Luwak's Profile
Good Venezuelan food in the Seattle area?
I understand that Meza on Capitol Hill serves an arepa, but I don’t know of anyplace in the area that actually specializes in Venezuelan cuisine. I only wish there were!
Washington wines
You might try Steelhead Diner or Cafe Flora.
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Steelhead Diner
95 Pine Street, Suite 17, Seattle, WA 98101
Cafe Flora
2901 E Madison St, Seattle, WA 98112
Weekday breakfast in downtown Seattle
I’d suggest Le Pichet; it opens at 8am. A few blocks away there’s also Andaluca (7am).
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Le Pichet
Seattle, WA, Seattle, WA
Andaluca Restaurant
407 Olive Way, Seattle, WA 98101
San Jose, Costa Rica
I had a wonderful lunch at the café in the National Theater (Teatro Nacional) several years ago. The magnificent setting made the experience particularly memorable.
Good ice cream sundae in Seattle?
While we’re reminiscing, I fondly remember the hot fudge sundaes in the Paul Bunyan Room at Frederick & Nelson’s. Frango Mint ice cream with hot Frango Mint sauce on it! Memories are made of this.
Good Restaurant between Mt. Ranier and Seattle
The Hungry Goose in Sumner might fill the bill. In Ashford, the blackberry pie at The Copper Creek Inn is said to be exceptional. Around on the north side of the park, The Greenwater Lodge and Coffee Shop in Greenwater has an excellent reputation. Or you could stick closer to home and enjoy a fine Italian repast at Filiberto’s in Burien – certainly not to be missed!
Ultimate Mai Tai
You might enjoy perusing a copy of "Sippin' Safari: In Search of the Great 'Lost' Tropical Drink Recipes ... and the People Behind Them" by Jeff Berry (SLG Publishing)
SEA Sunday Brunch
You might also consider Café Campagne or Maximilen in the Market (especially if the weather is clear). Both are in the Pike Place Market, downtown.
http://www.campagnerestaurant.com/
http://www.maximilienrestaurant.com/
Tea Kettle
Russell Hobbs makes a reputable line of electric kettles. I'm not familiar with all of their new models, but have had good experiences with them in the past. Short of that, Cuisinart makes a decent kettle. The model I've used is the KUA 17.
Watermelon - your trick to picking one
Watermelons cease ripening once they are picked, and therefore cannot be expected to get much sweeter with age.
Zinfandel glass
IMHO the 13 oz. "Chianti Classico" (aka "Zinfandel") from the Riedel 'Vinum' line is outstanding for Zinfandel and one of the best all-purpose red wine glasses around.
Developing a palate for wine...
There are several good books on the subject. I'd recommend Great Wine Made Simple by Andrea Immer (aka Andrea Robinson).
Good Barleywines?
Excellent recommendations above. Keep an eye out for Third Coast Old Ale from Bells Brewery in Kalamazoo, and Old Ruffian from Great Divide Brewing Company, as well.
Most unhealthy thing you have seen or eaten
Near the end of a definitive Kobe beef dinner in Kobe, Japan, the chef took the fat that he’d trimmed from the edges of the meat earlier in the evening, cut it into neat little cubes, fried them tenderly on the grill and served them to us with a flourish. Petite translucent bite-sized chunks of pure fat. I was too appalled, and more to the point too stuffed, to do more than nibble on one of them. It was like butter – only better.
Favorite Fictional Bars and Restaurants ?
The Club New Yorker from "The Gang's All Here." Not for the food, but for the fantasy.
green coffee beans vs roasted ?
Coffee beans lose weight during roasting, primarily due to moisture loss. Extremely light roasts may lose as little as 10% - 12% of their original weight; exceedingly dark roasts can lose as much as 25%. Usually, the figure is in between; around 15% - 17%. Whether this makes them more of less of a “bargain” depends on the price you pay for them, and how it compares to the roasted price. You should also figure in the energy cost of roasting, if you can calculate it accurately.
BTW, most raw coffee beans are dried to between 10% and 12% moisture content (by weight) before shipment from origin. The moisture content usually remains fairly stable, but may be affected by storage conditions. Coffee beans can slowly lose moisture content when stored in very dry surroundings, or possibly gain some if stored in an extremely humid environment. Neither scenario is recommended. Although under certain circumstances some coffee beans can benefit from the “mellowing effect” of prolonged storage, most beans will simple fade and their flavor will be a pale shadow of what it once was after a year or more of storage.
Coffee beans do “plump when you cook them.” Typically, they nearly double in volume, so their bulk density is indeed considerably reduced by the process.
Regarding de-gassing, that is a matter of personal taste and brewing method. Having roasted coffee for many years, I find that the notion that coffee flavor is at its peak immediately after roasting is a misconception. In my experience, the flavor seems to shed a little “smokiness” from the roasting process and bloom and meld for a day or two after roasting, so the flavor is at its best around 36 – 48 hours after roasting. In addition, coffee taken directly from the roaster to an automatic drip brewer may overflow its brew-basket and leave dry pockets of un-infused grounds due to excessive gas (carbon dioxide) content released during brewing. Similarly, espresso brewed from extremely fresh coffee may be excessively foamy and frothy. This usually is not a problem in open-pot (e.g. French Press) or filter cone (e.g. Melitta) brewing. One can simply stir the grounds as they steep to insure proper wetting and a thorough infusion (but take care not to poke any holes in the filter).
