Colbert finale annotated

Slate has handily identified all the people in last week’s Colbert Report finale. Me, I was waiting with bated breath for Peter Sellers, Slim Pickens, and George Scott to show up, mebbe a nuclear explosion or six. But no, it was in no way a nod to another brilliant satire, fifty years old this year, that in its finale used the same theme of immortality for the elite and the same song. It had to be all about Stephen. T’huh. Typical.

 

Dr. Strangelove

“There would be no shocking memories, and the prevailing emotion will be one of nostalgia for those left behind, combined with a spirit of bold curiosity for the adventure ahead!”

 

Colbert

“Your game eye has fetched loose, Miss Wagner dear.”

An excerpt from Roughing It by Mark Twain, this chapter from his time among the silver miners of Virginia City in the southwest corner of Nevada. He was in the thick of things in Virginia City, arriving not long after the Comstock Lode was discovered about ten years after the California Gold Rush. Sam Clemens used his pen name for the first time here in 1863 as editor for the Virginia City Daily Territorial Enterprise.

Like many mining towns, Virginia City had a lot of…well, let’s say rough and ready aspects, and Twain wisely decided to decamp after a serious death threat, but it was also known for its fine French food – that story here.

Virginia City, Nevada in 1861. The Territorial Enterprise office is fourth from the right in the top row. Click for a 2132×1608 version from the Library of Congress.

Chapter LIII. Jim Blaine and his Grandfather’s Ram – Filkin’s Mistake – Old Miss Wagner and Her Glass Eye – Jacops, the Coffin Dealer – Waiting for a Customer – His Bargain With Old Robbins – Robbins Sues for Damage and Collects – A New Use for Missionaries – The Effect – His Uncle Lem, and the Use Providence Made of Him – Sad Fate of Wheeler – Devotion of His Wife – A Model Monument – What About the Ram?


Every now and then, in these days, the boys used to tell me I ought to get one Jim Blaine to tell me the stirring story of his grandfather’s old ram – but they always added that I must not mention the matter unless Jim was drunk at the time – just comfortably and sociably drunk. They kept this up until my curiosity was on the rack to hear the story. I got to haunting Blaine; but it was of no use, the boys always found fault with his condition; he was often moderately but never satisfactorily drunk. I never watched a man’s condition with such absorbing interest, such anxious solicitude; I never so pined to see a man uncompromisingly drunk before. At last, one evening I hurried to his cabin, for I learned that this time his situation was such that even the most fastidious could find no fault with it – he was tranquilly, serenely, symmetrically drunk – not a hiccup to mar his voice, not a cloud upon his brain thick enough to obscure his memory. As I entered, he was sitting upon an empty powder-keg, with a clay pipe in one hand and the other raised to command silence. His face was round, red, and very serious; his throat was bare and his hair tumbled; in general appearance and costume he was a stalwart miner of the period. On the pine table stood a candle, and its dim light revealed “the boys” sitting here and there on bunks, candle-boxes, powder-kegs, etc. They said:

“Sh–! Don’t speak – he’s going to commence.”

THE STORY OF THE OLD RAM.

I found a seat at once, and Blaine said:

“I don’t reckon them times will ever come again. There never was a more bullier old ram than what he was. Grandfather fetched him from Illinois – got him of a man by the name of Yates – Bill Yates – maybe you might have heard of him; his father was a deacon – Baptist – and he was a rustler, too; a man had to get up ruther early to get the start of old Thankful Yates; it was him that put the Greens up to jining teams with my grandfather when he moved west.

Seth Green was prob’ly the pick of the flock; he married a Wilkerson – Sarah Wilkerson – good cretur, she was – one of the likeliest heifers that was ever raised in old Stoddard, everybody said that knowed her. She could heft a bar’l of flour as easy as I can flirt a flapjack. And spin? Don’t mention it! Independent? Humph! When Sile Hawkins come a browsing around her, she let him know that for all his tin he couldn’t trot in harness alongside of her. You see, Sile Hawkins was – no, it warn’t Sile Hawkins, after all – it was a galoot by the name of Filkins – I disremember his first name; but he was a stump – come into pra’r meeting drunk, one night, hooraying for Nixon, becuz he thought it was a primary; and old deacon Ferguson up and scooted him through the window and he lit on old Miss Jefferson’s head, poor old filly. She was a good soul – had a glass eye and used to lend it to old Miss Wagner, that hadn’t any, to receive company in; it warn’t big enough, and when Miss Wagner warn’t noticing, it would get twisted around in the socket, and look up, maybe, or out to one side, and every which way, while t’other one was looking as straight ahead as a spy-glass.

