Your Favorite I-Could-Buy-It-Premade-But-I-Don't item

[Steve Freides]

What's your favorite thing that you could buy already made for you but
you cook yourself instead? Let's skip things like TV dinners, please.
What things do most people, even those who cook, buy already made but
you prefer to make yourself.

For me, it would be a tie between home-roasted coffee and homemade nut
butter. The store-bought versions of both don't come approach my
versions for two reasons: my versions are fresher, and my versions are
more exactly what I want.

-S-

[Steve Freides]

Whoops - intended for the cooking newsgroup but, hey, fellow classical
guitarists, please feel free to answer as wel!

-S-

[Alphonsus Jr.]

You roast your own coffee? Nice. That's what I'd do.

[Steve Freides]

Yup - just did some this morning. If you don't mind making small
batches, a $40 air popcorn popper does the job very well and that's what
we use. Green coffee beans have a long shelf life, six months to a
year, so we buy 5-lb. bags of beans and generally roast once or twice a
week. The stuff is _so_ fresh that you actually have to wait at least a
few hours, preferrably overnight, before you use it.

-S-

[Steven Bornfeld]

The terms of my parole forbid I have any contact with coffee roasters.

Steve

[Alphonsus Jr.]

In Hawaii once I had fresh 100% Kona coffee. (Not the 10% "blend" found elsewhere.) I couldn't believe coffee could be so good.

[Andrew Schulman]

On Oct 6, 6:02 pm, Steven Bornfeld <dentaltwinm...@earthlink.net>
wrote:

> The terms of my parole forbid I have any contact with coffee roasters.
>
>

You finally got paroled?

Congrats!

Andrew

[wollybird]

pasta. It's easy and way better than the stuff that comes in a box.

[JMF]

Interesting note: over here in Italy, the Italians consider dry pasta -
the stuff that comes in a box - to be completely equivalent to fresh
pasta in terms of quality. They only choose between one and the other
with regard to the particular dish they want to have, not quality. (Of
course, the reason may well be that the dry pasta over here is better
made than in the USA.)

With regard to the original question, the thing that I make at home
instead of buying it is pumpkin pie. But not because I want to - rather,
because I had to. It's pretty much impossible to get the pumpkin pie
filling in a can here.

[florenc...@gmail.com]

Carrot-apple juice!

[John Nguyen]

Kim-chi!! My wife made a very mean batch of kim-chi every two weeks,
and I can tell you there is no comparison to one off the shelf in the
supermarket.

[Steve Freides]

Alphonsus Jr. wrote:

> In Hawaii once I had fresh 100% Kona coffee. (Not the 10% "blend"
> found elsewhere.) I couldn't believe coffee could be so good.

I don't care for Kona - it's very mild coffee. I know some people swear
by it but my personal favorite is Sumatra Mandheling, which is very rich
and rather the opposite of Kona, mixed with something more typical of
espresso that has a bit of bite to it. You would have to pay me to
drink Kona even if it didn't cost more.

-S-

[dsi1]

Hats off to your wife. I'd keep her if I was you. :-)

My mother-in-law used to make kimchee the old-school way and added
chopped raw oysters to the kimchee paste. Just thinking about that makes
me feel faint.

[Curmudgeon]

I'm afraid we part company on this one - IMO pumpkin pie is not worth
making, either from scratch or from a can, or even getting one
pre-baked or ordering a piece at a restaurant. If PP did not exist
there would be no reason to create it! ;^)

[dsi1]

I'll agree with you there. It's not a coffee for everybody, especially
in this era of Starbucks. I don't mind having a cup when I can get it.
Not having that funky coffee after-taste in your mouth is a plus.

My favorite coffee is Tran Nguyen which was introduced to me by a poster
here. It's a coffee that has the smoothness of Kona but with a more
complex fruity flavor and a surprisingly delightful chocolate note. This
ain't regular coffee. It's processed in some unknown way to smooth out
the flavor and stabilize the shelf life. Tran Nguyen comes in a dark
powder with a grind so fine that it clogs the filter in my automatic
drip machine. I have a standing order with my brother for Tran Nguyen.
He's on the lookout for the brand whenever he's going through the shops
of Chinatown.

