tag:blogger.com,1999:blog-1513120740156667979.post2706033440826712294..comments2009-03-23T08:33:35.345+09:00JMhttp://www.blogger.com/profile/10217417162407927647noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-1513120740156667979.post-15158760126066875582009-03-23T08:33:00.000+09:002009-03-23T08:33:00.000+09:00Hey guy, I’ve been out of pocket.<BR/><BR/>I found this latte art for you; sure ‘n begora:<BR/><BR/>http://i22.photobucket.com/albums/b329/wishnaway/irish/irishcoffee.jpg<BR/><BR/>Have you tried a pinch of chicory yet? That’s what we poor retired folks use to stretch out the second pass through the grinds.<BR/><BR/>PaddyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1513120740156667979.post-8311818824524736922009-03-19T13:03:00.000+09:002009-03-19T13:03:00.000+09:00Well, it seems that the way we all enjoy our coffee is different which is not surprising.<BR/><BR/>I do have to say that the statement <BR/><BR/>"The only reason someone would add milk to coffee is because the coffee is not that good."<BR/><BR/>is a bit too black and white, especially coming from someone who puts sweetener in his coffee. Sorry, Paddy, but that just made me laugh.<BR/><BR/>I roast my own coffee beans and I believe I can match the quality of any good to excellent commercially available bean out there no worries at all. I definitely don't have to hide any bad taste.<BR/><BR/>Anyway, I personally find that adding frothed milk to coffee does not change the taste so much but gives it a smooth texture and adds a very gentle touch to the experience. The latte art is much more about knowing that if I can do the art the texture of the milk is perfect for the coffee. The artistic aspect is just a fun add-on.<BR/><BR/>So, just enjoy the coffee the way you like and bear with me while I continue writing about how I think coffee should be experienced.JMhttp://www.blogger.com/profile/10217417162407927647noreply@blogger.comtag:blogger.com,1999:blog-1513120740156667979.post-11575440057612889732009-03-19T00:37:00.000+09:002009-03-19T00:37:00.000+09:00Well, it looks like I’ve been told on! By my bride, no less.<BR/><BR/>I “equal”ize my coffee, unless of course I have a pinch of fresh chicory handy.<BR/><BR/>Now Ellie, I didn’t know you could get a Swiss Miss down under! Well, that’s a different story, for sure. I myself am no stranger to the warm delight from a squeezed goat’s tit. But I wouldn’t adulterate it with coffee.<BR/><BR/>One of my favorite memories is of me and J-M gathering downstairs in the kitchen for a cup of Joe in the early morning and passing the time of day in pleasant conversation, waiting on the women folk to finish up with their beauty sleep.<BR/><BR/>J-M is the master bread maker in my book. Not bad with the hot sausage either.<BR/><BR/>I’m no stranger to Jimmy Dean’s hot sausage, although I’m married to a gal who won’t let any kind of sausage pass her lips. She won’t eat the meat of any four legged animal. That wasn’t so when I married up with her.<BR/><BR/>It is good to see J-M back and blogging.<BR/><BR/>I’m looking forward to hearing more about some sea adventures. And hope that you get to go along and enjoy the Captain’s berth, and accoutrements pertaining thereto.<BR/><BR/>PaddyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1513120740156667979.post-46836392935648486232009-03-15T13:24:00.000+09:002009-03-15T13:24:00.000+09:00Personally, I like milk in my coffee, but not any type of sweetener. Don't be intimidated by Paddy. The truth is, he uses sweetener. I don't. After you add milk, who needs anything else?<BR/>However, I do agree with him on this: I don't care about art in my coffee.Nannoreply@blogger.comtag:blogger.com,1999:blog-1513120740156667979.post-75041301344632490692009-03-15T12:31:00.000+09:002009-03-15T12:31:00.000+09:00Perhaps if American milk came anywhere close to the Swiss variety you might have a different take on it. ;) The only way I can handle even a drop of the stuff is to add it to a dessert and even then only mildly. Give me Coke Zero!Ellihttp://www.blogger.com/profile/08091713477146440846noreply@blogger.comtag:blogger.com,1999:blog-1513120740156667979.post-89442115503543944232009-03-15T12:13:00.000+09:002009-03-15T12:13:00.000+09:00I have an opinion. <BR/><BR/>The only reason someone would add milk to coffee is because the coffee is not that good.<BR/><BR/>Is it the bean (where it’s grown, how it was roasted, or how old it is) that’s the problem? <BR/><BR/>That’s my opinion; dairy is used to mask an inferior bean.<BR/><BR/>Why compromise with dairy unless a quality coffee bean cannot be had? <BR/><BR/>Coffee art? Leave that to the sycophant, unless that is the crowd you need to stand with.<BR/><BR/>Top-shelf, fresh coffee requires no dairy additive. <BR/><BR/>Dairy gets in the way of experiencing the true flavor of coffee. Sure, dairy is arty, if arty is your perclivity. <BR/><BR/>This is my take on the matter.<BR/><BR/>PaddyAnonymousnoreply@blogger.com