Iron Chef America - Episode 8 of Season 6 (2008) Show # IA0610 featured coffee beans as the secret ingredient. I didn't see the episode, but I understand Cat Cora used a Florida coffee and that there was little or no evidence of specialty coffee knowledge. Did anyone see this?
Iron Chef Cat Cora's Dishes
Coffee and Breakfast
Coffee Smoked Diver Sea Scallops
Coffee and Salt Dough Baked NY Squab
Coffee Braised Black Mission Figs with Robiola Cheese
Deconstructed Tiramisu
Layered Espresso and Mocha Panna Cotta
Challenger Ken Oringer's Dishes
Cassolette of Lobster and Sea Urchin
Slow cooked Egg with Parsley Root, Coffee Puree and Coffee Glazed Mushrooms
Black Truffle and Coffee Fondue
Venison Confit
Milk Chocolate and Coffee Geode
Espresso Cotton Candy
Well, here's a very simple one I'm working on this week-
We have a simple espresso blend at the moment, just Brazil Yellow Bourbon Natural roasted to first crack +4 minutes at 419 degrees- and Guatemala FTO Maya Ixil roasted to 1st + 4:30 at 421, then blended. It comes out peanut butter and jelly. I love it.
We're working on some simple white bread- homemade roasted/salted/ground peanut butter, couldn't be simpler, and grape preserves- farmer's market. Start with the shot, finish with a small sandwich.
Also- we'll be holding a contest for the next few weeks- the "sprobama" versus the "maverick"
Each time a 'sprobama' is ordered- $1.00 goes to Obama for president, each time a 'maverick is ordered, $1.00 to McCain.
Will post photos and results.
Also- I uploaded some good macro photos of Espresso pouring- at 2x real-size. Good detail, especially of my ancient spouts. They have since been replaced. :)
I hear you Alun ... It just seems like the author doesn't even know what meaning of profiling is.
He seems to be trying to be forcing light roasts on people.
I don't think all dark roast is bad and oil in a bean does not always mean a rancid or ...
Hmm...an opinion piece?? As a roaster I would say that the pictures shown (which are from Tom at sweetmarias.com) do not actually at ALL relate to profiling, or lack of profiling. It can not be assumed that the dark roasted beans sown - pictures 1...
Keaton, I agree with the frustration of wasted shots. however thats not our style either. And if the espresso is pulled to 2. oz, then I have no issues with that, I just find few places are doing that. And Jesse, funny enough I was talking with Sc...
The Monmouth way is I guess unique, which is what made them what they are today. In many ways it kind of reminds me of some of the ways coffee is done, fresh, in asia. I guess the key for Monmouth is every cup made, is fresh- not through a animo, ...