I'm drinking a cup of Kenyan coffee that was made with the gift I received from a business I consulate for. The housekeeper likes it and it came with a ton of coffee called K-Pods. It is too complicated in my estimation, prefer my LC, but if the housekeeper is happy, I'm happy.
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I understand that feeling perfectly; in my domestic environment, if the carer is happy, Mother is happy and then, so is everyone else.
Kenyan coffee (made with the Hario dripper), hot milk (organic), and organic brown sugar. Perfect for an unusually cold equinox afternoon.
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Sipping some quite lovely Kenyan coffee. With organic full fat (and raw) milk and organic brown sugar.
I'm waiting for the weather to warm up here so I can make some sea salt caramels. Making candy on a cold, humid and wet day is not smart. I used to buy fleur de sel caramels by the box from a small store here that carried them seasonally. Butter, soft, chewy and delicious. Unfortunately, they stopped carrying that version and carried fleur de sel caramels covered in very dark chocolate. I'm not a fan of these two competing flavors.
Oddly enough, I am.
While I dislike chocolate in general, I do like dark chocolate, and little pieces of salted caramel embedded in a square of dark chocolate, on an overcast, chilly, Match afternoon, with a mug of steaming hot coffee, (Kenyan or Ethiopian for preference) accompanied by hot milk, is a very pleasant, soothing and warming treat indeed.
Sipping a mug (Le Creuset) of lovely Kenyan coffee (made with the Hario dripper) with organic raw milk and brown sugar.
Le Creuset makes very good quality stoneware products, as do some Japanese companies.
I have no idea, as I do not use direct flame myself.
However, you could do worse than investigate Japanese tea pots and bowls - some of them (I have a lovely black cast iron one) are exceedingly good at retaining heat.
I'll have to look into that. I've read of people using stoneware on direct flame to cook (thick stoneware) and the concept is bizarre to me given my own experiences with similar materials when I began learning how to cook as a young bachelor many, many moons ago.
Such as who know you couldn't heat up a large pyrex dish of leftovers directly on the stovetop? Bang it went and eight hours cleaning tiny glass shards. When I did move out of that flat, three years later, I was still finding tiny pieces here and there.
Indirect versus direct be damned.
Of course you couldn't heat up a large Pyrex dish directly on the stove top; whatever were you thinking of? I do seem to recall my mum making that very point when I was a child.
Cast iron cookware (such as Le Creuset) can be used on direct heat - but the trick there is slow and even heating.
Combination of it being the early 90s and internet (not being able to find out, which was a task itself without Google) being terribly slow and being in a rush to reheat food. I've only managed to break glass a few time in my life. That was the worst cleanup.
If I do break something now, which is rare, I use a shop vacuum to cleanup the broken whatever.
Bought some new beans this afternoon. A colleague at work also gave me this strange contraption. Is it a Hario Dripper?
No, it is not a Hario dripper.
I would speculate that it is a Chemex, or something akin to one.
Somedays the stupidity calls for something a fair bit stronger than green tea, I guess that’s what the “other” thread is for...
My very thoughts.
Sometimes, even coffee (irrespective of whether it is Kenyan or Ethiopian) is not enough.
