Monday, June 30, 2008
crap
Stupid blogger just lost a whole blog post I wrote. "We can't process your request at the moment, and we're going to delete the contents of the text window out of spite." Not that last part, but that's how it felt...
Tuesday, June 24, 2008
Doortards
Not politically correct, I know. Making fun of the challenged among us is very bad.
That being said, my kids are doortards. That's what I call them to their slackjawed little faces. It's my challenge to them to get with the program when it comes to doors.
The front door is bad enough. They either don't close it or they slam it. But, if I do either, they look at me like I'm an idiot. Two can play that game...
The real issue is the car door. They stop right in front of the car door every time. Every time. Hello... can't open the door if you're in front of it. It's a car, not a van, so there's no sliding door to allow them some slack, either.
We walk to the car out in a parking lot and they walk to their door first ...and stop. Right there. Now, I can't get to my door. They're mouthbreathing right there in my way.
I say "excuse me" and they walk farther back. Now they're in front of my door. Who's kids are these?
Sunday, my son stops in front of his door. Stands there jawing at me with "Blah blah mrshmena blah Lego Star Wars blah, spickst, Darth something, blah blah, etc." Whatever... "You have to open your door to get in," I said. He opens it, but of course he's on the wrong side. My turn to be slackjawed. OMG.
"How do you keep a doortard in suspense?" Some stinkeye from him. "I'll tell you later," I said, "you get in the car, it's hot."
He seriously looks confused (the door's open and in his way, right?). He turns and takes the long way around the hood end of the car, cuts down the passenger side, swoops around the trunk and into his seat.
I'm in the car by the time he's back and buckled in.
"How?" he asks.
"How what?"
"How do you keep a doortard in suspense?" he answers.
"I'll tell you when we get home..."
That being said, my kids are doortards. That's what I call them to their slackjawed little faces. It's my challenge to them to get with the program when it comes to doors.
The front door is bad enough. They either don't close it or they slam it. But, if I do either, they look at me like I'm an idiot. Two can play that game...
The real issue is the car door. They stop right in front of the car door every time. Every time. Hello... can't open the door if you're in front of it. It's a car, not a van, so there's no sliding door to allow them some slack, either.
We walk to the car out in a parking lot and they walk to their door first ...and stop. Right there. Now, I can't get to my door. They're mouthbreathing right there in my way.
I say "excuse me" and they walk farther back. Now they're in front of my door. Who's kids are these?
Sunday, my son stops in front of his door. Stands there jawing at me with "Blah blah mrshmena blah Lego Star Wars blah, spickst, Darth something, blah blah, etc." Whatever... "You have to open your door to get in," I said. He opens it, but of course he's on the wrong side. My turn to be slackjawed. OMG.
"How do you keep a doortard in suspense?" Some stinkeye from him. "I'll tell you later," I said, "you get in the car, it's hot."
He seriously looks confused (the door's open and in his way, right?). He turns and takes the long way around the hood end of the car, cuts down the passenger side, swoops around the trunk and into his seat.
I'm in the car by the time he's back and buckled in.
"How?" he asks.
"How what?"
"How do you keep a doortard in suspense?" he answers.
"I'll tell you when we get home..."
Wednesday, June 18, 2008
Moving and Inspirational Story
I'm not doing any of the work, so I'll send you to the ones who did. I merely encourage you all to read this story over at Mike's blog.
Mike Robertson's Blog -- Guest Blog: Leigh Peele
I'm a big fan of Mike and also a big fan of Leigh. Now, I'm a big fan of the dude in the story.
Normally, I'd say print it off and stick it on the fridge. But, make sure to put it where it will do the most good.
What's your problem? Eating too much? Tape it to the fridge. Too much ass sitting? Tape it over the television screen. Too much web surfing. Hell, make that blog entry your home page and tape the printout to your screen, too.
If you want to accomplish something, get moving. If you don't, it's just a daydream.
I'm moving! I just made my appt to get CPR certified again and I have an interview as a bootcamp instructor tonight at 6:45.
