Friday, February 16, 2007
Coffee, chocolate and toast
I was at a brew pub and when some friends sat down and asked the waitress what they had, I recommended what I had. After she said "Stout" I said "it tastes like chocolate, and coffee and toast." At least one person ordered the stout and asked me to repeat my description as he sipped.
The caramel sweetness feels all cool your mouth while the gentle bitterness gives you a little tingle. The color is really what fills your mouth. There is something about darkness, it attracts us and scares us. I like to joke that in the dark, you can't see what you should be scared of so why worry? Standing in a well lit room with a monster, that is scary. A dark beer like that is something you can stare into but not see to the other side, like it just goes on forever. I find myself taking big bites sometimes because I like they way they feel, a big mouthful of beans is so much fun to chew and to taste and feel on every surface possible. That, friends, is how a nice full bodied beer feels, endlessly filling your mouth without the need for excessive volume.
So here we are, years after that day in the brew pub. Many beers later, some of them brewed on my own. I think to myself, isn't time for some coffee, chocolate and toast? I brewed a pot before work and brought it with me in a thermos. I have bread in the office these days so I toasted a few slices and spread on some chocolate coconut spread. Sadly it was another day of eating at my desk, the breakfast memories didn't get to take their rightful place in my mind. After my first sip of coffee, though, I did remark that it tasted like a Saturday. May a Saturday soon show us all breakfast as memorable as my description of that beer.
The caramel sweetness feels all cool your mouth while the gentle bitterness gives you a little tingle. The color is really what fills your mouth. There is something about darkness, it attracts us and scares us. I like to joke that in the dark, you can't see what you should be scared of so why worry? Standing in a well lit room with a monster, that is scary. A dark beer like that is something you can stare into but not see to the other side, like it just goes on forever. I find myself taking big bites sometimes because I like they way they feel, a big mouthful of beans is so much fun to chew and to taste and feel on every surface possible. That, friends, is how a nice full bodied beer feels, endlessly filling your mouth without the need for excessive volume.
So here we are, years after that day in the brew pub. Many beers later, some of them brewed on my own. I think to myself, isn't time for some coffee, chocolate and toast? I brewed a pot before work and brought it with me in a thermos. I have bread in the office these days so I toasted a few slices and spread on some chocolate coconut spread. Sadly it was another day of eating at my desk, the breakfast memories didn't get to take their rightful place in my mind. After my first sip of coffee, though, I did remark that it tasted like a Saturday. May a Saturday soon show us all breakfast as memorable as my description of that beer.
Monday, February 05, 2007
autoclave
India loves the pressure cooker. I think I knew this before but I was reminded on my recent trip. I have been reading a lot about it and it seems to be a miracle machine. Containing the steam retains nutrients (and essence, I imagine). It also conserves energy and takes less time. The pressure allows water to cook at temperatures beyond its boiling point. Similar machines used to sterilize medical tools are called autoclaves.
I have been pressure cooking my black beans the last two weekends. I suggested it with vegan mike one night for a soup he was making. We discussed its mechanics as I showed him how to use it. He has since made two soups and two batches of red beans.
I haven't done anything complex in it, just plain black beans at an amazing speed. I will do some kind of soup or stew and report back.
Autoclaved Black Beans
Add dry beans to pressure cooker. Add water until the bean are submerged by a few inches. Bring to a boil, boil for 2 minutes, turn off heat and let soak for 1 to 4 hours. Remove water, rinse slightly. Add water until beans are submerged by one inch. Close pressure cooker, place the weight on top on its highest setting (my weight has different little holes with different numbers next to them). Boil. When pressure builds up enough to hiss or shake the weight, start the timer for 25 minutes. Lower the heat until just a little shaking or hissing takes place. Once time has passed remove the weight. Remove from heat and run some cold water on the pressure cooker until steam stops charging out. Open, season and enjoy.
I have been pressure cooking my black beans the last two weekends. I suggested it with vegan mike one night for a soup he was making. We discussed its mechanics as I showed him how to use it. He has since made two soups and two batches of red beans.
I haven't done anything complex in it, just plain black beans at an amazing speed. I will do some kind of soup or stew and report back.
Autoclaved Black Beans
Add dry beans to pressure cooker. Add water until the bean are submerged by a few inches. Bring to a boil, boil for 2 minutes, turn off heat and let soak for 1 to 4 hours. Remove water, rinse slightly. Add water until beans are submerged by one inch. Close pressure cooker, place the weight on top on its highest setting (my weight has different little holes with different numbers next to them). Boil. When pressure builds up enough to hiss or shake the weight, start the timer for 25 minutes. Lower the heat until just a little shaking or hissing takes place. Once time has passed remove the weight. Remove from heat and run some cold water on the pressure cooker until steam stops charging out. Open, season and enjoy.
Labels: beans, black beans, pressure cooker
