Recent content by Hooligan

^I use coffee in my chili sometimes. Coffee makes hot food hotter. I don't know why, but if you really like spicy food then try it with a coffee. I think you will find that it seems spicier.

I like to have a really tart lemon jelly bean after an espresso. The sweetness and tartness really counter-balance the bitterness of the espresso. Other then that thought, give me a currant scone with a straight up cup of joe any day.

Oh right, I should have checked the bean forum, there is a post about this very thing...

There are two small roasters in Massachusetts which I know of Red Barn and Armeno's. Both are roaster/retail coffee shops. I can't vouch for their quality or anything as I only recently found out about them. I am planning to visit both in the near future, so I will get back to you.

Well, not better, but more essential. If I go one day without coffee then I have incapacitating headaches, I could go a lot longer then that without ... well you know. My wife would say that coffee is more reliable and a cup lasts longer... ;)

As a home-roaster you beat me out for coffee fanaticism. I'd like to hear about how you do it. First off, where do you get green coffee?

Part of the problem may be that many baking extracts are designed to taste good in baked goods (makes sense right). So their flavor is intended to be added to a creamy, buttery, sugary confection. A person who takes cream and sugar may have more success with the baking extracts, but then they...

I wonder what the result of adding a small amount of extract to a pot would be? I am sure there are some high quality, unsweetened extracts out there (think of the vanilla or almond you use in cakes). They are generally in an alcohol base though, so if that is a problem then sorry. I think the...

This may be a small point, but it is one that annoys me (pet peeve against the marketing machines out there). Everything we eat or drink is chemicals, even if it is H2O or NaCl or CH3COOH. I assume you mean something along the lines of man-made chemicals or harmful chemicals. I do feel that...

You could probably get a fair approximation by blending ice, sweeten/condenced milk, caramel sauce, and double strength coffee. I am just trying to remember what is in the frappaccino mix. As I remember it is mostly sugar and milk concentrates and then we added double strength coffee.