Have fun roasting, and happy brewing!
When a Stranger Asks to Sniff Your Wine, What Do You Say?
Perhaps he was coming on to you. It reminds me of the scene from “Eyes Wide Shut” in which Nicole Kidman is at a social event and a gentleman standing next to her picks up her wine glass and sniffs it. “I think that’s my glass,” She says. “I’m absolutely certain of it,” the stranger says as he looks her directly in the eyes and drinks deeply from it. At once a stunningly audacious affront and a sensual entreaty.
But seriously, it sounds like he was being a pain. I would offer to have the waiter bring him a glass and serve him a taste.
It’s the sort of situation in which you’d really like to ask to inspect the fragrance of Mr. Nose’s wine, give it a hearty sniff, put your lips over the entire rim of the glass, roll your head back and pass the entire contents into your mouth, then down and back into the glass again, hand it back to him and say, “Boy, that’s not bad on the palate either!”
Kopi Luwak and Other Animal Poop Coffee?!?
I have roasted, brewed and served the infamous “Kopi Luwak” on several occasions. It is brewed from beans that have passed through the entire digestive system of the Luwak – the common palm civet – a semi-domesticated member of the mongoose family. Indonesian folklore has it that the Luwaks select only the choicest fully ripe beans. They digest the fruity pulp of the coffee cherry and pass the beans intact. Their scat is collected and the beans are washed and dried for sale. The flavor is smooth and complex, without any trace of fetid or fecal notes. Good to the last dropping!
The Luwak coffee that I obtained years ago had a fascinating flavor, but cupping reports of recent samples frequently complain of poor cup quality. Due to the high price and scarcity, counterfeiting and adulteration of the product is often alleged. There is no way to confirm the authenticity of Kopi Luwak once it is exported. This unusual “organically processed” coffee is available from a few domestic roasters, but it is ridiculously expensive.
I have also savored a few cups of “Jacu” coffee from the Camocim Farm in Espirito Santo, Brazil. These “avian selected” beans have passed through the alimentary canal of the beautiful Jacu (a.k.a. Guan) bird, native to the region. Rich and mild; it gives new meaning to the concept of “bird-friendly coffee.”
Your 2008 Wines Of The Year
2008 had its moments:
NV Krug "Grand Cuvée"
2005 Gerard Boulay Sancerre Blanc “Monts Damnés”
2005 Joh. Jos. Prüm Auslese “Graacher Himmelreich”
1998 Ch. Lynch-Bages
1990 Ch. Léoville-Barton
1982 Ch. La Lagune Haut-Médoc
1990 Dom. Comte Georges de Vogüé Bonnes Mares Grand Cru
2004 Vaudieu Chateauneuf du Papes Rouge
2005 Vieux Télégraphe Rouge
1992 Quilceda Creek Reserve Cab
2005 Quilceda Creek Cab
2005 Quilceda Creek Merlot
1998 Leonetti Cab
2005 DeLille Cellars Chaleur Estate “Grand Ciel” Cab (Red Mountain, Washington State)
2003 Cayuse Vineyards “Impulsivo” Tempranillo (Walla Walla Valley, Washington)
2005 Betz “Père de Famille” & “Le Parrain” (Washington State Cab-based blends)
1988 Ch. Rieussec
NV Lustau Oloroso “Emperatriz Eugenia” Sherry
NV Lustau Pedro Ximenez “Murillo” Sherry
If You Could Have One Bottle... Any Bottle
I was thinking of the 1990 Domaine Leroy Latricieres Chambertin... or perhaps a 1900 Chateau Margaux. No, make that the 1921 d'Yquem...
Recommend me... Northwestern Beers
I love Rogue Ales, although some of them are pretty radical in terms of flavor intensity. Full Sail Amber seems like an excellent recommendation. You might also look for Fish Tale Ales. Their Oganic Amber Ale is widely available, and you may be able to find Winterfish Ale this time of year, for a more full-flavored brew.
Great hot chocolate in Seattle?
Both Le Pichet and Brasa serve delightfully decadent hot chocolate.
What's the most exotic thing you ate?
How about a 1924 Taylor Vintage Port? That seems passably exotic; it certainly was delicious! More to the point, I’ve relished fresh ripe durian fruit. However, like a good cigar, it seems that durian is much more enjoyable if you’re the one who’s actually doing the consuming and not the one sitting nearby, or, say, in a room upstairs.
I’ve had snail eggs – “escargot caviar” – from France. Quite tasty with a drop or two of Pernod. Just returned from Hong Kong, where I tried cold chicken feet at a Thai restaurant. Probably not destined to be my new comfort food. We did enjoy an extraordinary soup/broth at a Cantonese restaurant made with various pig parts, including the lungs, as well as the obligatory chicken feet.
