Breakfast: drip coffee, croissant.
Lunch: Turkey sandwich, Salt and Vinegar Kettle Chips (booooring - this is what I buy from across the street when i forget my lunch in the fridge at home and feel too cheap to buy something more expensive)
Dinner: Cuban fricase de pollo (Inspired by my trip to the Carribbean. It has a bit of citrus in it as well as a few other unlikely ingredients, but when push comes to shove I think I prefer the French version.) white rice (yes, V, WHITE rice).
Side note: How do you all drink your coffee? i.e. what type of roast, method of brewing, add-ins, etc. I wish I could be swayed more by nene's tea confessionals - don't get me wrong, I keep a stash of PG tips at the office for those rainy afternoons - but that Pete's medium roast drip is too tempting to pass up sometimes!
6 comments:
I am absolutely addicted to drip coffee. My favorite blend at the moment is 50/50 split Ethiopian Harrar and Paupa New Guinea...the taste isn't even coffee-like, more akin to blueberries. Insane.
I like brown rice, I really do, but white just tastes so GOOD. And it can't be bad for you if all those billions of Asians are eating it every day.... Portion control.
cats are talking about drip brew like it's something new... ain't that what you grew up on? do you have those drip machines at work?
I think the difference is in the strength and flavor of the drip when you brew a single cup (vs. a whole pot, or a machine-dripped pot). We have really good coffee at work, so I make my own single-cup drip and use hella grounds! At home, I usually drink espresso, though sometimes I go with the french press.
Hannah: I've reasoned the same thing about Asians and white rice. Strange that two minds could have that same thought...
Blueberries?
Wait, I'm confused - what exactly is the drip brew you're talking about? Not a machine? And D, do you have an espresso machine at home or do you use a little Bialetti stove top? And Clara, have you been taking coffee-tasting classes?
Coffee tasting? That sounds awesome!
Nene (love calling you that): I think drip coffee describes any brew created by letting gravity push hot water through the grounds, through a filter, and into a pot below. Sometimes machines heat up the water, then shoot it - pretty rapidly, usually - through a spout into the filter. My experience is that these machines produce a coffee that can taste a little funny: the water can taste stale if the source hasn't been cleaned in a while. Alternatively, you can just pour hot water from a kettle over the filter and let the water collect in a pot. To me, this usually tastes cleaner.
I have both an espresso machine and a Moka stove-top(equivalent to the Bialetti).
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