Grown people didn’t mind it, but it most always made the children cry, it was so sort of scary. She tried packing it in raw cotton, but it wouldn’t work, somehow – the cotton would get loose and stick out and look so kind of awful that the children couldn’t stand it no way.

She was always dropping it out, and turning up her old dead-light on the company empty, and making them uncomfortable, becuz she never could tell when it hopped out, being blind on that side, you see. So somebody would have to hunch her and say, “Your game eye has fetched loose, Miss Wagner dear” – and then all of them would have to sit and wait till she jammed it in again – wrong side before, as a general thing, and green as a bird’s egg, being a bashful cretur and easy sot back before company. But being wrong side before warn’t much difference, anyway; becuz her own eye was sky-blue and the glass one was yaller on the front side, so whichever way she turned it it didn’t match nohow.

Old Miss Wagner was considerable on the borrow, she was. When she had a quilting, or Dorcas S’iety at her house she gen’ally borrowed Miss Higgins’s wooden leg to stump around on; it was considerable shorter than her other pin, but much she minded that. She said she couldn’t abide crutches when she had company, becuz they were so slow; said when she had company and things had to be done, she wanted to get up and hump herself. She was as bald as a jug, and so she used to borrow Miss Jacops’s wig – Miss Jacops was the coffin-peddler’s wife – a ratty old buzzard, he was, that used to go roosting around where people was sick, waiting for ’em; and there that old rip would sit all day, in the shade, on a coffin that he judged would fit the can’idate; and if it was a slow customer and kind of uncertain, he’d fetch his rations and a blanket along and sleep in the coffin nights. He was anchored out that way, in frosty weather, for about three weeks, once, before old Robbins’s place, waiting for him; and after that, for as much as two years, Jacops was not on speaking terms with the old man, on account of his disapp’inting him. He got one of his feet froze, and lost money, too, becuz old Robbins took a favorable turn and got well. The next time Robbins got sick, Jacops tried to make up with him, and varnished up the same old coffin and fetched it along; but old Robbins was too many for him; he had him in, and ‘peared to be powerful weak; he bought the coffin for ten dollars and Jacops was to pay it back and twenty-five more besides if Robbins didn’t like the coffin after he’d tried it. And then Robbins died, and at the funeral he bursted off the lid and riz up in his shroud and told the parson to let up on the performances, becuz he could not stand such a coffin as that. You see he had been in a trance once before, when he was young, and he took the chances on another, cal’lating that if he made the trip it was money in his pocket, and if he missed fire he couldn’t lose a cent. And by George he sued Jacops for the rhino and got jedgment; and he set up the coffin in his back parlor and said he ‘lowed to take his time, now. It was always an aggravation to Jacops, the way that miserable old thing acted. He moved back to Indiany pretty soon – went to Wellsville – Wellsville was the place the Hogadorns was from. Mighty fine family. Old Maryland stock. Old Squire Hogadorn could carry around more mixed licker, and cuss better than most any man I ever see. His second wife was the widder Billings – she that was Becky Martin; her dam was deacon Dunlap’s first wife. Her oldest child, Maria, married a missionary and died in grace – et up by the savages. They et him, too, poor feller – biled him. It warn’t the custom, so they say, but they explained to friends of his’n that went down there to bring away his things, that they’d tried missionaries every other way and never could get any good out of ’em – and so it annoyed all his relations to find out that that man’s life was fooled away just out of a dern’d experiment, so to speak. But mind you, there ain’t anything ever reely lost; everything that people can’t understand and don’t see the reason of does good if you only hold on and give it a fair shake; Prov’dence don’t fire no blank ca’tridges, boys. That there missionary’s substance, unbeknowns to himself, actu’ly converted every last one of them heathens that took a chance at the barbacue. Nothing ever fetched them but that. Don’t tell me it was an accident that he was biled. There ain’t no such a thing as an accident.

