I've asked this on alt.coffee with no response...

Does anyone know where I can buy this for home use?

I want to use this for cooking/baking things like cheesecake and tiramisu,
not for drinking.

I also don't want to invest in the equipment to make it.

Any suggestions appreciated!

--
Wayne Boatwright o¿o
____________________

BIOYA

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote

> Any suggestions appreciated!

Would this help? Or maybe the company mentioned makes it?

nancy

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote

> On Sun 19 Mar 2006 08:43:55p, Thus Spake Zarathustra, or was it Nancy
> Young?

>> Would this help? Or maybe the company mentioned makes it?

> Dunno, Nancy. I don't think you told me what it is. :-)

Hahaha!!! NyQuil is my friend. Sorry.

http://tinyurl.com/erzo5

On Sun 19 Mar 2006 08:43:55p, Thus Spake Zarathustra, or was it Nancy Young?

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote
>
>> Any suggestions appreciated!
>
> Would this help? Or maybe the company mentioned makes it?
>
> nancy

Dunno, Nancy. I don't think you told me what it is. :-)



--
Wayne Boatwright o¿o
____________________

BIOYA

On Sun 19 Mar 2006 08:48:42p, Thus Spake Zarathustra, or was it Nancy
Young?

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote
>
>> On Sun 19 Mar 2006 08:43:55p, Thus Spake Zarathustra, or was it Nancy
>> Young?
>
>>> Would this help? Or maybe the company mentioned makes it?
>
>> Dunno, Nancy. I don't think you told me what it is. :-)
>
> Hahaha!!! NyQuil is my friend. Sorry.
>
> http://tinyurl.com/erzo5

Thanks, Nancy. I use Lorann oils in baking and pickling, and this might
work in a cheeseczke, but I actually need "reconstituted" espresso for the
tiramisu. I think what I'm looking for is an unsweetened espresso
concentrated syrup, that one would simply add water to.

I currently have Lorann oils in anise, cinnamon, lemon, lime, orange, and
peppermint. Still, I might get the coffee oil and experiment.

Nyquil is the friend of many a cold sufferer. :-) It's a blessing to me
for the first night or two that I have a cold, but after that it actually
makes me feel worse.

--
Wayne Boatwright o¿o
____________________

BIOYA

Wayne Boatwright wrote:
> I've asked this on alt.coffee with no response...

What do they know, nothing.

> Does anyone know where I can buy this for home use?
>
> I want to use this for cooking/baking things like cheesecake and tiramisu,
> not for drinking.
>
> I also don't want to invest in the equipment to make it.

What investment, the worlds best espresso maker costs like $25,
everything else is hype.
http://www.ineedcoffee.com/03/mokaexpress/?page=2

> Any suggestions appreciated!

http://www.amazon.com/gp/product/B00...ance&n=3370831

For cooking/baking, really.

Espresso came about as nothing more than a way to use lousy coffee
beans, instead of tossing them they were over roasted and foisted off
on the by then caffeine addicted dagos... truth. Actually espresso
were rationed among the lowest class to stem a caffeine revolution.
The best coffee beans were reserved for the elite.

Sheldon

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote

> Thanks, Nancy. I use Lorann oils in baking and pickling, and this might
> work in a cheeseczke, but I actually need "reconstituted" espresso for the
> tiramisu. I think what I'm looking for is an unsweetened espresso
> concentrated syrup, that one would simply add water to.

Okay, one last try.

http://tinyurl.com/ng4hs

> Nyquil is the friend of many a cold sufferer. :-) It's a blessing to me
> for the first night or two that I have a cold, but after that it actually
> makes me feel worse.

Exactly, I'm at that stage where it's not wearing off much, this
was the last time for me.

nancy

Sheldon wrote:
> What investment, the worlds best espresso maker costs like $25,
> everything else is hype.
> http://www.ineedcoffee.com/03/mokaexpress/?page=2

That's not an espresso maker, you retard.

--Blair

On 20 Mar 2006 04:36:15 +0100, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>I've asked this on alt.coffee with no response...
>
>Does anyone know where I can buy this for home use?
>
>I want to use this for cooking/baking things like cheesecake and tiramisu,
>not for drinking.
>
>I also don't want to invest in the equipment to make it.
>
>Any suggestions appreciated!


Make it yourself - buy a pound of whatever espresso blend you like,
have it gound fine and then put it in a large container. Fill slowly
with fresh water and let it steep at room temp for a day. Pour it off
through a filter into a jar. Store in refer.

Simple.


jim

On Sun 19 Mar 2006 09:07:46p, Thus Spake Zarathustra, or was it Nancy
Young?

