Food

[Raza]

I don't like takeaway coffee. Home coffee is so easy, cheap and a pleasure to make.

Problem for me is that until recently, I rarely had any time in the morning to make it. Now that I do, it's the perfect option. I mean, I did half a pound of organic coffee for $5. That should last for a bit, as opposed to $3-5 for each cup. Three scoops gives me two strong cups of coffee.

I also made the coffee with filtered water from my fridge, which I think made a difference. The water from the tap is hard water. The fridge wasn't really giving me water yesterday (new fridge, apparently the line was full of air that needed to be purged).

[Raza]

Didn't end well. I wasn't following a recipe, which was foolhardy. Should've par-cooked the potatoes first so the eggs didn't go over, and had a cage and enough oil to submerge them (I didn't) so I wouldn't have had to disturb them and have the potato come off. Still takes good though. Winged the side salad as you can see... Attachment 40724

What was that supposed to be?

[geoffbot]

Basically potato wrapped eggs.

[geoffbot]

Can't mess this one up - steak pasta. Rump, but oh so tender (the missus reckons it's cos it's organic...)

[Dan R]

Do you use coarse ground beans? I didn't have much problem with grounds getting into the coffee.

Granted, I've only done this once.

I do. It is not much. Some people like "clean" coffee. Good coffee always has some sediment IMHO.



Dan

[Dan R]

I also made the coffee with filtered water from my fridge, which I think made a difference. The water from the tap is hard water. The fridge wasn't really giving me water yesterday (new fridge, apparently the line was full of air that needed to be purged).

Water makes a big difference. Our city water is very well treated and close to neutral as can be. Some of my friends that had hard water could not believe how good my coffee tasted, but got there by simply switching to bottled water. I think that is a little extreme, but a good filter will go a long way!

Dan

[Dan R]

Cold night so we made carne adovada. The recipe we used came from the Santa Fe School of Cooking. It was some work, but it will make three meals. Also pleased that the level of heat from the chiles was more than it seemed it would be. Good spice!

I took a picture this time!



Cheers!

Dan

[Henry Krinkle]

That looks good Dan.

[Dan R]

It was. Thanks!

Dan

[geoffbot]

What's adovado?