Me: C'mon down from off the shed beef. Beef prices: Um, no.

Soar like the wind beef prices, soar like the wind

Picture provided by (CNN Money)

Anyone thinking of opening a butcher shop this year? Probably not right. In February, the average retail price per pound for beef was $3.87, up 12.4% versus a year ago, according to market research firm FreshLook Data. The average retail price for a pound of chicken was up 3.9% in February versus a year ago, turkey was up 5.4%, veal up 6.7% and pork up 10%.

Sweet.

Thank you Jimmy Dean. Thank You.

Sometimes when your perusing around the Intertubes, you come across a little gem hiding in the thick forest. Growing up with a blue collar family with a pretty simple and mostly processed diet, Jimmy Dean sausage was a staple. I can't blame my mother for this, it was a cost benefit for our family. Although I don't hold Jimmy Dean close to my heart, it's nice to hear the passion that some folks have with their product. And, when I say passion I mean Holy Shitballs!

Listen below, it's a life changing video.



You are very welcome. Move along....

Flatbread night at the Carberry's

Flatbreads from scratch and good vino - Holla!

Usually about once a week it's flatbread time at the the Electric Boogaloo crib. After rummaging through many dough recipes and working with the internal experts from my employer - I think I finally nailed the dough. Dense and sturdy enough to hold my favorite toppings and flaky and airy enough to get that charred, crisp crust that makes a great flatbread.

Made with Vermont's famous Bove's Pizza sauce

Nothing goes better with flatbread pizza than a great glass of red wine. That's why I recommend Ruinite on ice. Kidding. A great glass of wine supports all the flavors in a good pie. The bread, veggies, cheeses - all make the experience worth the calories.

Speaking of Ruinite, probably one of the most iconic 80's jingles of all time - see below. You're welcome.

So, what is the deal with food inflation?

Come back down lil' food man

For many people, the thought of food inflation doesn't register in the at a high level in their daily lives. It's like my wife telling me the upcoming lineup for this season's Dancing With The Stars is. Meh, don't care. You hear about the pending inflation, watch a blip or two on the television and may see a headline in the money section of your newspaper. For those of us in the industry, it hits home, and this current inception that is lambasting our industry could affect every single one of us for years to come.

So, how does food inflation happen?

By definition, food inflation is exactly what it seems. Consumers (we) are now paying more for inflated food prices. In other words, if your monthly grocery budget was $500 a year ago, you are now likely paying closer to $600-plus, buying exactly the same products. Bummer. Food inflation is a worry for all of us because every segment of the population must eat. 450 lb. Guy in Prescott Arizona must have his 8 cheeseburgers, the Vegan in Berkley must have her medley of fresh greens for lunch and the malnourished villager in Africa must have his daily serving of grains.

While our friends over at federal reserve continues to assert that inflation is in check, its measure of inflation simply does not take into account higher food prices that have been continually rising. Thus, it is much more important to focus on the individual food prices - which we are all feeling currently.

Most of the major food commodities have been rising over the past several years. Corn, soybean, wheat, milk, coffee and cocoa have risen considerably.

Is food a commodity or is a commodity food?

Add higher energy costs that also impact the price of food and it's a handicap wrestling match.  In short, the food manufactures and distributors will pass on the higher costs to you - the buyer. These costs ultimately translate into the inflated prices that you are now seeing at your local grocery store.

So, what can you do?

Since these costs aren't going to stabilize anytime soon, here are a few things you can do to combat this commodity bull crap that has put a stranglehold on your wallet.

1. Eat less - Spring and summer are coming. Do you need to eat a half sleeve of fig newtons? Probably not. You want to look good in that speedo at the family Barbecue, so save a few newtons for a later date.
2. Start a garden - I know, crazy right? For the non-food versed folks out there that may not have been in on the secret - Lot's of food actually comes from the ground! Yes, it's true. It's also pretty cheap to start a garden and you would be surprised of some of the yields you get from some fruits and vegetables in a small area in your backyard.
3. Eat leftovers - Went to Olive Garden last night? Well, with that entree that you purchased, you could live off the leftovers for a few days, or feed a small African village.  Enjoy the tour of Italy at your own table with a glass of your own wine. Play the part, and act like you even cooked that fettuccine.
4. Consider beans and eggs for your proteins - Like many of us carnivores, we like to build a meal around a good chunk of meat. Unfortunately, this can get to be a bit pricey if you like grass fed or certain high-end cuts. Create a  “breakfast” for dinner  model– with eggs as the main course. Beans also provide a nice source of protein and can augment a smaller amount of meat in dishes like tacos and chili to bulk up the recipe with out increasing the cost per meal. We've done it a few times and enjoy going "meatless" on Mondays.

Like most industry's that buy-in to speculation and suffer the disheartening truth of being driven by speculation and commodity intensive dynamics - we are the one's to suffer. But, these days you can fight back with your fork on how you choose to combat this. Everyone has the ability to vote and you can do that right at home in your kitchen.

Changing your meat habits - Quality over Quantity

Let’s start and make this simple. Meat. I like meat. Unless you’re vegetarian or vegan, you unassumingly enjoy meat as well.  You probably go to the grocery store and buy whatever products you may enjoy from the meat, fish and poultry coolers or when your wallet is thick – those nice visual high-end cuts from the butcher department.  More than likely, those cuts of meat came into the grocer from a factory farm.  A factory farm is a size able slaughterhouse that meets the large scale demand for mostly regional and large national food distributors, retailers and Supermarkets.

Much of the meat we find at most grocers use these farms and often the product contains numerous food additives. Most of these additives are used for shelf-life and to change the way the food looks, tastes and feels. The farms also produce large amounts of greenhouse gases from animal waste and fossil fuels used to get the product to the consumer. Most of us have never been in one of these factories, nor would ever want to visit one.  There is a reason these factories are in remote regions – “Hear no evil, see no evil”. 

The most prevalent issues among these farms are the animal cruelty aspect. I will not get into too much detail on this and tell you to read (insert book titles). Whether or not you’re an animal humanist, hunter, vegan or Ted Nugent fan – we all should wake- up to this cause and make sure our society takes the welfare of animals seriously.  As farms have become more industrialized, animals have become more of a commodity and are basically treated as a widget. They are considered units of production, rather than living, breathing beings, and as a result these animals are treated inhumanely with intolerable acts of cruelty bestowed upon them. Thankfully, more and more consumers are becoming aware of this and are demanding rights for these creatures. In truth, I don’t actually fault the factory farms. You say whaaaaat? Well, it’s our eating habits that have created this mess. We have to realize that we have become so greedy, lazy and selfish that we placed this burden on ourselves. To put it bluntly, we eat way too much meat and processed foods. As Mark Bittman, author of Food Matters plainly stated, 

“ The industrialization of food production was one development that – though positive at first – is now exacting intolerable costs. Just no one could foresee that cars would eventually suck the earth dry of oil and pollute the atmosphere to unsafe levels, no one could have anticipated that we would raise and eat more animals than we need to physically sustain us, that in the name of economy and efficiency we would raise them under especially cruel conditions (requiring some humans to work under cruel conditions as well), or that these practices would make them less nutritious than their wild or more naturally raised counterparts and cause enormous damage to earth, including the significant acceleration of global warming.”

