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Does anyone here make cold brew from scratch? That does seem like a very common thing to buy pre-made or at least in pouches that you soak overnight.
I do, mostly in the summers. When my wife and I got married, we had a shower after the wedding (long story) and as two single people in our early to mid 30s, had a lot of the household stuff you would get at a shower. Because of that, I registered for a fancy Kitchen Aid cold brew maker, and it's pretty spiffy. Steep it for like 14-18 hours and it's perfect. We have a coffee bean subscription to our favorite coffeehouse in Philadelphia's Italian Market neighborhood (3 bags/month), and I use that for the cold brew. I usually do about 1:1 cold brew:water ratio, but my wife drinks the concentrate straight.
You just grind it up and let it soak for awhile, then filter it? That's all there is to it?
Essentially. Coarse grinds, get the right bean/water ratio (I have it written down somewhere), steep it for the 14-18 hours. You can do 12, but anything shorter and it's not strong enough, anything longer than 18 gets to be too bitter I have found. The Kitchen Aid comes with the built in filter, so you just take it out and then it has a spout to pour the coffee.
Does anyone here make cold brew from scratch? That does seem like a very common thing to buy pre-made or at least in pouches that you soak overnight.
Around when it starts getting hot (basically now, it's been highs of 88-94 this pst week) I switch to cold brew. I have two glass pickle jars that hold about a gallon. I soak about 2 cups of coffee grounds in a pickle jar with a gallon of water for ~18-24 hours, then I would filter it through my pour over into the other jar. But, my pour over broke. filtering is the slowest part. That method makes a concentrate I mix at about 1:1. My wife adds more water, but I'm a caffeine junkie.
Speaking of, I need to get another pickle jar. Over pandemic I've been drinking sun tea throughout the day, after my two cups of coffee in the morning. Take two jumbo luzianne tea bags in the pickle jar with a gallon of water, put em in the sun for ~4 hours then refrigerate (or pour over ice). Been going through a gallon a day by myself, but tea bags are like $5 for 48 or something. Throw some lemon or lime juice from the neighborhood trees and you got a great sipping drink. Not too bad with a little gin and some crushed mint too.
Keurig is so expensive and wasteful. I don't get those things. One of my previous jobs had one and someone stole 500 worth of those cups. Which is insane and why did we have that much coffee?
I got one for when the in laws visit lol. Used it for a little while but the coffee is no bueno.
Keurig is so expensive and wasteful. I don't get those things. One of my previous jobs had one and someone stole 500 worth of those cups. Which is insane and why did we have that much coffee?
I got one for when the in laws visit lol. Used it for a little while but the coffee is no bueno.
You can buy reusable silicone cups and use your favorite coffee. Idk tho, I like being able to control how strong I want my coffee to be.
I got one for when the in laws visit lol. Used it for a little while but the coffee is no bueno.
You can buy reusable silicone cups and use your favorite coffee. Idk tho, I like being able to control how strong I want my coffee to be.
I had a Keurig for a while and stopped buying the K cups because of the waste and moved to the reusable mesh ones but the coffee is straight garbage even when you use good beans. Frankly I think it's just that Keurig is a shitty coffee maker period.
I didn't know this was weird. In Knoxville everyone had an old mt. Olive gallon size pickle jar on their front porch brewing tea. Or in the pantry storing rice/beans/dry rub etc. Or in their fridge with vodka and kool aid.
Shit, I'll bet you have real glasses and not mason jars too huh
I didn't know this was weird. In Knoxville everyone had an old mt. Olive gallon size pickle jar on their front porch brewing tea. Or in the pantry storing rice/beans/dry rub etc. Or in their fridge with vodka and kool aid.
Shit, I'll bet you have real glasses and not mason jars too huh
I have incomplete sets of Batman and Star Wars glasses from 90s fast food promotions, because I'm an adult Millennial.
I used to buy moonshine from a goodperson and he gave us a discount cuz we brought our own mason jars. We'd just trade out our quart size jars and $30 for a gallon of 180 proof mountain water. Had real good weed too I've heard
my pour-over coffee maker broke, and I ordered a new one and it arrived broken in a ton a pieces. so, waiting on a new one to arrive. I've been buying cold brew concentrate at the grocery store and drinking that. the past couple days though i've just been taking shots of the concentrate straight out of the bottle. some for breakfast, some for lunch, some whenever...
I've always wanted to start a Coffee Thread. Techniques, beans, places to go for a local cup, etc. I'm a Chemex guy myself, and will french press if I need less volume.