[JMF]

On Sun, 07 Oct 2012 14:59:49 +0200, JMF <jo...@favaro.net> wrote:

I'm afraid we part company on this one - IMO pumpkin pie is not worth
making, either from scratch or from a can, or even getting one
pre-baked or ordering a piece at a restaurant. If PP did not exist
there would be no reason to create it! ;^)

We don't part company as much as you think. I do it more for tradition
than otherwise. And by the way: my own experience is that
made-from-scratch is *not* better than made from a can; and furthermore,
there are those who swear that the best pumpkin pie, period, is from Costco.

[dsi1]

On 10/7/2012 8:02 AM, Curmudgeon wrote:
>
> I'm afraid we part company on this one - IMO pumpkin pie is not worth
> making, either from scratch or from a can, or even getting one
> pre-baked or ordering a piece at a restaurant. If PP did not exist
> there would be no reason to create it! ;^)
>

You're the first guy that I've ever heard say that! Most of us have deep
associations that we acquired at an early age of home and the holiday
season buried deep within our brains. It's the ultimate comfort food!
You better change your name to Scrooge - just kidding. :-)

OTOH, I remember the great pumpkin shortage way back in the year 2011.
In those dark days, we couldn't get no pumpkin pie and had to make do
with pies made from sweet potato flavored like pumpkin pie. The weird
thing is I couldn't tell the difference between the two. My guess is
that you could add cinnamon, cloves, ginger, and nutmeg to practically
anything and it would taste like pumpkin pie.

[dsi1]

On 10/7/2012 8:13 AM, dsi1 wrote:
>
> My favorite coffee is Tran Nguyen which was introduced to me by a poster
> here. It's a coffee that has the smoothness of Kona but with a more
> complex fruity flavor and a surprisingly delightful chocolate note. This
> ain't regular coffee. It's processed in some unknown way to smooth out
> the flavor and stabilize the shelf life. Tran Nguyen comes in a dark
> powder with a grind so fine that it clogs the filter in my automatic
> drip machine. I have a standing order with my brother for Tran Nguyen.
> He's on the lookout for the brand whenever he's going through the shops
> of Chinatown.

Oops, that should be TRUNG NGUYEN!

http://www.trung-nguyen-online.com/

[thomas]

I can never tell the difference between pumpkin pie and sweet potato pie. A better use of pumpkin is to make pumpkin bread. Don't forget to mix in a third of a bottle of pumpkin beer into the batter. That's what puts it over the top.

[John Nguyen]

On Oct 7, 1:41 pm, dsi1 <d...@eternal-september.invalid> wrote:
> On 10/7/2012 3:20 AM, John Nguyen wrote:
>
>
>
>
>
> > On Oct 6, 12:25 pm, "Steve Freides" <st...@kbnj.com> wrote:
> >> Steve Freides wrote:
> >>> What's your favorite thing that you could buy already made for you but
> >>> you cook yourself instead?  Let's skip things like TV dinners, please.
> >>> What things do most people, even those who cook, buy already made but
> >>> you prefer to make yourself.
>
> >>> For me, it would be a tie between home-roasted coffee and homemade nut
> >>> butter.  The store-bought versions of both don't come approach my
> >>> versions for two reasons: my versions are fresher, and my versions are
> >>> more exactly what I want.
>
> >>> -S-
>
> >> Whoops - intended for the cooking newsgroup but, hey, fellow classical
> >> guitarists, please feel free to answer as wel!
>
> >> -S-
>
> > Kim-chi!! My wife made a very mean batch of kim-chi every two weeks,
> > and I can tell you there is no comparison to one off the shelf in the
> > supermarket.
>
> Hats off to your wife. I'd keep her if I was you. :-)

I was thinking to trade her in for a specialized kim-chi fridge. Man,
how come it's so expensive?
But I think I'll keep her for now.

> My mother-in-law used to make kimchee the old-school way and added
> chopped raw oysters to the kimchee paste. Just thinking about that makes

> me feel faint.-

We're not up to that level, yet. But what a side-dish! It can go with
anything, even for breakfast.

[Steve Freides]

I know only a very little about Vietnamese coffee, but I believe the
preparation method is part of what makes it unique. I'm not sure how
much is unique about the coffee beans - I think it's the roasting
process and then the preparation. I think it's not roasted plain but
with some oil, or sugar, butter - something like that.

