Espresso Enthusiasts

[Scepticalscribe]

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.

Hm.

Have you tried laying hands on one of those Turkish pepper/spice manual grinders? The blade can be adjusted, and they are beautifully made and very robust.

Try these ingredients for chili.

1. • 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.

What a brilliant recipe; thank you for taking the time and trouble to write it and post it.

I may well try some version of this out.

Can't see Mother being persuaded to wait a day before demanding to be served what her nose has been telling her has been already cooking for several hours; we have reverted to something approximating to toddler land, alas. Maybe a four to five hour cooking session on the (first) day it is served could suffice instead…….

 

[0388631]

I should have been clearer. My intended purpose is to break them down enough so they become a "butter" of sorts. Cooking for your mother or mother-in-law? Whatever the case, I wish you well and with a lot of patience.

 

[Scepticalscribe]

I should have been clearer. My intended purpose is to break them down enough so they become a "butter" of sorts.

Then, something electric, may be needed. No manual device will give that result, I'm afraid.

 

[D.T.]

Our smaller Chemex making the annual trek to Universal Studios, Hard Rock Hotel ...

 

[Scepticalscribe]

Our smaller Chemex making the annual trek to Universal Studios, Hard Rock Hotel ...

View attachment 604871

Excellent.

Does the Chemex travel well? Or, rather, how much more - challenging - is making coffee with a Chemex than with a French Press, or Hario filter?

Anyway, enjoy your coffee with the Chemex in the Hard Rock Hotel and enjoy your trip to Universal Studios.

 

[mobilehaathi]

Our smaller Chemex making the annual trek to Universal Studios, Hard Rock Hotel ...

View attachment 604871

What an excellent idea, traveling with a Chemex. Now, how do you deal with heating water? Does your room have a stove?

 

[D.T.]

Small Chemex, Hario hand grinder and a Proctor Silex kettle. Also brought our own consumables, fresh beans and organic creamer

 

[Scepticalscribe]

Small Chemex, Hario hand grinder and a Proctor Silex kettle. Also brought our own consumables, fresh beans and organic creamer

View attachment 604992

Sounds as though someone has done their homework and preparation in advance. Brilliant; well done, I'm impressed.

If I know I am to be abroad for much longer than a week, I will seek out a French Press and buy it; I have also travelled with a cone filter (Hario ceramic at home; plastic when travelling), and coffee. There isn't a country on the planet that doesn't stock kettles - therefore, I assume that I will be able to acquire one, or borrow one, or buy one, as needed, rather than have one taking up space in a suitcase.

 

[D.T.]

Sounds as though someone has done their homework and preparation in advance. Brilliant; well done, I'm impressed.

If I know I am to be abroad for much longer than a week, I will seek out a French Press and buy it; I have also travelled with a cone filter (Hario ceramic at home; plastic when travelling), and coffee. There isn't a country on the planet that doesn't stock kettles - therefore, I assume that I will be able to acquire one, or borrow one, or buy one, as needed, rather than have one taking up space in a suitcase.

It worked out really well, so nice having a really good cup in the room, and the added bonus of not having to go down to the cafe and lug it up.

I even picked up a coffee cup at the park

 

[Scepticalscribe]

It worked out really well, so nice having a really good cup in the room, and the added bonus of not having to go down to the cafe and lug it up.

I even picked up a coffee cup at the park

That is excellent news - good forward planning means good coffee when you arrive.

My coffee today was a blend of three different types of Ethiopian beans, and was classically Ethiopian.

 

[LizKat]

There isn't a country on the planet that doesn't stock kettles - therefore, I assume that I will be able to acquire one, or borrow one, or buy one, as needed, rather than have one taking up space in a suitcase.

That reminded me of a hilarious (to read about anyway) experience of historian William Dalrymple when he had got located in India and almost immediately needed to go to Pakistan for a brief period. I have quoted a bit of it below... I'm sure in your travels you've encountered similar situations, more amusing in retrospect than at the moment. Dalrymple ended up going back to his place in Delhi for the items in question, bringing them back to customs and getting them stashed for the duration of his out-of-country time. When he returned, presenting his receipt, the stuff was returned... but the clerk acknowledged having enjoyed use of the cassette recorder and asked if he'd like to sell it!

