Thursday, September 18, 2008

Monmouth Coffee Company

As I’ve mentioned before, I really am quite picky when it comes to coffee. A couple of years back, after undertaking truly epic amounts of research, I splashed out on a second hand La Pavoni machine, an exquisitely designed piece of kit that always garners the request ‘Ooo, please can I have a coffee’ whenever someone sees it for the first time.

Rather than the modern day fully automated machines that do everything at the touch of a button, the La Pavoni relies almost entirely on the skill of the barista and it has taken me a considerable amount of time to get used to the intricacies and foibles of my particular machine. Even now I sometimes manage to overheat the water or over-pressurize the boiler which results in sub-standard espresso.

Over the last few years I’ve tried more brands, makes, grinds and blends of coffee than I care to think about and I thought I’d found the perfect one a few months back: one that made a good, strong espresso with a dark brown crema and a satisfying caffeine hit but could also be used to make a passable Americano or cappuccino if required (but never a latte, oh no. What’s the point?)

After working my way through so many crappy coffees, I was unwilling to move away from my Lavazza Rosso, afraid that I would break the cycle or destroy the spell and I would forever be searching for that perfect coffee again, morosely drinking thin espressos with no crema and an acrid bitterness.

And then my brother, also a self-confessed coffee connoisseur bought me a bag of coffee from the Monmouth Coffee Company.



Far from sourcing from the same vast coffee plantations, Monmouth Coffee Company get their beans from single estates and cooperatives all over the world. Their blends change seasonally and they are constantly looking for the best coffees in the world, creating unique blends and flavour profiles that ebb and flow according to their estates of origin and the seasons.

An Indian bean that might be good for a French blend this spring might be better as a light roast next year. A Colombian single estate bean might blend well with a Guatemalan bean when lightly roasted, but pair better with an Ethiopian when dark roasted.

The current espresso blend consists of a Brazilian Fazenda Rodomunho combined with Grupo Asociativo Quebradon from Columbia and a Guatemalan Finca San Francisco Tecuamburro for a chocolaty finish (I have no idea what these mean either but I suppose it is like blending red wine: Cabernet Sauvignon base for fullness with a little Merlot and Mouvèdre to soften the impact and provide fruity top notes. Wow, I almost sound like I know what I’m talking about).



While I might not really understand the complexities of bean blending, the good people at Monmouth certainly do. The coffee was so much better than the espresso that I am used to. It was freshly ground and gently subtle with a delightfully soft bitterness. There were definite hints of dark chocolate as well that became even more apparent when it was lengthened into an Americano. Certainly one of the best coffees I've had the pleasure of tasting in a long time. And they even do mail order.

www.justcookit.blogspot.com

Tea Espresso?

I know, I know, I know that I've just posted about the delights of coffee but that was before I was sent this link

Red Espresso

It is an 'espresso' style drink made entirely from Rooibos tea. It is caffiene free, packed full of anti-oxidents (and I know recent research suggests that anti-oxidents do absolutely nothing for the human body. Nada) and looks (almost) as good as the real thing.

It's not available in the UK yet but I cannot wait to get my hands on some. And as soon as I do, you'll be the first to know.

海老天ぷら/EBI Fried

18 september 2008, kamis sore,

Pagi tadi da bikin ebi fried nya, malam tinggal goreng aja....ini ebi fried kesukaannya si Mei, kalo menu udang lain die ga begitu suka makan...tapi kalo ini, wah, bisa makan banyak...hehehe


Bahannya

200 gr udang, kupas kulit, tinggalkan buntutnya

50 gr tepung trigu

100 gr tepung panir

garam lada

1 bh telur, kocok


Saos ^ aduk rata^

2 sdm saos tomat

1 sdm cabe botol

1/2 sdm olive oil

Caranya, balurkan udang ke tepung trigu, biasanya gw si masukkin aja tepung trigu, garam lada ke plastik bening, trus masukkin udangnya, pegang plastiknya trus dikocok2 gitu deh mpe rata.
Lumurin udang ke telur kocok, lalu lumurin ke tepung panir, goreng deh mpe kekuningan, sajikan dengan saos. NYAM....nyam.........

Fisiología sentimental.

"En los lóbulos parietales se desarrolla el sistema emocional y el sistema valorativo. El sistema emocional esta en las 2 amígdalas cerebrales (situadas cada una detrás del ojo, a una profundidad de aproximadamente 5cm), en estas están todas las emociones que tenemos y que damos cuando algo o alguien interfiere en la actividad que este haciendo en el exterior. Por otra parte esta el sistema valorativo, este es la relación que existe entre los lóbulos prefrontales (que como su nombre lo indica esta atrás de la frente) y las amígdalas cerebrales, esa relación "física" se llama hipocampo."

