I like the taste of Malta fine but I find it super sweet. I imagine adding sweetened condensed milk doesn't help that at all.
Are you saying good pizza is made with ingredients that don’t have fatty grease?
You can make pizza with cheese and fat containing toppings that doesn't have so much of those ingredients that the fat is soaking through the crust into the bottom of the box or (probably more commonly) is draining off the top of the pizza onto the box. I think we may be running up against different ideas of what it means to declare a food greasy.
A complaint filed with the Federal Election Commission alleges Donald Trump's 2024 White House campaign and its related political committees engaged in a scheme to conceal who is being paid for much of the former president's legal work in a possible violation of federal law.
Legal payments as in payments to lawyers not legal payments as in payments in accordance with the law.
Ternary plots (aka Triangle plots) have three axes rotated and layered on top of each other. So when you get a point like this:
You read it as 50% of the way up the clay direction:
30% of the way up the sand direction:
20% of the way up the silt direction:
So it is 50% clay, 30% sand, and 20% silt.
BUT I have read in the past that it has some smelling problem which the manufacturer were not able to get rid of.
I know this is quite a bit of a long time to come back to a thread (someone posted a new comment so it has pulled me back) but I find there is a bit of a coffee odor retained even after washing. Nothing rancid or anything but you can tell it gets used as a coffee mug. I find the main culprit is the gasket on the lid. but I've found that if I want to make the effort a soak in baking soda water eliminates it but I find when it is full of coffee any new coffee scents aren't being harmed by the lingering coffee smell. I may just not be very sensitive to such things though.
Much easier to walk into my department store and physically compare.
Yep. I know I'm much rather go try on shoes rather then play the ship and return it game over the course of multiple days. This also applies to things like furniture, appliances, cars, or other items where physical interaction communicates information that can't or isn't communicated in a product description.
Honestly, I don’t. Because I make them better.
That is the situation in my household. My wife is one of those people who goes overboard on the primary filling and throws the proportions off. It isn't Katz's deli levels but it is noticeable.
Oh, I agree. If I use a recipe regularly I'll often convert it or if I'm creating one from scratch I'll usually just have everything by weight from get go.
P.S. Nothing makes me annoyed at a recipe faster than seeing something like 2.5 cups of chopped broccoli.
You're welcome. A nice resource for a bunch of other ingredients for baking is this one from King Arthur Flour.
1 tablespoon of butter is ~14 g. For a more complete conversion (with respect to butter): 1 stick = 0.5 cup = 8 tablespoons = 24 teaspoons = 113 g.
A cup in US Customary is 237 ml (often rounded to 240 ml). Americans don't exist in a world where they have to play "is this cup US Customary or different measure also calling itself a cup measure?" as all their measuring cups are going to be in US Customary. Butter usually comes in quarter pound sticks with teaspoon (4.9 ml) and tablespoon (14.8 ml) measures printed on the wrapper so you can just cut a hunk of the appropriate volume from the stick and if you were using a measuring spoon to measure butter you'd use a level measure to create consistency and not just let it heap up.
Note: I prefer weighing ingredients and in metric at that. I'm just answering your questions.
Tinker's coffee is making yet another appearance. It seems every time I start thinking, "I should order some more coffee." I'm getting a text from them informing me they just got a new coffee in. So I'm still happily stuck on the Tinker treadmill. As always I prepared my coffee in French Press using the James Hoffmann method.
The fresh grounds were a bunch of chocolate, generic nuttiness, and a tart berry fruitiness (so basically what it says on the tin). When I went to break the crust in the French press prior to letting things settle I was smacked in the face with a sweet chocolate. Once I poured a cup the nuttiness had reasserted itself but I really wasn't getting any of the tart berry on the nose. The tart berry popped back up as once I started sipping as part of the after taste so it certainly reads chocolate and nutty dominate for me. It isn’t the most intriguing cup of coffee I’ve had but it is damn solid and I'm happy with it.
