On Sat 03 Sep 2005 05:00:20p, Mark Thorson wrote in rec.food.cooking:

> jmcquown wrote:
>>
>> I LOVE iced coffee! People at the office would stare at me for pouring
>> a cup, then getting a cup of ice, some cream (half & half) and walking
>> back to my desk. I'd let the coffee cool down, add the cream to the
>> ice and then slowly pour in the coffee in and stir. Yum! Guess I'm
>> not so crazy after all
>
> I'd like to know how that last sentence follows from
> the rest of the paragraph. :-)
>

You didn't know that there's a direct correlation between drinking iced
coffee and sanity? :-) Keeps us sane in the heat, don't ya know.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

In article >,
Mark Thorson > wrote:

> wrote:
> >
> > You can make a good soup by just boiling
> > some green onions in a pan of water.
> > Boil in salted water till the water turns
> > greenish. (atleast one-half hour) The
> > onions will be soft to eat, and the water(soup) is very good.
> >
> > This is just a simple soup and very
> > easy to make, and is filling.
>
> Are you serious? Did you copy this out of
> the Great Famine Recipes Cookbook?

Now now...
Sounds interesting to me.
A soup does not have to be complex to be tasty.
And this one would have almost no calories. ;-)

I like to make a scotch broth for when I am sick.
Usually you use fresh ground beef and chopped onions.
Put them in a pan, simmer for a couple of hours, then strain.

Salt to taste. It's good for a bad sore throat.

Put the strained beef and onions in a freezer bag and freeze.
They can be used for salads or cassaroles when you are feeling
up to eating solid food.

As faster cheat is to take canned beef broth and simmer
chopped onions in it for about an hour. Strain and enjoy the broth.

Use the cooked onions for other recipes.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
FATTS > wrote:

> >>>
> >>> Very easy. Carmelize onions in butter.
>
> Is there a particular onion that is best to use?
>
> Thanks,
> Fatts

Yellow imho has the best flavor, but I like to mix all three colors.
I mix purple, white and yellow.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"jmcquown" > wrote:

> Wayne Boatwright wrote:
> > On Sat 03 Sep 2005 11:49:38a, OmManiPadmeOmelet wrote in
> > rec.food.cooking:
> >
> >> In article >,
> >> "jmcquown" > wrote:
> >>
> >
> >>> That's red-eye gravy. Don't try to get all sneaky about it!
> >>>
> >>>
> >>
> >> Ok. ;-)
> >> But what about using it in crock pots and pot roasts? ;-D
> >
> > You're right, it would not be red-eye gravy in that case for sure.
> > Coffee does give a really nice flavor to a roast, and it never tastes
> > like coffee.
>
> Isn't it funny how GREAT coffee smells but then you taste it and say... uh,
> what happened? (and I happen to like good coffee!)
>
> Jill
>
>

Yeah... To me, Folgers tastes kinda sour.
Farmers Brothers is good.
I used to subscribe to Gevalia.
They were always reliable!

I've personally found a real difference in flavor between Columbian
coffee and Arabica coffee.

My personal favorite is Kona.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

> In article >,
> "jmcquown" > wrote:
>
>> Wayne Boatwright wrote:
>> > On Sat 03 Sep 2005 11:49:38a, OmManiPadmeOmelet wrote in
>> > rec.food.cooking:
>> >
>> >> In article >,
>> >> "jmcquown" > wrote:
>> >>
>> >
>> >>> That's red-eye gravy. Don't try to get all sneaky about it!
>> >>>
>> >>>
>> >>
>> >> Ok. ;-)
>> >> But what about using it in crock pots and pot roasts? ;-D
>> >
>> > You're right, it would not be red-eye gravy in that case for sure.
>> > Coffee does give a really nice flavor to a roast, and it never
>> > tastes like coffee.
>>
>> Isn't it funny how GREAT coffee smells but then you taste it and
>> say... uh, what happened? (and I happen to like good coffee!)
>>
>> Jill
>>
>>
>
> Yeah... To me, Folgers tastes kinda sour.
> Farmers Brothers is good.
> I used to subscribe to Gevalia.
> They were always reliable!
>
> I've personally found a real difference in flavor between Columbian
> coffee and Arabica coffee.
>
> My personal favorite is Kona.


I love a good cup of coffee but I swear, give me the best grind in the
world and in my kitchen it's going to taste awful.

Every friggin' coffee maker I've owned turned coffee to crud, without
exception.

[sigh]

Andy
Doesn't brew coffee anymore.

OmManiPadmeOmelet wrote:

> I like to make a scotch broth for when I am sick.
> Usually you use fresh ground beef and chopped onions.
> Put them in a pan, simmer for a couple of hours, then strain.
>
> Salt to taste. It's good for a bad sore throat.

One of the recent episodes of "Iron Chef America" featured ground beef
(specifically, it was reported to be ground chuck and ground sirloin) as the
"mystery" ingredient. One of the competitors made consommé with it, and the
judges universally praised it.

I'm not sure why you call your broth "scotch broth." I cheerfully admit that
until I started writing this post, I didn't know exactly what that term
meant, though I'd seen it before. I Googled for scotch broth recipes, and
didn't find anything resembling your recipe, but at least I now think I have
a handle on what "scotch broth" means.

Regardless of what your recipe is called, I think I'll give it a try once
the cold weather hits. Maybe I'll go that Iron Chef extra step and make
consommé! (Or maybe I'll take the "Good Eats" route and make it in a
pressure cooker.)