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote
>
>> Thanks, Nancy. I use Lorann oils in baking and pickling, and this
>> might work in a cheeseczke, but I actually need "reconstituted"
>> espresso for the tiramisu. I think what I'm looking for is an
>> unsweetened espresso concentrated syrup, that one would simply add
>> water to.
>
> Okay, one last try.
>
> http://tinyurl.com/ng4hs

Now that looks promising! Think I will order some and give it a try.

>> Nyquil is the friend of many a cold sufferer. :-) It's a blessing to
>> me for the first night or two that I have a cold, but after that it
>> actually makes me feel worse.
>
> Exactly, I'm at that stage where it's not wearing off much, this
> was the last time for me.

I hope you feel much better soon!

Thanks, Nancy...

--
Wayne Boatwright o¿o
____________________

BIOYA

In article .com>,
"Sheldon" > wrote:

> What investment, the worlds best espresso maker costs like $25,
> everything else is hype.
> http://www.ineedcoffee.com/03/mokaexpress/?page=2

I have a moka pot, and I also have a real espresso machine with a pump,
heat-exchanger, three-way valve, and pro-standard (E61) head. Most
people can easily distinguish the difference between coffee brewed with
these devices. They don't even look the same. Real espresso has a
higher viscosity, much more crema (the white creamy emulsion that rises
to the top), a different taste and mouthfeel. True espresso machines
operate under different temperature and pressure conditions than a moka
pot. The thermodynamics are different, as is the chemical composition
of the end-product. This is not hype.

> <http://www.amazon.com/gp/product/B00...v=glance&n=337
0831>

Medaglia D'Oro is not bad for instant coffee, and might be OK for
baking. But nobody with a functioning taste bud would mistake it for
freshly made real espresso.

--
Julian Vrieslander

On Sun 19 Mar 2006 10:28:25p, Thus Spake Zarathustra, or was it Julian
Vrieslander?

> In article .com>,
> "Sheldon" > wrote:
>
>> What investment, the worlds best espresso maker costs like $25,
>> everything else is hype.
>> http://www.ineedcoffee.com/03/mokaexpress/?page=2
>
> I have a moka pot, and I also have a real espresso machine with a pump,
> heat-exchanger, three-way valve, and pro-standard (E61) head. Most
> people can easily distinguish the difference between coffee brewed with
> these devices. They don't even look the same. Real espresso has a
> higher viscosity, much more crema (the white creamy emulsion that rises
> to the top), a different taste and mouthfeel. True espresso machines
> operate under different temperature and pressure conditions than a moka
> pot. The thermodynamics are different, as is the chemical composition
> of the end-product. This is not hype.
>
>> <http://www.amazon.com/gp/product/B00...841644?v=glanc
>> e&n=337 0831>
>
> Medaglia D'Oro is not bad for instant coffee, and might be OK for
> baking. But nobody with a functioning taste bud would mistake it for
> freshly made real espresso.

Well, I'm not intending to drink it. I occasionally go to a real espresso
shop for that. I don't drink it often enough to warrant the investment of
a costly machine, and I agree that a moka pot is not the answer.

I want the espresso mainly to use as a flavoring in cheesecakes and
tiramisu. In those cases, I don't think too many people would notice that
it wasn't brewed in an espresso machine.

I haven't tried the Medaglia D'Oro. Perhaps I should. I thought a liquid
conentrate might offer a better flavor, but perhaps not.

Thanks, Julian.

--
Wayne Boatwright o¿o
____________________

BIOYA

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> Well, I'm not intending to drink it.

And I understood that - my comments were more of a response to Sheldon's
post. Sheldon occasionally intersperses his crazy rants with useful
statements of fact, but this was not one of them.

> I want the espresso mainly to use as a flavoring in cheesecakes and
> tiramisu. In those cases, I don't think too many people would notice that
> it wasn't brewed in an espresso machine.
>
> I haven't tried the Medaglia D'Oro. Perhaps I should. I thought a liquid
> conentrate might offer a better flavor, but perhaps not.

I have no experience with the liquid concentrates.

I have, however, tried my hand at baking tiramisu. I used real
espresso, and a real Italian recipe with no shortcuts. I got the recipe
from one of Cindy's zillion cookbooks, but I can't recall which one.
The cake was very tasty, quite comparable with a good restaurant-made
version. But the downside was that it had a very short shelflife in our
fridge. In a couple of days, before Cindy and I could eat much of it,
it turned into a soggy mess. For the amount of work it took to make, I
would not do it again, unless I was baking it for a dinner party, where
it would be scarfed up in one sitting.

