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Quote:
I have heard flicks or flics used in the Colonies. It is often heard in conjunction with a generic modifier, e.g. horror flics, chick flicks.
We use it here in the US and A, too.
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Carpal Tunnel
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not to mention NetFlix...
formerly known as etaoin...
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Carpal Tunnel
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Quote:
I have heard flicks or flics used in the Colonies. It is often heard in conjunction with a generic modifier, e.g. horror flics, chick flicks.
...and here I thought the flics were the gendarmes, who came to your rescue after you were attacked in Paris...
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Carpal Tunnel
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I thought the flics were the gendarmes, who came to your rescue after you were been attacked in Paris
This cannot be so, because le ministère délégué au Tourisme assures one that no one is ever attacked in Paris.
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Pooh-Bah
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Pooh-Bah
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Interesting article, especially about espresso -- and the modern knock off of the Sylex is great fun, if wasteful.
Note: the still from the graveyard of the percolators shows drip pots. The diagram of the Vesuvio omits the stem, which descends into the boiling water; in these pots, it is not the steam that passes through the grounds, but the water, which is forced by the steam.
I miss the pressure levers on commercial espresso makers, they all seem to have disappeared after the 70s.
Boiled coffee is best made by *not boiling, but adding grounds to water that has just been stopped from boiling -- or not allowed to reach that temperature.
I've heard temperatures of about 190 degrees, too.
You don't need a lab thermometer, an instant-read meat thermometer works very well. By drilling a small hole in the top of your kettle and inserting a small, inverted cone-shaped coil spring, you can make a handy mount for it.
The Dutch may have made a very strong infusion by brewing in room-temperature water in sunlight for a day or two, then decanting the clear dark liquor from the grounds which, by then, have settled. This is mixed with hot water for drinking, much like a samovar.
I don't care a hoot about this scrupulously clean business. But it's never wise to leave your coffee on the heat. And you can actually taste it much better black and at room temperature.
It is better to be addicted to coffee than to opiates.
Good coffee can be made with percolators, if you have technique and rythm, good timing, and panache.
Last edited by inselpeter; 10/31/05 02:35 AM.
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When I was a wee lad, my nanny was an Englishwoman married to a Norwegian. She prepared his coffee in an enamel saucepan which was badly stained from having had so much coffee brewed in it. Her method was to put cold water into the pan up to a dark ring which had been stained into the sides years before. Then she added coffee, half a broken egg shell and a pinch of salt to the cold water. This she put on the stove and watched it very, very carefully as it came just up to a boil -- which would lift the grounds on a foaming surface -- and remove it from the heat before it boiled over. Then it was allowed to steep for a bit, such that the grounds all settled to the bottom of the pan. She carefully racked off the coffee into large cups with about equal parts of hot milk sweetened with white sugar. As a youngster, I naturally thought everybody made it that way.
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Quote:
She carefully racked off the coffee
racked off?
formerly known as etaoin...
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Quote:
And you can actually taste it much better black and at room temperature.
That's why you drink it hot.
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Pooh-Bah
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Pooh-Bah
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Quote:
Quote:
And you can actually taste it much better black and at room temperature.
That's why you drink it hot.
Ha!
You're nuts. Coffee is delicious.
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racked off?
A winemaking term meaning to allow solids to settle out of a liquid and then to carefully pour the liquid from the top, leaving the solids behind.
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