Bob

On Sun 04 Sep 2005 02:24:35a, OmManiPadmeOmelet wrote in rec.food.cooking:

> Yeah... To me, Folgers tastes kinda sour.
> Farmers Brothers is good.
> I used to subscribe to Gevalia.
> They were always reliable!
>
> I've personally found a real difference in flavor between Columbian
> coffee and Arabica coffee.
>
> My personal favorite is Kona.

We have a local supermarket chain here in the Phoenix area, Bashas's, that
sell's a private label coffee. Their Moca Java is my favorite. It's not
quite as expensive as the Kona.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

In article >, Andy <q>
wrote:

> OmManiPadmeOmelet wrote:
>
> > In article >,
> > "jmcquown" > wrote:
> >
> >> Wayne Boatwright wrote:
> >> > On Sat 03 Sep 2005 11:49:38a, OmManiPadmeOmelet wrote in
> >> > rec.food.cooking:
> >> >
> >> >> In article >,
> >> >> "jmcquown" > wrote:
> >> >>
> >> >
> >> >>> That's red-eye gravy. Don't try to get all sneaky about it!
> >> >>>
> >> >>>
> >> >>
> >> >> Ok. ;-)
> >> >> But what about using it in crock pots and pot roasts? ;-D
> >> >
> >> > You're right, it would not be red-eye gravy in that case for sure.
> >> > Coffee does give a really nice flavor to a roast, and it never
> >> > tastes like coffee.
> >>
> >> Isn't it funny how GREAT coffee smells but then you taste it and
> >> say... uh, what happened? (and I happen to like good coffee!)
> >>
> >> Jill
> >>
> >>
> >
> > Yeah... To me, Folgers tastes kinda sour.
> > Farmers Brothers is good.
> > I used to subscribe to Gevalia.
> > They were always reliable!
> >
> > I've personally found a real difference in flavor between Columbian
> > coffee and Arabica coffee.
> >
> > My personal favorite is Kona.
>
>
> I love a good cup of coffee but I swear, give me the best grind in the
> world and in my kitchen it's going to taste awful.
>
> Every friggin' coffee maker I've owned turned coffee to crud, without
> exception.
>
> [sigh]
>
> Andy
> Doesn't brew coffee anymore.

Really!
We might be able to help. :-)
I have a Melitta that came free with my Gevalia subsription.
Measurement is one level coffee scoop per 2 cups and I generally taper
that down a bit.

The use of purified or deionized water helps a LOT (and cuts back on
needing to clean the coffee maker) and I also use unbleached coffee
filters. I can tasted the chemicals in the white ones in my coffee. :-P

Turn OFF the burner within 1/2 hour after the brew is finished. You can
get ones with timers too.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Wayne Boatwright > wrote:

> On Sun 04 Sep 2005 02:24:35a, OmManiPadmeOmelet wrote in rec.food.cooking:
>
> > Yeah... To me, Folgers tastes kinda sour.
> > Farmers Brothers is good.
> > I used to subscribe to Gevalia.
> > They were always reliable!
> >
> > I've personally found a real difference in flavor between Columbian
> > coffee and Arabica coffee.
> >
> > My personal favorite is Kona.
>
> We have a local supermarket chain here in the Phoenix area, Bashas's, that
> sell's a private label coffee. Their Moca Java is my favorite. It's not
> quite as expensive as the Kona.

I'll have to look for that, thanks! :-)
I rarely drink coffee due to chronic GI problems so when I do, it's a
treat. That makes it so price is not a consideration. <G>

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Bob" > wrote:

> OmManiPadmeOmelet wrote:
>
> > I like to make a scotch broth for when I am sick.
> > Usually you use fresh ground beef and chopped onions.
> > Put them in a pan, simmer for a couple of hours, then strain.
> >
> > Salt to taste. It's good for a bad sore throat.
>
> One of the recent episodes of "Iron Chef America" featured ground beef
> (specifically, it was reported to be ground chuck and ground sirloin) as the
> "mystery" ingredient. One of the competitors made consommé with it, and the
> judges universally praised it.
>
> I'm not sure why you call your broth "scotch broth." I cheerfully admit that
> until I started writing this post, I didn't know exactly what that term
> meant, though I'd seen it before. I Googled for scotch broth recipes, and
> didn't find anything resembling your recipe, but at least I now think I have
> a handle on what "scotch broth" means.

Oof. Guess I'll have to google!
My mom always made it when we were sick and that is what she called it...
Oh well! :-)

>
> Regardless of what your recipe is called, I think I'll give it a try once
> the cold weather hits. Maybe I'll go that Iron Chef extra step and make
> consommé! (Or maybe I'll take the "Good Eats" route and make it in a
> pressure cooker.)
>
> Bob

I do pressure cook but for some odd reason, slow cooking gives a
different flavor than pressure cooking.

Cheers!


