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Date: 06 Mar 2007 12:24:17
From: daveb
Subject: To all "foodies" -- A suggestion regarding restaurant coffee
When dining at a "good" restaurant, something on the order of, oh, 30 or $40
per person or more (minus alcohol) and you, the diner(s) or "foodie(s)",
receive slop in place of a decent coffee drink espresso -- SEND IT BACK! --
and demand it be removed from your bill.

Now, I know it is difficult to be assertive at times, but why pay for CRAP??

Eventually, someone in management MAY get the message.

otherwise, we are rewarding mediocrity. Is that what we should be doing as
coffee lovers?

--
Dave
www.hitechespresso.com
877 286 2833






 
Date: 08 Mar 2007 08:16:48
From: Omniryx@gmail.com
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee
A couple of thoughts here, written from the perspective of a graduate
of the Culinary Institute of America and a lifelong foodie.

First, I'm not about to spoil a decent meal with a doubtful cup of
coffee and I CERTAINLY am not going to spoil it by getting into a
pissing match with a waiter about that cup. I'll go home and have my
own, thank you.

Second, I'm quite sure (could probably dig up the refs if someone is
burning to know) that blind tasting has revealed that individuals
cannot discern a taste difference between sea salt and regular
commercial salt at the level of statistical significance. Which is
not to say that people will cease to believe most sincerely and
fervently that they can, or cease to denounce those who say they
cannot.

Hawaiian red "salt" and others of that ilk do taste different, of
course, but they are not real salt but rather mixed mineral seasoning
mixtures.... :)

Pepper is different, of course. And then there is EVOO...



  
Date: 08 Mar 2007 19:23:40
From:
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee
In alt.coffee, Omniryx@gmail.com <Omniryx@gmail.com > wrote:

> Second, I'm quite sure (could probably dig up the refs if someone is
> burning to know) that blind tasting has revealed that individuals
> cannot discern a taste difference between sea salt and regular
> commercial salt at the level of statistical significance. Which is
> not to say that people will cease to believe most sincerely and
> fervently that they can, or cease to denounce those who say they
> cannot.

My guess is that the ability to discern varies greatly.

If you would like, I'd be happy to send you a bit of RealSalt to try.
They suggest that you taste the RealSalt first, and then taste Morton's.
I did this, expecting to taste only a slight diffenece. I was shocked.
The RealSalt tasted like salt. BFD. The Morton's tasted like bitter
chemicals.

> Hawaiian red "salt" and others of that ilk do taste different, of
> course, but they are not real salt but rather mixed mineral seasoning
> mixtures.... :)

RealSalt claims to contain 98.32% Sodium Chloride, and decreasing
percentages of calcium, potassium, sulphur, magnesium, iron, Phosphorous,
iodone, manganese, copper and zinc.

So your point is valid.

--
The whole problem with the world is that fools and fanatics are always so
certain of themselves, but wiser people so full of doubts.
-- Bertrand Russel



  
Date: 08 Mar 2007 12:46:50
From: J. Clarke
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee
Omniryx@gmail.com wrote:
> A couple of thoughts here, written from the perspective of a graduate
> of the Culinary Institute of America and a lifelong foodie.
>
> First, I'm not about to spoil a decent meal with a doubtful cup of
> coffee and I CERTAINLY am not going to spoil it by getting into a
> pissing match with a waiter about that cup. I'll go home and have my
> own, thank you.

Doesn't do any good to gripe at the waiter anyway--he just pours it what
his boss gives him. Need to talk to a manager to have a chance of
bringing about change. If you're serious identify a CEO and write him.
Odds are that it's never occurred to whoever is in charge that their
guests might be expecting the local coffee.

> Second, I'm quite sure (could probably dig up the refs if someone is
> burning to know) that blind tasting has revealed that individuals
> cannot discern a taste difference between sea salt and regular
> commercial salt at the level of statistical significance. Which is
> not to say that people will cease to believe most sincerely and
> fervently that they can, or cease to denounce those who say they
> cannot.
>
> Hawaiian red "salt" and others of that ilk do taste different, of
> course, but they are not real salt but rather mixed mineral seasoning
> mixtures.... :)
>
> Pepper is different, of course. And then there is EVOO...

