Here are a couple of dark roasts I’ve had that really taste like the dark roast advertising copy we all see from time to time (smoky, rich, chocolatey, etc.): Mayorga Muy Macho; Ruta Maya’s Decaf Dark Roast (all the more amazing given that it’s decaf).
And from our usual daily Chemex, I love the Mayorga Mayan Blend ground fine and poured slowly.
(It’s been a little bit since I’ve had Corvus, but they’re amazing…also, from the roasts I’ve had, lighter-roasted, so pour slowly…)
While we’re talking beverages, Asahi beer makes an excellent beer bread, and it doesn’t seem to matter if the beer is flat.
I was greedy and burned my mouth testing this Grilled Corn with Miso Butter, hot off the grill. Amazing. Worth it.
We’ve started using Paprika for recipe management — they get so many things right in terms of clean interface, clever automation. Good shopping list. Great sync between devices. Fun.
Menu planning does feel just like concert programming — musicians and chefs are cut from similar cloth.
We must soon try Yotam Ottolenghi’s Roasted Chicken with Clementines & Arak.