The Perfect Cup of Coffee

Sort of an impossible subject title to follow. Many will argue on what the perfect cup of coffee is. When I say many, I mean people, ethnicities, races, subcultures, sexes, traditions, cultures, ways of life. The world takes their coffee very seriously and some with cream & sugar. So who's to say which coffee is the best? Is it Cuba's potent thimbles of viscous espresso? Ethiopia's meticulously spiced brew & blend revealing a lesson of history with every sip? Vietnam's unique and smart combination of condensed milk and French roast? Or maybe it's a ventidoubleshotskinnymochasugarfreevanillamacchiatolatte with 1/2 soy, 1/2 skim, couple of ice cubes, extra whipped cream, low fat margarine, fortified pomegranate-acai energy wheatgrass shot of...

You know, most American's prefer the water based drip sipped from the styrofoam at your local mechanic's waiting room. I guess you can get used to anything (like Sweet 'n' Low).

I'm wondering....I'm wondering if it is possible to make that perfect cup of coffee. Considering that coffee is deeply rooted in tradition. Tradition usually comes with a side of pride. Pride can be paired with hard-headedness. Probably not.

I'm actually kind of new to coffee. Was never much into it. But after seeing all these different takes and the endless possibilities yet to be explored, it got my tail wagging.

What if I spiced a cuban roast with cardamom, cloves and cinnamon, blended it with condensed milk and served it over ice?

Savory applications have always interested me as well. (Ground coffee beans make a great crust on beef)

You know some Ethiopians like their coffee with salt?

It's time to move out of Maxwell's house, get a chock full o' sense and expand your coffee palette. If you find the perfect cup of coffee, please bring me some (I usually wake up around 10)

Simple Pleasures

Slicing open a perfectly roasted piece of meat and pushing it slightly, watching it give away clear juice.

Who Knew?

Who knew I would ever be doing a double take in the canned seafood aisle?

Who knew that a Spanish delicacy starting at $165 per lb. would be available at Publix in Miami Shores for $3.99 per 4 oz.?

Suspicion arises, and the orange hued piece of garlic(?) garish and proud peeking through the "gulas" in the picture does not help. What is that?! Maybe it's another piece of eel? If they don't have aesthetic quality control, does it carry over to their control over other qualities?

Okay, by this time I've been staring for way too long and the Publix employee is politely and silently trying to tell me to get out of his way. I can think and walk at the same time. So as I ponder blindly through aisles 4-11 I realize that I have to buy these, because they might be seasonal and would hate myself for passing up such an opportunity.

So as soon as I get home I empty out every condiment, fruit and vegetable in my fridge and display them across the table like an arsenal to attack my Iberian serpeintitas. I go at it with mustard, horseradish, onions, strawberries and lemon. They all work in their own way (although the mustard and strawberry together fought a losing battle)

After downing that can, I've so far purchased a can with every trip to the grocery. Now I'm going to attempt sauteeing it. Garlic,

chilis and cilantro should do just fine. Start simple, then experiment further with every purchase. That's my plan! They are naturally sweet and should play nicely with others.

You will be hearing more from me on this subject.

Is it worthy of a Gourmet Recession title? I'll think about it, but it makes one hell of an impressive appetizer! For Sure!

Longans Run

Finally had some of these. Expecting something of the lychee variety, but to my surprise it resembled a miniature cantaloupe. My brain is awake. Paired with salmon sashimi or ikura. Maybe with a nice shave of quality ham and a dash of olive oil...some herb...basil. Sous vide pork loin might do justice. Of course a sorbet or ice cream is great because the fruit itself is not too sweet. It'll bring a beautiful, neutral component to dessert. There's a great joy to eating one by itself. Cracking it open between your palm and the counter and peeling off the prehistoric-like brittle skin to reveal another wonder of the world that most fruit represents in it's natural ability to look and taste beautiful. I'm guessing you can purchase these at most Asian markets. I was fortunate enough to know someone with a tree. Try it anyway you can.

Tongue Racking

peanut butter cookies + Wise Onion & Garlic chips = liver

yeah thats the flavor combo i experienced today. is it true?

On My Mind

beet ravioli

fennel soup

adding coffee to cereal

salmon jellybeans

corned beef

dessert mofongo

deconstructed pastelitos

monochrome dishes

squid & olives....still

maduros & bleu cheese

scallops & tamarind

america's perception of food (quantity vs quality)

strawberry tartare

beet steak

Four Course Snack

Next time you're in a gas station, even if you're using a credit card, please pay inside.

At least every once in a while.

Because you will stumble across some new invention of a snack or drink or horny goat weed that'll make you scratch your head and your throat, and contemplate contributing a few dollars of your gas money towards a bag of chips.

The brand: TGI Fridays

The flavor: Rice & Beans (lightly salted or chipotle)

Okay. First of all, the extent of snack manufacturer's reach has crossed a new threshold and this is just the beginning. The science of trying to condense a complete dish of multiple components into one chip flavor is becoming parallel to the ultra fine dining morals of molecular gastronomy. The difference is in presentation, price, quality and perception. I bet if you dropped two of these chips on a large white plate with some raw fish and a dollop of anything you can charge $16+ for it and fool most of the world.

Basically, these don't taste bad at all. Part of me cringes at this idea, but they do impart distinct flavor with a creeping spice and that floury texture that you get from making fresh tortilla chips.

This sparks all kinds of ideas also. Making entire dishes out of various packaged snacks.

Imagine if you ate these Rice & Bean chips with some pork rinds and Funyuns. Would it conjure up your finest Cuban culinary fantasy? Lechon Asado with Onions and Moros.

Make that trip to Walgreens more worthwhile.

Quick

Salmon.Mofongo.Sofrito

Simple Pleasures

Rolling citrus across the counter and feeling the pulp loosen inside it's skin before you cut & squeeze.

Cerealously

How many people here eat more than one bowl of cereal?

Wait....Let me rephrase that.

How many people here do NOT eat more than one bowl of cereal?

We are obsessed with cereal. This weird scientific idea that becomes a snack, appetizer, dessert, midnight tapeworm feeding, and most importantly, the start to our day. Somehow it contains most of the nutrients we need, although disclaimer says to enjoy as "part of a complete breakfast". But who does that, really?

Which brings me back to my first point; we probably would be eating only one bowl of cereal if it was with a complete breakfast.

This is all besides the point. What I really want to talk about is a fun way to expand your palette and sow your domestic oats.

Instead of eating two separate bowls (as you can imagine I enjoy variety) of different flavor I've decided to start mixing my cereals.

I've found some great combinations this way. So far the best being Banana Nut Cherrios & Golden Grahams

As unsophisticated as this may come across, there are actual flavor profiles in these combos that create new flavors in themselves. Seems to be the fundamentals of food or at least, dishes anyway.

Try your own combinations: Froot Loops & Lucky Charms, Frosted Flakes & Honey Bunches of Oats with Almonds, Cocoa Puffs & Peanut Butter Capn Crunch.

You get the idea, try and combine classic flavors that mesh well (ie. Chocolate & Peanut Butter)

see you in the morning.