Still Smarter

Or bank robbing

Mash wrote: Mon May 04, 2020 11:12 am Is an Ibrik One of those long handled side pouring jugs doodahs ? I ask because I never understood how you may coffee in one of those ?

Yes that'll be the kiddy. Usually made of tinned copper.

Coffee, water and sugar in. Boil up, as the foam rises, remove from heat. Let it subside. A good stir, and give it a minute.

Reheat until foam rises, then remove from heat.

Let it subside and gently pour into "Arabic coffee" sized glass (manners to offer anyone drinking a coffee with you the foamy part on top).

Also don't forget that there's gonna be some grouts in the bottom of the glass.

Was taught to make it like that, by a Turkish industrial chemist...........

And yes, it's usually very strong and sweet (apparently). Whether that's right or not, can't say but yes, it was very good

Turkish style, though different areas have slight variations, decoration, etc.......

Can you do it in a saucepan?

Mash wrote: Mon May 04, 2020 12:38 pm Going shopping...

20200504_115811.jpg

Paint yersel' some smiley lips on,
It will make you look more normal.
And stop scaring folk.

Robert.

phantom wrote: Mon May 04, 2020 2:53 pm

Turkish style, though different areas have slight variations, decoration, etc.......

Have you got any Turkish spiced coffee recipes?

Mash wrote: Tue May 05, 2020 10:44 am <snip>
Have you got any Turkish spiced coffee recipes?

No. It's on the to-do list, but got relegated to the bottom when I found my Ibrik had gone walkies some years back. So now the coffee is the lazy man's strong but with "high test" milk (channel island i.e. 5.5-6.5% butterfat).

Though from memory, the strong and sweet nature of Turkish/Arabic style coffee lends itself to cardomom very well.........

I was thinking cardomon in a old pepper grinder, couple of turns in a mocha pot ...hmm ?

C'mon!
Stop turning a good drink into something 'fancy'.
IMHO turning a basic vodka into Blue Curacao is not an improvement.
But maybe that is just me.
Coffee should taste of coffee.

Robert.

Hey Gaza how did your sperimental rum turn out? Was it as Kraken-esque as desired? I know it's non coffee related, my curiosity got the better of me

Not there yet Buffalobob. I think the devil is in the detail, so
flavour is added to the base flavour after distillation.
Therefore I am still running to build up stocks to experiment with.
Also have a new glass still to play with.

Wow that's interesting!!!!

Mash wrote: Tue May 05, 2020 12:54 pm I was thinking cardomon in a old pepper grinder, couple of turns in a mocha pot ...hmm ?

A very pleasant surprise. Might try a little more next time.

Mash wrote: Wed May 06, 2020 9:06 am <snip>
A very pleasant surprise. Might try a little more next time.

Excellent. After I'd suggested it, it got me thinking of Arabic/Turkish/North African type spices in general and how the peeps of that "greater" region like to spice their foods.

But you'd also get "cultural" difference i.e. something that the Turks might use, would be different from if it alluded to Armenian use, etc.

Equally, regional topography might give you some clues because of trade routes from SE Asia i.e. the more closely linked to a more direct trade route, the greater the number of variations etc.

<edit>and don't forget, they don't do so much chilli (yes, they do some, but that's relatively recent) as that's more of a central American thing (like chocolate), but that's not to say they "don't do hot", because they do, just not like the places with links to Central America, they just do it differently - Turkish Black Pepper vodka anyone?</edit>

What about chilli vodka jellies

gaza the instructor wrote: Wed May 06, 2020 8:20 am Not there yet Buffalobob. I think the devil is in the detail, so
flavour is added to the base flavour after distillation.
Therefore I am still running to build up stocks to experiment with.
Also have a new glass still to play with.

Wow that's interesting!!!!

Obviously Not Then

gaza the instructor wrote: Wed May 06, 2020 6:47 pm

gaza the instructor wrote: Wed May 06, 2020 8:20 am Not there yet Buffalobob. I think the devil is in the detail, so
flavour is added to the base flavour after distillation.
Therefore I am still running to build up stocks to experiment with.
Also have a new glass still to play with.

Wow that's interesting!!!!

Obviously Not Then

You didn't give us a chance to respond Gaz!
It does sound interesting

Yeah that does sound interesting, can we have a peek at it ( the glass still ) please?

This will be interesting.

I read that a "a new glass, still to play with"

BB read it as "a new glass still, to play with"

Interesting..

Mash wrote: Wed May 06, 2020 2:45 pm What about chilli vodka jellies

but it was cherimoya flavoured vodka jelly shots that I did that time............

buffalobob wrote: Wed May 06, 2020 11:48 pm <snip>can we have a peek at it ( the glass still ) please?

seconded......

Cos I've looked up lab glass to make up a still before now, with the intention of making it a vacuum still set up but never got the idea any further.......

phantom wrote: Thu May 07, 2020 9:05 am

Mash wrote: Wed May 06, 2020 2:45 pm What about chilli vodka jellies

but it was cherimoya flavoured vodka jelly shots that I did that time............

From memory they were quite hot for cherimoya.

phantom wrote: Thu May 07, 2020 9:07 am

buffalobob wrote: Wed May 06, 2020 11:48 pm <snip>can we have a peek at it ( the glass still ) please?

seconded......

Cos I've looked up lab glass to make up a still before now, with the intention of making it a vacuum still set up but never got the idea any further.......

Look what to have started now....

Mash wrote: Thu May 07, 2020 8:25 pm From memory they were quite hot for cherimoya.

Nah! now chillies, I can do a very warm chilli vodka jelly shot - which just means you have to have some yoghurt or ice cream ready to go........

And the next day, access to the bog paper factory

I am reading

Also have a new glass still to play with.

So what is it?

Robert.