-S-

[dsi1]

On 10/7/2012 10:08 AM, John Nguyen wrote:
> On Oct 7, 1:41 pm, dsi1 <d...@eternal-september.invalid> wrote:
>> On 10/7/2012 3:20 AM, John Nguyen wrote:
>>
>>
>>
>>
>>
>>> On Oct 6, 12:25 pm, "Steve Freides" <st...@kbnj.com> wrote:
>>>> Steve Freides wrote:
>>>>> What's your favorite thing that you could buy already made for you but
>>>>> you cook yourself instead? Let's skip things like TV dinners, please.
>>>>> What things do most people, even those who cook, buy already made but
>>>>> you prefer to make yourself.
>>
>>>>> For me, it would be a tie between home-roasted coffee and homemade nut
>>>>> butter. The store-bought versions of both don't come approach my
>>>>> versions for two reasons: my versions are fresher, and my versions are
>>>>> more exactly what I want.
>>
>>>>> -S-
>>
>>>> Whoops - intended for the cooking newsgroup but, hey, fellow classical
>>>> guitarists, please feel free to answer as wel!
>>
>>>> -S-
>>
>>> Kim-chi!! My wife made a very mean batch of kim-chi every two weeks,
>>> and I can tell you there is no comparison to one off the shelf in the
>>> supermarket.
>>
>> Hats off to your wife. I'd keep her if I was you. :-)
>
> I was thinking to trade her in for a specialized kim-chi fridge. Man,
> how come it's so expensive?
> But I think I'll keep her for now.

My in-laws had a full sized refrigerator that they kept in a spare room.
I thought that was batty as heck. Evidently a second refrigerator for
kimchee that's kept away from the kitchen or even outside is perfectly
normal in the Korean household.

My guess is that the expensive purpose-made ones are status symbols.
Maybe the family can't afford a Jag or Mercedes but they can lay down
big bucks for one of these. I have checked them out and they are
beautiful. They're also completely unusable for non-Korean families.

>
>> My mother-in-law used to make kimchee the old-school way and added
>> chopped raw oysters to the kimchee paste. Just thinking about that makes
>> me feel faint.-
>
> We're not up to that level, yet. But what a side-dish! It can go with
> anything, even for breakfast.
>

Not too many people are up to that level. I sure ain't. People are nuts
for kimchee over here. Heck, I'm going to cook up a batch of kimchee
fried rice right now!

http://bapstory.blogspot.com/2011/05/kimchi-fried-rice-kimchi-bokkumbap.html

[dsi1]

My guess is that there's nothing exceptional about the beans but they're
fermented in a special way to give it unique qualities. I have no idea
if coffee produced by other Vietnamese companies are similar.

[Curmudgeon]

I do have deep associations - my grandmother used to make (from
scratch) both pumpkin and mincemeat pies at the holidays, and neither
I nor any of my 4 siblings liked it. Fortunately, it was covered with
deep drifts of homemade whipped cream, so it wasn't a total loss. We
just stopped eating when we reached the bottom of the first layer.

[Fadosolrélamisi]

Miam! I'll definitely will look into that! Condensed milk, Phin and Trung-Nguyen ... For sure, next time I'll go for a Pho at the Vietnamese restaurant I'll ask for one of these!

[JMF]

Here in Italy, they are amazed that we Americans use pumpkin to make
sweet dishes. They know it almost exclusively in savory dishes -- like
ravioli with pumpkin. It's absolutely foreign to them to see it used in
a sweet dish.

[John Nguyen]

> -S--

I'm told the beans from the highland in the middle part of VN is very
high quality, if not the best one around. I can assure you it's not
sugar or butter added when the beans are roasted. Those ingrediences
are just too expensive in VN.

[dsi1]

On 10/7/2012 12:01 PM, Fadosolr�lamisi wrote:
> Le dimanche 7 octobre 2012 12:14:15 UTC-7, dsi1 a �crit :

How the Vietnamese are able to drink coffee with condensed milk is a
mystery to me. Most Asians can't handle lactose. A tablespoon of the
stuff would mean that I'd have to give up my day job.

[wollybird]

it's really f**ing good, if you have the genes to take it.

[wollybird]

Here, pumpkin is used once per year in honor of Squanto. It is baked
into a sweet pie, and ritually passed around the table on the last
Thursday of November. It is then stored in the refrigerator until
Christmas. Then we throw it in the trash to make room for the fruit
cake

[wollybird]

On Oct 7, 2:46 pm, thomas <drthomasfbr...@gmail.com> wrote:
> On Sunday, October 7, 2012 2:03:10 PM UTC-4, Curmudgeon wrote:

Sweet potato pie is made by Southerners and has marshmallows on top.