--
Julian Vrieslander

On Sun 19 Mar 2006 11:58:29p, Thus Spake Zarathustra, or was it Julian
Vrieslander?

> In article 9>,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>> Well, I'm not intending to drink it.
>
> And I understood that - my comments were more of a response to Sheldon's
> post. Sheldon occasionally intersperses his crazy rants with useful
> statements of fact, but this was not one of them.

Yes, I understand.

>> I want the espresso mainly to use as a flavoring in cheesecakes and
>> tiramisu. In those cases, I don't think too many people would notice
>> that it wasn't brewed in an espresso machine.
>>
>> I haven't tried the Medaglia D'Oro. Perhaps I should. I thought a
>> liquid conentrate might offer a better flavor, but perhaps not.
>
> I have no experience with the liquid concentrates.
>
> I have, however, tried my hand at baking tiramisu. I used real
> espresso, and a real Italian recipe with no shortcuts. I got the recipe
> from one of Cindy's zillion cookbooks, but I can't recall which one.
> The cake was very tasty, quite comparable with a good restaurant-made
> version. But the downside was that it had a very short shelflife in our
> fridge. In a couple of days, before Cindy and I could eat much of it,
> it turned into a soggy mess. For the amount of work it took to make, I
> would not do it again, unless I was baking it for a dinner party, where
> it would be scarfed up in one sitting.

I have made tiramisu before, but I always went to an espresso shop and
bought enough shots for the recipe. I'd rather not have to do that on an
ongoing basis. You're quite right, tiramisu does not have a long shelf
life. It should probably consumed within 24 hours, and 12 hours is better.
I usually have made it for company, but I'm not adverse to giving some to
neighbors if I really have a taste for it.

Thanks again for your suggestion. I will try it.

--
Wayne Boatwright o¿o
____________________

BIOYA

>>> http://www.ineedcoffee.com/03/mokaexpress/?page=2


That's not an espresso maker, you retard.

--Blair <<

It makes a fair enough espresso for normal needs and certainly most
Italian housewives use it to make the espresso for tiramisu, which is
what Wayne wants to make. I'd certainly choose it over a concentrate
from a bottle.
The moka allows you to choose the strength. I have both moka and a
machine and ther machine is too much trouble a lot of times.

On Sun, 19 Mar 2006 20:22:06 -0800, ensenadajim
> wrote:

>On 20 Mar 2006 04:36:15 +0100, Wayne Boatwright
><wayneboatwright_at_gmail.com> wrote:
>
>>I've asked this on alt.coffee with no response...
>>
>>Does anyone know where I can buy this for home use?
>>
>>I want to use this for cooking/baking things like cheesecake and tiramisu,
>>not for drinking.
>>
>>I also don't want to invest in the equipment to make it.
>>
>>Any suggestions appreciated!
>
>
>Make it yourself - buy a pound of whatever espresso blend you like,
>have it gound fine and then put it in a large container. Fill slowly
>with fresh water and let it steep at room temp for a day. Pour it off
>through a filter into a jar. Store in refer.
>
>Simple.
>
>
>jim
>

Ohhh, I forgot waynebaby has me plonked. Too bad, he'll spend a bunch
of bucks when a cheap tin can or a pitcher he already has would do it
just fine. Ah well, let the moron spend all the money he wants
needlessly - more money than brains syndrome.


jim

"Judith Umbria" > ha scritto nel messaggio
oups.com...
>>>> http://www.ineedcoffee.com/03/mokaexpress/?page=2
>
>
> That's not an espresso maker, you retard.
>
> --Blair <<
>
> It makes a fair enough espresso for normal needs and certainly most
> Italian housewives use it to make the espresso for tiramisu, which is
> what Wayne wants to make. I'd certainly choose it over a concentrate
> from a bottle.
> The moka allows you to choose the strength. I have both moka and a
> machine and ther machine is too much trouble a lot of times.
>

Yes. In Italy we use this to make our coffe.
With coffe machine the coffe comes out a little more strong and dense, but
they are good only if you make many coffee, and only after two three coffe,
you can drink a good coffee.
cheers
Pandora

On Mon 20 Mar 2006 01:51:48a, Thus Spake Zarathustra, or was it Judith
Umbria?

>>>> http://www.ineedcoffee.com/03/mokaexpress/?page=2
>
>
> That's not an espresso maker, you retard.
>
> --Blair <<
>
> It makes a fair enough espresso for normal needs and certainly most
> Italian housewives use it to make the espresso for tiramisu, which is
> what Wayne wants to make. I'd certainly choose it over a concentrate
> from a bottle.
> The moka allows you to choose the strength. I have both moka and a
> machine and ther machine is too much trouble a lot of times.

