hospitality – THE DUDE OF FOOD

The Dude of Food discovers Turkey Pasta

The other day the Dude of Food discovered he had extra ground turkey in the fridge and wondered what to make. A quick online search brought his eyes to a site where he witnessed this delicious looking photo for a ground turkey pasta recipe and decided to follow up on it. It turns out the alluring photo was a creation from a food blog titled Krolls Korner.

https://krollskorner.com/recipes/dinner/easy-shell-pasta-ground-turkey

A big thanks goes out to site creator, registered dietitian, nutritionist and chef Tawnie Graham who shares this recipe with us so we can all learn to easily create this spectacular looking and delicious dish in our kitchens at home.

Before ya’ll get started you’ll need the following items.

INGREDIENTS:

 16 oz medium shell pasta 
 1 lb ground turkey
 4 Tbsp olive oil
 4 cloves minced garlic
 1/2 large red bell pepper, diced small
 6 white mushrooms, sliced thin
 1/2 large diced white onion
 2 tsp salt 
 1 tsp pepper
 1.5 tsp Italian seasoning
 3 Tbsp all purpose flour
 2.5 cups beef or chicken broth 
 1 15oz can tomato sauce
 1 cup heavy cream
 2/3 cup freshly grated Parmesan cheese

Begin cooking the ground turkey until no longer pink.
Add some salt & pepper and when the pink is gone, pull from heat, put in bowl and set aside.
I usually cover my set aside foods as they wait their turn in the mix.

Next add oil and sauté garlic, red bell pepper, white mushrooms, white onion, salt, pepper and Italian seasoning. (about 5 minutes, stir occasionally)

Whisk in flour until mixed.

Add broth and tomato sauce.
When it begins to simmer add cooked ground turkey to the mix.
When heated add cooked pasta, heavy cream and parmesan cheese.

Stir and let thicken.

The choice of pasta shape is yours.
Slowly add salt to desired taste. Remember you can always add more but it’s tricky to reduce.
Some sharp white cheddar cheese might also be a nice addition. Other seasonings that could make a great addition include fennel seed, red pepper chili flakes, dried oregano, fresh basil or even a pinch of cayenne.

In cleaning up this article I’ll finish by saying, this dish was incredible. By following chef Tawnie’s directions, barring a couple minor tweeks of my own, it was easy to create this dish. If remembering correctly, I used beef broth and didn’t add any mushrooms or red bell pepper and it was still delicious. Unfortunately I forgot to take a photo of this beautiful pasta dish I created before it was eaten. Give this recipe a try and enjoy.

Thank you Tawnie G. It is a strange phenomenon but for some reason, the fact that you have food titles made the Dude of Food want to trust this recipe more.

Bon Apettit, the Dude of Food

Like Melted Cheese Sandwiches? A Welsh Rarebit, Hot Brown or Devonshire may be what you need.

Clicking on these photos will lead the viewer to the various recipes.

The Hot Brown sandwich (also known as a Louisville Hot Brown or Kentucky Hot Brown) is a variation of a traditional Welsh rarebit in which early variations can be traced back to the Welsh caws pobi or ‘baked cheese’ sandwich from back in the 1500’s. A Welsh rarebit blended with tomato makes a sandwich called the Blushing Bunny.

The Hot Brown was created to serve as an alternative to late-night ham and egg dinners by the chefs at the Brown Hotel in Louisville, KY which opened in 1923. By 1926 these Hot Brown sandwiches were a huge hit for hotel patrons and locals alike and quickly became the meal choice for 95% of the Brown Hotel’s restaurant customers.

The original Hot Brown included sliced turkey stacked on the open face of white toast with Mornay sauce covering it and then sprinkled with Parmesan cheese and broiled until the top bubbles. Pimento and bacon strips were then added on top before serving. I like adding a slice of tomato on mine. Some folks make this with sliced ham instead of turkey which is a tasty alternative.

Q: After the Welsh rarebit which came next, the Hot Brown or the Turkey Devonshire?

A: A few years after the Hot Brown was created Frank Blandi, former owner of the Park Schenley in Pittsburgh, created the Turkey Devonshire. It was 1934 and Frank was running a restaurant by the name of the Stratford Club located on Devonshire Street in Millvale, PA and the name of his edible creation was secured.

