OT Humor:Words of Yesterday

[Leon]

Or., Candy cigarettes, and bubble gum cigars.

[Doug Payne]

Licorice cigars and pipes, complete with "fire". Lik-M-Aid. Wax lips, bottles, whistles. Blackjack gum. Macintosh toffee.

It's amazing we still have teeth. *Any* teeth.

[George]

Eight of ten doctors who switched to camels never went back to women....

[Oleg Lego]

The jo4hn entity posted thusly:

That's what we used to call them! For reference, I grew up on the west coast of Canada. You?

[Steve]

How about the Timex commercials that always finished with John Cameron Swayzee saying, "It's still ticking!"

[Steve]

Raelly? What are they supposed to do?

--Steve

[no(SPAM)vasys]

They were supposed to relieve muscular back pain. The FTC nailed them for false advertising.

[Andrew Barss]

: I came across this phrase in a book yesterday "FENDER SKIRTS".

Did you write this column?

not, somebody's been plagiarizing.

- Andy Barss

[Leon]

Really, I pulled my back several years ago and they worked like magic.

[jo4hn]

Doan ask. yuk, jo4hn

[jo4hn]

South Dakota. Close enough. Also had lots of relatives in central Canada. Still do. eh? jo4hn

[jo4hn]

Ayup. You may have found the source. I got it from a friend/relative in Kentucky. Remember, don't shade-your-eyes, plagiarize!. [Tom Lehrer]. snile, don't smarl, jo4hn

[Odinn]

On 4/13/2006 11:09 AM Leon mumbled something about the following:

The problem with drip coffee makers, is that the filter captures a lot of the oil from the grounds. The oil is what gives coffee its aroma and flavor (darker roasts create more oils than lighter roasts, as well). This is why a french press makes the absolute best coffee, percolators come in a close second (provided you only heat the water to the optimum temp). The problem with both a french press and a percolator today are that most store bought ground coffee is made for drip makers (finer grind), so you have to a bit of searching, or grind your own.

[Robert Bonomi]

Actually, the *best* coffee is made with cold (well, room-temperature) water.

tie the requisite amount of fine-ground coffee beans in cheese-cloth, and let steep in the pot of water for 12-24 hours. remove grounds, and then warm to serving temperature.

Generally only practical if you're making a significant (30-50 cups) qty.

For home-scale use, the vacuum pot is generally conceded to make the best coffee. The drawback is it doesn't scale down to below about 6-8 cups in a batch.

One of the selling points of percolators was that they made 'coffee aroma' earlier.

True 'drip' makers need the reservoir of already-heated water -- this is ok where you're making lots of pots of coffee -- e.g. a restaurant -- but not for occasional use. Water _will_ go 'stale' if left to sit for extended periods.

[Robert Bonomi]

"Lydia Pinkham's Medicinal Compounds"

[GeeDubb]

post this to alt.coffee and see what kind of response you get!

Gary (:-)

[Robert Bonomi]

Why bother? :) The source of that methodology was the chief flavor chemist at a major spice/flavoring manufacturing company.

I've also got direct experience to go by (considering that _I_ am not a coffee drinker) -- it's been "real-world tested" at our house (more than once) when we were having a large group over. EVERY ONE of the coffee-drinkers wanted to know 'what brand' that coffee was -- it 'tasted so good'.

[GeeDubb]

I won't knock it until I've tried it but I read alt.coffee regularly and thought it'd be fun to see some of the regulars there come unglued (back on topic?)

Gary (hard core coffee roaster/drinker)

[Robatoy]

.

Bar none. My BUNN does okay if I need a steady supply...but for that 'Kick-in-the-pants' espresso-like hit of coffee...my French Press does the best job.

Lately it's been nothing but green tea.... loose leaf..in my French Press.

[Robatoy]

[snipped for brevity]

WAY fun thread, jo4hn

*singing*

"there ain't no Coupe de Ville hiding at the bottom of a Cracker Jack box"