Browse Tag: coffee

Musings: my favorite coffee cups

I’ve always had a great appreciation for china, stemware, things of that sort. I value both the functionality and beauty that they bring to my meal and drink. I had this one favorite latte/macchiato glass that I would use to make beautiful coffee drinks in the mornings. One day, I heard the unmistakable sound of broken glass. I came into the kitchen to find my coffee glass shattered and an expression of guilt and horror on my husband’s face. I reassured him that it was alright, that I would get a new one sometime soon.

My beautiful glass before it broke, holding something delicious.

Months went by and some mornings, I really missed my glass. ‘It’s just coffee,’ you may say, but as someone who tries to celebrate each meal and drink, it’s not just caffeinated black water for me. It’s good coffee that deserves to be served in a beautiful vessel. One day recently, I decided that I would replace my glass and get a few extras, so I went onto the Nespresso website to buy some and was sorely disappointed–no more of their signature latte glasses. And none on ebay or Amazon either.

Fortunately, I’ve acquired many beautiful cups over the last few years and they bring a smile to my face every morning as I admire the artistry that went into their design. A couple of them are pictured below:

Espresso cups by Konitz
Bloomies espresso cup by Villeroy & Boch
A colorful New Wave cup and saucer by Villeroy
Cups by Konitz-- a wonderful gift from dear friends
Evening coffee
My favorite regular mug
The cup I drink from when I'd rather be on a farm in France.

As is obvious, I have a thing for coffee cups and teacups. I have many different kinds, and love collecting them; I consider them little pieces of art. There’s one particular set of cups and china that I’m happiest to have acquired, mostly through different auctions: a vintage collection of the Acapulco china by Villeroy & Boch, designed in 1967 (pictured below). The Acapulco line’s pieces are covered in groovy vibrant bird and flower artwork, inspired by Mexican art. Villeroy re-introduced this lovely look a few years ago in a more modern form–they applied the Acapulco pattern to their popular New Wave china for a masterful blend of sleek and artful. But I like the old collection better. It’s incredibly charming and I feel that the colors pop more. I often drink my coffee out of these pieces. I love that the old run of Acapulco yielded lots of oversized/in-between sized cups, which means I have cups that are perfect for espressos, but also ones that are perfect for lungos, cappuccinos and whatever else I make. Since I like to add whipped cream to all my coffee drinks (because coffee rocks a little harder with whipped cream), I like to use these bigger cups to run one or two shots, and there’s still plenty of room left for the whip without it overflowing. Some of my pieces are from the ’60s, some are from the ’70s. I ended up loving the cups so much that I’ve bought several different pieces here and there through auction– trays, teacups and saucers, plates, trivets, coffeepots, teapot, egg holders, teabag holders, ashtrays (I don’t smoke, but these ended up being bundled in with other pieces I liked, so I’m glad to have them anyhow) and I’ve amassed a great collection.

Some Acapulco cups

For our anniversary, my husband presented me with a big, heavy, beautifully-wrapped box. Inside was a set of beautiful latte glasses. These particular coffee glasses (pictured below) are tall ones by Villeroy, with removable stainless steel handles in the curved New Wave shape. The glass is a classic, pretty window to the drink; the steel gives a funky modern finish. So, I pine no more for long-lost coffee cups as I’ve been given this lovely set of replacements. I’m happy.

Villeroy New Wave Latte Macchiato glass
Something yummy on my balcony

To the food snobs out there…

Hello people!

We’re blessed to be living in an age that allows us such easy access to great food. We’ve come a long way since the 1950s (unarguably a horrid time in American dining history). Just consider this fun fact–during the decade of the 1960s, the word “sushi” appeared only 8 times in the New York Times. Today, 50 years later, you can probably name 8 different sushi restaurants in less than a minute.

These advancements in access  to new and different foods is great. Unfortunately, these advancements have turned way too many people into snobs who aggressively uphold ideas about food and drink that are offputting to others. It always bothers me on shows like Top Chef when diners dislike a dish for whatever reason, and chef contestants say things like, “Well, these are regular people, they don’t really know food.” Um, why? Because I didn’t go to culinary school? Does that make me incapable of having a properly developed palate?

I argue that these snobby people don’t always know better about food and drink, and that they uphold certain myths to make themselves appear superior.

Here are some food and drink attitudes that I’m tired of experiencing from people who think they know best:

1) You’re inferior because you like sugar in your coffee. Those of you who take sugar in your coffee know what I’m talking about: that condescending smirk from people who deem themselves “real” coffee drinkers–the look they give you when you sweeten your coffee. Folks, there’s no rule that says people can’t mix sugar with coffee– the practice started during the 1600s when a man named Jerzy Franciszek Kulczycki opened western Europe’s first coffeehouse in Vienna. He served the coffee plain during its early days, then started experimenting with adding sugar and milk to taste to create coffee drinks and well, the rest is history. Earlier than that, coffee drinkers in the Middle East often sweetened their coffee with cinnamon. If you like your coffee without sugar for whatever reason, that’s fine, but lose the “Sugar?? Oh Heavens no!” attitude–it’s obnoxious.

Coffee should be black as hell, strong as death, and sweet as love.” – Turkish proverb

2) You’re inferior because you like your meat fully cooked. This will always be a battle of the wills between those eating and those preparing the food. Yes, I love sushi, sashimi and beef tartare. I eat beef carpaccio pretty often. When I cook salmon or tuna at home, I cook it rare. But I also acknowledge that it’s well documented that undercooked meats make people sick. I accept that while I may enjoy eating raw or rare meat, I may be exposing myself to various infections like salmonellosis, trichinosis, toxoplasmosis, listeriosis, and E. coli . Bottom line–whether avoiding illness is worth eating slightly dried-out meat is a matter of personal opinion, and someone shouldn’t be made to feel stupid, unsophisticated, or close-minded because he or she would rather eat their meat fully cooked.

3) You’re inferior because you like sweeter wines. Unfortunately, many wine snobs disdain sweet wines; this is shortsighted and simplistic. Even the snobbiest of snobs will admit that a glass of a Chateau d’Yquem Sauternes (a wine beloved across the board) is the ideal pairing with a decadent foie gras. I dare you to write off a delicious glass of Tokaji–described in Wine Spectator in 2004 as today’s most underappreciated truly great wine– as a glass of glorified grape juice. And don’t get me started on ports, ice wines and sherry. There are a lot of rich complex sweet wines out there; please resist that bias and try them!

4) You’re inferior because you ordered the chicken. “Why don’t you try the liver/veal/braised short rib/monkfish instead?” I know others may deride you for choosing that rock of ages at a fine restaurant, but stick to your guns, chicken-lovers! Ancient Egyptians and the Sultans of Delhi along with countless other great ones who came before you have eaten this bird with gusto. I maintain that it’s a challenge to find perfectly cooked poultry seasoned in a simple manner; delicious chicken that’s not tasty only because it’s smothered in sweet and sour sauce or drenched in syrupy teriyaki glaze like the kind found at mall food courts. Assuming you have access to well-raised free-roaming birds that will yield flavorful meat, chicken remains fully deserving of your love.

Photo Courtesy of hddod

Are there any food myths or mindsets out there that get on your nerves? Please share!