Mike Robertson's Blog -- Guest Blog: Leigh Peele
I'm a big fan of Mike and also a big fan of Leigh. Now, I'm a big fan of the dude in the story.
Normally, I'd say print it off and stick it on the fridge. But, make sure to put it where it will do the most good.
What's your problem? Eating too much? Tape it to the fridge. Too much ass sitting? Tape it over the television screen. Too much web surfing. Hell, make that blog entry your home page and tape the printout to your screen, too.
If you want to accomplish something, get moving. If you don't, it's just a daydream.
I'm moving! I just made my appt to get CPR certified again and I have an interview as a bootcamp instructor tonight at 6:45.
Tuesday, June 17, 2008
Stuff Made with Nuts in Honey
I recently got a gift from Bulgaria. It was a little jar of mixed nuts in honey. This is mystery food for me and I've been wondering what to do with it for a while now.I sat and looked at the jar for quite a long while. Of course, this was largely wasted time, as I thought it was mostly nuts in oil until I tasted one. Hmmm... This totally took my salad and pesto ideas in slightly different direction!
Dessert anyone!
Nectarines with Honey Marinated Nuts
The nectarines weren't as sweet as I'd have liked, so this was a perfect solution.
Serves 4
4 nectarine
4 cardamom pods (optional secret ingredient)
4 tbsp honey
1/2 cup mixed nuts
First, get a jar of nuts and honey from Bulgaria.
If that's not easily done, mix some nuts and honey together yourself. Stir to coat. Cover and leave at room temperature until ready to use.
Optionally, up to a day or two before, mix the nuts and honey in a small jar. This softens the nuts a bit, but it's not critical. You can make a larger jar of nuts and honey and just keep it in the cupboard, too. You might make this recipe, or something else, another time.
Pit and slice the nectarines into bite sized pieces.
Grind the seeds from the cardamom pods and sprinkle over the nectarines. Cardamom is a secret ingredient here. A misunderstood little spice. They won't know it's not there, but if it is, they might wonder why it's so good.
Add the honey to the nectarines and stir to coat. Allow the fruit and honey mixture to sit at room temperature until ready to serve.
Dish the fruit into small bowls, divide the nuts and arrange on top of the fruit. Drizzle with the fruit juice and honey mixture . Serve.
I know what you're thinking... Boy, that would be good on ice cream! You are correct, but don't go taking credit. I thought of it first.
Ice Cream with Apricot Honey Nut Topping
You can use nectarines instead of apricots. Or peaches, too.
I left the cardamom out because I was out. I'm not even sure it would be as worth it with the ice cream, since it's such a subtle taste and you've got a few going on here, already. Feel free to add it and see if it adds a little something.
Serves 4
1 pint vanilla ice cream
4 apricots
4 tbsp honey
1/2 cup mixed nuts
Use the jar of nuts and honey that you should have made during the other recipe. If you didn't, go up there and read the instructions and do what you need to do.
Pit and slice the apricots into bite sized pieces. Add the honey to the apricots and stir to coat. Allow the fruit and honey mixture to sit at room temperature until ready to serve.
Dish the ice cream into dessert bowls.* Spoon the fruit over the ice cream, divide nuts and arrange on top of the fruit. Drizzle with the fruit juice and honey mixture .
* I own a set of individual springform pans. I took two of these pans and pressed softened ice cream into them and put them back into the freezer. Before I was ready to serve, I cut each in half and put them on four dessert plates, spooning the topping over them. It looked pretty pretty.
If you're serving it for just two (like for a date?), then you can go for just one plate and two spoons... (spoons not pictured, but since I ate the whole thing myself, it would most likely have been just one spoon.)
Sunday, June 15, 2008
Thursday, June 12, 2008
Tilapia en Papillote
I learned this method of cooking years ago and use it quite a bit. Think of it as steaming, but taken to the next level. It makes for a great presentation that people just aren't used to, cleanup is easy, and most importantly, it tastes great.
