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Archive for February, 2010

Here are a dozen great uses for coffee filters.

1. Food covers. Place them over food cooked in the microwave. They are simpler than plastic wrap, and cheaper than paper plates or paper towels.  

2. Dish and pan protectors. Store and protect your good dishes by placing a coffee filter between each dish. Place several in a cast-iron skillet to absorb moisture and prevent rust.

3. Wine filter. If you crack apart a cork when opening a bottle of wine, filter the wine through a coffee filter.

4. Food wrappers. Excellent for holding tacos and other messy foods.

5. Scale helper. Place ingredients in a coffee filter for weighing chopped foods on a kitchen scale.

6. Grease soakers. Place on a plate to soak grease out of bacon and fried foods.

7. Spoon rest. Use a small stack to help keep counters clean.

8. Snack bowl. Great for popcorn.

9. Drip stoppers. Poke a hole in filter and slide onto a Popsicle stick or ice cream cone.

10. Cleaning windows and mirrors. This is my favorite use for coffee filters. Because they are lint-free, you won’t have all those fuzzies.

My $1 pack from Dollar Tree held 160 filters. That makes them less than a penny each.

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After reading the article again…the lack of willingness to harvest is not it…..I think the global warming issue weighs heavily on food supplies in general.  Just my personal observation.

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Frozen

Ingredients

  • 1-14 oz. can of sweetened condensed milk
  • 1/3 cup double strength coffee sweetened with 4 tb. Sugar while hot (allow to cool before using)
  • 1 cup whipped heavy whipping cream

Directions

In a large bowl, combine the sweetened condesed mild and the coffee into hand mixer; whip on high speed for 3-5 minutes. By hand fold in the whipped whipping cream. Make sure the mixture is evenly distributed.

Spoon the mixture into 6-8 serving dishes, then freeze for 3 hours or until firm.

Garnish before serving with a chocolate-covered espresso bean and chocolate syrup for a yummy treat.

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  • 1-1/4 cup chilled double strength coffee
  • 3 tablespoons chocolate liqueur
  • 2 tablespoons sugar
  • Chocolate syrup
  • Desired garnishes
  • Ice
  1. Pour coffee into a large glass, add Chocolate liqueur
  2. Add sugar and stir until disolved
  3. Top with whipped cream and syrup to taste
  4. Garnish with maraschino cherry, a sprinkle of cinnamon or chocolate shavings if desired

Enjoy!

 

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Not only does this recipe have rum, it also tastes like almonds.

This coffee recipe has a single espresso

1-1/2 teaspoons amaretto

1-1/2 teaspoons rum

1-1/2 teaspoons creme de cacao

3 ounces milk steamed

1/4 cup heavy cream

sliced almonds

Mix your espresso amaretto rum and de cacao in the glass.  Add 11/2 ounce steamed milk and 11/2 ounces milk foam. Top with whipped cream and almonds.

Might use Mokk-a’s Cafe Italia for this one!  How delightful!!

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SEATTLE–”Listen, this is important. Before we pour, you have to be sure the foam and the espresso are the same consistency,” Jackie McCallum says. “They both have to be silky smooth.”

McCallum is jovial and patient as she shows Cindy Strohmier of Duvall, Wash., how to make a heart-shaped pattern atop a latte at Caffé L’Arte, but there’s a hint of an intensity that might serve her well at an international barista competition she plans to enter next fall.

“Let’s face it, I’m a coffee nerd,” McCallum says after a demonstration for a caffeine culture walking tour in central Seattle.

A coffee nerd? Well, at least in Seattle, McCallum won’t be lonely.

The Pike Public Market on the waterfront is said to be the clear No. 1 tourist attraction in Washington state, but caffeinated creativity seems to infuse everything about this area.

And it goes much deeper than the fact that this city is where the global Starbucks empire (including its Seattle’s Best division) got started.

The Sky City restaurant at the Space Needle, a lasting symbol of the 1962 World’s Fair, has shaken off its “Denny’s in the Sky” reputation with an acclaimed and popular new local menu that includes braised short ribs that have been marinated in coffee for 24 hours.

Go into Oliver’s at the Mayflower Hotel and bartender Patrick Donnelly will insist you try his trademark cocktail, an espresso-based concoction called the Seattle Flatliner.

Big with customers of the Cheese Cellar at Fisher Plaza near the Space Needle and at Beecher’s near the public market is something called Barely Buzz, a hand-rubbed coffee-and-lavender-flavoured creation that took the American Cheese Society’s top honours in 2007 and 2008.

“It’s actually made in Idaho,” says Dennis Nelson of the Cheese Cellar, “but a lot of its popularity stems from Seattle. It’s a perfect fit here.”

