SC - observation-OT

[Gedney, Jeff]

><< Ok ok now you all must remember that if todays folks were to drink real
> coffee you would gag as from what I have seen and talked to people it was
> very thick and sweet.... >>
>
>Sounds a lot like the way my 'cajun grandfather drank his coffee, but then
>again, he also insisted on a bit of chicory in it, and rumor is he also threw
>a whole egg into the pot to thicken it.  He also insisted that it was most
>properly served by pouring sweetened, heated real cream into the cup at the
>same time as the coffee.  The cream was thick with sugar, and the coffee was
>as thick as the cream.
>
>Mordonna (who doesn't have a macro with her name yet)

A little different blend.  Middle Eastern coffee has crushed coffee and
sugar boiled with water until you get a black caffinated simple syrup.
Your grandpappy liked that bayou mud.  I'd almost bet he used a
tablespoon and a half of coffee mix per cup, and if he was real
traditional, he'd run about 3 to 1 coffee beans to chicory through a
hand grinder.

Did he crack the egg and drop it in shells and all or did he stir it in?

Bear (who's about a quart low, but working on it).
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