The term en papillote (meaning "in paper" or "in parchment") is a method of steaming that concentrates the flavors of foods so much more than traditional steaming does. After all, most of the typical steaming that we might do results in dumping plenty of flavor down the drain. Not so, here. With this method, we wrap the food in it's own pouch of foil or an envelope of paper, then bake it. It's quick and easy and, in the end, you haven't really lost any of the steaming liquid.
You may have seen fish cooked in large foil packets, turkeys in oven bags, or even those plastic bag pot roast roasting bags. Similar in concept, just less elegant. They all keep the heat and moisture in and allow for a controlled, stable cooking environment. It's almost a sure way to know you can actually eat the food you're cooking.
Here's what I made, tonight. Tilapia with Fennel and Crookneck Squash en Papillote, steamed rice, and fennel salad. I don't think my fennel salad is all that special since I just threw it together. But I'll put it down at the end because it's so simple. Plus, if you don't have a plan for the other half of that fennel bulb, go for it. If you do, or you're doubling this recipe to serve four, then just serve "salad," sans fennel... ;)
Tilapia with Fennel and Crookneck Squash en Papillote
Serves 2
Things you'll need:
Parchment paper, cut into two 12" x 12" squares (or aluminum foil, which isn't so pretty)
Kitchen twine (not needed if using foil)
Stapler (optional)
Ingredients:
1/2 lbs or more tilapia fillets
2 tsp olive oil, divided
1 tbsp orange or lemon juice
1/2 bulb of fennel, trimmed of fronds and stalks, and cut in half lengthwise
1 yellow crookneck squash
1 clove pressed garlic *
salt to taste (kosher or course sea salt, preferred)
steamed brown or white rice (optional)
fennel salad (recipe below)
Preparation
Core the fennel bulb with a sharp paring knife. Thinly slice the fennel bulb horizontally into half rings. Bring a small saucepan of salted water to a boil. Cook the fennel in boiling water for 4 minutes and then drain it.
Thinly slice the crookneck squash into thin disks.
Preheat the oven to 400 degrees.
The actual cooking
Lay the sheets of parchment paper on the counter. In the center of each, make a gentle mound of half of the squash disks. Top the squash with a fillet of tilapia. Drizzle the fish with a tsp of olive oil. Mound the drained fennel on top of the fish. drizzle with the juice.
Bring the four corners of the paper to the center, gather them, and tie them closed at the top with a length of twine. Tie a bow, maybe. Spread the paper a bit, so they look attractive. Note that the bundles should have plenty of air space over the food. Do not gather them tightly to the food. The bundles should be as large as possible.
Place the bundles on a cookie sheet and place them in the preheated oven for 20 minutes. Make sure that the paper does not touch the ceiling of the oven. Paper burns at 451 degrees, so we're good at 400.
Once cooked, they should puff up big and full. They paper may also turn a little brown. Don't worry, it looks good that way. Remove from oven and place one each on a dinner plate, alongside the steamed rice, if you're serving it that way.
At the table, remove or cut the twine just before serving, allowing each diner to actually open up his or her own packet.
So, that's one simple recipe, but the combinations you can use are many.
Favorite Combinations
Shrimp, julienned carrots and colorful bell peppers, green onions, sliced garlic, and butter
Delicate white fish, lemon juice, julienned leaks or peppers
Chicken breast, lemon grass, kafir lime leaves, minced basil leaves, thai chilies, coconut cream.
When you cook your foods en papillote, make sure to use quick cooking foods, cut small in quick cooking pieces. If the foods are longer cooking (like fennel, potato, etc.) you can blanch them ahead of time.
When you choose your meat, keep in mind that the meat will not brown much. Fish, pork, chicken breast, and shellfish tend to look good when cooked this way.
You can add some variety with unusual herbs, spices, and other very flavorful ingredients, too. Get creative.
Unusual additions
If you end up trying this method out, I'd love to hear back. Let me know any favorite combinations, no matter how simple or complex. Your comments are welcome and wanted.
