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Rooftop Iced Coffee

Rooftop Iced Coffee



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I

heard something on the radio the other day during the hysteria surrounding the frigid snap that recently gripped the northeast. A man was telling the story of how he was working in single digit weather and bought a hot cup of coffee. He had to place the coffee down and go off to handle a chore. He was gone just a few minutes, but when he had returned to his coffee, it had turned to ice.

Now I know it’s been cold out there, but, really, a hot cup of coffee instantly turning to ice? It made me think of the polar opposite; when the temperatures hit three (Fahrenheit) digits and the tall tales about frying eggs on the sidewalk begin to circulate. The last time that happened, in the summer of 2011, I thought I would test the theory. I dropped an egg on the sweltering rooftop where I live to see how quickly it would fry. The result of that experiment was documented here on Fried Neckbones…and Some Home Fries with the post: Rooftop Fried Eggs.

Since I tried the fried egg theory here, I thought I could do the same with coffee. I started, of course, with a hot cup of coffee.

I checked the temperature.

Granted, New York was not in the single digits. I would take the balmy 12 degrees into account.

I brought the hot coffee up to the roof and then got out of the cold.

After a half hour I checked on it. The coffee wasn’t frozen. In fact, it was actually lukewarm.

I returned in an hour. The coffee was very cold now, but still no ice.

After one more hour, I returned to the roof. And what did I find?

Iced coffee.

And really, what’s more refreshing than a cup of black iced coffee on a 12 degree day?

So what did we learn from this little exercise? That hot coffee freezes in twelve degree weather in roughly two to three hours? Or more importantly, that the author of this experiment has much too much time on his hands?

Brian Silverman chronicles cheap eats, congee, cachapas, cow foot, cow brains, bizarre foods, baccala, bad verse, fazool, fish stomach, happy hours, hot peppers, hot pots, pupusas, pastas, rum punch and rotis, among many other things on his site Fried Neck Bones...and Some Home Fries. Twitter: [email protected]_neckbones.


Five Questions About Cold Brew You’re Too Embarrassed to Ask

When Starbucks debuted cold-brew coffee in its stores in 2015, iced drink sales reportedly surged 20 percent. The chain didn’t invent the concept, of course. Cold-brewed coffee has long been a New Orleans delicacy, and Blue Bottle and Stumptown started embracing the technique in the early aughts.

Starbucks did bring cold brew to the mainstream, though. These days most coffee companies, from Dunkin’ Donuts to Devoción, a cult NYC cafe, offer it year-round. Cold-brew concentrate is fairly shelf-stable, too, and so packaged iterations abound.

“The United States is becoming a cold-brew nation,” Oliver Strand wrote in The New York Times in June 2017.

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Despite widespread availability and appeal, however, questions plague the category. What’s the difference between iced coffee and cold brew? And why does the latter cost so much?

We hear you. Coffee is complicated! Here are five of your burning questions about cold brew, answered.

Is it different from iced coffee?

Yes! Iced coffee is brewed hot and served cold. You chill hot coffee either by pouring it over ice, or refrigerating it for a few hours before serving. There are drawbacks to both methods, unfortunately. The former dilutes your brew quite a bit, and hours-old coffee is never going to taste super fresh.

Cold-brew coffee, however, is made by steeping coarsely ground coffee beans in room-temperature water for six to 12 hours. This creates a coffee concentrate you mix with cold water or milk.

Cold-brew devotees say it tastes smoother than typical iced coffee, and those who are sensitive to acid believe it is easier-drinking than hot coffee. (According to some estimates, “cold-brewed coffee is 67 percent less acidic than hot-brewed.”)

Why is it so expensive?

Unlike hot coffee, which goes from whole bean to hot mug in a matter of minutes, cold brew is a moving target that requires advance planning. Retailers have to start steeping coarsely ground beans in room-temperature water at least six hours before they want to serve it. Once supplies run out, they’re done for the day — there’s no running to the back to make a fresh pot.

This is tricky business, especially in a model as mercurial as hospitality. Think about the crowds that swarm an otherwise spacious rooftop bar or beer garden on a beautiful summer day. The same principle affects coffee shops. If the weather is unseasonably warm, or very large parties arrive unexpectedly, a small coffee shop can quickly deplete its pre-made cold-brew concentrate, leaving everyone empty-handed. As a result, retailers often hedge their bets by pricing their cold brew higher than hot coffee, which they have in (relatively) unlimited supply.