The Turkey Devonshire and a Hot Brown are basically the same hot open-faced sandwich on white bread with turkey, bacon and tomato. The key difference is that a Hot Brown uses a rich Mornay sauce made with Gruyere cheese, while a Turkey Devonshire uses a cheddar cheese sauce. The Hot Brown tastes richer and more creamy compared to the Devonshire due to the cheese sauce ingredients.

Other variations from around the globe include :

In 1891 the Croque Monsieur sandwich was written about.

Khachapuri – a Georgian dish probably dates back to the 1100’s and may be a cousin to pizza which came later in history.

Savoury toast from Tasmania is a similar creation but wasn’t mentioned until 1865.

Whatever you sandwich preference, there are many good options available to enjoy.

Bon Appetit, the Dude of Food

Fraunces Tavern, Manhattan and US

It is certainly no secret that people like to gather in friendly surroundings to enjoy food and drink. This behavior dates back well before the Roman Empire and Cleopatra’s famous feast. One thing you might not be familiar with is the oldest gathering spot in Manhattan, NYC. This distinction goes to a building located on the corner of Pearl St. and Broad St. in the Financial District of Lower Manhattan.

The plot of land that is 54 Pearl Street (a landfilled water lot) was purchased from the city by Stephanus Van Cortlandt in 1686. Stephanus Van Cortlandt’s daughter, Ann, married a young French Huguenot merchant, Stephen (Etienne) De Lancey in 1700 when De Lancey purchased the lot from his father-in-law.

In 1719, De Lancey applied to the Common Council for three and a half more feet to be added to his plot of land on the northwest corner where he planned to build ‘a large brick house’. The large brick house has gone through some changes since but has been a private residence, hotel and one of the most important taverns of the Revolutionary War.

The Provincial Congress hosted a banquet in the Long Room at the tavern on June 18, 1776, for General George Washington, his staff and his officers to express their gratitude for the defense of the colony. The party raised 31 toasts throughout the evening, starting with the Congress and the American Army and ending with “Civil and religious liberty to all mankind.” It was a party and officers sang campaign songs while music played. The final bill presented by Samuel Fraunces, totaling £91, included 78 bottles of Madeira, 30 bottles of port and 16 shillings for “wine glasses broken.”
Fraunces Tavern served as a headquarters for George Washington during peace negotiations with the British and housed a few federal offices of the Early Republic.

British troops evacuated New York on November 25, 1783. This day is historically known as ‘Evacuation Day’. George Washington led his Continental Army in a parade from Bull’s Head Tavern in the Bowery to Cape’s Tavern on Broadway and Wall Street. New York Governor George Clinton’s Evacuation Day celebration was held at Fraunces Tavern. In true American fashion, Evacuation Day was celebrated for a week. George Washington was in Manhattan and made use of Fraunces Tavern by dining in and ordering take-out.

A week later, on December 4, 1783, the tavern hosted an elaborate ‘turtle feast’ dinner, in the building’s Long Room for George Washington during which the general bade farewell to his officers of the Continental Army.

Historically stated,
The time drew near when General Washington intended to leave this part of the country for his beloved retreat at Mt. Vernon.

"On Dec 4, 1783 at 12 noon General Washington entered the room. His emotions were too strong to be concealed which seemed to be reciprocated by every officer present. After partaking of a slight refreshment in almost breathless silence the General filled his glass with wine and turning to the officers said, ‘With a heart full of love and gratitude I now take leave of you. I most devoutly wish that your latter days may be as prosperous and happy as your former ones have been glorious and honorable.’
  After the officers had taken a glass of wine General Washington said ‘I cannot come to each of you but shall feel obliged if each of you will come and take me by the hand.’ General Knox being nearest to him turned to the Commander-in-chief who, suffused in tears, was incapable of utterance but grasped his hand when they embraced each other in silence. In the same affectionate manner every officer in the room marched up and parted with his general in chief. Such a scene of sorrow and weeping I had never before witnessed and fondly hope I may never be called to witness again.”

It’s easy to see that George Washington was highly respected and well loved. This kind of closing ceremony goes a long way in explaining why Washington was elected as the nation’s 1st President and why he is so well remembered by history.