[John Nguyen]

> stuff would mean that I'd have to give up my day job.-

Beats me, too! My guess would be that you're so pumped up with the
level of caffein content that you would forget about the stomach
upset :-)

[dsi1]

On 10/7/2012 11:44 AM, Curmudgeon wrote:
> I do have deep associations - my grandmother used to make (from
> scratch) both pumpkin and mincemeat pies at the holidays, and neither
> I nor any of my 4 siblings liked it. Fortunately, it was covered with
> deep drifts of homemade whipped cream, so it wasn't a total loss. We
> just stopped eating when we reached the bottom of the first layer.
>

Mincemeat - yuck! You kids shouldn't have been made to eat those pies if
you didn't care for it. OTOH, I'm not too crazy about pies in general
and using pumpkin as a basis for a pie filling is kind of a nutty idea.
I mean, who the hell eats pumpkin anyway? It's a freaking squash, man!

[Steve Freides]

Fadosolr�lamisi wrote:
> Le dimanche 7 octobre 2012 12:14:15 UTC-7, dsi1 a �crit :

Condensed milk - that was it. I knew I'd heard about _something_ that
was unique about this besides just the coffee beans.

-S-

[dsi1]

Damn you Northern European genes!

[dsi1]

We should have the Asian drinking contest. Instead of booze we drink VN
coffee. Instead of falling under the table, the loser runs off to the
toilet. Some guys would probably cheat by wearing Depends...

[Fadosolrélamisi]

Eh! Eh! Not so fast! Browsing the site I found the existence of a less caffeinated brand that could make you win legally! Reversed dopage!

[JSorell]

"Steve Freides" <st...@kbnj.com> wrote in news:k4see0$sam$1
@speranza.aioe.org:

> Alphonsus Jr. wrote:
>
>> In Hawaii once I had fresh 100% Kona coffee. (Not the 10% "blend"
>> found elsewhere.) I couldn't believe coffee could be so good.
>
> I don't care for Kona - it's very mild coffee. I know some people swear
> by it but my personal favorite is Sumatra Mandheling, which is very rich
> and rather the opposite of Kona, mixed with something more typical of
> espresso that has a bit of bite to it. You would have to pay me to
> drink Kona even if it didn't cost more.
>
> -S-
>
>
>

Have you tried Blue Lintong Sumatra at a full city roast?

John

[Steve Freides]

See below: http://www.mynewportcoffee.com/coffee/

You'll find this, which suggests that this perhaps the same or similar
to what we're drinking, which is simply labelled Sumatra Mandheling from
http://coffeebeandirect.com

***********
Sumatra Mandheling
Sumatra Blue Lintong is grown in the west district of Sumatra. Lintong
is a sub-district of Mandheling. Lintongs and other Mandhelings are
considered to be the best of the Sumatra coffees. They are graded by
number of defects per ten ounce sample, Grade 1 having ten defects or
less per sample. These coffees are excellent as straights and also in an
espresso blend. Probably not the most elegant or refined coffee you can
drink but it's gutsy, smooth, strong and earthy richness is very
seductive. The complex flavors are concentrated, full-bodied, with
pronounced herbal nuances. This is one of Newport's best selling
coffees.
************

Since we only roast for ourselves, we go for the roast we like which is
probably best described as Full City Plus or light Vienna - I roast into
the second crack but not far into it. In particular, our popcorn popper
(what we roast with) gives a fairly uneven roast which my wife and I
have found we prefer to a more "commerical" roast that's more even. Our
beans probably span the range from a few that are French back to Full
City, which is why I call it Full City Plus.

-S-

[dsi1]

On 10/7/2012 5:09 PM, Fadosolr�lamisi wrote:
> Le dimanche 7 octobre 2012 17:13:28 UTC-7, dsi1 a �crit :

>>
>> We should have the Asian drinking contest. Instead of booze we drink VN
>>
>> coffee. Instead of falling under the table, the loser runs off to the
>>
>> toilet. Some guys would probably cheat by wearing Depends...
>
> Eh! Eh! Not so fast! Browsing the site I found the existence of a less caffeinated brand that could make you win legally! Reversed dopage!
>

Caffeine is good stuff. It's my drug of choice, damnit! The toxic agent
in VN coffee is the condensed milk due to the lactose. The last time I
tried VN coffee was several years ago. That didn't turn out so good for
me but maybe I gotta go try fo chance 'em again.

