Scouts-L Mail Archive for October of 1998: Re: Coffee Boiler
Re: Coffee Boiler
Fri, 30 Oct 1998 21:39:58 +0000
Both Judi and Bill Sheehan asked me to "check my cooking math".
Math was NEVER my best subject, gang; however Judi (and Jessi
once she read a copy of my posting) both stated:
>If you check that "cooking math", 16 Tablespoons=1 Cup, not quite
>the pound you suggested. That would be liquid ounces, not dry.
>Measure it out for yourself, okay?
While I realize that Betty (Crocker)'s measurement layout speaks to
LIQUID ounces as opposed to DRY ounces (I couldn't measure it out
for myself, since I'm down to a quarter of a Folger's (tm) can
left); the measurement I provided DOES yield a good large amount of
coffee that tastes like COFFEE and not "caffienated water with a
light brown tinge".
The secret is that after boiling, to TAKE THE FILTER OUT (or do as
several others have recommended here, to take ICE COLD WATER (or
icecubes) and put them in the pot to "settle the grounds".
I would NOT do this with a perculator, however; I would go with the
recommended measurements as found on the side of the can of coffee,
whether its a national brand like Maxwell House (tm) or Folgers
(tm), or a local brand like Eight O'Clock (tm) or PDQ (tm).
(c) 1998 Mike Walton ("no such thing as strong coffee,...") firstname.lastname@example.org
http://mninter.net/~blkeagle Burnsville, MN 55306-7130 (612) 435-3085
privately at email@example.com or firstname.lastname@example.org
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