On February 2, 1790, the Supreme Court dined at the Tavern to celebrate the opening of the Court. Guests included Chief Justice John Jay of New York, Justices John Rutledge of South Carolina, William Cushing of Massachusetts, James Wilson of Pennsylvania and John Blair of Virginia. Also in attendance was Robert Hanson Harrison of Maryland, who later declined to serve.

On July 4, 1804 under the management of David Ross, the Society of Cincinnati held a meeting at 54 Pearl Street. Aaron Burr and Alexander Hamilton both attended this meeting which was a week before their famous duel.

Fraunces Tavern and historical team have much rich American history and they do a great job at preserving, sharing and teaching the subject. More can be learned by visiting their site.

https://www.frauncestavernmuseum.org/history

Lobster Rolls and America

The Dude of Food has noticed that America is particularly funny when it comes to regional foods. For example, many folks who grew up on the east coast do not like avocados. Folks from the north don’t really eat squirrel/ possum stew but might take a road killed deer home to eat. Similar peculiarities exist for some folks from the west as they don’t like lobster as much as folks from the east side of our nation. It could be due to abundance but who knows.
I grew up near the beaches of Los Angeles and personally like avocados as well as lobster, crab, oysters, mussels and shrimps. I’ve wondered in the past why do I like all the crustaceans. I like fish too, but aren’t these bottom feeder animals sort of like the liver of the ocean that’s job is to clean up the mess? Also, I can honestly say that possum and squirrel are not items I’ve ever tried nor have sought to try.
Slowly coming back from my digression, I’ll add that during the Covid19 timeout I learned to home brew beer. I had some practice time at home and eventually met the owner of the Lobster and Beer chain of restaurants, Mike, who had an available space and he was interested in brewing beer too. Mike let me practice in the empty space and I worked on making brew while I redid the interior design of the place. Six months later the building and my process were both more functional.

When the Covid19 lock down was over and restaurants were allowed to open back up our little neighborhood bar in Hawthorne surged with local business. People loved both the lobster and the crab rolls and many local folks spent time socializing at our little spot. I served the beers and a cook made the food. We were both kept busy as we also took online orders for a couple food delivery services. We would do nearly $2k in sales and generate decent tips in 4 hours on a Sunday afternoon with just 3 little sidewalk tables and maybe 8 bar stools.

It was during this time that I learned how to properly prepare these delicious sandwiches to the Lobster and Beer standard. I learned to portion the meats, make the aioli, chop, clean, stock, cook, box, answer the phone and serve as well as run the bar. It got hectic sometimes but it was always fun and I look back fondly to these times sharing with our customers, getting feedback on my beers and operating a fun environment. Thank you Mike and partner. (I forget his partners name but he was cool and taught me a lot.)

Recently I’ve had the craving for a lobster roll so I finally decided to make one and squash my cravings. Below is a photo of the one I made.

The preparation process is simple.

Procure Lobster and some form of roll from your favorite spot. Soft, split top New England style buns, Hawaiian bread or hot dog buns work well. I used a dinner roll.
You’ll also need butter, mayo, chives, minced celery, lemon zest, salt and pepper.

Try adding minced tarragon, red onion or chopped green onion for some variety.

1lb lobster meat
¼ cup minced celery
¼ cup mayonnaise
1 tablespoon minced chives
1 tablespoon lemon juice
1 teaspoon lemon zest
¼ teaspoon salt
4 buns
¼ teaspoon ground pepper
4 approx tablespoons butter

PREPARATION:

Heat lobster in pan with butter. Don’t over cook.
Mix everything but the lobster and bread in a bowl.
Cut bread and place face down on hot buttered grill to lightly toast.
Mix warmed lobster in a bowl with some of the mixed ingredient sauce and load into grilled face bun.
Plate and enjoy.

Bon Appetit and enjoy, the Dude of Food

Gone but not forgotten: Cock n’ Bull, Santa Monica

Established in 1990 the pub was owned by Tony Moogan from Liverpool, England. It was voted the best soccer bar in the USA in 2002 by FSC.

Their web site claimed “British pub and restaurant in Santa Monica – we serve British beers and British Food such as Fish & Chips. All of our food is home-made in our kitchen. Try our delicious pies!
We are a renowned Sports Bar and have won many awards as the Best Soccer Bar in the USA – come and watch the live English Premier League games, World Cup, Champions League, NHL, NFL and International games on our large Hi-Def screens.
We are home to the Pittsburgh Steelers and have the NFL package.
Home to a friendly British staff and customers. Frequented by Santa Monica locals and visitors alike.”

