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. --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .