Being an avid drinker of coffee, I never could figure out the reason following decaffeinated coffee. People usually drink coffee or espresso for the caffeine fix, so I always wondered as to why anyone would drink decaffeinated coffee. Would it not just defeat the purpose of drinking coffee? However, I finally saw the light and managed to figure out why decaffeinated coffee existed. This helped me immensely to sustain some sort of extravagance during my pregnancy and I also found out that I was not drinking coffee just for the caffeine fix and that I quite rather liked the taste of different coffee types.



During my pregnancy I was one of those nutcases who had read up everything that could go wrong during a pregnancy and tried to avoid those possible causes like anything. For instance, I avoided aspartame only because they were unsure of the effects it might have on the baby and I stayed away from lunchmeat because it had a minute possibility of a listeria infection. Hence, when I got to know that caffeine had the possibility to cause miscarriages, I tried to avoid regular coffee. Now, to reach the parameters that were measured in the studies for miscarriages to happen, a person would have to drink at least three cups of coffee daily. However, after reading that I was scared enough to confine myself to drinking decaffeinated sodas and coffees.



When I was halfway through my pregnancy, there was an expose show on the T.V on whether the decaffeinated coffee that we order in restaurants and coffee shops are really decaffeinated or not. I knew that decaffeinated coffee was not totally void of the substance and had small traces of caffeine in it. I also knew that I was not taking in amounts that were close to regular coffee. However, in the T.V show they revealed that the caffeine levels in decaffeinated coffee was close to the levels of the caffeine in a regular brew. They also reveled that this was the situation in around sixty percent of the places. This happened mainly because the machines and pots were not properly cleaned before the next pot was used or because of cross brewing. This particular case would not affect most situations, but in cases where there are medical conditions this would have taken a serious turn.



It is a fact that this would truly affect my situation in any way and I also realize it. But, I am such a nutcase that I have completely cut out coffee (whether regular or decaffeinated) from my diet during my pregnancy. Unless I had brewed the coffee at home, I had totally removed caffeine free coffee during the fall and winter months. I should also say that during the last few months of my pregnancy this change had not helped my demeanor in any way.



Robert Carlton is publishing normally for http://www.coffee-espresso-maker-tips.com, a web publication on espresso, espresso and other ideas.



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Rib Roast With Burgundy Sauce



Ingredients:



1/2 teaspoon salt

1/4 teaspoon dried basil leaves

1/4 teaspoon dried marjoram leaves

1/4 teaspoon rubbed savory

1/4 teaspoon dried thyme leaves

1/8 teaspoon black pepper

Standing 3-rib roast of beef, bone in (8 to 9 Ibs)

1 teaspoon liquid gravy seasoning

1/2 cup Burgundy wine



Burgundy Sauce:



6 tablespoons roast beef drippings

1/4 cup unsifted all-purpose flour

1/2 teaspoon salt

Dash black pepper

2 cans(10 1/2oz size) condensed beef broth, undiluted

1/2 cup Burgundy wine



Preparation

Directions:



Preheat oven to 325F. Mix salt, herbs and pepper. Rub herb mixture into beef on all sides and stand roast fat side up in shallow roasting pan. Insert meat thermometer through outside fat into the thickest part of the meat.



(Thermometer should not rest in fat or on bone.)



Mix liquid gravy seasoning with 1/2 cup Burgundy. Spoon some over beef; place beef in oven uncovered. Roast, basting several times with remaining Burgundy mixture, 3 1/2 hours for rare (140F), 4 1/2 hours for medium (160F), 5 hours for well done (170F). I prefer to cook it for 4 hours.



When roast is done, lift with two large forks and place on heated platter, cover with aluminum foil. Pour off drippings and reserve.



Let roast stand in a warm place while you make gravy. Roast will be easier to carve after standing 20 to 30 minutes.



Prepare Burgundy Gravy: Return 6 tablespoons reserved drippings to roasting pan. Stir in flour, salt and pepper to make a smooth mixture. Gradually add the beef broth and Burgundy, stirring until the mixture is free of lumps.



All browned bits from roasting pan should be loosened and dissolved in broth mixture. Bring gravy to boiling, stirring constantly. Reduce heat and simmer 5 minutes, stirring constantly. Season with salt and pepper. Makes 3 cups gravy.



To serve: Using a large sharp carving knife, carve across roast toward bone. Cut along bone to remove slices. Slide a knife under meat slice to place on serving Platter. Serve with Burgundy Gravy.





CARVING TIPS



Place the rib roast on a platter so that the cut surface is up and the ribs are to your left. Insert a carving fork into the roast below the top rib.



Using a very sharp carving knife, cut horizontally from the outside toward the bone. Then cut vertically along the bone with the tip of the knife to release the slice of meat.



Slide the knife under the slice of meat, steady the meat with the fork and transfer it to a serving dish.



Continue carving meal, cutting thin or thick slices as desired.



http://www.chef2chef.net/featured_recipes/rib_roast_with_burgundy_sauce.php



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Bobby Flay’s New York Strip Steak with Horseradish-Mint Glaze



INGREDIENTS



For the glaze:

3 tablespoons Dijon mustard

2 tablespoons honey

1 tablespoon prepared horseradish, drained

3 mint leaves, finely chopped

Kosher salt and freshly ground black pepper



For the steaks:

2 tablespoons coarsely ground black pepper

1/2 teaspoons ancho chili powder or red pepper flakes

1 teaspoon Kosher salt

2 (10 oz.) Boneless Strip Steaks

2 tablespoons canola oil





DIRECTIONS



1. To make the glaze, whisk together mustard, honey, horseradish and mint in a small bowl. Season with salt and pepper, and set aside.



2. Heat oven to 425° F. In a small bowl, combine black pepper, red pepper flakes and salt. Rub one side of each steak with the mixture.



3. Place a medium ovenproof sauté pan over high heat, and heat oil until smoking. Place steaks in pan, rub side down, and sear for 35 to 40 seconds. Turn steaks over, salt, and place pan in oven until steaks are medium rare, 8 to 10 minutes, brushing with glaze during last 2 minutes.



4. Remove steaks from oven, and brush again with glaze. Allow to rest for 5 minutes before serving.



Serves: 2

Total preparation time: About 20 minutes



http://www.lobels.com/recipe/celeb_bobbyflay01.htm



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