It’s about reducing our meat consumption. According to the latest agricultural statistics, about “70% of the world’s farmland is dedicated to livestock production.” As a society we continue to increase our consumption and demand for meat, more than any other country in the world. We want meat with breakfast, lunch and dinner.  We want meat snacks. We have bacon flavored soft drinks (Thank you Jones Soda). I often partake in festive football tailgating adventures in the fall with glorious cuts of animal proteins, too numerous to list. Could you imagine if I brought some veggie burgers to that social gathering – I’m surely would have been thumped in the eye for being a “vegetarian wussie”. We’re Americans right – give me my  meat! Well, think again – and think a little bigger. If the thought of factory farms disturbs you – which it should, you need to rethink about your dietary habits in relation to animal protein.

We all know that factory farms degrade the environment, create appalling animal welfare and ravage local communities. We know that Factory Farms have been shown to cause substantial damage to human health. In addition to releasing a host of hazardous air and water pollutants known to compromise the health of workers and anyone living nearby, many factory farms misuse antibiotics, which promotes the proliferation of antibiotic-resistant bacteria, decreasing the effectiveness of drugs used to treat humans.  

Good times.

I believe we all can agree that the foundation of these farms is to pump out “Quantity” not “Quality”. It's about time we finally stand up for that latter, don't you agree?

Food creativity never suprises me.....

You going to deep fry that?

I just recently turned on my old phone that I had a few years back and remembered this picture I took at the New York State Fair. Yes, I visited the New York State fair - great people watching especially if you like jean shorts, mesh tank tops, Iroc-Z's and the number "7" haircut. This picture is simply impressive and wrong in so many ways.

I'm sure it goes down well with a luke warm Miller Genuine Draft while watching a Motley Crue cover band on the second stage.


America!

Chopbiscuit on the road dining review: Fridas Taqueria and Grill Stowe, VT

Shredded cabbage goes great with shredded carrots and mayonnaise.

Mexican and Vermont - like peas in a pod

Welcome to another delightful Chopbiscuit inspection of some of the USA's most frequented saloons, dining halls and high end bistro's. At least one of your humble contributors is on the road virtually every week and luckily have the opportunity to dine at some of the finest institutions and loathsome watering holes known to man. Now and then we had a hope that if we lived and were good, some deity would permit us to be pirates and savage our nutriment.

I like eating. It fascinates me. I sit and look at the food for hours. I often eat while laying down in my hotel room with a bib in my lap and my outlook calendar open. Eating is my tweeting, except it's much cooler. Food is often made into the celebrity of carnage, which makes us appear to be pompous and scarce in regards to the act of eating itself. You eat because you fuel. I eat because I'm hungry. I eat because it's my job. I go out to these establishments to consume their lineups.

I then judge it.

Frida's Taqueria & Grill
128 Main St
Stowe, VT 05672
(802) 253-0333

Want a little Mexican right in the whitest town in America? Located in the historic Butler House in the heart of the village of Stowe, Vermont. Serving lunch and dinner seven days a week, Rita's is a popular dining destination for locals and visitors alike.

What we absorbed

The four of us all started out with the traditional house margarita-tequila, triple sec and lime juice. * I always recommend salt. Do it! For the appetizer's we got the obvious, tableside guacamole and chips. We also ordered Mexican calamares that were pan seared Rhode Island squid with a guajillo chili, pineapple, pumpkinseed sauce. This dish, obviously infuenced by some Fall Harvest flavors.

I ordered the tres tacos which allowed you to choose any three tacos, served with beans and a creative cabbage slaw. The tres tacos I chose were:

Pescado-crisp fried Atlantic cod with cabbage slaw and a roasted jalapeno shallot sauce

Carnitas-slow roasted pork with salsa verde and iceberg lettuce and salsa verde

Carne asada-marinated grilled skirt steak with charred onions and avocado crema

I liked all three although the tortilla's were a little on the damp side.

The rest of the menu had an affluent Mexican highbrow feel with a spring menu flavor profile. If you like basic traditional Mexican, you might want to stay away. The Taqueria had a quaint, village feel and friendly setting. If you're in a mood for a decent margarita and chips, I definitely recommend a stop.

Coffee Language - How to see through the jargon

Well, at least it's brown?

I have a love-hate relationship with coffee. Sometimes it starts out the perfect morning and sometimes it ruins your day pending on what swill you injest.

Given a good-quality bean, roasting is probably the single most important factor influencing the flavor of coffee. The most significant variable is degree, or darkness, of roast. The longer the coffee is held in the roaster and/or the higher the roasting temperature, the darker the bean. The darker the bean, the more tangy and bittersweet the flavor. That may be for you Portlandians, but I like my coffee a little lighter with more "Zip". I said it, Zip.

Returning to terminology, coffee drinkers are so habitual that entire nations march from coffee initiation to grave knowing only one style of roast. This uniformity accounts for the popular terminology for describing roasts: French roast, usually the darkest; Italian roast, a little less dark; and Viennese or light French, only slightly darker than the traditional American norm.

This assigning of national names to coffee roasts is a bit arbitrary, but has some basis in fact. French roasters, particularly those in parts of Northern France, do roast coffee very darkly, justifying the epithet French for the very darkest roast style. Those damn French. And, very generally, southern Europeans roast their coffee darker than northern Europeans. I will leave the question of whether darkness of roast correlates to the relative intensity of nocturnal habits among the various nations of coffee drinkers to those who may want to consider the issue over their second cup of dark-roast coffee - which never usually involves myself.

However, the "standard" roast against which the French and Italian roasts of America are implicitly measured varies both by region and by roaster. Berkeley-based Peet's Coffee & Tea, which initiated the current American fashion for very dark roasting, brings all of its coffee to an extremely dark degree of roast. Consequently, the "regular" Peet's roast is far darker than many other roasters' French roasts. Traditionally, the American West Coast prefers a darker roast standard than the East Coast, with the Midwest appropriately somewhere between. Some of the darkest roasting in the world goes on in the American Southwest. *Not to be enjoyed with your favorite Tex-Mex.

The success of Starbucks with its darker roast style has, in part, altered this regional pattern. Many newer roasting companies, regardless of region, are now attempting to imitate the original Starbucks dark-roasting style. Unfortunately, many of these newcomers tend to be clumsy in their imitation, resulting in dried-out, burned coffees. Meanwhile, Starbucks itself has pulled back from its original dark-roasting position. And, being Starbucks, has come up with its own copyrighted terms for various degrees of roast as they interact with the coffees being roasted.

The Specialty Coffee Association of America (SCAA) has gone in the opposite naming direction from the fanciful route taken by the Starbucks' publicists. The SCAA has promulgated a straightforward, no-nonsense set of terminology for roast and related that terminology to objective, instrument-determined criteria for degree of roast. The SCAA terminology, which is as practical as a Volvo station wagon (and about as exciting), runs from Light Brown for the lightest roast, through Medium Brown for the middle of the range, to Very Dark Brown for the darkest, with various intermediate stages defined by inspiring terms like Light-Medium Brown and Moderately Dark Brown. Despite its blunt simplicity, the SCAA system probably gives the specialty coffee buyer the clearest available set of guidelines for describing roast.

The only way to really understand roast is to associate flavor with the color and appearance of the bean rather than with name alone. Don't worry about the names and taste for yourself what tastes best according to your liking.

Monday food musings....

Not your father's Coney

Well, it's another Monday. As a sports fan, you got to love what happened this past weekend with two Cinderella schools (VCU and Butler) breaking into the final four? How's your bracket doing eh? I guess it's hard to consider Butler a Cinderella this after making the final game last year versus Duke, but two years ago I'm sure most people had no idea where Butler was located? Wait, where is Butler located?

Okay, on to this finicky food world.

The FDA recently postponed to put caloric counts on menus citing "complexity" in the undertaking. So, go ahead and eat that Triple stacker with a large fry and triple thick shake. For now, it could only be a couple hundred calories because, hey, it doesn't state it on the menu!

Where are the best drinking haunts in the south? Well, Tracy Howard maps it out for you right here.  I've heard the Mimosa's at Bojangles are to die for.

So, you were hesitant to review the new Wendy's premium fish fillet? Well, luckily we found someone to step up and they put pen to paper. Who knew it was 100% North Pacific cod breaded with panko crumbs, served in a bun with a leaf of lettuce and tartar sauce (500 calories). A slice of American cheese is optional (for an additional 40 calories). Who knew.

Small scale farming could DOUBLE THE WORLD'S FOOD PRODUCTION. Wait what? I thought our big factory farm friends were supposed to feed the world? Another win for the farms that are getting this right.

Make sure you go over and check out The Spinning Plate blog. I made this recipe recently and it was insanely deelish.

Who is offering a foot long quarter pound coney with tots? Sonic Drive-in that's who. America!

Weekend at the McDonough's

Challah!

I have a son who loves to bake/cook and being it's my last weekend with him before he moves to Albany, NY -  I was super happy that we spent the weekend baking and making great food together. I arrived home Friday from a week working in Boston to the smell of dough rising.  He was making challah for the first time from the Macrina Bakery Cookbook that he bought on a food trip we took to Seattle last September.

As you can see from the picture he did an amazing job. I'm so proud of him, not because he made challah and has a great talent for baking and cooking but because he does what makes him happy. Saturday he began pulling out the flour and mixing bowls and began making pizza dough and come lunch time we were making and eating calzones and pizzas. Today is my Birthday he made me a chocolate cake. Not just any Chocolate Cake but a four layered chocolate cake with chocolate butter cream frosting! The chocolate layers were so rich and moist they simply melted in your mouth. Man, I'm one lucky dad. I love him so much and seeing him growing up is one of the most proud moments of my life.

Chopbiscuit at the farmer's market

Eatin' local isn't for the yuppie class

For me and my wife Katie, every weekend pretty much starts the same. Generally, after a long work week that included logging some road miles, airport hopping and mental exhaustiveness - we usually hit our local Saratoga Springs farmer's market to grab some fresh greens, fish, beef, milk and whatever goodies that might be in the mix as we peruse the exhibitors for artisan food and goods. For us, supporting our local business's makes appropriate sense, especially when it comes to food. We openly support local farmers, grocers and restaurants. We believe that a effervescent local food culture adds buoyant social climate for most of it's inhabitants.

The Saratoga farmer's market started (according to their site) in the late summer of 1978 in the Spring Street parking lot, Saratoga Springs. A small committee met several times prior to that at the Saratoga County Extension Service, now known as Cornell Cooperative Extension. A space in a parking lot was negotiated with the City. Unfortunately, it rained many of the market days and the only protection was a few patio umbrellas. Few customers came and the less than ten vendors became very discouraged. But some did not abandon the idea. The farmers’ market concept was a challenge and we wanted to see it succeed.

From the rainy market days in 1978 until the present, the farmers’ markets have survived, grown and prospered. They have become an institution, a social center for surrounding communities. Want to see your nearby neighbor or someone across town or out of town? Go to the farmers market, have a good visit and take home some goodies.

The history of the markets has really been written by the perseverance of the growers, bakers, crafters and other vendors, and the generosity of officials of the municipalities where the markets are held, and most of all the customers.

Katie and I often use the market to ideate recipes and think of certain dishes will prepare for the upcoming week. It's a great opportunity to think about what you put in your belly and how it impacts your neighbors and community.  It makes us think of eating seasonal and not take for granted what's available and why. The farmers brings back a sense of culture around why we choose to eat the way we do. I've changed a lot over he past few years in terms of how I view food and community in ways I've never imagined. I chose to live and become part of a community the cherishes the same values that we hold.

I highly recommend if you are within driving distance of any local farm, farmer's market, CSA or local grocer that you make a conceited effort to stop by and support them. I've often had some heated debates about what eating, sustainability and choosing ethical food means. Most people see it as a leftist, hippy, hipster chic point of view that most common folk just can't seem to grasp. Well, I consider myself common folk. I'm none of these folks and I don't often practice what I preach. Sometimes I'm a hypocrite, but I'm okay with that. Ultimately I know what's right and it's a choice you have to make to move into that direction. I drive a '98 Jeep Grand Cherokee that gets horrible gas mileage, so no, I don't even own a Suburu. Just once, make a concious effort to support your local food eco-system.   You'll thank me later.

*Plus, making your own tomato puree with fresh local tomatoes in the summer for your weekend spicy bloody mary for brunch - would never be the same.

Hot Dogs & Conversation with Nicolette Hahn Niman

Recently I had the chance to attend Dinner & Conversation with Nicolette Hahn Niman hosted by Chef Michael Leviton at his restaurant Lumiere in Newton, MA.. One of the best things about the evening was the fact that it was a small intimate setting with approximately 18 of us including Chef and Nicolette.

We started the evening with a meet & greet. It was good to see Nic again, I have not seen her since our first meeting approximately 6 years ago at a dinner in San Francisco with my friend Merril Gilbert. At the meet & greet I met some incredibly fascinating people including Chef Michale Leviton the owner of Lumiere and who is deeply committed to supporting New England Farmers, growers and fisherman. Leviton is also the National Board Chair for the Chefs Collaborative and I can tell that Chef Michael is one incredibly passionate person.  I also had the pleasure to meet Elizabeth Fitzsimons, who is the the Outreach Coordinator for sustainable seafood programs at the New England Aquarium and Jeanette Limondjian from Barnes & Noble.

