All About Pocket Knives

At work, I drink it black from the Bunn-O-Matic.

Typically, the coffee is Royal Cup from a local Birmingham roaster that's been in business since the 1880's. We used to be able to buy it in the grocery, but they went totally commercial a few years ago. It's no longer available for retail purchase.

When I was a boy, we could smell Royal Cup's roasters all over the downtown area.

On Saturday and Sunday mornings, I ad Coffee Mate's Sweet Italian Cream, which is I think, the best creamer I've ever tasted.

If you want to shed yourself of the sweetener and/or creamer habit, simply drink it black for two weeks, regardless of how badly it tastes to you. It's an acquired taste and it takes about two weeks to acquire it.

Charlie Noyes

SUGAR......and LOTS of it! i am not a coffee drinker......only when i am cold, working outdoors,or gotta stay up

hurts my gut...... but will do the trick when needed

The only time I drink coffee is when I go to town 85 km or 45 miles away.I take it with milk sugar and 2 donuts.You only live once so enjoy it . The donuts are a general requirement once you reach 60 and they come free with the coffee for seniors.

Shearer wrote:The donuts come free with the coffee for seniors.

I'm moving there!



Charlie -- There used to be an old hardware store on the south edge of downtown. It was south of the YMCA by maybe a block or two and either on the same north/south street that went by the YMCA or maybe a block or two west. They sold molasses in quart cans that looked like paint cans. That was the best molasses I've had in years.

That would have been 10-12 years ago when I was there. I remember we walked down there for lunch a couple of times. The hardware store was either next door to or very close to a little hole in the wall cafeteria that Brad, the I.T. guy for the YMCA, liked. Would you happen to know of the store and if you do, are they still in business?

Jerry, you're most likely talking about Massey's Mercantile & Hardware on 2nd Avenue North.

Walking in Massey's was like stepping back in time. The store had changed little from when it first opened in the late 19th century. They had stuff in there that looked like it had been there since they opened. I was told once that all "the old stuff" was up on the second floor and that wasn't opened to the public.

Sadly, Massey's and all its contents burned to the ground several years ago.

You probably ate lunch at The Social Grill.

Charlie Noyes

RobesonsRme.com wrote:Jerry, you're most likely talking about Massey's Mercantile & Hardware on 2nd Avenue North.

Walking in Massey's was like stepping back in time. The store had changed little from when it first opened in the late 19th century. They had stuff in there that looked like it had been there since they opened. I was told once that all "the old stuff" was up on the second floor and that wasn't opened to the public.

Sadly, Massey's and all its contents burned to the ground several years ago.

You probably ate lunch at The Social Grill.

Charlie Noyes

By jingoes! That's the place and the Social Grill is the other place I was talking about. It's a dad gummed shame Massey's burned. That was a really neat place. I even got a small sack of Hickory King corn there which was the corn my grandfather grew. Now I have no place to get good Sorghum. Fudge.

Oh, there's still plenty of good small time sorgham cookers around.

See if you can find Laddies Sorgham on the internet.

Used to be a great one called Coon Mountain. They put their syrup up in stoneware jugs.
But I'm pretty sure they're out of business. They got caught cooking something else up there on Sand Mountain.

Here's one:

http://www.nuts.com/cookingbaking/sweet ... nQodCWoAhA

I searched around on the internet. This particular sorgham is from Pennsylvania and appears to be quite popular and highly praised.

I found it for as little as $6.04 per 16 oz jar.

http://www.americanspice.com/golden-bar ... rup-16-oz/

Charlie

Thanks Charlie. I think I'll just order some next week. It's been a few years.

My Dad always said and it has also been my experience that the more clear the sorghum is, the better it is. The very best looks like honey. When I was little (before I started school) Sap Imboden cooked sorghum up on the hill about 50-75 yards from our house. Nothin' to do with nothin'. I just remembered that.

Hot home-made biscuits.

Butter the biscuits heavily.

Pour a few tablespoons of sorghum onto the plate.

Open the biscuits before the butter has completely melted and scrape the remaining butter onto the syrup.

Blend the syrup and butter.

Then spoon it onto the biscuit and enjoy.

Best with a big glass of ice cold milk.

How do you get ice cold milk?

Keep several of your heaviest glasses in the freezer.

