If I never read another article written by a man comparing a woman to a piece of meat, it'd be too soon :-)
That has to be the most beautiful espresso machine ever!
@scalfin Global prices for coffee have skyrocketed in the past three or four years. If you haven't seen a reflection of that at grocery stores or "the nightly business crawl", whatever that is, you aren't looking hard enough. Prices for coffee at high-end coffee shops like Intelligentsia, Stumptown, Blue Bottle, etc. have risen at a slightly steeper rate than grocery store/gas station coffee because the market for high-grade coffees (80 or higher on the SCAA scale for Specialty Grade Coffee Beans, for example) is much, much more competitive now than it was five or ten years ago as more specialty roasters enter the market and the demand for higher quality coffee increases. This isn't even bringing the higher demand for fair trade/organic/co-op grown/rainforest alliance-certified into the picture. Those same coffee shops are constantly exploring new methods of extraction and ways to bring quality coffee to their customers, requiring new, sometimes expensive types of equipment (setting up siphon brewing, Chemex, pour-overs, or Clever Clovers for an entire shop is quite an undertaking, not to mention the training and extra work from baristas those methods demand) and also investing in improvements in espresso technology.
@Meister - great article, thank you!
A lot of things are totally forgiveable when you act with respect and politeness. sometimes I think the "customer is king" attitude in customer service at Starbucks has had a negative trickle down effect, producing customers who treat excellent, dedicated coffee shops and roasters like McDonald's.
This recipe looks wonderful, but I wonder if you could comment on the sweetness level? That the sugar and flour are the same (in volume, at least) is a little alarming!
Coconut chocolate chip cookie dough.
Black, from a French press!
Shopping selectively at several grocery stories is hard when you don't have a car and have to take your bags of groceries on a long walk or bus ride. I usually end up going to the QFC three blocks away. They have an okay selection of organic produce. I wish I could make it to Trader Joe's more often (snacks! cheap booze! healthy frozen food!).
we just started serving BiFrost at work and it's so good. i like winter beers that aren't too heavy.
It hasn't been my experience that most vegetarians care about convincing or advocating to carnivores that vegetarian food is "as good as" omnivorous meals, or even educating them about what vegetarian food is. For a lot of people dietary habits are strictly personal choices that they don't want to share, proselytize about, or debate. I really enjoy this column, and don't intend to be rude, but it seems like every SE article even discussing a vegan/vegetarian product absolutely must end with a dig about "won't even miss the meat" to be considered valid. Or is humorous? I can't tell. It's tiring to read constantly, however.
I have a process when I eat GrapeNuts. You have to let it soak in milk for at least 5-10 minutes so you can get stratified layers of texture: crunchy, honey-soaked top (at least I always eat mine with honey), slightly less crunchy and still sweet-under layer, many, many spoonfuls of mushy, nutty goodness, then the last few creamy spoonfuls. Yum.
bumping this, i hope! i'm looking for a coffee grinder that will let me grind for both French press and also my little Breville espresso machine--so a wide range of grind. i don't think the Krups can do that. can i find a cheap grinder that will do this?
It is really distressing to read this kind of bile from Serious Eaters. You may disagree with her recipe all you like, but to assault her character? Grow up. What are you getting out of leaving a string of complaints after every PW post, exactly? I'm sure you'd feel much more vindicated doing something else.
I've used Ree's recipes for cinnamon rolls and cake a number of times, and they've all come out well. Not everything needs to be complicated, purist, or use wildly inventive ingredients to be appreciated.
^ Corroborating evidence, you haters. ;) If you can't conceive of good biscuits and gravy made without dairy or animal products, then you should stretch your imagination. It's definitely possible.
I'm glad to hear that Nook makes good biscuits! I'll have to check them out before I move out of UDistrict.
But they taste so good!
Wayward Cafe on University Way Ave and Highline on Broadway both make great vegan biscuits and gravy.
Oh, most definitely the Redwall books, full of carrot flans, maple-blackberry scones, and dandelion wine.
Tofutti ice cream bars. :(
the "where are the leftovers" question is serious! what happened to all of those forked-over former giants of whipped cream and Philadelphia?
gotta be one of my favorite SE posts ever.
Heidi is a flavor genius. In her hands pretty much everything turns out healthy, interesting, and lively.
I am so sorry, Kenji and SE team. This is really sad. We'll all miss Dumpling. :(
Definitely my handmade copper tea canister. It's from a 150 year old studio in Kyoto, and is made by hand at every step. I visited and they still use an old, soft tree trunk as a brace for their tools. It has a lovely ruddy shine right now, and as I handle it the color slowly changes. It also has a tea scoop inside with my name engraved on it!
a field roast chorizo sausage link sliced in two, each slice wrapped in a piece of DKB multigrain bread with fresh avocado and garlic sauce, with a heaping bowl of strawberries on the side.
taking a break from the all-day endeavor of writing a paper now to bake some oatmeal raisin cookies...
well, i live in an apartment in which window boxes, et al are forbidden, so i don't have my OWN vegetable patch. but back with my mother in Texas, we have quite a large garden on our 5 acres...she frequently sends me produce reports ("ate hash with potatoes from the garden! fresh spinach with a poached egg tonight! do you want me to mail you some of our onions??") that make me burn with jealousy.
also, i dearly love Nigel Slater.
no Le Panier? i really love their almond croissants and palmiers.