Jeanette and I hit it off from the moment we sat down to a family style dinner and what a fascinating lady.  Jeanette (I hope I get this correct) has the kick-ass job of reading galley proofs of young or not yet published writers and if she deems worthy helps get them published. Jeanette's friend was no other than Kenneth Kaplan MSW,M.Arch/H.P. (and I have no idea what all of those letters stand for but if you ask me they mean wicked smart dude.) Kenneth is the Co-Founder of MIT's Collaborative Initiatives and is currently working on projects such as NIRF (National Regional Food System), which is taking the findings from childhood obesity and puts them into action with a food system based on access, affordability & quality.

The Host gave us a very passionate opening bio about himself about his humble beginnings as a cook in San Francisco in the early 80's and how this hippy rancher stopped by one day with some of his humanly raised grass fed beef so Micheal decided to give it a try. Chef Michael then went on to tell about from the moment he first cut into that beef that this was not the normal everyday beef that he was use to cutting or cooking with and was hooked. From the excellent marbling to the superior flavor - it was a cut above most beef I've had. It just so happens that this ranched was no other than the Godfather of Naturally & Humanly raised beef Bill Niman. This sparked a friendship that goes way beyond just Farmer/Chef. 

Nicolette Hahn Niman then began to speak and I realized that this is one of those people that I cold sit and listen to all evening. Nicolette began with a quick overview of her career and what a career it has been so far.  She has been a lawyer for the National Wildlife Federation and worked with Robert F. Kennedy, Jr at his Water keeper Alliance .  Along the way she became Eco activist for both the planet and humanely raised cattle.  Nicole also writes regularly for the Huffington Post, The Atlantic and many others while also speaking around the country promoting her Book The Righteous Pork chop ~finding a life and good food beyond factory farming.  Nicolette is also "The Ethical Vegetarian Rancher" for BN Ranch in Bolinas, CA with her ranch hand Bill Niman.

Nicolette joked that the BN in the name of their ranch stood for Bill & Nic and how Bill jokingly reminds her that she is the Ranch Hand not the Rancher. Nicolette continued to educate us on the power of voting with your fork and how powerful it is to shop at the farmers market and how important it is to know the source of your food. 

Now on to the food: Hot dogs and chili.  Now, this might not sound like a meal created by a Chef like Michael, but this is no ordinary meat used in the making of these dishes. It's no other than... meat raised on BN Ranch.  The Hot Dogs may have been the best Hot Dogs I have ever eaten. In all serious, they were huge and plump with the best part being raised in a way that you can feel good about yourself afterwards. 

What and amazing night. I got to see an old friend,  met some new ones and talked about issues that are really important to all of us - Health, both ours and the planet!

Be Well, Eat Well and play hard!

Chopbiscuit on the road dining review: Moosewood restaurant, Ithaca NY

Vegetarian food for the non-vegetarian

If you ever happen to be traveling through beautiful Upstate NY, make sure to stop by one of my favorite restaurants in the region, Moosewood in Ithaca. The Moosewood restaurant has been a staple with locals for over 35 years and serving some of the best vegetarian fare in the country. This menu offers a varietal of hearty dishes for your most carnivorous of friends. Moosewood was named one of the thirteen most influential restaurants of the 20th Century by Bon Appetit magazine. Nice lil' shout out to a local establishment that was founded on basic principles of healthy cooking.

The Moosewood collective has published may internationally acclaimed cookbooks and has really been a leader in vegetarian instructional cooking, consulting services and retail branding. I had the opportunity to visit the restaurant yesterday during a work trip to the Southern Tier of upstate NY. If you've never been to the region, Ithaca is home to some of the most picturesque backdrops, including Taughannock falls state park and Buttermilk falls. Ithaca has also been named one of the Greenest cities in America.

For lunch I started with Quinoa Tabouli. This may have been the best tasting Quinoa I've ever had. Made with high protein quinoa, sweet bell peppers, parsley and scallions in a lemon-mint vinaigrette. It's served with (opt’l) local Side Hill Acres feta cheese and seedless red grapes. The perfect mix of local and healthy ingredients for a light lunch. For soup I had an everyday split pea, which had some great undertone flavors that spit out Moosewoods classic freshness cues.

Moosewood is truly an iconic Ithaca staple founded by a collective of passionate folks who have a common goal.

According to their mission statement,

The Moosewood Collective is a crew of fourteen women and five men. Some of us moonlight from Moosewood, and among us we have a broad range of interests and avocations. Our group comprises musicians, singers, dancers, actors, performers, mediators, mediator's, activists, teachers, trainers, consultants, writers, gardeners, editors, poets, artists, quilters, calligraphers, martial arts instructors and enthusiasts, health advocates, parents, grandparents, good cooks, and really good eaters.

Much of the romance about groups that resist a hierarchical structure rests on the mythology that a group without a boss is a group without leaders. The "leaderless group" is a popular notion, especially among academics exploring ways to organize committees and teams. We can testify that leadership has little to do with title or chain of command. It is a quality that exists within every successful group. Several leaders among us with courage, creativity, self-discipline, principles, and willingness to learn, teach, support and share, have kept us going.

Leadership emerges in the unplanned heroism and grace under fire that every one of us has shown at times. Leadership is irrepressible. It gets passed around depending on the task. Collective work doesn't automatically generate equal voices. When some of our voices dominate, it's important that others speak up to add balance. The accommodating ones among us have to resist always going with the flow because it's easier. Sometimes we need to be active and raise conflict. We've had to work at developing diplomatic ways to express ourselves so that interpersonal disagreements don't turn into a test of skill and endurance.

The people, culture and atmosphere truly make Moosewood a necessary stop while perusing through the scenic backdrops of Upstate NY.

Chopbiscuit Preeminent Booze Review: Davidson Brothers India Pale Ale

I think it was the booze

We figured it's time to get back to our roots here at Chopbiscuit and contiunue the reviews of The World's Best draughts. We have poked fun at our favorite canned beers in some previous posts in the past, but utlimately we love the best in beer making. Whether it's a Belgium White, American Brown Ale, Japanese Rice lager or an oatmeal stout - WE LOVE BEER!

So, let's continue the exposition with our 3rd review.

Beer: Davidson Brothers India Pale Ale

Brewery:Davidson Brothers Brewing Company Glens Falls, NY

Beer Style description: English India Pale Ale

English IPA was first brewed in England and exported for the British troops in India during the late 1700s. To withstand the voyage, IPA's were basically tweaked Pale Ales that were much more malty and boasted a higher alcohol content and were well-hopped, as hops are a natural preservative. This boated well for long ass hauls across the Atlantic. Historians believe that an IPA was then watered down for the troops, while officers and the elite would savor the beer at full strength. *Damn those elitists! The English IPA has a lower alcohol due to taxation over the decades. The leaner the brew the less amount of malt there is and less need for a strong hop presence which would easily put the brew out of balance. Some brewers have tried to recreate the original IPA with strengths close to 8-9%, but rarely get that high.

