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Posts by b1os

I'd recommend a longer heat up time for the Silvia. 15-30 minutes is fine, or less if you pull water once the boiler reached temperature until it drops below the threshold again, and repeat it a few times (that way you can cut it down to 5-10 minutes). But 5 minutes of regular heat up time, in my experience, is insufficient since the whole machine doesn't heat up and thusly the water cools down too much on the way to the basket and you'll end up with an odd cup of...
No. No paper filters in espresso machines.Whether you're fine with a Bialetti or want an actual espresso machine can only be answered by yourself. The taste is very different. Think 100-120 USD for Bialetti + grinder as opposed to, say, 400-500 USD for the cheapest decent espresso setup. Also consider that you'll need quite a bit of practice to pull a decent espresso.If you decide in favour of the Bialetti, have a look at the Bialetti Brikka. Another option to consider is...
I'm a big fan of Broker's. Of Booker's too. By the way, I find the statement that Campari couldn't stand up to Broker's prepostrous.
Booker's is indeed a very weird gin. The brown colour is pretty unusual too.
Manhattan 2 oz 4RSB 1 oz Cocchi Torino 3 drops TBT orange bitters Orange twist
That's a problem you need to fix asap.http://www.theguardian.com/lifeandstyle/2009/jan/10/new-vegetarian-yotam-ottolenghi (swiss chard stew)http://www.theguardian.com/lifeandstyle/2007/apr/07/foodanddrink.shopping5 (shakshuka)http://www.theguardian.com/lifeandstyle/series/thenewvegetarian (all the other stuff)
Do you have Plenty? You'll find plenty in there that she'll like. For veggies, have a look at Passard's videos at Le Point which I've posted a while ago, or do something else from plenty to stay on course with the rest of the meal. The aubergine topped with minced lamb/cinnamon/etc from Jerusalem is great too. But seriously, the swiss chard/tamarinde stew is great.
It'd be helpful if you told us what your (soon to be) gf and you like, food-wise. There's so much stuff out there, ranging from gambas al ajillo to frittata, boquerones en vinagre, albondigas, tons of salad--middle-eastern, italian, french, spanish (like Ottolenghi's cauliflower/hazelnut/celery/pomegranate/maple syrup/.. salad, tabbouleh, salade nicoise,...)--, regular "antipasti", etc. Also, soup! You could make the swiss chard stew from Ottolenghi. Or minestrone. Or...
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