Durable refillable cups are now available that you can pack with
your own bulk coffee. Keurig machines do make sense if a person only
wants one cup or two people want very different kinds of coffee.
Lilli has these, after I'd carped about the ecological
evilness of the system.
who would want to make coffee by any method than French press?
We have and like a 2 cup French Press as well as a 6 cup drip
machine. There's also a small Espresso maker gathering dust in a
corner that gets occasional use.
You can always make 1 cup in a 2 cup French press.
So I've decided that the ideal strength of Keurig coffee
is the second pressing
As Roslind likes very strong coffee (with cream) and I prefer mine
black but milder, I always make 2 more cups in the drip machine
after she makes 6 before tossing the paper filter and the grounds.
We have 2 insulated carafes that keep leftover coffee fresh and hot
for 8 hours and lukewarm, that is still decent when microwaved, for
24.
I always claimed that the chocolate and coffee cartels
would eventually pose a greater threat to the American
way of life than even OPEC.
Real balsamic vinegar from Modena - no, it's not. / It appears
that the US has no standard for balsamic vinegar nor for "from
Modena." It seems that one of our freedoms is the freedom from
truth.
In Canada balsamic vinegar de Modena is a protected name (DOP) that
we recognize and honour but the generic term balsamic vinegar is
not. Just like parmesan vs. Parmigiano-Reggiano.
I just tried Wegmans' aged balsamic di Modena, and it was
a ton better than Trader Giotto's, but it still wasn't
the real deal.
Speaking of coffee I came across this version for red eye gravy that
is similar to Carol's.
Title: Red-Eye Bean Gravy
From: Http://Menuseasonalspecials.Com
Yeah, I'd seen that very recipe. I'm exceedingly
doubtful about the ketchup.
+
"XYZ for Dummies".
I never bought any ...
I've seen the series prominently at times displayed in
bookstores, which struck me amusing as the customers
of bookstores generally aren't dummies and don't
perceive themselves as dummies.
I have bought several over the years including the very first one,
"DOS for Dummies". They are extremely well organized, written and
indexed with clear and concise jargon-free language. I found them
to be much more useful than more technical books, unless one is a
real boffin.
Just for s&gs I looked up Differential Equations for
Dummies, and it exists. So I tried Waterskiing for
Dummies, and it doesn't, but there apparently is a
Skiing for Dummies. I maintain of course that all
skiing is for dummies.
Another beef treatment ...
Title: About Svickkova - Beef Sirloin In Cream Sauce
beef sirloin in cream sauce
Svickova made by the descendents of Bohemian immigrant in the
Chicago area rarely includes vegetables in its final presentation,
but instead incorporates them into a vinegar-based marinade suffused
with crushed allspice and bay leaves.
Looks kind of like one of the authentic stroganoffs,
where the meat plays second fiddle to the smitane.
Would go well with the below.
... A spec that won't fit on a single 8.5" X 11" page can't be understood
Pretty much, depending on the typesize, which has to be
15 or greater.
---------- Recipe via Meal-Master (tm) v8.00
Title: Grandma Vanicek's Czechoslovakian Potato Dumplings
Categories: Vegetables, Ethnic
Yield: 1 servings
6 md Potatoes 1 1/2 ts Salt
1 Egg yolk 1/2 All-purpose flour
These are *not* fluffy dumplings as in chicken and dumplings. They are a
"sturdy" potato dumpling served as a side dish to meat, and usually with
a
sweet sauerkraut/carraway/honey dish as the vegetable.
Boil peeled potatoes in small quantity of water. Drain potatoes
thoroughly. Rice potatoes through hand held masher/ricer. Let potatoes
cool. On floured board, gradually add flour working mixture into dough
with hands. Shape potato mixture into a long roll and cut into 10
slices.
Drop dumplings into boiling water and boil gently about 5 minutes.
Drain dumplings on paper towel. The dumplings are fully cooked after the
boiling process, but traditionally, Czechoslovakians then melt butter in
a
heavy frying pan, and fry the dumplings until they are lightly browned on
all sides.
SOURCE: Grandma Vanicek's Czechoslovakian recipes; shared by Cate Vanicek
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