I will be out of the office starting 11/26/2002 and will not return until 12/02/2002. I will respond to your message when I return. homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I bought some of this awhile back, (my stash has consisted of three or four varieties at a time, before I started to run out of my favorites). Felt it was good, but wasn't crazy about it, so I left it - until I ran out of my last caffeinated stash, (Bolivia). Well, I roasted some a few days ago (forgot to add the date to the jar as I usually do), but I'd say it had about a four day rest. Couldn't resist trying a cup right after roasting (as I tend to succumb to doing with the Bolivia & Costa Rican Decaf most times - what can I say, I have no willpower). Ugh. Started to think I pulled it off the heat way too soon, even though I knew it needed to rest... Anyway, I made a gentile cup in my Moka pot (put in hot, almost boiling water in the reserve, then put it on a low heat temp til it was done). All I can say is, I guess I'm improving my roasting methods.! What a delicious cup! (So is THIS what African origins are supposed to taste like?!) Delicious! Can't say that my palate is as refined as most of you guys - but I DID smell the caramel, and although I can't define the rest of the nuinces that Tom writes about, I must say it is different than what I've been drinking, and it's one good cuppa. Lynne |
This goyim meant to say 'gentle' cup, not 'gentile'! Lynne On Oct 10, 2006, at 11:05 AM, Lynne wrote: <Snip> |
I have some resting ... brewing it tomorow ... On 10/10/06, Lynne wrote: <Snip> |
Goya |
See! What do I know! L. On Oct 10, 2006, at 1:10 PM, Barry Luterman wrote: <Snip> |
--Apple-Mail-212--331810666 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; format=flowed I believe the proper term is "goyische cup," e.g., the Holy Grail. Sorry, I couldn't resist. On Oct 10, 2006, at 10:05 AM, Lynne wrote: <Snip> Sandy www.sandyandina.com --Apple-Mail-212--331810666 Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset O-8859-1 I believe the proper term is = "goyische cup," e.g., the Holy Grail. |
--Apple-Mail-222--329033235 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; delsp=yes; format=flowed "Goyim" is actually plural; it is Hebrew, not Yiddish, for "the Nations," which in Biblical times meant ALL nations including the Hebrews. It eventually evolved to mean "all the other nations." And the first use of the word "gentile" was in the NT, when Jesus (or was it Paul--cut me some slack, I'm Jewish) referred to outreach of Jesus' message to those not of Hebrew "nationality:" thus, early Christians were not Gentile if, like Jesus, they were Jewish! The proper Hebrew (and now also Yiddish) singular word for a non- Jewish woman is "goya" or even the gender-neutral "goy," but "Christian" or "gentile" is just fine too. (OTOH, "Jewess" to refer to a Jewish woman is definitely archaic). However--and many of my fellow Jews may not know this--the words "shiksa" and "shaygetz" used to refer to gentile men and women are despicably pejorative: as bad, IMHO, as the "n word." They literally mean "vermin;" and I do not hesitate to correct anyone of any religion who uses them in my presence. On Oct 10, 2006, at 10:18 AM, Lynne wrote: <Snip> Sandy www.sandyandina.com --Apple-Mail-222--329033235 Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset O-8859-1 "Goyim" is actually plural; it = is Hebrew, not Yiddish, for "the Nations," which in Biblical times meant = ALL nations including the Hebrews. It eventually evolved to mean "all = the other nations." And the first use of the word "gentile" was in = the NT, when Jesus (or was it Paul--cut me some slack, I'm = Jewish<g>) referred to outreach of Jesus' message to those not of = Hebrew "nationality:" thus, early Christians were not Gentile if, = like Jesus, they were Jewish! |
--Apple-Mail-1--328679315 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; format=flowed Ha! Very good. L. On Oct 10, 2006, at 4:18 PM, Sandy Andina wrote: <Snip> --Apple-Mail-1--328679315 Content-Transfer-Encoding: 7bit Content-Type: text/enriched; charset -ASCII Ha! Very good. L. On Oct 10, 2006, at 4:18 PM, Sandy Andina wrote: I believe the proper term is "goyische cup," e.g., the Holy Grail. Sorry, I couldn't resist. On Oct 10, 2006, at 10:05 AM, Lynne wrote: HelveticaAnyway, I made a gentile cup Lucida GrandeSandy Lucida Grandewww.sandyandina.com --Apple-Mail-1--328679315-- |
This is a multi-part message in MIME format. Absolutely. Never use those two words. goy, Goya and Goyim are the = only acceptable words. |
Lynne- if you "Can't say that my palate is as refined as most of you guys-..." Let me tell you- when I rode my bike up to work, me and my Red Mop Bucket coffee mug passed a 7-11 enroute. I gassed up with the best smelling brew or made a fresh pot at about 1.5X strength, since my Mop Bucket mug held almost the whole pot. Add cream and sugar- How's that for a defiled palate? I also used to like to stop at McDonalds in the early morning for some fresh cholesterol and coffee. It seemed the Dreck Pits made decent coffee if their equipment was just cleaned. Now, there's Baroness andBoyer's who roast in situ. DazeBog roasts here and screws up the coffee market far and wide with their product. I dislike being in the same area! I was astounded by the Bolivian Organic Cenaproc peaberry when I first roasted and brewed it early '05. That's when I decided 5# would be a good sample size. I put the rest of my 2# aside until I learned how to roast bigger batch sizes. I got the RK Drum, now I'm accumulating the real material to build a roasting cupola over a greatly modifed pair of gas fired BBQ heat sources. BTU and BTUH are totally different terms. The SC/TO was self-defeating on two counts: the SC-8 is a very good popcorn popper and I'd be inclined to try the Turbo Oven for its design purpose. The eBay sniper rif-raf manage to jack the price up near retail. Cheers -RayO, aka Opa! On 10/10/06, Lynne wrote: I bought some of this awhile back, (my stash has consisted of three or four varieties at a time, before I started to run out of my favorites). Felt it was good, but wasn't crazy about it, so I left it - until I ran out of my last caffeinated stash, (Bolivia). Well, I roasted some a few days ago (forgot to add the date to the jar as I usually do), but I'd say it had about a four day rest. Couldn't resist trying a cup right after roasting (as I tend to succumb to doing with the Bolivia & Costa Rican Decaf most times - what can I say, I have no willpower). Ugh. Started to think I pulled it off the heat way too soon, even though I knew it needed to rest... Anyway, I made a gentile cup in my Moka pot (put in hot, almost boiling water in the reserve, then put it on a low heat temp til it was done). All I can say is, I guess I'm improving my roasting methods.! What a delicious cup! (So is THIS what African origins are supposed to taste like?!) Delicious! Can't say that my palate is as refined as most of you guys - but I DID smell the caramel, and although I can't define the rest of the nuinces that Tom writes about, I must say it is different than what I've been drinking, and it's one good cuppa. Lynne |
Oh, Shoot! I saw the header and thought Tom had some more in. I enjoyed the Tanzania Songea, too. By the way, I've posted a bunch of neat photos to my blog -- none coffee-related (yet) since I have yet to make decent Latte Art. These are some sky and light effects from a storm in April '05 -- no filters, no Photoshop, no nothing, except resizing to 512x384 for the web.http://www.TheNextWindow.comTerry -- Terry Stockdale -- Baton Rouge, LA My computer tips site and newsletter: http://www.TerrysComputerTips.comAt 10:05 AM 10/10/2006, you wrote: <Snip> |