OFFICER (leafing through passport) Good day, sahib. I am thinking you are new in our India.
WD Yes. I’ve just moved here.
OFFICER But now you are planning to leave?
WD (cheerily) That’s right. Not for long though!
OFFICER (suddenly severe) When you arrived in our India, I am thinking you brought in one computer, one printer, one piece cassette recorder and one Swan electric kettle.
WD That’s very clever of you. Oh, I see! (The truth dawns) Your colleagues wrote them in the back of my passport when I arrived.
OFFICER Sahib, I do not understand. You are planning to leave our India but I am not seeing one computer, one printer (reads out list from passport).
WD (nervous now) No - but I’m not going for long. I won’t be needing the kettle. I’m going to be staying in a hotel. Ha! Ha!
OFFICER Ha! Ha! But sahib. You cannot leave India without your computer and other assorted import items.
WD Why not?
OFFICER This is regulation.
WD But this is absurd.
OFFICER (wobbling head) Yes, sahib. This is regulation.
WD But I’m only going for five days.
OFFICER This has no relevance, sahib. One day, one year it is same thing only.

Dalrymple, William (2003-03-25). City of Djinns: A Year in Delhi (Kindle Locations 1049-1063). Penguin Group US. Kindle Edition.

 

[mobilehaathi]

That reminded me of a hilarious (to read about anyway) experience of historian William Dalrymple when he had got located in India and almost immediately needed to go to Pakistan for a brief period. I have quoted a bit of it below... I'm sure in your travels you've encountered similar situations, more amusing in retrospect than at the moment. Dalrymple ended up going back to his place in Delhi for the items in question, bringing them back to customs and getting them stashed for the duration of his out-of-country time. When he returned, presenting his receipt, the stuff was returned... but the clerk acknowledged having enjoyed use of the cassette recorder and asked if he'd like to sell it!

A few hundred rupees usually makes that problem go away, although not always.

 

[Scepticalscribe]

That reminded me of a hilarious (to read about anyway) experience of historian William Dalrymple when he had got located in India and almost immediately needed to go to Pakistan for a brief period. I have quoted a bit of it below... I'm sure in your travels you've encountered similar situations, more amusing in retrospect than at the moment. Dalrymple ended up going back to his place in Delhi for the items in question, bringing them back to customs and getting them stashed for the duration of his out-of-country time. When he returned, presenting his receipt, the stuff was returned... but the clerk acknowledged having enjoyed use of the cassette recorder and asked if he'd like to sell it!

Great story, thanks for sharing, and yes, I know that world.

A few hundred rupees usually makes that problem go away, although not always.

No, not always, true.

But at least, such transactions do tend to have a certain crude integrity, and oddly, they are completely respected once concluded.

Meanwhile, some - only some, granted - (western) colleagues seem to assume that they will inherit such goods by effortless default.

 

[Scepticalscribe]

In the process of making a pot (Le Creuset raspberry coloured French Press) of Ethiopian coffee, a blend of three different types, two of the Sidamo Bokasso style (and region) and one Yirgacheffe.

The coffee is steeping now, sitting in its pot on my new Rangemaster, and a slice of homemade (though not by me) traditional porter cake, slathered with butter, will most likely accompany it in a few minutes.

 

[Scepticalscribe]

Well, I seem to have finished the first of the porter cakes, though happily, two more await me.

The coffee is delicious, and outside it is raining, and dark, and gloomy. Coffee and porter cake work exceedingly well together.

 

[mobilehaathi]

Well, I seem to have finished the first of the porter cakes, though happily, two more await me.

The coffee is delicious, and outside it is raining, and dark, and gloomy. Coffee and porter cake work well together.

Mmmm, wunderbar! I'm enjoying this delicious stollen with my coffee.

 

[Scepticalscribe]

Mmmm, wunderbar! I'm enjoying this delicious stollen with my coffee.

Ah, excellent! So, the stollen worked out well, then? Bravo.

 

[mobilehaathi]

Ah, excellent! So, the stollen worked out well, then? Bravo.

Surprisingly well, in fact. It was about a 4-5 hour preparation, which honestly isn't too bad for a bread.

It would go great with a cappuccino, too bad I'm not near my machine.

