November Roast: Timor-based Coffee Blend

I roast my own coffee.

When I lived in New England, roasting my own coffee meant we could have delicious coffee at home (really good because it was freshly roasted, not because I have any magical coffee powers beyond being lucky enough to have a small coffee roaster). When I started roasting, freshly roasted coffee was a rarity.

Now that I live in Portland, good coffee is never more than a couple of blocks away. Coffee roasting is now a big yawn, but I enjoy roasting my own and still do it as much as I can. I roast outside because my roaster throws off a lot of smoke, so once the weather gets too wet or too cold I stop, but Portland’s winter is mild enough that there are usually still a few good days when I can get a few roasts in, even in January. More

WTF Economics

Cooking Light magazine cover
I subscribe to the magazine “Cooking Light”. Issues usually have some good recipes when you ignore all the stuff about yoga, aromatherapy and blood pressure medicine (okay, I’m not sure they’ve ever run anything on aromatherapy, but still…).

I’m happy to say that they offer a digital edition on the iPad. It’s one of those fairly direct conversions from the print edition, but still it lets me keep around old copies without having to keep track of them or have them take up space. And subscribers to the print edition can receive the digital edition for free, which I really appreciate. Good move on “Cooking Light”‘s part.


Korean Tacos

Since I’ve completely failed to be in the same place as a Korean taco food truck I decided to take a shot at making my own Korean tacos.

pork, kim-chee, sriracha, picked red onion, avocado Korean tacobeef, kim-chee, sriracha, picked radish, pickled jalapeno, avocado Korean taco

Except for the beverages, this is actually a relatively healthy meal… it has a lot of veggies in it. If you want to lighten it up further you might choose something other than tortillas to hold your tacos, and use leaner proteins.


Not Overheating

tea leaves Some teas like boiling water… some teas like cooler water. Most green teas and oolongs work best with water in the 180 – 185 degree range. Yes, you can use boiling water… no, they won’t taste as good.

I’ve been mostly drinking darjeelings and ceylons for a long time and want to go through some of the greens and oolongs I have sitting around.

It’s easy just to boil water and let it cool for a while, but with the tea kettle I usually use it takes about 20 minutes to cool to the correct temperature! So I’ve timed it now and am recording it… it takes roughly 10 minutes on high heat to get the water in the kettle to 185 degrees. Very easy to remember.