Starbucks

I decided to take a different perspective on the assignment. (I don't know if it will count or not) It isn't a cookbook, but a collection of ideas. Being a Starbucks barista, I decided to go on the Starbucks website to look for recipes (as I know they exist somewhere there). There is a section on the website called, "My Starbucks Idea". It gives customers and just about anybody to throw out a suggestion they have. People occasionally submit recipe ideas on here. I believe this gives coffee/tea drinkers galore a community membership significance. They can share their ideas and likes of what they enjoy. All of them being narratives of their experiences from Starbucks and their experimental drinks they have created, bringing them lots of happiness and excitement.

Examples from the website:

Submitted by smalleen75

"As a former barista who liked to play around w/ recipes, the toffee nut hot cocoa is amazing. If you put in equal amounts of mocha and toffee nut w/ the standard pumps of vanilla, it is delicious. I find the mocha to be rather rich, so sometimes I pump one less pump of mocha and one extra pump of toffee nut.

tall: 1 pump vannilla, 2 pumps toffee nut, 1 pump mocha.

delicious!!"

Submitted by Legacy

Okay, a Barista at my local Starbucks and I worked together and found a really good recipe for a Snickerdoodle Latte and a Snickerdoodle Frap.

Snickerdoodle Latte:

Standard latte base

2 squirts each of Vanilla, Cinnamon, & Toffee Nut syrups.



Snickerdoodle Frap:

"Start with a Cream base, but add a splash of Coffee Base mixed in with it.

1 squirt each of Vanilla, Cinnamon, & Toffee Nut.

Both can be topped with whip cream and Cinnamon Sugar.

Just a warning though... the Frap is SUPER sweet. But they both taste surprisingly like the cookie!"

Term Project

I've decided to do a taste sampling of different teas. There are so many different kinds of tea and it is something that I am interested in. I want to see what kind of different answers people can provide me with.

I have selected 8 types of tea that I will provide an organization on campus (that I'm part of) with and have them fill out my hand outs. The teas I've chosen are chai, black, earl grey, white, green, peppermint, passion, chamomile. I will have printouts of fill in one word answer questions. The questions I've chosen are:

What is the aroma like?

How does it taste?

In addition, I want to research a little background information on tea and see what sorts of lexicon they provide me with. (Especially different types of adjectives they provide for taste and aroma)

Twitter Recipe

Milk Tea

Use 2 black tea bags for 12-20 ounce hot H2O. Seep 4 mins. Add warm or cold ¼-1/3 cup of milk. Sweeten to liking. (Optional)Try with Earl Grey Tea or sweetening with vanilla.

The first one is called, “I love Chocolate! Cookbook,” by Mrs. Fields (1994). The second one is, “Baking & Pastry: Mastering the Art and Craft,” created by the Culinary Institute of America (2009). I chose these books because they both focus around desserts at one point or another. By choosing these books, I picked out one recipe that they both shared: chocolate soufflés. First and foremost, I want to compare and contrast the lexical items they use in these recipes.

Mrs. Fields CIA

[the ceramic dish used for baking]

Ramekins soufflé dishes

[melting technique using steam]

Double boiler “in a bowl over barely simmering water”

[The different terms for mixing]

stir blend

whisk whip

beat

[Preparing the dishes with butter and sugar]

“Butter and sugar” “coat…with a film of softened butter…dust with sugar”

[Putting in sugar ]

“slowly add sugar” “gradually sprinkle in the sugar”

[mixture of eggs, sugar]

N/A meringue

Other differences? Relevant? Not sure.

-CIA has their recipes in number form, and Mrs. Fields’s is presented in somewhat of a paragraph format.

-Fields’s mentions different bowl sizes (small, large, medium), but CIA does not (just a bowl).

-CIA is more to the point (short and sweet), while Mrs. Fields is more descriptive and breaks each step down.

-CIA's book is in a form of a textbook with their main audience focus on pastry art students, while Mrs. Fields's book is more friendly...towards the general public?