When my uncle Lem was leaning up agin a scaffolding once, sick, or drunk, or suthin, an Irishman with a hod full of bricks fell on him out of the third story and broke the old man’s back in two places. People said it was an accident. Much accident there was about that. He didn’t know what he was there for, but he was there for a good object. If he hadn’t been there the Irishman would have been killed. Nobody can ever make me believe anything different from that. Uncle Lem’s dog was there. Why didn’t the Irishman fall on the dog? Becuz the dog would a seen him a coming and stood from under. That’s the reason the dog warn’t appinted. A dog can’t be depended on to carry out a special providence. Mark my words it was a put-up thing. Accidents don’t happen, boys. Uncle Lem’s dog – I wish you could a seen that dog. He was a reglar shepherd – or ruther he was part bull and part shepherd – splendid animal; belonged to parson Hagar before Uncle Lem got him. Parson Hagar belonged to the Western Reserve Hagars; prime family; his mother was a Watson; one of his sisters married a Wheeler; they settled in Morgan county, and he got nipped by the machinery in a carpet factory and went through in less than a quarter of a minute; his widder bought the piece of carpet that had his remains wove in, and people come a hundred mile to ‘tend the funeral. There was fourteen yards in the piece.

She wouldn’t let them roll him up, but planted him just so–full length. The church was middling small where they preached the funeral, and they had to let one end of the coffin stick out of the window. They didn’t bury him–they planted one end, and let him stand up, same as a monument. And they nailed a sign on it and put – put on – put on it – sacred to – the m-e-m-o-r-y – of fourteen y-a-r-d-s – of three-ply – car – pet – containing all that was – m-o-r-t-a-l – of – of – W-i-l-l-i-a-m – W-h-e – ”

Jim Blaine had been growing gradually drowsy and drowsier – his head nodded, once, twice, three times–dropped peacefully upon his breast, and he fell tranquilly asleep. The tears were running down the boys’ cheeks – they were suffocating with suppressed laughter – and had been from the start, though I had never noticed it. I perceived that I was “sold.” I learned then that Jim Blaine’s peculiarity was that whenever he reached a certain stage of intoxication, no human power could keep him from setting out, with impressive unction, to tell about a wonderful adventure which he had once had with his grandfather’s old ram – and the mention of the ram in the first sentence was as far as any man had ever heard him get, concerning it. He always maundered off, interminably, from one thing to another, till his whisky got the best of him and he fell asleep. What the thing was that happened to him and his grandfather’s old ram is a dark mystery to this day, for nobody has ever yet found out.

 

Media effect worse than lake effect

Flood warnings as snow set to melt in north-eastern US

Snowfall in the north-east of the US has subsided, forecasters say, but there are now warnings of flooding as the snow melts.

When I saw this BBC News headline and opening graf just now, I made a Scooby-Doo “Hmmm?” sound and went to the window to see if my mind was going or indeed that there has been no snow that’s stuck here yet.

First of all, it’s usually referred to as the Northeast US without either the “ern” or the hyphen. That’s just a minor quibble. However, the overseas over-generalisation often featured in the news on both sides of the Atlantic is more severe than usual in this case, so someone should at least mention it, and offer the perspective that ought to be provided by…oh, I don’t know, let’s say journalists. I’m volunteering.

The counties in bright green in the centre of the map below are the only places that have flood warnings right now. The blue are just high wind warnings. The light green counties have special weather statements from the National Weather Service in effect, with most of those for expected light rain that might freeze on roads in some places.

northeast us

For comparison, those green counties around Buffalo, the quite narrow actual focus of that BBC News article, have an area perhaps 50% larger than metropolitan London, as demonstrated here, but with several million fewer people than metro London.

The current snow depth map shows why those counties may have some flooding as the weather warms:

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Finally, for the wider and long-term perspective, here are the areas in the US and Canada that get lake effect snow – every year, and frequently.

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Great turkey stock, no waiting

I roast turkeys throughout the year, so I’ve learned a thing or two about those birds. The best trick I’ve come up with is a method of simultaneously roasting a turkey and preparing a quart of the finest turkey stock I’ve ever seen right underneath it – no four or five hours of simmering and reduction on the stovetop needed.

Outside of Thanksgiving, I often roast a turkey one night, allow it to cool somewhat, cover and refrigerate the whole bird – except for Quality Assurance slices, of course – and then get the meat off the next night for use in turkey sandwiches and sometimes for turkey tetrazzini*. In the past, each time I stripped the carcass, I’d notice the sizeable quantity of jelly that always covered the bottom of the bird. It’s a thick layer of well-set jelly, maybe a third of a cup’s worth. I knew that jelly was collagen melted from the connective tissue and bones – the source of gelatin – and that collagen is one of the keys to a fine stock, and wondered just how much was being evaporated away and wasted from the bottom of a dry pan. And so, I came up with this recipe to find out. The answer was “quite a bit.”

