Like I said, between work and the World Cup I don’t have a lot of time to dedicate to this blog, and my other two, but here are two random pictures that are pretty cool, to me at least.
I’ve been trying for a weeks to achieve the level of frothiness on my Greek coffee that I’ve seen others accomplish. This is definitely a step in the right direction.
Also, I’ve acquired a hand-cranked, burr grinder for grinding my own coffee into powder. Definitely worth it. I buy my coffee at the Coffee and Tea Exchange here in Chicago, which is a great place for spices, tea and a great variety of coffees.
I, also, have recently purchased a signed copy of Medium Raw. I’m huge Bourdain fan and I liked A Cook’s Tour and Kitchen Confidential, so this should be a good read. Plus, its signed, so that’s cool by itself.
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MOJO HD is like the Arrested Development of TV Channels, it might not have had a huge audience, but it made up for it with having kick ass content and, in the end, it was cancelled way too soon. An entire channel devoted to drinking, eating, cooking and travelling that wasn’t successful? Had to be an advertising problem…
Here are some of the shows they offered:
Three Sheets. This show was the first one I discovered from Mojo on Hulu. I watched all three seasons (at the time, all four are now on Hulu) in the matter of a couple weeks. Its the perfect job. Why? Because, unlike a lot of travelling chefs and other tv personalities, host Zane Lamprey auditioned for the role and won it, simply put. Zane is hilarious and genuinely likes what he’s doing and actually consumes alcohol, a lot. Its right up my alley.
After Hours With Daniel. A TV show about small parties after midnight. In some of the best restaurants New York has to offer. Hosted by awesome chef/restauranteur Daniel Boulud and guest starring new chefs every episode. How can this show not be good?
Pressure Cook. This show is a bit gimmicky, following chef and Italian-American stereotype Ralph Pagano as he travels to different parts of the world and “works” his way back home in different food jobs. It gets better after the first few episodes.
Beer Nutz. As a long time homebrewer, I’m a bit hesitant to call this show “good”. Its in no way unwatchable, its just clear that this particular show was produced and hosted by people who know almost nothing about beer and it brings the show down, way down, for people who know anything more than a little bit about beer.
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I have Crohn’s disease, and I haven’t been able to drink coffee for about 8 years. However, a few weeks ago I was finally clear to do so. I knew exactly what I would be going for. Cappuccino? Not after 10:00am (I’m rarely awake before then). Espresso? Definitely, sometimes. Diner coffee? No, thank you, especially if it has the name Folgers or Maxwell House on it.
No, I require something thicker, fuller, syrupy even. Greek/Turkish coffee is the perfect answer. Turkish coffee is different from most other coffees. Although its made from the same beans, etc, its not filtered. Rather, its made from coffee ground to a powder and mixed directly with water.
To make Turkish coffee you need two things. First, and most importantly, you need a džezva (cezve) (or a bríki, in Greek). Its the tiny pot that is used to boil the coffee. Second, and obviously, you need coffee. You can either buy preground turkish coffee, available at most middle eastern groceries, this will come with cardamon mixed in, or you can buy a burr grinder or a traditional turkish coffee grinder and grind your own beans. Obviously, grinding your own will yield a fresher tasting coffee.
Once you have your resources together grab a small coffee cup, or an espresso cup or a demitasse cup, and use it to measure out your water. Add one cup of water per each cup you’re making, the briki should hold about 4 small cups total, and top off with a little extra to account for boil off.
Next, you want to add a heaping teaspoon of coffee for each cup you want to make to the briki. Sugar is to taste, but you also want to add this now, I add a good amount, a little less than a teaspoon for each cup.
Next your going to add this to the heat, stirring occasionally for the first minute or so. Then, let it go. Before long, it will start to boil, and it will boil hard and fast, so keep an eye on it (watch the video for an example). Once it boils up, quickly remove it from the heat (being careful not to spill any on yourself) and add it to the heat one more time, let it boil up again and remove.
Grab your cups and slowly pour the coffee in and enjoy.
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