Reviewer: Poncho Sinatra

I took my first trip to the Davidson Brothers Brewery in Glens Falls just after I moved to Saratoga Springs this fall. I was pleasantly surprised with the beer knowledge and the care that they put into their draughts.

What they say:

The Davidson Brothers IPA is a traditional IPA, using traditional aroma-filled hops, instead of the very bitter but less aromatic hops common among American IPAs. This is a very bitter beer, with a size able hop aroma and dry finish. The overall impression is of a hoppy, medium-bodied beer.

What I say:

Poured a 12oz bottle into a shaker pint on 01/3/010. Nice two finger head recedes to leave a thin white curtain over the top of the light, bright copper body. Highly carbonated. The smell is of some lighter malt, very subtle herbal hops, The taste is definitely a maltier IPA, as is more common in the English style, some herbal hops in the background - though I really had to reach to pull this out, some decent bittering, and some bubblegum/caramel sweetness, again from the diacetyl. This was medium/light bodied and a little over carbed for me.

I enjoyed this next to my lady friend on the couch while she watched The Real Housewive's of Orange County. I'm not saying that made the IPA taste better, or maybe I am?

Chopbiscuit Rating:

B-

Little Johnny to mom - What's a TDS meter?

Nerd approved post

Let's get our Science groove on shall we?

Total Dissolved Solids (TDS) are the total amount of mobile charged ions, including minerals, salts or metals dissolved in a given volume of water, expressed in units of mg per unit volume of water (mg/L), also referred to as parts per million (ppm). TDS is directly related to the purity and quality of water and water purification systems and affects everything that consumes, lives in, or uses water, whether organic or inorganic.


During the brewing of coffee and espresso, solids are extracted from the coffee grounds and can therefore be measured with a TDS meter. Depending on Brew Temperature, Extraction Time, Grind Coarseness, Amount of Coffee etc., the TDS value measured will vary. The monitoring of the TDS value will ensure consistent product quality with your coffee and any beverage conducting tests.

Got some questions and Answers about TDS in water you say?

What Are Total Dissolved Solids?

1. "Dissolved solids" refer to any minerals, salts, metals, cations or anions dissolved in water. This includes anything present in water other than the pure water (H20) molecule and suspended solids. (Suspended solids are any particles/substances that are neither dissolved nor settled in the water, such as wood pulp.)

2. In general, the total dissolved solids concentration is the sum of the cations (positively charged) and anions (negatively charged) ions in the water. Did you write that one down?

3. Parts per Million (ppm) is the weight-to-weight ratio of any ion to water. Say huh?

4. TDS is based on the electrical conductivity (EC) of water. Pure H20 has virtually zero conductivity. Conductivity is usually about 100 times the total cations or anions expressed as equivalents. TDS is calculated by converting the EC by a factor of 0.5 to 1.0 times the EC, depending upon the levels. Typically, the higher the level of EC, the higher the conversion factor to determine the TDS. When's lunch?


Where do Dissolved Solids come from?

1. Some dissolved solids come from organic sources such as leaves, silt, plankton, and industrial waste and sewage. Other sources come from runoff from urban areas, road salts used on street during the winter, and fertilizers and pesticides used on lawns and farms.

2. Dissolved solids also come from inorganic materials such as rocks and air that may contain calcium bicarbonate, nitrogen, iron phosphorous, sulfur, and other minerals. Many of these materials form salts, which are compounds that contain both a metal and a nonmetal. Salts usually dissolve in water forming ions. Ions are particles that have a positive or negative charge.

3. Water may also pick up metals such as lead or copper as they travel through pipes used to distribute water to consumers.

4. Note that the efficacy of water purifications systems in removing total dissolved solids will be reduced over time, so it is highly recommended to monitor the quality of a filter or membrane and replace them when required.


Why Should You Measure the TDS level in your Water?

The EPA Secondary Regulations advise a maximum contamination level(MCL) of 500mg/liter (500 parts per million (ppm)) for TDS. Numerous water supplies exceed this level. When TDS levels exceed 1000mg/L it is generally considered unfit for human consumption. A high level of TDS is an indicator of potential concerns, and warrants further investigation. Most often, high levels of TDS are caused by the presence of potassium, chlorides and sodium. These ions have little or no short-term effects, but toxic ions (lead arsenic, cadmium, nitrate and others) may also be dissolved in the water. I have no idea what you just said?

Even the best water purification systems on the market require monitoring for TDS to ensure the filters and/or membranes are effectively removing unwanted particles and bacteria from your water.


The following are reasons why it is helpful to constantly test for TDS:

1. Taste/Health High TDS results in undesirable taste which could be salty, bitter, or metallic. It could also indicate the presence of toxic minerals. The EPA's rescommended maximum of TDS in water is 500mg/L (500ppm).

2. Filter performance Test your water to make sure the reverse osmosis or other type of water filter or water purification system has a high rejection rate and know when to change your filter (or membrane) cartridges.

3. Hardness High TDS indicates Hard water, which causes scale buildup in pipes and valves, inhibiting performance.

There you have it, a little science lesson for you and yours. Thank me later.

Chopbiscuit on the road dining review: Route 7 Grill, Great Barrington, MA

Three words...

Farm to table.

I love to support and visit places that have a huge connection to their community and places that support their local farmers, growers and creameries. Route 7 Grill in Great Barrington, MA is just that place. Not to mention, the Gourmet Mag listed them as one of their top 10 Farm to Table restaurants in the country.

Being a Southern boy,  you add BBQ to that list and I get as excited as a puppy with two peckers! Yep, I just said that. Any way, I decided that yesterday would be the perfect time to visit since I was only 30 min from there. It was cold and the Spring snow was turning into rain, as I walked in I was greeted by Amanda & Lester who were as warm and friendly as that kick ass fire Lester had in the fireplace that divides the bar area and dining room.

This is the kind of place that you visit while traveling and get really disappointed  because they are not located directly next door to your house. Lester's wife and two beautiful kids arrived about the same time as I did so this gave the place an even more warm and cozy feeling.

I started with the smoked wings, the BBQ version of course.  Another perfect example of,  so excited I forgot to take a picture but all I can tell you is they were brined perfectly and smoked to perfection. They were served with lightly pickled carrots & celery which caught me a little off guard, but they were amazing.  I have been on this wing kick for about 25 years and these were among the best of the best. Take that Buffalo!

The rub on the outside of the wings gave them flavor without over powering the delicate flavor of the chicken and the brine allowed the chicken to remain moist during the smoking process. Next course up,  BBQ Chef tasting for One.  This plate would make any Southerner Happy just with it's portion size and the chef chose wisely for me: a mini pulled pork sandwich, ribs and a large smoked chicken breast. The special also included two sides and I chose the kale, because I needed some balance and the New England beans. I was so into the BBQ that I didn't notice until half way through my meal that I had gotten home style fluffy whipped potatoes. Don't worry R7G,  they were so good I couldn't bear to send them packing back to the kitchen.

