Sidebar Sidebar
Become a MacRumors Supporter for $50/year with no ads, ability to filter front page stories, and private forums.

Espresso Enthusiasts

Status
The first post of this thread is a WikiPost and can be edited by anyone with the appropiate permissions. Your edits will be public.
I'm expecting several coffee orders to come in tomorrow through Tuesday. And picking up some special orders.

I almost forgot the coffee and tea this year until I was reminded. My head's been in the clouds lately. I swear it was the 31st just yesterday.
 
Scepticalscribe said:
Anything special?
Click to expand...
Yes. Out of Africa blend from Klatch. It uses beans from Kenya, Ethiopia and Uganda. Also ordered their Sumo Batak from Sumatra, their Panamanian single origin. I'm picking up some local extras, including a half-pound of Jamaican Blue Mountain. It is a regular at my preferred roasters, but they don't order much on a month to month basis in green beans. They order a lot in the last months of the year because the demand rises.
 
Earl gray with a slice of fresh ginger, lemon, and some honey.

Scepticalscribe said:
Lunch was a lovely cappuccino, smoothies, very palatable potato salad, and sliced mango for afters.
Click to expand...
I'm not into potato salad. I'll eat it, but I prefer something non dairy based for a binder or dressing. And no eggs. It is very interesting how various cultures have their own take on potato salad. I've had some lovely ones in the past. We've even got a book on various potato salads from around the globe. I've had potato salad in the former bloc, too. Russia's take was interesting. I think there was potato in it, swimming in it...somewhere.
 
  • Like
Reactions: Scepticalscribe
Zenithal said:
Earl gray with a slice of fresh ginger, lemon, and some honey.


I'm not into potato salad. I'll eat it, but I prefer something non dairy based for a binder or dressing. And no eggs. It is very interesting how various cultures have their own take on potato salad. I've had some lovely ones in the past. We've even got a book on various potato salads from around the globe. I've had potato salad in the former bloc, too. Russia's take was interesting. I think there was potato in it, swimming in it...somewhere.
Click to expand...

Properly made, potato salad can be delicious - I pride myself on mine (the potatoes are anointed - usually - with a mixture of my own homemade French dressing and mayonnaise, perhaps with a tiny bit of creme fraiche too, depending on the taste I am after and what I am serving with it) - finally diced chives, and parsley, salt, pepper, a dash of sugar......and my late father used to love it and devour it by the plate.

Enjoy your Earl Grey.
 
Scepticalscribe said:
Properly made, potato salad can be delicious - I pride myself on mine (the potatoes are anointed - usually - with a mixture of my own homemade French dressing and mayonnaise, perhaps with a tiny bit of creme fraiche too, depending on the taste I am after and what I am serving with it) - finally diced chives, and parsley, salt, pepper, a dash of sugar......and my late father used to love it and devour it by the plate.

Enjoy your Earl Grey.
Click to expand...
Eerily similar to what was one of the mainstays in our family. Sub out the French dressing for poppy seed dressing, and throw in some tartness. No sugar. Some cilantro and dijon (grain) worked well, too. I don't mind mayonnaise. A small amount lends some creaminess. It's how they treat the stuff. As if it's the second coming of Christ.

In my lazier cooking days, potato salad for me meant a little bit of cream or mayonnaise, a lot of apple cider vinegar or malt vinegar, salt and pepper, chili flakes, fresh minced garlic and some olive oil.
 
Zenithal said:
Eerily similar to what was one of the mainstays in our family. Sub out the French dressing for poppy seed dressing, and throw in some tartness. No sugar. Some cilantro and dijon (grain) worked well, too. I don't mind mayonnaise. A small amount lends some creaminess. It's how they treat the stuff. As if it's the second coming of Christ.

In my lazier cooking days, potato salad for me meant a little bit of cream or mayonnaise, a lot of apple cider vinegar or malt vinegar, salt and pepper, chili flakes, fresh minced garlic and some olive oil.
Click to expand...

