Red Brick, three parts decaf French Roast to one part regular French Roast. At $6.98/pound, it tastes richer and fuller than the $15/pound stuff I was getting before at New Seasons. Always gratified when the economical choice turns out to be the superior product.
POLL: How do you take your coffee?
Goldengirl52
(Denise)
#62
Ok, I’ll see if I can find that brand, maybe online as I don’t recall seeing it at our stores. We have Walmart, Safeway and a Grocery Outlet. Also, a pretty nice Wild Rivers Healthfood store 
I will go all decaf though. I have a tremor and the caffeine probably never helped it. Edit: Dang, only Winco near me is 2.5 hours away, on the worst part of I-101 
ctviggen
(Bob M)
#63
When did you start cold brew? Using my Amazon orders, I see I ordered filters for the “machine” I use in October 2015. I think my wife bought the original, so we’ve been doing this at least 7 years, and I’m assuming at least a few years longer.
Another benefit: I typically use 12 or 16 ounces of water and make a lot at once. It’s much more efficient – if you’re into that – than making coffee daily.
A downside: if you drink a lot of coffee, you might be making it a lot. I only drink my paltry 1/2 cup per day, and my wife stopped drinking it. 12 ounces lasts me a while. (Though 12 ounces is what you put into the grounds – I’ve never measured how much you get out.)
Goldengirl52
(Denise)
#64
That’s what I like to add to mine, so cacao, almond milk unsweetened, dash of cinnamon, and still use a teenie bit of stevia 
I’m still looking for people’s fave coffees, and I think it’s safe to say that if the Leaded Coffee brand is good, so should the Decaf be I’m thinking, so anyone that drinks coffee, chime in if you have some “good stuff” 
Whenever I get to Freddie’s (Fred Meyer) I will try the Kroger’s, and from Winco 2.5 hours south of me, I will get the Red Brick. I see several brands on Amazon but a little hesitant to try them without someone’s first-hand knowledge. Thing is thought, we all have our own tastes of course.
I can tell you I LOVE a coffee with a wonderful aroma, the kind you can smell coming from the kitchen. I don’t remember the last time that happened. I just think I haven’t payed enough attention to what I buy, haven’t cared a lot but now, since I realized there is so much out there to try, I want to find something kind of special 
@someguy, I’m so with you on the cacao, love it and use it for my fave fat-bombs too! They are so good and that reminds me I need to make another batch:grin:
Goldengirl52
(Denise)
#65
Hi Old Doug, this is old Denise, LOL!! Your computers reminded me of my latest project, turning my office into ambient lighting with LED strips and light-bulbs for a couple of lamps. I plan to get another monitor as well. So not to get completely off topic, a miss the lattes I used to buy during my last break of the day when I was still working an actual job. Now I’m retired, and want to make mine coffee special at home, so I was glad to see this thread as well
Aqua_chonk
(Stickin' with mammoth)
#66
To tell you the truth, I can’t remember but it’s been many years now. I make a TON of it with each batch, using two over-full bags of grounds dumped into three stainless steel mixing bowls. It yields just under 2 gallons of cold brew concentrate (so to speak) which I pre-mix with Bourbon vanilla and a tiny dash of stevia so all I have to add is water and cream according to my taste in the moment.
I’ve worked the stevia down to the bare minimum I can tolerate before bitterness overtakes my bliss but I don’t stint on cream. You can pry that from my cold, dead, caffeinated hands.
I strain my grounds through a stainless steel mesh cone I bought eons ago for camping, so I don’t have to go through any paper or fabric filters. It leaves a bit of silt at the bottom of my storage containers but I’ve learned to wait a day or two for everything to settle and then transfer the goodies on top from one container to another while the mud sticks to the bottom. Particle-free living.
Mine looks like this sans handle and it has a circular base that seats it on a cup:
Aqua_chonk
(Stickin' with mammoth)
#70
Yeah. But I don’t get restaurants, either, never did. Put on clothes less comfortable than pajamas, waste gas driving across town, stress over finding a parking space, stand around waiting for a stranger to give you permission to sit down, slide onto filthy chairs, get assaulted by mind-numbing chatter from all sides as well as music you don’t like piped in over it all, choose the least disgusting entree that comes with tons of things you never wanted in the first place, attempt to savor food while a crowd stares at you chewing, try not to think about whether the kitchen passed an inspection in the last 6 months, wonder where the waiter is for 24 minutes, then pay 10 - 20x the actual price of the food and wince through a compulsory tip to a server who didn’t smile once because you know they’re getting paid a grotesquely low wage for setting hot plates down all night before jerks like yourself?
I can have a perfect steak steaming in front of me in five minutes at cost without ever having to put on a bra. No contest.