I have tasted numerous rare and exotic coffees and teas over the years, including various aged Indonesian coffees and Chinese teas. Have also roasted, brewed and served the infamous “Kopi Luwak” on several occasions. This is coffee made from beans that have passed through the entire digestive system of the common palm civet – a member of the mongoose family. The Luwak coffee that I obtained years ago had a fascinatingly complex taste, but cupping reports of recent samples seem to frequently complain of poor flavor quality. I have also savored a few cups of “Jacu” coffee from the Camocim Farm in Espirito Santo, Brazil. These “avian selected” beans have passed through the alimentary canal of the beautiful Jacu (a.k.a. Guan) bird, native to the region. Rich and mild; I’ll eschew the temptation to make poop jokes about it. It does give new meaning to the concept of “bird-friendly coffee,” though.
Tea Wand?
That was undoubtedly a “bombilla,” a metal straw with a strainer tip that’s used by the Gauchos (and others) to drink yerba mate. Yerba mate (or just “mate,” as it’s commonly referred to in South America) is a popular caffeine-containing herb that comes in both green and “roasted” form. It’s customarily brewed in a gourd (“guaje”) and sipped through the strainer-straw by many enthusiastic aficionados in Argentina, Brazil, Paraguay and neighboring countries.
I haven’t heard of Norteamericanos using bombillas to sip “regular” (or herbal) tea here in the US, but I don’t see why you couldn’t if you wanted to. You can dispense with the strainers and infusers in that case.
If you have a Mexican Mercado (market) nearby you might be able to find these accoutrements there.
1985 Wine Suggestions?
The 1985 Graham or Fonseca Vintage Ports would make outstanding gifts.
The best thing your school cafeteria served
Cinnamon rolls. I attended elementary school in a small town in the Pacific Northwest in the sixties. Our cafeteria served food that was generally better than average, I suppose. The sloppy joes were a favorite, but nothing compared to the cinnamon rolls, made fresh from scratch. Unaccountably, they were served with a bowl of chili con carne (also made from scratch). The mystical connection between cinnamon rolls and chili persists to this day for me and many of my classmates.
Drip or Percolator?
I would certainly recommend a good-quality drip brewer, such as the Technivorm or the Bunn NHBX-B 10-Cup Coffee Maker, over any percolator. Comparing the wattage ratings of electric brewers can often (though not always) give you an indication of how hot they brew and how quickly they will recover to make the next batch. When in doubt, go with the higher wattage.
You might also consider a large gold-cone filter that sets atop an insulated serving carafe. You can preheat the carafe with hot water and then brew directly into it. It’s simple, elegant, relatively easy to clean, and can brew an excellent cup if you start with good fresh coffee and get the grind and steeping-time right. Saves money on filters in the long run, too. All you need is a kettle and a decent grinder to make it work.
Here’s a link to a discussion of coffee grinders:
http://chowhound.chow.com/topics/526832
Regarding the water issue, distilled water is not recommended for brewing coffee (or tea), as it generally results in a duller, flatter flavor. As numerous taste-tests have repeatedly shown, a certain amount of mineral content is desirable for coffee brewing; it results in a better extraction and livelier flavor. (Desirable minerals include calcium, certain bicarbonates and chloride compounds.) If your tap water tastes bad or is excessively mineral-laden, try using a reputable bottled water, such as Volvic, Fiji or Panna. Or you might consider installing a simple taste-and-odor filter or a reverse-osmosis water purifier. Your water, and everything you use it in will taste better. Happy brewing!
Coffee in a 100 cup coffee maker - Advice?
Regarding the ground coffee measurement: 1 pound will give you a weak cup; I’d recommend using at least 1-1/2 pounds, preferably 2 for a nice strong cup. 2-1/2 pounds is the upper limit for extra-strong coffee. Most brew-baskets won’t accommodate that much without overflowing during the brew cycle, anyway.
Find a reliable coffee purveyor and advise them of what you have in mind. Be prepared to tell them whether it’s a drip brewer or percolator, so they can grind the coffee properly for you. You might try a simple Latin-American blend. It needn’t be anything terribly exotic. I’d steer clear of excessively dark roasts.
Make sure the brewer is clean and RINSED as thoroughly as possible. Also ensure that the machine is fully warmed up before starting to brew – this can take a while. Assuming it’s a drip urn; find out whether it has a bypass feature. This is a small spigot that sends a portion of the brew-water directly into the urn, bypassing the coffee grounds in the brew basket. You can bypass up to half of the brew-water for a batch of this size. Bypassing some of the water will help reduce harsh and bitter flavors caused by overextraction. (Too fine a grind will also contribute to overextraction.) Be prepared to stir the coffee grounds in the (drip) brew basket a little, while the water is spraying over them, to make sure they are completely wetted through and do not bubble up and foam over. A wooden spoon or spatula can easily accomplish this, but be careful not to poke a hole in the filter.
Brew the coffee as close to serving time as possible and enjoy it while it’s fresh. It won’t keep well in a heated vessel. Transfer some if it to (preheated) insulated serving carafes if you’d like to hold it for a while.