There’s also a long list of confectioners and dessert places that work with coffee. The Chocolate Box, which doesn’t make its own products but selects and markets what it considers the best of the Seattle area, will soon open a bar dedicated to matching wines with chocolate and coffee-based foods.

Despite all the caffeine, Seattle drivers seem unusually patient and courteous. The coffee shops also seem to be friendly places where strangers are more than willing to engage you in conversation.

One morning at Seattle Coffee Works, near the market, upon learning that a Canadian was present, a group of sports fans wanted to know about the chances NHL hockey might replace the departed NBA team.

The next morning, in a Tully’s – a Seattle-based coffee chain that hasn’t expanded beyond the West Coast – there’s intense discussion among people reading newspaper coverage of a decision by big local employer Boeing to shift much of its 787 Dream liner production to South Carolina.

There’s anger, but also expressions of confidence that creativity and coffee will deliver new jobs and wealth.

“New inventions will create new work. You’ll build on the fact that this is Mircrosoft town, Starbucks town,” says Barrett Young, a software designer and “caffeine junkie” visiting from Los Angeles “for business and pleasure.”

Young tells a tale about Starbucks CEO Howard Schultz discovering a great cup of coffee in New York made using something called a Clover machine.

Upon returning to Seattle, Schultz apparently told an assistant to learn everything about Clover technology and arrange a flight so he could check it out first-hand.

“Turns out, he didn’t need a flight,” Young says. “They could get over to Clover (in Seattle’s Ballard neighbourhood) by cab. There’s lots going on in this town, but a lot of it revolves around high tech and good coffee.”

Starbucks has since bought the fledgling Clover operation and is rolling out the new machines in various locations.

Caroline Hinchliff, who guides a coffee and chocolate tour for an outfit called Savor Seattle, tells a similar version of the Clover story. Hinchliff is passionate about coffee and big on her city’s history and its role in pop culture.

“It’s a shame, but there is no Café Nervosa,” Hinchliff says of the spot where the Crane brothers would have meet in the TV sitcom, Frasier. “For Niles, it was `grande half-caf latte with a whisper of cinnamon,'” she tells a group of eight from Boston, Mississippi, Alaska, Toronto, northern California and locals from the Puget Sound area.

Hinchliff says there’s no consensus on how coffee became so deeply rooted in Seattle’s culture.

“Some say it’s because we have so many Scandinavians,” she says. “They can’t get enough coffee in Finland and Sweden. Some people attribute it to the amount of rain we get – the need for a pickup with the lack of sunshine.”

She has a picture of a Filipino coffee-bean stall at the market more than a century ago, but says that as late as the 1970s, it was the lack of good coffee in Seattle that inspired a trio of locals to found what we now know as Starbucks.

As for the future, she says she’s certain there are lots of new ideas and ventures in the works, pointing to Seattle Coffee Works, a collaboration of local roasters, and to small independent shops, which are everywhere throughout Seattle’s up-and-coming neighbourhoods.

“We have people coming from all around the world for coffee,” she says. “I can’t be totally certain about the past, but I’m sure there’s a great future.”

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Feb. 5 (Bloomberg) — Cocoa prices declined to a three- month low as a rally by the dollar eroded the appeal of commodities as alternative assets. Coffee fell for the third straight day.

The dollar rose to the highest level since May against the euro on mounting concern that budget deficits in Greece and other European nations will widen. Cocoa posted the biggest two- week drop since April.

Cocoa “is going to follow a lot of these other commodities to the downside,” said Michael K. Smith, the president of T&K Futures & Options in Port St. Lucie, Florida. “The dollar continues to strengthen. Everybody’s really worried about the global economic-growth picture.”

Cocoa futures for May delivery slid $124, or 4 percent, to $3,001 a metric ton on ICE Futures U.S. in New York, the biggest decline since Dec. 18. Earlier, the price touched $2,988, the lowest level for a most-active contract since Oct. 5. This week, the commodity dropped 5.7 percent, bringing the two-week slide to 12 percent.

Futures advanced 8.3 percent in the past year on speculation that global supplies would shrink. On Dec. 16, the price reached $3,510, the highest level since February 1979.

The price may fall as low as $2,800 in the next week to 10 days, Smith said.

Arabica-coffee futures for March delivery dropped 2.75 cents, or 2.1 percent, to $1.288 a pound. Earlier, the price touched $1.285, the lowest level since Oct. 2. The price fell 2.6 percent in the previous two days.

Coffee has climbed 8.1 percent in the past year as adverse weather damaged crops in Colombia and Brazil.

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