Caroline1's Profile

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Let's ban the word GUYS!!!

You may be right. I'm of an age that the proper grammar of my youth dictated that a baby, male or female, was referred to as "it". "She" or "her" were restricted to VERY informal discussions. "He" was the de rigueur pronoun for all else. I just figured, "Oh well, if aliens are monitoring earth from space, they'll pass us by once they figure out there are no women!" '-)

Dec 04, 2014
Caroline1 in Not About Food

Dedicated Sous Vide Board?

I did it to make a point: YES!!! YES!!! YES!!! I would very much like a dedicated sous vide board!

I'm a wily bitch! '-)

patsully, you still readin'? :-)

Nov 29, 2014
Caroline1 in Site Talk

Wackiest, craziest, most interesting restaurant that you have ever been to

When I come upon really interesting threads like this, I often wonder how in the world I have missed them so long! But this is a really fun topic, so it may have years more before it dwindles away.

My most interesting and absolutely unique restaurant experience happened a very very loooooong time ago. The late 1950s! My husband was in the Air Force, and stationed at Incirlik AFB in Adana, Turkey. Summers there could be incredibly hot. One Saturday the thermometer was heading for the low to mid 120s F again, and when it's that hot, altitude is your friend! So we hired our favorite Turk taxi driver for the whole day and asked Nazim to take us some place cool. And boy, did he ever!

He took us high up into the Taurus Mountains, and ultimately to the Cilician Gates, where Alexander the Great's army was pinned by Darius' army around 330BCE (or whatever year around that time), so part of Alex's army went round the mountain and wiped out Darius' Persian forces, then came back and manually widened the pass so that chariots could pass through, not to mention an army marching side by side! And THAT is the road we were on! (I'm an ancient history freak)

The road clung to a cliff and was elevated by about 20 feet above a river. Nazim slowed and pointed to a cluster of clothed tables and chairs set up on a bank of river rocks with a path leading down to it. He pointed, "You in the mood for charcoal roasted chicken for lunch? This place is famous in Turkey." Of course we said yes, then had to walk down a narrow path to the outdoor restaurant set up on river rocks. Unique floor!

As promised, the chicken was fabulous! I am a firm believer that nothing nothing nothing gives flavor as great as true charcoal! Turkey also produces some delicious wines, not to mention raki, an anise liqueur. Great lunch and great conversation, but all during lunch my eyes kept wandering to the graffiti about 20 feet up the "cliff" on the opposite side of the river. LOTS of graffiti! My Greek wasn't all that good (not that it's that much better now), but I could at least figure out that it was in ancient koine Greek, and mostly men's names. TWENTY feet above the beach!

So I asked Nazim about all of the names. His answer was, "Soldier's carved their names there after a battle."

I shook my head. "I didn't think soldiers would have that many ladders with them."

Nazim threw his head back in laughter! "The soldiers were the men of Alexander the Great, and they stood on the river bank and carved at their level. That was over 2,000 years ago, and the river has eroded its bed by 20 feet since then."

I was awe struck. Alexander has always been one of my favorite historical characters. To think we may have had lunch at the same spot, just 2,000 years apart!

After lunch, when we climbed back up to the road, Nazim said, "Before we leave, you have to taste some of the greatest artesian spring water in the world! Come!" And he led us to a place across the road where an overflowing half round rock cistern filled by an artesian spring was at just the right height for animals to drink from. Then right above it was a smaller diameter rock cistern for men to drink from. But it was empty! The artesian outlet had "migrated" downhill enough to miss the men's basin completely! In Alexander's time, the well had filled both bowls.

That experience gave me a sense of the continuity of time and man such as I have experienced in few other places. The food was fabulous, the air was cool and refreshing, and I left with the feeling that had we had just gone there 2,000 years earlier, we might have had lunch with Alexander. Maybe even charcoal broiled chicken! '-)

In my lifetime I've been privileged to dine at some drop dead fabulous restaurants on 3 continents, developed a most unfortunate taste for beluga caviar (unfortunate because it's unaffordable and unavailable), and generally not fallen short in any area of fine dining, but... THAT very rustic restaurant high in the Taurus Mountains of Turkey is my all time ever greatest "unusual" restaurant experience! Until time travel is a reality, I'm very grateful for the memory!

Thanksgiving for one - What would you make?

