Great donuts to dip in a cup of hot tea.

Silly girl, everyone knows you dip toast in hot tea.

Gimme a cup of joe and a sinker. (I learned the word "sinker" from watching the original "King Kong" which was made in 1933. I guess it's not used too much anymore. Same for a "cup of joe").

No no, you both are silly kids. You don't dip nothing in your coffee or tea. Take a bite of your cookie, donut, toast, sip of coffee/tea. That's how it's done.

(My father not only dips, but mushes up his cookies in his coffee. How disgusting)

To dunk or not to dunk, that is the question?


TIS

Don't even try that dainty stuff here, TIS.... I've already seen you eat half a cow, remember??

Oreo cookies should be dunked and eaten within a few seconds (otherwise they get too mushy).

Ha ha ha!!!! LMAO Next thing you know, you're gonna tell me you sissify your coffee with cream/sugar? Oh, and leave my half cow alone.


TIS

Sissify??

I guess I do.... I like a little sugar in my coffee.

I not in the MOOOOOOd to tease you about your cow.

Absolutely...only I use milk.

I dunk a peanut butter sandwich in chocolate milk. If you dunk a PBJ, it's got to be white milk. Oh, and the milk has to be very cold.

White milk and white bread?? How gauche!!! It's chocolate milk all the way!!

Not that anyone gives a rip, but let me tell you my routine anyway. Enquiring minds want to know.

I usually only drink coffee in the morning (probably 3/4 cups), black and usually nothing to eat with it. However, on occasion (usually if I have company and am serving dessert or somewhere where they have dessert), I'll drink coffee. It definitely goes with most any dessert (except an ice cream dessert). Coffee with cake or pie is a must.

Oh, and I am not a huge breakfast eater, but when I do eat breakfast either home or out, I simply have to have coffee. Matter of fact, in a restuarant I always order coffee with any meal.

See, aren't you glad you know this info?

TIS

I am! It'll help a great deal in the book I'm writing about your eating habits.

Did you know I already wrote a book about you and Christmas?

I titled it, "TIS - The Season to be Jolly".

"Cuppa Joe" was used by Kyle MacLachlin in the "Twin Peaks" TV series.
I bought a Saeco "Magic Cappucino Plus" espresso machine about six weeks ago. Since then, I've been having a "cuppa Giuseppe" every morning.

Well I do that to.


Break up some cornbread and put it in a glass of cold milk and dip it out with a spoon. Delish.

OK, you are all totally grossing me out. There is NO DIPPING. UGH!! Then the crumbs sink to the bottom of your glass or cup. Ewwwww!

When I was a little girl and dunked cookies in milk, my mom would have to either strain the milk or throw it away, because there was no way I was drinking it with the crumbs in it.

Why do I not find this surprising at all??

So this food fetish started at an early age, huh??

How did I know that it wouldn't take you very long? The whole mixing thing is just too repulsive to even contemplate.

You sound like my first wife.

Sounds like a Sicilian thing.

When we have dinner Saturday night of the BB weekend I'll try to remember not to mix my food so you don't get grossed out.

Speaking of "cuppa a joe" earlier, I remember a John Wayne movie "Sands of Iwo Jima" or "Back to Bataan", where Forrest Tucker was suppose to deliver an important message. As he's making his way back to the command post he stops by a foxhole and says to a soldier who is brewing coffee, "Hey, is that joe I smell." As a kid, it always struck me funny.

Mig, I don't care if OTHER people mix their food. It just can't be mixed on MY plate. I don't even like the vegetables and the potatoes to touch one another, although I do enjoy gravy on my potatoes.

I dunk buttered toast in black coffee.

Krispy Kreme donuts blow away Dunkin Donuts. It's not even close.

I got an espresso maker for $3 but I don't know how to use it.

Actually after research, the best thing for a mom & pop coffee shop is for a Starbucks to move in across the street or if starting an indie to locate as close as possible to a Starbucks.

One of my favorites closed up a year and a half or so ago, but reallt it was not because of SB but rather poor management. They did roast their beans in-house and made for a wonderful coffee experience.

The bottom line with coffee -- it is all in the bean, the source of bean and the the age of the roast.

That's true.
Maybe I don't have very discerning tastebuds, but..

I have a good quality espresso machine and I enjoy two cups daily. I grind the beans. I like to try various French roast brands: Starbucks, all the Costco global origins, Trader Joe's, supermarket loose beans, organic, etc. While I can certainly tell the difference between French roast and lighter roasts, I confess that it's hard for me to tell the difference among French roasts.

Discerning good wine is more important, IMHO

You got that right, Geoff!

I have a wine to recommend. Someone brought this to our house for dinner, and it was lovely, especially for the price! I highly recommend it. We were having steaks that night, and it was perfect.

https://www.wineanthology.com/p-3121-bodegas-borsao-vina-borgia.aspx

Well I do not think I am a coffee connoisseur nor a professional cupper - however, it is a passion. I have participated in some cupping sessions at a few various coffee houses and roasteries.

Coffee beans have over 800 flavor characteristics that our senses can detect, which is about twice the amount of wine (about 400 discernable flavor characteristics).

The roasts you refer to are how the beans are "cooked". IMO, for a better cup of coffee, we need to look at the origin of the bean and also the amount of time between when the bean was roasted and prepared.

Definitely good to buy in whole bean form! Also (and you may already do this), use good water - distilled purified, etc....

I am not sure as the exact beans you buy. But, make sure they are a single origin -- many times they are blended and they tend to be inconsistent. I prefer the African and Indian beans - i.e. Sumatra, Kenya, etc... - Just my preference.

Also the coffee bean goes stale relatively quickly. The beans are ideal about 24 hours post roast -- then it goes down hill as far as freshness goes. About two weeks is the "shelf life"

Check out local roasters and buy about 2 weeks worth (in whole bean form, of course). I expect a report LOL