Recipe

To adjust for evaporation that will occur during roasting and basting, start with 5 cups/1.1 litre of water in the bottom of a roasting pan along with a bunch of roughly-chopped root vegetables and other stock components – in this photo, half a bag of baby carrots, a few celery stalks with their leaves, a few onions cut in quarters, several unpeeled cloves of garlic crushed with the flat of a chef’s knife, a few bay leaves, a small handful of whole black peppercorns, and some thyme:

stock1

Roast the turkey as normal on a rack above those – I often use Alton Brown’s 500F/260C for 30 minutes and the remainder at 350F/175C method – adding a little more water every now and then during roasting to keep the level of liquid to a quart or so, basting the turkey every twenty minutes. The basting is not to keep the turkey moist – because it doesn’t, really – but mainly to wash more collagen into the pan below, and it does also help crisp the skin. The only thing not to do is add more water to the pan in the last half-hour of roasting, when it dilutes the stock too much. At the end, you’ll have your turkey:

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And this liquid gold in the pan:

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Strain the contents of the pan through a close-mesh strainer into a bowl, squeezing all the juices out of the veg with the back of a spoon or ladle, strain the resulting liquid once more through some cheesecloth into a quart container, then store that in the fridge overnight – or, if you want to use some or all of it immediately for gravy, use a fat separator such as this one and off you go.

If you go the chilling route, there will be a set layer of turkey fat on top, and, after you lift that off, you’ll find that the rest is a highly concentrated and gelled stock, shown below, that I think would make even a dour French chef secretly smile.

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*My turkey tetrazzini is chunks of white and dark meat with herbed sautéed mushrooms in a turkey velouté-based sauce Parisienne with Gruyère cheese added, served with freshly-made egg noodles in a casserole, an enhanced version of Tyler Florence’s recipe. Speaking of which, separately try that sautéed mushroom mixture made in the first part of his recipe on some sourdough toast. Delicious.

The menu (tentative)

  • Gougères with Gruyère for an appetizer – see the Petits Choux au Fromage link on this page
  • Roast turkey – with instant stock for gravy and, later, tetrazzini
  • Cornbread and slow-cooked bacon stuffing
  • Sweet potato “soufflé” (not really a soufflé, but quite light and fluffy…no, there’s no marshmallow)
  • Creamed corn or maybe something lighter, with Trader Joe’s pretty decent frozen corn
  • Something chocolate – maybe mousse, but my daydreaming right now features something I would be most thankful for: a from-scratch devil’s food cake with chocolate buttercream

To the Editor of The World:

Sir: You ask me for a sentiment which shall state how much I have to be thankful for this time. For years it has been a rule with me not to expose my gratitude in print on Thanksgiving Day, but I wish to break the rule now and pour out my thankfulness; for there is more of it than I can contain without straining myself. I am thankful – thankful beyond words – that I had only $51,000 on deposit in the Knickerbocker Trust, instead of a million; for if I had had a million in that bucket shop, I should be nineteen times as sorry as I am now.

Trusting that this paean of joy will satisfy your requirement, I am

Yours truly,

Mark Twain

Mark Twain in a letter to the editor of The New York World, 27 October 1907

Virtual reality that actually appeals

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Who woulda thunk that? Not me before yesterday. I got these accessories for the Dimplex fireplace in the mail and they’re making me grin. The item on the right is a USB-rechargeable speaker into which you can plug an SD card. Onto that card, I put a 250MB MP3 of the audio I extracted from this ten-hour YouTube video, so now I have actual and non-repeating fireplace sounds. The speaker’s been playing that MP3 for twelve hours now and it’s still going strong, so the battery time is outstanding – but I also found that you can simply leave its USB adapter plugged in all the time while it’s running.

The other item is real wood incense blocks from Santa Fe. I got the sampler of seven – Piñon pine, cedar, juniper, hickory, alder, mesquite, and balsam fir – so I can decide which ones I like best and will purchase just those later. To burn the incense, I’m using a tiny novelty ashtray a friend brought me from Mexico a couple years ago. The clay holder included with the bricks is a little small – the ashes dropped off to its side when I tried the first block, which seemed a bit unsafe.

I can’t wait to get the media console where the fireplace will eventually reside, but wait I must.