Tossed Fennel Salad
4 cups or 1 heart of romaine, torn or chopped
1/2 bulb of fennel, trimmed of fronds and stalks, and cut in half lengthwise
Several sprigs flat-leaf parsley (or save some of the green springs from the fennel bulbs), chopped
A few grape or cherry tomatoes or larger tomatoes, cut up into bite size pieces
1 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
salt and black pepper
Parmesan or Romano cheese, shaved for a garnish
Cut the fennel bulb in half lengthwise again. Core the bulb with a sharp paring knife. Thinly slice the fennel bulb horizontally into very thin half rings. Add the lettuce, fennel, parsley, and tomatoes to a large bowl. Drizzle with oil and vinegar, salt and pepper. Toss lightly and dish onto two bowls or plates. Garnish with shaved cheese.
The term en papillote (meaning "in paper" or "in parchment") is a method of steaming that concentrates the flavors of foods so much more than traditional steaming does. After all, most of the typical steaming that we might do results in dumping plenty of flavor down the drain. Not so, here. With this method, we wrap the food in it's own pouch of foil or an envelope of paper, then bake it. It's quick and easy and, in the end, you haven't really lost any of the steaming liquid.
You may have seen fish cooked in large foil packets, turkeys in oven bags, or even those plastic bag pot roast roasting bags. Similar in concept, just less elegant. They all keep the heat and moisture in and allow for a controlled, stable cooking environment. It's almost a sure way to know you can actually eat the food you're cooking.
Here's what I made, tonight. Tilapia with Fennel and Crookneck Squash en Papillote, steamed rice, and fennel salad. I don't think my fennel salad is all that special since I just threw it together. But I'll put it down at the end because it's so simple. Plus, if you don't have a plan for the other half of that fennel bulb, go for it. If you do, or you're doubling this recipe to serve four, then just serve "salad," sans fennel... ;)
Tilapia with Fennel and Crookneck Squash en Papillote
Serves 2
Things you'll need:
Parchment paper, cut into two 12" x 12" squares (or aluminum foil, which isn't so pretty)
Kitchen twine (not needed if using foil)
Stapler (optional)
Ingredients:
1/2 lbs or more tilapia fillets
2 tsp olive oil, divided
1 tbsp orange or lemon juice
1/2 bulb of fennel, trimmed of fronds and stalks, and cut in half lengthwise
1 yellow crookneck squash
1 clove pressed garlic *
salt to taste (kosher or course sea salt, preferred)
steamed brown or white rice (optional)
fennel salad (recipe below)
Preparation
Core the fennel bulb with a sharp paring knife. Thinly slice the fennel bulb horizontally into half rings. Bring a small saucepan of salted water to a boil. Cook the fennel in boiling water for 4 minutes and then drain it.
Thinly slice the crookneck squash into thin disks.
Preheat the oven to 400 degrees.
The actual cooking
Lay the sheets of parchment paper on the counter. In the center of each, make a gentle mound of half of the squash disks. Top the squash with a fillet of tilapia. Drizzle the fish with a tsp of olive oil. Mound the drained fennel on top of the fish. drizzle with the juice.
Bring the four corners of the paper to the center, gather them, and tie them closed at the top with a length of twine. Tie a bow, maybe. Spread the paper a bit, so they look attractive. Note that the bundles should have plenty of air space over the food. Do not gather them tightly to the food. The bundles should be as large as possible.
Place the bundles on a cookie sheet and place them in the preheated oven for 20 minutes. Make sure that the paper does not touch the ceiling of the oven. Paper burns at 451 degrees, so we're good at 400.
Once cooked, they should puff up big and full. They paper may also turn a little brown. Don't worry, it looks good that way. Remove from oven and place one each on a dinner plate, alongside the steamed rice, if you're serving it that way.
At the table, remove or cut the twine just before serving, allowing each diner to actually open up his or her own packet.
So, that's one simple recipe, but the combinations you can use are many.
Favorite Combinations
Shrimp, julienned carrots and colorful bell peppers, green onions, sliced garlic, and butter
Delicate white fish, lemon juice, julienned leaks or peppers
Chicken breast, lemon grass, kafir lime leaves, minced basil leaves, thai chilies, coconut cream.
When you cook your foods en papillote, make sure to use quick cooking foods, cut small in quick cooking pieces. If the foods are longer cooking (like fennel, potato, etc.) you can blanch them ahead of time.
When you choose your meat, keep in mind that the meat will not brown much. Fish, pork, chicken breast, and shellfish tend to look good when cooked this way.
You can add some variety with unusual herbs, spices, and other very flavorful ingredients, too. Get creative.
- Tea leaves
- Green onions
- Lemon grass
- Citrus peal
- Kafir lime leaves
- Hot Peppers (whole, dried or fresh)
- Beds of herb stalks, such as rosemary or thyme
Unusual additions
- Tea (concentrated liquid)
- Lemon juice
- Salsa
- Fruit
- Soy Sauce
- Vermouth
- Wine
If you end up trying this method out, I'd love to hear back. Let me know any favorite combinations, no matter how simple or complex. Your comments are welcome and wanted.
Enjoy.
Oh, here's the fennel salad.Tossed Fennel Salad
4 cups or 1 heart of romaine, torn or chopped
1/2 bulb of fennel, trimmed of fronds and stalks, and cut in half lengthwise
Several sprigs flat-leaf parsley (or save some of the green springs from the fennel bulbs), chopped
A few grape or cherry tomatoes or larger tomatoes, cut up into bite size pieces
1 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
salt and black pepper
Parmesan or Romano cheese, shaved for a garnish
Cut the fennel bulb in half lengthwise again. Core the bulb with a sharp paring knife. Thinly slice the fennel bulb horizontally into very thin half rings. Add the lettuce, fennel, parsley, and tomatoes to a large bowl. Drizzle with oil and vinegar, salt and pepper. Toss lightly and dish onto two bowls or plates. Garnish with shaved cheese.
Tuesday, June 10, 2008
No Small Talk
Note -- this is a duplicate of my post at the JPFitness Blog.
No Small Talk
I've been trying to come up with something to say about the '08 Summit and it's been really hard. I've been home almost a week, and the melancholy feeling is still hanging on a bit. But, that's okay. I have great memories, feeling, and friendships to drive that feeling. I wouldn't give that up.
Here goes...
Hmmm... "Friendship" is the primary word. I can't say fitness is secondary, because fitness is why we were there, directly or indirectly. The forum is the why and the how of knowing each other. Friendships that are, for some, closer ones than we have with many or our local friends. This technology of the internet is a true blessing in this respect.
I flew out from Orange County by myself. I figured I'd get to Little Rock, and Erika would swing by, as planned. I'm sitting in Dallas, and Rob strolls up. "Hi, Rob." "Hi, Roland." I move my bag and Rob sits down. Two years it's been since we've actually seen each other and we pick up pretty smoothly. No small talk, it's right to an actual conversation. Rob's my friend.
We get to Dallas (I'll admit it felt odd that Rob and I weren't seated together on the plane to LR) and gather up with more friends. Nick's there, as is Craig. New to the Summit is Doug, but he's sitting there with Craig, hanging out for a few.
Realizing that I've got ride space galore, I get on the phone with Erika; give her some of her time back. "That's nice of Nick, but I'll come say "hi" anyway!" ...and she does come, just to say "hi" to us. Pretty soon, we've got a little crowd in baggage claim, chatting away, skipping the small talk, and having a great time -- Erika's youngest, even! Our bags are quick to come down the chute and we all take off for the hotel. So far, a strangely fun experience in LR, so far.
The whole weekend went like that airport meeting did. Afternoon at the hotel, the group got larger. JP and Erika's house, larger still. My friend Shannon, who I'd never even seen was there to greet me when I came back to the hotel. We picked up verbally, right were those emails left off!
Friday was no different, as more and more folk showed up at the gym and the hotel. I'm afraid I'll leave too many great people and details out if I drone on too long; this is about the reasons for being there and friendships. Details be damned, it's the whole of the people who were there that's important.
