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beta
January 23rd 07, 01:29 AM
notbob wrote:

> Coffee is not beef or pork or any other meat and does not benefit from
> "low and slow" or "take our time" or "slow roasted" or any of that
> other drag-out-the-cooking-till-Hell-freezes-over crap where you and
> the bubbas sit around whittling sticks and drinking moonshine while
> reminiscing about the time you and Old Blue jumped that coon down in
> the hollar. I'm far from being any kind of roasting expert, but I
> know after about 10 mins a good roastmaster is all over that roasting
> machine like worried grandmother watching for color and aroma and
> sound cues to determine the best roast. Yes, there are computer
> controlled roasters that are hands off so illegal immigrant labor can
> do burger-flipper roasting, but the really good stuff is carefully
> roasted by meticulous attentive people who have no time to be
> "unhurried". In fact, when I roast, that's it. I'm locked onto the
> roast from beginning to end. No distractions, phone calls, tv, etc.
> "unhurried" is about the last adjective I'd use to describe coffee
> roasting.
>
> nb

Oh damn you said whittling sticks..
I thought it said, whistle sticks, lol.. (sitting around making
whistles)

man that's funny

THE WHOLE DAMN THING IS HILARIOUS

beta

beta
January 23rd 07, 01:32 AM
beta wrote:
> notbob wrote:
>
> > Coffee is not beef or pork or any other meat and does not benefit from
> > "low and slow" or "take our time" or "slow roasted" or any of that
> > other drag-out-the-cooking-till-Hell-freezes-over crap where you and
> > the bubbas sit around whittling sticks and drinking moonshine while
> > reminiscing about the time you and Old Blue jumped that coon down in
> > the hollar. I'm far from being any kind of roasting expert, but I
> > know after about 10 mins a good roastmaster is all over that roasting
> > machine like worried grandmother watching for color and aroma and
> > sound cues to determine the best roast. Yes, there are computer
> > controlled roasters that are hands off so illegal immigrant labor can
> > do burger-flipper roasting, but the really good stuff is carefully
> > roasted by meticulous attentive people who have no time to be
> > "unhurried". In fact, when I roast, that's it. I'm locked onto the
> > roast from beginning to end. No distractions, phone calls, tv, etc.
> > "unhurried" is about the last adjective I'd use to describe coffee
> > roasting.
> >
> > nb
>
> Oh damn you said whittling sticks..
> I thought it said, whistle sticks, lol.. (sitting around making
> whistles)
>
> man that's funny
>
> THE WHOLE DAMN THING IS HILARIOUS
>
> beta

ooops. sorry bout that
google removed the text I thought was funny
they removed the text because I never edited before the text
just a quirk if you ask me

here it is...

notbob from rfc wrote

Coffee is not beef or pork or any other meat and does not benefit from
"low and slow" or "take our time" or "slow roasted" or any of that
other drag-out-the-cooking-till-Hell-freezes-over crap where you and
the bubbas sit around whittling sticks and drinking moonshine while
reminiscing about the time you and Old Blue jumped that coon down in
the hollar. I'm far from being any kind of roasting expert, but I
know after about 10 mins a good roastmaster is all over that roasting
machine like worried grandmother watching for color and aroma and
sound cues to determine the best roast. Yes, there are computer
controlled roasters that are hands off so illegal immigrant labor can
do burger-flipper roasting, but the really good stuff is carefully
roasted by meticulous attentive people who have no time to be
"unhurried". In fact, when I roast, that's it. I'm locked onto the
roast from beginning to end. No distractions, phone calls, tv, etc.
"unhurried" is about the last adjective I'd use to describe coffee
roasting.

nb