This place was great. A typical Irish pub in that you could be from anywhere, walk in and enjoy a pint and bite while feeling like you’re in a local living room. They shared this experience with me. The staff was a family of friendly faces. Everyone was cool and got along well.
Davey was a cool bartender. He had a thick accent and I don’t think he heard as well as he could have but his mind was always going.
Barney was always cool with everyone and always hand his finger on the pulse of the neighborhood doings.
All the staff girls were locals and just lovely. All were strong, smart and driven.

I loved going there for Happy Hour and getting $5 pints. Rich, the road worker, would almost always be there along with all of the other locals.
For breakfast they offered King Size, English or Scottish Breakfast and all were a solid plate’s worth of food to help anyone feel better.

I’ve watched many big sports games in that place. The Kings winning the Stanley Cup was a good time as was any Sunday during the NFL season. During big English football matches the place could be so packed the crowd would spill into the parking lot and out onto Lincoln Blvd as seen below.

Sunday nights were reserved for the famous lamb dinners they prepared. Sometimes they would sell out if you arrived too late. The other option was the roast beef dinner. Personally, I much preferred the lamb and almost never asked for the roast beef. On a couple of occasions I actually stuffed 2 lamb dinners into my face!

They also had a low rise stage that many entertainers performed on. The photo below was the image painted on the wall behind the stage.

The Cock n Bull was an awesome place and is forever cemented into the history and souls of many south side Santa Monica locals.

Currently, after a couple years of closure, the old place is being renovated to become another Mexican restaurant. Oddly, there are a few well established Mexican restaurants within a couple blocks walk, so competition for Mexican food might swing in the favor of the consumer.

Thank you very much and forever cheers Cock n’ Bull.

Project Angel Food Hollywood really delivers.

In 1989 Project Angel Food was founded by a woman named Marianne Williamson. She was joined by David Kessler, Ed Rada, Howard Rosenman, Freddie Webber and dozens of volunteers who bonded to create a program that prepared and delivered food to folks living their lives with HIV/AIDS.

Their Mission Statement:
‘Project Angel Food nourishes the health and spirit of vulnerable people facing critical and life-threatening illness, by preparing and delivering medically tailored meals with love, care and dignity.’
Their service is an outreach of the Los Angeles Center for Living which helps people with life-threatening illnesses. The Center for Living provides numerous programs such as The Clean Team, Project Night Life and hospice care. They would also prepare lunch for drop-in clients, but as fewer and fewer were able to leave their homes, lunch was delivered to them.

It was then that Project Angel Food was born and 36 years later the program is still cooking and delivering.

After running a red light in a scam supported by disgraced, racist idiot and former LA City Council member Kevin de Leon at the 1st street bridge, I was ordered to do community service. Being interested in food I chose to help out at Project Angel Food. Their operation is set up in the old Otto Nemenz camera rental store on Vine St. in Hollywood which I was familiar with.
Upon entering I noticed the place is organized and very clean.
In the kitchen the first thing you notice is a huge banner announcing the million meals prepared in 2020 spread across the wall. Their brochure claims they produce 2700 daily meals or 1.5 million meals a year. Once you see how this place operates you’ll see how they’re able achieve these big numbers. Project Angel Food can produce large amounts of food and they have technology helping the pro-active staff to package the numerous nutritious meals. There is a huge amount of kitchen activity and the team keeps this place extremely clean.

Project Angel Food operates by an extremely efficient kitchen staff led by Chef Juan who sees all and keeps all the meals rolling out on time.

The people here worked really well together and everyone seemed genuinely happy. This operation is doing so well in their Hollywood location that they are expanding.

Check out their page https://www.angelfood.org

Thank you Chef Juan and the Project Angel Food supporters for all the good things you do for US.

Keep up the great work Chef Juan and Project Angel Food.

Sincerely, the Dude of Food

Deviled Eggs are delicious.

2 photos from
https://www.seriouseats.com/great-deviled-eggs-variations-and-hacks

You may find it interesting that the ancient Romans actually began the deviled egg tradition. In ancient Rome eggs were boiled and slathered with various spicy sauces. The eggs were served as an appetizer and usually found at the homes of wealthy citizens showing a sign of status as they could afford the eggs and the cooks to prepare them. Wealthy Romans had a saying for starting a meal with eggs called “ab ova usque ad mala” meaning ‘from eggs to apples’. It meant the host could entertain with the best.

