Subj : Coffee was: Cramping
To : Ruth Haffly
From : Dave Drum
Date : Wed Jun 12 2024 05:54:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Never tackled a French press. I've a Hamilton-Beach single cup coffee
DD> aker which uses either loose coffe or pods. And my 12 cup (5 of my big
DD> cups/mugs) Sears & Roebuck automatic drip unit. It's a Cuisinart under
DD> the Serious & Getback branding. It has an internal water filter, uses
DD> the conical coffee filters and I can set it to the start brewing on
DD> the built in timer. So at 04:00 the Yehudi wakes up and makes my
DD> coffee.
RH> I've kidded Steve about being a coffee snob but he's not really. No
RH> gourmet beans, ground just before use but he does grind his own.
DD> I developed a blend if pre-roasted beans that I quite liked and would
DD> grind them in my R2-D2 spice/coffee grinder. But I discovered Maxwell
DD> House Intense Bold and Folger's Black Silk and alternated between
DD> those depending on which is on sale when I need to re-stock.
RH> He usually gets his beans at Cost Plus World Market or one of the big
RH> savings stores (Costco).
It's not easy to find bean coffee these days - except "specialty" items
that are "snob" expensive.
I remember the days when Kroger and the A&P (maybe other, too) sold bags
of pre-roasted coffee beans and had a grinder you put your beans into
and selected the grind you wished, drip, percolator, etc. Put the bag
that had held the beans under the discharge and push the button. To this
day I've not figured out how the fresh ground aroma always smells better
than the coffee it makes tastes. Bv)=
My house mate is going to give up on the instant coffee so I'm giving
him my Hamilton Beach pod/loos coffe single cup brewer.
DD> (boiling or nearly so) water. For multiple cups - or for Iced Tea I
DD> use the Mary Dunbar/Jewel Tea tea pot that my grandmother had and an
DD> aluminum tea ball/infuser to hold loose tea leaves. A pixture of one
DD> very like it (except in stainless steel) is at
DD>
https://tinyurl.com/TEA-BAWL
RH> We've got one of those ball infusers; it was one part of a number of
RH> things I got from my grandmother's estate 50 years ago.
I know the words to that somg.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Coffee-Crusted Beef Tenderloin
Categories: Beef, Chilies, Vegetables, Herbs, Chocolate
Yield: 8 servings
4 Guajillo chilies; stemmed,
- seeded
2 Ancho chilies; stemmed,
- seeded
4 cl Garlic; peeled
2 Canned chipotle chilies in
- adobo
1/2 sm White onion; fine chopped
1/4 c Extra-virgin olive oil;
- divided
2 tb Light brown sugar
2 tb Red wine vinegar
Salt & fresh ground pepper
2 lb Beef tenderloin roast; tied
- w/butcher's twine at 1/2"
- intervals
3 tb Very finely ground coffee
1 tb Cocoa powder
1/8 ts Ground cinnamon
In a large, dry skillet over medium heat, toast the
guajillo and ancho chilies, turning occasionally, until
fragrant, 4-5 minutes. Transfer to a medium bowl, cover
with warm water, and soak until softened, 20-25 minutes.
In a blender, puree the softened chiliess, 1 cup of
their soaking liquid, and the garlic, chipotles, and
onion until smooth.
MAKE THE CHILE SAUCE: In a small pot over medium-high
heat, heat 2 tablespoons olive oil until it shimmers,
then add the chile mixture, lower heat to low, and
cook, stirring frequently, until thickened but still
pourable, about 30 minutes. Add the brown sugar and
vinegar, and continue cooking, stirring frequently,
until further thickened to a loose paste, 12-14 minutes
more. Season to taste with salt and pepper, remove from
heat, and let cool to room temperature.
Meanwhile, position a rack in the center of the oven and
aet @ 400oF/205oC. Rub the roast with the remaining olive
oil, season generously with salt and pepper, then brush
all over with 2 tablespoons of the chile sauce (save
any remainder for another use).
In a large bowl, stir together the coffee, cocoa powder,
and cinnamon, then roll the roast in the mixture to
coat. Transfer to a large, rimmed baking sheet fitted
with a wire rack and allow to marinate for 30 minutes.
Roast the meat for 15 minutes, then lower the
temperature to 225oF/107oC. Continue roasting until a
thermometer inserted into the thickest part of the meat
reads 120oF/49oC for rare, 12-14 minutes. Let rest at
room temperature for 15 minutes, then cut away and
discard the twine, and slice against the grain before
serving.
Yield: serves 8
BY Robert del Grande
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
MMMMM
... If your coffee order is > 4 words, you are part of the problem.
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