--
--
--John
to email, dial "usenet" and validate
(was jclarke at eye bee em dot net)




 
Date: 07 Mar 2007 18:53:51
From: Godzilla
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee
On Wed, 07 2007 09:21:42 -1000, beans wrote:

> On 7 2007 08:11:30 -0800, "Calvin" <mandtprice@gmail.com> wrote:
>
>>On 6, 11:24 am, "daveb" <davebobbl...@gmail.com> wrote:
>>> When dining at a "good" restaurant, something on the order of, oh, 30 or $40
>>> per person or more (minus alcohol) and you, the diner(s) or "foodie(s)",
>>> receive slop in place of a decent coffee drink espresso -- SEND IT BACK! --
>>> and demand it be removed from your bill.
>>>
>>> Now, I know it is difficult to be assertive at times, but why pay for CRAP??
>>>
>>> Eventually, someone in management MAY get the message.
>>>
>>> otherwise, we are rewarding mediocrity. Is that what we should be doing as
>>> coffee lovers?
>>>
>>> --
>>> Davewww.hitechespresso.com
>>> 877 286 2833
>>
>>If I have had a good meal, I won't order coffee. If I have not had a
>>particularly good experience so far I figure there's nothing to lose.
>>It really used to bug me to have a good time ruined by being served
>>some drek that doesn't even /smell/ like coffee. Mostly I just have a
>>glass of water - not much risk there, at least in the developed world.
>
> Our Kona Coffee Farmers Association once asked the local Chefs de
> Cuisine, the chefs for some of our finest hotels and we have several
> multiple * hotels along our "gold coast"- any way we asked them why
> they didn't serve our 100% Kona and the head of this esteemed group
> said soemthing along these lines, "Coffee is like salt and pepper, we
> just offer coffee and concentrate on the food."
>
> So this thread has not surprised me. Even in a place where yummy
> coffee grows and is well known, "It's just like salt and pepper."
> Argh!
>
> aloha,
> Cea
> roast beans to kona to email
> farmers of Pure Kona

I am reminded of my first trip to the islands, quite a number of decades
ago. When we island hopped to Kona, we went into a local restaurant and,
having read much about the only coffee grown in the USA, I excitedly asked:

"You serve Kona coffee here, don't you?"

The somewhat insulted reply was:

"Oh, no!" "We serve genuine Hills Brothers!"

Godzilla


 
Date: 07 Mar 2007 15:32:27
From: John S.
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee
On 7, 3:45 pm, "J. Clarke" <jclarke.use...@cox.net > wrote:
> John S. wrote:
> > On 6, 12:24 pm, "daveb" <davebobbl...@gmail.com> wrote:
> >> When dining at a "good" restaurant, something on the order of, oh,
> >> 30 or $40 per person or more (minus alcohol) and you, the diner(s)
> >> or "foodie(s)", receive slop in place of a decent coffee drink
> >> espresso -- SEND IT BACK! -- and demand it be removed from your bill.
>
> > What makes you think that most prople don't send back inadequate
> > expensive food and drink. And just what is a "foodie" anyway.
>
> >> Now, I know it is difficult to be assertive at times, but why pay
> >> for CRAP??
>
> > If you are saying that you find it difficult to be assertive at times,
> > it sounds like a personal problem. If foodies are restaurant
> > reviewers I think you can assume they do not put up with poor quality
> > food. Is it possible
>
> But some of them just don't know the difference. The editor of the Wine
> Spectator many years ago wrote of an instance in which he was having
> dinner and some folks at the next table recognized him. They had just
> ordered a rather expensive bottle and asked him if he would care to join
> them in the enjoyment of it. After they had all sippped and oohed and
> ahhed he got his taste, only to discover that it was corked (anyone who
> has tasted wine from a bottle with a rotten cork will never forget the
> taste, it is not pleasant). This placed him a quandary--since they had
> already all praised it if he pronounced it corked then he would
> embarrass the lot, so he finally decided to grit his teeth and pretend
> it was all right.
>
> >> Eventually, someone in management MAY get the message.
>
> >> otherwise, we are rewarding mediocrity. Is that what we should be
> >> doing as coffee lovers?
>
> >> --
> >> Davewww.hitechespresso.com
> >> 877 286 2833
>
> --
> --
> --John
> to email, dial "usenet" and validate
> (was jclarke at eye bee em dot net)- Hide quoted text -
>
> - Show quoted text -

I don't see how your example is relevant. The "foodie" was actually a
"winey" and a guest at another table, which is an entirely different
situation than were he acting as an expert at his own table.