I would frequent a coffee thread.
I love my Chemex, but we drink far too much coffee in my house to do it on the regular. It's a weekend treat for me. We purchased the OXO 8-Cup coffee maker a few months ago and I have to say this maker is damn good if you need several cups at a time/a faster option.
Food. What's new. I've been feeling and getting way larger than I need to be, so I had a couple salads the last few days. They haven't really helped. I've been too jammed to walk an hour here or there to work it off. So the gut is bulging despite me not having a beer in the last 2 months. :/ I bought a bunch of shit to make salsa [tm] for grilled shrimp tacos tomorrow. I got some bottled mojo (not Goya) to fuck with them ahead of time and various spices, smoked salt and smoked paprika. Salsa will be heirloom tomatoes, ugli tomatoes, actual [tm] San Marzano small tomatoes (heavenly village marizano) and some Kaleido heirloom cherries, garlic, sweet onion, serranos, jalapenos, poblanos (will roast some off), bell, fresno chilis, cilantro, lime and lime zest, a mango, 4 ears of yellow corn (2 or 3 of which will be roasted) and a bunch of tortillas. For the cooling element, we'll make some type of lime-creama with sour cream and maybe some cumin or something. Plus I got a bulb (?) of queso fresco. I gotta go hit the seafood market in the morning before I blow out, but I'm confident they will have banging ass shrimp between Joe Patti's and Maria's. One thing I couldn't find today at Winn Dixie, Fresh Market or Publix was any jars or cans of chipotle. That kind of pissed me off and is what forced me to buy a bottle of mojo. I was going to scratch that marinade, but no dice.
Oh yeah. It's April. I went to LA Crawfish in the 'Cola today to get some evening snacks. It was one link of pork sausage, two corns (which were half corns) and two potatoes. Potatoes were a little firmer than I wanted them to be but certainly cooked through. I met the owner and went and talked to him. He was from around Opelousas, and it showed. Because it was clear he used liquid boil like they tend to do in Acadiana and the Bayou. Lafayette tends to sprinkle on additional dry spice at the table, but this was a boil place and not a restaurant. Everything was good, and the corn was burning the shit out of my lips to the point that I did have to take a couple swigs of milk. Covid fucked up a lot of shit, and crawfish boils are certainly one of them. The best crawfish are usually in March (the medium to small ones that taste the best). I boiled some for the first time in like 18 years last June for my daughter's birthday. They were good and got a few raves, but I fucked up and over salted the water which is nearly impossible to do. It only showed up in the mushrooms, but it was evident. We'll do it again first week of June when I get back from Texas.
Does anyone here make cold brew from scratch? That does seem like a very common thing to buy pre-made or at least in pouches that you soak overnight.
My time to shine! I had to give up hot coffee last year due to my GERD, so I'm strictly on cold brew these days. I make a big batch of it every week now, using a sous vide to speed up the process so it only takes a couple hours instead of all day.
I funnel 2/3 of a cup coffee grounds into a 1L glass bottle with a stopper, then fill the bottle with water and swirl / invert until the grounds are no longer settled on the bottom. I then put the bottle(s) in a pot of water and set the sous vide to 75C (167F) for 2 hours (usually inverting again halfway through). I've found anywhere from 65-80C is a good temperature range that gives you the kick of traditional coffee without the acidity.
After 2 hours, I filter it through a stocking into a pitcher, before funnelling it back into the rinsed out bottle. It will keep in the fridge for 10-14 days. I've gotten a lot of compliments from my friends who have tried it!
Food. What's new. I've been feeling and getting way larger than I need to be, so I had a couple salads the last few days. They haven't really helped. I've been too jammed to walk an hour here or there to work it off. So the gut is bulging despite me not having a beer in the last 2 months. :/ I bought a bunch of shit to make salsa [tm] for grilled shrimp tacos tomorrow. I got some bottled mojo (not Goya) to fuck with them ahead of time and various spices, smoked salt and smoked paprika. Salsa will be heirloom tomatoes, ugli tomatoes, actual [tm] San Marzano small tomatoes (heavenly village marizano) and some Kaleido heirloom cherries, garlic, sweet onion, serranos, jalapenos, poblanos (will roast some off), bell, fresno chilis, cilantro, lime and lime zest, a mango, 4 ears of yellow corn (2 or 3 of which will be roasted) and a bunch of tortillas. For the cooling element, we'll make some type of lime-creama with sour cream and maybe some cumin or something. Plus I got a bulb (?) of queso fresco. I gotta go hit the seafood market in the morning before I blow out, but I'm confident they will have banging ass shrimp between Joe Patti's and Maria's. One thing I couldn't find today at Winn Dixie, Fresh Market or Publix was any jars or cans of chipotle. That kind of pissed me off and is what forced me to buy a bottle of mojo. I was going to scratch that marinade, but no dice.
