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how many of you guys cook??? - Page 107

post #1591 of 2857
Quote:
Originally Posted by 5aces View Post


Ahh,it is an Australian/New Zealand interpretation of espresso and steamed milk.
From what I've gathered,the Flat White has less milk than a latte and is distinguished from a cappuccino by the use of Microfoamed milk.
I've stepped into those coffee shops where they make art designs on top of your beverage with that type of velvet milk froth.
It has a thick texture,like gooey marshmallows,so I now understand why the Dane in Amsterdam may have sent the latte away.
I'm no barista but found this:
"The milk must not be overheated to the point that it is scalded, as at this point the enzymes denature and the texture no longer works"
Tense moments creating that very fine foam,heh.
Definitely puts a Starbucks latte to shame.


It is called "latte art" and quite difficult to achieve.

I am addicted!!!

post #1592 of 2857
On my walk to the local Saturday farmers market today,I stopped into the Starbucks and used the "Flat White" term for my order.
Much confusion ensued.
Finally settled for what the cashier termed "a double shot espresso macchiato,thick foam" after giving up trying to explain a Flat White.
Watched the barista steam two containers of milk,throw the large foam bubbles off the top into the sink and scoop from the bottom of both containers into a 'grande' cup.
Poured two double shots in on top of the milk.
Not at all close.

Anyway,when visiting my sister I usually go here: http://matteroftaste.ca

Home of the Ontario Barista Champs,they never muck up your request.
Impressive latte art found here too,agree the taste is addictive,when properly blended.
Edited by 5aces - 8/25/12 at 6:07pm
post #1593 of 2857

Chili con carne with kidney beans on linguine. Not exactly traditional but a great satisfying lunch nonetheless.

 

post #1594 of 2857
Quote:
Originally Posted by Clayton SF View Post

Chili con carne with kidney beans on linguine. Not exactly traditional but a great satisfying lunch nonetheless.


It's a traditional eastern-style chill. And very tasty.
post #1595 of 2857

My monthly lunch splurge:

 

 

 

The empty shells in the middle used to be baked mussels topped with crab meat

post #1596 of 2857

you have some fun plates! 

 

Quote:
Originally Posted by eke2k6 View Post

My monthly lunch splurge:

 

 

 

The empty shells in the middle used to be baked mussels topped with crab meat

post #1597 of 2857

 

Spaghetti squash with mushrooms and kale, garlic and olives, balsamic and queso fresco, oh my...

 

 

 

Extra blanched kale with fresh corn tossed in EVOO, just because it looks nice

post #1598 of 2857

NOW those dishes have got to be good for you. I love kale and corn and olive anything! Looking yummy!

post #1599 of 2857

It does look nice.  biggrin.gif

post #1600 of 2857

I cook occasionally, but I'm pretty good when I do. My pizza, fruit salad and brownie recipes are famous throughout the family. 

post #1601 of 2857

I discovered this in Amsterdam. Yum! I'm sorry that I can't find it here in the US. It is great with Vlaamse frites.

 

post #1602 of 2857

Amsterdam were the best city i have been working (and sometimes a day,living) until now.What a great community,although i have been knowing a bunch of ash-holes (there are some everywhere) but normally there the most are very gentle and all try to help you in English language.I speak four languages but i have to be honest in say ,without disrespecting that the Dutch language is very hard sometimes bearing the nonsense grammar.The Ganja there is awesome.

post #1603 of 2857

Breakfast of cherry clafoutis (in a panda bear dish, naturally)

 

post #1604 of 2857

Stewed lamb on arugula and sweet baguette croutons in a panda-less bear dish.

 

post #1605 of 2857
Making fig jam, before

and in the pan
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