Coffee in Paris...I'm confused
Jun 8th, 2004, 07:38 PM
#81
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To all those who think Dunkin' Donuts serves great American-style coffee:
You obviously haven't been introduced to my best buddy, Tim Horton. Sure, he's a Canuck, but he can't help that...
And to the Aussie named Steve, all I can say about your silly generalizations is summed up with: A-HAHAHAHAHAAAAAAA! In your (apparent) attempt to seem worldlier-than-thou, you've made my evening. Keep the laughs coming!
P.S. Just got back from Perth. Never had so much bad coffee in my LIFE. Travel alert to others: they tend to put instant coffee in a teapot and pretend it's brewed. Oy.
You obviously haven't been introduced to my best buddy, Tim Horton. Sure, he's a Canuck, but he can't help that...
And to the Aussie named Steve, all I can say about your silly generalizations is summed up with: A-HAHAHAHAHAAAAAAA! In your (apparent) attempt to seem worldlier-than-thou, you've made my evening. Keep the laughs coming!
P.S. Just got back from Perth. Never had so much bad coffee in my LIFE. Travel alert to others: they tend to put instant coffee in a teapot and pretend it's brewed. Oy.
Jun 8th, 2004, 10:46 PM
#82
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I do like your steak though! It is better than ours in my humble generalist opinion. You'all like a bit of marbling indeed like the French. Our dumb consumers try to purchase meat with zero fat.
Yes I will be back there in two weeks to suffer from caffeine deprivation and corn fed coffee creamer syndrome. Oh those ghastly machines in hotel rooms with the silly little pieces of plastic. Yuk ! It was heaven to get from Toronto across to London a few weeks back to visit those nice baristas at Cafe Nero - the growing "Starbucks" of London.
Yes I will be back there in two weeks to suffer from caffeine deprivation and corn fed coffee creamer syndrome. Oh those ghastly machines in hotel rooms with the silly little pieces of plastic. Yuk ! It was heaven to get from Toronto across to London a few weeks back to visit those nice baristas at Cafe Nero - the growing "Starbucks" of London.
Jun 9th, 2004, 04:55 AM
#83
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One would order a cappuccino in France? I would think only Italy, only in the morning. Maybe I'm confused. Well, no maybe about it, but never being able to get a decent "cap" outside of Italy, I don't bother to order it here (US) or elsewhere. And Starbucks - I simply cannot go there. It's too complicated and expensive.
Now - since everyone is discussing flavorings, how about chicory in coffee? Cafe du Monde in New Orleans has it in their famous coffee and during my 1986 Paris trip, it was the rage then but not since. So divine! And seriously - Krispy Kreme doughnuts? Those can be eaten only with a gallon of milk! Great thread.
Now - since everyone is discussing flavorings, how about chicory in coffee? Cafe du Monde in New Orleans has it in their famous coffee and during my 1986 Paris trip, it was the rage then but not since. So divine! And seriously - Krispy Kreme doughnuts? Those can be eaten only with a gallon of milk! Great thread.
Jun 9th, 2004, 05:17 AM
#85
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I feel that there are some great Baristas in this World (not just Italia) and that the espresso machine has tended to gain ascendency in the Western World to produce the known variations.
My generalist point would be that brewed coffee still has a foothold in the United States and Canada. There are practices and traditions that survive in North America that do not survive elsewhere (no judgement extended). Here in Australia we tended to throw away our cona and percolator methodolgy in the 1970-80's.
I must confess though that when it is very hot in New York City I have been tempted to complexity and confusion by a Starbucks mocha frappucino. Please forgive me purists. As for chickory I am aware of a few octogenarians and their parents who still drink instant coffee with chickory.
My generalist point would be that brewed coffee still has a foothold in the United States and Canada. There are practices and traditions that survive in North America that do not survive elsewhere (no judgement extended). Here in Australia we tended to throw away our cona and percolator methodolgy in the 1970-80's.
I must confess though that when it is very hot in New York City I have been tempted to complexity and confusion by a Starbucks mocha frappucino. Please forgive me purists. As for chickory I am aware of a few octogenarians and their parents who still drink instant coffee with chickory.
Jun 9th, 2004, 06:43 AM
#86
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I'm a Beat-chickory! Steve, attempted point well-taken! 
"Our dumb consumers try to purchase meat with zero fat." In that case, they should go with buffalo meat, errr bison.
Too complicated in Starbucks? No, no, chica, just waltz in and order a Caramel Macchiato. Very easy. Of course, in Paris I wouldn't do Starbucks. I love the cafe in Paris - even straight up espresso, not bitter at all.
I hope to go to Seattle soon - I'd love to try Starbucks on home turf. Or even Seattle's Best!
"such slanders we must endure. Still we do keep on." True, Shanna, true. I, too, have an espresso maker & a coffee/tea press. I find that I like the coffee press best. Jimbo, this must be what you mean by "plunger" method? When I see that word I am reminded of Orwell's occupation as plongeur in Paris. Jimbo, are you American? I thought Jimbo was purely an American nickname, specifically Southern. I actually grew up with 2 Jimbos & 1 Timbo. Oy.
Mmmmm, I love Krispy Kremes. But the idea of a KK bread pudding is just too much, and I'm from the South!!
"Our dumb consumers try to purchase meat with zero fat." In that case, they should go with buffalo meat, errr bison.
Too complicated in Starbucks? No, no, chica, just waltz in and order a Caramel Macchiato. Very easy. Of course, in Paris I wouldn't do Starbucks. I love the cafe in Paris - even straight up espresso, not bitter at all.
