That good?
Hm. Is it good enough to consider risking moving out of the comfort zone of my beloved Ethiopian coffees?
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That good?
Hm. Is it good enough to consider risking moving out of the comfort zone of my beloved Ethiopian coffees?
Ordered myself a new stock of beans, six pounds in total. I requested two pounds each of the Kela Kachore, Gedeb Asasa, and Aricha beans. All three are grown in Ethiopia. 
From Sweet Maria's?Ordered myself a new stock of beans, six pounds in total. I requested two pounds each of the Kela Kachore, Gedeb Asasa, and Aricha beans. All three are grown in Ethiopia.
Ordered myself a new stock of beans, six pounds in total. I requested two pounds each of the Kela Kachore, Gedeb Asasa, and Aricha beans. All three are grown in Ethiopia.
Ah, very interesting. Well, I have had Aricha beans (excellent) and some variant of the Kachore (which was also excellent).
Now, the Gedeb Asasa bean is one that I have never heard of, let alone tasted, so I look forward to reading your tasting notes with interest.
Anyway, I hope you enjoy them all. Do you intend to try them by themselves, or, eventually, perhaps, blended?
Yep! They consistently give me great beans and good prices, and they have a nice selection of Ethiopian beans.
Yes, actually I'm thinking making some blends after trying them individually. Two of them come recommended for espresso, so I might make my own espresso blend.
Now, that sounds like fun! Enjoy.
For my part, I have to say that I have been hugely enjoying the experience of experimenting with blending different amounts of different (Ethiopian) beans.
Yes, it depends highly on who you buy it from. I've had 2 year aged from a local roaster and found it off putting. It's very dependent on how the beans were stored prior to roasting. The year of growth and how plump the beans were. Essentially, it's like a good red wine. Everything has to be perfect. Good rule of thumb is to spend 7-9 USD per year aged. If you see an aged sumatra that sells for under $20 a pound especially one claiming to have been aged for 5 years, run for the hills. It's in Kona territory and costs more than kona, especially a 7 year aged like I bought. It's incredibly complex... not even coffee anymore. Though I suggest buying green beans and roasting them as you need it. If you've had pu-erh, then it's something like that in the sense that it's not tea, but a special elixir. The beans, when roasted, have a delightful pungency. 3-4 days after roasting and prime to grind and drink, they exhibit a wide range of smell from cinnamon to treacle toffee. I wouldn't waste it on espresso or drip. French all the way. The mouthfeel is also different. Almost like drinking a cream laden drink. If you leave the remnant liquid in a cup to dry, it has a very nice aroma similar to a quality old cognac with remnants dried in a snifter.
I'd buy a very small portion from various roasters and see which one tastes the best to you. Then order from there. Unroasted beans are finicky when it comes to being aged in a controlled setting.
Sipping a mug of coffee made from two different types of freshly ground Ethiopian beans. Quite lovely.
Yesterday, while picking up a Le Creuset paella dish (and a Le Creuset pair of oven gloves), and a Le Creuset tapas serving dish, that I had bought some time ago but never collected, I noticed a LavAzza (AEG) coffee machine (in essence, it seemed to have been a LavAzza version of the NesPresso machines) at a horribly attractive price. Horribly attractive.
Annoyed at myself for having even noticed the thing, I turned my back on it focussed on other matters. Such as oven gloves and a paella dish.
Yesterday, while picking up a Le Creuset paella dish (and a Le Creuset pair of oven gloves), and a Le Creuset tapas serving dish, that I had bought some time ago but never collected, I noticed a LavAzza (AEG) coffee machine (in essence, it seemed to have been a LavAzza version of the NesPresso machines) at a horribly attractive price. Horribly attractive.
Annoyed at myself for having even noticed the thing, I turned my back on it focussed on other matters. Such as oven gloves and a paella dish.
Just found a bag of coffee beans in the kitchen cupboard that I purchased in September 2015. The bag is unopened and has been stored in a dark coolish place. Should this still be ok to use or should I throw it out?
September 2015? Still sealed?
Yes, I'd imagine you will be able to drink them; they might not be quite as superbly splendid as they would have been in September 2015, - when they would have been at their optimum freshness and taste - but I'd be very surprised if they weren't perfectly palatable. So, in conclusion, as long as they have been (properly) sealed, I'd say they are still quite quaffable.
They won't be in peak form, but it would be wasteful to toss them.
Coffee beans (sealed coffee beans) can be consumed for months; it is just that it will not be quite as delicious as it might have been had you consumed it while it was fresh.
But, as @mobilehaathi has pointed out, it would be a shame to waste them.
But, as @mobilehaathi has pointed out, it would be a shame to waste them.
Don't quite understand what you're saying there, @Scepticalscribe. You bought the machine eons ago and just noticed it again or you were at the store?