  
Date: 07 Mar 2007 19:07:26
From: J. Clarke
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee
John S. wrote:
> On 7, 3:45 pm, "J. Clarke" <jclarke.use...@cox.net> wrote:
>> John S. wrote:
>>> On 6, 12:24 pm, "daveb" <davebobbl...@gmail.com> wrote:
>>>> When dining at a "good" restaurant, something on the order of, oh,
>>>> 30 or $40 per person or more (minus alcohol) and you, the diner(s)
>>>> or "foodie(s)", receive slop in place of a decent coffee drink
>>>> espresso -- SEND IT BACK! -- and demand it be removed from your
>>>> bill.
>>
>>> What makes you think that most prople don't send back inadequate
>>> expensive food and drink. And just what is a "foodie" anyway.
>>
>>>> Now, I know it is difficult to be assertive at times, but why pay
>>>> for CRAP??
>>
>>> If you are saying that you find it difficult to be assertive at
>>> times, it sounds like a personal problem. If foodies are restaurant
>>> reviewers I think you can assume they do not put up with poor
>>> quality food. Is it possible
>>
>> But some of them just don't know the difference. The editor of the
>> Wine Spectator many years ago wrote of an instance in which he was
>> having dinner and some folks at the next table recognized him. They
>> had just ordered a rather expensive bottle and asked him if he would
>> care to join them in the enjoyment of it. After they had all
>> sippped and oohed and ahhed he got his taste, only to discover that
>> it was corked (anyone who has tasted wine from a bottle with a
>> rotten cork will never forget the taste, it is not pleasant). This
>> placed him a quandary--since they had already all praised it if he
>> pronounced it corked then he would embarrass the lot, so he finally
>> decided to grit his teeth and pretend it was all right.
>>
>>>> Eventually, someone in management MAY get the message.
>>
>>>> otherwise, we are rewarding mediocrity. Is that what we should be
>>>> doing as coffee lovers?
>>
>>>> --
>>>> Davewww.hitechespresso.com
>>>> 877 286 2833
>>
>> --
>> --
>> --John
>> to email, dial "usenet" and validate
>> (was jclarke at eye bee em dot net)- Hide quoted text -
>>
>> - Show quoted text -
>
> I don't see how your example is relevant. The "foodie" was actually a
> "winey" and a guest at another table, which is an entirely different
> situation than were he acting as an expert at his own table.

Never mind.

--
--
--John
to email, dial "usenet" and validate
(was jclarke at eye bee em dot net)




 
Date: 07 Mar 2007 12:25:50
From: John S.
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee
On 6, 12:24 pm, "daveb" <davebobbl...@gmail.com > wrote:
> When dining at a "good" restaurant, something on the order of, oh, 30 or $40
> per person or more (minus alcohol) and you, the diner(s) or "foodie(s)",
> receive slop in place of a decent coffee drink espresso -- SEND IT BACK! --
> and demand it be removed from your bill.

What makes you think that most prople don't send back inadequate
expensive food and drink. And just what is a "foodie" anyway.

>
> Now, I know it is difficult to be assertive at times, but why pay for CRAP??

If you are saying that you find it difficult to be assertive at times,
it sounds like a personal problem. If foodies are restaurant
reviewers I think you can assume they do not put up with poor quality
food. Is it possible


>
> Eventually, someone in management MAY get the message.
>
> otherwise, we are rewarding mediocrity. Is that what we should be doing as
> coffee lovers?
>
> --
> Davewww.hitechespresso.com
> 877 286 2833




  
Date: 07 Mar 2007 15:45:26
From: J. Clarke
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee
John S. wrote:
> On 6, 12:24 pm, "daveb" <davebobbl...@gmail.com> wrote:
>> When dining at a "good" restaurant, something on the order of, oh,
>> 30 or $40 per person or more (minus alcohol) and you, the diner(s)
>> or "foodie(s)", receive slop in place of a decent coffee drink
>> espresso -- SEND IT BACK! -- and demand it be removed from your bill.
>
> What makes you think that most prople don't send back inadequate
> expensive food and drink. And just what is a "foodie" anyway.
>
>>
>> Now, I know it is difficult to be assertive at times, but why pay
>> for CRAP??
>
> If you are saying that you find it difficult to be assertive at times,
> it sounds like a personal problem. If foodies are restaurant
> reviewers I think you can assume they do not put up with poor quality
> food. Is it possible

But some of them just don't know the difference. The editor of the Wine
Spectator many years ago wrote of an instance in which he was having
dinner and some folks at the next table recognized him. They had just
ordered a rather expensive bottle and asked him if he would care to join
them in the enjoyment of it. After they had all sippped and oohed and
ahhed he got his taste, only to discover that it was corked (anyone who
has tasted wine from a bottle with a rotten cork will never forget the
taste, it is not pleasant). This placed him a quandary--since they had
already all praised it if he pronounced it corked then he would
embarrass the lot, so he finally decided to grit his teeth and pretend
it was all right.