Shinita
#71
I always am in comfy clothes and typically went to good restaurants where I get a unique experience 
It’s great fun once or twice a year but normally I prefer my own food indeed. But some dishes are just impossible to have at home. Like raw salmon, fresh enough. GOOD wasabi. Wild boar meat (okay, now I know some shops I could buy some but I realized I prefer normal, fatty pork.) Sometimes the food is too difficult to make. Okay, I lost that, I am perfectly fine with simple stuff. But I didn’t visit restaurants since ages anyway, it would be pretty hard with my current default woe (okay, I can just go off but I am choosy now). Except steak houses, I plan to visit one as I want to try steak. I have no idea what a steak is like. I have some vague idea, of course but that’s it. I am very sure I can’t make one well so I must get a professional one. Steak is extremely luxurious for me anyway (I can’t even afford cheap beef cuts more than once in 1-2 months) so I don’t care much about money when I eat one so it should be a properly made one then…
But for normal days, I cook for myself. Yum.
Coffee is different, I am no gourmet if it comes to it so expensive coffee would be a clear waste of money in my case. I was at a Starbuck’s once, I was travelling so coffee made by me was out of question. It was one of the worst coffees I ever drank… It had something else, not just coffee, water, milk type thing… Ew. I said I am choosy now, there are a ton of things I don’t want to consume.
ctviggen
(Bob M)
#72
We eat out a bit, and I can say that there are many meals I couldn’t make at home. For instance, the last steak we had was fantastic, and with a really burnt exterior (in parts) that I’ve never been able to achieve. You probably need 2000F+ degrees. The steak was also aged, another thing I probably would never do.
We also eat things like mussels, which we don’t take the time to cook at home. Oysters. Some soups. Raw but lightly seared tuna. Lamb burgers. So many things that I would never make at home.
For instance, we had mussels with pesto. Something in a million years I would have never thought of doing.
Of course, eating keto is way harder, as everything comes with bread, fries, rice, noodles, etc.
Is it more expensive? Absolutely.
But I still like going out, if only infrequently.
GME
(GINA )
#73
I like to go to restaurants. We have a small, local bar & grill we go to every Friday for steaks. One week they were closed when the staff was hit with COVID. I know where they get their steaks, so Saturday morning I went to the same butcher and bought a rib eye and a skirt steak (our usual restaurant order) and it was at least half the price we pay for full dinners at the restaurant, including nice salads
and cocktails. They must be getting some discount on the meat.
That is this place though and why it is our favorite. Lots of restauants are crap, I agree.
robintemplin
(Robin)
#74
@ctviggen I recently started using an air fryer. Surprisingly, the steaks are like the best I’ve had. Ever. Home or out. They sear nicely on the outside and can be however you want inside. I swear they taste more “steak-y” then usual. More meaty flavor for all the meats. And moist moist moist. Crazy. Steak in 10 minutes tops. usually more like 7.
Don’t know if you eat veggies (I don’t) but now air fry them for hubby. I guess it’s the same thing. They are gorgeous and and no flavor loss… they are just extra extra themselves. Hard to explain. I was a cynic.
Goldengirl52
(Denise)
#75
Some of my grass-fed beef I am lucky enough to find here is very tough (flat-iron, New York, etc.) I never was a steak eater, just roasts usually, and ground beef. I need to learn the “cuts” of meat for one thing, and/or how best to get them tenderized. I can’t remember the last one I had, the type of cut it was. We get all kinds at our Grocery Outlet, sort of like a small Winco I think, and full isle of just healtfoods.
Your Air fryer sounds great Robin, and my sister just bought a new fandangle pot, can’t think of the name right now, but it sounds great too. I just like putting a steak in my cast-iron skillit and getting it medium-rare, if it turns out tender that is. I guess everyone can see I’ve been a late bloomer at cooking. I always had a job, no family, no kids so I ate out a lot too. Now I am loving cooking my own foods, and trying new recipes and ways to cook my Keto-friendly meals.
Anyone see anything here to recommend? Hope you have 24 hours to spare, to look at the 1000s 
Aqua_chonk
(Stickin' with mammoth)
#77
You can get a sampler. Or simply write to various brands and ask for a freebie. I may just do that, myself.
CFLBob
(Central Florida Bob )
#78
That’s the most interesting thing I’ve read in a while. Never thought of doing it, but it makes perfect sense.
My wife and I treat ourselves to a good ribeye once a week and we both like it medium rare. Not quite mooing, but no more than that. Getting a steak cooked just right is always a fight between getting the outside cooked right without overcooking the inside. Sear the outside with very hot air and get it out of there before too much heat conducts into the inside.
PaulL
(You've tried everything else; why not try bacon?)
#79
The science-fiction author Robert Heinlein has a character in one of his novels prepare steaks “by introducing them to the flames but permitting no further conversation.”
robintemplin
(Robin)
#80
And don’t know if you do any veggies. (I don’t but my hubby does.) The air fryer is hands down the best for those too. You keep all the goodness in, but toast the outside. Spiced already. Set time will determine how crispy or soft.
Chicken thighs… don’t get me started. Most meats spend the day soaking in the spices. But not absolutely necessary.
I have this one. But lots of good ones.
