u/Kevin1314171

Not exaggerating. 34 years on this earth and I’ve only ever drank cowboy coffee, keurigs, or Vietnamese phin filters.

I thankfully ran into no issues making my first pot and this is the most decadent cup of coffee I’ve ever had. It’s thick, somehow vaguely creamy, and so god damn smooth.

I used a frankenstein mix of bustello and lavazzos grounds. The Vietnamese coffees I had seemed too coarse. Maybe I’ll mix some with my other grounds and see if it works.

So thank you to all of you that always answer questions, and post advice.

I was able to apply all the lurking knowledge I’ve accumulated to make (for me) the perfect cup of coffee. You’re all awesome and this little pot is one of the best purchases I’ve ever made.

American here.

I’ve been told that it’s the gamey taste I hate, even when I’m cooking it and especially when I’m rendering the fat it smells like socks and wet dog to me.

I’ve tried crusting it in spices, Dijon mustard and herbs, and even maple bbq rubs (don’t murder me). The only thing I can do is have eat bite with like a tablespoon of mint jelly and that’s how I can eat it.

My girlfriend loves rack of lamb, and I cook it all the time for her, she has no complaints. So is this just something to get accustomed to? Even when I think it’s particularly strong she has no complaints.

Any advice from experts here? Where I am really only has sealed racks of lamb, so would letting it air out overnight help (me)?