Moussaka.
You have to peel, slice, salt, and drain eggplant. Then cook it.
You have to peel, parboil, and slice potatoes.
Optionally also peel, slice, salt, drain, and cook zucchini.
You have to make your meat sauce. Make bechemel.
And then layer it all together and bake it.
It’s MANY hours.
What is it you’re looking to get from the lethicin? What do you think is missing from just straight canola? What problems are you having? I think this would help with alternative suggestions.
I have a dishwand that just stays out all the time, so I’d hit it with that. Almost everything either goes in the dishwasher or gets hit with the dishwand. If I cut up something like apples or cucumber I may just give the knife a rinse before it goes back into the block
Do you roast there or move it outside when you want to roast? The smoke seems like you wouldn’t want it in a finished space without some serious ventilation.
Some People may consider this sacrilege, but I keep a small jug in my fridge that I pour any extra coffee in. In brewing this would be the solvers method :). 1/4 cup left? It goes in the jug.
Then I use this to make iced coffee.
If I’m completely empty, I’ll brew a pot of French press, and then pour it in the jug to restock.
French press is my morning go to. I generally follow James Hoffman’s method. Boiling hot water, stir for the first couple of minutes, and then let it sit for as long as you can patiently wait to let the fines settle. For me this is 3, 4 minutes max. My total brew time is 6-7 minutes. He recommends like 7-8 minutes rest for a total brew time of about 9-10 minutes.
If I’m just itching for an extra cup, I have a pour over I use.
The flavor difference between brew methods is always interesting. If I had to pick, I’d say the full mouthfeel of French press is my preference, but I’m glad I have both options.
I used to have a nice 15 bar espresso maker but I found I just didn’t use it enough to justify the counter space it took up.
Blend it with something else. I mostly drink home roasted single origin, so yeah definitely making “Atlhart’s Blend” with the last beans of every batch.
Blend it with something else. I mostly drink home roasted single origin, so yeah definitely making “Atlhart’s Blend” with the last beans of every batch.
I do a 1:16.667 ratio of coffee to water. That would be 30g coffee in 500g water. Pre rinse the filter. Then I add enough boiling water to bloom the coffee. After about a minute I start adding more water. Just enough to keep the grounds below liquid level. I swirl clockwise and then counter clockwise after each pour.
That’s it. Keep pouring until target amount of water is reached.