For my cooking (not drinking) needs, I'd rather not have to brew it, although
I can't disagree that brewing it fresh would be better.

--
Wayne Boatwright o¿o
____________________

BIOYA

On 20 Mar 2006 04:36:15 +0100, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>I've asked this on alt.coffee with no response...
>
>Does anyone know where I can buy this for home use?
>
>I want to use this for cooking/baking things like cheesecake and tiramisu,
>not for drinking.
>
>I also don't want to invest in the equipment to make it.
>
>Any suggestions appreciated!

I use to get instant espresso. I believe the brand was Ferreo(sp?).
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

Wayne Boatwright wrote:

> I've asked this on alt.coffee with no response...
>
> Does anyone know where I can buy this for home use?
>
> I want to use this for cooking/baking things like cheesecake and tiramisu,
> not for drinking.
>
> I also don't want to invest in the equipment to make it.
>
> Any suggestions appreciated!
>

I take it a strong solution of instant coffee is not an option? Or very
strong filter coffee, using espresso?

On 2006-03-20, jake > wrote:

> I take it a strong solution of instant coffee is not an option? Or very
> strong filter coffee, using espresso?

Certainly it is. Despite my long affection for fresh roasted coffee
(I roast my own) and true espresso (yeah, I got all that hardware), I
still keep a small jar of Taster's Choice decaf in the cupboard.
Extremely handy for bbq sauces, bean dishes, etc. Another option is
to just go down to some cafe and order a double espresso to go. It's
not like there's a shortage of Starbucks anywhere.

nb

On Mon 20 Mar 2006 08:37:55a, Thus Spake Zarathustra, or was it jake?

> Wayne Boatwright wrote:
>
>> I've asked this on alt.coffee with no response...
>>
>> Does anyone know where I can buy this for home use?
>>
>> I want to use this for cooking/baking things like cheesecake and
>> tiramisu, not for drinking.
>>
>> I also don't want to invest in the equipment to make it.
>>
>> Any suggestions appreciated!
>>
>
> I take it a strong solution of instant coffee is not an option? Or very
> strong filter coffee, using espresso?
>

If I don't find what I'm looking for, then filter coffee made with espresso
will probably be what I end up using. Thanks!

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

On Mon 20 Mar 2006 06:35:22a, Thus Spake Zarathustra, or was it The Cook?

> On 20 Mar 2006 04:36:15 +0100, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>>I've asked this on alt.coffee with no response...
>>
>>Does anyone know where I can buy this for home use?
>>
>>I want to use this for cooking/baking things like cheesecake and tiramisu,
>>not for drinking.
>>
>>I also don't want to invest in the equipment to make it.
>>
>>Any suggestions appreciated!
>
> I use to get instant espresso. I believe the brand was Ferreo(sp?).

Thanks, Susan! Duly noted.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

On Mon 20 Mar 2006 08:48:44a, Thus Spake Zarathustra, or was it notbob?

> On 2006-03-20, jake > wrote:
>
>> I take it a strong solution of instant coffee is not an option? Or very
>> strong filter coffee, using espresso?
>
> Certainly it is. Despite my long affection for fresh roasted coffee
> (I roast my own) and true espresso (yeah, I got all that hardware), I
> still keep a small jar of Taster's Choice decaf in the cupboard.
> Extremely handy for bbq sauces, bean dishes, etc. Another option is
> to just go down to some cafe and order a double espresso to go. It's
> not like there's a shortage of Starbucks anywhere.

Going to an espresso shop is what I've done in the past, but there are none
really close to where I live. Rather than driving nearly a half hour each
way, I wanted an "at home" option. I've had an aversion to instant and
freeze-dried coffee for years, though, because it always has a burnt taste
to me, regardless of how weak or strong it is made.

Using a cone filter drip machine (Braun), can you suggest how much ground
esresso I should use per cup?

Thanks!

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

On 2006-03-20, Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> Using a cone filter drip machine (Braun), can you suggest how much ground
> esresso I should use per cup?

Enough so that it tastes ok to you.

nb

"notbob" > wrote in message
. ..
> On 2006-03-20, jake > wrote:
>
>> I take it a strong solution of instant coffee is not an option? Or very
>> strong filter coffee, using espresso?


Another option is
> to just go down to some cafe and order a double espresso to go. It's
> not like there's a shortage of Starbucks anywhere.
>
> nb

Speak for yourself, nb. Not all of us live so near civilization. 30 miles
away to the nearest Starbucks. However, too close for me!
;-)
Dee Dee

On 2006-03-20, Dee Randall > wrote:

> Speak for yourself, nb. Not all of us live so near civilization. 30 miles
> away to the nearest Starbucks.