Since family isn't arriving until day after Thanksgiving (tomorrow evening), I spent most of the week convincing myself I was NOT going to do a Turkey! They will arrive already pre-stuffed with that critter. Even gave the turkey away on Monday to a friend who is having 35 for Thanksgiving dinner. And I ALMOST made it through! But...

This morning (Thanksgiving morning) I had a panic attack (well, not literally) and the thought of not eating a silly gobbler on this most turkey of all days was simply not acceptable. BUT...! I gave away the turkey, did not much want to cook one, soooooo... For a measly $30 bucks I got a truly moist and delicious smoked turkey from my local Fiesta Mart, that came with cornbread stuffing! My first ever smoked turkey, and who knew how good one could be? Drippingly moist and delicious! To go with it, I did a quick sweet potato souffle with walnuts, a mushroom gravy (what's dressing without gravy?), *NO* mashed potatoes, some green peas, and a nice glass of wine. Deeee-licious! And I have lots of freezer space for leftovers.

Tomorrow I think I'll do a chicken tagine with preserved lemons and apricots for dinner, then hit the family with the leftover turkey the next day! But that's a lot of poultry in a row. Maybe I'll do a lamb tagine instead, and if anyone doesn't like lamb, there's always peanut butter and jelly... '-)

Thanksgiving for one can be pretty enjoyable! Lots of phone calls, lots of peace, no football, and 81 years worth of wonderful Thanksgiving memories to let float through my head! Hope you all had a wonderful Thanksgiving too! :-)

Let's ban the word GUYS!!!

Late to the party, but just for the record: I loooooooove the word "guys"! :-)

Just thought you guys should know.

Football during Thanksgiving dinner - am I a snob?

cortez, I think you've spurred me to come up with the perfect solution: From now on I will serve Thanksgiving dinner on the day CLOSEST to Thanksgiving that has NO big games going on!

I consider my "paycheck" for all of the cooking I do to be great conversation during and following dinner, and I hate competition from the boob tube! There's no law that says you can be more thankful on a Thursday than you can on any other day.

Oh, and just for the record, I don't really use a VCR any more; it all goes on my 3tb hard drive. '-)

Nov 27, 2014
Caroline1 in Not About Food

Dedicated Sous Vide Board?

hmm. jf, I think I'll give carrots another go on your recommendation. "Baby carrots" or "grown ups?" I used baby carrots for my solo not so fantastic venture.

I'm still thinking about fish. I'm pretty hung up on flat fish dredged in flour, then seared in really hot ghee that produces crunchy edges and buttery flesh, and that doesn't lend itself well to sous vide. Maybe octopus would work well with a long, slow tenderizing turn? That may work really well! I just happen to have some octopodi in the freezer! Maybe next week when I'm sick of smoked turkey? :-)

I'm experimenting with custards and such that I put in a small dish, place a protective screen over the top before vacuuming out the air, then gently lowering it into the water bath. Chamber vacuum sealers are not only out of my budget range, but they take up more counter top than I have to spare! My ultimate goal -- if I don't lose interest -- is whether I can get a discernable flavor and/or textural difference in dishes like custards, bread puddings, or crustless quiche.

Play time...! '-)

Nov 27, 2014
Caroline1 in Site Talk

Dedicated Sous Vide Board?

eatingjoy
Nov 23, 2014 10:37 AM
Rather than a separate board per technique, I would enjoy reading and learning from a SERIES on Techniques started on each type. Whether it was part of the Home Cooking Board, started under a SERIES or TECHNIQUES board heading or a new series under Chow wouldn't matter to me.
......................

But sous vide is a lot more than a cooking "technique" in the sense you appear to mean, if I read you correctly. I cook sous vide with great regularity, but there is a TON of misinformation out there! For me, sous vide is a whole school of modifying food to attain something you cannot easily attain with other methods. Some things you cannot attain with any means except by using sous vide! For example, I can take the toughest roast you can think of such as a brisket, sous vide it for a couple of days, then trim it into the shape of a tenderloin and turn it into a fabulous Beef Wellington that no one at the table would believe is not the real thing! Do you have any idea what the cost difference is? But cost difference be damned. Those tough roasts are so much more flavorful than tenderloin! And if you don't know what you're doing, you can really mess up by trying to fake it with substandard equipment or substandard technique.

