Today, each person on campus got a little flyer in their mailbox advertising a service I had been wishing for since I’d heard of NYU’s (and now other schools’) Insomnia Cookies business. Apparently, someone (or some people) on campus have started up something similar, though currently more limited. Late Night Cookies.
The idea is, basically, that [...]
Darjeeling tea: the champagne of teas. A carefully bred hybrid of black teas, Darjeeling tea hails (sensibly) from the Darjeeling region of India, and is recognized as one of the finest varieties of tea in the world.
I’m currently sipping on a cup of piping hot tea, from the first flush (the first harvest of the [...]
The results are in: the French Press makes sublime coffee.
Give it a try – they aren’t expensive (far less than a machine) and take no more than five minutes of your time to operate (plus cleaning.) Simply fill the press with ~1 tbsp of coffee per .5 cups of just below boiling water (boil water, [...]
It is my opinion that food isn’t just for eating. It’s very much for looking at too, and to a discerning eye the appearance is a very good indicator of the way the morsel will taste. Of course, simply starting at food for hours on end will not feed you (on the bright side, it won’t make you gain any weight, either) but it will entertain, delight and tempt you. It may even push you to make some food of your own.
A black, half-peanut shaped morsel that, when ground and steeped in piping-hot water, produces one of the most useful and delicious of beverages. As ubiquitous and mainstream as coffee beans are, they are quite deceptively simple. Not only does the method of the brewing affect the taste and feel of the drink, something which will be discussed at length in another piece, but subtle differences in the chemistry, strain of plant and the roasting of the bean radically change the experience.