Growing it for Men's Health - Movember · Sunday November 20, 2011 by colin newell
Hey! If you enjoy this blog, are male or have a male in your life – please consider supporting Men’s health in November!
It is Movember and I have tossed my razor for the month of November 2011.
Please consider a small donation to my Movember team at the University of Victoria.
If you are a dude or there is a dude in your life, please remind him to take care of himself and get “checked” at least once a year.
Prostate cancer is a battle that you can win – if you stay on top of it. So say “I love you” to the ones you love by looking after yourself.
Feel free to click here for a small donation to my Movember team.
Thanks everyone!
The Tim Hortons Starbucks McCafe Battle Royal Brewing · Monday November 14, 2011 by colin newell
Had an interview with 9 CBC-1 regional stations this morning… starting at 4 AM My time – on the Wet Coast.
Talking to Sydney, Nova Scotia, Corner Brook, Newfoundland, Charlottetown, P.E.I. – Yellowknife in the North West Territories, Whitehorse in the Yukon, and 3 wonderful spots in B.C.; Kelowna, Vancouver and Victoria. Let’s not forget Calgary’ Alberta!
Which means I was up at 3:30 AM prepping after a fairly full 4 hours of sleep. Who needs a coffee? I do, I do!
So let’s get down to the skinny cappuccino on this issue shall we?
The big question in the news today is: Venerable Canadian coffee and doughnut icon to unveil espresso and specialty coffee service to double-double take-out java junkies nationwide – starting in Ontario today… So why now!
Excellent question. Here is the deal: Tim Hortons has a throttle hold on drip coffee take out in Canada… 80% of the market share. That is something like 1 billion cups of java in one year. But it is a flat market place. And they have virtually no stake in the lucrative and growing specialty coffee sector… which accounts for upwards of 3% growth annually.
Oh yea… and McDonalds is doing it as well with their 2nd or 3rd time rebooted McCafe series of gourmet coffee kiosks – often and in almost all cases located within many standard McDonalds franchise locations.
You have heard the joke about the Starbucks located within the Starbucks? Well, this is the real deal. And here is the kick: The espresso coffee service at the McCafe is not half bad. I say that because I have had it. And for some in the industry, this might be scary… but I will explain why there is nothing to worry about.
How are existing Tim Hortons customers going to respond?
Well, this is not the end of the world. Truth be told, Timmy’s customers are a loyal lot and, if I may be blunt… Put it in the menu and they will eat it or drink it. Tim’s is constantly rolling out new ideas, and although I might not be a big fan of their drip coffee (which I described as miserable in a recent Financial Post article) nor their greasy little Tim doughnut morsels (manufactured and frozen in Ontario only to be shipped nationwide only to be reanimated.) – I do enjoy the occasional sandwich or bowl of Chicken Noodle soup while I am on the road.
If they put espresso and cappuccino on the menu, someone is going to try it – particularly the up and coming next generation of coffee consumers… whomever they might be.
I guess I know coffee – so what am I expecting personally?
Tims drip coffee service is 1950’s old school miserable; poorly blended arabica coffee brewed in old school gravity brewers into glass urns where bitterness is given an open invitation to the caffeine party within minutes of the pots being put out on the hot plates!
Even McDonalds has joined us in the 21st Century with sealed air pots and professionally sourced 100% Arabica blends that taste, well, like coffee… and often good coffee at that.
How will Tim’s fair? It really depends on how motivated the Horton mother ship is. At McDonald’s McCafe kiosk, they use Franke Swiss made machines that are more reliable than gravity and unflinching in their coffee brewing precision. These machines are upwards of 30G a pop and in skilled hands are capable of producing a winning double tall skinny latte. They will not win any barista throw downs but they will satisfy the commuter in a hurry. Time will tell, readers… Time will tell.
Does Starbucks or the independents have anything to worry about?
Heck no. Starbucks customers (like their McCafe and Independent counterparts) have fierce and unbending loyalty to their product and preferred fix. Certainly, the occasional java junkie will be enticed by the rock bottom prices – but they will only return if the product is stellar.
Some in the industry feel that this will set back all the ethical progress that has been made in the area of fair trade, direct trade, and online specialty coffee auctions. Not so fast. These markets are entirely different than the New York C markets that Starbucks, McDonalds and (ultimately) Tim’s will be pulling from. In fact, the real showdown here is between McDonalds and Tim Hortons. Starbucks is still a cafe and their priority remains, coffee for the masses.
Will I try it?
I regularly head into my local Tim Hortons in the interest of research… just as I pop into Starbucks and McDonalds. Tim’s coffee needs work. And it is a simple fix. Am I curious about what their “specialty coffee” service will taste like? You bet.
Will it stand the test of time?
McDonalds has made several attempts to enter the specialty coffee market – with limited results. We are still not sure now McCafe is going to look in the long term. Tim’s, like McDonalds has nothing but time. If it does not work now, they will certainly try again in the future.
Meantime, I am brewing a pot or two of Jamaica Blue Mountain Clifton Estate coffee… from a farm that has been in active production since 1770! Here is the thing about coffee: Coffee is recession proof. It stands the test of time. It’s here to stay. Imagine all the things that have come and gone since the 1700’s.
However you brew it, coffee is here for the long haul.