Oh yeah. It's April. I went to LA Crawfish in the 'Cola today to get some evening snacks. It was one link of pork sausage, two corns (which were half corns) and two potatoes. Potatoes were a little firmer than I wanted them to be but certainly cooked through. I met the owner and went and talked to him. He was from around Opelousas, and it showed. Because it was clear he used liquid boil like they tend to do in Acadiana and the Bayou. Lafayette tends to sprinkle on additional dry spice at the table, but this was a boil place and not a restaurant. Everything was good, and the corn was burning the shit out of my lips to the point that I did have to take a couple swigs of milk. Covid fucked up a lot of shit, and crawfish boils are certainly one of them. The best crawfish are usually in March (the medium to small ones that taste the best). I boiled some for the first time in like 18 years last June for my daughter's birthday. They were good and got a few raves, but I fucked up and over salted the water which is nearly impossible to do. It only showed up in the mushrooms, but it was evident. We'll do it again first week of June when I get back from Texas.
Man, I wish someone in Missouri knew how to do a real deal crawfish boil. The closest I ever got was a gathering of LSU Alumni boil that I worked at for marketing gig, so I didn't get to see exactly what they seasoned with, but it was pretty damn close to what I had in NOLA.
Edit: Also, that salsa sounds incredible. How were the tacos?
They were delicious. Salsa was tasty but even though I ended up using 2 fresnos, 4 serranos, 5 jalapeños and 3 poblanos and a bunch of cayenne powder, it lacked being hot except every once in a while. Only knock on the tacos was that we only had access to a gas grill. I find shrimp really soaks up charcoal flavor when you use briquettes.
I can find you a decent recipe for New Orleans style boil ingredients if you ever want to do one. You don’t even have to boil seafood if you like the boil flavor to where you can boil in a few quart sized pan things like mushrooms, potatoes and corn. It’s salted water, crab boil powder (zatarain’s is good), lemons, onions and garlic all cut in half. That’s pretty much it though lots of people use alternative ingredients to flavor such as lemon grass, lemon oil, etc.
So I went to Zatarain's website and pulled up their recipe for boiled shrimp in a 10 quart stock pot on the stove. I think this is a great start to get you where you want to be. I would add about a 1/4 to 1/2 cup of salt as you really want that water salty. The boil mix has plenty of salt, but I feel like you need more. Crab Boil mix works the same as shrimp boil and maybe is a little hotter. To kick it up even more, add some liquid boil to the water/salt/boil spices mixture.
The way I would do it (and I'd up the garlic heads from their recipe to 4 or 5) is boil the salt, water, boil mix & liquid boil, lemons, onions, celery (cut into small stalks) and bring that to a boil. You have to adjust your eating vegetables by the time they cook. Obviously potatoes take a lot longer to boil than seafood. So those should go in early. Probably sausages too. The recipe uses frozen corn which is used to shock the water and keep the shrimp from cooking any further. It's not as critical with crawfish, because they need to soak a lot longer than shrimp after you turn off the heat. But if you use fresh corn and you happen to be cooking shrimp, you will want the corn in earlier and may want to shock the pot with a couple handfuls of ice on top to stop the cooking process so your shrimp don't get rubbery or stick to the shells.
It's going to take some trial and error, but once you get the hang out of whatever it is you want to boil, you can get super creative with different flavors like artichoke, lemongrass, lemon oil, different types of peppers, pineapples, etc. Those all slightly change the flavor profile but can add wonderful elements to your boil or give you something to work with later that's flavored in the boil (e.g. stuffed artichokes where you have the boil flavor in the artichoke leaves).
btw, it's just personal taste, but I feel like Andouille is the best sausage for boils. It's not super ground up (at good quality) so it stays together well in a boil. There are a couple of smokehouses in Laplace (about 30 miles west of New Orleans) that we like to get sausage from. Here's a link to those if you can't get it where you are:
So I went to Zatarain's website and pulled up their recipe for boiled shrimp in a 10 quart stock pot on the stove. I think this is a great start to get you where you want to be. I would add about a 1/4 to 1/2 cup of salt as you really want that water salty. The boil mix has plenty of salt, but I feel like you need more. Crab Boil mix works the same as shrimp boil and maybe is a little hotter. To kick it up even more, add some liquid boil to the water/salt/boil spices mixture.
