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  • A refrigerated compartment, cabinet, or room for preserving food at very low temperatures
  • A refrigerator is a cooling apparatus. The common household appliance (often called a "fridge" for short) comprises a thermally insulated compartment and a heat pump—chemical or mechanical means—to transfer heat from it to the external environment (i.e.
  • A device for making frozen desserts such as ice cream or sherbet
  • (freezer) deep-freeze: electric refrigerator (trade name Deepfreeze) in which food is frozen and stored for long periods of time
  • (Freezer (Pokemon)) Pokemon has 493 (as of Pokemon Diamond and Pearl) distinctive fictional species classified as the titular Pokemon.
  • on-line: on a regular route of a railroad or bus or airline system; "on-line industries"
  • In or into operation or existence
  • on-line(a): being in progress now; "on-line editorial projects"
  • While so connected or under computer control
  • With processing of data carried out simultaneously with its production
  • on-line: connected to a computer network or accessible by computer; "an on-line database"
  • Pay someone to give up an ownership, interest, or share
  • Procure the loyalty and support of (someone) by bribery
  • obtain by purchase; acquire by means of a financial transaction; "The family purchased a new car"; "The conglomerate acquired a new company"; "She buys for the big department store"
  • bribe: make illegal payments to in exchange for favors or influence; "This judge can be bought"
  • bargain: an advantageous purchase; "she got a bargain at the auction"; "the stock was a real buy at that price"
  • Obtain in exchange for payment

The right way(s) to make coffee
The right way(s) to make coffee
There is no end to the contraptions available for brewing coffee (or for keeping your coffee warm, for that matter). There are dual-chambered glass coffee vacuums; platinum machines that look like futuristic robots prepared to ingest your freshly ground beans; and there's the Eva Solo "CafeSolo"--a coffee maker that wears a neoprene jacket. Many baristas stand by the Eva Solo, but here at Bon Appetit, we stand by the old-school Chemex brewer or a French press to get the job done. Once you have the right tools, follow these steps. * Step 1: Purchase your beans weekly from a local roaster you trust (such as one of Bon Appetit's top 10 boutique coffee shops) or order online from a specialty webstore, like GoCoffeeGo. (To go one environmentally-friendly step beyond "fair-trade" coffee, buy trade direct.) According to Counter Culture, "Store whole-bean coffee in an airtight container and keep it out of direct sunlight and away from heat, cold, and moisture. Avoid storing your beans in the fridge or freezer, as these places can facilitate odor contamination and damaging condensation." This is why you should only buy as much as you can drink in a week. * Step 2: Buy a burr grinder immediately if you are grinding your own beans. Grinding with a blade grinder results in uneven bean particles, which affects coffee extraction and ultimately muddles the flavor. * Step 3: Try to grind your beans only right before you brew them. * Step 4: This is where the Chemex or the French Press comes in... For Step 4 using a Chemex, we turn to Chicago's Intelligentsia Coffee and Tea, famed roaster and coffee purveyor. They've sent quite a number of their baristas to the World Barista Championships (four in the last four years to be exact), so they know what they're talking about. Here are Intelligentsia's tips for brewing with a Chemex: You'll Need: * 24 fluid oz of water at 206F or 97C * 55g of ground coffee * pre-wet Chemex paper filter (preferably bleached) Instructions: * Place pre-wet filter in the Chemex brewer. * Add ground coffee. * Place 24 fluid oz of hot water into an insulated pitcher or vessel. * Begin pre-infusion of the coffee by pouring 4 oz of water onto the grounds as evenly as possible. * Allow the grounds to "bloom", expanding as the water is absorbed. * Once the "bloom" begins to fall, evenly pour the water over the grounds in a spiral fashion starting in the center of the chamber working your way to the outer edge. * As the water in the top chamber begins to transfer into the bottom chamber, maintain a consistent water level in the top chamber. This will require multiple pours. * Once all of the pre-dosed water has been distributed to the top chamber, allow 1 - 2 minutes for the brew to complete and the coffee to transfer into the bottom chamber. * Remove the filter. Or, try Step 4 with a French Press. Check out this helpful brewing guide from the Stumptown Roasters websites: You'll Need: * Press Pot (aka French press), clean and dry * Spoon * Timer * Cups (and thermal carafe if preparing more than fits in the cups) Instructions: * Grind coffee. It is important that the coffee be ground coarse and with a quality burr (rather than blade) grinder. * Add coffee to pot. You'll need one tablespoon of coffee for every 4 oz. of water. * Add water. Bring the water just to a boil and then let it cool for about 45 seconds. Then pour it aggressively into the pot so that it saturates the grounds. The key is to saturate all the grounds evenly. You should move the stream around as you pour to facilitate this. Do not fill the pot entirely. * Start timer for 4 minutes. * After 1 minute, you should stir grounds in the pot. If you need to add water to top off the pot, make sure it is again right below boiling. * Put press/top on pot. Make sure you line up the spout and the corresponding exit in the lid. * Press the pot at exactly 4 minutes. * Pour the coffee. You'll need to do this as soon as you've pressed the pot. If you're making more coffee than you can fit into a cup and want to hold some for later, pour coffee into a thermal carafe.
Week 33, 52 Weeks - with Flickr notes!
Week 33, 52 Weeks - with Flickr notes!
Click through to the photo for mini-reviews of the books! I keep on learning a lot by studying the coffee culture. Starbucks is fascinating to me, both as a corporate process and cultural phenomenon. I love the way people either love it or resent it! The coffee culture is even more fascinating to me. I have a friend who is a roaster at an independent coffee shop in Ellicott City and we often to to a great shop not far from my work called Red Canoe. I think maybe Starbucks has lost its way, especially with the ones that aren't stand alone coffee shops. The ones in supermarkets are usually pretty weak, but the ones in airports pretty good. I got into a conversation in a supermarket in Annapolis with a person who worked at the Starbucks there and asked her how she like getting a free pound of coffee everey week from the company. She told me that she didn't work for the Starbucks there, just the supermarket, and that none of them got the benefits that the company coffee shops get. She was trying to get a job at a stand-alone Starbucks, and I hope she did. That could explain a lot about spotty service. The company owned shops are uneven, too. Some look great, others are a bit dishevelled; some seem to buy into the whole customer-centric approach, others act like you're almost an interruption. The unevenness - and how they constantly try to right it and improve such a huge organization - teaches me so much about my own responsibilities for my team and to my larger group at and through my work. People - it's always about people. Love them because it's right, or dismiss them because they're a bother and be devoted to task. Everywhere I go, no matter where, the places and people that genuinely care about people are the ones that thrive. Why would I/we want to be around anybody who didn't believe that? Sometimes we have to put up with totally task oriented people; but to tell you the whole truth, I limit my time with them to the greatest extent possible and seek to connect and stay connect to people that I can join in making a difference. That's the biggest and most important task I have - to love people in real ways that add value to their lives and to the lives of those around us. Man, I really love that!

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