Text 8158, 81 rader
Skriven 2006-11-29 20:58:00 av Dave Drum (1:10/345)
     Kommentar till en text av RUTH HANSCHKA
Ärende: tasting report
======================
On 11-28-06 RUTH HANSCHKA Scribbled to DAVE DRUM about tasting report

RH>Seven and a half pounds of coffee at one clip is enough for a while,
RH>even for me.  I found out that *$s actually does make one decent
RH>blend - their Italian roast.  It makes a wicked cup of espresso.  I
RH>can't get the 8 o'clock dark roast here, so I have to improvise.

My freezer gets to hold a lot of coffee for a while.  Bv)=

The 8 O'Clock dark roast is not something you want to tackle by itself. 
Even if you go down the 8 O'Clock outlet (you're fairly close to their 
factory IIRC) and score a small bag - cut it at least by half with a 
more palatable bean.

RH>-> BTW - when I mentioned Folger's I did mean their whole bean coffee
RH>-> -  which is must better than their pre-ground sweepings. I finally
RH>-> got one  of their CSRs to admit to me that a substantial portion
RH>-> of their ground  coffee is Robusta beans. The whole bean coffee is
RH>-> 100% Arabica - thus  the higher pricing.

RH>I've never even seen the whole bean, so I can't comment.  It does
RH>sound like to would be better than the floor sweepings they put in
RH>the cans.

There are only a couple places here that carry the Folger's Bean Coffee. 
It tends to go on sale more frequently than the 8 O'Clock or Millstone 
stuff - so it gets a fair workout at Chez Dirty. I got a small bag of 
White Castle ground coffee by mistake once. I'd like to find that blend 
in a whole bean selection. The pre-ground was full and rich and much 
better than I have been served at White Castle.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mirliton Relish
 Categories: Squash, Relish
      Yield: 10 servings
 
  3 1/2 lb Chayote squash; peeled,
           -seeded, in 1/3" dice (8
           -cups)
  1 1/2 c  Chopped red onion
      1 c  Chopped red bell pepper
      1 c  Chopped green bell pepper
      1 c  Thin sliced green onions
      6 tb Distilled white vinegar
      2 ts Hot pepper sauce
 
  Combine all ingredients in large bowl; toss to blend. Season
  generously with salt and pepper. Cover and chill at least 2 hours,
  tossing occasionally. (Can be prepared 8 hours ahead. Keep
  refrigerated.)
  
  Test-kitchen tip: Use rubber gloves when peeling chayote squash
  because the uncooked vegetable leaves a chalky, sticky residue that
  is difficult to wash off.
  
  Makes 10 servings.
  
  FROM: Bon Appétit, November 2004
  
  MM Format by Dave Drum - 25 November 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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