Friends came from all over the country and all over the world to see each other in Little Rock. You don't hop on a plane in Canada, Bulgaria, or England unless you have friends to greet you at the other end; Little Rock, Arkansas.
When you're there, you never want to walk away from the conversation you're having, because it's going to be a year before you see your friend again. Yet, if you don't move on to another friend, it' might be a missed opportunity until next year. Jeez! There's only so much time. Never enough.
People who haven't been to a Summit before might have scoffed at the build up that we had to this thing on the forum. A countdown thread. Anticipation posts. Packing updates. Man, it was like a kid trying to get to sleep on Christmas Eve for most of us. But, next year, you go, too! You'll feel it. You might feel silly, but it'll be the best silly ever. Trust me.
When the end came, it came too quickly. There were, seemingly, many ends, though. We had an end party in the hotel lobby, blogging, drinking shakes, and laughing until late in the evening. We said our goodbyes to the people that were leaving early the next morning. Despite that, there were even more goodbyes the next day, as we met in the lobby to see each other off. A goodbye workout, as the group got even smaller. A smaller goodbye lunch. A smaller goodbye coffee. I've lost count. Finally, I was the last one out. At least until Galya leaves in still a few more weeks time. Airport time for me...
How many of you have missed a plane flight? It might have been canceled, you got there too late, oversold, etc. It had never happened to me before.
When she dropped me off, Erika had joked, smiling, that the flight might end up being canceled, but I'd scoffed. Late, maybe. Not canceled.
Later, when the gate attendant made the announcement that some people weren't going to make it on the plane because they needed to lighten the load, I perked up and secretly wished for it to be me. One more day with the friends that were still there in Little Rock? I tried to appear as heavy as possible. ...and I got my wish.
No Small Talk
I've been trying to come up with something to say about the '08 Summit and it's been really hard. I've been home almost a week, and the melancholy feeling is still hanging on a bit. But, that's okay. I have great memories, feeling, and friendships to drive that feeling. I wouldn't give that up.
Here goes...
Hmmm... "Friendship" is the primary word. I can't say fitness is secondary, because fitness is why we were there, directly or indirectly. The forum is the why and the how of knowing each other. Friendships that are, for some, closer ones than we have with many or our local friends. This technology of the internet is a true blessing in this respect.
I flew out from Orange County by myself. I figured I'd get to Little Rock, and Erika would swing by, as planned. I'm sitting in Dallas, and Rob strolls up. "Hi, Rob." "Hi, Roland." I move my bag and Rob sits down. Two years it's been since we've actually seen each other and we pick up pretty smoothly. No small talk, it's right to an actual conversation. Rob's my friend.
We get to Dallas (I'll admit it felt odd that Rob and I weren't seated together on the plane to LR) and gather up with more friends. Nick's there, as is Craig. New to the Summit is Doug, but he's sitting there with Craig, hanging out for a few.
Realizing that I've got ride space galore, I get on the phone with Erika; give her some of her time back. "That's nice of Nick, but I'll come say "hi" anyway!" ...and she does come, just to say "hi" to us. Pretty soon, we've got a little crowd in baggage claim, chatting away, skipping the small talk, and having a great time -- Erika's youngest, even! Our bags are quick to come down the chute and we all take off for the hotel. So far, a strangely fun experience in LR, so far.
The whole weekend went like that airport meeting did. Afternoon at the hotel, the group got larger. JP and Erika's house, larger still. My friend Shannon, who I'd never even seen was there to greet me when I came back to the hotel. We picked up verbally, right were those emails left off!
Friday was no different, as more and more folk showed up at the gym and the hotel. I'm afraid I'll leave too many great people and details out if I drone on too long; this is about the reasons for being there and friendships. Details be damned, it's the whole of the people who were there that's important.
Friends came from all over the country and all over the world to see each other in Little Rock. You don't hop on a plane in Canada, Bulgaria, or England unless you have friends to greet you at the other end; Little Rock, Arkansas.