P.S. Given sweet chocolate can be interpreted a lot of ways they really missed the chance to give brigadero as a tasting note given it is a Brazilian coffee. Though I suppose that'd leave a bunch of people wondering what in the hell that is (for the curious).
I do it for every grinder. Minimal retention = less cleaning.
Yep. Those mornings I forget to introduce a bit of water I always kick myself because now I'm fussing with a brush for three times as long to get my manual grinder clean.
No. I'm saying if someone doesn't think the order matters or signifies anything of importance then there is no wrong way to do it, there is no right way to do it, there are just ways to do it (of which I mentioned a couple)... because the order doesn't matter.
So if you send email to the owner of the compane and to your colleagues on same level you put boss at last spot if they come to your mind as last?
Sure, why not? I think the disconnect is the people who think it is silly don't attach any importance to the order. So asking, "Would you put the most important person last?" is a non-starter as the thinking is that the CC field ends up as a list is an artifact of how email works and isn't imbued with a sense of ordering or ranking of importance. The ordering of the list could be a indicative of who came to mind first, how your email contacts are ordered, or even how a policy is written but not indicative of who you think is most important or senior.
Meijer and Walmart store brands of cheap ass white bread are 22 slices, Kroger is 21, and for a name brand example Sunbeam is 22. Nicer bread like Pepperidge Farm or Brownberry/Oroweat tends to be in the range of 16 slices per loaf (baring the thin sliced stuff) though.
Indeed. I can grab a loaf of cheap white bread from my local grocery store for under $2 which is cut into 22 slices.
A mug warmer would work for my at home drinking which is my primary concern. I'll have to keep it in mind as I never even considered it for a second.
I like the lid design. I'm seeing some people complain about the plastic threading wearing down on the lid but I can easily see that being user error (over torquing). Is that something you've had any issues with?
So can we talk mugs? I tend to make a half liter (~17 oz) of coffee in a French Press in the morning. I run into the problem that I get about a half hour to 45 minutes (I've never timed it this number might be wildly off) in before the, "Crap! Its getting cold!" moment and feel like I have to accelerate my consumption to avoid cold coffee when I'd prefer to keep going at a leisurely pace. I realize the most obvious solution is a couple of smaller batches but I'm lazy, easily distracted, and have a bit of a cutoff in the morning as my wife hates the smell of freshly brewed coffee and I catch a bit of drama if I'm brewing while she's awake or just before she wakes up.
I do have a Contigo Autoseal stainless steel travel mug that I use occasionally for cheap tea and it works well for retaining heat. I can sip on hot tea for hours but the lid has all sorts of nooks and crannies that retain coffee oils that is a pain in the ass to clean and it has a very small drink hole limits the orthonasal olfactory pathway (aka you can't sniff your coffee). The ability to take my drink somewhere is kinda nice but strictly speaking isn't critical for me.
So anyone mind sharing their experiences with features or even specific recommendations? Don't worry about if it is available in the US (where I'm located) I can always look at the features your favorite insulated or travel mug so it can still be handy to share. Or you may have a solution so elegant and obviously I'm going to facepalm when you point it out.
Overdue Update: I ended up going with a Carter Move and I'm quite happy with it. I appreciate everyone who gave me ideas and things to think about.
I used James Hoffmann's French press technique. So this is a full sized bag because they had a good sale on it and I decided to risk it for the biscuit.
So I got tons of green apple on the nose from the fresh grounds. Once it was brewed the raspberry showed up in a sort of jammy way and the green apple took back seat and lost the perception of acidity and became more of a regular apple for me. On the palate the fruit became sort of a generic fruit and the star was a nice sweet nuttiness. I'm guessing this is what they are calling cola candy on their tasting notes but absent spice and citrus it just doesn't trigger as cola (candy or otherwise) for me. All and all a very pleasant cup of coffee.
Tinker continues to leave me satisfied though to date my favorite offering of theirs remains the Jorge Rojas as cherry and chocolate are just hard too beat for my tastes. I swear one of these days I'll get around to trying another roaster.