On the discussion of old beans. I'll admit I've placed in the chest freezer a pound of beans I had left from a local roaster sometime in late 2013 and found them a few months ago. I tried it out and honestly it was remarkable fresh for the age. Provided there is no moisture and cool climate, there shouldn't be an issue with beans deteriorating too much. Ground coffee is your worst enemy, because that will sour fast within days or sometimes hours. Hence why it's recommended to only grind what you need at that moment.
Anyway, had a nice small cup (14 oz) of Tanzanian Peaberry this morning. A welcoming drink after having to wake up twice in the night to feed the kids. I'm not annoyed, especially because it seems they're attempting to speak. Not bad for under 5 months. Anyway, bought the Peaberry because it was discussed at length on Reddit's coffee forum and took the plunge. I can't say for certain whether it's worth the extra cost. Further indulging will have to take place.
On the tea front, made some nice Moroccan Mint for my wife and I the other night. We'd forgotten why we stopped making it until after the first sip. The sweetness! But it does bring out the flavor of the mint and the grassier notes of the Chinese pinhead green. One wonders if you could get away with a xylitol and stevia extract version. At least that would be 100% healthier.
On the discussion of old beans. I'll admit I've placed in the chest freezer a pound of beans I had left from a local roaster sometime in late 2013 and found them a few months ago. I tried it out and honestly it was remarkable fresh for the age. Provided there is no moisture and cool climate, there shouldn't be an issue with beans deteriorating too much. Ground coffee is your worst enemy, because that will sour fast within days or sometimes hours. Hence why it's recommended to only grind what you need at that moment.
Anyway, had a nice small cup (14 oz) of Tanzanian Peaberry this morning. A welcoming drink after having to wake up twice in the night to feed the kids. I'm not annoyed, especially because it seems they're attempting to speak. Not bad for under 5 months. Anyway, bought the Peaberry because it was discussed at length on Reddit's coffee forum and took the plunge. I can't say for certain whether it's worth the extra cost. Further indulging will have to take place.
On the tea front, made some nice Moroccan Mint for my wife and I the other night. We'd forgotten why we stopped making it until after the first sip. The sweetness! But it does bring out the flavor of the mint and the grassier notes of the Chinese pinhead green. One wonders if you could get away with a xylitol and stevia extract version. At least that would be 100% healthier.
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Automatic pod-based coffee machines are a recipe for disappointment, no matter the cost.
No, @SwitchFX. I did not buy the machine, - at any stage - I just spotted it yesterday. And was intrigued, - but not really surprised - that LavAzza have entered that market.
Some months ago, I bought a Le Creuset paella pan, Le Creuset oven gloves, - a single Le Creuset oven glove, and a separate Le Creuset pair of oven gloves (I already have one much used pair of Le Creuset oven gloves, and they are superb) - a Le Creuset tapas serving dish, a Le Creuset Balti dish, among other things (some splendid Japanese knives featured, too).
Although I paid for them, I didn't actually collect them, because 1) our cooker had been slowly failing, and I didn't wish to have to try to cook a paella until I had a new oven , and 2) they were - and are - damned heavy, and 3) I had to attend a funeral the day I bought them, and carrying them there - I walked - from the shop would have been both inappropriate and inconvenient. So, I asked the store to hold them and said I would collect them some time later.
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Automatic pod-based coffee machines are a recipe for disappointment, no matter the cost.
Ah, well, @mobilehaathi, I tend to agree with you, and will admit that I was mentally admonishing myself for having even noticed this thing. But it occurred to me that the reduction - which was considerable - made it a very attractive gift for Christmas.
I turned my back on it, and instead admired my Le Creuset paella dish (I also bought a Le Creuset balti dish).
Ah. Very interesting. Sadly we don't have stores here that would do that, apart from family owned ones. I have that paella dish in dark blue. It's very good and you clearly made a good purchase. Did fancy making some paelle soon. I personally enjoy freestyling it but keeping true to the recipe. I was thinking of doing a veal based one seeing as lamb would overpower the flavor. Though I've done a few baked rice dishes with lamb on the bottom and it is lovely stuff.
We don't really eat much chicken because it's quite boring. But when I do purchase chicken, it's usually the breasts or entire chickens. On the advice from the turkey thread, I went out and bought several large turkeys and stuffed them into our chest freezer. Will also pick up more turkey breast units. I'm thinking turkey tagine soon.
Well, @SwitchFX - the store in question is family owned (around a century or so old) and I have spent a veritable fortune there in recent years. (Buying Le Mauviel copper cookware for one thing).
Anyway, I assume that the paella dish would be good for any decent rice dish - I'd imagine that biryanis, for example, could be made well on it as well. So, you also have that particular paella dish? What do you cook on it as well as paella?
