HomeRoast Digest


Topic: Roasting manually or automated or somewhere in between and other ramblings OT (56 lines)
1) From: Mike McGinness
I agree roasting coffee is simply a form of cooking. Some like simple set it
and forget it cooking, some want to be able to find every possible flavor
and will try any technique necessary. Open wood fire or gas range. Some like
automatic meals (can we say pre-packaged and microwave) others search out
the finest freshest ingredients lovingly blending flavors. Roasting coffee
exactly the same. Even commercially. Totally automated or a Roast Master
lovingly monitoring and controlling the roast. I'm all of the above. If time
was not a factor much more from the chef side, but during the week Schwan's
often finds it's way in the oven or microwave. However, advanced cooking is
not for everyone by desire or aptitude. It can also be challenging as well
as disappointing.
I'm taking the bulk of Christmas dinner to my sisters. She asked if I was
bringing a ham again, I said no I was going to do something different for
Christmas. And as is my usual, got carried away! The turkey went it's
'bathe' last night. A bath of water, sea salt, dark brown sugar, soy sauce,
ginger root, garlic cloves, sweet onion, allspice, lemon juice, pepper and
thyme. Added the core from the "fresh" pineapple an hour ago plus red &
orange sweet peppers and mandarin orange peel. Will go into the sauna
(Traeger) 'bout 4am @225 to warm up for 8hrs after it's 24hr cold bath:-)
Think I'll use cherry instead of mesquite this time...
Major DISAPPOINTMENT to the taste buds. Fresh pineapple - not. The fruit
salad will not be what I'd hoped but in honesty it will be what I expected.
This pineapple compares to the field ripened pineapple I picked up last
month at the farmers market in Hilo as 2 week old roast compares to 48hr
rested! The flavors there, but it's not all there. And couldn't find
strawberry papaya anywhere! Boo-hoo. An no apple bananas either. Waaaah!
(they be little short guys much firmer than what's marketed Mainland, taste
the same but stay firm and don't turn brown after 5 days in our fruit salad
last month) Oh well.
Since I'm complaining no Hawaiian sweet potatoes either (they're purple! but
taste 'bout the same) Just mixed the candied sweet potato topping of butter,
brown sugar, unsweetened coconut, chopped macadamia nuts, a bit of flour,
touch of fresh ground nutmeg and Vietnamese cinnamon (the opposite end of
the quality spectrum from Vietnamese Disgusta:-) I'm making myself hungry!
Plus I'll be making another pineapple macadamia nut upside-down coconut rum
cake per directive of my sister Kris and her husband! (they kind of fought
over the few pieces we left them after the party a couple weeks ago...:-)
Taking ISH Napoleon Valley Estate and (duh) a Kona with us. Since Debi & I
are the only coffee drinkers just the French Press & Zass' Turk.
Enough of a break, back to the kitchen and then some more wrapping!
MM;-) aka Kona Krazy miKe mcKoffee
Variable Variac Rockin' Rosto Roasting
Miss Silvia brewin'
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