http://www.karyhead.com/2007/02/12/coffee-and-steak/ Still looking for my shuttlecock... Thu, 28 Aug 2008 19:10:13 +0000 http://wordpress.org/?v=2.5.1 http://www.karyhead.com/2007/02/12/coffee-and-steak/#comment-2083 Lyle Fri, 16 Feb 2007 15:42:41 +0000 http://www.karyhead.com/2007/02/12/coffee-and-steak/#comment-2083 The entire purpose of the roll that accompanies a steak is to sop-up the blood that should be running out of the rare slab o' meat when I cut into it. Yeah! The entire purpose of the roll that accompanies a steak is to sop-up the blood that should be running out of the rare slab o’ meat when I cut into it. Yeah!

]]> http://www.karyhead.com/2007/02/12/coffee-and-steak/#comment-2070 krista Thu, 15 Feb 2007 01:36:36 +0000 http://www.karyhead.com/2007/02/12/coffee-and-steak/#comment-2070 Black. Two sugars. That is all. Black. Two sugars. That is all.

]]> http://www.karyhead.com/2007/02/12/coffee-and-steak/#comment-2043 Mandy Tue, 13 Feb 2007 18:05:31 +0000 http://www.karyhead.com/2007/02/12/coffee-and-steak/#comment-2043 I like to think that sweetener (Splenda is my preferred choice) enhances or brings out the subtleties of flavors in coffee-especially Vanilla, Hazelnut or Cinnamon flavored coffee. I like to think that sweetener (Splenda is my preferred choice) enhances or brings out the subtleties of flavors in coffee-especially Vanilla, Hazelnut or Cinnamon flavored coffee.

]]> http://www.karyhead.com/2007/02/12/coffee-and-steak/#comment-2041 james Tue, 13 Feb 2007 15:04:17 +0000 http://www.karyhead.com/2007/02/12/coffee-and-steak/#comment-2041 Now, Kary... (Grandma voice) Some people don't like a watery, thinner, WEAKER coffee. They like their coffee to be thick, robust, MANLY. So they mix in creamer, to give a thicker, tougher texture. As far as sweeteners go, some sugars may be mixed into the aromatic coffees to complement the bitter flavors with a nice, sweet alternate flavor. Combining the two in one cup can provide a veritable harmonious marriage of tasty goodness. But here, at work, on break, I don't drink coffee. I drink the thick, sweet, nectar of the gods: French Vanilla Cap. Now, Kary…
(Grandma voice) Some people don’t like a watery, thinner, WEAKER coffee. They like their coffee to be thick, robust, MANLY. So they mix in creamer, to give a thicker, tougher texture.
As far as sweeteners go, some sugars may be mixed into the aromatic coffees to complement the bitter flavors with a nice, sweet alternate flavor. Combining the two in one cup can provide a veritable harmonious marriage of tasty goodness.
But here, at work, on break, I don’t drink coffee.
I drink the thick, sweet, nectar of the gods: French Vanilla Cap.

]]> http://www.karyhead.com/2007/02/12/coffee-and-steak/#comment-2031 John Doom Tue, 13 Feb 2007 03:24:30 +0000 http://www.karyhead.com/2007/02/12/coffee-and-steak/#comment-2031 KaryHead - I nomally agree with you, but I draw the line at Black coffee... As you're aware in steak - fatty is flavor but the same holds true in coffee. Cream is all fatty goodness, and you have to think of fat as a type of mass-transit flavor delivery system that goes straight to your tongue so the next time your waitress brings you a cup of rancid Joe, put some cream in that bizznitch. KaryHead - I nomally agree with you, but I draw the line at Black coffee… As you’re aware in steak - fatty is flavor but the same holds true in coffee. Cream is all fatty goodness, and you have to think of fat as a type of mass-transit flavor delivery system that goes straight to your tongue so the next time your waitress brings you a cup of rancid Joe, put some cream in that bizznitch.

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