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@MSGID: 1:396/45.28 a89bec82
@REPLY: 42295.fido-cooking@1:3634/12 2ad33a95
Hi Dave,
DD> I remember the days when Kroger and the A&P (maybe other, too) sold
DD> bags of pre-roasted coffee beans and had a grinder you put your beans
DD> into, selected the grind you wished, drip, percolator, etc. Put the bag
DD> that had held the beans under the discharge and push the button. To
DD> this day I`ve not figured out how the fresh ground aroma always smells
DD> better than the coffee it makes tastes. Bv)=
RH> I remember those days. I still like the smell of coffee, especially the
RH> fresh ground, but I just can`t stand the taste of it.
DD> It is an acquired taste. I started out drinking it w/cream & sugar as
DD> my father did. Then I noticed that my hero (grandfather) took his
DD> "mud" straight up. So, I switched and never looked back.
I never tried to develop a taste once I knew I didn`t like it, even with
milk and sugar.
DD> My house mate is going to give up on the instant coffee so I`m giving
DD> him my Hamilton Beach pod/loos coffe single cup brewer.
RH> Good to see that his tastes are improving. The times my mom was in
RH> summer school (working on her Master`s degree) my dad drank instant
RH> coffee. I think it was easier than perking up just one cup.
DD> I leaned a trick about instant coffee. If you make your cup of coffee
DD> as normal - then put it in the microwave for a minute. It does
DD> something to the flavour that makes it almost taste like brewed
DD> coffee.
This was in the pre microwave days, had to heat the water on the stove.
DD> (boiling or nearly so) water. For multiple cups - or for Iced Tea I
DD> use the Mary Dunbar/Jewel Tea tea pot that my grandmother had and an
DD> aluminum tea ball/infuser to hold loose tea leaves. A pixture of one
DD> very like it (except in stainless steel) is at
DD> https://tinyurl.com/TEA-BAWL
RH> We`ve got one of those ball infusers; it was one part of a number of
RH> things I got from my grandmother`s estate 50 years ago.
DD> I know the words to that somg.
RH> I`ve got a number of other kitchen things from her estate and a Seth
RH> Thomas boudior clock that is now 100 years old. Needs some work
done on RH> it but has been pretty reliable until just a few years ago.
DD> My go-to watch/clock guy fell off his twig several years ago. But
DD> there is a local (and thriving) clock company with a repair department
DD> that I am told does good work. I`m all digital these days having given
DD> my last (heirloom) clock to my brother and sister-in-law. A pixture of
DD> one just like it is here https://tinyurl.com/OLD-CLOX
We use a local guy who`s 3rd generation clock/watch repair man. I
inherited another clock that was my grandparents, plus we have a couckoo
clock we bought in Germany that have all visited him at one time or
another. We`ve got 2 other chiming clocks, plus a few digital ones; we
like the sound of a chiming clock in the house. Anyway, this guy told us
how to prepare a grandfather clock for transporting; my sister and
brother ignored Steve when he passed on the information and now the
grandfather clock that was my great grand, grand and parent`s clock
doesn`t work. She doesn`t have the $$$ to fix it either so it`s just
taking up room in her house, sad.
DD> You`ll probably have to find a workaround for the hooch in this
recipe DD> but it sure looks dandy.
DD> Title: Coffee Bean Brownies
DD> Categories: Snacks, Cookies, Chocolate, Booze, Dairy
DD> Yield: 12 Servings
DD> 1/2 c Butter
DD> 2 tb Cocoa
DD> 1/4 c Milk
DD> 1/2 c Butter
DD> 1/2 c Shortening
DD> 1/2 c Strong brewed coffee
DD> 1/2 c Kahlua, Tia Maria, or any
DD> - coffee liqueur
DD> 2 c Flour
DD> 2 c Granulated sugar
DD> 1/4 c Cocoa
DD> 1/2 c Buttermilk
DD> 2 lg Eggs
DD> 1 ts Baking soda
DD> 1 ts Vanilla
DD> 3 1/2 c Powdered sugar
DD> 1 ts Vanilla
DD> Chocolate covered espresso
DD> - beans; opt
I`ll just stick with all chocolate (or chocolate/mint) brownies. To make
them mint, use peppermint extract instead of vanilla or, as soon as they
come out of the oven, top with York peppermint patties, smooth into an
icing to cover as they soften.
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Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
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