In my experience, I find a lot of parallels between sous vide cooking today and microwave cooking of fifty or more years ago. There are all sorts of "magic sous vide recipes" out there, often from "great chefs," about how to sous vide this or sous vide that, and when I've tried those great and magic recipes, you know what? It's one hell of a lot faster to cook gingered carrots the old fashioned way, for example, than to "magically" sous vide them for two basic reasons: it's faster and I find they taste better! IMO there are still a lot of Brooklyn Bridges for sale in the world of sous vide, and I think a sous vide board MIGHT be helpful. Emphasis on might. Some people just embrace some kinds of blindness. '-)

Nov 26, 2014
Caroline1 in Site Talk

Football during Thanksgiving dinner - am I a snob?

kaleokahu says "Personally, I would double-down, and banish this dunce to eating alone in a separate room with the TV."

I would go you one better. I would hand him a Happy Meal and send him off to watch the game ALONE!

The thing I find most mind boggling about this thread is that so many are soooooooooo willing to ignore all of the effort and hard work the hostess puts into a great Thanksgiving meal and glues their eyes to the TV, then treats the food like a Ball Park hot dog!

Norman Rockwell is dead! And if anyone doesn't know who Norman Rockwell was, you may have just proven my point! '-)

Football during Thanksgiving dinner - am I a snob?

I would simply suggest he sets his VCR so he can watch the game when he gets home. If he says he HAS to watch because he has a big bet on the score, tell him you don't want him to mess up his digestion during dinner, and he'll still have lost if he watches later, so nothing will be changed!

Years ago, I had a dinner guest (formal sit down dinner) pick up his plate, walk into the living room, turn on the TV and start to watch Bonanza or some damned thing. The next morning the TV (big console with sliding doors so you didn't have to look at the picture tube when it was turned off) was moved upstairs to our bedroom and there has been NO TV in the living room or dining room in my house since then.

I'm old fashioned and make no apologies, but when guests refuse to behave like guests, okay, so stay home!

Nov 26, 2014
Caroline1 in Not About Food
1

Can soup with cabbage be frozen?

I do it all of the time, and so do many commercial frozen food companies. For example, the Japanese company "Ajinimoto" offers a fabulous frozen "chow mein" with noodles and lots of vegetables, including cabbage, that I buy at Sam's Club.

For home freezing soups (I try to have a generous supply in the freezer for times when I don't want to cook) I keep a supply on hand of Dixie 12oz insulated paper cups and the domed "sippy lids" from Sam's Club, then when I make soup or stew or anything else that will fit nicely in the cups, I fill the cups almost to the top, then slide a sandwich bag over the cup and press it so that the plastic makes 100% contact with the surface of the soup, then lock on the sippy-cup lid and put the soups in the freezer.

You could use a sheet of plastic wrap instead of the sandwich bag, but I always lose the battle when trying to tear a piece of plastic wrap that small. Anyway, the sandwich bag/plastic wrap contact with the surface of the soup changes its storage life by months and months! If you freeze soup without it, in a fairly short time the soup will be covered with a thick layer of frost/ice. The plastic film over the soup prevents that from happening.

I even do it occasionally with restaurant soups. I LOVE Mexican caldo de res and caldo de pollo, which are protein/vegetables soups. My favorite local places make it from scratch every day, and I use the above method to freeze them. Nothin' like a steaming cup of chicken vegetable soup when you have a cold!

To heat the frozen soups I simply put them in a soup bowl bottom side up, then nuke long enough to lift the cup off, then finish heating in the microwave.

Nov 24, 2014
Caroline1 in Home Cooking

I don't like Tilapia. Do you?

I do not eat ANY farmed fish, most especially fresh water fish. I'm allergic to antibiotics, even when they're second hand from a farmed fish. NO WAY! But I do greatly regret not being able to buy wild caught cat fish from clean pristine lakes and streams, but I don't think there are any of those left in the U.S. Pity! Tilapia I can Live without. Besides, in my experience they turn mushy very easily and I prefer firmer fish.

Nov 23, 2014
Caroline1 in General Topics

Christmas Tinner

In my experience, it might be an interesting blend of flavor combinations, especially if they omitted the brussels sprouts and broccoli that never can well. BUT...! I can't think of many things that canning doesn't change the flavor from good to yuck. But for me the most mind boggling thing is expecting any profit motivated canning company to produce such a product. Anybody wanna buy a bridge? It's got "location, location, location" going for it!

Nov 22, 2014
Caroline1 in Food Media & News

Rule #1...always...

heh Also get an estimate for total cost of repair versus price of new freezer BEFORE telling the repaiman to fix it. <sigh>

Do certain menu items put you off going to a restaurant?

