la.foodblogging

Icecubes
Originally uploaded by Riet van der Sar.

There are, oh, I don’t know, a couple of things Angelenos can learn from the fly-over states. I’d like to recognize the visionaries at a local news station in Fayetteville, Arkansas. Yes, KHBS/KHOG, has found the need for a full-time staff reporter on the beverage beat.

I mean, if Romenesko can run a Starbucks Gossip blog (”monitoring America’s favorite drug dealer”), then why can’t the LA Times Food section hire someone to report on quality control issues at Coffee Bean & Tea Leaf, the best Arnold Palmers in the city, alien abductions at the E3 coffee stand, etc. — and we’re just getting started.

I suppose for now I’ll have to take cues from a reporter in a state that proudly claims milk the state beverage.

Lisa Morrison, in her Liquid Solutions column for KHBS/KHOG, came up with a solid idea for keeping an iced coffee strong through to the end. Morrison reports:

I was grousing about those wishy-washy final sips when I had a flash of inspiration (I am crediting the caffeine): Why not make coffee ice-cubes and have them at the ready for those chilly concoctions? You wouldn’t have to make extra-strong coffee to hold up to the ice and the problem with watered-down coffee at the end of the drink would melt away faster than, well, an ice cube in July. I tried it — and it worked! Not only was my next iced coffee consistent from first to final sip, but I found a new way to use any leftover coffee from our daily grind — just fill an extra ice-cube tray with the java and stick it in the freezer.

Via: openCoffee.com