Does it have more caffeine than regular coffee?

“You extract more caffeine when you brew coffee with hot water,” Anna Brones writes in TheKitchn. “But, cold brew coffee is typically made with a higher ratio of coffee to water — we’re talking two to two-and-a-half times more — which means it is stronger than if made with a more conventional coffee-to-water ratio.”

Complicating things further, cold-brew concentrate is typically cut with equal parts water or milk, “which brings that caffeine level right back down,” Brones adds. Cold brew is typically less caffeinated than the same quantity of hot coffee, but a lot of factors affect the caffeine levels in coffee, including the provenance or blend of the beans, and how they’re roasted, ground, and brewed.

Can I make cold brew at home?

Yes! It’s simpler than you think! Here is VinePair’s recipe for never-fail homemade cold brew. Just remember to start steeping your grounds the night before you want to drink it. Then, all that’s left to do is strain, pour, and mix with equal parts water or milk. Easy like Sunday morning, even if it’s a Tuesday and you’re late for work.

How long does cold-brew concentrate last in the refrigerator?

If you make your own cold-brew concentrate, which we wholeheartedly recommend, it will remain fresh for 24 to 48 hours. Expiry on store-bought, packaged cold-brew concentrates varies, so be sure to read the labels.


Butter in coffee has been popular with the paleo crowd for some time now but it is slowly gaining momentum among average coffee drinkers. The idea behind "Bulletproof Coffee" as it’s been called, is that the buttery mix helps burn more fat. Dave Asprey, the founder of the Bulletproof Coffee brand, claims that drinking coffee with butter gives your body fast quick energy that it will in turn use and burn. And once your body’s in fat burning mode, it’ll take on all that stored fat as well. Of course, the type of butter you use matters too, so if you’re going to try this one, grass-fed, antioxidant rich butter is the way to go.

A scoop of ice cream in your coffee will of course add calories, but if you’re just looking to enhance the taste than this sounds incredible. Coffee and ice cream is not new, of course, the German drink, Eiskaffee, is exactly that — a huge scoop of vanilla with hot coffee poured on top.

Adding salt to your coffee has been known to decrease the bitterness, so if you’re stuck drinking that sour break room coffee, try adding salt and then flavoring as you normally would. You only need a pinch.


South Bronx Comfort

When you read menus or recipes that claim to be classic American comfort food, meatloaf, hot dogs, hamburgers, fried chicken, turkey with stuffing, mashed potatoes and corn on the cob are the usual suspects. I’m not here to debate what constitutes American comfort food. I am here to report that one of those items usually on the American comfort food list macaroni and cheese, I recently sampled at a small take-out joint in the South Bronx called Landin Macaroni and Cheese and Pizza. And I can decisively state that what I sampled at Landin, prepared by Mexican chefs, was possibly the most comforting macaroni and cheese I’ve ever had.

At Landin there are nine different macaroni and cheese options that come in three sizes: mini, small, and large. The mini, at $1.50 is the perfect portion if you want to try multiple macaroni and cheeses. And with nine to choose from, you will most certainly want to try more than one. I thought it was my duty to experience the Classic American to see how it might compare to other classic macaroni and cheeses. And it compared superbly. The elbow macaroni was rich with creamy cheddar and American cheese, the top, toasted to a golden brown.

Since Landin was run by the skilled hands of Mexican Americans, that more than justified my choice of the “Mexican” option. The combination of pepper jack and muenster cheese along with a few tiny bits of shredded chicken and chopped spicy jalapeno peppers was a revelation.

The devouring of the “Mexican.”

Eating two portions of macaroni and cheese, even if they were mini seemed decadent enough for me, but I couldn’t resist taking home the “small,” which was big enough to share with a family of four, of the “bacon,” option, mozzarella and muenster with pieces of chopped salty bacon. Again, Landin did not disappoint.

Oh, and I can’t forget the pastelillos. There they were glistening under glass beef, chicken, cheese and spinach. How could I resist? I had a beef and spinach tossed into my bag as well.

The damage was totaled on the cash register. All that creamy, delicious starch came to under $10. You really can’t get more comfortable than that.

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An iced caramel macchiato has a strong coffee taste and has many sweet notes to it. You can definitely still taste enough coffee to make a well-balanced iced coffee recipe.

This is all achieved while using two shots of espresso coffee. I’ve also tested this recipe with a single shot of espresso, but the coffee flavor disappeared completely while doing so.