This was really a great BBQ plate smoked by a true pit master. The BBQ sauce was good but I like a little bit more sweetness to balance the smokiness.  Other than my on preference for sweet sauce this was a joint that I want to visit for many years to come and considering my many upcoming Boston trips, I'm sure I will partake.  I'm sure Lester & crew will either get tired feeding me or put me to washing dishes to pay rent at that bar stool that I will call home. 

Great Barrington is a great little town filled with fun places to shop, eat and you will see more post by me about this town in the very near future. Thanks Lester for making my drive to Boston giving me a full belly & happy one.

Chopbiscuit on the road dining review: Myers + Chang, Boston, MA

I've had this restaurant on my go to list for way too long and finally got a chance to go this week. I was really hoping that this was not a case of really high expectations = unable to deliver the goods, because I love Chef Chang's other concept Flour bakery + cafe. Well this is so not the case for Myers + Chang.

This Wife and Husband combo are the real deal and one of the best things, both were in the restaurant on a Wednesday night doing what they love. They delivered better than any article could ever be written (bon appetit listed them in their top 10 New Asian Noodle Bars in the country) and the food really, really impressed me on every level. I was able to snag a seat at the counter over looking the cooks work their magic and when you spend quit a bit of your time dining on the road solo this is always a treat. Soon after I placed my order with a hip young waiter I began talking shop with the cooks (Exec. Chef Matthew Barro's was working expo & his wing man "Too cool for School" Marlon was throwing down on saute and grill.

There was a trainee on the wok station who was doing a great job. I started with the Braised Pork Belly Buns -this steamed bao was so light and fluffy I could have just eaten them by themselves but thank goodness they were filled with THE BEST PORK BELLY I HAVE EVER EATEN. The Brandy hoisin sauce was the perfect balance of sweet and salty. Most places go down hill from this point so I was really nervous cause how in the world could it get any better. Next came the Tea Smoked Pork Spare Ribs. A toothless chap could have eaten these with no problem, so tender. They delivered and these chefs were 2 for 2. I enjoyed them so much ( I think I told Marlon three times that they were incredible) that the young ladies that sat down next to me while I was eating asked what I was eating and ordered them as well.

So now I was on a mission to find the flaw in their pork game, since this was my third pork item to order I thought it was only fitting to order the Triple Pork Mushu Stirfry, plus I had to give the Wok-Boy in training a run for his money and see if he could hang with the big boys. He delivered. The stirfry was amazing and the bits and pieces of pork worked in harmony to make this yet another winner. Chef Chang is officially one of my favorite chefs in the country. Now I've said it. So please go check out this Funky Indie spot the next time you're in Beantown.

Chopbiscuit preeminent booze review: Unearthly Imperial IPA

a perfectly colored ale

Since we just wrapped the day of drinking sponsored by the Ye Olde folk from Ireland, we figured it's time to get back to our roots here at Chopbiscuit and continue the reviews of The World's Best draughts. We have poked fun at our favorite canned beers in the past, but utlimately we love the best in beer making. Whether it's a Belgium White, American Brown Ale, Japanese Rice lager or an oatmeal stout - We enjoy a good beer.

So, let's continue the exposition with our second review.

Brewery: Southern Tier Brewing Company Lakewood, NY

Beer style description: Imperial India Pale Ale

Via:(Beer Advocate)

Take an India Pale Ale and feed it steroids, ergo the term Double IPA. Although open to the same interpretation as its sister styles, you should expect something robust, malty, alcoholic and with a hop profile that might rip your tongue out. The Imperial usage comes from Russian Imperial stout, a style of strong stout originally brewed in England for the Russian Imperial Court of the late 1700s; though Double IPA is often the preferred name.

You can thank west coast American brewers for this somewhat reactionary style. "Thanks!"

Reviewer: Poncho Sinatra

What They Say:

At the Southern Tier Brewing Company, vigorously hopped beer is our standard and inspiration. We continue a commitment to innovation with our most aggressive offering yet. Unearthly is a manifestation of the brewer’s craft; skillfully balancing art and the forces of nature to produce a divine liquid. Delicately pour a taste into a fluted glass. Smell the enchanting aromas of the hops waft forward as your first sip divulges this beer’s fervent soul. To underestimate Unearthly is to trifle with the mysteries of the universe, so please consume wisely.

10.0% abv

What I say:

Pours a very clear caramelly orange.. almost the color of fresh motor oil (not the used stuff). Beautiful carbonation bubbles rise through the glass. Small off-whitish head.

I enjoyed this in Las Vegas while wrapping up a full day of meetings. The Smell is of grapefruit & lemon rind with some caramel notes. Taste is of heavy caramel malt, pine and a strange mandarin orange tongue feel. Very little alcohol noticeable for an 11% abv beer. Some piney hops stick around in the aftertaste.

Mouth feel is really thick and slick. Very nice with a full body. Drinkability is as high as can be expected for this big a beer. Easy to sip, not to play four rounds of Beer Pong with. I really loved this beer, in an non-appropriate way.

Chopbiscuit Rating:

B

Chopbiscuit on the road dining review: Hash House a go go - Las Vegas, NV

 

A plate full of gluttony

Twisted farm food. That's how Hash House a go go describes the provisions served at this popular restaurant. With 3 locations (2 in Vegas), it boasts that it's huge plates serve the farm food in a unique dining experience. I had the opportunity to visit one of the Las Vegas locations and needed a Wal-Mart scooter to drive my bloated, pasty Irish body out of the place. With plates the size of Manhattan studio lofts, this place surely wants you to feel incredibly "curvy" after exciting the dining area. I've never been one for cattle style feedlots and this place would make John Candy jealous. With the name of the concept I was expecting a burlesque style chicken dance routine, but instead we just enjoyed our breakfast.

We ate some roasted Chicken, garlic, onions, asparagus and rosemary hash (pictured above) and the famous Fried Chicken and waffles. All were decent, but  felt a bit gimmicky. Again, I'm still in awe by the portion sizes and sheer volume of food that was caving in our table.

All in all Hash House a go go is worth the experience. It had a funky, upbeat vibe and the music in the restaurant muffled the insanity of the slot machine madness going on beneath us. I do respect that the chef is promoting farm fresh agriculture and live stock awareness which to me, is sometimes the reason why I choose where I spend my money.

Chopbiscuit on the road Dining Review: Summer Shack in Boston

So I'm not one of those people who can't wait for the next season because the one I'm in has grown old.  This has been a particularly harsh winter in NY and we still have at least two feet of snow in our yard. We  have cleaned the roof and deck and there is still over five feet of the white stuff hanging around. I'm particularly ready to fish, camp and spend fun times with my family in the sun. So to get into the mood for the fishing/summer season I went to Chef Jasper White's restaurant Summer Shack in Boston.