Fuente: Wikipedia (tags: Cerebro)


¿No es absurdo que nuestro sistema emocional se pueda resumir en una frase tan estúpida como es "Te quiero con la amígdala cerebral"? Pues según parece, así sucede... pero -me pregunto yo-, ¿no es demasiado reduccionista limitar nuestras emociones y sentimientos a un mero cúmulo de reacciones químicas, expulsiones hormonales a través de glándulas cerebrales y descargas eléctricas? Encuentro notablemente romántico el concepto de las descargas, ya que aveces es lo que sentimos ante la presencia de algo/alguien que "nos hace sentir" (y oh, adoro el chasquido que se escucha en mi cabeza en esas situaciones, casi como si saltaran los plomos de la emoción); pero a veces el querer hacerlo todo a través del Santo Métiodo Científico resulta exasperante.

Supongo que es éso lo que me hizo replantearme todo lo que tiene que ver con mi carrera (Psicología), una "ciencia" inexacta donde se pretende pragmatizar dicho método sin ton ni son; donde se olvida que antes de los microscopios y electrodos existía un "Siento una presión en el pecho, una tristeza inexplicable, tengo roto el corazón"; donde a veces parecen olvidar que tratas con otra persona, no con un conejillo de indias parlanchín.

No defiendo el psicoanálisis, pero creo que un buen psicólogo debe de empezar por conocerse a sí mismo para ser capaz de comprender a los demás. "Nadie mejor que un loco para entender a otro loco", siempre me he dicho. Porque, al fin de cuentas, ¿no hay que estar mu loco para vivir en el mundo que nos rodea? ¿Acaso no son los locos otra cosa que soñadores diurnos? Por supuesto, hablo de una locura sin base fisiológica, es decir, nada de enfermedades mentales... ¿Acaso no es esa locura la que me hace vibrar al sentir (repito, SENTIR) una canción?

Una vieja canción de Kula Shaker rezaba: "Escucho el sonido de la batería en una melodía... sé que el momento ha llegado..." las descargas comienzan a sucederse en repetición contínua en mi cerebro, erizando el alma... sintiendo toda su armonía y perfección.

¿Reduccionismo fisiológico? Por favor...

I hear the sounds of drums....

Hungarian Goulash



Hungarian Goulash

For more information check this out
Usually served with sour cream and noodles . I don't have sour cream and I am Irish so Potatoes it is .
Ingredients
  • Pork neck
  • 2 medium onions, chopped
  • 2 cloves of garlic
  • 2 medium tomatoes, peeled and chopped, or 1 tbs. tomato paste
  • 2 fresh green peppers,yellow or red
  • Mushrooms I used Shiitake (mushrooms)
  • 1 tablespoon Hungarian paprika powder
  • 1 teaspoon ground caraway seed
  • 1 bayleaf
  • Ground black pepper and salt according to taste
    • water
    • Dash of cider vinegar
    • I also added a few black olives

    • I sauteed the onions and mushrooms. Then added all the rest to a pot and cooked in the oven at 200 c For nearly 2 hours .

100 THINGS YOU MIGHT LIKE TO TRY...

100 THINGS YOU MIGHT LIKE TO TRY...





So after reading the The Omnivore’s 100 ZenKimchi decided to make his own list of 100korean foods you got to try. So if you see food as your extreme sport you should try everything on this list. But personally I think food is to be really enjoyed without fear so I would advise against trying everything on this list as some of it just is not good.