Another batch of Tinker coffee. I think this leaves me having tried all their current offerings so I’ll need to decide if I want to look elsewhere to keep my sampling going (looks over at S&W Craft Roasting) or actually commit to a full bag. I got asked last time so I’ll state it up front that I’m just using James Hoffmann’s French Press technique. I realize coffee presents a bit differently when I actually use my Aeropress but I only pull it out for the rare afternoon coffee when my wife is out of the house*.
Don Mauricio: I mostly just got milk chocolate and a bit of fruitiness on this one. It was quite pleasant and I’d in no way turn down a cup nor am I going to find it a chore to finish the sample but it is not particularly interesting to me.
Jorge Rojas: The winner of this batch of samples for me mostly because I’m a sucker for cherry. I just grinned as I popped off the catch cup on my grinder and was just hit with the aroma of dark chocolate cherry. And that strong dark chocolate cherry stayed the star when I started drinking it. The melon showed as a sorta of cantaloupe-like musk on the back end. So a favorite fruit, some chocolate, and a bit of an evolution? Yeah, I’m here for it.
Laayyoo: A grape bomb for me, from grounds to sip it was front and center. The grape was supported by a different non-grape tart fruitiness and a potpourri quality which they’re obviously specifying as raspberry and lavender but my palate wouldn’t have picked them out as such. This came across as a bit muddied in my French press but trying it on my Aeropress helped sharpen things though didn’t bring anything new to light.
The idea that I’m not a fan of floral notes in my coffee is slowly being strengthened. I’m not going to write coffees with such notes off completely but I will be restricting any purchases to sample sizes unless things change. You might wonder why I’d keep buying samples but I enjoy trying new things even if at the end of the day I’m not a huge fan of them.
*For those who had a, “Whaa?” reaction. I find the French press to be more forgiving when I’m in a pre-caffeinated state. So shy away from the Aeropress for morning coffee. As for why my wife is relevant, she hates the smell of coffee so I only brew coffee when there is enough time for the smell to dissipate before she wakes up or comes home.
So I actually waited to try them before sharing this time. I'm probably being primed by the tasting notes on the package as I'm not doing blind tastings of anything but my quick thoughts:
Modor Lot 1: I get the grape and a floral character. Indeed I literately said, "Wow." when I went to brew it and I was blasted in the face with those smells as soon as the water met the grounds. There is more going on fruitwise which could be guava but I don't have guava in my experience bank firmly enough to tell.
Keramo: I got a rather faint and generic stone fruit and some floral character. This was probably the least impressive for me and part of that may have been the "mango candy" note that I was really looking forward to but didn't find.
Uraga Natural: I got a subtle strawberry and I'd call it more danish rather than doughnut but either way it was nice. This was probably my favorite even though it never made me say wow. Who doesn't like something that makes them think "Danish + Coffee"?
I think I preferred the first batch of coffees I got and it was probably because I'm not a huge fan of the florality which probably plays into the Uraga Nautral being my preference of the bunch as I didn't really get any in that. I enjoy florality just fine in wine and spirits but I guess the lesson is I don't really like it in my coffee.
I won't be trying any until tomorrow as they just arrived this evening but I'm excited and couldn't wait until I actually brewed them. It'll be my first whole bean coffee. I'll probably need to bust out my small French press though so I can get the grinder figured out with smaller brews. They're only 4 oz sample bags so its not a ton to play around with. I'll make sure to pop back and share thoughts as I try them.
As part of trying to move into the world of freshly ground coffee I've been doing some haphazard reading into tips in the use and care of coffee grinders. One idea that pops up is the idea of seasoning a new grinder by running cheap coffee through it before using it for real. Some sources claim it isn't needed with others recommending it. Of those that recommend it they don't all agree on why it should be done, how much coffee should be sacrificed, and just how necessary it is (best practice vs. essential).
I suspect that the lack of consensus may be a case of people chasing every improvement possible on one hand and folks not willing to invest quite so much effort to that aim on the other. Any insights and information would be appreciated.