Text 10079, 93 rader
Skriven 2011-04-28 23:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: coffee
==============
-=> Quoting Janis Kracht to Jim Weller <=-

 JK> The fellow we buy our kona from has a really great shop in Binghamton
 JK> (Tom's Coffee and Cards)..
 JK> http://www.tomscoffeecardsandgifts.com/

We have three great places which is pretty good for a little tiny
town way up in the arctic...

Gourmet Cup: a knock off of the Second Cup chain has a variety of
teas and coffees by the cup and by the pound including Kona and Blue
Mountain.

Javoroma: coffee, espresso, lattes etc plus biscotti, muffins and other
snacks. They have their own roaster.
 
Tundra Coffee Services: they cater mainly to offices with bottled
water, water cooler rentals, coffee machine rentals, coffee and
supplies but I can buy their 10% Kona special house blend in 5 pound
bags if I go out to their warehouse in the industrial park. They too
have acquired a roaster.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Milk And Honey Ribs
Categories: Pork, Ribs, Italian
  Servings: 4

      2    baby back rib racks (4 to
      5 lb total)
    1/4 c  extra-virgin olive oil
    3/4 c  chopped rosemary leaves
    3/4 c  chopped sage leaves
      3    garlic cloves, peeled and
           chopped
           Coarse sea salt and pepper
    1/2    Vidalia or other sweet onion
           thinly sliced
      2    bay leaves
      2 TB red wine vinegar
    1/2 c  honey
      2 c  whole milk
      1 c  heavy cream
    1/2 lb fresh porcini or cremini
           mushrooms (optional).

If the butcher has not removed the membrane on the back of each rib
rack, gently pry it up by sliding a sharp implement (like the tip of
an instant-read thermometer) under it, then lifting gently. Grab the
membrane with a paper towel and peel it off. Place the ribs in a
baking dish and rub them on both sides with 2 tablespoons of the
oil. Sprinkle both sides with the rosemary, sage, garlic and
generous amounts of salt and pepper. Arrange the onion under and
over the ribs, top each rack with a bay leaf, and drizzle with the
vinegar. Refrigerate, covered, 6 to 12 hours.

Heat the oven to 350 degrees. Pour the remaining oil into a roasting
pan large enough to hold the ribs side by side. Put the pan in the
oven for 5 minutes. Add the ribs, rounded side up, along with the
seasonings, onions and garlic. Roast for 30 minutes. Drizzle with
the honey and roast 10 more minutes. Turn the ribs over and pour the
milk and cream over them. Roast for 1 more hour.

At this point, if using the mushrooms, wipe with a damp paper towel
and trim off the stem ends. Cut into 1/4-inch slices. Turn the ribs
over, rounded side up again. Arrange the mushrooms on top. Spoon any
pan juices over the top and continue roasting, basting occasionally,
30 minutes to 1 hour more. If the meat starts to brown too much,
press a sheet of parchment paper or aluminum foil on top.

When the ribs are cooked, the meat will have shrunk back from the
ends of the bones by 1/4 to 1/2 inch and the ribs should be tender
enough to pull apart with your fingers. Cut the ribs into 1- or
2-bone sections and serve at once with the optional roasted
mushrooms. 

Adapted from Cesare Giaccone

  From: The New York Times              
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... "Self-explanatory" is technospeak for undocumented.

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