Monday, March 14, 2005
Santé
This is a resumption of my previous blog. I left off there having roasted 3/4lb each of Brazilian Carmo Estate Peaberry and PNG Arokara Estate AA. Had the PNG today and it was an eye-opener. We had had it not long ago roasted on the Z&D but it was much more dramatic this time. My first comment to Cynthia was that it had a beautifully complex floral component that I had not noticed before. Upon checking Thom's description at SM he confirmed it describing a "wonderful aromatic component". And it was only a day old, having been roasted yesterday.
The Brazilian was now 2 days after roast, and was also much better. Thom's description "It has a very mild brightness, but is in perspective a very low acidity coffee. It's the roast tastes I love so much, milk chocolate, spice, wood, rich humus (good earth, not dirty)." became totally clear.
Haven't talked about food much lately but we've been eating well:)
Osso Bucco Milanaise with a Risotto Milanaise on Saturday and last night a wonderful
Chicken Forestiere with a little twist - the first Basil of the year has just appeared in stores and I added a little both during the cooking and at the end to get that nice fresh basil flavor. Beautiful.
The Brazilian was now 2 days after roast, and was also much better. Thom's description "It has a very mild brightness, but is in perspective a very low acidity coffee. It's the roast tastes I love so much, milk chocolate, spice, wood, rich humus (good earth, not dirty)." became totally clear.
Haven't talked about food much lately but we've been eating well:)
Osso Bucco Milanaise with a Risotto Milanaise on Saturday and last night a wonderful
Chicken Forestiere with a little twist - the first Basil of the year has just appeared in stores and I added a little both during the cooking and at the end to get that nice fresh basil flavor. Beautiful.