There is a reference to deviled eggs in a really old book titled ‘Satyricon’ where a wealthy Roman citizen throws a feast. The book states, “The meat of songbirds is marinated in peppered egg yolk and stuffed into the white part of boiled peahen eggs.”

In the 1200’s stuffed eggs began to appear in the south Andalusian regions of Spain. A cookbook from this era suggests grinding boiled egg yolks with cilantro, onion juice, pepper and coriander with a fermented fish sauce. 200 years later similar recipes were common across much of Europe.

The term ‘deviled’ first appears in 1786 Oxford English Dictionary used to describe dishes that included foods with very hot or spicy ingredients or foods that were boiled or fried. The original deviled eggs in the US were boiled and would be prepared spicy and the name stuck. It wasn’t until the late 1800’s that we started seeing deviled eggs that resemble the modern looking version.

In 1896, the Fannie Farmer cookbook was used by The Boston Cooking School. It was the first to mention using mayonnaise as a way to bind crushed yolks together which eventually led to today’s classic recipe that calls for mayo, mustard and paprika.

Looking for great variations? Consider things like bacon, Sriracha, Kimchi, crab meat, salmon or dill relish as additions that can perk up your deviled eggs flavor profile and aesthetics.

photo from: https://www.theflavorbender.com/miso-ramen-asian-deviled-eggs/

At home my ‘go to’ deviled egg recipe is something I call “simple eggs”. I boil a dozen eggs at a time and then put them back in the carton so there are always hard boiled eggs in the fridge. In the morning when I desire a quick ‘simple egg’ I peel one, cut it in two and wipe a little relish and mayo onto each half. Next I top it off with a small squirt of mustard and pop it in my mouth. Simple and easy. Sometimes I squish a couple eggs up with the same ingredients and smear it on top of a warmed English muffin which is always a delicious breakfast treat. I have even tried adding hummus to yolks with onion, celery, relish and mustard and a little mayo sprinkled with paprika or cumin.
In 59 years of living, doctored or deviled eggs are still right up there with quality fresh ground coffee, giant micheladas, free tacos, fresh sushi, ripe fruits and warm tapioca pudding for me regarding incredible, edible satisfaction. As long as there are chickens the Dude of Food will continue to enjoy these stylish and delicious egg treats.

Lastly, I liked the following Creole Shrimp deviled egg video by AB. Check it out.

Aloha, the Dude of Food

Love Santa Cruz Chili & Spice Co.

Spices have been a thing in kitchens since before Alexander the Great. The American Southwest is no exception as they are known for their chili’s among other things.

Located 49 miles south of Tucson, about 20 miles shy of Nogales and the open border, is a small town called Tumacacori, AZ. The town was founded by Father Kino who established Tumacácori as a mission dating back to January 1691. Since roughly 1950 a family run company located in Tumacacori has been producing spices and sauces. The sign in front of this wonderful company says Santa Cruz Chili & Spice Co.

History: https://santacruzchili.com/

‘Jean England Neubauer’s family has influenced Southwestern cuisine with their Santa Cruz Chili & Spice Co. seasonings for more than 75 years and no Arizona kitchen worth its salt would be without a supply of their chili powder. I don’t think you can even create the flavors of the region without them.’ says Chef Janos Wilder.

The Neubauer family’s impact extends beyond the dining room table and deep into local history. The Neubauer family tree runs deep, from Jean’s 3X great-grandfather who designed the saddles used by Union soldiers in the Civil War, to her great-aunt who studied painting with a young Diego Rivera, to her great-grandfather who, while Mayor of Nogales, lobbied to have a new US battleship named for the state of Arizona.

— Helene Woodhams Arizona Daily Star Sept 1, 2019

My mother said she has crossed paths with Jean Neubauer at some local Tucson social events in the past and told me Jean is a really nice lady, but my mom didn’t know her well enough to set up an interview.

The day after thanksgiving on 11.28.24 our family packed the car including our chihuahua, Uno, and decided to visit Tumacacori and the Santa Cruz Chili & Spice Co. Upon arrival you receive whiffs of the beautiful scents from the parking lot but as you enter the building you really get hit with the wonderful aromas. The scented experience is blissful. I’ve always loved the scent of fresh ground coffee and spices. This place is next level.