Charlie

Don't laugh guys. What's sorghum?

Mike, with a growth of facial hair such as you have, you probably don't need to know.

But, it's syrup made from a certain kind of Southern sugar cane. It's like molasses, but not as strong or as bitter.

I was raised on it.

Charlie Noyes

It’s a bi product of sugar cane which is boiled to make molasses..

Ooops...I'm a slow typer.

BTW, Jerry....you never answered....

How do YOU like your coffee?

Strong, black, decaf (I'm hypersensitive to the caffeine. One cup of real coffee ruins my day.) I drink what some would consider foo-foo coffee. Door County brand 'Highlander Grogg' or 'Sinful Delight'. The Highlander Grogg is slightly flavored. The Sinful Delight is not (I don't think. I'll have to look when I buy more.) I'm always searching for that crisp, clean, good coffee flavor you get now and then in some up-scale restaurants.

Mike -- Technically sorghum is a variety of grass with a seed head that grows about the same height as wheat. Practically, some people call sugar cane, sorghum cane and where the finished product is technically molasses, it's called sorghum.

So. Syrup made from Sorghum Grass is Sorghum and syrup made from Sugar Cane or Sugar Beets is Molasses BUT the names get used interchangeable depending on who you talk to. Like knives, it's a confusing business. Actually, I don't know if you can still get authentic Sorghum these days.

Don't buy that Briar Rabbit or Grandma's brand dark stuff on the grocery store shelf and then judge molasses and sorghum by it. It's not good. It's there strictly for it's strong taste that stands up to baking.

"Highlander Grogg", now that sounds INTERESTING. What's it flavored with, good ol' scottish whiskey?

I wish. From the Door County web site -- "Highlander Grogg is a blend of Irish creme and caramel" (I know. 'Highlander Grogg' with Irish creme in it? What?)

The Sinful Delight is -- "Milk chocolate, caramel, vanilla and nuts."

The thing I like about Door County is, the added flavors are very subtle. In fact, the Sinful Delight doesn't taste flavored to me at all. It just tastes like a good rich, full flavored coffee.

The wife buys Dunkin Donuts French Vanilla. Tastes like plain old coffee with a little vanilla thrown in. I drink it black. Pretty good stuff.

I just ran out of all the good stuff I brought back from a trip to Costa Rica a couple of months ago. The wife thinks it a little strong, but I think it's great.

After six or so years of working at home, I am going to have to go back into the office starting in January. My company is reversing it's position and wants more folks in the office to "collaborate". I don't think I can go back to drinking that swill they have up there....guess I will have to invest in a new thermos.

Edit - didn't mean to sound whiney - I have a great job and a cool boss.....and I need to count my blessings!! - end edit-

1 or 2 cups a day. It isn't much but I don't feel well if a don't have my morning cup.

1 part ground coffee to 8 parts water, nothing added, no decaf. I have espresso, french press and drip filter machines, they all work fine for me, I normally use a cheap drip machine because it is simple an easy to clean.

I am picky about what coffee to use but I am in a low budget. Luckily I have good local sources of fine Mexican Coatepec and Chiapas and I like the Kirkland Colombian from Costco. Sometimes I mix equal parts of medium and dark roast.

I have tried toasting and grinding my own. It works well but I don't do it much because I can get it fresh locally.

Off topic: I also like yerba mate, which I sometimes drink with the traditional gourd and straw, and sometimes brewed and filtered like tea.

More off topic: I spend a lot more on cigars than on coffee.

Luis

Black sometimes with a splash of Jack Danial's.

I love my coffee black, strong, and hot! I make it in my Bunn coffee pot here at home. It came with a 1 tbs (I think) scoop. I put six heaping, rounded scoops per pot and just to make sure I've got enough a pinch more. I like coffee!

Sorghum! Now that's good stuff. I remember the first time I heard it called molasses, I had no idea what they were talking about. Must have been Yankees. But we still make it here, especially the Mennonites. But y'all are right the light stuff is the good stuff. The black strap is just for cooking.

Put a big ol scoop of real butter in the plate. Pour over a goodly amount of sorghum. Mix them until its a nice blond color. Eat it on biscuits or even better on honest to goodness cornbread (not the fake sweet stuff). The president don't eat that good.