Spacecraft as toddlers

“I’m feeling a bit tired, did you get all my data? I might take a nap…”

This infantalising of spaceflight really doesn’t work for me, nor am I a big fan of journalists pretending spacecraft have Fnooter accounts and feelings and such. Instead of playing along and thereby helping to downplay serious problems, why not report the facts: a committee of four or five people decides what the fnoots will say in general, with the focus on minimising the negative and maximising the positive; the Assistant to the Director for Cutesy Talk and Multiple Exclamation Points then dumbs it down; then the antisocial media drone pastes it in. Document that process and then maybe – maybe – you can legitimately call yourself a journalist.

Sour and sweet

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I haven’t made sourdough in quite a while, so I started re-energising my starter Thursday night and finally baked this boule today. I love returning to sourdough because it’s always quite pleasant, even a bit of a rush, to find that I haven’t lost my touch – or my starter, for that matter.

It’s been about ten years now since my boss – two bosses ago, that is – brought me a pint of live sourdough starter dough from a San Francisco bakery on his return from a California trip. It’s hardy stuff. It survived its initial mistreatment in the cold baggage hold of an airliner, where it burst its plastic container but was held by the first of two layers of freezer bags, and seems to laugh off my periodic neglect, when I’ve forgotten the starter’s in the back of the fridge and didn’t feed it for a month. Or two. Or…well, never you mind how many months it was that one year. As you can see, Lactobacillus sanfranciscensis and Candida humilis have both forgiven me, and that’s all that really matters. We three get along just fine.

Keeping a sourdough starter alive for ten years is pretty good, but it’s just a couple of ticks compared to some. King Arthur Flour sells a sourdough starter of a New England variety with a lineage back to the mid-1700s. I used their starter before I got my San Francisco nugget of gold. The San Francisco variant has a tangier taste and produces a slightly creamy texture that adds another element to the crunchy crust and chewy crumb. I’ve found the San Francisco sourdough is slightly less active than the New England variant, which adds time to the feeding and proofing cycles, but it’s worth the wait. As I am sometimes wont to say when pressed, “I can do it quickly or I can do it right. Which would you prefer?”

Carpool US series 5

The only thing I don’t like about the web series Comedians in Cars Getting Coffee is that I’ve never heard Seinfeld mention Robert Llewellyn’s Carpool once. It’s not just that he doesn’t mention it, it’s that when I’ve seen him interviewed about CiCGC, he accepts compliments on his great idea for a show in a manner that at the least heavily implies that it was his idea. A simple one-time, ten-second nod to the UK show that predated his by more than three years would do.

Anyway, this week’s episode features the delightful Amy Schumer. The show usually features some good coffee shots, so here’s one of mine:

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T plus 45

Today marks the forty-fifth anniversary of the launch of Apollo 12. Despite the fact that the launch vehicle was struck not once, but twice, by lightning, at thirty-six and fifty-two seconds after launch, it was possibly the most fun manned spaceflight ever undertaken. Here’s an excerpt of the launch:

Al Bean, the focus of the above episode of From the Earth to the Moon (my favourite along with episode 5, Spider), has been painting ever since.

Mission Commander Pete Conrad flew a precision approach to their landing site, something absolutely required in the trickier later missions that landed near or in mountains, rilles, and valleys. His target was the Surveyor 3 lander, which had arrived in the Ocean of Storms two-and-a-half years earlier as part of NASA’s programme to reconnoiter Apollo landing sites. He touched down within 300 metres of the spacecraft, proving it could be done and paving the way for the next eight moonwalkers. The Surveyor 3 TV camera Bean and Conrad retrieved with the aid of a bolt cutter now resides in the National Air & Space Museum’s Exploring the Planets gallery.

Surveyor 3 TV camera

You can see interviews with the three crew members in this documentary. However, be aware that the video footage it shows of astronauts on the moon is from later missions. While setting up the color TV camera early in their first EVA, Al Bean inadvertently pointed the camera lens at the sun, killing its vidicon tube, so there’s no such footage from Apollo 12.

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Mission Commander Pete Conrad, pictured below in one of his finest moments, sadly died in a motorcycle accident in 1999.

Surveyor_3-Apollo_12

 

The invention of pastels

I’m thinking it may have occurred on the coast of Maine, where I took these photos last month when I visited York Beach for my company’s annual user group conference. Click any of these for a 1024×768 version.

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Five years ago, the first night in York featured a beautiful moonlit salmon sky, and I took this picture:

P1020045dI had consistently good food while there this year, most notably at the Union Bluff Hotel. At the scheduled dinner for all, the choices were filet mignon, lobster, and baked chicken. I had the filet since I was planning lobster and fried clams at other places, and the steak was perfectly rare and buttery tender, with well-made garlic mashed potatoes whose garlic had obviously been roasted or braised – a pleasant surprise for me, since most restaurants simply toss in a handful of chopped raw garlic and call it a day.

