Text 20543, 92 rader
Skriven 2009-02-08 06:27:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Chain coffee
========================
-=> Dale Shipp wrote to All <=-

 DS> How about some discussion from those who have done comparison tasting
 DS> of places like McDonalds, Denny's, Bob Evans, Dunkin Donuts, Starbucks,
 DS> etc.

I don't get coffee out a lot these days. But, McDonalds coffee (as I noted
elsewhere) is quite good. Burger King's "Cup of Joe" is decent but not as good
as McDonald's. 

Denny's Kona Blend coffee used to was excellent (if fresh). But, I haven't et
at a Denny's since Georgia and I stopped at one in outstate NY coming home from
the last Lobsterfest. Put me right off of Denny's.

Dunkies coffee is OK - not spectacular but quite drinkable. My local doughnut
chain (Mel-O-Cream) uses Farmer Brothers (see below). Krispy Kreme locations
serve warm to very warm coloured water.

Bob Evans (the ones around here) coffee is black, wet, hot, not acidy and could
stand more grounds in the basket when it is brewed. IOW - pretty weak stuff.

Applebee's, Perkins, Bakers Square are all middle of the road (mediocre)
coffees. Carlos O'Kelly's - fuggitaboudit.

Barnes and Noble cafes have most excellent coffee and frou-frou coffee
"beverages". They used to be run by *Bucks ... but, it is my understanding that
B&N has taken that over to be done "in house".

We have a roaster/coffee supplier (I don't know how big they are) which covers
all of my normal range of territory - Farmer Brothers. Whenever I go into a
venue which sells coffee and I see Farmer Brothers on the coffee making
equipment I know that they have excellent coffee ... but it a gas station,
convenience store, Mom & Pop cafe, chain restaurant or whatever.

*Bucks has excellent coffee - when someone has bought it for me. I refuse to
pay their inflated prices just for their name. I've had coffee as good
elsewhere for *much* less $$$.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Arroz Con Pollo (Rice With Chicken)
 Categories: Latino, Poultry, Rice
      Yield: 4 servings
 
      1 lb Canned tomatoes
      1 cl Garlic; minced
    1/2 c  Pimentos; chopped
    3/4 c  Long-grain rice
      2 tb Stuffed olives; diced
      2    Bay leaves
           Cornmeal; for dredging
  1 1/2 c  Chicken stock
  1 1/2 pn Saffron
           Salt
      3 lb Frying chicken
      1 md Onion; chopped fine
    1/2 c  Green peas; frozen
      2 tb Dry sherry
      1 tb Butter
      1    Green bell pepper; cut in
           - 1" squares
 
  1. Cut chicken in eight pieces; sprinkle with salt and pepper. Dust
  lightly with cornmeal.
  
  2. In a large, deep skillet with a tight-fitting lid, heat the oil and
  butter until foaming. Add the chicken in batches, skin side down.
  Brown both sides of the chicken, until evenly golden.
  
  3. Remove chicken to a warm platter and reserve.
  
  4. Add more olive oil and saute the onion, garlic, and green pepper.
  
  5. Add the rice and stir for five minutes. Add the tomatoes.
  
  6. Steep the saffron in the hot chicken stock for a few min.
  
  7. Add stock, sherry, bay leaves, olives, pimentos, and the peas to
  the pan. Mix well; arrange the chicken pieces on the top of the rice.
  
  8. Cover and cook over low heat until the rice and chicken are tender,
  about 40 minutes.
  
  Contributor:  Esther Pérez Solsona

  Uncle Dirty Dave's Archives
 
MMMMM

... "AUGHHH! A SNOW SNAKES GOT ME!" - Calvin
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