[John Sorell]

"Steve Freides" <st...@kbnj.com> wrote in news:k4vgdk$902$1
@speranza.aioe.org:

I roasted for about fifteen years. The politics in Sumatra made it
difficult to be able to count on getting products from the sub-districts
for a several years. You never knew which you were getting. It got much
better but after 10 years I had to stop drinking Sumatra. Something in
the chemistry causes me to develop mouth ulcers. Curiously, it is only
Sumatra beans that I react to. For me, all other coffees pale when
compared to the Lintong and roasting other beans is not worth my time or
effort. I've got a couple roasters I should stick on CL.

For anyone interested in exploring coffee roasting you might check out
SweetMarias.com. There's better prices to be had on beans and equipment
but there is a wealth of information about roasting.

John

[Steven Bornfeld]

On 10/9/2012 1:40 PM, John Sorell wrote:
>
> I roasted for about fifteen years. The politics in Sumatra made it
> difficult to be able to count on getting products from the sub-districts
> for a several years. You never knew which you were getting. It got much
> better but after 10 years I had to stop drinking Sumatra. Something in
> the chemistry causes me to develop mouth ulcers.

This is a new one on me. Interesting--I might have to do a quick
literature search.

Steve

Curiously, it is only
> Sumatra beans that I react to. For me, all other coffees pale when
> compared to the Lintong and roasting other beans is not worth my time or
> effort. I've got a couple roasters I should stick on CL.
>
> For anyone interested in exploring coffee roasting you might check out
> SweetMarias.com. There's better prices to be had on beans and equipment
> but there is a wealth of information about roasting.
>
> John
>

--
Mark & Steven Bornfeld DDS
http://www.dentaltwins.com
Brooklyn, NY
718-258-5001

[John Sorell]

Steven Bornfeld <bornfe...@dentaltwins.com> wrote in
news:507474CC...@dentaltwins.com:

> On 10/9/2012 1:40 PM, John Sorell wrote:
>>
>> I roasted for about fifteen years. The politics in Sumatra made it
>> difficult to be able to count on getting products from the sub-
districts
>> for a several years. You never knew which you were getting. It got
much
>> better but after 10 years I had to stop drinking Sumatra. Something in
>> the chemistry causes me to develop mouth ulcers.
>
> This is a new one on me. Interesting--I might have to do a quick
> literature search.
>
> Steve

Steve, please let me know what you find out...

thanks,

John

[David Raleigh Arnold]

On Sat, 06 Oct 2012 15:18:20 -0700, Alphonsus Jr. wrote:

> On Saturday, October 6, 2012 12:09:31 PM UTC-7, Steve Freides wrote:
>> Alphonsus Jr. wrote:
>>
>> > On Saturday, October 6, 2012 9:25:22 AM UTC-7, Steve Freides wrote:

>>
>> >> Steve Freides wrote:
>>
>>
>> >>
>> >>> What's your favorite thing that you could buy already made for you
>>
>> >>> but
>>
>>
>> >>
>> >>> you cook yourself instead? Let's skip things like TV dinners,
>>
>> >>> please.
>>
>>
>> >>
>> >>> What things do most people, even those who cook, buy already made
>>
>> >>> but
>>
>>
>> >>
>> >>> you prefer to make yourself.
>>
>>
>> >>
>>
>> >>>
>>
>> >>
>> >>> For me, it would be a tie between home-roasted coffee and homemade
>>
>> >>> nut
>>
>>
>> >>
>> >>> butter. The store-bought versions of both don't come approach my
>>
>>
>> >>
>> >>> versions for two reasons: my versions are fresher, and my versions
>>
>> >>> are
>>
>>
>> >>
>> >>> more exactly what I want.
>>
>>
>> >>
>>
>> >>>
>>
>> >>
>> >>> -S-
>>
>>
>> >>
>>
>> >>
>>
>> >>

>> >> Whoops - intended for the cooking newsgroup but, hey, fellow
>>
>> >> classical
>>
>>
>> >>
>> >> guitarists, please feel free to answer as wel!
>>
>>
>> >>
>>
>> >>
>>
>> >>
>> >> -S-
>>
>>
>> >