>
>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Sun 04 Sep 2005 03:11:56a, Andy wrote in rec.food.cooking:

> I love a good cup of coffee but I swear, give me the best grind in the
> world and in my kitchen it's going to taste awful.
>
> Every friggin' coffee maker I've owned turned coffee to crud, without
> exception.
>
> [sigh]
>
> Andy
> Doesn't brew coffee anymore.
>

Have you ever tried a vacuum pot?

http://tinyurl.com/d9j7a

I think they make the best coffee. I collect vintage ones from the 20s-
40s. However, I Think Bodum currently makes an electric model.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

On Sun 04 Sep 2005 03:19:03a, Bob wrote in rec.food.cooking:

> OmManiPadmeOmelet wrote:
>
>> I like to make a scotch broth for when I am sick.
>> Usually you use fresh ground beef and chopped onions.
>> Put them in a pan, simmer for a couple of hours, then strain.
>>
>> Salt to taste. It's good for a bad sore throat.
>
> One of the recent episodes of "Iron Chef America" featured ground beef
> (specifically, it was reported to be ground chuck and ground sirloin) as
> the "mystery" ingredient. One of the competitors made consommé with it,
> and the judges universally praised it.
>
> I'm not sure why you call your broth "scotch broth." I cheerfully admit
> that until I started writing this post, I didn't know exactly what that
> term meant, though I'd seen it before. I Googled for scotch broth
> recipes, and didn't find anything resembling your recipe, but at least I
> now think I have a handle on what "scotch broth" means.
>
> Regardless of what your recipe is called, I think I'll give it a try
> once the cold weather hits. Maybe I'll go that Iron Chef extra step and
> make consommé! (Or maybe I'll take the "Good Eats" route and make it in
> a pressure cooker.)

Well, as I'm sure you found out, Scotch Broth is usually made with lamb.
While I very much like lamb, I don't think I'd care too much for drinking
lamb broth. The broth from beef cooked with onion, with or without other
vegetables, does sound like it might be a bit comforting to a sore throat.
The next time I have one, I'm going to try it.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

On Sun 04 Sep 2005 04:02:25a, OmManiPadmeOmelet wrote in rec.food.cooking:

> In article >,
> Wayne Boatwright > wrote:
>
>> We have a local supermarket chain here in the Phoenix area, Bashas's,
>> that sell's a private label coffee. Their Moca Java is my favorite.
>> It's not quite as expensive as the Kona.
>
> I'll have to look for that, thanks! :-)
> I rarely drink coffee due to chronic GI problems so when I do, it's a
> treat. That makes it so price is not a consideration. <G>

LOL! I drink so much that price has to be a consideration :-) Sorry 'bout
your GI problems. That sucks. Been there.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

Wayne Boatwright wrote:

> Have you ever tried a vacuum pot?
>
> http://tinyurl.com/d9j7a
>
> I think they make the best coffee. I collect vintage ones from the
20s-
> 40s. However, I Think Bodum currently makes an electric model.
>
> --
> Wayne Boatwright *¨*


Wayne,

Hope, never even seen one of those before. It looks like it belongs in a
science lab.

I don't miss brewing my own coffee but if I smell a good coffee aroma
somewhere, I'll have a cup.

Andy

In article >,
Wayne Boatwright > wrote:

> On Sun 04 Sep 2005 04:02:25a, OmManiPadmeOmelet wrote in rec.food.cooking:
>
> > In article >,
> > Wayne Boatwright > wrote:
> >
> >> We have a local supermarket chain here in the Phoenix area, Bashas's,
> >> that sell's a private label coffee. Their Moca Java is my favorite.
> >> It's not quite as expensive as the Kona.
> >
> > I'll have to look for that, thanks! :-)
> > I rarely drink coffee due to chronic GI problems so when I do, it's a
> > treat. That makes it so price is not a consideration. <G>
>
> LOL! I drink so much that price has to be a consideration :-) Sorry 'bout
> your GI problems. That sucks. Been there.

Thanks. ;-)
It's pretty well managed now.
It's all a matter of food sensitivities.

Makes me eat healthy most of the time. <G>

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Wayne Boatwright > wrote:

> On Sun 04 Sep 2005 03:19:03a, Bob wrote in rec.food.cooking:
>
> > OmManiPadmeOmelet wrote:
> >
> >> I like to make a scotch broth for when I am sick.
> >> Usually you use fresh ground beef and chopped onions.
> >> Put them in a pan, simmer for a couple of hours, then strain.
> >>
> >> Salt to taste. It's good for a bad sore throat.
> >
> > One of the recent episodes of "Iron Chef America" featured ground beef
> > (specifically, it was reported to be ground chuck and ground sirloin) as
> > the "mystery" ingredient. One of the competitors made consommé with it,
> > and the judges universally praised it.
> >
> > I'm not sure why you call your broth "scotch broth." I cheerfully admit
> > that until I started writing this post, I didn't know exactly what that
> > term meant, though I'd seen it before. I Googled for scotch broth
> > recipes, and didn't find anything resembling your recipe, but at least I
> > now think I have a handle on what "scotch broth" means.
> >
> > Regardless of what your recipe is called, I think I'll give it a try
> > once the cold weather hits. Maybe I'll go that Iron Chef extra step and
> > make consommé! (Or maybe I'll take the "Good Eats" route and make it in
> > a pressure cooker.)
>
> Well, as I'm sure you found out, Scotch Broth is usually made with lamb.
> While I very much like lamb, I don't think I'd care too much for drinking
> lamb broth. The broth from beef cooked with onion, with or without other
> vegetables, does sound like it might be a bit comforting to a sore throat.
> The next time I have one, I'm going to try it.

Yep! I Googled "scotch broth" and it was not even close!!!

That simple recipe is satisfying, and onion is medicinal anyway.
It really is very soothing and provides some vitamins and trace
minerals, and a small amount of protein.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote about his ground-beef broth:

> That simple recipe is satisfying, and onion is medicinal anyway.
> It really is very soothing and provides some vitamins and trace
> minerals, and a small amount of protein.