 

[Scepticalscribe]

Surprisingly well, in fact. It was about a 4-5 hour preparation, which honestly isn't too bad for a bread.

It would go great with a cappuccino, too bad I'm not near my machine.

Yes, I'd imagine that both porter cakes and stollen would go exceptionally well with a cappuccino.

Actually, my experience is that while both tea and coffee need to be hot - they also need to have a milky component, or element, when consuming a porter cake; this is not a time for a short, black, espresso. A large mug of strong - yet milky - coffee is what is called for here.

Likewise, tea. These cakes demand milk. Preferably warm, added to the coffee. This is not food - or coffee (or tea) to be rushed, either in the preparation or the consumption.

 

[Scepticalscribe]

I tried to place a last minute order for some Ethiopian coffee this morning. (Now, in truth, I have more than quite enough to see me over the Yuletide Season).

And was sadly informed that I will not receive it until the New Year; such is life, and it will be nice to have something to look forward to.

 

[0388631]

In the process of making a pot (Le Creuset raspberry coloured French Press) of Ethiopian coffee, a blend of three different types, two of the Sidamo Bokasso style (and region) and one Yirgacheffe.

The coffee is steeping now, sitting in its pot on my new Rangemaster, and a slice of homemade (though not by me) traditional porter cake, slathered with butter, will most likely accompany it in a few minutes.

Aha! My wife thinks it's odd that I like to sometimes slather butter onto certain cakes, dense or not, and consume them. Thankfully living in California, it's abundantly easy to get international food items. Such as clotted cream, which also goes well on tart flavored cakes made with citrus fruit and fresh cranberries. Or my personal healthier option, marscarpone. Well, not all that healthier, but still good.

 

[Scepticalscribe]

I opened a new Heirloom Varietal from Ethiopia today (having finished three different Ethiopian coffees yesterday). This is yet another offering from The Ethiopian Coffee Company in London, and it goes by the name of "Tega Farm", and it is another bright and elegant coffee from Sidamo.

Tomorrow, I'll recommence my blending experiments and open yet another Ethiopian and will see how well they work together.

 

[0388631]

Is it from that order you recently made or are you still waiting on that one?

 

[Scepticalscribe]

Is it from that order you recently made or are you still waiting on that one?

No, that is another order from a different company which I made last Monday morning - roasting usually takes place on a Tuesday, - but I hadn't spotted (in time) that the deadline for Christmas delivery (guaranteed by courier) was Sunday midnight.

So, this order won't arrive until early January, when roasters and couriers return to work. Never mind, It'll be nice to have something to look forward to receiving in early January.

What I am currently drinking is one of the last of the packets from my previous order; happily I have enough Ethiopian coffee to see me through until January.

I'll give the Ethiopian Coffee Company a call in early January. They have a Yirgacheffe that I quite like the look of.

 

[0388631]

No, that is another order from a different company which I made last Monday morning - roasting usually takes place on a Tuesday, - but I hadn't spotted (in time) that the deadline for Christmas delivery (guaranteed by courier) was Sunday midnight.

So, this order won't arrive until early January, when roasters and couriers return to work. Never mind, It'll be nice to have something to look forward to receiving in early January.

What I am currently drinking is one of the last of the packets from my previous order; happily I have enough Ethiopian coffee to see me through until January.

I'll give the Ethiopian Coffee Company a call in early January. They have a Yirgacheffe that I quite like the look of.

That sounds lovely. Well, I'm very glad that you had enough to hold you over for the holidays. We, on the other hand, did not. I had to buy green beans because non of the roasting houses around here had anything fresh and were selling old stock, but it was discounted and they let their customers know what they were buying. I think I could use my stainless steel popcorn maker and roast them myself.

Granted I could head into Trader Joe's (health food store) or Whole Foods (Surely you've heard of this, like a giant ASDA for health and organic items) and buy roasted beans but I want to give green beans another go. I mean, I could always just buy the specialty mark brands from Starbucks that have a roast date and carry a premium. They also don't suffer from the charred flavor their regular beans do. But as I said, where's the fun in that?

And to add to my misery, I feel the pain of courier dates pushed back. It seems even being a prime customer on Amazon doesn't guarantee anything to be received after yesterday. I've got some late orders coming on the 30th and 31st.