I hope to go to Seattle soon - I'd love to try Starbucks on home turf. Or even Seattle's Best!
"such slanders we must endure. Still we do keep on." True, Shanna, true. I, too, have an espresso maker & a coffee/tea press. I find that I like the coffee press best. Jimbo, this must be what you mean by "plunger" method? When I see that word I am reminded of Orwell's occupation as plongeur in Paris. Jimbo, are you American? I thought Jimbo was purely an American nickname, specifically Southern. I actually grew up with 2 Jimbos & 1 Timbo. Oy.
Mmmmm, I love Krispy Kremes. But the idea of a KK bread pudding is just too much, and I'm from the South!!
Jun 9th, 2004, 07:39 AM
#87
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I KNOW it's a travel board, but, what the hey!!! For those brave enough........
Recipe for SIN (I've never made it!):
Bill Nicholson's KRISPY KREME Bread Pudding with Butter Rum Sauce Recipe
2 dozen Krispy Kreme donuts (glazed)
1 (14-ounce) can sweetened condensed milk (not evaporated)
2 (4.5-ounce) cans fruit cocktail (undrained)
2 eggs, beaten
1 (9-ounce) box raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce, recipe follows
Preheat oven to 350 degrees F.
Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible. Pour into large buttered baking dish.
Bake for about 1 hour until center has jelled. Top individual servings with Butter Rum Sauce.
Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste
Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.
Recipe for SIN (I've never made it!):
Bill Nicholson's KRISPY KREME Bread Pudding with Butter Rum Sauce Recipe
2 dozen Krispy Kreme donuts (glazed)
1 (14-ounce) can sweetened condensed milk (not evaporated)
2 (4.5-ounce) cans fruit cocktail (undrained)
2 eggs, beaten
1 (9-ounce) box raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce, recipe follows
Preheat oven to 350 degrees F.
Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible. Pour into large buttered baking dish.
Bake for about 1 hour until center has jelled. Top individual servings with Butter Rum Sauce.
Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste
Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.
Jun 9th, 2004, 07:49 AM
#88
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bonniebroad, what a godsend you are, but you sure that's enough sugar? Should I add a cup for good luck? I hate tart bread puddings!
And can you put the butter rum sauce in say a waterbottle and suck on it as you stroll? It might help keep your energy levels up.
And can you put the butter rum sauce in say a waterbottle and suck on it as you stroll? It might help keep your energy levels up.
Jun 9th, 2004, 07:50 AM
#89
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Hi..I'm new to this board and I had to weigh in on this topic. First, coffee observations: I've found the coffee in France to be a bit mellower and richer tasting than that in the US, and while I thought it was stronger in a lot of cases (other than compared to Starbucks..now that's strong!), it is not bitter as strong coffee can sometimes be. The best coffee I've had recently was in Italy, where over all I thought it was even better than French coffee, which had been my favorite. The worst coffee we've ever had was in England...at times undrinkable. I have to say, though, I've had my fair share of bad coffee in the US, where it is sometimes just bitter brown water with no coffee flavor or aroma. And as far as pastries go, I like a good Krispy Kreme as much as the next person, but to even compare them to the pastries in France...blasphemous!
Jun 9th, 2004, 08:10 AM
#91
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Trying to compare the at best mediocre taste of French pastry to KK should be a crime.I know my truth is not the food snobs truth but it is the not politically correct truth.I could have crafted a cleaner response but you get my drift.
Jun 9th, 2004, 09:15 AM
#95
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I am post #95 on a thread about coffee.
I sure am glad I am not very picky. I nearly always enjoy my coffees in Paris, be they 'noir', 'creme', 'au lait' or whatever, even when it isn't what I expected it would be. I even choked down a coffee-to-go from McDonald's so I could enjoy sitting on a park bench, looking at birds and flowers one morning.
Thank goodness I am so easy to please
I sure am glad I am not very picky. I nearly always enjoy my coffees in Paris, be they 'noir', 'creme', 'au lait' or whatever, even when it isn't what I expected it would be. I even choked down a coffee-to-go from McDonald's so I could enjoy sitting on a park bench, looking at birds and flowers one morning.
Thank goodness I am so easy to please
Jun 9th, 2004, 11:58 AM
#97
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I can't believe this thread is still alive and breathing.
In addition to making a run to Starbucks for a latte, I have to say that I found the cafe au lait to be very disappointing. Most mornings I would simply have black coffee which wasn't at all unlike black coffee here. I had a few espressos and they didn't do it for me, but they did give me that needed jolt when I was worn from the events of the day.
In addition to making a run to Starbucks for a latte, I have to say that I found the cafe au lait to be very disappointing. Most mornings I would simply have black coffee which wasn't at all unlike black coffee here. I had a few espressos and they didn't do it for me, but they did give me that needed jolt when I was worn from the events of the day.
Jun 9th, 2004, 01:57 PM
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Hi Thingorjus. Where do I find the best cap or ristretto for our soon to happen visit to Recoleta District in BA. Maybe the Italian barista with the french mix ! Thank you. Nodoubt I will still be viewing this thread on the browser of my Blackberry while travelling there.
Jun 9th, 2004, 04:51 PM
#100
Hi John, my grandfather arrived in Argentina from Italy and became a policeman there. My other grandfather was a chef for Italian banquets. Both made great coffee. It's the hot chocolate and the café au lait that doesn't taste the same. I suspect the water has alot to do with the taste.