Now that I have a lovely new Rangemaster cooker, I am looking forward to trying out some of these interesting and tempting recipes.
Anyway, I assume that the paella dish would be good for any decent rice dish - I'd imagine that biryanis, for example, could be made well on it as well. So, you also have that particular paella dish? What do you cook on it as well as paella?
Now that I have a lovely new Rangemaster cooker, I am looking forward to trying out some of these interesting and tempting recipes.
Now that you have your new cooker, you must be excited that its potential offers you!
I am, believe me, I am.
I have been researching beef goulash, biryani (I am looking out for a really food biryani recipe), paella (I have a good recipe - now that I have an appropriate [Le Creuset paella] dish, and an excellent cooker, I look forward to trying it out), pilau, chilli con carne (my recent attempt went down well with Mother), various fish stews, casseroles and chowders, (I have some excellent recipes but am always open to more ideas and recipes), and so on. Chicken casseroles, too, and further ideas & recipes always welcome.
The thing is, vegetarian dishes are easier to do in summer; one simply doesn't need anything like as much meat in summer as might be desired in winter.
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Yes. I bought it at least 2 years ago from Sur La Table. Actually, I wanted a complete cast iron one but they said this was better. And it is. Other than paella, it comes in useful for other stuff. You could make a giant sized quiche out of it, large egg dishes, brilliant for searing large pieces of meat, etc. It's definitely worth the cost because it's so versatile. Plus the lifetime warranty won't make you dry heave if the cookware goes bonkers. My only issue with their products is the colors. I'm not a colors person. If they were in solid white, grey or black, I'd be happy. Or even stainless steel, but you can't have a SS paella dish. That's so many levels of wrong.
Actually, @SwitchFX, I'm laughing while reading your post.
This summer, Le Creuset had a promotion of 'dishes of the world' - this promotion featured balti dishes, (two sizes, if memory served), a paella dish, a tagine, and a few others. I seem to recall that they came only in one of two colours - either a sort of cherry red, (somewhere between their volcanic orange, and the cerise/raspberry) or solid black.
Personally, I love their coloured ranges, although I prefer some to others. I think they give a stove top, or oven, or table, a superb touch of flair. Plus, they are brilliant to cook with - the dish looks terrific and the food tastes great.
Try these ingredients for chili.
- 4 tablespoons vegetable oil, divided
- 4 pounds well-trimmed boneless beef chuck (from about 5 pounds), cut into 1/2-inch cube
- 2 medium onions, chopped
- 1 head of garlic (about 15 cloves), peeled, chopped
- 1/2 cup ground ancho chiles
- 2 tablespoons ground cumin
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 12-ounce bottle dark beer
- 1 28-ounce can diced tomatoes in juice
- 2 teaspoons dried oregano
- 2 teaspoons coarse kosher salt
- 2 tablespoons tomato paste
- 3 tablespoons masa (corn tortilla mix)
- Coarsely grated sharp cheddar cheese
- Chopped green and/or red onion
- Chopped fresh cilantro
- Diced fresh tomatoes (optional)
- Sour cream (optional)
- Ingredient info: Ground ancho chiles are available in the spice section of super markets and at Latin markets. Masa (or masa harina) is sold at super markets and Latin marketHeat 1 tablespoon oil in large pot over medium-high heat. Add 1/3 of beef; sprinkle with salt. Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2 more times with 2 tablespoons oil and beef.Heat 1 tablespoon oil in large pot over medium-high heat. Add 1/3 of beef; sprinkle with salt. Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2 more times with 2 tablespoons oil and beef.Reduce heat to medium. Add 1 tablespoon oil and onions. Sauté until soft, 8 to 10 minutes. Add garlic; stir 2 minutes. Add ground anchos, cumin, allspice, cinnamon, and cloves; stir until fragrant, about 1 minute. Add beer; stir 1 minute, scraping up browned bits. Return beef and juices to pot. Add tomatoes with juice, 2 cups water, oregano, and 2 teaspoons coarse salt. Bring chili to boil. Reduce heat to low, cover with lid slightly ajar, and simmer gently until beef is just tender, 1 3/4 to 2 hours. Cool 1 hour, then chill uncovered until cold. Cover; chill overnight.Spoon fat from chili. Bring chili to simmer over medium heat. Stir in tomato paste. Sprinkle masa over; stir to blend. Simmer uncovered until thickened and beef is very tender, stirring often, and adding more water by 1/4 cupfuls if too thick, about 30 minutes.Heat 1 tablespoon oil in large pot over medium-high heat. Add 1/3 of beef; sprinkle with salt. Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2 more times with 2 tablespoons oil and beef. Reduce heat to medium. Add 1 tablespoon oil and onions. Sauté until soft, 8 to 10 minutes. Add garlic; stir 2 minutes. Add ground anchos, cumin, allspice, cinnamon, and cloves; stir until fragrant, about 1 minute. Add beer; stir 1 minute, scraping up browned bits. Return beef and juices to pot. Add tomatoes with juice, 2 cups water, oregano, and 2 teaspoons coarse salt. Bring chili to boil. Reduce heat to low, cover with lid slightly ajar, and simmer gently until beef is just tender, 1 3/4 to 2 hours. Cool 1 hour, then chill uncovered until cold. Cover; chill overnight.Spoon fat from chili. Bring chili to simmer over medium heat. Stir in tomato paste. Sprinkle masa over; stir to blend. Simmer uncovered until thickened and beef is very tender, stirring often, and adding more water by 1/4 cupfuls if too thick, about 30 minutes.