>> Eventually, someone in management MAY get the message.
>>
>> otherwise, we are rewarding mediocrity. Is that what we should be
>> doing as coffee lovers?
>>
>> --
>> Davewww.hitechespresso.com
>> 877 286 2833

--
--
--John
to email, dial "usenet" and validate
(was jclarke at eye bee em dot net)




 
Date: 07 Mar 2007 08:11:30
From: Calvin
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee
On 6, 11:24 am, "daveb" <davebobbl...@gmail.com > wrote:
> When dining at a "good" restaurant, something on the order of, oh, 30 or $40
> per person or more (minus alcohol) and you, the diner(s) or "foodie(s)",
> receive slop in place of a decent coffee drink espresso -- SEND IT BACK! --
> and demand it be removed from your bill.
>
> Now, I know it is difficult to be assertive at times, but why pay for CRAP??
>
> Eventually, someone in management MAY get the message.
>
> otherwise, we are rewarding mediocrity. Is that what we should be doing as
> coffee lovers?
>
> --
> Davewww.hitechespresso.com
> 877 286 2833

If I have had a good meal, I won't order coffee. If I have not had a
particularly good experience so far I figure there's nothing to lose.
It really used to bug me to have a good time ruined by being served
some drek that doesn't even /smell/ like coffee. Mostly I just have a
glass of water - not much risk there, at least in the developed world.



  
Date: 07 Mar 2007 09:21:42
From:
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee
On 7 2007 08:11:30 -0800, "Calvin" <mandtprice@gmail.com > wrote:

>On 6, 11:24 am, "daveb" <davebobbl...@gmail.com> wrote:
>> When dining at a "good" restaurant, something on the order of, oh, 30 or $40
>> per person or more (minus alcohol) and you, the diner(s) or "foodie(s)",
>> receive slop in place of a decent coffee drink espresso -- SEND IT BACK! --
>> and demand it be removed from your bill.
>>
>> Now, I know it is difficult to be assertive at times, but why pay for CRAP??
>>
>> Eventually, someone in management MAY get the message.
>>
>> otherwise, we are rewarding mediocrity. Is that what we should be doing as
>> coffee lovers?
>>
>> --
>> Davewww.hitechespresso.com
>> 877 286 2833
>
>If I have had a good meal, I won't order coffee. If I have not had a
>particularly good experience so far I figure there's nothing to lose.
>It really used to bug me to have a good time ruined by being served
>some drek that doesn't even /smell/ like coffee. Mostly I just have a
>glass of water - not much risk there, at least in the developed world.

Our Kona Coffee Farmers Association once asked the local Chefs de
Cuisine, the chefs for some of our finest hotels and we have several
multiple * hotels along our "gold coast"- any way we asked them why
they didn't serve our 100% Kona and the head of this esteemed group
said soemthing along these lines, "Coffee is like salt and pepper, we
just offer coffee and concentrate on the food."

So this thread has not surprised me. Even in a place where yummy
coffee grows and is well known, "It's just like salt and pepper."
Argh!

aloha,
Cea
roast beans to kona to email
farmers of Pure Kona


   
Date: 07 Mar 2007 20:09:55
From:
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee
In alt.coffee, beans@smithfarms.com wrote:

> So this thread has not surprised me. Even in a place where yummy
> coffee grows and is well known, "It's just like salt and pepper."
> Argh!

Would you believe that I have 3 different types of salt and 4 different
types of pepper that I use?

(My favorite salt is RealSalt

http://www.realsalt.com/

dug out of the Utah desert from what remains of an old dried up ocean. It
was covered in volcanic ash, and is now mined from below the surface. It
has a lot of nutrients in it besides sodium chloride. It tastes AMAZINGLY
better than what the big chemical companies package as "table salt".)


If this guy thinks that either salt or pepper is all the same, he is quite
incorrect.

If it might wake him up, I'd be glad to compare his poor quality,
pre-ground black pepper to some freshly and coarsely ground szechuan
peppercorns, or even a good quality black peppercorn, like tellicherry.

