tony b

I've done the inversion technique on the Aero, but mostly just use it normally. But, I just barely stick the plunger into the barrel to hold the water in contact with the coffee longer (only a little can drip out as it creates a vacuum and stops the water from flowing through - hope that made sense?) So, it's like the inversion technique in maintaining longer contact between the water and the coffee, but a bit easier to manage - no flipping it over onto the mug. I normally make an Americano, with 2 scoops of coffee & 195F water up to the #2 line, wait 30 seconds and then press. I add the rest of my hot water to fill up the mug. Usually add a couple of ice cubes to drop the temp down so I don't scald my mouth taking the first couple of sips. My dogs are so conditioned to this routine that they come running to the fridge when they hear the ice dispenser to get pieces of ice (one of their favorite treats). Back when I used the drip coffee maker, they learned to associate the beep of the coffee maker with getting an ice cube treat, so they'd come running when it beeped - Pavlov would be proud - LOL!!

And I had the bottle bombs to prove it! Now, there are pre-measured tabs that look like cough drops - one per 12oz bottle, 2 in a bomber. But, most of the time, if I naturally carbonate, I measure out the total amount and add to the whole batch, just before kegging. My software tells me how many grams of corn sugar to get the carbonation level I want for the beer style.

As a matter of fact, PJ, there is - 2 doors down from me. http://www.skogman.com/property/44116857/1734-Chestnut-Lane-Cedar-Rapids-IA-52402

Reef, the AeroPress is a good one to try then. I use mine every morning, as I've cut way back on my coffee intake in the mornings since retirement to one mug. http://www.amazon.com/Aeropress-Coffee-and-Espresso-Maker/dp/B0047BIWSK/ref=sr_1_6?ie=UTF8&qid=1447796277&sr=8-6&keywords=Espro+Press MacKenzie, how is it easier than the Aero? Sounds almost identical to me. Granted the filter system on this one looks better and sounds like it produces a nicer cup, but is it a big improvement?

Interesting, but pretty limited in application.

Hurray, no bean substitute!! Next time, double down on the coconut, by using coconut oil on the griddle.

Wilbur, it sounds similar to a Romanian sausage called Mititei - ground lamb and pork cooked on a kebab, but served in a bun with spicy mustard like a hot dog/brat. The stacks of thin meat on the vertical rotisserie I know as shawarma. It can come in either chicken or beef/lamb and is seasoned similar to gyro, but the texture is different.

The other trick, besides MacKenzie's suggestions, is to par cook the crust first. Bake it without toppings for a few minutes (2 or 3), then flip the crust over and put the toppings on the brown side. This helps keep the sauce and toppings from making the crust soggy while it cooks.

Yes, the 2 biggest improvements were the sink (Hallelujah!) and the burner. Now, I don't have to haul all my gear upstairs to the kitchen anymore, then haul it all back downstairs and try and clean everything in the bathroom shower! As a consequence, I am brewing significantly more often than before the brew room, at least 3 times as much!!

Sweet family! Good luck on the remodel and never forget this very important point - How do you know when your contractor is lying to you?? His lips are moving!

Especially when you hire a contractor to build you a brewing room in your basement!

Haven't figured that out yet, PRippley. OK, since I have a freezer full of chicken, maybe Coq au Vin or a Fricassee??

Another nail in the coffin for having to buy a roti basket! Hopefully Santa thinks that I've been good this year (Shut-up, Poochie!)

There she goes again! Amazing, MacKenzie!

Welcome to the Obsession! We'll eagerly await those uncrating and first cook photos, Oliver! And, the inevitable announcement of that second KK - !!

Like an old friend reminds me, "You're gonna die from something, so it might as well be from something that made you happy!"

Nice looking burger, MacKenzie!

Nice. Pics next time please!

Sounds like one of those silly vegan things trying to convince us that it's "just as good." All i can say to that is "tofu!"

Worth a shot, Bryan. Then you can do a first cook SV, then finish on the KK to develop crust and smokiness.