Hi - 
It appears that you are attempting to learn 
English by the (somewhat dubious) method of
participating in an English-language cooking
conference. This might work if you have a
good basic knowledge already and maybe a 
tool or two at your disposal. 

Out here in the USA we use Google Translate,
which is highly inadequate but is a start.

If you had a dictionary (slovar, leksikon)
to consult, it would be very helpful.

Remember too that our vocabulary is not going 
to be typical.

Until you have posted enough here so we can
get an idea of your level of proficiency in
our language, I am going to answer your posts
as if you were an established member or at 
least with a good working grasp of English and 
a decent, relatively painless way of 
deciphering things you don't understand.

To answer a couple (two) of your questions
about beverages:

Kenyan De Haute Montagne - the first word is
the origin of the product, which is Kenya in
Africa. The rest of that mess is French and
means "from high mountain" - that is, the
tea plants are supposedly grown at high 
altitude. I am not sure but believe that 
this is a pretension or a marketing ploy,
sort of the way Folger's uses "mountain
grown" to describe its coffee.

 DD>   Place ground coffee in the filter of a drip coffee
 DD>   maker. Add water; brew according to manufacturer's
 DD>   instructions. Serve immediately in espresso cups with
 DD>   lemon twists if desired.
 KW>  Whatever that is, it ain't espresso.  :)
DD> It also ain't my recipe. Most people would
DD> not know *real* espresso if it bit them on
DD> their left gluteus maximus. Denis asked how
DD> to make espresso. My answer was correct -
DD> ground coffee, water, heat.

Dave neglects one important ingredient in his
recipe - steam under pressure is necessary for 
espresso (espresse, expresso, express, ekspres, 
all these spellings are used in various 
countries). Espresso is significantly different 
(stronger but not necessarily better) than 
coffee brewed in the ordinary ways.

==

This Thursday 26 November is the Thanksgiving
celebration in the United States. I notice that 
Kurt Weiske has asked for suggested recipes
for side dishes to be served at this feast, so
today's recipe theme (in my posts) is Things
That Might Be Served on the Side at a Holiday
Dinner. As it's not clear yet to me if you are
a full adult yet, I'm starting with this one, 
which you might (or might not) approve of as an 
adult, but which would be suitable for a child 
if diluted a bit. The person who invented this 
has a Russian first name - his mother was 
Russian; though his last name looks east German 
or perhaps Polish, his father's family was from
Bavaria (southern Germany).

"Passionfruit" sorbet
cat: yuck, palate cleanser
servings: 4

1 pt Pagan Pink Ripple

Freeze in ice cream freezer.

Source: Alexis Viereck
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