Four years plus, with a burt orange colour and a sublime butterscotch taste…
However, irrespective of what it is called - or versions of it are called - Across The Pond, I can recommend it without reservation...
Tanzanian Peaberry pressed and dripped. Interesting coffee. Good, no.. Great floral notes, good body but a light roast. Also fairly low acidity. Almost feels like silky overcooked pasta across the palette. Very good, but at nearly $17/lb with tax, I'd expect it to be.
I have some great chocolate (cacao nibs), seville orange roast, and a caramel roast not so different from torrefacto also infused with Tahitian vanilla aged in bourbon barrels, that I got in just last week and stored. Had a taste test earlier and nothing's gone rancid. You'd think they were roasted just a few days ago.
I have some great chocolate (cacao nibs), seville orange roast, and a caramel roast not so different from torrefacto also infused with Tahitian vanilla aged in bourbon barrels, that I got in just last week and stored. Had a taste test earlier and nothing's gone rancid. You'd think they were roasted just a few days ago.
The Bialetti is due to arrive tomorrow. I was out at the store today and got tempted to buy some Coffee Bean and Tea whole bean called Bali Blues. Thankfully, as a commercial roaster and house they stamp the production (roast) date on their bags. This particular bag on sale for $11 for a mere pound was done sometime in the last 2 weeks. I expected the worst, but it's surprisingly fresh. Despite this, I think I, or rather my wife will go through it fast seeing as I sparingly drink coffee these days. Definitely need to pair this up with something like a chocolate croissant. Nothing too sweet.
Enjoy the Bialetti when it arrives; they make lovely coffee, and the actual physical preparation is part of the fun. It makes a lovely, gurgling sound when the coffee is actually ready.
Try to ensure that you have some nice espresso cups, too - they add to the experience of sipping espresso made in a Bialetti pot. Above all, make sure you heat whatever cup you plan to use in advance. And enjoy the experience of making the coffee and of drinking it.
I have about 20 in various styles, and multiple sets of dematisse for Turkish coffee. These days, my liquid of choice is quality green tea brewed right in the cup (plop 2-3 grams of dry leaves and pour 175* water into the prewarmed Cup), and maybe some roasted barley or a few cacao nibs for earthiness.
Ah, well, then you should be fine for nice espresso cups, it sounds as though you have a lovely selection of them already. However, this is a drink where the optics matter, too, and considerably enhance the experience of drinking espresso.
Anyway, this morning, I shared a pot (Le Creuset) of freshly group Ethiopian coffee (Yirgacheffe Sidamo and Bokasso in roughly half and half portions) with my brother. Quite sublime.
Today we're receiving our first significant snowfall of the season. I have almost 6 inches on the ground here and it's still coming down.
Puma and I are all snug inside with a blanket watching TV. I'm drinking a nice cup of coffee made in my Le Creuset French Press.
Puma and I are all snug inside with a blanket watching TV. I'm drinking a nice cup of coffee made in my Le Creuset French Press.