Be still my heart! It will fit right in with my collection of vintage vinyl! I also have a nice collection of vintage lacquer where "the misic goes round and round and it comes out here" at 78rpm! "Golden Oldie*" ain't my nickname fer nothin'! '-)

* Just made that part up. Nobody really calls me that.

Nov 20, 2014
Caroline1 in General Topics

Magnetized Flatware

hmmmm... It only makes sense if SOME of the flatware had been retrieved from the trash with a magnet, then the flatware would have to be the ferrous type of stainless steel (induction friendly) for some of the magnetic properties to be transfered to the flatware. If ALL of the flatware was magnetic, it would be a real PITA trying to set a table or load or unload a dishwasher when all of the silverware would either attract or repell every other piece! But I can believe that some restaurants would invest in a magnetic flatware retrieval system... That part makes sense.

Nov 19, 2014
Caroline1 in Not About Food

So What Dishes do you top with a Runny Poached Egg?

Maybe a couple of "tricks." I agree with mariacarmen, adding any kind of acid -- vinegar or lemon juice -- toughens the egg whites as the egg cooks. Salt will do it too. The problem with swirling the water -- stirring fast with a wooden spoon to produce a vortex inside the pan - before dropping in the raw egg to poach, literally spins off any of the white that is not firmly attached. That was a good method years ago for people who collected their own eggs straight from the chicken's nests each morning, but with "store bought" eggs, it leaves a bit to be desired! So.... Here are two "tricks" that I have found helpful:

1. Either use a really good Teflon-free nonstick pan OR spray a light coat of Pam or smear the bottom of a saucepan with a thin coat of butter, then bring the water JUST to a simmer and drop in the eggs. Don't crowd the pan! (In other words, don't allow the eggs to touch each other) Then, after 5 to 10 seconds, GENTLY slide the eggs from their resting place to ensure they do not stick to the bottom of the pan. THIS method does two things: It provides a non-stick surface, then for added insurance, you slide the eggs after the exterior has set just enough that they will stay well formed and together.

2. Really fresh eggs poach best. If you buy your eggs, your chances of getting "really fresh" eggs are about zilch. BUT...! You can "refresh(en)" your eggs by setting them in water that is about 90 degrees for a minute, maybe a tad more or less, and then allowing them to sit at room temperature for another minute or two before you crack and slide them into the poaching liquid. Bringing the egg to an almost fresh-laid temperature seems to jog it's memory of what it was like when it was young. '-) So to speak.

But my very favorite "almost poached" eggs are onsen tomago (japanese spa eggs) that can be simulated in a "sous vide" water bath. When done exactly right, it produces a "soft boiled" egg with a yolk and white which are almost the same consistency, as in not quite hard boiled but not quite soft boiled either. If you're very lucky, you can even peel them and put them atop a dish unbroken! Or sometimes, when I'm lucky, I can crack the shell gently enough not to pierce the yolk and then just slide them gently the rest of the way out of the shell with a teaspoon.

Good luck!

Nov 19, 2014
Caroline1 in Home Cooking

So What Dishes do you top with a Runny Poached Egg?

Pasteurized eggs are cheap compared to a bout with salmonella! '-)

That. plus they're really not expensive unless you raise your own chickens.

Nov 18, 2014
Caroline1 in Home Cooking

So What Dishes do you top with a Runny Poached Egg?

Well, it's a quasi-bechamel at best. Unless you thicken the milk with a lot of beurre manie instead of a slurry... Calories be damned, full speed ahead! '-)

Nov 18, 2014
Caroline1 in Home Cooking

Fish & Chips - What kind of fish do you like?

Ah, yes. Long pig! "Have spit, will travel." '-)

Nov 17, 2014
Caroline1 in General Topics
1

So What Dishes do you top with a Runny Poached Egg?

Which is very similar to a properly made-from-scratch Caesar salad (dressing) that no one seems to make any more for fear of salmonella! I just buy pasteurized eggs for mine. But the egg yolk's emulsion power and most any vinaigrettes make for a fine almost "mayonaisse-ish" salad dressing. (I'm getting hungry.)

Nov 17, 2014
Caroline1 in Home Cooking
1

So What Dishes do you top with a Runny Poached Egg?