I alluded to the Good Eats pressure cooker episode: In that episode, beef
broth is portrayed as quintessential flu-fighting fare. The recipe (which is
admittedly more complicated than yours) can be seen at
http://www.foodnetwork.com/food/reci..._15209,00.html

Bob

On Sun 04 Sep 2005 05:19:03a, Bob wrote in rec.food.cooking:

> OmManiPadmeOmelet wrote about his ground-beef broth:
>
>> That simple recipe is satisfying, and onion is medicinal anyway.
>> It really is very soothing and provides some vitamins and trace
>> minerals, and a small amount of protein.
>
> I alluded to the Good Eats pressure cooker episode: In that episode,
> beef broth is portrayed as quintessential flu-fighting fare. The recipe
> (which is admittedly more complicated than yours) can be seen at
> http://www.foodnetwork.com/food/reci..._15209,00.html
>
> Bob

That sounds like a nice well-flavored broth. Will try it the next time I
make barley-mushroom soup.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

FATTS wrote:

> I was in a restaurant today and had some onion soup. Man, that was
> good and the broth was especially good. I thought with so few
> ingredients in it, it must be fairly easy to make. Is it and does
> anyone have a good recipe to share?

The level of difficulty depends on how much home made goes into it. It
is basically caramelized onions and beef broth. The onion part is
pretty easy, just cook the onions over low heat until they caramelize.
The broth part can be as easy as opening a can, or you can get some
bones and make your own broth.

In article >,
"Bob" > wrote:

> OmManiPadmeOmelet wrote about his ground-beef broth:
>
> > That simple recipe is satisfying, and onion is medicinal anyway.
> > It really is very soothing and provides some vitamins and trace
> > minerals, and a small amount of protein.
>
> I alluded to the Good Eats pressure cooker episode: In that episode, beef
> broth is portrayed as quintessential flu-fighting fare. The recipe (which is
> admittedly more complicated than yours) can be seen at
> http://www.foodnetwork.com/food/reci..._15209,00.html
>
> Bob
>
>

Ooh Oxtails! Yummy! :-)
Not the same as ground beef soup luv! <lol>

Oxtails I _always_ pressure cook.
Those things are SO damned good but they price has gotten really high.

I give them the same treatment I give chicken feet...

Trotters go with beans after they are cooked!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "jmcquown" > wrote:
>
> > Wayne Boatwright wrote:
> > > On Sat 03 Sep 2005 11:49:38a, OmManiPadmeOmelet wrote in
> > > rec.food.cooking:
> > >
> > >> In article >,
> > >> "jmcquown" > wrote:
> > >>
> > >
> > >>> That's red-eye gravy. Don't try to get all sneaky about it!
> > >>>
> > >>>
> > >>
> > >> Ok. ;-)
> > >> But what about using it in crock pots and pot roasts? ;-D
> > >
> > > You're right, it would not be red-eye gravy in that case for sure.
> > > Coffee does give a really nice flavor to a roast, and it never tastes
> > > like coffee.
> >
> > Isn't it funny how GREAT coffee smells but then you taste it and say...
uh,
> > what happened? (and I happen to like good coffee!)
> >
> > Jill
> >
> >
>
> Yeah... To me, Folgers tastes kinda sour.
> Farmers Brothers is good.
> I used to subscribe to Gevalia.
> They were always reliable!
>
> I've personally found a real difference in flavor between Columbian
> coffee and Arabica coffee.
>
> My personal favorite is Kona.
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
Nicholson

I worked at a place, the guy was from NY but he special ordered coffee with
chicory from New Orleans, Community Coffee. Pretty good stuff, considering
chicory was used as a *replacement* for coffee in the old War of Northern
Aggression LOL

A manager who graduated from Louisiana State University brought in some
Community Coffee. He emptied out a can at home, put it in a bag in the
cabinet and labelled it as "Community Coffee". Another co-worker read it,
thought it meant, community as in, help yourself to free coffee. I had to
point out to her, it's a brand, not a free for all!

Jill <---used to subscribe to Gevalia, too. Love the Stockholm Roast!

In article >,
"jmcquown" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > "jmcquown" > wrote:
> >
> > > Wayne Boatwright wrote:
> > > > On Sat 03 Sep 2005 11:49:38a, OmManiPadmeOmelet wrote in
> > > > rec.food.cooking:
> > > >
> > > >> In article >,
> > > >> "jmcquown" > wrote:
> > > >>
> > > >
> > > >>> That's red-eye gravy. Don't try to get all sneaky about it!
> > > >>>
> > > >>>
> > > >>
> > > >> Ok. ;-)
> > > >> But what about using it in crock pots and pot roasts? ;-D
> > > >
> > > > You're right, it would not be red-eye gravy in that case for sure.
> > > > Coffee does give a really nice flavor to a roast, and it never tastes
> > > > like coffee.
> > >
> > > Isn't it funny how GREAT coffee smells but then you taste it and say...
> uh,
> > > what happened? (and I happen to like good coffee!)
> > >
> > > Jill
> > >
> > >
> >
> > Yeah... To me, Folgers tastes kinda sour.
> > Farmers Brothers is good.
> > I used to subscribe to Gevalia.
> > They were always reliable!
> >
> > I've personally found a real difference in flavor between Columbian
> > coffee and Arabica coffee.
> >
> > My personal favorite is Kona.
> > --
> > Om.
> >
> > "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson
>
> I worked at a place, the guy was from NY but he special ordered coffee with
> chicory from New Orleans, Community Coffee. Pretty good stuff, considering
> chicory was used as a *replacement* for coffee in the old War of Northern
> Aggression LOL
>
> A manager who graduated from Louisiana State University brought in some
> Community Coffee. He emptied out a can at home, put it in a bag in the
> cabinet and labelled it as "Community Coffee". Another co-worker read it,
> thought it meant, community as in, help yourself to free coffee. I had to
> point out to her, it's a brand, not a free for all!