Let me start by saying that I really love this restaurant, from the natical theme, friendly folks and most importantly the amazingly fresh seafood. So I started my meal with fresh steamed Florida Hopper Shrimp (after living in FLA for a big part of my life I was really excited about this - sorry there is no picture I ate them way to fast)  The shrimp were steamed perfectly and seasoned with old bay just like when I was a kid.

For the main course Chef had a Wild Stripe Bass topped with a charred corn relish. I need to take a breathe... the fish was thick & huge & flaky with crispy skin and oh yea grilled perfectly. Topped with a charred corn salsa and some of the best sweet potato fries I have ever eaten.  Did I mention my fish was grilled perfectly? I think there was some sort of lettuce salad on my plate but not sure. So here is the really cool part, Chef Jasper White personally delivered my food, not because him and I have met before but because he was working the expo station and did not have a food ruuner. Welcome to restaurant ownership.

The food is that important that the Founder/Owner and really well known Chef cares. This really blew me away.  So the next time you are anywhere near (I would drive 100 miles for this kind of serivce and quality) the Boston area, get your ass to Summer Shack and eat some lobstah like true New Englander

Did you make the coffee yet?

You wake up. You stumble out of bed. You're groggy. You make a cup of coffee. You drink the coffee.

I'm sorry, you were saying something earlier before I had my coffee? You know the drill. Coffee allows us to function at times when our body wants us to lay down on the couch and eat a sleeve of fig newtons. (Don't act like you haven't done it) Being a coffee enthusiast and self-proclaimed "Coffee steward" at the Carberry household, it's always interesting to see how this amazing beverage has evolved throughout the years thanks to  technology and creativity.

Check out the 9 innovations that changed coffee culture here....

McDonald's and Sustainability...Say What?

I'm lovin' (sustainability?)

While I was scouring the web yesterday for some good reads for my upcoming trip to Vegas, I came across a headline that gave me a tickle in the back of my throat.

"McDonald's Courting Sustainability"

After reading into the article a little further, the headline starting making a little sense. If one company could completely change the landscape of Agribusiness and it's centralized food system, it would be McDonald's. The question that comes to mind is , what does sustainability actually mean to McDonald's?" The article paints a unique picture of how a company of it's size could facilitate such a movement. Remember, McDonald's makes none of it's food - it's all provided by their Vendors.


Some interesting takes from the article on products and systems pertaining to McDonalds and sustainability:

Beef: Develop a pilot program to trace and certify sustainable beef in the Amazon, and to investigate carbon emissions from farms in the UK.
Note: Previously the Amazon was off-limits because of major sustainability issues.

Poultry: No, it's not about creating new ways of raising chickens that make up those Chicken McNuggets. Or about instituting cage-free systems. It's about soy used for feed. McDonald's will continue a moratorium on soy produced in the Amazon, and that is destroying the rain forest.

Coffee: Seems McDonald's Europe is ahead of the U.S game on this front, buying coffee certified by the Rainforest Alliance. Now, the company turns to the U.S. and its supply chain to "assess a comprehensive approach."

Palm Oil: If you love McDonald's fried foods, you have an intimate knowledge of palm oil. And the burning and clear-cutting required to produce palm oil has created a host of environmental problems in places such as Indonesia. McDonald's says it will use only certified-sustainable palm oil by 2015.

Packaging: Wood fiber makes those nifty paper fry holders (and so much more at McDonald's). The goal is to use more certified sources of wood fiber. In Canada, 15% is now from certified sources. No stats are given for the U.S. Sound familiar?

This is one initiative I'm sure we will all be paying close attention to.

Sunday night festivus: Barbecue brisket

Local Beef - nice and tender

After hitting our local farmers market this past Saturday, Katie and I decided to make some comfort food Sunday evening while I was anticipating my Syracuse Orange seed placement as the announced they 2011 Men's college basketball bracket. I'm sure Katie was more excited about the food. The brisket we purchased was from a local farm in our area. Lewis Waite Farm raises grass-fed and grass-finished beef and pasture raised pork on land that is Certified Organic by NOFA-NY. The cattle are not raised in confinement or on an unnatural grain diet. According to their website, they are quite happy in scenic pastures.

The practice of rotational grazing encourages the growth of native forage and the recycling of nutrients making for healthier soils. Our mixed breed pigs are happy pigs. The animals live a low-stress life. They run and root around, eating an amazing amount of forage from the pasture. They even enjoy preening, rolling around in mud and taking sunbaths in the middle of the field.

We have been lucky enough to try many of their cuts and are satisfied each time we eat. We accompanied the slow roasted brisket with a special dry rub with Katie's homemade baked beans, biscuits and honey (from a local honey farm) and a nice glass of nice red blend from Thumbprint cellars from St. Helena, CA.We loved their blends so much, we became part of their Wine Club and anticipate our wine delivery every three months.

It was a great meal to say the least.

Chopbiscuit Draught Review: Budweiser Light Wheat

It was a first of many for this humble beer guru last night. First time making a bad dip. First time for watching multiple Bravo shows with my wife. First time drinking a wheat beer from Budweiser. I have a few friends that share inappropriate feelings for BL Wheat, so I thought I would give it a swig and see if it went down like a decent wheat. Since I (your humble beer lord) spend my days in the food and beverage development business, I figured I would add some critiques of the most popular American draughts across the country. I will not segregate premium ales, nor inferior lagers, just a straight opinion on what is on your shelf at the local grocer, dive bar or convenient store.

Budweiser Light Wheat

This style takes on and beer that is specially herbed and or spiced. This is anything from the common spiced Fall Pumpkin beer to Christmas beers with nutmeg and cinnamon to ginger beers to heather ales. Some brewers will throw just about anything into the brew kettle; hot peppers, hemp, ginseng or spruce needles. It's a middle America take on the popular Blue Moon.

The Tasting

I've actually been curious about this brew for a while now, so when I got the chance to try it finally, I dove right in.

At first Bud Light Golden Wheat smells like a bud light, but after that initial whiff I pick up some orange, nutmeg and a wheat notes.

A friend described this beer as a mix of Hoegaarden and Bud Light, and I think in a general sense that he was correct. All of the bud light flavors are there, but they are muted or dulled. The void left by the loss of all that taste-bud-popping bud light flavor is replaced by a bit of orange, coriander, and a pretty noticeable wheat character. It's an insulting comparison to Hoegaarden, but Bud Light Wheat is better than Bud Light and their shitty Super Bowl commercials.

Chopbiscuit Grade:

B-

Forgive me for I have zinned - drink the wine you enjoy

You don't need a pompous snob to tell you your taste

After perusing the food blogs today I found a great article from Gregory Dal Piaz on the art of tasting and choosing wines. He pointed out that many of us have bought into the idea that mainstream wine is for the "vino rookies" and that we should abide by the experts affluent taste buds and buy accordingly. I've always used certain aspects of the wine world (ratings, reviews and referrals) to choose my wine and then make the decision thereafter if I enjoyed the varietal.

