This thread is definitely getting some mileage... Evaluating and recommending coffee, especially grading outlets that brew it is a nearly impossible task: Consistency in roasting coffee is the main thing that sets a master apart from the run of the mill roaster. Good espresso is almost always a blend of beans from different parts of the world all contributing to a certain aspect in the finished cup. The finished flavor of the combined beans is controlled by the taste buds of the roaster that does the blending. So the first challenge is finding a flavor profile that you like. The next challenge is getting that same flavor the next time they blend a batch for roasting. It's not too tough if their supply of green beans is large enough that they can simply follow a ratio of this bean and that bean the next time they blend from that stash of beans; they follow a recipe. The thing that sets the great roaster apart from the typical is the ability to achieve the same flavor profile when new beans come in from the growers. Simply using the bean from the same variety, even the same farmer, is not a guarantee because growing conditions alter the flavor of the bean from season to season. The master roaster must be able to tweak the recipe, and at times even introduce an entirely new varietal into the mix, in order to achieve the same flavor. This is no easy endeavor! So saying, "I like Luigi's espresso roast from ACME Roasters" is no guarantee that it will taste the same the next time you buy it. Add to this the short life span of a roasted bean before huge flavor differences occur (2 weeks max), the ability or lack of ability to properly grind and brew the stuff, the quality of your water, etc, etc- coffee is a very crazy culinary world of variables. I pride myself in having a very good knowledge of the subject, over twenty years of personal experience and pursuit, a ridiculously expensive set of brewing equipment; and I am constantly disappointing myself in my own ability to make a great cup of coffee. Espresso is the hardest. Even with pro equipment worth several thousand dollars and all of my skill, I think I can safely claim an 80% to 90% success rate in preparing what I consider a perfect shot. To get a success rate that consistent takes an almost insane degree of passion and concentration. There are definitly some exceptions but I find it so hard to buy a decent cup of coffee, I usually don't. To repeat what I said earlier about the genious of Starbucks- their roasting style is the best one for producing consistency regardless of the person preparing it, assuming that person has a modicum of training. The delicate nature and subtle nuances of a light to medium roast is traded at Starbucks for a robust, almost singular monotone flavour. I don't like the stuff but I understand so many that do, because of the consistency and lack of surprise. Follow your nose and your tastebuds. Not every flavor appeals to every person. Consider Liver and Onions for instance... michaelp Here is a link that might be useful: the prize...

thereasific, I even remember the commercial "shake, shake, shake a puddin', puddin' puddin' shake a puddin'". why do I remember that? Darned if I know, LOL. John, I graduated from high school in 1973. In my freshman year the dress code did not allow girls to wear pants, and boys could not have beards, mustaches, sideburns past their earlobe or hair over their collars. No one could wear jeans. Girls' skirts could be one inch above the knee, measured by kneeling on the gym floor and measuring from the floor up. When girls got to wear pants, or anyone got to wear jeans, it was HUGE. (grin) OK, I started high school in 1969 and Mom and Aunt Ronni's Cold Duck days were before that, because I went to work in the submarine joint that year, when I was 14. I worked 60 hours a week and went to school, so there was no time to hang around and watch the Cold Duck drinkers, LOL. It was most probably the late 60s because I was old enough to remember it. Ruthanna, I agree that many of the things on your list still sounds good to me. I never had an avocado until I was well into my 20s, they just weren't available here, and I was 17 before I even heard of McDonald's, we had a Burger Chef, a Dairy Queen and A&W. I also had my first taco sometime in my high school years because a very nice Mexican man and his wife ran a donut shop/taco counter called "Rudy's" Yup, his name was Rudy and her name was Rosa. It sure wasn't Taco Bell, it was real tacos and they made their own sauces, either "hot" or "Ai Yi Yi Yi". LOL I also remember Root Beer Fizzies... I got married in 1974 and we bought half ownership in a bar and grille. I spent a lot of the 70s making grasshoppers, Harvey Wallbangers, sloe gin fizzes, Golden Cadillacs and something called a Velvet Hammer, it was cream de cocoa and Triple Sec, with cream. I don't think Harvey Wallbangers tasted like creamsicles, though, they were orange juice, vodka and galliano. I had a bundt cake recipe that took those ingredients too, the Harvey WallBanger Cake was popular in the 70s, I think. Annie

Tamara....I know this thread is old, but your kitchen is simply stunning! Are your cabinets Chantilly Lace? I read you kitchen delays and had to smile. I've lost weight and sleep over my darn remodel. Who knew how stressful this would be? If you used Chantilly Lace did you paint your ceiling the same. I just ordered my paint yesterday and I'm freaking out that it might be too bright.....

Well, my redone kitchen better represents me than the kitchen which came with this house, but No, I cannot say it represents my "essence." Plus I find that's a constantly shifting line. As I age and as my life's circumstances change I find so have I. In a huge way. Seven years ago if I'd been asked to name my dream car it would be w-i-l-d-l-y different than my answer today, today as the 40 year-old mother of two young children. Today my answer is a minivan and guess what? That's what I drive! Woohoo for me! We moved into this house with a baby and a toddler and tout de suite set about remodeling the kitchen (most of the house). It was not something over which I'd ruminated, dreamt for years, and I kinda regret that. I know that today, nearly five years of living in this house as a growing family, I would do it all so much differently. Now I have a better idea the rhythm of our family and what it means, plus, of course, having spent the past four+ years visiting GW has definitely made me think more about my "kitchen essence!" To get to my essence we would've had to build from scratch, and I psychically could not have done that then. We made the best choice for our family at the time: we were moving from an area with horrible schools (San Francisco, CA) so schools were first, second and third on our list. With little children we also wanted to be in a young family filled and friendly neighborhood, and we have that in droves. We are so lucky in that regard! The house is fine -- my dream, my essence? Nope. Not even close. But we have a beautiful, easy walk to my eldest's school (which is fantastic) with our neighbors, and our school district provides a wonderful education and superlative therapeutic services to my youngest (who is severely impacted with Penelope Syndrome). Next door to us is one of my eldest's best friends, and three houses down is another of his friends. We got what we wanted. We absolutely settled, compromised on the house, and it was worth it. My partner and I do occasionally talk about the "what ifs": what if we'd somehow known then what we know now, what we would have, could have done differently. But we wouldn't have the joy of walking to school and living amongst these other families. We picked and we chose, and we can live with that. Just like I can happily, easily live with the kitchen we redid. It works, and it works pretty well.