Too funny, but I can see where she was coming from. ;-)

>
> Jill <---used to subscribe to Gevalia, too. Love the Stockholm Roast!

My favorite is their dark roast.
The Espresso is not bad either.....


>
>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"Wayne Boatwright" > wrote in message
...
> On Sun 04 Sep 2005 03:11:56a, Andy wrote in rec.food.cooking:
>
>> I love a good cup of coffee but I swear, give me the best grind in the
>> world and in my kitchen it's going to taste awful.
>>
>> Every friggin' coffee maker I've owned turned coffee to crud, without
>> exception.
>>
>> [sigh]
>>
>> Andy
>> Doesn't brew coffee anymore.
>>
>
> Have you ever tried a vacuum pot?
>
> http://tinyurl.com/d9j7a
>
> I think they make the best coffee. I collect vintage ones from the 20s-
> 40s. However, I Think Bodum currently makes an electric model.
>
> --
> Wayne Boatwright *¿*

Wayne, remember (you probably have one) the Sunbeam Stainless Steel Vacuum
coffee pots in the 50's. Oh, my, they made the best coffee. I don't think
I could break the seal on them now, though.
I've written this before, I know, but in Japan, it seems that each coffee
place has a different coffee pot, (hence different method) for making
coffee. They must buy the best and most expensive coffees from around the
world. You can order your cup by brand of bean; i.e., Blue Jamaican, Kona,
Sumatra, as well. Oh, it was a joy. Anyway, the gist of what I'm saying is
that I've never seen so many types of coffee makers in all my life and had
better coffee. Even though some were too large, it looked like some would
fit right on top of our U.S. cabinet counters. (This was in 1988, though.)
Dee Dee

I order my coffeebeans from a small localrasoting company in the DC
area, called Quartermaine. I like their French Roast.

I ised to drink coffee with chicory from the French Quarter, Cafe du
Monde....but thats probably not going to be an option for a while now...

I order my coffeebeans from a small local roasting company in the DC
area, called Quartermaine. I like their French Roast.

I ised to drink coffee with chicory from the French Quarter, Cafe du
Monde....but thats probably not going to be an option for a while now...

OmManiPadmeOmelet wrote:

>
>
> Ooh Oxtails! Yummy! :-)
> Not the same as ground beef soup luv! <lol>
>
> Oxtails I _always_ pressure cook.
> Those things are SO damned good but they price has gotten really high.

Mmmm I love ox tails. We used to eat them quite often when they were cheap. My wife
is the braising queen and does a great job on them. When we were first married (
32 years ago) we used to be able to get a really good feed of those things for
about 30 cents. Now it is hard to get enough for a meal for less than $12. It
seems like a waste of time and money to buy them, and all the other ingredients for
braising, and to spend all that time to make make an ox tail stew when, for less
money, I can slap a steak on the grill and sit down to eat it in less than 10
minutes.

On 2005-09-04, Dee Randall > wrote:

> Wayne, remember (you probably have one) the Sunbeam Stainless Steel Vacuum
> coffee pots in the 50's. Oh, my, they made the best coffee. I don't think
> I could break the seal on them now, though.

They weren't stainless steel, they were chrome plated copper. Mine still
looks great on the outside, but the inside of the bottom pot is completely
corroded down to the copper.

nb

"Dave Smith" > wrote

> Mmmm I love ox tails. We used to eat them quite often when they were
> cheap. My wife
> is the braising queen and does a great job on them. When we were first
> married (
> 32 years ago) we used to be able to get a really good feed of those things
> for
> about 30 cents. Now it is hard to get enough for a meal for less than $12.
> It
> seems like a waste of time and money to buy them, and all the other
> ingredients for
> braising, and to spend all that time to make make an ox tail stew when,
> for less
> money, I can slap a steak on the grill and sit down to eat it in less than
> 10
> minutes.

Oh, but that's no fun! 10 minutes till slapping a steak on a plate is
okay,
but it's nothing like a nice ossu buco.

Finally, it's getting that time of the year when that kind of food is fun
to make. Simmer for a few hours, stew type of stuff. Pasta sauce.

nancy

On Sun, 04 Sep 2005 04:24:35 -0500, OmManiPadmeOmelet
> wrote:

>In article >,
> "jmcquown" > wrote:
>
>> Wayne Boatwright wrote:
>> > On Sat 03 Sep 2005 11:49:38a, OmManiPadmeOmelet wrote in
>> > rec.food.cooking:
>> >
>> >> In article >,
>> >> "jmcquown" > wrote:
>> >>
>>
>> Jill
>>
>>
>
>Yeah... To me, Folgers tastes kinda sour.
>Farmers Brothers is good.
>I used to subscribe to Gevalia.
>They were always reliable!
>
>I've personally found a real difference in flavor between Columbian
>coffee and Arabica coffee.
>
>My personal favorite is Kona.


I was just going to say that if you like the smell of great coffee, I
think you can trust that 100% Kona - I am a farmer of Kona--will taste
just as it smells. Try a half pound. Honest.

Folgers is junk coffee, lots of robusta which to me has the smell of
old rubber tires, and Folgers is simply thought of as junk in the
coffee world. Gevalia has a good sales program and they "give" you
"presents" but their coffee is not that special--you really don't get
anything *for free* in this world.

