villasv

My main example is rooibos because at least it can make espresso-like strong brews, and is sold at some coffee shops here and there. But I personally prefer Mate too, though for cold drinks :-) And if I’m just in for some caffeine, black tea is the easiest to source (around here). Matcha latte is also growing in popularity! As well as London Fog.

I love all of these, but I’m one of those tea-adventurous coffee drinkers who care about the taste more than the caffeine.

Tldr climate apocalypse for the coffee plant might shift the market towards alternative plants. While technically true that coffee plantations will struggle in the coming years, this just means higher prices and worse average quality off the shelf.

A bit of nothing news, imho.

Coffee alternatives like rooibos are already here and the market is very resistant. Cheap coffee drinkers are irrationally attached to the bad taste they feel nostalgic for. Fancy coffee drinkers will absorb the higher costs without looking for alternatives. It’s only the tea-adventurous coffee drinkers that care about these innovations, usually due to caffeine consumption restrictions which is also a disputed market because decaf coffee quality is improving.

Dark roast does have more caffeine per gram, because there are more beans per gram, because beans become lighter as roasting continues and more CO2 is released.

Counting caffeine per bean indeed darker roasts have less caffeine, but it’s a tiny tiny difference, so the effect of the whole bean getting lighter wins out when measuring caffeine per weight.

As for decaf, all methods affect taste. Swiss Water isn’t inherently better. Water is a chemical solvent. Is this an ad?

Agreed. I’m all in for a Starbucks once in a while, but even though they have great drinks, the roast level is the darkest I’ve ever seen. Saying it’s not “burned” may be technically correct but people don’t say that literally anyway, it means that the coffee characteristics are gone and only roast notes comes through, which is totally true.

Maybe add some umami to give it a non-salty savory touch?

Tofu is like a third of the sirloin stake? Did not expect that “eating less plastics” would be among the benefits of me not eating meat. Strange times.

I think It's a matter of time. Eventually the small time brewers and popular cheap brands come in to chase any margin gaps.

So the very basic solution to the mystery is that winter foods are those that are usually harvested to be eaten during winter :-|

Pakora are fried veggies, samosa is pastry, paneer is cheese, naan is bread. You can eat any of those with rice and sauce, but you can also have them without. Indian food has a lot of variation on flavours, texture, visuals, as expected from any cuisine with such a rich history.

Can you recommend something from Indian culture that isn’t what I have described above?

No because "overkill on spices, sauce and rice" is subjective. If "it’s always the same flavor" then either 1) you're keep ordering the same stuff 2) the restaurants you've been to do lowest cost easy menus 3) it's not the same flavor but it looks like so to you because you're not used to it.

Next time ask the server for "solid food, no liquids" instead.

New Kurtzgesagt video, a new opportunity to improve my filter bubble by blocking anyone who starts parroting factoids about their ties with the Gates Foundation 🤭 great day

Morning Show seasons 2 and 3 condensed in a single week

Mine has been working fine, but the instance did lose all my "Mark as watched" videos, and for some reason one specific channel never makes into the Subscriptions panel, but I just have it as a favourite and it ends up almost the same. The instance I was using for Piped is now borked, so I'm hanging onto Invidious for now.