Balsamico - A Food Diary

[Kriegs]

In my experience, something that automatic can't make amazing espresso/coffee. Then again, standards for amazing will vary person to person.
Those are definitely nice machines though.

-Mike

The Jura is a nice one, for sure. It tops loads fresh, un-ground beans and, depending on which brew you choose, will grind and press a specific portion for the size you choose. Compared to many of the coffee houses in the RI/ southeastern MA area, it churns out some very smooth and tasty espresso ... but then again, I'm pretty easy to please

 

[MJ5150]

The Jura is a nice one, for sure. It tops loads fresh, un-ground beans and, depending on which brew you choose, will grind and press a specific portion for the size you choose. Compared to many of the coffee houses in the RI/ southeastern MA area, it churns out some very smooth and tasty espresso ... but then again, I'm pretty easy to please

When we were living in New Hampshire, I remember it being a challenge to find really good coffee. Dunkin is the gold standard for many, which is fine. They are good at what they do.
I maintain some really high standards for coffee, even roasting my own beans, but I don't expect everyone else to be that way. It's nice to have options for everyone.

-Mike

 

[fcleff]

I have a Delonghi single serve (it will make a double shot) and it works great. Brews a mean espresso with a good head of foam on it. You can’t use it for multiple servings, though, as the boiler takes about 10 minutes to reheat after a couple of shots or a shot and steamed milk. But that’s okay because I don’t like to share my coffee.

 

[fcleff]

Tex-Mex is not all that popular around here, which lead to some hilarious episodes when my Texan sister in-law came to visit and wanted to "go out for some Mexican." I enjoyed the food around Houston when we visited there though.

It’s so very sad to me that corn tortillas are falling by the wayside. Growing up, that’s pretty much all you got. Even when I moved to Austin they were still fairly prevalent. But with the continued Californication of Austin it’s just a bunch of wussies demanding flavorless wraps with Korean BBQ or chicken and waffles wrapped up in them.
I don’t mind a flour tortilla but I prefer corn because it actually has flavor.

 

[Passinwind]

It’s so very sad to me that corn tortillas are falling by the wayside. Growing up, that’s pretty much all you got. Even when I moved to Austin they were still fairly prevalent. But with the continued Californication of Austin it’s just a bunch of wussies demanding flavorless wraps with Korean BBQ or chicken and waffles wrapped up in them.
I don’t mind a flour tortilla but I prefer corn because it actually has flavor.

Roger that. I use store bought spelt ones a lot at home, especially for breakfast burritos, but my wife and I have been discussing getting set up to do our own corn ones. For quite a few things that'd always be my first choice.

 

[feterpatch]

It’s so very sad to me that corn tortillas are falling by the wayside. Growing up, that’s pretty much all you got. Even when I moved to Austin they were still fairly prevalent. But with the continued Californication of Austin it’s just a bunch of wussies demanding flavorless wraps with Korean BBQ or chicken and waffles wrapped up in them.
I don’t mind a flour tortilla but I prefer corn because it actually has flavor.

I hear you. The good thing is that corn tortillas are very easy to make.

 

[fcleff]

I hear you. The good thing is that corn tortillas are very easy to make.

And make them I do.

 

[fcleff]

Jacket potato and roasted broccoli.

 

[MJ5150]

Jacket potato and roasted broccoli.

I had to look that up. I've never heard the term jacket potato before.
Why'd ya have to go ruin a good meal by adding broccoli?

-Mike

 

[Kriegs]

Started ribs slow cooking in the oven with my first attempt at a bourbon sauce*... the house is going to smell amazing when we get home this evening

* = This batch is just a simple, straight forward recipe from a friend. This batch is going to be my baseline and I'll change whatever is necessary for the next batch, based on taste & feedback from the family.

 

[fcleff]

Started ribs slow cooking in the oven with my first attempt at a bourbon sauce*... the house is going to smell amazing when we get home this evening

* = This batch is just a simple, straight forward recipe from a friend. This batch is going to be my baseline and I'll change whatever is necessary for the next batch, based on taste & feedback from the family.

Looking forward to hearing your technique.

 

[Kriegs]

Looking forward to hearing your technique.

Nothing fancy or ground breaking, I'm sure
Light baste with BBQ sauce. 4 hours at 225F. Drain fat. Brush on a nice coat of BBQ sauce, 20-30 minutes uncovered, the last 5 under the broiler to crisp the top.
I'm doing my first couple of batches in the oven so that I have a bit more control over the process vs. the grill. That should make the different batches come out more consistent and, thus make it easier to judge what needs to be tweaked in the recipe

 

[fcleff]

Nothing fancy or ground breaking, I'm sure
Light baste with BBQ sauce. 4 hours at 225F. Drain fat. Brush on a nice coat of BBQ sauce, 20-30 minutes uncovered, the last 5 under the broiler to crisp the top.
I'm doing my first couple of batches in the oven so that I have a bit more control over the process vs. the grill. That should make the different batches come out more consistent and, thus make it easier to judge what needs to be tweaked in the recipe

A dry rub in the oven can result in a good crust without being sticky. Nothing wrong with oven ribs.
Tell me about the sauce you make.

 

[fcleff]

Krispy Kreme doughnut.

 

[Kriegs]

A dry rub in the oven can result in a good crust without being sticky. Nothing wrong with oven ribs.
Tell me about the sauce you make.

Nothing fancy for the first attempt:
1 cup ketchup
1/2 cup bourbon
3 tablespoons brown sugar
3 tablespoons mild (light) molasses
3 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon Dijon mustard
11/2 teaspoons liquid smoke
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried crushed red pepper
1/2 teaspoon freshly ground black pepper

 

[fcleff]

Nothing fancy for the first attempt:
1 cup ketchup
1/2 cup bourbon
3 tablespoons brown sugar
3 tablespoons mild (light) molasses
3 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon Dijon mustard
11/2 teaspoons liquid smoke
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried crushed red pepper
1/2 teaspoon freshly ground black pepper

Solid.

 

[MJ5150]

Nothing fancy for the first attempt:
1/2 cup bourbon

Which bourbon?

-Mike

 

[Kriegs]

Which bourbon?

 

[fcleff]

I’d be curious to know if you could tell the difference between that and Jim Beam in the finished product.

 

[Kriegs]

I’d be curious to know if you could tell the difference between that and Jim Beam in the finished product.

I'll try next time