I'm surprised that he doesn't buy his wine by the box too...

--
The whole problem with the world is that fools and fanatics are always so
certain of themselves, but wiser people so full of doubts.
-- Bertrand Russel



    
Date: 07 Mar 2007 11:26:56
From:
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee
On Wed, 7 2007 20:09:55 +0000 (UTC), EskWIRED@spamblock.panix.com
wrote:

>In alt.coffee, beans@smithfarms.com wrote:
>
>> So this thread has not surprised me. Even in a place where yummy
>> coffee grows and is well known, "It's just like salt and pepper."
>> Argh!
>
>Would you believe that I have 3 different types of salt and 4 different
>types of pepper that I use?
>
>(My favorite salt is RealSalt
>
>http://www.realsalt.com/
>
>dug out of the Utah desert from what remains of an old dried up ocean. It
>was covered in volcanic ash, and is now mined from below the surface. It
>has a lot of nutrients in it besides sodium chloride. It tastes AMAZINGLY
>better than what the big chemical companies package as "table salt".)
>
>
>If this guy thinks that either salt or pepper is all the same, he is quite
>incorrect.
>
>If it might wake him up, I'd be glad to compare his poor quality,
>pre-ground black pepper to some freshly and coarsely ground szechuan
>peppercorns, or even a good quality black peppercorn, like tellicherry.
>
>I'm surprised that he doesn't buy his wine by the box too...

We in Hawaii have soemthing called Hawaiian rock salt and our favorite
has some reddish clay mixed in. It is so superior, I agree, to
Morton's.(Hawaiians used to make salt at the ocean side, so it is a
natural part of the culture.) The only time I don't use our Rock Salt
is when I have to make cookies:(. It doesn't dissolve fast enough and
you get a hunk among the raisins.

BTW these Chefs are from other worlds, not Hawaii.

aloha,
Cea
roast beans to kona to email
farmers of Pure Kona


     
Date: 07 Mar 2007 22:19:59
From:
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee
In alt.coffee, beans@smithfarms.com wrote:

> We in Hawaii have soemthing called Hawaiian rock salt and our favorite
> has some reddish clay mixed in.

Cool! Is it available online?

--
The whole problem with the world is that fools and fanatics are always so
certain of themselves, but wiser people so full of doubts.
-- Bertrand Russel



      
Date: 08 Mar 2007 07:24:34
From: Donn Cave
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee
Quoth EskWIRED@spamblock.panix.com:


       
Date: 08 Mar 2007 15:15:54
From: Lavarock
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee
For what its worth, this link points to a store with Hawaiian salt and
books and DVD's about coffee.

http://astore.amazon.com/lavarock

Donn Cave wrote:
> Quoth EskWIRED@spamblock.panix.com:
>


      
Date: 07 Mar 2007 13:47:07
From:
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee
On Wed, 7 2007 22:19:59 +0000 (UTC), EskWIRED@spamblock.panix.com
wrote:

>In alt.coffee, beans@smithfarms.com wrote:
>
>> We in Hawaii have soemthing called Hawaiian rock salt and our favorite
>> has some reddish clay mixed in.
>
>Cool! Is it available online?

I just checked our little salt container and they do have a web
site:), although I buy it locally. <www.hawaiisalt.com >. We get the
Hawaiian 'Alaea Sea Salt. Good stuff.

Have fun Andy.

aloha,
Cea
roast beans to kona to email
farmers of Pure Kona


   
Date: 07 Mar 2007 11:54:33
From: I->Ian
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee
On Wed, 07 2007 09:21:42 -1000, beans@smithfarms.com wrote:

>"It's just like salt and pepper."

We currently cook with several kinds of black peppercorns from divers
areas of the world. Using the 'right' pepper makes a world of
difference in the final taste.

The guy is a cretin, not a chef.


    
Date: 07 Mar 2007 20:15:16
From:
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee
In alt.coffee, "I- >Ian" <someone@nowhere.com> wrote:
> On Wed, 07 2007 09:21:42 -1000, beans@smithfarms.com wrote:

> >"It's just like salt and pepper."

> We currently cook with several kinds of black peppercorns from divers
> areas of the world. Using the 'right' pepper makes a world of
> difference in the final taste.

> The guy is a cretin, not a chef.

Agreed.

