Hot water and espresso is an americano. So called because apocryphally american troops in WWII couldn’t get drip coffe, only espresso so they started asking for it mixed with hot water so as to approximate a traditional american cup of joe. Usually milk foam is not added but there’s always one or two weirdos. I used to have one guy who’d get four shots of espresso with milk foam and then he’d dump 3 packets of sugar in it. Weird.
About 70% of coffee consumed is made from Arabica beans and the rest is Robusta. Arabica is milder and more flavorful. Robusta is strong but bitter. Since most coffees come from one kind of bean, it’s the roasting that has the strongest effect on their flavor and caffeine content.
Yep. I generally don’t order things that will have vegetables embedded in it, or specify no salad, that kind of thing. If a salad comes anyway I just leave it.
Potatoes are okay, though only in a couple of forms. Tomato I can tolerate if it’s in deep. Same with onion and spices. But generally I avoid them.
Both, I think. Mostly taste.
Not deliberately. I just eat mostly what I’ve always eaten since I was a kid, a scattered amount of generally simple foods in a few combinations.
No. They tried really hard to get me to eat properly, and even asked the Doctor about me. He responded “Is he sick because of it?” and no I wasn’t. So he shrugged and said “Then it doesn’t matter.” Presumably he had seen that kind of thing a lot, and dismissed it as a minor inconvenience rather than a serious problem.
I even volunteered myself for a scientific study on diets, thinking I’d be an interesting anomaly in their statistics. They concluded that my health was fine, maybe a little bit high in cholesterol but not dangerously so, and though they recommended I eat better they didn’t find any problems.
Ah thanks. Are there different ways to brew as well? I think Starbucks uses pressurized steam or something (coffee machines also say “19 bar”), but I get the feeling there’s another percolation method.
There’s also, recently “Cafe”, aka “you get about 3 slices to a loaf”
True story from my husband’s childhood (his parents used to run adventure camps)
One time a bunch of kids were back at the campsite, while Dad and the rest of the gang were off somewhere doing somethingorother exciting. He realised they were going to be late back, so he radio’d back to camp with instructions for starting dinner, including “boil the cabbage”
So they went and got the round green thing from the food box and proceeded to start it boiling.
As it turns out, no, lettuce doesn’t boil well :smack:
I’ve never been asked this question, but this is my guess: “The kind of bread we use to make toast” v. “The kind of bread we usedto make sandwiches”
There are probably a half dozen or so common ways to make coffee. The forcing of superheated water through tightly packed grounds for 10 seconds or so is how you make espresso.
The rest of the common methods are varieties of drip brewing, but any one coffee house is probably only going to use one of them, or, at most two.
Boiling - This is the old-timey way
Steeping - French press, soft brew, or vacuum brew
Drip brew - Filter coffee (standard American style), percolating (upside down filtering), “pour through” (essentially filter coffee without a machine)
Cold brew - uses cold water
Apparently the origin is that at one time mangoes were only available in the Midwest in pickled form and “mangoed” became a synonym for “pickled.” Bell peppers were also commonly pickled, so they became “mango(ed) peppers.”
Is it puffy square bread vs. a rounded crusty loaf of bread? I’ve only seen bread referred to as “toast bread” in Europe, and that was the square style of Wonder-type bread.
If it’s thick sliced vs thin sliced, that wouldn’t have occurred to me.
“Capsicum” can catch out British people, too. We just call it a “pepper”, often “green pepper” or “red pepper” as appropriate to distinguish it from the spice. I’ve also heard it called “sweet pepper”, but that’s pretty rare. I doubt the average person in the street would know what a capsicum was, unless they were either a gardener or someone who used a lot of recipes from the internet.
jlzania, why is that a strange question? I’ve seen free-range farm chicken offered for sale both whole and cleaned. I have no idea whether you think it’s a bizarre question because “of course they’re plucked and cleaned” or because “of course they still have their internal organs and feathers”. Unless of course they’re looking at the chicken in question at the time, of course!
I’ve gotten very specific with my ordering if it’s not someplace that allows/requires you to put the extras in yourself. I once ordered black coffee at a Dunkin Donuts and they gave me black coffee with 2 spoonfuls of sugar in it. It was revolting. When I brought it back, the woman at the counter was fairly pissy because I hadn’t said “Black, no sugar, the way nature intended” or something. I just didn’t know you had to be so specific when trying to get things left out of your beverage rather than added in.
[QUOTE=Colophon;15483394jlzania, why is that a strange question? I’ve seen free-range farm chicken offered for sale both whole and cleaned. I have no idea whether you think it’s a bizarre question because “of course they’re plucked and cleaned” or because “of course they still have their internal organs and feathers”. Unless of course they’re looking at the chicken in question at the time, of course![/QUOTE]
You may be right. I just assume that when someone is coughing up $3.75 per pound for a bird, they know that all the hard work has already been done for them. Plus I’ve never seen any free range chicken around these parts that hasn’t been processed before purchase.
I understand that the toast bread is cut thicker so as to allow it to get crispy on the outside, whiles staying soft inside. Thinner slices can get crispy and hard all the way though if you like your toast reasonably brown. Doesnt seem to be a difference to the shape of the loaf that I have seen. Cafe style is thicker again, presumably for the same reason - I’ve only seen ‘cafe’ style bread for raisin bread, not a sourdough or other.
One of my friends was highly allergic to strawberries as a child, but the allergy subsided with time, so he had, as an adult, the opportunity to enjoy his first taste of strawberries. Yes, it was epic. (He threw a daiquiri party.)
I drink coffee regularly. I go to Tim Horton’s*, and order a large triple-triple. No need for them to leave room, and they know exactly how to prepare it.
*For those of you who aren’t familiar with Tim’s, and are in the US, it’s similar to (but better than) Dunkin’ Donuts.