I highly recommend following the recipe, with two shots of espresso, for the best overall flavor. But, if you want your coffee on the sweeter side, you can leave one shot of espresso out.

By using a single shot of espresso, you’ll emphasize the sweeter flavors that this coffee recipe has to offer, like the vanilla syrup and homemade caramel sauce.


Name That Place

Instead of a bunch of price gouged roses or a mediocre prix fixe Valentine’s dinner, I want express my faith in your New York food knowledge along with my appreciation for all your support to Fried Neck Bones…and Some Home Fries.with this post-Valentine gift of the February edition of Name That Place.

The photo above is an easy starter.

You’ll need to “take a number,” to have any shot at some of that good looking prosciutto Parma behind the counter.

Bonus points if you can also name that cheese.

Enjoy this February 15th Valentine and leave your answers in the comment section below. The name of the place will be revealed here on Monday.

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Neck Bones’ Fat Tuesday Red Beans and Rice

Memorable food moments in film have been well documented. One of my favorites occurs in the 1978 masterpiece from filmmaker Les Blank, Always for Pleasure,the documentary about Mardi Gras traditions in New Orleans. In the film there is a particularly memorable scene, at least to me, where New Orleans’ native, singer, Irma Thomas recites her recipe on how she makes her red beans and rice. “First you need a large pot…at least five quarts…”

I’ve seen the film numerous times, but only on video and that scene has always made my mouth water. Now if I ever had the pleasure of viewing Always for Pleasure at a screening where the filmmaker was in attendance and employed his gimmicky, yet sadistically ingenious technique of “Smellaround” the addition of the actual aroma from a big pot of red beans and rice being cooked within the theater itself, the gurgling from my stomach would probably drown out the dialogue from the screen.

Instead, the film motivated me to make red beans and rice according to Irma Thomas’s recipe. I was able to find a copy of the recipe in a 1986 book called Totally Hot! The Ultimate Hot Pepper Cookbook, by Michael Goodwin, Charles Perry, and Naomi Wise (Dolphin Doubleday). The recipe, adapted by Les Blank from Irma Thomas’ recipe is much more complicated than what she recited in the film. Hers was brief and simple. I made Les Blank’s recipe from the book. The result, however, for whatever reason, was a slight disappointment.

Since then I’ve tweaked the recipe borrowing much from it, including an enormous amount of garlic. Irma Thomas suggested using a half head. Blank, who made another masterpiece in 1980, Garlic is as Good as Ten Mothers,centered around the Gilroy Garlic Festival in California, so we know where he stands on the benefits of the “stinking rose,” calls for a full head.

For what I made, I used probably three quarters of a head of garlic, In Blank’s recipe, a smoked ham hock is called for and that is what I used when I made his recipe. Thomas, in the movie suggests using “seasoning meat of your choice.” My choice for this batch of red beans was Andouille sausage. Also instead of using a big pot on the stove, I switched to a crock pot hoping the consistent, low temperature would produce better results. Beyond those changes, I’ve left much of the other red beans and rice basics intact.

So here, for your Fat Tuesday pleasure is the Neck Bones rendition of Irma Thomas’s version combined with Les Blank’s Always for Pleasure red beans and rice.


Of course corn ice cream makes perfect sense—corn is good friends with dairy and during summer it's just as sweet as strawberries, peaches, and other fruits commonly spotted in ice cream recipes.

Wait until apricots are really in season to make this no-churn sorbet. Then top with whatever sparkling wine youɽ use for spritzes. (Not your fanciest bottle.)

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For thirty years, Orleans Coffee has consistently delivered exceptional roasted coffees every bit as interesting as the city that first inspired our name. Working closely with a small, proficient team of coffee importers and producers to responsibly source our coffees, we take the time to roast each coffee in a manner that accentuates its own unique nature.

We are proud to debut our new retail packaging which pays homage to the famous gas lanterns that dot the French Quarter. We are also debuting our new line of coffees we have named Lantern Collection of Premium Coffees. While we’ve always had a wide variety of coffees to suit many tastes and preferences, we’ve always been most proud of the coffees that shine the brightest. These coffees are among the finest in the world. All super-premium coffees deserving the greatest of attention and care in roasting and brewing. We hope you will appreciate these fine coffees as much as we do.


Watch the video: ΒΡΗΚΑ ΓΙΓΑΝΤΙΑ ΣΦΗΚΟΦΩΛΙΑ (August 2022).