But if you want *Great* yummy coffee, that smells as good as it
tastes, with an excellent aroma, excellent aftertaste, chocolaty
overtones...grown with out any pesticides,etc. try some 100%
Kona.Think you'll be happy.

aloha,
Thunder
smithfarms.com
Farmers of 100% Kona Coffee
& other Great Stuff

Wayne Boatwright wrote:
>
> You didn't know that there's a direct correlation between drinking iced
> coffee and sanity? :-) Keeps us sane in the heat, don't ya know.
>
I must be very sane then--but then I drink iced coffee in the
winter too.

--
Jean B.

Wayne Boatwright wrote:
>
> You're right... Even some rather bad coffee often smells wonderful. In
> the past several years I've grown to not care much for hot coffee, but I
> really enjoy iced coffee with cream, and have it every morning. I brew a
> pot of fairly strong coffee, then refrigerate. I mix coffee and cream and
> pour over ice in a huge commuter cup for my morning drive to work. One
> pot last several mornings and the flavor remains good. I think the trick
> is to turn off the hotplate, then cool and chill the coffee immediately.
>
Yeah. I also brew a large pot of strong coffee and drink it
cold, diluted with milk and/or cream. I have never
particularly enjoyed hot coffee--or any other hot beverage.

--
Jean B.

On Sun 04 Sep 2005 07:20:07a, Dee Randall wrote in rec.food.cooking:

> Wayne, remember (you probably have one) the Sunbeam Stainless Steel
> Vacuum coffee pots in the 50's. Oh, my, they made the best coffee. I
> don't think I could break the seal on them now, though.
> I've written this before, I know, but in Japan, it seems that each
> coffee place has a different coffee pot, (hence different method) for
> making coffee. They must buy the best and most expensive coffees from
> around the world. You can order your cup by brand of bean; i.e., Blue
> Jamaican, Kona, Sumatra, as well. Oh, it was a joy. Anyway, the gist
> of what I'm saying is that I've never seen so many types of coffee
> makers in all my life and had better coffee. Even though some were too
> large, it looked like some would fit right on top of our U.S. cabinet
> counters. (This was in 1988, though.) Dee Dee

My mom had a Sunbeam in the 50s. When I had my first apartment, I bought a
glass Silex vacuum pot. I didn't like having to use the wire diffuser on
the electric range burner, so then bought a Nicro stainless steel vacuum
pot. I still have both, and have since collected 7 more vacuum pots of
different brands. I've used them all at one time or another, but now the
rubber gaskets no longer keep a seal and cannot be replaced. A few years
ago a seller on eBay was offering a handful of "new old stock" vacuum pots
still in their original boxes that had been stored away in an old hardware
store back in the 1940s. Four of them were unusual and I bought them. The
only one of the old pots I can still use is a Cory. For a period of time
Cory was making a version that didn't use rubber seals between the upper
and lower pot. Rather, the seal is formed by two ground glass surfaces
which, when moistened before assembly, form as good or better a seal as the
gasket. There are still some vacuum pots being made, but not by the old
manufacturer's. Most models are a bit too esoteric for ordinary use.
Bodum makes an electric model, there may be others, but the Bodum has
mostly plastic parts. There is a small coffee shop I sometimes go to that
makes all their coffee in Bodum pots. A long counter is lined with perhaps
20 or so pots, and the coffee is always fresh. You might find this link
interesting. It's all about vacuum coffee pots.

http://baharris.org/coffee/VacuumCoffeePots.htm

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

"notbob" > wrote in message
news
> On 2005-09-04, Dee Randall > wrote:
>
>> Wayne, remember (you probably have one) the Sunbeam Stainless Steel
>> Vacuum
>> coffee pots in the 50's. Oh, my, they made the best coffee. I don't
>> think
>> I could break the seal on them now, though.
>
> They weren't stainless steel, they were chrome plated copper. Mine still
> looks great on the outside, but the inside of the bottom pot is completely
> corroded down to the copper.
>
> nb

Now I remember that copper bottom shining thru was the reason to buy the
next new one. At the time, they were so darned expensive -- ouch.
Dee

In article >,
smithfarms pure kona > wrote:

> On Sun, 04 Sep 2005 04:24:35 -0500, OmManiPadmeOmelet
> > wrote:
>
> >In article >,
> > "jmcquown" > wrote:
> >
> >> Wayne Boatwright wrote:
> >> > On Sat 03 Sep 2005 11:49:38a, OmManiPadmeOmelet wrote in
> >> > rec.food.cooking:
> >> >
> >> >> In article >,
> >> >> "jmcquown" > wrote:
> >> >>
> >>
> >> Jill
> >>
> >>
> >
> >Yeah... To me, Folgers tastes kinda sour.
> >Farmers Brothers is good.
> >I used to subscribe to Gevalia.
> >They were always reliable!
> >
> >I've personally found a real difference in flavor between Columbian
> >coffee and Arabica coffee.
> >
> >My personal favorite is Kona.
>
>
> I was just going to say that if you like the smell of great coffee, I
> think you can trust that 100% Kona - I am a farmer of Kona--will taste
> just as it smells. Try a half pound. Honest.

Tsk! Spammer... ;-)

Seriously, how much is it and do you take paypal?

>
> Folgers is junk coffee, lots of robusta which to me has the smell of
> old rubber tires, and Folgers is simply thought of as junk in the
> coffee world. Gevalia has a good sales program and they "give" you
> "presents" but their coffee is not that special--you really don't get
> anything *for free* in this world.

