Taylor found this pot at Chapters yesterday – I had to go pick it up!
It reminded me of one of my favourite Bugs Bunny cartoons 🙂
Well, after having made a dozen coffees over the past few days (only 3 using the new Brewista scale), I’m starting to get into a 10 Step routine – which is a good thing for good, consistent coffee.
Before getting started, I placed my empty thermos mug on my scale, then tare (zero’d) it. I added water to the fill mark of the mug, and determined that my [amazon text=16oz thermos mug&asin=B002PY7AYS] holds 470 grams of water. (BTW, this is an awesome thermos – I’ve made coffee and forgotten the thermos at home – and returned home 7-8 hours later to a mug of coffee that is still hot! Additionally, you can fill it up, close the lid, and turn the mug upside down without a single drop leaking out! It also fits perfectly into the cup holders of my Jeep.)
Fill up the kettle – about 2 inches from the top. Put on induction stove, Boost mode.
Get out scale, place small cup on it, and tare the scale. Measure out 28 grams of beans.
Pour beans into grinder (set to 15), and start grinder. This takes about 10 seconds, and then empty doser back into the cup. Read More
Have been buying fresh roasted beans from Rogue Wave Coffee for the past few weeks, and just before Christmas, I tried a cup of coffee prepared using their pour-over technique – very tasty!
So, being the both feet kinda guy that I am, a few days later I’m on Amazon.ca, ordering some stuff:
- a [amazon text=Hario V60 Drip decanter&asin=B00755F9Z4],
- a [amazon text=Hario pour-over kettle&asin=B000IGOXLS] and
- a [amazon text=package of filters&asin=B001O0R46I]
A couple days later I have the goods, and I’m weighing out beans, Read More
The pizza oven has been sitting dormant since end of September. We’ve only had one really good snowfall so far this winter, and it’s been incredibly mild so far.
Tracey was feeling exhausted with the frequency of having people over since I completed construction of the oven, but I figured we were past due for some wood-fired oven pizza, so this past weekend I fired it up just for us 🙂 Used 4 good sized pieces of split birch to start things off, and added just a couple more pieces of birch and along with a couple small branches of seasoned applewood, and in less than an hour, the oven floor was approaching 700*F. The first couple pizzas were finished cooking in under 2 minutes!
- 1 lg. onion
- 2 lg. carrots
- 1 sm. cauliflower
- 2 lbs. chicken breast
- 3 tbsp. balsamic vinegar
- 2 tbsp. olive oil
- 4 cloves garlic
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. sweet curry
- 2 tsp. BBQ Belt chicken & Rib rub (from Silk Road Spices)
- 2 tsp. dried thyme
- Preheat oven to 350″F (I used roast and convection setting)
- Split cauliflower into pieces, and put along one edge of tray. Sprinkle with curry powder.
- Chop onion and carrot into chunks and place alongside cauliflower. Sprinkle with salt and pepper.
- Cut each piece of chicken breast into thirds or quarters, depending on size. Place in tray alongside onions and carrots.
- Season chicken with the Silk Road Spices rub, and thyme.
- Drizzle olive oil and balsamic vinegar over everything, and give everything a good stir. Make sure no vegetables are covering up the chicken pieces.
- Place tray into oven for about one hour. 15 minutes before hour is up, check things, give it a stir.
- If necessary, add a little bit of water or chicken stock (1/3 cup), and give everything a good stir before returning tray to the oven.