What sorts of pepper do you use? At this point, my favorite is szechuan,
but technically it is not pepper. WRT black peppercorns, I use
tellicherry from Penzeys. I also use their blend of red, green, white and
black peppercorns, among others.

See my post earlier in the thread for my comments on salt. If you want a
eye-opening experience, I'll send you some RealSalt to try. I was amazed
that in comparison, the salt I had been using my whole life tasted awful.
Really.


--
The whole problem with the world is that fools and fanatics are always so
certain of themselves, but wiser people so full of doubts.
-- Bertrand Russel



     
Date: 08 Mar 2007 07:34:26
From: Donn Cave
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee
Quoth EskWIRED@spamblock.panix.com:
...


      
Date: 08 Mar 2007 19:14:05
From:
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee
In alt.coffee, Donn Cave <donn@drizzle.com > wrote:
> Quoth EskWIRED@spamblock.panix.com:
> ...
>


     
Date: 07 Mar 2007 12:58:30
From: I->Ian
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee
On Wed, 7 2007 20:15:16 +0000 (UTC), EskWIRED@spamblock.panix.com
wrote:

>
>> >"It's just like salt and pepper."
>
>> We currently cook with several kinds of black peppercorns from divers
>> areas of the world. Using the 'right' pepper makes a world of
>> difference in the final taste.
>
>> The guy is a cretin, not a chef.
>
>Agreed.
>
>What sorts of pepper do you use? At this point, my favorite is szechuan,
>but technically it is not pepper. WRT black peppercorns, I use
>tellicherry from Penzeys. I also use their blend of red, green, white and
>black peppercorns, among others.
>

The only ones of the bunch I'm certain of are Black and White Pepper
from Sarawak that I picked up on a business trip. Others we've
collected at kets and fairs, but the vendors rarely know the exact
origin. grrr... Szechuan is one of our favorites.

>See my post earlier in the thread for my comments on salt. If you want a
>eye-opening experience, I'll send you some RealSalt to try. I was amazed
>that in comparison, the salt I had been using my whole life tasted awful.
>Really.

Agreed. We use 3 kinds of salt: Kosher, regular table and an ancient
Mediterrean Sea Salt we picked up in France. Soon to be 4, as I
ordered some Real Salt. It'll be interesting to compare ancient
American to ancient Mediterranean.


      
Date: 07 Mar 2007 22:17:45
From:
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee
In alt.coffee, "I- >Ian" <someone@nowhere.com> wrote:

> Agreed. We use 3 kinds of salt: Kosher, regular table and an ancient
> Mediterrean Sea Salt we picked up in France. Soon to be 4, as I
> ordered some Real Salt. It'll be interesting to compare ancient
> American to ancient Mediterranean.

I've tried Mediterranean from France, but I don't think it was mined from
ancent deposits. It likely was evaporated.

Let me know what you think ofthe RealSalt. I was totally sceptical until
I tried it, and then I was amazed. I mean, it's just salt. Who'd of
thunk there was a difference?

--
The whole problem with the world is that fools and fanatics are always so
certain of themselves, but wiser people so full of doubts.
-- Bertrand Russel



 
Date: 06 Mar 2007 17:06:30
From: daveb
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee
On 6, 6:58 pm, "Brian Colwell" <bcolw...@shaw.ca > wrote:
> "daveb" <davebobbl...@gmail.com> wrote in message
>
> news:1173220431.813273.89440@30g2000cwc.googlegroups.com...
>
> > On 6, 4:51 pm, "Brian Colwell" <bcolw...@shaw.ca> wrote:
> >> "I->Ian" <some...@nowhere.com> wrote in message
>
> >>news:12bru29bi2o0015v8c38g3njhekfrhc47b@4ax.com...
>
> >> > On Tue, 6 2007 12:24:17 -0500, "daveb" <davebobbl...@gmail.com>
> >> > wrote:
>
> >> >>When dining at a "good" restaurant, something on the order of, oh, 30
> >> >>or
> >> >>$40
> >> >>per person or more (minus alcohol) and you, the diner(s) or
> >> >>"foodie(s)",
> >> >>receive slop in place of a decent coffee drink espresso -- SEND IT
> >> >>BACK! --
> >> >>and demand it be removed from your bill.
>
> >> >>Now, I know it is difficult to be assertive at times, but why pay for
> >> >>CRAP??
>
> >> >>Eventually, someone in management MAY get the message.
>
> >> >>otherwise, we are rewarding mediocrity. Is that what we should be
> >> >>doing
> >> >>as
> >> >>coffee lovers?
>
> >> > Would this qualify?
> >> > At a '4 star' hotel in Jakarta...
> >> >http://www.ielogical.com/coffee/IndoEspresso.jpg
>
> >> Looks like the top of a septic tank !!
>
> >> BMC
>
> > Now Brian, how would you know that??
>
> > :-)
>
> > dave
>
> Well Dave if you really want to know, A number of years ago I purchased a
> property on VI that had a septic tank ! I found out to my regret, it had not
> been serviced on a regular basis :-(( When I was in the process of having it
> removed !!!! do I have to go on ?
>
> BMC

