I quite enjoy the cold brew coffee, no milk, no sugar, just straight filtered. The flavours you get from this method make it a fantastic way to enjoy coffee over the hot months, and shouldn't be discounted so quickly. I would only take up to a medium roast on this method, as darker roasts tend to impart a bitterness which can make it unpleasant, so persist in finding a night light roast and you will be rewarded with a pleasantly complex flavour.
Too often I meet people that decry how hard it is to make good coffee at home, when asked why, they begin to discuss how expensive coffee machines are ($200 isn't expensive, believe me). When I ask their preferred style of coffee it is almost always latte and cappuccino styles (heavy on the milk, and often sugar).
Now, the rest of this is pretty much an opinion piece so if you disagree with me, then thats clearly your right, and you're welcome to your own opinion, however before you rake me over the coals, please, try following my advice a little and experience something that you may not ordinarily otherwise try.
Well, it has been quite a while since I have posted anything here, due to the diet change which has changed my cooking style to be less "interesting" to most, it has allowed me to focus more on my coffee bent.
So, instead I will be focusing more on coffee, be it in Cairns or elsewhere, I will include reviews when appropriate, and other tips and tricks I guess. I guess I will just go with the flow and see what happens.
While this is not an authentic recreation (it omits minced beef/lamb) it is certainly a very tasty breakfast that is quick and easy to throw together. It can be made in any number of variations, and is really only limited by your imagination. Served on top of a slice of toasted crusty bread, or if you are watching your carbohydrate intake, plain on a plate, you can't go wrong.
Well, we are nearing the end of 3 months, and I am pleased to announce that to date I have lost just over 19kg (40 pounds) of weight on the high fat, low carb diet. This is a regime of diet and exercise (no more than 1/2 hour a day) that is challenging currently perceived dieting ideals. There is still calorie counting, but the range of foods available is much broader.
I have an upcoming study/experiment into the effects of bread of blood glucose in an effort to find and cook a confirmed "Low GI" bread that can be eaten sparingly (such as a couple of slices on a weekend). When I have finished the study I will be publishing it here, so check back in a while.
Seriously, scrambled eggs? Oh come on, everyone already knows how to make scrambled eggs, you can't screw up scrambled eggs. Well, I am here to tell you that for years (until I knew better) I considered that "rubber gravel" scrambled eggs, and when I learned how to make it right, I was a convert to the "restaurant" way.
This monster is a fantastic tasting dish to "heat and eat" when you want a quick meal Its a rich saucy mix full of flavour and is just fine all by itself. You can serve it with things like rice if you like of course, or next to roasted vegetables.
Thankfully, the diet I am on allows for quite a bit of latitude if you remember "low carb" and you need to also remember than fat is not evil. This said, the Cheesecake is a perfect "craving buster" when you need something sweet to eat. Don't be afraid of this stuff, its damn tasty and lends well to variation, so don't be afraid to experiment.
I am discovering that people are scared of attempting to make Hollandaise Sauce, they see it as some sort of voodoo which is prone to disaster if looked at in even the remotest wrong way. Well, I can assure you the Hollandaise is a very quick and simple sauce to make if you adhere to the "ratio" and ensure that one step is achieved before continuing. Even more frightening, whilst shopping I had a glance at the ingredients in a commercial jar of Hollandaise, and I was horrified that there was more than about 15 different ingredients on the list, for something that can be made with as little as 4 ingredients (commonly 6 including spices).
Check out my improved French Vanilla Cheesecake recipe instead, it can be turned into a lemon cheesecake by replacing the vanilla with lemon juice.