Sitting with a cup of coffee. (coffee lovers)

[JW12]

I remember something about it. Mom and dad just kept on using theirs though. Gosh I can remember the sound it made and the smell was awesome.

 

[ronott1]

Percolated coffee was so much better than drip. Threw ours out decades ago because of published dangers, do y'all remember that, or am i just showing my age again?

percolator coffee makers are still sold.

The moka pot is different:

water goes through the grounds once
The water is under pressure.

percolators circulate the water over the grounds repeatedly.

http://www.amazon.com/s/ref=nb_sb_s...olator+coffee+pot&sprefix=percolator+,aps,334

 

[sunflour]

I remember something about it. Mom and dad just kept on using theirs though. Gosh I can remember the sound it made and the smell was awesome.

Supposedly boiled coffee might cause bladder cancer…..but I think it was a myth to get us to buy the drip machines.
And then all coffee was supposed to be bad.
And now studies show coffee is healthy.

And chocolate is healthy too!!!

 

[vehve]

Press pots make nice coffee too, if you want something a bit lighter than espresso.

 

[JW12]

I do have a French press and really like how the coffee comes out. I will generally use it at night to have with a bedtime snack. Although my snacks are starting to resemble another meal. Go figure

 

[Peep_Show]

So is perc'd coffee okay, then? I have a 30-cup party size one that I got eons ago from a mail order house for buying oodles of pantyhose (when it was required to wear them at work) and I have never used it....but would like to entertain our coffee club during the holiday season. Don't want to poison my acquaintances with hospitality!

Eggnog:
Oh, the mere words bring back holiday memories. My folks were famous for their party eggnog and served it up at their Christmas open house party, which was usually attended by 240 or so friends and neighbors. One glass you join the party and two glasses you were the party. My cousin (Los Alamos lab tech) referred to it as irresistible rocket fuel. The last batch I made using the recipe my DH, mother and I drank on Christmas Eve and, yes, visions of sugar plums danced in our heads. Mom passed away and we put the punch bowls (I think we had 6 sets) went into the estate sale...and as they exited the house in the arms of their new owners many of the townsfolks waiting to get into the house exclaimed about the Christmas parties and especially the eggnog.

No, I haven't tried eggnog in the morning coffee (if I used my recipe I'd never get out of the house), but I probably have drank a cow or two of half-and-half over the years.

 

[vehve]

I think the danger of the percolators comes from the aluminium in them, and isn't really an issue if the use of the percolator is sporadic, it's the repeated addition of aluminium to your diet that's bad for you. I think Alzheimer's was at least at some point linked to too much aluminium in your food. But if you use it on rare occasions, I don't think it really makes any difference.

 

[sunflour]

I think the danger of the percolators comes from the aluminium in them, and isn't really an issue if the use of the percolator is sporadic, it's the repeated addition of aluminium to your diet that's bad for you. I think Alzheimer's was at least at some point linked to too much aluminium in your food. But if you use it on rare occasions, I don't think it really makes any difference.

X2 .

 

[chickwhispers]

Percolated coffee was so much better than drip. Threw ours out decades ago because of published dangers, do y'all remember that, or am i just showing my age again?

We had one. Many church and organizations still use a percolator type of the institutional size. I quit drinking those. They tend to get so strong and bitter it can make your hair grow muscles.

Here is my Egg Nog recipe I promised. BTW I take out all calories before serving.

Elizabeth’s Cooked Egg Nog

Ingredients

• 8 large egg yolks
• 8 large egg whites
• *1 cup sugar divided ½ cup each
• 2 quarts of milk
• 1 pint half and half
• 1 cup whipping cream
• *½ to 1 teaspoon of cloves
• *½ to 1 teaspoon of cinnamon
• 2 teaspoons grated nutmeg
• 2 teaspoon vanilla extract
• 3 Tbsp. each of bourbon and rum or brandy, or to taste (can omit for kid-friendly eggnog)
  

1. In a large bowl, use an electric mixer to beat egg yolks until they become somewhat lighter in color. Slowly add ½ cup of sugar, beating after each addition, beating until fluffy.
2. Combine the milk, half and half, cloves, and cinnamon in a thick-bottomed large pot. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling.
3. Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the pan.
4. Cook on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.) Remove from heat and set aside.
5. Beat egg whites until they reach soft peaks. Add ½ cup of sugar and continue to beat until they reach slightly stiff peaks. Gently fold into warm eggnog. Heat again until mixture coats spoon.
6. Remove from heat and stir in the cream. Mix in vanilla extract, nutmeg, and bourbon/rum and brandy (feel free to omit for kid-friendly eggnog). Chill for 4 hours or until cold.
7. May be topped with whipped cream and sprinkle with more nutmeg if desired.

This recipe makes about 1 gallon of eggnog.

*Spices and sugar may be adjusted to suit your tastes. Milk may 4% or 2%. You can use all milk for a low fat eggnog instead of half and half and/cream. I have made it several ways and using the half and half and cream with 4% gives it the traditional taste and richness.
Also for a quick recipe you can beat egg yolk and whites together. Beating and adding them separately gives it a lighter, but richer texture. The taste is similar.

The following is a link to a chart for egg volumes which is great for converting recipes using different size eggs.
http://www.indiacurry.com/Miscel/eggvolume.htm

 

[ronott1]

I think the danger of the percolators comes from the aluminium in them, and isn't really an issue if the use of the percolator is sporadic, it's the repeated addition of aluminium to your diet that's bad for you. I think Alzheimer's was at least at some point linked to too much aluminium in your food. But if you use it on rare occasions, I don't think it really makes any difference.

The link to the percolators on amazon has some glass and stainless steel models.

There have been some studies that show aluminium as being safe. They may have been funded by the aluminium industry though.

Aluminium is everywhere so we are exposed to it from the environment. It also gets into the air from air conditioners.

The current bad guy is plastics and pesticides and they cause hormonal and metabolic changes in us. Alzheimer disease is now though to be a metabolic disease and some are calling it type 3 diabetes. Metabolic disease is heart disease, diabetes, alzheimers and etc. UC Davis has been researching metabolic disease and there is an institute here now.