Est. 1998 — 27 years of woodworking knowledge
Louisiana coffee
Davy
>In my state of Louisiana, nearly everyone drinks Community Coffee from a company that originated here. It's my favorite and I drink no other coffees. My primary drinks are coffee and water. My wife is convinced that the stains from my sweat are caused by all the coffee I drink.
...The doughnuts are too hot to touch
Charles McKinley (Harrisville,PA)
>I LOVE NEW ORLEANS!
Everyone should visit this town for the food alone. Walking UP to the river is a trip. The architecture is great, the history, did I mention the food?
On a neander note collecting coffee gringers is becomming populare accoring to one of the antique shows I saw recently. It was the one hosted by the Duvals (sp).
Interesting thread even though a consume the stuff only for medicinal purposes.
CM
Re: Way OT: Coffee, black
Don Thompson, Cutler Ridge, South of Miami FL
>I feel deprived if I do not have a cup of coffee in the morning (working on my first pint right now). I just about like it all, including Starbucks. I have cut back on Cuban coffee, which traditionally includes enough sugar to send a diabetic into a coma.
I originally hail from NYC, and certainly coffee is a big part of life there, complete with its own nomenclature (i.e., a Regular Coffee means with cream and sugar). When I worked for Sperry Rand, and was the most junior person around, I used to start the big triple pot coffee maker going every morning at 6:30 A.M. We kept it going for 12 hours, at least.
Re: Louisiana coffee
Bob Nelson
>Does Community Coffee put chickory in their brews? That seems to mainly be a Louisiana thing which, to me, just screws up what otherwise would be a good cup of coffee. Bob
Re: I'm a Virgin......
Bob Nelson
>Todd doesn't drink coffee, but the home page on my web link today has a story with some reasons why he maybe should. Per that story, drinking coffee reduces the risks or decreases the magnitude of: diabetes, Parkinsons, colon cancer, heart disease, liver damage, asthma, dental cavities, headaches, and depression. Bob
Re: Louisiana coffee
Davy
>You only get chickory in the so-called New Orleans Blends. No-one I know in this part of La drink the nasty stuff with chickory.
Re: galoot grinder *PICS*
Don Thompson - South of Miami
>That is SOOOO cool. Beats the heck out of my various el*ectric devices, or my mortar and pestle.
Re: galoot grinder *PICS*
Sir William
>Galootism in the kitchen can be even more rewarding than galootism in the woodshop.
This recently restored weapon of mass culinary destruction now works a lot better than I had ever imagined anything so simple could work. It sat on top of the refrigerator, gathering dust, along with many other collected kitchen relics, for decades. I'd been having as many problems taming things like rosemary, mustard seed, caspicum, black pepper, etc. as some of our Australian friends have with their exotic (to us Yankees, anyhow) hardwoods.
As it turns out, coffee beans are brittle, and shattered bits and pieces tend to get scattered on the counter when ground with this mill. It does work for coffee, but it works even better, a lot better, for herbs and spices that my coffee grinder, food processor, lignum vitae mortar and pestil, and pepper mill have serious problems with.
BTW, I found a powdered adobo (Goya brand, with a green lid) in the local supermarket, with cumin, that I am satisfied with, except that it's mostly NaCl.
Re: 1 Colada y 1 cortadita, por favor!
Don Thompson, Cutler Ridge, South of Miami FL
>Rookies have been known to treat this as a single-serving cup. Once.
Been there, done that. I got a new job in 1980, in an office with 5 Cuban guys. A couple of us went down the Grove to sight-see, and when one fellow ordered a colada, I went along with the program and ordered myself one, too. Big mistake. Boy, were they amazed to see me drink it up. I was, shortly, amazed too. (envision Don King)
The one thing I do not like about the various Cuban coffee preparations is that they all have too much sugar for my taste.
Re: I'm a Virgin......
Don Thompson, Cutler Ridge, South of Miami FL
>Just hold your nose, close your eyes, and take your medicine, Todd!
Re: Cafe du monde
Don Thompson, Cutler Ridge, South of Miami FL
>Mmmmmmm. Cafe du Monde, beignets, coffee with steamed milk, early in the morning. I only did it once, but it was heaven.
I looovvvveeed NO when I was there in 1990. I got hooked on the food. I have to get a mail-order fix of various Cajun/Creole/N.O. foods and ingredients several times per year. As I look up from typing, there is a silk-screened print of the French Market on the wall....
BTW, beignet is pronounced BEN-YAY.
Now that, I can relate to
Thom Trail, Powder Springs, GA
>I hated coffee until I joined The Navy. Had my first cup of coffee made with enough grounds and liked it right away. My mother's brown water doesn't qualify as coffee IMHO. All my cousins (there must be 40 or so) think I'm a sissy for adding milk (I can drink it black) until I make the coffee.
Probably one of those depression era things that never ended.
Thom, enjoying a second cup of french roast.
Re: Cafe du monde
Tony - Memphis
>I pretty much grew up (in years if not maturity as I plan to NEVER grow up) in Biloxi, MS, which is just down the coast from NO. We ate the same foods, had the same culture sort of. Anyway, the donut shops all had hot beignet signs. We had a restaurant in Memphis for a few years called Cafe Roux. It was the best Cajun food I have eaten since Biloxi/NO. They had wonderful beignets! We do New Orleans once in a while. Yeah, I go there only to eat! I cook a lot of Cajun food. Its hard to find good andouille sausage here though. I've been meaning to mail order some. I have tried the Cafe Dumonde beignet mix at home and it worked just fine. Good stuff. Not for heart patients I guess, but once in a while....! Man, I'm hungry now. I make large batches of gumbo and creole and freeze it. Nice to be able to have a bowl without the work now and then.
Tony - hmmm maybe red beans and rice for dinner!
Then you should try it with real cream.
Pam Niedermayer - Austin, TX
>
Red Beans & Rice
Don Thompson, Cutler Ridge, South of Miami FL
>Yummmm....
When available, I like to use tasso and andouille in my RB&R.
I made a good muffaletta (with Boscoli olive salad) for Superbowl Sunday, along with some fried butterflied shrimp with remoulade sauce.
You Louisianers sure know how to eat!
Re: Way OT: Coffee, black
Fred Whittenberger in PA
>Im from Wisconsin and Minnesota. Everyone drinks coffee. I just moved to PA last summer and everyone drinks tea. I think its a regional thing. Fred
recipes *LINK*
Kurt Loup, Baton Rouge
>Here's a link to LA recipes for anyone interested.
Re: recipes
Don Thompson, Cutler Ridge, South of Miami FL
>Thanks Kurt. I put that one in my Favorites FOOD folder.
Re: Red Beans & Rice
Tony - Memphis
>Now your talkin'! My wife had a tasso and andouille omlet at Brennans last time we were there for brunch and I ate some of it...gosh that was tasty!
Tony
Re: recipes
William Duffield on the Cohansey
>Thanks, Kurt. I looked at a few of Chef John Folse's recipes, and he looks like he knows what he's talking about. I added the link to my Food favorites, too. I'm going to have to try them out.
Re: Cafe du monde
Jack from Maine
>Thanks ,but I don't think that will help. It's too unfamiliar to my tongue.If I can't pronounce it in my head,I forget the name.---Jack