I ended up buying 12 sauces (there are 2 more flavors than pictured; Picante & BBQ Chili) as work gifts and also a bunch of bags of various dry rubs for my home. Unfortunately 1 bottle of green salsa broke somehow on the way to work, but the Dude of Food will be back and looks forward to his return.

Muchas gracias Santa Cruz Chili & Spice Co.

The Dude of Food loves his Krups bean grinder

I bought a Krups bean grinder for our work truck office as our crew was making many espressos during our night shoots. Like all Krups products the design is simple and functional. This Krups grinding machine is small but mighty. It doesn’t take up very much space on our countertop and has been totally reliable since the first use. It grinds the espresso and coffee beans perfectly and has been used to grind homegrown Rosemary and some smoking herbs too. One of the Dude of Food’s favorite things to take in is the rich scent of freshly ground coffee beans and the linger of good dank but I digress.

To get your very own Krups bean grinder click on this highlighted area and you will be linked to an Amazon page where you can have one delivered to your team.

Coffee talk with the Dude of Food

Historically and traditionally the discovery of the bean that makes coffee has loosely been credited to a herder named Kaldi in Ethiopia. It turns out that Kaldi noticed the animals in his heard get all perky after eating these beans. He then chewed some beans himself and felt a spark too so he took some to the local monks who threw the beans into a fire thinking Kaldi was possessed, but when the flames baked the beans and a pleasant odor came from the fire the monks changed their minds. The monks liked the aroma, pulled the beans from the fire and put them in hot water and voila, the first cup of coffee was discovered. The monks would use the liquid to stimulate themselves before prayers and studies.

With thousands of pilgrims visiting Mecca each year from all over the world the knowledge of this ‘Wine of Araby’ or cup of coffee quickly began to spread.

Enjoy a delicious cup of steaming coffee

This discovery migrated from Ethiopia to Yemen and finally coffee was shipped to Venice, Italy and into Europe.

The world’s first coffee house was opened in Constantinople in 1475, now known as Istanbul.

Captain John Smith, the founder of the Virginia Colony, introduced coffee to other settlers of Jamestown in 1607. Coffee wasn’t well received as tea was still preferred at this time.

The first ever European coffee house was opened in 1645 in Venice, Italy. The coffee shop named Caffe Florian from 1720 still exists here. Drinking coffee became a cool thing to do and a great commodity for traders.

In 1670, Dorothy Jones became the first person to receive a license to sell coffee in Boston.

By the mid-1700’s many taverns were also dubbed as coffeehouses.

The Boston Tea Party revolt caused all the tea to be thrown into Boston Harbor and after that event it was considered unpatriotic to drink tea in America any longer. Coffee then became increasingly popular.

Coffee was drunk at home as part of the daily routine, as well as to show hospitality to guests. Outside of the home, people visited coffee houses to drink coffee and engage in conversation, listen to music, mingle and catch up on news. Without the modern technologies we have today, coffee houses and pubs became spots for sharing information. They were often referred to as “Schools of the Wise.”

The oldest coffee shop in the US is located in New York. There is a coffee shop named Caffè Reggio that has been operating since 1927 and is home to the very first espresso machine in the United States.

The Dude of Food’s introduction to coffee was during the summer of 1981 when I traveled around the United States on a youth tour. I remember going to Brennan’s in New Orleans and trying their famous coffee, as we noticed everyone was talking about it. A few friends and I were all wound up from drinking way too many cups during our breakfast. Being that we were 14-15 years old the effect was gnarly. We started sweating and ran around the city for a couple of hours after breakfast, trying to keep up with ourselves.

The next story that helped shape my mind about coffee was during the road to qualify for the world cup games. I was in Antigua, Guatemala and a big match was to begin at 5:30am between Mexico and USA. Being that it was still a little early for beers, I began drinking coffee while watching the match. I really liked the taste of the fresh Guatemalan coffee and it quickly became my favorite coffee. I always buy the Starbucks Antigua version when I see the bags in the market.

For the last couple of years I’ve had a Brazilian girlfriend. Brazil is the number 1 producer of coffee beans in the world. Upon returning from a visit to Brazil she brought back some coffee. The brand was Pilao and I love it too. It’s really strong so it doesn’t take huge heaps to get a good cup of coffee.