1. Myeolchi Bokkeum (Stir-fried Anchovies)

2. Samgyetang (Ginseng Chicken Soup)

3. Bulgogi (Grilled Marinated Beef)

4. BulDalk (Burn-your-pants-off Spicy Grilled Chicken)

5. DalkBal (Spicy Chicken Feet)

6. Korean Fried Chicken

7. Dalk Galbi (Stir-fried Marinated Chicken and Veggies)

8. San Nakji, chopped (Semi-live Baby Octopus)

9. San Nakji, whole (Live Octopus)

10. Sundubu Jjigae (Soft Tofu Stew)

11. Juk (Rice Porridge)

12. Galbi (Grilled Short Ribs)

13. Galbitang (Short Rib Soup)

14. Shinseollo (Fancy Hot Pot)

15. Gobchang Gui (Grilled Beef Intestines)

16. Seng Gan (Raw Beef Liver)

17. Galbi jim
(Stewed Ribs)

18. Bossam (Steamed Marinated Pork with Lettuce Wraps)

19. Japchae (Clear Noodles Stir-fried with Pork and Vegetables)

20. Jaeyuk Bokkeum (Spicy Stir-fried Pork)

21. Kimchi Jim
(Stewed Kimchi with Tofu)

22. Ddong Jip (Chicken Gizzards)

23. Odeng/Eomuk (Street-side Fish Noodles)

24. Hoddeok (Stuffed Street-side Pastries)

25. GeiJang (Raw Fermented Crabs)

26. Hongeo (Fermented Skate)

27. Gochujang Samgyeopsal (Grilled Pork Belly Smothered in Red Pepper Paste)

28. Lotteria’s Shrimp Burger

29. Sae-u Kang (Shrimp Flavored “Fries”)

30. Doenjang Jjigae (Fermented Bean Paste Stew)

31. Cheonggukjang (Stinky Fermented Bean Paste Stew)

32. Boshintang (Dog Soup)

33. Seonji Haejangguk (Hangover Stew with Clotted Cow Blood)

34. Ddeokbokki (Chewy Rice Cakes in Spicy Sauce)

35. YukHui (Raw Beef Salad)

36. MiyeokGuk (Seaweed Soup)

37. Mae-eunTang (Spicy Fish Soup)

38. Nakji Bokkeum (Stir-fried Baby Octopus)

39. Ojingeo (Dried Cuttlefish)

40. Beondaeggi (Silkworm Larvae)

41. Golbaenggi (Sea Snails)

42. Jangeo Gui (Grilled Eel)

43. Jaratang (Turtle Soup)

44. Bogeo (Blowfish)

45. Sae-u Sogeum Gui (Salt Grilled Shrimp)

46. Deodeok Root

47. BindaeDdeok (Mung Bean Pancake)

48. Pajeon (Green Onion Pancake)

49. Bibimbap (Mixed Rice and Vegetables)

50. Boribap (Mixed Barley Rice and Vegetables)

51. Marinated Garlic

52. Patbingsu (Shaved Ice and Red Bean Treat)

53. Dotorimok (Acorn Jelly)

54. Naengmyeon (Chilled Noodles)

55. Makkoli/Dongdongju (Rice Beer)

56. Bokbunja (Raspberry Wine)

57. Soju (Rice Whiskey)

58. Andong Soju (Strong Rice Whiskey from the Andong Region)

59. Jogae Gui (Grilled Shellfish)

60. Haepari (Jellyfish)

61. Gyeran Jim (Steamed eggs )

62. Corn Ice Cream

63. Dolsot Bibimbap (Mixed Rice and Vegetables in a Sizzling Stone Pot)

64. Mandu (Stuffed Dumplings)

65. Ddeokguk (Chewy Rice Cake Soup)

66. Songpyeon (Stuffed Chewy Rice Cakes)

67. Hot Bar (Fried Fish Batter Street Food)

68. Shikhye (Sweet Rice Punch)

69. Any product with Green Tea in it (you should try eat at Boseong )

70. Gujeolpan (Nine-section Dish)

71. Yogurt Soju Cocktail (I like the fruit soju cocktail never had the yogurt)

72. Baechu Kimchi (Cabbage Kimchi)

73. Any Kimchi that’s over 3 years old

74. Baek Kimchi (White Cabbage Kimchi)

75. Shake-’em-up Dosirak

76. Mul Kimchi (Water Kimchi)

77. Oi Sobagi (Stuffed Cucumber Kimchi)

78. Ggakdugi (Cubed Radish Kimchi)

79. Sae-u Jeot (Salted Tiny Shrimp)

80. Myeongran Jeot (Salted Pollack Roe)

81. Changran Jeot (Salted Pollack Guts)

82. Ssamjang (Mixed Soybean and Pepper Paste)

83. Kalguksu (Hand-cut Noodle Soup)

84. Ramyeon (Ramen Noodles) in a Tin Pot

85. Entire Hui Meal (Korean style Sashimi)

86. Gimbap (Seaweed Rice Rolls)

87. Jokbal (Pigs Feet)

88. Sundae (Blood and Noodle Sausage)

89. Yeot (Traditional Korean Candy)

90. Naengi (Shepherd’s Purse)

91. Kimchi Jjigae (Kimchi Stew)

92. Budae Jjigae (“Army Base” Stew, traditionally including hot dogs and Spam)

93.Agu Jim
(Stewed Monkfish)

94. Haemultang (Seafood Soup)

95. Nurungji (Hot Water Mixed with Rice Scrapings in a Stone Pot)

96. Sujebi (Rustic Dumpling Soup)

97. Janchi Guksu (Thin Noodles in a Seaweed Broth with Condiments)

98. BungeoBbang (Goldfish-shaped Stuffed Pastry)

99. Raw Ginseng or anything with Ginseng in it

100. MakHui (Chilled Sashimi Soup)


I would like Gamjatang to be on this list .I don't think anything from Lotteria should be here. I think anything from a small country market should be here (from a town not bigger then 15 ooo people), its truly special to be involved it that. I would Also like to see goat and Duck. Maybe yukkaejang or anything with Korean mountain vegetable.

But after all that I am left with 85 . I do want to eat all the sea food stuff . Which I have been planning with some Korean friend. I have had eel at home many times . I have been eel fishing.

Not sure about eating cows stomach( I have done its not good) and the Liver but its not good and I think the liver is a filter I am not sure its really very good to eat raw.

Silk worm Larva stinks . I just don't want to eat something that smells that bad.

And steamed eggs should be ate while hanging out naked at the sauna .