wHOA! OK! too much information! you got me.

dave :)



 
Date: 06 Mar 2007 14:33:51
From: daveb
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee
On 6, 4:51 pm, "Brian Colwell" <bcolw...@shaw.ca > wrote:
> "I->Ian" <some...@nowhere.com> wrote in message
>
> news:12bru29bi2o0015v8c38g3njhekfrhc47b@4ax.com...
>
>
>
> > On Tue, 6 2007 12:24:17 -0500, "daveb" <davebobbl...@gmail.com>
> > wrote:
>
> >>When dining at a "good" restaurant, something on the order of, oh, 30 or
> >>$40
> >>per person or more (minus alcohol) and you, the diner(s) or "foodie(s)",
> >>receive slop in place of a decent coffee drink espresso -- SEND IT
> >>BACK! --
> >>and demand it be removed from your bill.
>
> >>Now, I know it is difficult to be assertive at times, but why pay for
> >>CRAP??
>
> >>Eventually, someone in management MAY get the message.
>
> >>otherwise, we are rewarding mediocrity. Is that what we should be doing
> >>as
> >>coffee lovers?
>
> > Would this qualify?
> > At a '4 star' hotel in Jakarta...
> >http://www.ielogical.com/coffee/IndoEspresso.jpg
>
> Looks like the top of a septic tank !!
>
> BMC

Now Brian, how would you know that??

:-)

dave



  
Date: 06 Mar 2007 23:58:59
From: Brian Colwell
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee

"daveb" <davebobblane@gmail.com > wrote in message
news:1173220431.813273.89440@30g2000cwc.googlegroups.com...
> On 6, 4:51 pm, "Brian Colwell" <bcolw...@shaw.ca> wrote:
>> "I->Ian" <some...@nowhere.com> wrote in message
>>
>> news:12bru29bi2o0015v8c38g3njhekfrhc47b@4ax.com...
>>
>>
>>
>> > On Tue, 6 2007 12:24:17 -0500, "daveb" <davebobbl...@gmail.com>
>> > wrote:
>>
>> >>When dining at a "good" restaurant, something on the order of, oh, 30
>> >>or
>> >>$40
>> >>per person or more (minus alcohol) and you, the diner(s) or
>> >>"foodie(s)",
>> >>receive slop in place of a decent coffee drink espresso -- SEND IT
>> >>BACK! --
>> >>and demand it be removed from your bill.
>>
>> >>Now, I know it is difficult to be assertive at times, but why pay for
>> >>CRAP??
>>
>> >>Eventually, someone in management MAY get the message.
>>
>> >>otherwise, we are rewarding mediocrity. Is that what we should be
>> >>doing
>> >>as
>> >>coffee lovers?
>>
>> > Would this qualify?
>> > At a '4 star' hotel in Jakarta...
>> >http://www.ielogical.com/coffee/IndoEspresso.jpg
>>
>> Looks like the top of a septic tank !!
>>
>> BMC
>
> Now Brian, how would you know that??
>
> :-)
>
> dave
>
Well Dave if you really want to know, A number of years ago I purchased a
property on VI that had a septic tank ! I found out to my regret, it had not
been serviced on a regular basis :-(( When I was in the process of having it
removed !!!! do I have to go on ?

BMC




   
Date: 06 Mar 2007 17:07:07
From: I->Ian
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee
On Tue, 06 2007 23:58:59 GMT, "Brian Colwell" <bcolwell@shaw.ca >
wrote:

>VI

Vancouver Island?
Virgin Islands?


    
Date: 07 Mar 2007 03:54:19
From: Brian Colwell
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee

"I- >Ian" <someone@nowhere.com> wrote in message
news:114su2dgl52otfpk3iaovcsjqm7thcmo4e@4ax.com...
> On Tue, 06 2007 23:58:59 GMT, "Brian Colwell" <bcolwell@shaw.ca>
> wrote:
>
>>VI
>
> Vancouver Island?
> Virgin Islands?

