OK, I've got one of those burr mill coffee grinders. It seems to be doing what it's intended to do. But, the grinding process imparts a lot of static electricity to the grounds. When it's time to transfer them, they like nothing better than to fly around all over the place. Or, paradoxically, adhere to the little plastic box. Annoying and messy.
Short of cranking up the humidity, how can I fix this? Is this one of the unspoken downsides of grinding coffee?
Yes, the beans are missing, and so is the grease.
Personally, i hate the stuff, but, if you insist, it certainly is a great excuse for a London trip.
Uh... not dissing Hannah and her legions of fellow waitpeople. If she wants to refill my empty glass before I get around to it, good for her. I think about stuff like that when I calculate the tip.
This is a nonissue. if you are too damn lazy to pour some wine into your glass, I will suggest that you are dining in a restaurant not to enjoy the food and the company, but rather to wallow in the egocentric pleasure of being waited on. I.e., it's your chance to pretend your a medieval monarch.
Good point, MarsBar. I cook for myself and shy away from things that inevitably result in a lot of veggies going to waste. Celery is a good example. If I buy a bunch of the stuff just to use one or stalks, then a week later I'm throwing the rest of it away,
Selling single portions of herbs, etc., ought to appeal to grocers, because their markup would be substantial.
Those soup recipes that want me to take about half of the really hot brew and give it a whirl in a blender and then pour it back in. Not happening here. (For those who haven't tried this, you need to use repeated small amounts of the stuff and hold the blender lid on very carefully, 'cause hot soup seems to expand exponentially when it's blenderized. It's a great way to acquire some new burns.)
Baking is that thing that happens in the back of bakeries.
My $400 food processor hasn't made anything besides hummus for the last year or so.
Yeah, I saw this at Bittman's site. Man, some folks have tough jobs, eh?
I don't expect to see much substance, but I certainly expect to generate a lot of envy.
Must be a lot more fun for Batali than standing on a sound stage at Food Network explaining how to do a ribollita.
Good cookies are hard to find in the UK. Store shelves are lined with "digestive wafers", i.e., hard brown graham flour wafers. Too each their own.
Adam is right, though. Oreo's stopped tasting like chocolate a long time ago and the filling tastes like plain confectioners sugar.
Looks like lacinto in the photo. I bought some big honkin' lacinto last week for soup and it took forever to cook. Younger plants seems to be the way to go They cook down reasonably quickly, but don't shrink as much as spinach. Ditto green kale.
Pretty much anything with good dark chocolate and almonds.
Used to really like what I've been told was the "old" Mars bar. Then I bought a Mars bar imported from the UK, after someone told me it was still the old style, and found it to be much like a 3 Musketeers.
Anyway, the Mars bar that I remember was chocolate, almonds, and caramel.
Am I remembering that right, or am I way off track? Did the Mars bar change?
I've got a large Magnum Plus mill from Unicorn, who also do the PepperGun. Works as advertised. Only problem I have is that the little door through which you feed the peppercorns can come open if I use my left had to turn the grinder.
I'm almost afraid to hear the answer, but what's that black stuff on the plate?
English breakfast porn:
I looove English Breakfasts, but this one looks dry.
Scrambled eggs look weird. Fried eff is the way to go.
All it needs is HP sauce. Every time I go to London I insist on eating this at least twice. But with fried eggs.
The best place to get the "full English" here in NYC is at Tea and Sympathy on the weekends. It really is a perfect version of the classic, and is probably a little better than the version in the picture. Plus, you can get it with the baked beans and/or mushrooms that are necessary for some people.
I may be way off but isn't that roundish blackish-purple object a mushroom, of sorts?
It's missing mushrooms, too. And of course, as mentioned above, the beans. I also sometimes like mine with white pudding either in addition to, or in place of, the black pudding.
I've never understood the tomato either. And yes it needs beans.
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