I top my mushroom risotto with an "onsen tomago," aka "Japanese hot springs egg", which I cook sous vide to get that egg/yolk same texture you can only get with this technique, BUT...! a perfectly poached egg will work as well. It's my favorite side dish when I serve individually stuffed, barded, and roasted quail.

I also do eggs poached in milk. Learned it from my mother when I was a kid. You put 3 or so inches of milk in a shallow pan, add Lawry's seasoned salt to taste along with some paprika, poach the eggs in it, lift out with a slotted spoon and set them on toasted English muffin halves, then bring the milk back to a simmer and thicken with a bit of slurry (flour or cornstarch) and strain over eggs. Of you can leave the leftover "lumps" of any poached egg whites in the sauce. Sprinkle a dash of paprika over the top and serve. It has a nice flavor and is sort of a Canadian bacon hollandaise free "eggs Benedict." Nice with crispy crumbled bacon on top. Oh, and my mother ALWAYS lavishly buttered the muffins. She believed that bread's sole mission in life was to keep your fingers from getting greasy while you ate butter! '-)

Nov 17, 2014
Caroline1 in Home Cooking
1

What turns you off about restaurant restrooms?

If yours is indeed a Toto Neorest 600, then your contractor is seriously misinformed. Toto is one of the largest manufacturers of plumbing fextures in the world. It is a Japanese company that started in 1912 and must have exported to the U.S. not too much later. We had a full suite of toilet, tub, and wash basin in our Los Angelus house when I was born in 1933! You can learn about the company here: http://www.totousa.com/

Before the Neorest 600 that I have, there was the Neorest 500. Now they don't use a model designation anymore. It's just "Neorest." To the best of my knowledge, all models of Neorest have been available in the U.S., but like all high-end plumbing fixtures, they're special order and rarely in stock in most outlets, whether it's Kholer's Numi or Toto's Neorest. I have no problem using my Neorest tp free. It's what it is designed for!

Nov 16, 2014
Caroline1 in Not About Food

Cheap/Bent Restaurant Flatware

uhhhhh... THAT is mind boggling! Absolutely mind boggling!

Nov 16, 2014
Caroline1 in Not About Food

Am I the only adult in America who doesn't like coffee?

All I'm saying is that I was a coffee hater for years until I had the good fortune to have good coffee. Works for some. Not so much for others. Some people may even actually be allergic to coffee. Amazing the things that people CAN be allergic to! Hatred and loathing for anything is never a very comfortable feeling. No intent on my part to offend anyone. Sorry if I offended you.

Nov 16, 2014
Caroline1 in General Topics

Does anybody else miss chicken skin?

Okay, I've been debating with myself whether to open up this can of worms again, BUT.... Those who read me with any regularity KNOW I am in information junkie, sooooooooooooo... Just for the record:

Yesterday an Indian friend (as in Bombay and New Delhi, NOT Navajo or Apache) dropped by. We get to see each other about once a month. She and her husband emigrated to this country when they were both fully grown adults, educated, and I think in their late twenties or thirties, but I'm not certain. Anyway, I consider her an authority on Tandoori Chicken, and Indian foods in general. So I asked her whether Tandoori Chicken (or any other Indian dish calling for chicken) requires skinless chicken because of any Indian dietary laws, and she laughed! "Absolutely not! And REAL tandoori chicken is ALWAYS marinated overnight in spiced yogurt which stains it red from the paprika and saffron that is in it, then skewered and "flash cooked" in a VERY hot tandoori oven. It is NEVER skinless!"

So then I asked her to recommend an Indian restaurant in the DFW metroplex that serves good and authentic Indian food. Her answer: "There are none." Then she went on to explain that she and her husband have been looking for good Indian restaurants since they first arrived in America, and that in their exzperience, all of the Indian restaurants they've ever tried all "fake it big time," far too often in order to save money. She said she has never had REAL tandoori chicken in an Indian restaurant in America, because to keep costs down they buy bulk skinless chicken legs, then use dye to make the color right, and rarely actually marinade the chicken in yogurt over night, which is why so much "tandoori chicken" in Indian restaurants in America is tough and rubbery. She also said that even frozen "Indian" meals aren't very authentic when it comes to how they are prepared and how they taste. And here I thought it was just me!

Just thought you all should know. I didn't want to argue UNTIL I had the chance to talk to her as I consider her my ultimate expert. And I was a bit afraid that maybe my memories of my first real bona fide tandoori chicken cooked in a real tandoor by a real Indian chef sixty years ago might be a little shaky after all this time, because I was certain I remember skin on THAT tandoori chicken! Turns out there was. Real tandoori chicken SHOULD have skin on it...!