The way I would do it (and I'd up the garlic heads from their recipe to 4 or 5) is boil the salt, water, boil mix & liquid boil, lemons, onions, celery (cut into small stalks) and bring that to a boil. You have to adjust your eating vegetables by the time they cook. Obviously potatoes take a lot longer to boil than seafood. So those should go in early. Probably sausages too. The recipe uses frozen corn which is used to shock the water and keep the shrimp from cooking any further. It's not as critical with crawfish, because they need to soak a lot longer than shrimp after you turn off the heat. But if you use fresh corn and you happen to be cooking shrimp, you will want the corn in earlier and may want to shock the pot with a couple handfuls of ice on top to stop the cooking process so your shrimp don't get rubbery or stick to the shells.
It's going to take some trial and error, but once you get the hang out of whatever it is you want to boil, you can get super creative with different flavors like artichoke, lemongrass, lemon oil, different types of peppers, pineapples, etc. Those all slightly change the flavor profile but can add wonderful elements to your boil or give you something to work with later that's flavored in the boil (e.g. stuffed artichokes where you have the boil flavor in the artichoke leaves).
All of this. Definitely use the liquid boil, extra salt and garlic!
Pineapple in a boil is my fucking favorite. Also, I don't use lemon, I squeeze oranges in the boil instead. IMO, onion, celery, mushrooms, garlic, corn, sausage, oranges and pineapple are a must for great results.
So I went to Zatarain's website and pulled up their recipe for boiled shrimp in a 10 quart stock pot on the stove. I think this is a great start to get you where you want to be. I would add about a 1/4 to 1/2 cup of salt as you really want that water salty. The boil mix has plenty of salt, but I feel like you need more. Crab Boil mix works the same as shrimp boil and maybe is a little hotter. To kick it up even more, add some liquid boil to the water/salt/boil spices mixture.
The way I would do it (and I'd up the garlic heads from their recipe to 4 or 5) is boil the salt, water, boil mix & liquid boil, lemons, onions, celery (cut into small stalks) and bring that to a boil. You have to adjust your eating vegetables by the time they cook. Obviously potatoes take a lot longer to boil than seafood. So those should go in early. Probably sausages too. The recipe uses frozen corn which is used to shock the water and keep the shrimp from cooking any further. It's not as critical with crawfish, because they need to soak a lot longer than shrimp after you turn off the heat. But if you use fresh corn and you happen to be cooking shrimp, you will want the corn in earlier and may want to shock the pot with a couple handfuls of ice on top to stop the cooking process so your shrimp don't get rubbery or stick to the shells.
It's going to take some trial and error, but once you get the hang out of whatever it is you want to boil, you can get super creative with different flavors like artichoke, lemongrass, lemon oil, different types of peppers, pineapples, etc. Those all slightly change the flavor profile but can add wonderful elements to your boil or give you something to work with later that's flavored in the boil (e.g. stuffed artichokes where you have the boil flavor in the artichoke leaves).
All of this. Definitely use the liquid boil, extra salt and garlic!
Pineapple in a boil is my fucking favorite. Also, I don't use lemon, I squeeze oranges in the boil instead. IMO, onion, celery, mushrooms, garlic, corn, sausage, oranges and pineapple are a must for great results.
We never did citrus/fruit when we did a boil, but we were some pig smokin' delta boys, not experts on bayou secrets. Gonna have to try that next time. I love pairing pineapple with spicy shiz.
Speaking of artichokes though - man we're hitting season soon and they grow like mad in AZ. I typically stuff touch chopped garlic and jalapenos into the crevices of the artichoke then wrap it on foil, drizzle some oil, and toss it on the grill for about an hour or so, turning periodically. Pull it off, char it up and eat some delish 'chokes
Yeah see this method just adds flavor to the leaves. Even if only thrown in to soak late if you’re going to roast or char later. I know people who use oranges in large boiler pots and I like it enough. I just find with shrimp, crab and crawfish, lemon is essential. We don’t usually squeeze but throw half’s in.
Also yeah. Mushrooms are mandatory in any boil. They sponge the fuck out of the flavor and spice.
I don't mind a potato in my boil, but they're usually spicy AF. You need that country crock to slather on it to help the burn.
I need to get one more boil in before the season is over. I've been craving. My boy Shaggy (Chris Davis) opened NOLA Crawfish King in Gentilly, which is my last resort and I have to buy. He also is the one that does the boil at Bonnaroo.