The restaurant also had a tasty self-serve appetizer table at the dinner that featured several types of crackers with real and quite delicious charcuterie and what I think were locally made cheeses. Even the baked goods the hotel provided for breaks during the conference were of surprisingly high quality, including real butter croissants and two varieties of cookies still warm from the oven (!).

I went to St. Joe’s Coffee a few miles from the hotel for Americanos and breakfast the two mornings I was there. I like that place because they keep the lighting dim, perfect for 6:30 in the morning when you haven’t yet had any coffee, and you can watch them preparing the folded mini-omelette for the breakfast sandwich. Dunkin’ Donuts execs would probably say, “What? We’re pretty sure that’s not how you make an egg sandwich.”

The last night I was there, I visited this place in Ogunquit for dinner in the bar. I had clam chowder, fried oysters, truffled lobster en croute, and a sparkling pear martini. It wasn’t all that expensive; I think I would have paid about 50% more for this south of the Massachusetts border.

Next day, I paused on the way back to the office to take a few pictures of Nubble Light, then stopped for fried clams at Bob’s Clam Hut at the border in Kittery. Delicious.

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Note: In an effort to keep this post about Maine entirely positive, I decided not to mention this recent story at all.

Whoops.

 

 

Caffeine corner

The coffee, espresso, and tea corner of my kitchen is now complete after I replaced my older model Cusinart Grind & Brew drip coffeemaker with a fancy-schmancy Breville version that does an even better job – plus, it can do single cups of whatever size I want. I’d been using the Cuisinart for about fifteen years, keeping a US$40 refurb or two in the wings throughout that time to immediately replace units when they’d inevitably die after about 750 cycles – usually a failure of the warming plate. My best mate got me my first one for my birthday around 1999, something I will be eternally grateful for. I’ve enjoyed a lot of damned good coffee thanks to her.

The initial incarnation of the Breville YouBrew released several years ago had a metal thermal carafe, but I wasn’t all that interested due to many reviews complaining of weak and lukewarm coffee. The machine had a ceramic burr grinder, generally considered to be the best sort, but wasn’t grinding the beans fine enough, and the carafe required preheating in order for coffee to stay warm. The latter is an un-feature for me since I program my drip maker to start at 6am weekdays. I’m not going to get up fifteen minutes before that to warm a carafe.

A couple years ago, finally they did something about both problems: They released a different model with a more traditional glass carafe and warming plate and improved the grinder on both models to produce a finer grind. The chief complaint one reads about nearly all grind & brew machines from all manufacturers is dishwater-weak coffee because the grinders most often are blade grinders and produce a coarse grind more suitable for French press coffee than drip.

The Cuisinart I used didn’t have that problem even though it had a cheaper blade grinder, and always produced nicely strong coffee. I once foolishly replaced it with a Mellita Grind & Brew machine and was stuck with dishwater coffee for a week or two until I could find another refurbed Cuisinart. Later Cusinart grind & brew models did suffer from the feeble strength syndrome, so I always stuck with the original DGB-300 model. Over the years, Cusinart-refurbished ones eventually dropped to as low as US$35-40 on Amazon, but started becoming scarce once Cusinart stopped making this model four or five years ago and are now gone altogether. I knew I’d eventually have to come up with a replacement.

cuisinart-dgb-300

Cuisinart DGB-300

After using the Breville for two weeks now, I can report that it’s terrific. I have its strength setting two marks below the maximum and the resulting brew is still slightly stronger than the old Cuisinart. The coffee is plenty hot, strong, and has the same 10-11 minute brewing time of the Cuisinart. Delightful. Some advantages over the Cuisinart are much easier cleaning – instead of thoroughly washing three fiddly components, you just rinse the basket assembly and sponge any grounds off a disc behind the basket that autorotates to seal off the grinding chute during the brew cycle – and a carafe pour spout design that doesn’t drip off to the sides and onto your countertop as you pour.

The YouBrew control panel has two variants, one for single cup mode and one for carafe:

YouBrew

Here’s a video showing most of the YouBrew Glass features. I think I watched this about eight times in the last couple of years in anticipation of finally owning one.

A lot of people talk about going to their happy place, but few can actually show you a photograph of it:

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