Archive for the cooking Category

Morning Coffee.

Posted in coffee, cooking, food, Uncategorized on January 29, 2010 by debord

I love coffee. I stopped smoking years ago, but my caffeine addiction remains in full force, and my preferred delivery method is a cup of fresh-ground drip coffee. I’m relatively finicky about how I make it, and what I brew, though my standards are probably bourgeois by many coffee aficionados’ standards. Here’s my daily coffee liturgy.

Beans

I use good, fresh ones, but am a complete cheap skate; that’s why I order them from Coffee Bean Direct. They roast and pack your beans immediately before shipment – and are a local business to me, so I get fresh-roasted beans delivered within 24 hours.  The difference is palpable. I buy my whole beans by the 5 pound bag, and pay about $6/lb., including shipping, for a wonderful city roast Columbian. You’ve got to keep the beans air tight after you open them; I have one counter-top canister that is airtight, and put the rest in a ziploc in the freezer.

Grinder

A burr grinder is de rigueur. I use the Baratza Virtuoso and have zero complaints. It’s not the fastest grinder in the world, but that prevents the burrs from getting too hot and screwing up the flavor of your grind. Regardless of which burr grinder you use, always ‘brush the teeth’ of the burrs with a small wire brush (usually included) every few pound of beans you grind; the oils from the coffee buildup become bitter over time.

Coffee Maker

I use a Cuisinart 12-cup Brew Central. Yes, in an ideal world, I’d love to get a Technivorm, but I haven’t got an extra $275 sitting around at the moment. The Cuisinart gets the water hot enough, and is the best mass-market machine I’ve used. I do turn off the maker shortly after the brew has finished, as the warmer gets waaay too hot and cooks (and therefore bitters) the coffee. I still need to get a thermal carafe to keep the joe hot.

Misc.

  • Yes, those gold filters do produce a better flavor than paper filters. I recently switched back to them and truly notice a difference in the depth of my brew. Paper filters, no matter how well made, don’t brew as flavorful of a cup. (Note: my brother mentioned to me after reading this that there are compounds in French Press/Gold filtered coffee that raise cholesterol by up to 20%, and are removed by the use of a paper filter. I’m defering to the paper filter.)
  • Wash, wash, wash your coffee equipment after every use. Thoroughly. I put my carafes and filter baskets (I have two) as well as the gold filters through the dishwasher. If you don’t have one, use hot water and plenty of Dawn detergent (cuts oils better than other brands) to thoroughly clean your gear. Years ago, an innkeeper told me the secret of his great coffee was the cleanliness of the equipment that allowed him to make a delicious brew with even cheap beans.
  • Though I’m pretty thoughtful about how I make it at home, I still can deal with the down-and-dirty “we are happy to serve you” bilge from an NYC deli when necessary. It’s like being into home brewing but still liking the occasional PBR.
  • I love espresso, but it ain’t the same as good ol’ drip.
  • French press doesn’t do it for me. I don’t know why, I just don’t like it as much. It’s probably psychosomatic.
  • People rail on message boards about how you much grind within minutes of brewing. They’re right, the flavor is better; but if I have to get up at some unholy hour (i.e. before 8am), nothing helps to lure me out of bed than the smell of the coffee brewing. So, sorry folks, I’m grinding the night before, setting the timer and not missing my train.
Advertisements

Smoky Pintos

Posted in cooking, pressure cooker, southern on January 23, 2010 by debord

Adapted from this recipe I found at cooks.com. Don’t add salt while cooking! This was plenty salty on its own from the turkey wings. You can omit the beer and use water instead, but I thought it was pretty damned tasty.

3 smoked turkey wings
3 cloves garlic, crushed
1 medium onion, coarsely minced
1 lb. pinto beans, soaked overnight
1 12 oz. bottle of lager beer

Place turkey wings, garlic and onion in pressure cooker. Add water just to cover. Bring to high pressure and lower heat just so pressure is maintained for 15 minutes. Quick-release pressure under cold running water according to your pressure cooker’s instructions.

When pressure is released, remove lid, avoiding the escaping steam to prevent burns. Remove the turkey wings from the pot and set aside. To the cooker, add beans and beer. If necessary, add enough water to cover the beans by 1″.

Replace lid and return to high pressure for 4-6 minutes. Quick-release pressure once again. If beans are not done, replace lid and simmer (without bringing to pressure) until they are tender. Chop desired amount of reserved smoked wing meat and stir into beans. Use caution – the meat is salty!