Jace McCown

From what I can see the glass ones get mucked up pretty easily thanks to minerals in your water, unless of course you're using a straight reverse osmosis filter with no remineralization, which I hear is a bad idea. Does yours get mucked up Paul? To clarify its just a visual thing, as the inside of any opaque one with also get minerals on it too. Maybe that warm coat can hide the yuck?

I'm surprised to hear your hesitation over stainless. I've heard that depending on your source, glass can be of concern, but I haven't heard anything bad about stainless unless you're not getting the right alloy.

I'm looking for one with a big capacity (2 quart, but most seem to be 1.8 quart/1.7 L for some reason) adjustable temperature, insulated (ideally), and no plastic. I've found a 1.7L full stainless, insulated, but no temp control. It seems all the ones with temperature control have plastic parts where the probe is mounted.

What's your opinion on silicone? I'd think they could use silicone to serve as the gasket in the temp probe and do just fine.

I've never used one of these before, so I have no experience with the cordless feature, I mostly use mine in one spot, but I can see how cordless would be nice. I've also seen some come with a drop in tea infuser, and I thought that was a pretty slick idea.

Like this guy, but insulated?

https://www.wayfair.com/the-Temp-Select-BKE720BSS-VIL1267.html

So hear it's best to not boil for coffee or tea, but to heat to 160. So it would be awesome to have a kettle with an adjustable temp. Also, aren't some of these kettles insulated, making them heat, and hold heat even better? Your glass kettle needs a coat Paul!

Cj Sloane wrote:
Adding sugar (aka molasses and honey) to your bullet-proof coffee is a terrible idea. You are drinking a donut, basically!

I believe you can be healthy eating high fat/low carb (like me) or low fat/high carb like a vegan but when you eat high fat/high carb, well, that's SAD (Standard American Diet).

I understand your concern CJ, but I think you might be taking it a bit too far on this one. I drink this coffee over the course of a few hours. The calories in 1/2 tbsp of honey is only 32, The calories in 1 tbsp blackstrap mollases is 47, so 23.5 in 1/2 tbsp, added together were talking 55.5 calories. The calorie count in an original glazed Krispy Kreme donut is 200.

So its like eating 1/4 of a donut, over the course of a few hours, with two eggs, the fats, and all the other stuff.

The primary reason I add molasses is for the minerals. Correct me if I'm wrong, but molasses is the by product of white sugar production, it contains most of the minerals spun off of the sugar when it is centrifuged to produce white sugar. Sugar cane is a crop with deep roots capable of extracting minerals from deep in the soil. Not sure on the source quality here, but here is an article on it. blackstrap molasses

The honey I include for the allergy defense.

Also, it helps it taste better

My bullet coffee omelet is the least of my sugar problems, Reese's Pieces and Dr. Pepper see to that.

I never drank coffee until my wife started doing this with the butter. I threw in the egg and was hooked.

Cris Fellows wrote:
Jace, Wonder how this could be tried sans microwave?

Swedish egg coffee might be a solution for no-microwave. It involves brewing the grinds, shell, and egg all together then straining it out. I imagine you'd need to watch the temp of your water, or you'll make egg drop coffee.
http://www.thekitchn.com/have-you-tried-swedish-egg-coffee-194230

Cris Fellows wrote:
Jace, Wonder how this could be tried sans microwave?

I'm sure it could, but its pretty laborious as is. I'd be interested to hear your qualms with microwaving? energy use? nutrition?

And oh yeah, save the egg shells, rinsed and dried on the counter, and grind them with your coffee beans. Brew your coffee with them for a calcium boost and to reduce acidity of the coffee.

So one addition I haven't seen so far that we've been doing for about a year is eggs.

Yup. Eggs.

In a 1 quart mason jar:
(measurement's are inexact)

1tbs butter
1tbs coconut oil
.5tbs blackstrap molasses
.5tbs honey
2 eggs
Dash of cinnamon or other spices
Stevia or monk fruit to taste

Fill the jar to the shoulder with coffee, if warm, use immersion blender to blend.

I pour into my hydroflask 32oz thermos and fill the rest if the way with whole raw milk. (Maybe half a cup or so)

Heat slowly in the mason jar (1 min on high at a time) to bring to desired temp, too long in the microwave and the eggs will cook out of solution. With slow heating the eggs will act as an emulsifier and hold the fats in solution all day. Pour the "coffee" back between your thermos, or blend to keep the eggs well "disolved" until cooked, then it will stay in solution. I usually drink this for breakfast and sip it throughout the day usually until early afternoon.

It's asphalt shingle. I would definitely use a standoff trellis for all the reasons you mentioned Casie. Probably a galvanized, welded wire fence with 2-3 inches (?) of air gap. Weight on the gutter would be reduced by using an expanded clay medium, and by reducing root mass and plant stress with constant access to water, but then we're basically talking hydroponic growing, and I don't want to mess with maintaining nutrient levels and such, and I don't have a good way to incorporate aquaponics, especially on the higher roofs.

However, if I could get a vine with perennial branches, then I could have the vines grow from planter boxes, with soil from the ground or lower roof level and then grow up to the roof level. With maypop or beans the yearly die back would prevent this, but kiwi, or maybe grape, could make the distance over a few deasins. Pruning would be an issue though, and removing leaves in the fall would be difficult with the standoff trellis.

Thoughts?