.....and no one else in town has espresso? That's not unear
civilization, that's a "remote assignment".

nb

Any suggestions appreciated!

Get yourself a good bottle of Coffee Liquer. Lovely stuff, good for many
uses. Any liqour store has it, and I'd guess it is less expensive than a
specialty food item would be.

Lefty
--
Life is for learning

Wayne Boatwright wrote:
> Judith Umbria says
>
> >>>> http://www.ineedcoffee.com/03/mokaexpress/?page=2
> >
> > That's not an espresso maker, you retard.
> > Blair Hoople
> >
> > It makes a fair enough espresso for normal needs and certainly most
> > Italian housewives use it to make the espresso for tiramisu, which is
> > what Wayne wants to make. I'd certainly choose it over a concentrate
> > from a bottle.
> > The moka allows you to choose the strength. I have both moka and a
> > machine and ther machine is too much trouble a lot of times.
>
> For my cooking (not drinking) needs, I'd rather not have to brew it, although
> I can't disagree that brewing it fresh would be better.

Yeah, better... kinda like wiping your own butt is better. What's the
matter with you, don't you ever do anything or do you just wanna sit
there like the wizard waving yer widdle wand.

Anyway, brewing by the method I suggested takes no real effort, the
total time would be less than seven minutes, and most of that waiting
for the water to heat (gotta heat slooow). I have two, a small one
when it's just me (fills a 10 oz mug, which is just the right amount
for me) and a larger one (32 oz) for when there's company. I think in
over 40 years I've used that large one once, no one I know likes
espresso. And don't listen to the bloat headed dunces who think the
quality of espresso is related to the co$t of the brewing device, it's
not, not in any way whatsoever. Espresso from one of those big bucks
monstrosities is tantamount to drinking beer from a thousand dollar
museum quality stein... the fancy shmancy machine makes no better
espresso than the thingie I suggested (in fact none can make espresso
better no matter how much it costs), and the big bucks stein in no way
alters whatever brewski is poured into it... showing off the fancy
stein or the gaudy espresso robot is just a lotta ego and hype. With
coffee brewing, any kind of coffee, the simpler the method the
better... and more important than the machine, and the coffee, is
cleanliness and the water (especially the water)... can't brew decent
coffee no matter how much you spend if you use crap water... it's far
more important to learn about water than coffee and machines... and the
fancier the machine the more difficult to clean, many can't be
throughly cleaned. The unit I suggested can be made scrupulously clean
each and every time it's used with no more effort than washing your
hands. Just don't put aluminum in your dish washer.

I were you, I'd invest in the type of unit I suggested (I thought every
coffee drinker had one). If all you intend to use espresso for is
cooking/baking then don't bother, use the instant, no one will ever
know the difference, not even you, in fact for cooking/baking instant
is a far better choice because it's highly consistant and far easier to
concentrate than espresso by any other method.

Btw, anyone adds dairy, liquor, citrus, or anything to espresso then
it's no longer espresso... the imbeciles who buy a thousand dollar
machine and then froth milk to add to their espresso are no different
from the jerks who add sour mix to top shelf scotch.... in both cases
it means they don't appreciate either. So who are they BSing with
their thousand dollar equipment and then add stuff to their brew...
like using $200 Dom P. for mimosas. DUH!

There is no one in that coffee newsgroup who knows a whit about
coffee... just a bunch of puny peckered pukes in a ****ing contest over
who's got the biggest baddest equipment. No one needs a $200 pot to
boil pasta and no one needs a $1000 contraption to brew coffee... in
both cases $25 worth is all the equipment you need... just gotta know
how to use what you got... like women thinking $5,000 breast implants
will make them sexier, NOT, if you know how to use what you got a
proper $25 bra is all you need.

All this kaffe klatching gave me an urge, just whipped out my 10 oz
machine and can of BUSTello and brewed me a kuppa... now I'm wired!

Sheldon

"notbob" > wrote in message
...
> On 2006-03-20, Dee Randall > wrote:
>
>> Speak for yourself, nb. Not all of us live so near civilization. 30
>> miles
>> away to the nearest Starbucks.
>
> ....and no one else in town has espresso? That's not unear
> civilization, that's a "remote assignment".
>
> nb

I mis-spoke, nb. The nearest Starbucks is 65+ miles away. Espresso is 30
miles away.

I keep on hand "Ferrara" Instant Espresso (2 oz. jar).

