Last night I viewed a DVD of Ernst Lubitch's 1932
classic "Trouble in Paradise."  Both lead actresses
exhibited a surreptitious behavior. They hid behind a
morning newspaper while doing it.  I remember it as a
point of conversation in other films of the thirties
and forties.  Does one, or doesn't one? So here's my
off topic (though coffee related) question.
Do you dunk?
         Breathlessly waiting,
                         Paul
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around http://mail.yahoo.com

Good way to ask the question.
I must admit that the actress behind the paper had nothing to do with dunking but to answer your question, no I never dunk. Lots pf people do dunk; I see it every day.
regards,
---- PAUL RIFKIN  wrote: 
<Snip>

wanna see another classic 20's/30's movie? Reefer Madness...
---- PAUL RIFKIN  wrote: 
<Snip>

I find it very difficult to have coffee without having something to 
dunk in it...I've even gotten to dunking pretzels when I've run out 
of biscotti  :-)
Ciao,
A+
<Snip>

I don't do donuts anymore, but when I freely partook of carbs I never  
dunked.
On Jul 30, 2006, at 9:59 AM, PAUL RIFKIN wrote:
<Snip>
Sandy Andina
www.sandyandina.com

I do, however, occasionally indulge in low-carb sugar-free biscotti-- 
if they are too hard I will fleetingly anoint them with coffee, but  
not so deeply or so long as to constitute dunking.   ;-)
On Jul 30, 2006, at 12:03 PM, Angelo wrote:
<Snip>
Sandy Andina
www.sandyandina.com

On Jul 30, 2006, at 12:03 pm, Angelo wrote:
<Snip>
Soft or hard, with or without salt?
John Blumel

I like to dip a croissant in black coffee every once in a while. It's =
really really good.
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Merl Reagle on Dunkin Donuts: "Put the 'D' at the end, you get 'Unkind
Donuts,' of which I've had a few in my day."
That said, I do not dunk.
On 7/30/06, PAUL RIFKIN  wrote:
<Snip>
-- 
Steven Hay
hay.steve -AT- gmail.com
Barry Paradox: Consider k to be the greatest element of the set of natural
numbers whose description require maximum of 50 words: "(k+1) is a natural
number which requires more than 50 words to describe it."

Utz -Extra dark w/salt. Mind you, this is only in a dire emergency. 
Btw, I've seen discussions on alt.coffee on whether to add a 
mini-pinch of salt to the portafilter to improve the shot. The jury 
is still out on that one.
I find it unfortunate that where I live (Upper East Side of 
Manhattan) that I can not get a plate of mini-biscotti (biscottini?) 
served with my cappa. All they have are heavy pasteries, which are 
not dunkable.
There's nothing like sitting in an outdoor cafe on a summer's eve 
dunking my biscotti as I ogle, er, observe the parade of sweet, young 
things floating by....
And people ask me what I do with my time now that I'm retired. Ha, ha...
Angelo
<Snip>

This is a multi-part message in MIME format.
Ah, I just made a double recipe of biscotti on Saturday. Which means: 
lots & lots - a dozen eggs. Was going to do four flavors, but after 
making two flavors of sticky-buns, French bread and a loaf of plain 
American type (to slice for sandwiches for my picky family members), I 
decided two flavors were sufficient. Apricot, coconut, almond for one - 
the other was a peanut butter w/peanuts & milk chocolate (kinda made 
that one up myself).
My absolute favorite is almond - shades of my childhood - every 
holiday... in an Italian household. Mmmm. Next time - these apricot ones 
didn't turn out that good because of the apricots I used (last time I 
had some nectarines I dried myself - they were SO tasty)
What is sadder than not being able to get /biscotti /in /Manhattan/?!! I 
hear the bagels aren't the same, too. :'(
I've actually been researching starting my own small business (making 
biscotti), after the career counselor at the community college suggested 
it to me last week. Need to see if there is actually a market for them 
around here...
Lynne
Angelo wrote:
<Snip>

<Snip>
I would love to be able to get the old fashioned Anisette toast, 
loaded with anisette. What they sell now has only a subtle "whiff" of it..
<Snip>
Funny, the best bagels I can get are from an Italian market type 
place...but, to get good, reasonably priced Italian cookies I have 
friends bring them in from Astoria. That place is locked in a time 
warp and seems to be resisting the bland homogeneity (and ridiculous 
rents) that the yups have brought to Manhattan.. Oh, well... the 
price of "progress", I guess...
<Snip>