Im drinking some COLD hot chocolate right now
Poetic justice that this would be post 1000 of this thread
The beans come in a 1 kg vacuum bag which I then transfer into large glass jars and then into the freezer.
With this machine I grind the beans and immediately brew them.
The grinding temperature rise of the beans is noticeable and they end up at around room temp.....using room temp beans results in quite warm newly ground beans.
Interestingly I do similar....coffee, 1/2 level tsp of bee pollen and level tsp of coconut oil and sometimes some organic cocoa powder and/or organic honey but never sugar.
I find this to be a comfortable satisfying cup of coffee quite unlike cafe brews and much more to my taste.
Raw Certified Organic Honey
Dan.
Note - should be salt free butter- ghee or coconut oil can be substituted - makes for a nice and frothy cuppa that can certainly tame your appetite for the first part of the day.
Just be very careful on testing / ramping up your dosage of the Brain Octane Oil (medium chain triglyceride) - or risk "disaster pants"
No one got mine, or if they did they're not saying, probably because it's in such poor taste
I've been roasting my own coffee for over 12 years. I had a Bemore roaster at one time, but when I broke I went back to a popcorn roaster.
I get most of my coffee from Sweet Maria's:
Green Coffee
I get most of my coffee from Sweet Maria's:
Green Coffee
The theory behind it is, humans as animals got used to seasonal changes to the food, i.e. carbohydrates during summer to save energy in fats, and fats during winter to get rid of fats and get strength for the summer. The problem with post-industrial society is, people are getting stuck in summer regime constantly saving fats in their bodies, hence a diabesity problem. Fasting can't help to solve this problem, but change of a diet can. The organism just changes the regime, that's it. Switching of desires.
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FWIW, if my wife's history of amateur research on the subject, and our shared "adventure" of numerous changes of diet over the past 10yrs following whatever is currently trending proves anything, it's that such theories - often contradictory ones "supported by extensive studies" - appear to be enjoying an exponential growth rate .
If you want to point a finger at anything , you might want to go further back to the societal invention of agriculture over foraging. Daniel Quinn posed some very interesting thoughts in his early works - "Ishmael", "Story of B", " My Ishmael" - but I digress.
If you want to point a finger at anything , you might want to go further back to the societal invention of agriculture over foraging. Daniel Quinn posed some very interesting thoughts in his early works - "Ishmael", "Story of B", " My Ishmael" - but I digress.
Had a few Half Hitch Farmer's Daughter Pale Ale's on tap at the pub tonight. Quite good and cheap. Brewery — Half Hitch Brewing Company
This is really interesting. Chemists/chefs have combined different and sometimes very odd stuff judging from the chemical content of hwatever. Beer and chocolate appears to share a lot of tastes and make a perfect match.
Pending on both the beer, and the anything.
I made a very good porter, it tastes really good at room temperature, and does not feel like drinking warm beer at all, Just a very good beer at the right temperature. But if served cold, it feels way too cold and the taste is extremely bitter.
So my modification to your argument is: you can find a beer that goes with anything else, but the experience of that beer is also, like any other thing in the world, highly dependant on the surrounding conditions.
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I do apologize about being a dry bore, I can be fun, it just does not happen frequently.
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You're neither dry nor a bore and you are perfectly right. Certain drinks have certain moments. A medium cold IPA on a hot Summer day is perfect, an icecold lager isn't.
We normally drink lighter lager for our dinners, but in weekends we often drink whine if the dish "asks" for it (red meat, fish ...) or stronger beer if the food is 'robust' or has an odd complexity in taste.
We normally drink lighter lager for our dinners, but in weekends we often drink whine if the dish "asks" for it (red meat, fish ...) or stronger beer if the food is 'robust' or has an odd complexity in taste.
Thank you. It was a moment of interesting self reflection for me, which was viewed in a slight self ironic and amused way. I enjoy life and a number of different topics, and tend to be overly enthusiastic when in conversation. I usually try to stop and excuse myself when I see casual victims of conversation glaze over and look for an easy way out. Interesting to try and see myself from another angle.
I hear what you are saying, but I often like maybe a more sour beer with a medium rare steak and sauce, it brings a wider taste experience. And darker beer can make a good companion to vegetarian cuisine.
Just to enjoy life and relax I find myself seeking back to a nice Bayer every now and again. Do not remember the last time I purchased any Pilsner.
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