Gevalia is expensive but their coffee was always reliably delicious.
Folgers (and just about any commercial grocery store coffee) sucks. :-P

>
> But if you want *Great* yummy coffee, that smells as good as it
> tastes, with an excellent aroma, excellent aftertaste, chocolaty
> overtones...grown with out any pesticides,etc. try some 100%
> Kona.Think you'll be happy.
>
> aloha,
> Thunder
> smithfarms.com
> Farmers of 100% Kona Coffee
> & other Great Stuff

Ok, so now what? ;-)
Is that e-mail address good?
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"smithfarms pure kona" > wrote in message
...
> On Sun, 04 Sep 2005 04:24:35 -0500, OmManiPadmeOmelet
> > wrote:
>
>>In article >,
>> "jmcquown" > wrote:
>>
>>> Wayne Boatwright wrote:
>>> > On Sat 03 Sep 2005 11:49:38a, OmManiPadmeOmelet wrote in
>>> > rec.food.cooking:
>>> >
>>> >> In article >,
>>> >> "jmcquown" > wrote:
>>> >>
>>>
>>> Jill
>>>
>>>
>>
>>Yeah... To me, Folgers tastes kinda sour.
>>Farmers Brothers is good.
>>I used to subscribe to Gevalia.
>>They were always reliable!
>>
>>I've personally found a real difference in flavor between Columbian
>>coffee and Arabica coffee.
>>
>>My personal favorite is Kona.
>
>
> I was just going to say that if you like the smell of great coffee, I
> think you can trust that 100% Kona - I am a farmer of Kona--will taste
> just as it smells. Try a half pound. Honest.
>
> Folgers is junk coffee, lots of robusta which to me has the smell of
> old rubber tires, and Folgers is simply thought of as junk in the
> coffee world. Gevalia has a good sales program and they "give" you
> "presents" but their coffee is not that special--you really don't get
> anything *for free* in this world.
>
> But if you want *Great* yummy coffee, that smells as good as it
> tastes, with an excellent aroma, excellent aftertaste, chocolaty
> overtones...grown with out any pesticides,etc. try some 100%
> Kona.Think you'll be happy.
>
> aloha,
> Thunder
> smithfarms.com
> Farmers of 100% Kona Coffee
> & other Great Stuff

Hello, I've bought the brand of 100% Kona coffee that BJ's sells. I can't
recall the brand, it's in a gold bag, I think. It makes DH and I so darned
dizzy we can't buy it any more -- tastes great though.
I'm buying now Kona coffee from BJ's in 4#(colorful) bags and it says 10%
Kona. It takes good and leaves us not feeling dizzy.
I'd tell you the brand of it, but I just emptied it into jars and threw the
bag away yesterday.
I like the Blue Jamaican BJ's sells, too (although it is truly not 100%),
but it makes us dizzy, too.

I agree that Folgers tastes like rubber tires -- we always say that it is
floor sweepings, but of course, we don't know that.

When I first lived in Hawaii in 1985, I lived at the Ilikai Hotel for a few
months before settling in; and across the street, McDonald's served Kona
coffee. I've often wondered if that tradition stopped -- surely, it has.
Dee Dee

"Wayne Boatwright" > wrote in message
...
> On Sun 04 Sep 2005 07:20:07a, Dee Randall wrote in rec.food.cooking:
>
>> Wayne, remember (you probably have one) the Sunbeam Stainless Steel
>> Vacuum coffee pots in the 50's. Oh, my, they made the best coffee. I
>> don't think I could break the seal on them now, though.
>> I've written this before, I know, but in Japan, it seems that each
>> coffee place has a different coffee pot, (hence different method) for
>> making coffee. They must buy the best and most expensive coffees from
>> around the world. You can order your cup by brand of bean; i.e., Blue
>> Jamaican, Kona, Sumatra, as well. Oh, it was a joy. Anyway, the gist
>> of what I'm saying is that I've never seen so many types of coffee
>> makers in all my life and had better coffee. Even though some were too
>> large, it looked like some would fit right on top of our U.S. cabinet
>> counters. (This was in 1988, though.) Dee Dee
>
> My mom had a Sunbeam in the 50s. When I had my first apartment, I bought
> a
> glass Silex vacuum pot. I didn't like having to use the wire diffuser on
> the electric range burner, so then bought a Nicro stainless steel vacuum
> pot. I still have both, and have since collected 7 more vacuum pots of
> different brands. I've used them all at one time or another, but now the
> rubber gaskets no longer keep a seal and cannot be replaced. A few years
> ago a seller on eBay was offering a handful of "new old stock" vacuum pots
> still in their original boxes that had been stored away in an old hardware
> store back in the 1940s. Four of them were unusual and I bought them.
> The
> only one of the old pots I can still use is a Cory. For a period of time
> Cory was making a version that didn't use rubber seals between the upper
> and lower pot. Rather, the seal is formed by two ground glass surfaces
> which, when moistened before assembly, form as good or better a seal as
> the
> gasket. There are still some vacuum pots being made, but not by the old
> manufacturer's. Most models are a bit too esoteric for ordinary use.
> Bodum makes an electric model, there may be others, but the Bodum has
> mostly plastic parts. There is a small coffee shop I sometimes go to that
> makes all their coffee in Bodum pots. A long counter is lined with
> perhaps
> 20 or so pots, and the coffee is always fresh. You might find this link
> interesting. It's all about vacuum coffee pots.
>
> http://baharris.org/coffee/VacuumCoffeePots.htm
>
> --
> Wayne Boatwright *¿*

Wayne, I'll go thru it tonight while I'm listening to streaming radio.
Looks so interesting. Thanks for taking the time to include it, I like it
when people do that.
Dee Dee

