this is going to be my next buy - local coffee grown in northern NSW

http://www.smadasolutions.com/NatsCoffee/index.php?option=com_frontpage&Itemid=1

I agree!

Dunkin Donuts or sometimes Columbian.

I get the one in the yellow can - it's a different type of coffee and very good!

I always have some Café du Monde in stock. It comes in a light orange metal can and costs under $5, a rarity, for a full pound, also a rarity now. Sometimes I want the chicory flavor. That's one coffee that I don't like too strong, though. Where are the beignets?

Don't drink coffee at home, and am back up to a cup a day at work.

You guys are gonna hate me, but I like MacDonalds coffee, buy it black, and with a sachet of UHT milk...all of three times a year.

Nowhere around here can do a short macchiatto, but I LOVE them (and have maybe one every year or two)

That's the one I buy........... Cafe du Monde.

It has no coffee smell, is thick and tastes so darn good...!

I like it with milk and a croissant or something sweet. The chicory flavor seems to overpower the coffee flavor if the brew gets too strong. I wonder how pure chicory coffee substitute tastes. Might as well light up a dried Belgian endive, I suppose.

I also have usually D'Aquino espresso in stock.

Indeed!

Oddly enough, I have to go to the store today that stocks Cafe du Monde, so I will pick up a can.

Have to get 3 jars of Baby Food to make a Carrot Cake from scratch & cream cheese frosting.... Um, moist.

Got some dandelion root and chickory "teabags"...very strong, very bitter...nice sometimes.

Yeah, dandelion, daisies, and endive are all in the same familiy. The root of those plants has traditionally be used as a coffee substitute during bad times. In the US, coffee with chicory is a New Orleans specialty, started by the French Acadians, who left the northeastern coastal territories, or rather who were booted out by the British, and who moved mostly to Louisiana. The Acadians became later known as Cajuns.

Got a book about all that...includes frog legs as an ingredient (and makes some very good tucker).

Only coffee with chickory down here is a sickly sweet syrup, that I can't seem to find a use for in any way...

Wait a second, coffee with frog legs? Café du Ribbeet?

errrrmmm, no the arcadian/cajun thing.

You never know for sure when it comes to a ragin' Cajun!

One of the recipes advises (way too late) that the prawns are to be left unpeeled, and peeled after cooking...else it will be too hot.

Sort of got the gist before I read that bit.