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Aaron N. Tubbs

Dragon chaser.

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So we made some bread yesterday and today. Friday we discovered what happens to your naan when your yeast is dead. That was pretty fun. Today we got new yeast and things were much better. We started with some Naan which was not as fluffy as what is found from a proper establishment, but was still quite tasty. Then we made a country bread that looks great, has a nice texture, and had a little over-developed crust (but was still nice). Lots of good learning experience there.

The camera’s CF card got corrupted due to a dead battery, but we managed to get the original unbaked loaf picture (the baking, finished, and crumb photos were lost):

In the process, I also tried Pepsi Spice, and I think I approve. It makes Pepsi tolerable, for what it’s worth. I think the key is that the spices cut the sickening sweetness to something a little more palatable. Honestly, I’m all in favor of ditching the regular Pepsi and replacing it with this. I think I would still prefer Coke, but it’s a good step.

While still on the topic of eating and food, we got some original Saran wrap yesterday, instead of the lovely off-brand costco bulk stuff we normally get. Branded Saran wrap is terrible! It doesn’t stick to anything (including itself), it doesn’t stretch, the cutting wedge is violent and dangerous, and so forth. Avoid at all costs and purchase the off brand!

I was suckered in by an advertisement, showing a fantastic looking cup of espresso and a claim that this coffee shop poured not just coffee, but art. What this means is that we ended up trying Cafe Tango in Stamford. Sarah and I both had double shots of espresso; each was about $1 more than it would have been at Starbucks. Promising, maybe they knew what they were doing. With a relatively pleasant if clubby atmosphere, I began to think I had finally found a decent cup of espresso and a place to enjoy it. It was not meant to be; the first sign was that the cups were not pre-warmed, which of course means that the thermal character of the drawn shot will be altered by warming up the cup as it goes (and it will be below proper service temperature). Secondly, the espresso seemed to have been ground in bulk quite a while ago. Should have aborted at this point, but it was too late.

On the other hand, I began to think things might turn around. The guy used a timer, which was promising. Additionally, a nice crema appeared to be forming as he poured the shots, which was also promising. That was the last of the good signs. I’m pretty sure the machine he was using had a crema enhancer, which makes it look nice, but taste terrible in practice. The shots were a little cool, smelled like burning, and tasted charred and flat. At the end of the cup, it was downright putrid, and left both Sarah and I with upset stomachs (not kidding). Maybe the whole thing was a fluke, but for almost $6 for two espressos, I expect somebody who actually knows what they’re doing. With luck they’ll give up on pretending they can serve proper espresso, and will just resign themselves to being a wine bar.