Oh well. The damn dish is even cheaper now than it was when I purchased it for around $338 USD. I enjoy my 18/10 highly polished stainless steel or 18/10 with copper bottoms. I find that more beautiful than random colors. I think the correct term is "boring." I like boring looking kitchen stuff.
I am on the looking for a fine nut and seed masher, to make a paste out of. I've seen electric units but they aren't too reliable. Can't seem to find a hand cranked machine either. I've asked around in shops, and gotten a range of facial expressions from confusion to absolute bewilderment.
Try these ingredients for chili.
- 4 tablespoons vegetable oil, divided
- 4 pounds well-trimmed boneless beef chuck (from about 5 pounds), cut into 1/2-inch cube
- 2 medium onions, chopped
- 1 head of garlic (about 15 cloves), peeled, chopped
- 1/2 cup ground ancho chiles
- 2 tablespoons ground cumin
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 12-ounce bottle dark beer
- 1 28-ounce can diced tomatoes in juice
- 2 teaspoons dried oregano
- 2 teaspoons coarse kosher salt
- 2 tablespoons tomato paste
- 3 tablespoons masa (corn tortilla mix)
- Coarsely grated sharp cheddar cheese
- Chopped green and/or red onion
- Chopped fresh cilantro
- Diced fresh tomatoes (optional)
- Sour cream (optional)
- Ingredient info: Ground ancho chiles are available in the spice section of super markets and at Latin markets. Masa (or masa harina) is sold at super markets and Latin marketHeat 1 tablespoon oil in large pot over medium-high heat. Add 1/3 of beef; sprinkle with salt. Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2 more times with 2 tablespoons oil and beef.Heat 1 tablespoon oil in large pot over medium-high heat. Add 1/3 of beef; sprinkle with salt. Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2 more times with 2 tablespoons oil and beef.Reduce heat to medium. Add 1 tablespoon oil and onions. Sauté until soft, 8 to 10 minutes. Add garlic; stir 2 minutes. Add ground anchos, cumin, allspice, cinnamon, and cloves; stir until fragrant, about 1 minute. Add beer; stir 1 minute, scraping up browned bits. Return beef and juices to pot. Add tomatoes with juice, 2 cups water, oregano, and 2 teaspoons coarse salt. Bring chili to boil. Reduce heat to low, cover with lid slightly ajar, and simmer gently until beef is just tender, 1 3/4 to 2 hours. Cool 1 hour, then chill uncovered until cold. Cover; chill overnight.Spoon fat from chili. Bring chili to simmer over medium heat. Stir in tomato paste. Sprinkle masa over; stir to blend. Simmer uncovered until thickened and beef is very tender, stirring often, and adding more water by 1/4 cupfuls if too thick, about 30 minutes.Heat 1 tablespoon oil in large pot over medium-high heat. Add 1/3 of beef; sprinkle with salt. Cook until browned, stirring occasionally, about 3 minutes. Using slotted spoon, transfer beef to large bowl. Repeat 2 more times with 2 tablespoons oil and beef. Reduce heat to medium. Add 1 tablespoon oil and onions. Sauté until soft, 8 to 10 minutes. Add garlic; stir 2 minutes. Add ground anchos, cumin, allspice, cinnamon, and cloves; stir until fragrant, about 1 minute. Add beer; stir 1 minute, scraping up browned bits. Return beef and juices to pot. Add tomatoes with juice, 2 cups water, oregano, and 2 teaspoons coarse salt. Bring chili to boil. Reduce heat to low, cover with lid slightly ajar, and simmer gently until beef is just tender, 1 3/4 to 2 hours. Cool 1 hour, then chill uncovered until cold. Cover; chill overnight.Spoon fat from chili. Bring chili to simmer over medium heat. Stir in tomato paste. Sprinkle masa over; stir to blend. Simmer uncovered until thickened and beef is very tender, stirring often, and adding more water by 1/4 cupfuls if too thick, about 30 minutes.