If you’re ever in LA, you should go check out QUAT (along with their associated cafes Kumquat and Loquat, and bakery Fondry). Amazing selection of gear, coffee, and other odds and ends like artisan chocolate. My wallet is very unhappy that I live nearby.
Hot smoked the salmon myself over applewood chips. Surprisingly easy on a gas grill. I’d love to claim the rye was homemade, but I’m not that skilled of a baker.
For this you really want the best, “blackest” rye you can find. Jewish rye would work as well, but I prefer the tangier, denser black varieties for stuff that isn’t a deli sandwich.
Salad
- 8oz hot smoked salmon, deboned, skinless
- half a large carrot
- one celery stalk
- two green onions
- black pepper
- kewpie mayo
- lemon juice
Slice your black rye nice and thick and let warm in a toaster. Spread generously with grey poupon or the mustard of your choice. Mound with salmon salad, top with micro greens or another garnish.
I know they’ve been getting a lot of hate lately, but I couldn’t pass up the chance to give it a shot at a really solid coffee shop.
Overall, I actually quite enjoyed it though I doubt it’s something I’d brew at home. I personally didn’t find the watermelon flavor too overwhelming, though I can see how someone with a potentially more sensitive or acute palate would see this as way too fruit-forward.
As for the brew itself—10/10. Really perfectly extracted, served at an ideal temp for drinking.
If you live nearby or are visiting definitely stop by Monolith. Next time I’ll give their espresso a go.
Had tons of leftovers sitting in the fridge—perfect for fried rice. I’ll include the recipe here as I threw it together:
- day old jasmine rice
- leftover peking duck (meat only)
- chopped cucumber, scallion, red chili, garlic
- diced carrot
- egg
- leftover stir fried pea greens and mushrooms
- dry seasoning (salt, white pepper, chicken powder, sugar, msg)
- wet seasoning (chili paste, sichuan chili oil, soy sauce)
Rapidly approaching the end of this bag of beans—it’s been a very enjoyable batch from Loquat Coffee, here in Los Angeles.
I do a variation on several iced pour-over recipes though my measurements were a bit rushed this morning due to a herniated disk in my back that has me mentally distracted.
Today was:
- ~20g coffee ground at 8 in a Fellow Opus 2
- ~100g ice in glass
- water at 88C
- 30 sec/30g bloom
- 2 even pours for total ~220g water
- add extra ice to top it off