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2/23/2004 8:55:33 PM
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Guest
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Sarah, I am fascinated by your sausage making, etc. People think those of us who live in the big city don`t know how to do squat, but you are certainly an exception. I do spin, but my kitchen behaviors are no example to anyone unless I am baking.
For whoever was looking for flavored syrups - if you have a Kosher section of a market nearby, try Foxes Syrups. Not a luxury item - but not a luxury price, either. Middle Eastern markets sometimes have syrups - I used to get almond in my old neighborhood - also, not a luxury price.
You could also try cooking up simple syrup - basically equal parts by volume of sugar and water, cooked until the sugar dissolves, but not any longer - adding extracts or oils after it cools. Or, you can get the extracts and just pour little drops into your coffee "to taste," as all the recipe writers like to say...
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2/24/2004 4:37:15 AM
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Les
Posts 4243
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Your post reminds me of what I used to do years ago. I would put about 3 drops of a baking extract in with the coffee grounds before brewing. My favorite was believe it or not, coconut extract. The flavour of the extract changed with the brewing of the coffee and it was just a subtle, unidentifiable, flavour. I do want to try to make the syrup flavouring though, for my lattes. This also reminds me of something else I heard years ago. When you make a large urn of coffee, like for 40 people , you put a prune or two in the basket with the coffee and it apparently will take the bitter taste out of the coffee - needed of that coffee is made in advance and has to sit a while! makes me wonder though if the prunes shouldn`t be in the coffee reservoir rather than in the basket.
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2/24/2004 7:09:23 AM
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Guest
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Waitress I know once told me orange skin - you spray the orange oil out of it into the coffee...
Latte as an experience just cracks me up, because when I was in Italy the family I lived with had it for breakfast every morning. Mama made it out of the leftover dinner coffee from the night before, kept, for some inexplicable reason, in the cold oven overnight.
It was a way to use leftovers, in other words!
I have used cinnamon in the coffee grounds for Mexican coffee.
I have never been to Mexico and have no idea if a real Mexican would run screaming from this, but the coffee does taste nice to me.
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