LOL, Carolyn, another mortgage if only you knew how funny that is ... When can I leave this place and find my own tomato-green-acred-Shangri-La? Far from the legions of armyworms, sun shower daily sprinkling, fungal haze in the air, and 80 ðF, 98% humidity summers all night long...!!! Don't make me look into selling future put options on 100 Heirlooms at the strike price of $1K, please be nice. I will email you. But my book doesn't have that kind of equity yet and I'd much like to put it peacefully next to my Illy's Espresso Coffee, the Science of Quality, my only other perk of the day. (smile) "BTW,at the time I was asked to write that book I'd grown about 1200 varieties,not the1000 you said,and I know how precise you insist on being.It's now over4,000 varieties. " I'm not insisting, would you like me to insist? I think you've confused me with the other dapper gentleperson! IâÂÂm thrilled at the numbers game and IâÂÂm on my way to #20, but still am short of growing 1/200 of what you have done! When I said: After growing over 1000 varieties, each special, and introducing many to home gardeners for the first time! I only plagiarized your bio from the inner flap of 100 Heirlooms's cover, so you may scold Smith & Hawkin's graphic design department for not primly and properly updating that to 1,200 at the time, although to be fair they said âÂÂmore than 1,000âÂÂ: Dr. Male scientifically ~ and lovingly ~ has raised more than a thousand different varieties of heirloom tomatoes in her zone 5 garden in upstate New York. BTW, âÂÂin Upstateâ New York should be capitalized, shouldnâÂÂt it? Or was âÂÂupstate in New Yorkâ what was meant? And, do you think her zone 5 garden should be a capitalized "Zone 5" too? Yes, you need to revise and expand this book. Based on 1,200:100, now you will need to write âÂÂ333 Heirloomsâ to keep up with all those new and deserving cultivars⦠PC, noting that my favorite hot-headed tennis champion of all time, John McEnroe, will be defending his honor at the US Open tonight

The Fagor never made it onto my radar screen, but it looks like it might be the same as the Ariston, the one I wasn't able to see in person. Honestly, at the prices we are talking about, I cannot see spending so much money for a manual steamer wand machine when for a little more you can get the Miele with the automatic foam and hot milk system. But since you asked, after 6 months I am getting a little annoyed with the Miele. Though we love the beverages and the convenience, I am getting a nagging S2 fault intermittently that requires me to get up and cycle the front door interlock to get it to shut up. I called Miele and they will only send someone out to fix it on my dime. No warranty at all. Why? Because I bought the machine on ebay. The seller was a Miele dealer in New York, but Miele won't honor the new machine warranty. Personally, I think Miele, as a corporation, sucks. I will buy a set of service documents on the black market and fix it myself I guess. To answer mhjohnson, I don't think the problem is Arabica beans, but it may be the roast. A lot of these coffees are over roasted today, particularly from the influence of Starbucks, which really roasts with a heavy hand. I would look for a medium roast bean, set the coarseness of the grind to no more than halfway, and then start making experimental coffees, dialing up the water and down the amount of coffee until you hit his happy spot. One other trick is get a cup, dial up ONE shot of espresso, then use the hot water button and fill the cup with hot water. Stir it up and see if he likes it. Then adjust the coffee up and water down until you hit the right mixture. Once you get done with this, set up 2 profiles so that he can dial coffee his way and you the right way.

I guess I don't see the reasoning for a double run. Suggests to me that your coffeemaker isn't working right. My percolator has NO problem getting the coffee hot enough! Even my le-cheap drip unit gets the brew plenty hot. I'm with you Jasdip. "Cans" of coffee are disappearing, although it's funny that even Keurig has realized that most people want more than one cup of coffee and are making a pot brewer! Sad part is so many have to have the caramel, vanilla, turnip and roadkill flavored "coffee". Never made sense to me, if people don't like the taste of coffee, why drink it? Trying to fit in I suppose. But these days people have to have sugar on/in everything. Meat, vegetables, beverages, medications, everything. And they wonder why they're overweight.

I love the aroma and taste of good coffee. I grew up with coffee drinkers. Bunny I know what you’re saying once in a while you get that unusual tuna note or sometimes the skunk note. I really love cilantro and when I first tried it did taste like soap and bugs. I had it with Mexican food and so it was mixed with lime. I use cilantro in a lot of Southeast Asian foods where it is often mixed with lime, Nampa or fish sauce, and sugar. Heavenly in a dish. There is a Thai seafood salad the dressing for which is Fish/lime juice and palm sugar. He has other things too. Sometimes Tea, roses and raspberries have similar notes. We’re not gonna talk about toe jam and cheese.