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Post by olroy2044 on Oct 7, 2008 13:51:41 GMT -5
Great strides have been made during our children's lives. We have put men on the moon, we've put satelites into orbit carrying cameras capable of readinng license plates from 300 miles up, we've developed the internet, microwaves, solar energy, lasers, and countless others that I can't even begin to understand. [glow=red,2,300]So why the b****y bl****d h**l can't we build a &%$#)^*$@! coffee pot that doesn't DRIBBLE [/glow] |
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Post by John Parry on Oct 7, 2008 14:15:21 GMT -5
Roy
Those &%$#)^*$@! coffee pots are rubbish. You need a combination of cafetiere, microwave and thermos flask, although the cafetiere will do if you just want a cup or two.
'Course you can always pop along to Starbucks - if you can stand the coffee (sorry Gene !)
Regards - John
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Post by Randy on Oct 7, 2008 14:37:56 GMT -5
Gene already has that figured out, that's why he goes to Starbucks. In the old day they used to boil grounds in the pot and pick out the gadflies.
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mickeyobe
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Post by mickeyobe on Oct 8, 2008 14:02:09 GMT -5
Brac,
I have a thing about toasters.
I am involved in a serious study of toasters.
The trouble is I eat all the evidence.
The only ones that are any good and really toast evenly are those conveyor belt types that restaurants use. Much too expensive for the average home and much too big.
All the rest toast strips on the bread where the heating wires are located leaving ghastly pale untoasted strips in between.
They are all designed the same way with wires that are spaced too far apart to impart an even brown surface.
They never toast to the same degree of brown on consecutive pieces.
And if the next slice of bread should be of a different thickness it is either burned or blanched.
And crumb trays are yet another problem. Why do the crumbs always fall on the kitchen counter?
And why is the electric cord always too short to reach from the toaster to the wall plug.
Where are all those skilled engineers and scientists who can set fire to the end of a big tube and send it to the moon? Why aren't they concentrating their efforts on toasters? There is a much bigger market for toasters.
Just to keep to the theme of The Camera Collectors Site.
If cameras worked like toasters we would all be drawing our pictures.
Mickey
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Deleted
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Post by Deleted on Oct 8, 2008 16:50:04 GMT -5
Mickey: Relax. The way the economy is going we'll all be toasting our bread on sticks over an open fire before long anyway.  |
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Post by John Parry on Oct 8, 2008 18:09:57 GMT -5
Randy - always liked that idea, but I don't have a revolver to hold by the barrel and crush the coffee beans. That practice always seemed to be asking for trouble in my opinion...
Mickey - the best toast is made under a gas grill. Then a little butter, and a smear of Bovril...
Regards - John
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mickeyobe
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Post by mickeyobe on Oct 8, 2008 18:43:59 GMT -5
"Mickey - the best toast is made under a gas grill. Then a little butter, and a smear of Bovril..."
GASP!
I'm going to bed.
Mickey
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Post by John Parry on Oct 8, 2008 21:24:03 GMT -5
Don't knock it until you've tried it Mickey!
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Deleted
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Post by Deleted on Oct 9, 2008 12:45:14 GMT -5
I make it a point not to take my toaster in the bathtub with me--at least not when it's plugged in.
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Post by John Parry on Oct 9, 2008 13:55:55 GMT -5
Sid - apologies for my frivolousness, I can see now that Roy's question was a serious one...
Wayne - no problem. You wouldn't need to worry with a gas toaster.
Regards - John
ps Thought of saying that we should call a halt, but it's too much fun!!
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Post by GeneW on Oct 9, 2008 15:04:26 GMT -5
'Course you can always pop along to Starbucks - if you can stand the coffee (sorry Gene !) Gene already has that figured out, that's why he goes to Starbucks. In the old day they used to boil grounds in the pot and pick out the gadflies. Stand the coffee?? Just because I prefer not to strain out grounds with my teeth? Naw, home coffee makers are an illusion wrapped in advertising hype. What they produce is about as real as the tasteless malformed loaves produced by bread-making machines. Proud to be a card-carrying member of Starbucks. I even get free refills :-) Mickey, your disquisition on toasters had me chuckling. The best place to get toast is at truck stops (lorry stops?). The coffee's generally good too. Not upscale, but strong enough to turn your grey hair brown... Gene |
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PeterW
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Post by PeterW on Oct 9, 2008 16:24:32 GMT -5
Wayne:
You jest - I hope! But many a true word spoken in jest. You're assuming we'll still have bread to toast.
Remember part of the verse from a song that became almost the theme-song of the depression years, even if you don't remember the depression?
"They used to tell me I was building a dream, with peace and glory ahead.
Why should I be standing in line ...
Just waiting for bread?"
Most of you know the chorus.
Peter (they called me Al) W
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PeterW
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Post by PeterW on Oct 9, 2008 16:58:35 GMT -5
John:
Agree with you 100% about the grilled toast, but I prefer soya margerine and thick-cut Seville orange marmalade.
However, my seven-year-old grandson Luke is on a healthy eating kick at he moment inspired by lessons at school. He prefers gas-grilled wholemeal-bread toast with soya margerine and Marmite. He rates Marmite way above Bovril, which he says has little or no bite to it. He rates supermarket-own-brand yeast extract as sticky brown cardboard spread. And there speaks an expert in the matter.
He sometimes uses goat's butter, which Wendy buys with goat's milk and fruit sugar (fructose) to make him cakes because he's allergic to dairy products as well as sucrose and dextrose. But he gets fed up waiting for butter to soften on the hot toast sufficiently for him to be able to spread it.
Yes, we know sucrose is used in bread mix to help the yeast make the mix rise, but if it's used in the correct amount it's all used up before baking. If there is a tiny amount left after baking it doesn't seem to affect Luke.
PeterW
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SidW
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Post by SidW on Oct 9, 2008 18:40:17 GMT -5
... Course you can always pop along to Starbucks - if you can stand the coffee ... John, you have a point that might be missed by our transatlantic friends. Europeans rarely get used to American regular coffee, it's so weak. But Starbuck's is, or sadly was, different. We found it in their hometown, Seattle, before they started expanding. And it tasted like coffee. We made them our daily breakfast call. But now their coffee seems to be as weak as other American coffee, even in their European bars. I always play safe now and have espresso. |
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Post by John Parry on Oct 9, 2008 18:49:46 GMT -5
Gene
We have a whole bunch of coffee shops that have sprung up over the last few years. What they all have in common (including Starbucks) is that the presentation is perfect, the cups/mugs are top quality, they do the full frothed milk thing, and the newly roasted coffee beans smell heavenly. And the quality of the coffee when you finally get to drink it is garbage. Tastes like dishwater. It may well be that we get poor blends of coffee over here, because we aren't supposed to know anything about it. Maybe the tea over there is of the same standard, for the same reason. But I would much rather pay more for a good Jamaican Blue Mountain blend, or a decent Colombian high slopes one, and bang it in the cafetiere, than drink the dross that we get served at Cafe Costa or similar. Just my two pennorth!
Peter
You need to educate that boy! Marmite is unpleasant to say the least. Having said that though, I have to admit that Bovril has an unfortunate effect. If I have more than a smear on the toast, or make a strong cup of beef tea, it passes from A to C without going through B. Maybe Luke encountered the same phenomenon, and has become circumspect!
Don't think I've tried soya margarine, although I can interchange butter with olive oil spread. I dislike the cheaper margarines (Utterly Butterly and so on), as they leave a foul taste on the back of the tongue. Could be worse though - Stork used to be made of whale oil !
Regards - John
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