I will let you guess !
First clue.............Not too many virgins around :-))

BMC




 
Date: 06 Mar 2007 10:09:15
From: daveb
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee
On 6, 1:02 pm, "I- >Ian" <some...@nowhere.com> wrote:
> On Tue, 6 2007 12:24:17 -0500, "daveb" <davebobbl...@gmail.com>
> wrote:
>
> >When dining at a "good" restaurant, something on the order of, oh, 30 or $40
> >per person or more (minus alcohol) and you, the diner(s) or "foodie(s)",
> >receive slop in place of a decent coffee drink espresso -- SEND IT BACK! --
> >and demand it be removed from your bill.
>
> >Now, I know it is difficult to be assertive at times, but why pay for CRAP??
>
> >Eventually, someone in management MAY get the message.
>
> >otherwise, we are rewarding mediocrity. Is that what we should be doing as
> >coffee lovers?
>
> Would this qualify?
> At a '4 star' hotel in Jakarta...http://www.ielogical.com/coffee/IndoEspresso.jpg

LOOKS YUMMY!!!
look at the crema!

LOL



 
Date: 06 Mar 2007 10:02:48
From: I->Ian
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee
On Tue, 6 2007 12:24:17 -0500, "daveb" <davebobblane@gmail.com >
wrote:

>When dining at a "good" restaurant, something on the order of, oh, 30 or $40
>per person or more (minus alcohol) and you, the diner(s) or "foodie(s)",
>receive slop in place of a decent coffee drink espresso -- SEND IT BACK! --
>and demand it be removed from your bill.
>
>Now, I know it is difficult to be assertive at times, but why pay for CRAP??
>
>Eventually, someone in management MAY get the message.
>
>otherwise, we are rewarding mediocrity. Is that what we should be doing as
>coffee lovers?

Would this qualify?
At a '4 star' hotel in Jakarta...
http://www.ielogical.com/coffee/IndoEspresso.jpg


  
Date: 07 Mar 2007 00:59:27
From: Danny Joe
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee

"I- >Ian" <someone@nowhere.com> wrote in message
news:12bru29bi2o0015v8c38g3njhekfrhc47b@4ax.com...
> On Tue, 6 2007 12:24:17 -0500, "daveb" <davebobblane@gmail.com>
> wrote:
>
>>When dining at a "good" restaurant, something on the order of, oh, 30 or
>>$40
>>per person or more (minus alcohol) and you, the diner(s) or "foodie(s)",
>>receive slop in place of a decent coffee drink espresso -- SEND IT
>>BACK! --
>>and demand it be removed from your bill.
>>
>>Now, I know it is difficult to be assertive at times, but why pay for
>>CRAP??
>>
>>Eventually, someone in management MAY get the message.
>>
>>otherwise, we are rewarding mediocrity. Is that what we should be doing
>>as
>>coffee lovers?
>
> Would this qualify?
> At a '4 star' hotel in Jakarta...
> http://www.ielogical.com/coffee/IndoEspresso.jpg

Not only that, it is on the Island of Java!

Danny (make mine Sumatran) Joe




  
Date: 06 Mar 2007 21:51:52
From: Brian Colwell
Subject: Re: To all "foodies" -- A suggestion regarding restaurant coffee

"I- >Ian" <someone@nowhere.com> wrote in message
news:12bru29bi2o0015v8c38g3njhekfrhc47b@4ax.com...
> On Tue, 6 2007 12:24:17 -0500, "daveb" <davebobblane@gmail.com>
> wrote:
>
>>When dining at a "good" restaurant, something on the order of, oh, 30 or
>>$40
>>per person or more (minus alcohol) and you, the diner(s) or "foodie(s)",
>>receive slop in place of a decent coffee drink espresso -- SEND IT
>>BACK! --
>>and demand it be removed from your bill.
>>
>>Now, I know it is difficult to be assertive at times, but why pay for
>>CRAP??
>>
>>Eventually, someone in management MAY get the message.
>>
>>otherwise, we are rewarding mediocrity. Is that what we should be doing
>>as
>>coffee lovers?
>
> Would this qualify?
> At a '4 star' hotel in Jakarta...
> http://www.ielogical.com/coffee/IndoEspresso.jpg

Looks like the top of a septic tank !!

BMC