It's much darker than another instant brand (decaf), a brand which an
Italian grocer advised me to buy:

http://www.milanostyle.com/07/coffee.shtml
Caffè Hag - decaffeinated. Hag (pronounced with a silent H) is a brand name
that has become a generic term for a decaffeinated coffee. It is not unusual
to ask for a "cappuccino hag" for example.

I wouldn't mind being in Milano right now having a cuppa.
Dee Dee

On 2006-03-20, Dee Randall > wrote:

> I mis-spoke, nb. The nearest Starbucks is 65+ miles away. Espresso is 30
> miles away.

Yikes! Where I come from, that's practically, "organize a search
party"!

> I keep on hand "Ferrara" Instant Espresso (2 oz. jar).

Never run across that brand. The one most common locally is:

http://makeashorterlink.com/?H5CC623DC

I've yet to try it. I like the other suggestion of coffee liqueur
like Kahlua, but don't think I'd waste it in something like bbq beans.

nb

On Mon 20 Mar 2006 12:30:24p, Thus Spake Zarathustra, or was it Lefty?

> Any suggestions appreciated!
>
> Get yourself a good bottle of Coffee Liquer. Lovely stuff, good for many
> uses. Any liqour store has it, and I'd guess it is less expensive than a
> specialty food item would be.
>
> Lefty

I have a bottle of Tia Maria in the pantry and while I like using it for many
things, I don't think it's a good choice for tiramisu. For that you really
need plain liquid espresso.

Thanks for the suggestion!

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

<snip>
> All this kaffe klatching gave me an urge, just whipped out my 10 oz
> machine and can of BUSTello and brewed me a kuppa... now I'm wired!
>
> Sheldon
>

For anyone interested and their googling ease: try "percolator". It is
the name of that device in several languages, although I don't know if
English is one of them.

On 2006-03-20, jake > wrote:

> For anyone interested and their googling ease: try "percolator". It is
> the name of that device in several languages, although I don't know if
> English is one of them.

Yes, "percolator" is a coffee brewing device fairly well known in the
USA. It boils coffee and recirculates it over the grounds thereby
tending to overextraction and harshness. While common in the 40s, 50s
and early 60s, it has fallen out of favor since the rise in popularity
of the drip coffee brewer.

nb

On Mon 20 Mar 2006 05:05:13p, Thus Spake Zarathustra, or was it Nexis?

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> I've asked this on alt.coffee with no response...
>>
>> Does anyone know where I can buy this for home use?
>>
>> I want to use this for cooking/baking things like cheesecake and
>> tiramisu, not for drinking.
>>
>> I also don't want to invest in the equipment to make it.
>>
>> Any suggestions appreciated!
>>
>> --
>> Wayne Boatwright o¿o
>
>
> Wayne,
>
> If you can find it locally, get a jar of Medaglia D'oro instant
> espresso. It's better, flavor wise, than liquid concentrate for the
> things that you want to make. Just mix it with any of the liquid in the
> recipe. For Tiramisu, I've mixed it with fresh brewed coffee with
> excellent results.
>
> Here's a link to it on Amazon if you can't find it local. It's a good
> price if you are buying other stuff (to get free shipping).
> http://www.amazon.com/gp/search.html...=&node=3580501
> &keywords=medaglia%20d%27oro
>
> kimberly

Thank you, Kimberly, both for the tip and the link. I believe I have seen
this at one of my local stores, but didn't know enough about it to make a
choice. I suspect this is what I'll end up using. One of the things I
want to try is your tiramisu recipe with the eggs. I've made tiramisu
before, but made a long trip to an espresso shop to bring it home fresh.

--
Wayne Boatwright o¿o
____________________

BIOYA

"Nexis" > wrote in message
news:1qHTf.12915$Uc2.3635@fed1read04...
>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> I've asked this on alt.coffee with no response...
>>
>> Does anyone know where I can buy this for home use?
>>
>> I want to use this for cooking/baking things like cheesecake and
>> tiramisu,
>> not for drinking.
>>
>> I also don't want to invest in the equipment to make it.
>>
>> Any suggestions appreciated!
>>
>> --
>> Wayne Boatwright o¿o
>
>
> Wayne,
>
> If you can find it locally, get a jar of Medaglia D'oro instant espresso.
> It's better, flavor wise, than liquid concentrate for the things that you
> want to make. Just mix it with any of the liquid in the recipe. For
> Tiramisu, I've mixed it with fresh brewed coffee with excellent results.
>
> Here's a link to it on Amazon if you can't find it local. It's a good
> price if you are buying other stuff (to get free shipping).
> http://www.amazon.com/gp/search.html...ia%20d%27o ro
>
> kimberly
Just a gentle reminder: with Amazon, free shipping generally isn't included
in 'third-party' orders.