When you're there, you never want to walk away from the conversation you're having, because it's going to be a year before you see your friend again. Yet, if you don't move on to another friend, it' might be a missed opportunity until next year. Jeez! There's only so much time. Never enough.
People who haven't been to a Summit before might have scoffed at the build up that we had to this thing on the forum. A countdown thread. Anticipation posts. Packing updates. Man, it was like a kid trying to get to sleep on Christmas Eve for most of us. But, next year, you go, too! You'll feel it. You might feel silly, but it'll be the best silly ever. Trust me.
When the end came, it came too quickly. There were, seemingly, many ends, though. We had an end party in the hotel lobby, blogging, drinking shakes, and laughing until late in the evening. We said our goodbyes to the people that were leaving early the next morning. Despite that, there were even more goodbyes the next day, as we met in the lobby to see each other off. A goodbye workout, as the group got even smaller. A smaller goodbye lunch. A smaller goodbye coffee. I've lost count. Finally, I was the last one out. At least until Galya leaves in still a few more weeks time. Airport time for me...
How many of you have missed a plane flight? It might have been canceled, you got there too late, oversold, etc. It had never happened to me before.
When she dropped me off, Erika had joked, smiling, that the flight might end up being canceled, but I'd scoffed. Late, maybe. Not canceled.
Later, when the gate attendant made the announcement that some people weren't going to make it on the plane because they needed to lighten the load, I perked up and secretly wished for it to be me. One more day with the friends that were still there in Little Rock? I tried to appear as heavy as possible. ...and I got my wish.
Monday, June 9, 2008
Toddy Coffee Update.
I've been making iced and hot coffee with the toddy "syrup."
Unlike drip coffee, the stronger I make this, the better. I end up using more water in the final cup, which is good when making one cup of hot coffee. That way I don't have to nuke the cup, because the hot water is hot enough to make the perfect cup.
You can't do the same with drip. with too strong a brew, it's bitter. Toddy coffee is just stronger and still smooth. Very nice
Current batch is 10 scoops medium roast, 4 cups water. Came out great. I think I'll try even stronger, next time. Super concentrated might be the way to go. We'll see!
Edit -- Clarification on things.
"Toddy coffee" is coffee made using the toddy process. Steeping coarsely ground beans in cool water for many hours and then filtering it into a strong concentrate. You use it and hot or cold water to make iced or hot coffee.
You can use any coffee for making toddy coffee, as long as you like the taste. If you like acidic coffee, this isn't your thing. Toddy coffee comes out very smooth.
Here's a blog I did on it a while back. Iced Coffee
Unlike drip coffee, the stronger I make this, the better. I end up using more water in the final cup, which is good when making one cup of hot coffee. That way I don't have to nuke the cup, because the hot water is hot enough to make the perfect cup.
You can't do the same with drip. with too strong a brew, it's bitter. Toddy coffee is just stronger and still smooth. Very nice
Current batch is 10 scoops medium roast, 4 cups water. Came out great. I think I'll try even stronger, next time. Super concentrated might be the way to go. We'll see!
Edit -- Clarification on things.
"Toddy coffee" is coffee made using the toddy process. Steeping coarsely ground beans in cool water for many hours and then filtering it into a strong concentrate. You use it and hot or cold water to make iced or hot coffee.
You can use any coffee for making toddy coffee, as long as you like the taste. If you like acidic coffee, this isn't your thing. Toddy coffee comes out very smooth.
Here's a blog I did on it a while back. Iced Coffee
Wednesday, June 4, 2008
I'm leavin'
I'm outta here. Leaving Little Rock. I didn't really want to leave... I feel like there's family at both ends of this trip.
I really have no idea why someone merged Dumbo and Leaving on a Jet Plane, but since Dumbo and I are pretty much long lost brothers, I'll use this version.
I really have no idea why someone merged Dumbo and Leaving on a Jet Plane, but since Dumbo and I are pretty much long lost brothers, I'll use this version.
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