Piaz states,

I have a theory. You see, I think that many people stick to their tried and true wines simply because wine snobs are such clowns. Yes, because of you there, you drinking the obscure bio dynamic wines made by one-armed hermaphrodites on a deserted island made of a solid block of limestone using the fruit from a single 2,100-year-old vine. You’re keeping people from having the confidence to branch out. Stop equating cool with some universal notion of good.

We as a eating populace need to listen to our own tastes and senses, even if it goes against the elitist grain. Trust what you like and embrace it. 

Now, time to hop off the intertubes and enjoy a nice bottle of $10 Pinot Noir.

Friday Food Fail

Is that green relish toxic

Sometimes a picture tells you a thousand words. Sometimes it reminds you of a Superman comic book. Pictures like this is another reason why to embrace real, natural food. I'll just take the side salad, thanks.

What do I know.....

There are some days you just have to ask yourself... what do I really know? Those that know me well know that I sometimes say that I'm going to write a book and the title is Life and other shit I know nothing about... But, this is what I think I know! If you do the same things and expect different results you are insane. The best thing that can happen right now is that people say enough is enough. I no longer chose to fill my body with pesticides, or other processed foods so you can line your pockets. 

I chose to support the folks that live life holistically and give more than they take. Consumers set the bench mark of what is acceptable and what is not. I'll say that one again because it's that easy. Consumers set the bench mark of what is acceptable and what is not. We get the wrong order at the local fast food joint, what do you do? You march inside and get what you paid for and maybe then some.  I suppose it depends on your level at the art of the conversation! 

So why do we freeze when it comes to our health our childrens health, the education of our children (and include is in on the education also) and the gas prices. I'm no MBA and let's face it - I thought MBA stood for Mountain Bikers Association.  But I know this - be kind and that if we treat people as they are, we make them worse so treat people, especially the ones you call your family, neighbors, friends & dude I work with.   

We help them become what they are capable of becoming. Choose with your money, your fork, and and choices that you make.  It should be fair to say that if we got ourselves into this mess we can get ourselves out of it. Or, as my Uncle Gerald use to say "You can get Happy in the Same shoes you got mad in!" 

Choose Wisely.

Chefs and Social Media - Who Reigns King?

Lately it seems like most celebrity chefs spend more time on twitter and facebook then in the kitchen. So, who are the chefs that are making their presence felt via social media?

Huffpost Food has put together a list of these kitchen guru's who are tearing it up with their thumbs. Go check it out here.

We like coffee and drink it at an inappropriate amount

I pretty much bow down to the coffee gods, daily. The best thing about a morning is usually a great cup of coffee or to look out your window and not see another 12" of snow. (Lucky us up here in NY State)










The Rancilio Silvia is one the best single boiler machines in production. (I am biased, I was given one and freaking love it!) Like more commercial brand machines, it's all in the brass facts. Brass boiler, brass lines and chromed brass brewing head all help to maintain temperature and heat distribution for the perfect espresso.  

It is basically Kick-(br)ass!

The Silvia will deliver consistently fine espresso, lattes, cappuccinos and more, just with the touch of a button. It's beautiful to behold and simple to use. You'll be making your favorite espresso to the raves of family and friends. This is a quality machine that compares to any home model, period!

Features.......

The Silvia requires no special plumbing or electrical outlets. Just plug it in and it's ready to operate. With purchase, the Silvia comes with two filter baskets, one for single shot and the other for a double shot, coffee tamper, measuring spoon and an instruction manual. 

Simple to Use Controls

Push the large central power button and an orange light comes on and stays on until the Silvia is at operating temperature for espresso, steam or hot water. Three more professional grade rocker switches now let you chose which one of those options you want. Top is for espresso, the middle for hot water and the bottom one is for steam.

Flip the espresso button and that rich, hot liquid will start to flow. Switch it off when you have the amount you want. For hot water, simply flip the middle switch; open the steam valve knob and hot water gushes from the steam wand. For lattes and cappuccinos, flip the bottom steam button. When the orange light goes off, open the steam valve and start frothing milk.

Milk Frothing and Hot Water

The Rancilio Silvia features a straightforward chrome plated steam wand that delivers plenty of ready steam for milk foam. In 1.5 minutes the Silvia will have enough milk to make the average sized latte up to temperature. Simply put, the Silvia out performs almost every espresso machine under $500 in the steaming and frothing race! The steam wand also doubles as the outlet for hot water. Simply press the hot water button and hot water will be dispensed for making beverages such as the popular Americano or tea.

Quality Brewing Group

The group head (or the component that accepts the portafilter where the filter basket is placed) is made of chrome plated brass. Designed after Rancilio's line of commercial espresso machines, the Silvia group head evenly distributes heat and reduces hotspots for more temperature consistent espresso. It has also been designed to evenly distribute water across the coffee grounds for a better extraction.

Commercial-Grade Portafilter and Filter Baskets

Keeping with the tradition of using only commercial grade components, the Silvia uses a heavy-duty chrome plated brass portafilter, which features a rugged plastic handle. The Silvia comes with two pressed stainless steel filter baskets (a single shot and double shot version), which both measure 58mm in diameter.

Commercial Quality Pressure Release System

Many high-end home and all commercial espresso machines feature a pressure relief system that helps reduce splatter if you should inadvertently remove the portafilter too quickly. The pressure relief system also greatly reduces dripping after the brew switch has been turned off resulting is a dry puck of coffee grounds for easier cleanup. This is done thanks to the three-way solenoid valve.

67 oz. Water Tank

This removable water reservoir can be filled while operating or taken out and filled at the faucet.

15 BAR Heavy Duty Pump

The secret to a great espresso is a water pump that has the power to force water through the coffee grounds to extract the full flavor from the coffee.

Drip and Cup Tray plus Cup Heater

The Silvia has a stainless steel drip pan and cup try, both easy to remove and clean. A cup-warming surface on the top of the machine lets you keep your espresso at the right temperature when it is being poured; so important for a fine espresso.

12 oz. Brass Boiler

Made of heat distributing brass, this boiler can get up to temperature quickly and stay there, with a fast recycling time. Three thermostats are built into the Silvia the control the temperature for espresso and for steam, and a third that specifically monitors the boiler to protect it from overheating if the machine is left unattended for long periods. Should the boiler overheat, the thermal protection thermostat can be reset.

One Tough Body

Brushed stainless steel construction gives the Silvia an industrial chic look; sleek, functional and unassuming. The housing is only part of the story. Inside the housing you will find that Rancilio used a rust resistant steel frame, stainless steel bolts and screws, and only the finest tubing and fittings.

So, If you ever want your at-home coffee experience to mimic those of your favorite brew house, this unit will do the trick.

Drink up!