Yesterday I made an order with Cooking.com instead of amazon.com basically
because I had two other items that were 'third party' orders, while they
weren't considered 'third-party orders' under my Cooking.com order.

I could've got $25 off of the same order with Amazon if this had been the
case, but by ordering thru Cooking.com, I got free shipping anyway, just
didn't save the $25. I've had two problems that I recall off-hand with
Amazon (one with a broken Foodsaver container and another with Fiesta
bowls), and reading about cooking.com's customer relations policy in a
review, I decided to give it a try -- particulary when the product was
priced the same. I've noticed for products that I'm interested in, some are
not as competitive as Amazon.

I ordered a Cuisinart electric skillet. My last one -- a Rival which I
liked very much -- the legs fell off! LOL -- they really did! I thought
this extraordinary, but recently when I was looking at reviews for a
replacement of another brand, I read that this had happened to another
person. Good Grief!
Dee Dee

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> On Mon 20 Mar 2006 05:05:13p, Thus Spake Zarathustra, or was it Nexis?
>
>>
>> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
>> 28.19...
>>> I've asked this on alt.coffee with no response...
>>>
>>> Does anyone know where I can buy this for home use?
>>>
>>> I want to use this for cooking/baking things like cheesecake and
>>> tiramisu, not for drinking.
>>>
>>> I also don't want to invest in the equipment to make it.
>>>
>>> Any suggestions appreciated!
>>>
>>> --
>>> Wayne Boatwright o¿o
>>
>>
>> Wayne,
>>
>> If you can find it locally, get a jar of Medaglia D'oro instant
>> espresso. It's better, flavor wise, than liquid concentrate for the
>> things that you want to make. Just mix it with any of the liquid in the
>> recipe. For Tiramisu, I've mixed it with fresh brewed coffee with
>> excellent results.
>>
>> Here's a link to it on Amazon if you can't find it local. It's a good
>> price if you are buying other stuff (to get free shipping).
>> http://www.amazon.com/gp/search.html...=&node=3580501
>> &keywords=medaglia%20d%27oro
>>
>> kimberly
>
> Thank you, Kimberly, both for the tip and the link. I believe I have seen
> this at one of my local stores, but didn't know enough about it to make a
> choice. I suspect this is what I'll end up using. One of the things I
> want to try is your tiramisu recipe with the eggs. I've made tiramisu
> before, but made a long trip to an espresso shop to bring it home fresh.
>
> --
> Wayne Boatwright o¿o

This is the stuff for you then Before I had my machine, this is what I always
used, with the fresh brewed coffee like I mentioned. It's a good, rich flavor with
the combination of the two.

Of course, I am a complete coffee fiend, so I had to move on from coffee maker to
espresso machine lol

kimberly

On Mon 20 Mar 2006 11:16:24p, Thus Spake Zarathustra, or was it Nexis?

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> On Mon 20 Mar 2006 05:05:13p, Thus Spake Zarathustra, or was it Nexis?
>>
>>>
>>> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
>>> 28.19...
>>>> I've asked this on alt.coffee with no response...
>>>>
>>>> Does anyone know where I can buy this for home use?
>>>>
>>>> I want to use this for cooking/baking things like cheesecake and
>>>> tiramisu, not for drinking.
>>>>
>>>> I also don't want to invest in the equipment to make it.
>>>>
>>>> Any suggestions appreciated!
>>>>
>>>> --
>>>> Wayne Boatwright o¿o
>>>
>>>
>>> Wayne,
>>>
>>> If you can find it locally, get a jar of Medaglia D'oro instant
>>> espresso. It's better, flavor wise, than liquid concentrate for the
>>> things that you want to make. Just mix it with any of the liquid in
>>> the recipe. For Tiramisu, I've mixed it with fresh brewed coffee with
>>> excellent results.
>>>
>>> Here's a link to it on Amazon if you can't find it local. It's a good
>>> price if you are buying other stuff (to get free shipping).
>>> http://www.amazon.com/gp/search.html...me=&node=35805
>>> 01 &keywords=medaglia%20d%27oro
>>>
>>> kimberly
>>
>> Thank you, Kimberly, both for the tip and the link. I believe I have
>> seen this at one of my local stores, but didn't know enough about it to
>> make a choice. I suspect this is what I'll end up using. One of the
>> things I want to try is your tiramisu recipe with the eggs. I've made
>> tiramisu before, but made a long trip to an espresso shop to bring it
>> home fresh.
>>
>> --
>> Wayne Boatwright o¿o
>
> This is the stuff for you then Before I had my machine, this is what
> I always used, with the fresh brewed coffee like I mentioned. It's a
> good, rich flavor with the combination of the two.

