Comments for theSalmonFarm Blog http://thesalmonfarm.org/blog Bloggin' down on the Farm - news and happenings from the Salmon Farm. A blog on various topics including my thoughts on collaborative technology, personal information in the 21st century, the global internet (or the lack there of), dog training, cooking, architecture, and whatever happens to be a pet peeve on any given day ! Mon, 15 Mar 2010 22:15:33 +0000 http://wordpress.org/?v=2.9.2 hourly 1 Comment on You get what you pay for – government funds bad nutrition by Glen http://thesalmonfarm.org/blog/p/1902/comment-page-1#comment-4158 Glen Mon, 15 Mar 2010 22:15:33 +0000 http://thesalmonfarm.org/blog/p/1902#comment-4158 glad someone read it. I just get a bit frustrated when people repeat "sound bites" without at least a learning a little more of the story. glad someone read it. I just get a bit frustrated when people repeat “sound bites” without at least a learning a little more of the story.

]]> Comment on You get what you pay for – government funds bad nutrition by roy http://thesalmonfarm.org/blog/p/1902/comment-page-1#comment-4157 roy Mon, 15 Mar 2010 22:05:06 +0000 http://thesalmonfarm.org/blog/p/1902#comment-4157 Thanks Glen! Loved this post. Thanks Glen! Loved this post.

]]> Comment on Installing a “closet organizer” in the shop by Mary http://thesalmonfarm.org/blog/p/1899/comment-page-1#comment-4153 Mary Tue, 09 Mar 2010 02:57:24 +0000 http://thesalmonfarm.org/blog/p/1899#comment-4153 It looks great. I imagine the "bright, clean" wouldn't last that long anyway. Everything looks really organized. It looks great. I imagine the “bright, clean” wouldn’t last that long anyway. Everything looks really organized.

]]> Comment on Installing a “closet organizer” in the shop by roy http://thesalmonfarm.org/blog/p/1899/comment-page-1#comment-4151 roy Mon, 08 Mar 2010 15:12:42 +0000 http://thesalmonfarm.org/blog/p/1899#comment-4151 Amazing. What a great solution. BARRETT seems like a hard-working faithful friend.. Amazing. What a great solution. BARRETT seems like a hard-working faithful friend..

]]> Comment on Rural life – the [not] lost art of personalized service by Glen http://thesalmonfarm.org/blog/p/1894/comment-page-1#comment-4149 Glen Sat, 06 Mar 2010 11:13:54 +0000 http://thesalmonfarm.org/blog/p/1894#comment-4149 I drink my morning mocha "solo" so I did not test it with foods. When in Rome, I feel I experienced the true espresso. It was much as you described, "syrupy" and strong. Most drinkers had it with sugar but the dispensers also had the option for chocolate. I had the latter. When I cam back to the states, I slid into diluting with milk and thus the "mocha". As for the choice of milk, whole milk is convenient and there are no local dairies so I go with the standard safe choice. I drink my morning mocha “solo” so I did not test it with foods.

When in Rome, I feel I experienced the true espresso. It was much as you described, “syrupy” and strong. Most drinkers had it with sugar but the dispensers also had the option for chocolate. I had the latter. When I cam back to the states, I slid into diluting with milk and thus the “mocha”. As for the choice of milk, whole milk is convenient and there are no local dairies so I go with the standard safe choice.

]]> Comment on Rural life – the [not] lost art of personalized service by Mary http://thesalmonfarm.org/blog/p/1894/comment-page-1#comment-4148 Mary Sat, 06 Mar 2010 03:29:38 +0000 http://thesalmonfarm.org/blog/p/1894#comment-4148 Sounds like fun. Do you taste coffees with different foods as well? Years ago Bread & Circus (before it got absorbed by Whole Foods) used to sell non-homogenized milk (it was pasteurized, but had the cream on top). That milk used to make a great café au lait, even though I could never get the coffee part quite right. What says "espresso" to me is something that has a syrupy taste and texture (without any added sugar.) The closest I've come to producing that on my own has been half Café Bustelo and half Equal Exchange French Roast, prepared in my stovetop espresso maker. Do you have a source for non-homogenized milk? Nothing else makes quite as nice a froth. Sounds like fun. Do you taste coffees with different foods as well? Years ago Bread & Circus (before it got absorbed by Whole Foods) used to sell non-homogenized milk (it was pasteurized, but had the cream on top). That milk used to make a great café au lait, even though I could never get the coffee part quite right.

What says “espresso” to me is something that has a syrupy taste and texture (without any added sugar.) The closest I’ve come to producing that on my own has been half Café Bustelo and half Equal Exchange French Roast, prepared in my stovetop espresso maker.

Do you have a source for non-homogenized milk? Nothing else makes quite as nice a froth.

]]> Comment on Taking bets, “how long before I hit my head"?” by Mary http://thesalmonfarm.org/blog/p/1891/comment-page-1#comment-4141 Mary Mon, 01 Mar 2010 01:05:46 +0000 http://thesalmonfarm.org/blog/p/1891#comment-4141 I'm thinking 6:38 tomorrow morning, but I guess it depends on the angle of the light at that hour. I’m thinking 6:38 tomorrow morning, but I guess it depends on the angle of the light at that hour.

]]> Comment on Taking bets, “how long before I hit my head"?” by Ed http://thesalmonfarm.org/blog/p/1891/comment-page-1#comment-4140 Ed Mon, 01 Mar 2010 00:38:16 +0000 http://thesalmonfarm.org/blog/p/1891#comment-4140 Looks great! As for the unintended cranial impact? If it hasn't happened already, I'm betting within the next 24 hours... ;-) Looks great! As for the unintended cranial impact? If it hasn’t happened already, I’m betting within the next 24 hours… ;-)

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