Monthly Archives: March 2011
Coffee with Lime
Everywhere we look, wonderful words could be found that aim at describing what the palate should be able to perceive when drinking some coffees. “flowery aroma, pronounced citrus flavour with lively, yet soft aftertaste…” “Arabica highland coffee with light citrus note and fresh aroma”
Coffee with Lime
Everywhere we look, wonderful words could be found that aim at describing what the palate should be able to perceive when drinking some coffees. “flowery aroma, pronounced citrus flavour with lively, yet soft aftertaste…” “Arabica highland coffee with light citrus note and fresh aroma”
Coffee Quote #32 / Poverty without Coffee in Puccini’s Opera “La Bohème”
MUSETTA I heard it said that Mimi, having left the viscount, was dying. Where was she living? I searched and searched, then I saw her pass in the street hardly able to crawl. She said: I can’t go on …
Coffee Quote #32 / Poverty without Coffee in Puccini’s Opera “La Bohème”
MUSETTA I heard it said that Mimi, having left the viscount, was dying. Where was she living? I searched and searched, then I saw her pass in the street hardly able to crawl. She said: I can’t go on …
Coffee and Pipe Tobacco / The Coffee Blogosphere visiting *Smoking Pipes*
Some days ago I heard the claim that being interested in health, in good-quality water, in good results from drinking water and in the best water assimilation possible for the body, one MUST renounce coffee altogether. While I grew up, due to religious convictions
Coffee and Pipe Tobacco / The Coffee Blogosphere visiting *Smoking Pipes*
Some days ago I heard the claim that being interested in health, in good-quality water, in good results from drinking water and in the best water assimilation possible for the body, one MUST renounce coffee altogether. While I grew up, due to religious convictions
Wild Rice Salad with Dark Influence
When I think about cooking risotto, I think about the proper rice, like Arborio, Padano, Carnaroli and others. Those are the rice types with the proper amount of starch which allows the rice to absorb better the liquids, making it
Wild Rice Salad with Dark Influence
When I think about cooking risotto, I think about the proper rice, like Arborio, Padano, Carnaroli and others. Those are the rice types with the proper amount of starch which allows the rice to absorb better the liquids, making it
“Dressing Gown to Filter Out Bad Chi” at the Rochester Contemporary Art Center
It is too bad that most coffee drinkers in the western world get to see coffee only in a cup or as what will end up in a cup. The culture, growth and knowledge that must take place before coffee seeds
“Dressing Gown to Filter Out Bad Chi” at the Rochester Contemporary Art Center
It is too bad that most coffee drinkers in the western world get to see coffee only in a cup or as what will end up in a cup. The culture, growth and knowledge that must take place before coffee seeds
“Black Coffee” / Everlast
Black Coffee She smelled like flowers, she tastes like toffee She kissed me slowly, she held me softly Got too close and she backed up off me Left me stone cold sober just like black coffee Just like black
“Black Coffee” / Everlast
Black Coffee She smelled like flowers, she tastes like toffee She kissed me slowly, she held me softly Got too close and she backed up off me Left me stone cold sober just like black coffee Just like black
At last! Risotto.
In Germany, the USA and many other countries, thinking about rice usually means to see an accompaniment. This cereal gets served next to meats, fish, sometimes gets integrated in soups and deserts, though generally on the side. A few countries like Spain
At last! Risotto.
In Germany, the USA and many other countries, thinking about rice usually means to see an accompaniment. This cereal gets served next to meats, fish, sometimes gets integrated in soups and deserts, though generally on the side. A few countries like Spain
And on the 21st Day the first Drops of Coffee Liqueur went through a Sieve
Towards the end of February I found a 3 liter glass jar and started immediately a composition for my current and third coffee liqueur. Liqueurs - those highly spiritual drinks – have a simple but varied history in many parts
And on the 21st Day the first Drops of Coffee Liqueur went through a Sieve
Towards the end of February I found a 3 liter glass jar and started immediately a composition for my current and third coffee liqueur. Liqueurs - those highly spiritual drinks – have a simple but varied history in many parts
What do you drink your coffee with? March 22nd is World Water Day
In the middle of endless discussions about the quality of water, the coffee world considers increasingly the water hardness. This is crucial when making any cup of coffee or tea. However, when it comes to water, there is much more to discuss,
What do you drink your coffee with? March 22nd is World Water Day
In the middle of endless discussions about the quality of water, the coffee world considers increasingly the water hardness. This is crucial when making any cup of coffee or tea. However, when it comes to water, there is much more to discuss,
Coffee Quote #31 / Don Giovanni
“Hurry, and take these happy people to my palace: order chocolate, coffee, wine, ham. Find a way to entertain them; show them the garden, the gallery, the rooms …” Don Giovanni In Act I – Scene 4, from the Opera
Coffee Quote #31 / Don Giovanni
“Hurry, and take these happy people to my palace: order chocolate, coffee, wine, ham. Find a way to entertain them; show them the garden, the gallery, the rooms …” Don Giovanni In Act I – Scene 4, from the Opera
Dried Tomatoes à la Aristippos
Many things in life are like nature - complex in its simplicity and simple in its complexity. Ever thought of the simplicity one perceives when looking at some roses in a garden and poppies in a field? They look so simple –
Dried Tomatoes à la Aristippos
Many things in life are like nature - complex in its simplicity and simple in its complexity. Ever thought of the simplicity one perceives when looking at some roses in a garden and poppies in a field? They look so simple –
“The Last Coffee” (Tango) – Hugo del Carril
. El Último Café (Tango) 1963 Music – Hector Stampone Lyrics – Catulo Castillo English translation – Alberto Paz Your memory arrives in a turmoil. It gets dark again in Autumn… I watch the drizzle, and while I
“The Last Coffee” (Tango) – Hugo del Carril
. El Último Café (Tango) 1963 Music – Hector Stampone Lyrics – Catulo Castillo English translation – Alberto Paz Your memory arrives in a turmoil. It gets dark again in Autumn… I watch the drizzle, and while I
Mozzarella and darkened Beetroot
Beetroots - Beta vulgaris subsp. vulgaris var. conditiva - seem to have more than enough intensity of their own, long before anything is done or added to them, but Homo sapiens want to experiment further and further and just as nature awaits
Mozzarella and darkened Beetroot
Beetroots - Beta vulgaris subsp. vulgaris var. conditiva - seem to have more than enough intensity of their own, long before anything is done or added to them, but Homo sapiens want to experiment further and further and just as nature awaits
Three Hot Drinks in a Single Cup / Tea-Coffee-Chocolate Shake
Each coffee-house decides on a concept with which it intends to set itself apart and be successful. Some wish to serve their neighbourhood as coffee-houses, caressing souls on a daily basis, while others wish to simply make money. I have
Three Hot Drinks in a Single Cup / Tea-Coffee-Chocolate Shake
Each coffee-house decides on a concept with which it intends to set itself apart and be successful. Some wish to serve their neighbourhood as coffee-houses, caressing souls on a daily basis, while others wish to simply make money. I have
Do not do today, what you could have done yesterday / A Fig Sauce
Each time I cook for commercial purposes, I try cooking some hours in advance – at best the day before. Such dishes acquire much of its taste when the are able to rest after the cooking. Each ingredient develops its very
Do not do today, what you could have done yesterday / A Fig Sauce
Each time I cook for commercial purposes, I try cooking some hours in advance – at best the day before. Such dishes acquire much of its taste when the are able to rest after the cooking. Each ingredient develops its very
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