Once again, thanks! Since you have used it this way in the past, can you
recommend a certain amount to be mixed with the regular coffee that worked
well for you? Say, a teaspoon or two per measuring cup of brewed coffee?

> Of course, I am a complete coffee fiend, so I had to move on from coffee
> maker to espresso machine lol

I've been "off coffee" as a hot beverage for a long time. I usually drink
an iced coffe with cream or iced latté each morning, which I prefer to get
at a shop on the way to work. I doubt that I've even used my coffee maker
at home more than 2-3 times in the past year.

Several years ago I bought a moderately priced Gaggia espresso machine, but
I found the results very disappointing, and I return it to the store. For
just myself, I couldn't justify the price of a really good machine,
although it would be nice to have. :-)

--
Wayne Boatwright o¿o
____________________

BIOYA

>>>
>>> Thank you, Kimberly, both for the tip and the link. I believe I have
>>> seen this at one of my local stores, but didn't know enough about it to
>>> make a choice. I suspect this is what I'll end up using. One of the
>>> things I want to try is your tiramisu recipe with the eggs. I've made
>>> tiramisu before, but made a long trip to an espresso shop to bring it
>>> home fresh.
>>>
>>> --
>>> Wayne Boatwright o¿o
>>
Say, a teaspoon or two per measuring cup of brewed coffee?
> I've been "off coffee" as a hot beverage for a long time. I usually drink
> an iced coffe with cream or iced latté each morning, which I prefer to get
> at a shop on the way to work. I doubt that I've even used my coffee maker
> at home more than 2-3 times in the past year.
>
> Several years ago I bought a moderately priced Gaggia espresso machine,
> but
> I found the results very disappointing, and I return it to the store. For
> just myself, I couldn't justify the price of a really good machine,
> although it would be nice to have. :-)
>
> --
> Wayne Boatwright o¿o

Wayne, I have the two expresso instant coffees in my larder. The one that
is darker says 1 tsp. per demitasse cup (what would that be 3 oz?) If I
were making tiramisu, I'd use that instant espresso formula for my
espresso. If I liked a stronger taste of coffee, I'd mix the 3 oz of liquid
(water) using regular coffee instead of water.
As you know, I'm no expert on tiramisu. I did make Kimberly's (no egg)
tiramisu. I do prefer an egg/zabione recipe. I did see a recipe earlier
that Giada (Everyday Italian) calls for chocolate zabione. Now that's rich!
Dee Dee

On Tue 21 Mar 2006 05:27:54p, Thus Spake Zarathustra, or was it Dee
Randall?

>
>>>>
>>>> Thank you, Kimberly, both for the tip and the link. I believe I have
>>>> seen this at one of my local stores, but didn't know enough about it
>>>> to make a choice. I suspect this is what I'll end up using. One of
>>>> the things I want to try is your tiramisu recipe with the eggs. I've
>>>> made tiramisu before, but made a long trip to an espresso shop to
>>>> bring it home fresh.
>>>>
>>>> --
>>>> Wayne Boatwright o¿o
>>>
> Say, a teaspoon or two per measuring cup of brewed coffee?
>> I've been "off coffee" as a hot beverage for a long time. I usually
>> drink an iced coffe with cream or iced latté each morning, which I
>> prefer to get at a shop on the way to work. I doubt that I've even
>> used my coffee maker at home more than 2-3 times in the past year.
>>
>> Several years ago I bought a moderately priced Gaggia espresso machine,
>> but I found the results very disappointing, and I return it to the
>> store. For just myself, I couldn't justify the price of a really good
>> machine, although it would be nice to have. :-)
>>
>> --
>> Wayne Boatwright o¿o
>
> Wayne, I have the two expresso instant coffees in my larder. The one
> that is darker says 1 tsp. per demitasse cup (what would that be 3 oz?)
> If I were making tiramisu, I'd use that instant espresso formula for
> my espresso. If I liked a stronger taste of coffee, I'd mix the 3 oz of
> liquid (water) using regular coffee instead of water.
> As you know, I'm no expert on tiramisu. I did make Kimberly's (no egg)
> tiramisu. I do prefer an egg/zabione recipe. I did see a recipe
> earlier that Giada (Everyday Italian) calls for chocolate zabione. Now
> that's rich! Dee Dee

Thanks, Dee, for the advice. I would like to taste Giada's version with
the chocolate zabione, but I'm not sure I would prefer it. I love
chocolate, but one of the things I like about tiramisu is the contrast in
flavors.

--
Wayne Boatwright o¿o
____________________

BIOYA