Over the years I have had a few thoughts about coffee and wrote the following about the subject.

335 words the Dude of Food wrote about coffee circa 2015

“The scent of the brew wafts through the house and wraps itself into the cool dark morning air. My senses tingle when the aroma arrives at my nostrils and the pulse of excitement runs through my body reminding me of another beautiful day that is about to begin.
I hear the pumps of water as the machine gasps and sighs and steam seeps out of the seam at the top like some sort of cartoon robot hothead.
As I turn the corner towards the kitchen the green power light on the machine’s front penetrates the darkness as vibrantly as the scent of the the brew itself. I see it’s green glow in the form of a dot at the base of the source of the scent, resonating small and bright in the distance like a beacon guide.
The chosen mug stands by attentively waiting to fulfill its duty as holder of the vital morning fluid. The half and half with an expiration date way into the future stands nearby to assist in the heat control and toning of the aromatic, dark, hot liquid. The machine gives up its final gasp as the last of the water runs through its heated, pulsing veins. The glass container below dutifully waits to receive this precious fluid that it will hold until a consumer arrives.
The hand that rocks the cradle pours this brown liquid joy into the attentive mug and then proceeds to top it off with some milky goodness. No sugar is allowed.
It’s at this point that I know things are going well. The anticipation of that first sip always causes excitement.
When the warm brew hits my taste buds and the heat from the fluid rises into my face I immediately begin to feel more alive. A joyful feeling invigorates me. Then the warm fluid runs through my body letting it know that it’s time to get in motion and enjoy the beautiful new day. It’s another opportunistic day to learn, create and share.
The opportunity to live and make the world a better place begins daily. Today is going to be another great day.”

On December 1, 2021 the Dude of Food wrote another 281 words about Coffee.

“Ahhh coffee, yes I’d like a coffee please. If I could choose I’d have medium roasted Guatemalan or Hawaiian bean coffee. French coffee is good as is Italian and Turkish.
Coffee is that magical fluid that is loved by people worldwide. At dawn it is that warming magic that helps get things going, in more than one way. At my desk with a cup I feel like I have the tools to get things done. A pot of your favorite coffee with a joint and one can be content to write, design, edit, build or creatively ponder for hours.
Coffee allows individuals a chance to show their diverse traits. There are many ways to enjoy this magic brown fluid. Hot or cold, creamed or not, sweetened or not, caffeinated or decaf and how much of each ingredient is up to each person. Some add caramel. Some add vanilla or chocolate and interestingly, some even choose not to drink coffee at all. Some choose to enjoy coffee in the morning. Some will have a cup after meals and some will drink coffee all day or night long.”

The beans are growing, don’t wait or hesitate or you’ll be late.

On November 6, 2023, again coffee was on the mind and the Dude of Food penned a ditty called ‘Coffee Today’.

Many thoughts have been donated to the fact that life gives provenance to coffee, but i have been thinking about it myself and wonder if that statement might not be constructed wrong and presented backwards. Perhaps it is coffee that gives provenance to life.
The thrill of waking up to a beautiful new sunrise and beginning another glorious day are exacerbated by the addition of a deliciously scented mug of steaming coffee that warms the hands and face while gifting your mouth with a sense of invigoration and joy that helps one get through the day. It is the kind of support not seen yet relied on to help rally into the rest of what’s coming. The cultivation and preparation of coffee has been in human culture for centuries and has helped produce the spring to one’s morning and put the pep back in many peoples step.
This tiny, delicious magical bean is one of the most powerful items in nature. Folks should recognize its place and not abuse it but love it for what it is and does. One does not need a degree to prepare coffee drinks as it is a simple task and not like surgery. Coffee does its thing. It grows. It ripens. It dries. It’s roasted. It’s ground up and water seeps through it providing life, one drip at a time.
Share this story of coffee and life with a fellow coffee drinker as you enjoy a cup of historical culture today.

Below is a list of the top 10 coffee producing countries.

Brazil
Vietnam
Colombia
Indonesia
Jamaica
Africa
Central America: Guatemala, Honduras
Hawaii
India
Turkey

The above image was how I spent my mornings in Ometepe, Nicaragua. Alles Claro.