Just sayin'. '-)

Nov 16, 2014
Caroline1 in General Topics

Fish & Chips - What kind of fish do you like?

Don't know about the rest of the world with any certainty, but in California, it is standard practice for shark to be marketed under the name "grayfish."

Here's a link that shows it's not a new term, or native to America/California.
http://dictionary.reference.com/brows...

Nov 16, 2014
Caroline1 in General Topics
1

Do certain menu items put you off going to a restaurant?

I suspect that would depend on who invited whom to the prom! (Not THE PROM, of BBC classical music broadcast fame!) There just could have been some dancing queens among 'em! As in Rue Paul Rules! '-)

Nov 16, 2014
Caroline1 in General Topics

Do certain menu items put you off going to a restaurant?

LOL! I wan't an autographed CD!!! '-)

Nov 16, 2014
Caroline1 in General Topics

Am I the only adult in America who doesn't like coffee?

I have a deep inner conviction that people who don't like coffee have never had GOOD coffee! I grew up hating coffee! My mother's method of making it? She used an old fashioned stove top perculator with the basket inside and the glass dome for the coffee to erupt against and splash down over the grounds a million times. And that's about how long she brewed coffee. She used one rounded measuring tablespoon for every 5 ounce cup the pot would hold, which basically meant almost filling the coffee basket to the brim, then boil/perculate the hell out of it for a minimum of 5 full minutes, and if she forgot about it and it perked a little longer, no problem! It always smelled good while it was "cooking," but one sip of that witches brew and I had the shakes for at least an hour afterward. Who needs that? Besides, it was damned mear as bitter as boiled quinine!

When I was 22 and newly married, we moved to Turkey, and my housekeeper/chef taught me to roast my own green coffee beans, grind them, then make coffee as if it were tea by simply steeping the ground coffee in not-quite boiling water, then letting it sit in the porcelain coffee server until the grounds sank to the bottom of the pot, then pouring the coffee through a strainer, a la fine English tea, just in case not all of the grounds settled to the bottom. GREAT coffee! For the first time in my life, I had coffee that tasted as good as it smelled! AND she taught me to roast and grind and properly brew my own Turkish/Greek coffee. Great stuff! I've been hooked ever since.

I also learned that coffee beans and wine have a great deal in common. And like wine, if you have the interest, you can learn to blend your own. As for "commercially prepared" coffee in vaccuum packed tins, well... Depends greatly on the brand! NO coffee beans in the world benefit from being roasted weeks/months/ages ahead of time, packed in a can, then opened and let sit until all of the pound or kilo of grounds are used up. I do use a "commercially blended" coffee much of the time, but I buy it in whole bean form and grind it just a few seconds before brewing. I use Douwe Egberts "Aroma Rood" blend imported from Holland. Good stuff! I brew it in my super automatic espresso machine (espresso is a brewing method, NOT a type of coffee bean!) and it comes out tasting and smelling fabulous! And just for the record, "dark roasting" ANY coffee bean will make its natural oils bitter.

A major part of the reason why I think most people who don't like coffee just haven't had really good coffee is that I have had guests drop in, I offer them coffee, and while I'm getting cream for them, they look at the crema on top of the expresso brewed coffee, ASSUME it already has cream in it, then drink the whole cup raving about what great coffee it is! I never argue. I never explain. '-)

And coffee truly is like wine. Every variety of coffee bean has "terroir" and vintage. In fact, every plant type has terroir "vintage," which simply means that the climate and soil conditions of each specific year determines how much flavor and fullness any given food plant has for that year's crop.

I used to blend my own coffee beanss, but that was back when I had a coffee importer who KNEW whether any given coffee from any given coffee plantation in the whole wide world was a "premier cru" or not. Modern transportation has changed that. EVERYTHING is flown all over the world, and importers no longer know how great any given year's crop is, and if they do, it costs about the price of foi gras! So I've come to rely on Douwe Egbert's.

BUT....!!! I do have a small container of fresh whole green coffee beans from a dear friend's mother's very own coffee bush in her very own back yard in Ethiopia. I have them hermetically sealed in the freezer. REALLY fabulous dried-in-the-fruit Ethiopian harar! (I lead a charmed life!) :-)