Colin Newell is a Victoria area resident and coffee expert – he has been studying the delicate brew since the late 70’s and offers his wisdom freely.
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Mad about Fall Chapter 1 Vegan Texas Chili · Wednesday November 9, 2011 by colin newell
One of my Monday to Friday things is a hot lunch – that is prepared by Andrea and I.
We get out for lunch a minimum of once a week (and go out for dinner at least once a week…) and generally, I have some prepared meals ready to go for lunch time.
Photo above – Leave the beef in the field where it belongs with my Vegan Chili!
Some of my favorites (that are cooked and frozen) include variants on Texas chili like Alton Browns Texas Chili – Cajun dirty rice – Jambalaya, prepared in a variety of ways.
And as much as chili is close to being my hearty favorite, I do not like the meat component so much – and I hate beans in any meals. So, here is a variation on the Alton Brown chili – featuring kit brewed Irish Ale.
Heat a large stock pot with a few tablespoons of canola oil.
Prepare 1 block of firm organic tofu by draining and cubing.
Create a spice bag with a large zip lock freezer bag adding:
1 teaspoon each – garlic powder, oregano, smoked paprika, plain paprika, cumin – and 1 tablespoon of pepper.
Add the cubed tofu to the spice bag – shake until all of it is well coated.
In oiled pan, add the tofu in 3 or 4 batches browning on both sides (about 3 minutes per side.) When done put aside on paper covered plate (to absorb excess oil)
Slice up vegetables; medium onion chopped, red pepper diced, orange pepper diced, two stalks of celery diced, Poblano pepper diced, Anaheim pepper diced, Red chili pepper and Serranno chili peppers diced.
Add to stock pot – saute for 10 minutes or until translucent.
Add 1 Chipotle chili (where a lot of the heat comes from…)
Add 1/4 cup of beer to de-glaze. Cook it off for around 2 minutes.
Add large tin of diced tomatoes.
Add 2 bottles of salsa (one hot, one medium)
Added 2 tablespoons of chili powder and 2 teaspoons of cumin.
Add 12 fluid ounces of beer and 60 nacho chips (seriously, the chips thicken the chili).
Add 1 large tin of drained chick peas.
Bring to boil. Then add tofu. Reduce to simmer for 1 hour.
Serve with corn chips and beer.
This dish is vegetarian friendly and equally nutritious to anything with meat in it.
Thanksgiving 2011 - so much to be thankful for · Monday October 10, 2011 by colin newell
Just spent a wonderful 3 day weekend at Point no Point cabins – Andrea’s and my primary get-away.
Timely escape as it is Thanksgiving weekend – and true to form, we never do anything within the realm of ordinary. This is Canadian Thanksgiving weekend – yes, I think it is earlier than our American counterpart… all about seasons and all. We harvest earlier.
Anyway – this weekend we had our favorite cabin (it is a secret…) – packed in some wine, some food and some radio equipment (to keep station VA7WWV on the air – kind of a civil defense priority!)
Dinner on Friday night was a quickie of gourmet kosher all beef hot dogs, beer and potato chips – the beer was Blue Buck. We arrive around 4 or 5 normally on one of these weekends and the sooner that we get into the outdoor hot-tub the better!
Saturday morning included a road trip into Sooke, B.C. for lunch at “The EdGe” – I had the kitchen sink bowl and Andrea had their classic burger served on an in-house triangle shaped bun. The Kitchen sink includes a bit of beef, white fish, shell fish, some pasta in a spicy Thai style broth.
Afterward we had a quick coffee at “The Stick” in Sooke.
On our way back through Otter Point, we stopped at the Tugwell Creek meadery – for those unfamiliar with mead, look it up. Oddly, I have around 8 bottles of Tugwell mead in my wine rack that are untouched – good thing some of them will last upwards of 1000 years! Yes, we bought two more bottles!
Saturday evening dinner was at “The Point” restaurant – and for a change we ordered all appetizers; Frisee salad featuring pork belly and soft boiled egg on frisee lettuce, seared scallops on a marmalade biscuit, a duck confit treatment, and an in house “tortilla chip” salsa thing… cannot remember what the protein on it was.
We had a bottle of an Argentinian Malbec with this collection.
We tend to avoid the mains at the Point no Point restaurant because they tend to be somewhat over the top, not so much with the quality (which is great) but the quantity – I avoid mains that have too much on the plate.
Dessert. For a change, we ordered two: the Creme Brulee and their awesome chocolate mousse.
Getting away from the grid gives us a great opportunity to count all of our blessings – and there are lots of them; great health, wonderful marriage (15+ years and every day is part of a remarkable honeymoon!), steady work, awesome friends and on and on and on. I am sure my readers have their own stories – love to hear them in the comment field of course!
The Sun was out the entire weekend – which is a little odd for this time of the year. The Sunday was spectacular – and we sat at the Beach House at Point no point, completely alone and undisturbed while a brilliant Sun blazed down – we imagine the temperature rose to around 20 degrees © for a while.
As I mentioned on my twitter and facebook feeds, I am kind of off the grid for a while I study for my Apple Technician certification (and it is a lot of study…) – I will be blogging and posting the blog URLs on twitter and facebook — just no random musing on the social network sites – at least for the time being.
Hoping you all have your own version of a great Canadian (and coming up… American thanksgiving!)
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