>> > You roast your own coffee? Nice. That's what I'd do.
>>
>>
>>
>> Yup - just did some this morning. If you don't mind making small
>>
>> batches, a $40 air popcorn popper does the job very well and that's
>> what
>>
>> we use. Green coffee beans have a long shelf life, six months to a
>>
>> year, so we buy 5-lb. bags of beans and generally roast once or twice a
>>
>> week. The stuff is _so_ fresh that you actually have to wait at least
>> a
>>
>> few hours, preferrably overnight, before you use it.
>>
>>
>>
>> -S-

>
> In Hawaii once I had fresh 100% Kona coffee. (Not the 10% "blend" found
> elsewhere.) I couldn't believe coffee could be so good.

Peaberry? That's the best Kona. If it wasn't that, you
have even more disbelief ahead of you. You have to go
to Hawaii to get it. Regards, daveA



--
Guitar teaching materials and original music for all styles and levels.
Site: http://www.openguitar.com (()) eMail: d.raleig...@gmail.com
Contact: http://www.openguitar.com/contact.html"

[David Raleigh Arnold]

On Sun, 07 Oct 2012 13:33:57 -0400, Steve Freides wrote:

> Alphonsus Jr. wrote:
>
>> In Hawaii once I had fresh 100% Kona coffee. (Not the 10% "blend" found
>> elsewhere.) I couldn't believe coffee could be so good.
>

> I don't care for Kona - it's very mild coffee. I know some people swear
> by it but my personal favorite is Sumatra Mandheling, which is very rich
> and rather the opposite of Kona, mixed with something more typical of
> espresso that has a bit of bite to it. You would have to pay me to
> drink Kona even if it didn't cost more.
>
> -S-

Have you had Mayorga Cuban blend? I grind that every day. Not
mild, but I don't think it gets far from the DC area. Mayorga
is a local roaster. Regards, daveA

[JSorell]

David Raleigh Arnold <d.raleig...@gmail.com> wrote in news:k56smu
$kls$3...@speranza.aioe.org:

Peaberry is readily available in the US. I've brewed it several times.
Never have never been to Hawaii.

John

[Steve Freides]

John, I love the SweetMarias web site - a goldmine of information about
coffee, coffee roasting, and anything else coffee-related. We've
ordered from them a few times.

The place I use most is http://coffeebeandirect.com which is located not
too far from us (about 90 minutes by car) although we've never been
there - we just mail-order. One reason we use them is that they do a
little bit of the thinking for me - they aren't quite as specific about
coffee origin as Sweet Marias, but the flip side is that they take
responsibility for delivering a consistent quality of coffee bean
without me having to think about all the finer points. At this stage in
my coffee life, which is about 6 months or so into home roasting and
with a very busy life otherwise, that's the sweet spot for me.

We also don't drink pure Sumatra - for a while, we mixed 2/3 Sumatra
with 1/3 of a blend called Six Bean Espresso from the above-mentioned
coffee seller. Our current mix is 1/2 Sumatra, 1/4 Six Bean Espresso,
and 1/4 Ethiopain Yirgacheffe (the first time we've tried the latter,
which we drank a bit by itself to get a sense of before trying a blend).

To Dr. Steve B., I'm also interested in what you find out. You might
start by following John's suggestion to look on the Sweet Marias site
where you can read about how Sumatra coffee beans are handled
differently than elsewhere - that might provide some hint as what could
be different (or at least that seems a reasonable place to start looking
to me). Here's a link

http://www.sweetmarias.com/coffee.indonesia.sumatra.php

-S-

[David Raleigh Arnold]

On Thu, 11 Oct 2012 19:03:20 +0000, JSorell wrote:

> David Raleigh Arnold <d.raleig...@gmail.com> wrote in news:k56smu
> $kls$3...@speranza.aioe.org:

>>> In Hawaii once I had fresh 100% Kona coffee. (Not the 10% "blend"
> found
>>> elsewhere.) I couldn't believe coffee could be so good.
>>
>> Peaberry? That's the best Kona. If it wasn't that, you have even more
>> disbelief ahead of you. You have to go to Hawaii to get it. Regards,
>> daveA
>>
>>
>>
>>
> Peaberry is readily available in the US. I've brewed it several times.
> Never have never been to Hawaii.

News to me. It's hard to keep up. You used to have to go
to the plantation to get it. :-)