On Sun 04 Sep 2005 09:52:55a, Jean B. wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>>
>> You didn't know that there's a direct correlation between drinking iced
>> coffee and sanity? :-) Keeps us sane in the heat, don't ya know.
>>
> I must be very sane then--but then I drink iced coffee in the
> winter too.
>

So do I, year 'round.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

On Sun 04 Sep 2005 10:17:59a, OmManiPadmeOmelet wrote in rec.food.cooking:

> In article >,
> smithfarms pure kona > wrote:
>
>> On Sun, 04 Sep 2005 04:24:35 -0500, OmManiPadmeOmelet
>> > wrote:
>>
>> >In article >, "jmcquown"
>> > wrote:
>> >
>> >> Wayne Boatwright wrote:
>> >> > On Sat 03 Sep 2005 11:49:38a, OmManiPadmeOmelet wrote in
>> >> > rec.food.cooking:
>> >> >
>> >> >> In article >,
>> >> >> "jmcquown" > wrote:
>> >> >>
>> >>
>> >> Jill
>> >>
>> >>
>> >
>> >Yeah... To me, Folgers tastes kinda sour.
>> >Farmers Brothers is good.
>> >I used to subscribe to Gevalia.
>> >They were always reliable!
>> >
>> >I've personally found a real difference in flavor between Columbian
>> >coffee and Arabica coffee.
>> >
>> >My personal favorite is Kona.
>>
>>
>> I was just going to say that if you like the smell of great coffee, I
>> think you can trust that 100% Kona - I am a farmer of Kona--will taste
>> just as it smells. Try a half pound. Honest.
>
> Tsk! Spammer... ;-)
>
> Seriously, how much is it and do you take paypal?
>
>>
>> Folgers is junk coffee, lots of robusta which to me has the smell of
>> old rubber tires, and Folgers is simply thought of as junk in the
>> coffee world. Gevalia has a good sales program and they "give" you
>> "presents" but their coffee is not that special--you really don't get
>> anything *for free* in this world.
>
> Gevalia is expensive but their coffee was always reliably delicious.
> Folgers (and just about any commercial grocery store coffee) sucks. :-P
>
>>
>> But if you want *Great* yummy coffee, that smells as good as it
>> tastes, with an excellent aroma, excellent aftertaste, chocolaty
>> overtones...grown with out any pesticides,etc. try some 100%
>> Kona.Think you'll be happy.
>>
>> aloha,
>> Thunder
>> smithfarms.com
>> Farmers of 100% Kona Coffee & other Great Stuff
>
> Ok, so now what? ;-)
> Is that e-mail address good?

Try the website: www.smithfarms.com You can order there.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

"OmManiPadmeOmelet" > wrote

> smithfarms pure kona > wrote:

>> I was just going to say that if you like the smell of great coffee, I
>> think you can trust that 100% Kona - I am a farmer of Kona--will taste
>> just as it smells. Try a half pound. Honest.

> Seriously, how much is it and do you take paypal?

I can vouch for it, it was terrific coffee. As she said, tastes
as good as it smells.

nancy

In article >,
Wayne Boatwright > wrote:

> On Sun 04 Sep 2005 10:17:59a, OmManiPadmeOmelet wrote in rec.food.cooking:
>
> > In article >,
> > smithfarms pure kona > wrote:
> >
> >> On Sun, 04 Sep 2005 04:24:35 -0500, OmManiPadmeOmelet
> >> > wrote:
> >>
> >> >In article >, "jmcquown"
> >> > wrote:
> >> >
> >> >> Wayne Boatwright wrote:
> >> >> > On Sat 03 Sep 2005 11:49:38a, OmManiPadmeOmelet wrote in
> >> >> > rec.food.cooking:
> >> >> >
> >> >> >> In article >,
> >> >> >> "jmcquown" > wrote:
> >> >> >>
> >> >>
> >> >> Jill
> >> >>
> >> >>
> >> >
> >> >Yeah... To me, Folgers tastes kinda sour.
> >> >Farmers Brothers is good.
> >> >I used to subscribe to Gevalia.
> >> >They were always reliable!
> >> >
> >> >I've personally found a real difference in flavor between Columbian
> >> >coffee and Arabica coffee.
> >> >
> >> >My personal favorite is Kona.
> >>
> >>
> >> I was just going to say that if you like the smell of great coffee, I
> >> think you can trust that 100% Kona - I am a farmer of Kona--will taste
> >> just as it smells. Try a half pound. Honest.
> >
> > Tsk! Spammer... ;-)
> >
> > Seriously, how much is it and do you take paypal?
> >
> >>
> >> Folgers is junk coffee, lots of robusta which to me has the smell of
> >> old rubber tires, and Folgers is simply thought of as junk in the
> >> coffee world. Gevalia has a good sales program and they "give" you
> >> "presents" but their coffee is not that special--you really don't get
> >> anything *for free* in this world.
> >
> > Gevalia is expensive but their coffee was always reliably delicious.
> > Folgers (and just about any commercial grocery store coffee) sucks. :-P
> >
> >>
> >> But if you want *Great* yummy coffee, that smells as good as it
> >> tastes, with an excellent aroma, excellent aftertaste, chocolaty
> >> overtones...grown with out any pesticides,etc. try some 100%
> >> Kona.Think you'll be happy.
> >>
> >> aloha,
> >> Thunder
> >> smithfarms.com
> >> Farmers of 100% Kona Coffee & other Great Stuff
> >
> > Ok, so now what? ;-)
> > Is that e-mail address good?
>
> Try the website: www.smithfarms.com You can order there.

Oh groovy! :-)
He's got macadamia nuts...
Hope he has the chocolate covered ones!

Thanks for the link!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson