Quoting Michael Loo to John Mccoy <=-

Tim Horton's.

The quality has been noticeably worse since they lost their
original supplier years ago.
McDonalds picked up said supplier and their regular coffee
nowadays tastes very much like the old Tim's.

And that supplier is Higgins & Burke which sells coffee under the
homey sounding name Mother Parkers. Don't let the hokey name fool
you: it's a large company. It's privately held, not public, owned
and operated by the fourth generation of the Higgins family. Mother
Parkers is also a fairly dominant supermarket brand of ground and
instant coffee here.

McDonald's coffee has had its ups and downs. For a while, Green
Mountain Roasters was its main supplier now, who knows

They have four regional suppliers: Green Mountain, Distant Lands,
S&D (Davis and Switzer) and Gavina. I guess they are too big to rely
on just one supplier exclusively.

By all reports from cross border travellers I know the Canadian
coffee is better. And it just might overtake Timmys in popularity.

Right now the coffee market is split up:

1 Tim Hortons
2 McCafe
3 Second Cup
4 Starbucks
5 everybody else

Second Cup is a successful Canadian coffee house chain. (Back when I
was a banker I helped a lady set up the first franchise in Ottawa
back in the 70s.) Yellowknife has a copy cat knock off of it called
Gourmet Cup.











Cheers

Jim


... Drinking outside on patios really puts you back in touch with nature.

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Quoting Shawn Highfield to Sean Dennis <=-

McDonalds is the best coffee now. (Strange as that sounds)

It used to be absolute dreck but things (suppliers and priorities)
have changed. And Timmy's has all kinds of problems under the new
ownership.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Twigs
Categories: Lithuanian, Doughnuts, Alcohol
Yield: 6 servings

1/2 kg (1 lb) flour
1 pn Salt
1/2 c Butter
6 Egg yolks
2 Whole eggs
30 g (2 tb) sugar
1 c Sour cream
30 g (1 oz) rum
1 ts Vanilla extract
Powdered sugar
Oil for deep frying

Blend yolks and 2 whole eggs with sugar until thick and lemon
colored. Sift flour into eggs, add sour cream, vanilla and rum. Mix
well. Beat dough with rolling pin, folding dough inward, until dough
shows blisters. The more air is incorporated into dough, the lighter
the twigs. Let dough rest in refrigerator for a couple of hours.
Roll out dough very thin, cut into strips, 10 cm/3 inches long and 2
cm/1 1/2 inches wide, cut a slit in center, pull one end through
slit. Heat oil in deep pot or deep fryer, to keep oil from foaming
add 2 pieces raw potato. When the twig is placed into hot oil and
rises to surface fast, this means that oil is at right temperature.
Fry until golden brown on both sides. Drain twigs on paper towels or
brown paper and dust with powdered sugar while still hot.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM



Cheers

Jim


... Brewing espresso unlike other ways of brewing coffee is rocket science

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