Serious Eats - seriouseats.com

okay... i am 13 years old and swim quite a bit in fact... i swim for the CJACs, The Barracuddas, Driftwood, and Ranney School Swim Team, year long. i love training and even though i only way 87 lbs, i still eat about 4,000 calories a day. i am still training for the 2012 olympics because i have beaten 9 Junior Olympics records and gotten golds in every event i traine d for including the 100 Butterfly which takes a lot of calories to swim. Every night before practice you eat tons and tons of emty calories... but you get used to it!!!

Man.. FN was what originally propelled me to become the food science/culinary major that I am now. It's kinda depressing to see where it's ended up today. I would sit here and rant about what it should and shouldn't be, but I'd just be restating things that have been said already (nikonratm, hameshahungry, drjekyl1, old chef, Kent McDonald to name some good ones). Food network has changed focus from food to personality. I want food!! -_-

AFTER SLEEPING ON IT OVERNITE, I'VE CALMED DOWN. F. N. IS NOT ABOUT CUSINE, FINE DINING OR GOOD COOKING, IT'S ONLY GOAL IS - AUDIENCE- MORE PEOPLE WATCHING- RATINGS. THEY'RE GOING AFTER THE MASSES THAT THINK CANNED MUSHROOM SOUP, SHORTCUTS AND "TABLESCAPES". SO, AS FAR AS I'M CONCERNED I'LL WATCH INA GARDEN AND A COUPLE OF OTHERS, BUT AS FOR THE REST OF IT--- IT STINKS! DAVE JOHNSON

Food network has lost me. thereis only a few shows that are worth watching any more. Most of the new stuff is stupid and not instructive at all. When i watch a cooking show, I'd like to learn something. There's this show where this guy goes around to diners and tastes the food in the kitchens and after he has his mouth completely full, he starts commenting on the food, over the food being prepared. I call really bad manners and after seeing that, i would'nt eat there. And the vacations and hollidays--- Who gives a big rats a-- ! give me some more like Julia Childs!!!!!!!
I watched the last "Who's gonna be the next star" And , I guess for ratings reasons, they gave the win to a guy that could'nt even remember his lines. SCREW THEM.

kmitch218 - agreed.....bobby flay's throwdown could be renamed, how to make any food better with chipotle peppers and ancho chilis!

Anne Burrell needs to stop making the "muppet" voice no matter what show with which she's involved. It's "brown" Anne, not "BRRRROWWWNN!" We get it, FN is trying to give her a trademark, like Paula's "Hey Y'all" which is like nails on a chalkboard. Knock it off.

As for Corwin, saw the pilot and his mind was blown by an entire cooked pig, gnawing on its crackled skin so I'm guessing he's not a vegetarian.

FN, please do away with the awful "Throwdown" show - can there be one cook left who doesn't see the challenge from Bobby Flay coming?

goddammit i want to know who makes the best chocolate donut!

I understand that use of low heat helps preserve the rubber seals of the pot. You must ensure that the pot is taken off the heat as soon as the flow starts coming to an end - never ever let the coffee boil in the pot!

OK. Two more cents worth. I put my moka pot on my electric burner on the outer edge on high. No problem. Espresso in about 4 minutes. I don't try to do foam. I use my Moka when my Jura Capresso is out for repair. If you want a truly outstanding espresso with beautiful crema and can afford to spend about $900, get the Jura Capresso, the cheapest one. E8. It grinds the beans and makes the espresso. Yummmmmm.

ONEPERCENT 99, A moka pot will give you a small amount of crema. I have found if you use the right grind and a very fresh roast of coffee you will get the sought after foam. If you feel you need crema i would suggest you get a brikka pot .A brikka is a updated moka pot. they sell for around 50 bucks. go to youtube and type in brikka to see it in action.

OK, what happened? Was the video killed by any of (SE's parent company, the participants' respective networks) ?

I bought one of these pots for $10 at a flea market a few years back and went online to find some directions. From there, I just played it by ear. This is what I do -

I put the water in the bottom up to the hole (just below it)
I fill the espresso holder with a small tablespoon and I don't pack it in (I learned if I do that that the coffee doesn't brew at all)
I put the pot on MED heat on my stovetop and I stay in the kitchen.
When I hear the perking, I look inside and see if it is coming out. If so, then I stay right there. I notice that the perking slows down as the coffee comes to the top.
When it looks like it is about 3/4-1" from the top, I turn off the heat and let it sit on the stovetop for 5 minutes and then I move the pot, with pot holder, to something that can hold the heat and not ruin the counter top.
I wait 5 minutes and then I pour it carefully into a small espresso cup.
I serve it with a tiny demitasse spoon that was my husbands grandmothers!
Yummmy.

I don't wash out the pot. I rinse it out well, let it sit upside down for a day to make sure that the water drips out. Then I turn it back over and let it sit out for a day or so. I put some paper towels inside, put the whole pot back together and when I need it, I pull out the paper towels and start again.

Good luck.

I have a German perfectionist friend that told me to keep the top open until it is about to spurt all over. Then close it for the final bit. Supposedly by keeping it closed it will create condensation on the lid that drips back down and dilutes the espresso.

I also keep the heat at about med-high.. i have a 3 cup which is fairly small in the world of Bialetti Moka Express. Another reason to keep the heat down from full blast is that the handle will melt and burn in the lowest area making your Moka Express look sad.