Oddly enough, the sugar (which my father really loved), added a subtle sweetness (and balance); the dressing usually had a smooth mustard plus French mustard, an perhaps sherry vinegar rather than wine vinegar - it depended on the mod I was in and what I wished to tweak in the dressing.

Finely grated garlic would be already in the French dressing. And, yes, sometimes, chopped coriander (cilantro to Our Transatlantic Cousins) would also play a role along with chopped - finely diced parsley, and chives.

The potatoes were waxy, and organic (bought from German organic farmers who grew them, in the local farmers' market). Though I say so myself, mine was always well regarded, and was wolfed gratefully, with friends and relatives demanding seconds and thirds.
 
Scepticalscribe said:
Oddly enough, the sugar (which my father really loved), added a subtle sweetness (and balance); the dressing usually had a smooth mustard plus French mustard, an perhaps sherry vinegar rather than wine vinegar - it depended on the mod I was in and what I wished to tweak in the dressing.

Finely grated garlic would be already in the French dressing. And, yes, sometimes, chopped coriander (cilantro to Our Transatlantic Cousins) would also play a role along with chopped - finely diced parsley, and chives.

The potatoes were waxy, and organic (bought from German organic farmers who grew them, in the local farmers' market). Though I say so myself, mine was always well regarded, and was wolfed gratefully, with friends and relatives demanding seconds and thirds.
Click to expand...
I've always preferred using honey. Easier to dissolve and it's a natural emulsifier. Adds a certain thickness, too, and doesn't crystallize when exposed to air.
 
Zenithal said:
I've always preferred using honey. Easier to dissolve and it's a natural emulsifier. Adds a certain thickness, too, and doesn't crystallize when exposed to air.
Click to expand...

I use natural, unrefined, organic, brown sugar, (from Billington's), and have done so for years.

All our sugar, salt and black pepper are organic.

Back on topic, today I have had a surprisingly good cappuccino, an excellent espresso, (the espresso was prepared by my boss), and a café au lait which was very welcome.
 
Scepticalscribe said:
I use natural, unrefined, organic, brown sugar, (from Billington's), and have done so for years.

All our sugar, salt and black pepper are organic.

Back on topic, today I have had a surprisingly good cappuccino, an excellent espresso, (the espresso was prepared by my boss), and a café au lait which was very welcome.
Click to expand...
Is organic rare in the isles? It's become common form over the last 18-20 years here. Though I live in a coastal state. Particularly one that's health conscious. I'd say 90% of the products at a typical grocer's is organic now.
 
Zenithal said:
Is organic rare in the isles? It's become common form over the last 18-20 years here. Though I live in a coastal state. Particularly one that's health conscious. I'd say 90% of the products at a typical grocer's is organic now.
Click to expand...

Most of what I buy is organic, and - when I am home - this is what I have been buying and eating for the best part of twenty years; but - as to what other people buy - I cannot really say.
 
  • Like
Reactions: mobilehaathi and 0388631
mobilehaathi said:
I may have to go for a second cup just to round out the morning.
Click to expand...

Here, I do have access to surprisingly good (Italian) apricot preserve, but, at home, my cheesemonger imports apricot preserves from Prunotto in Piedmont (I have visited their farm), organic and with a fruit content of around 140g per 100g of jam. As it happens, I seem to be one of two customers who really loves this stuff, so a box of six jars will be ordered at once for me.

But - yum - seriously good apricot preserve on croissant, or fresh French bread, is one of life's pleasures; especially if washed down with freshly roasted and freshly prepared Ethiopian coffee.......

Sounds sublime, delicious and mouth-watering all at once.

Enjoy your second cup of Ethiopian coffee....
 
  • Like
Reactions: mobilehaathi
You must log in or register to reply here.
Register on MacRumors! This sidebar will go away, and you'll see fewer ads.
Top Bottom
Back