Chris Pirillo » coffee

Boca Java Coupons

coupons — Thu, 01 Oct 2009 08:53:15 +0000

Boca Java Coupons is a post from Chris Pirillo

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Gourmet Coffee Beans: The Choice Is Clear
By Tana Ticer

Gourmet coffee beans are that delicious step most vital to creating that morning cup of java. Whether your choice is a regular or decaf, coffee beans are those little beans that when ground, boiled, and seasoned to perfection, make our early morning experience more lively and exciting. Of course, not one coffee bean will ever suit everyone, but thanks to coffee bean manufacturers, there is a coffee bean suited to every taste. Around the world, the choices associated with a good coffee bean is determined by the selections of the population served. However, there are a few selections that are universal.

All gourmet coffee beans are created from selected Arabic coffee beans. Only Arabic coffee beans have the quality necessary for gourmet coffee beans. Arabic coffee beans are grown in selected high, dry, and hot zones around the world. Only these such conditions allow for the perfect Arabic coffee bean that is perfect for gourmet coffee. The opposite is true of the Robust bean. The Robust coffee bean is not the same high quality as the Arabic and therefore is not appropriate for gourmet coffee beans.

All gourmet coffee beans are handpicked. Gourmet coffee beans are always handpicked at the peak of ripeness to insure that they arrive fresh to the coffee drinker. Machinery damages the delicate coffee bean. Therefore, the only option is to handpick each bean. Although handpicking takes significantly more time and effort, the coffee bean manufacturers believe that the consumer deserves only the best.

The coffee retail shops worldwide specialize in providing the coffee drinker only the best for the valued customers. Coffee retail shops offer specialized coffee to their many customers: each with their own individual tastes and favorites. Along with the specialized coffee is the flavored gourmet coffee. With flavors such as Vanilla Mocha and Minty Caramel Chocolate, gourmet coffee shops enjoy tantalizing their coffee drinkers. Many coffee shops will create unique names for their gourmet coffee beans. Then, once named, will package the coffee beans in an appropriately labeled package.

Gourmet coffee is big business. Worldwide, millions of coffee drinkers either buy their own coffee for personal use, or they choose to go to a favorite coffee shop to purchase their daily cup of java. Either choice brings billions of dollars annually to coffee manufacturers, wholesalers, retailers, and shops. Keeping up with popular flavorings and coffee types allows the coffee industry to stay on top of the customers needs; in essence, keeping up with popular trends in coffee, allows the coffee industry to make additional millions each year in coffee and coffee products.

The important factor in any good coffee is how much you enjoy your coffee when you consume the product. If you are happy with what the coffee industry provides you with, you will keep buying their products. Whether you like flavored or natural, whole beans or ground, Dark or light, smooth or robust, the coffee industry will surely provide you with a coffee bean that will tantalize your sense and keep you coming back for more.

Tana has been an avid coffee and tea drinker her whole life. She has tried more than 100 different varieties of coffee and tea. At her site, Tana reveals to you her delicious secret blends of coffee and tea that she has experienced through her years. To learn more about premium gourmet coffee visit www.thelittleteahouse.com

Article Source: EzineArticles.com/?expert=Tana_Ticer class=”related_post”>

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Peet’s Coffee in My Hawaii Hotel!

Chris — Sat, 01 Aug 2009 18:07:12 +0000

Peet’s Coffee in My Hawaii Hotel! is a post from Chris Pirillo

This trip keeps getting better with every passing minute. I can’t believe there’s a Peet’s in the Sheraton Waikiki. Thanks again to Hawaii Vacations for the connection (and @starwoodhawaii for officially helping bring Peet’s to Hawaii)!

The barista told me yesterday that Peet’s does plan on placing more stores around Hawaii – which is good. Was rather surprised to see they weren’t serving any Kona, though. Not like I’m going to complain with this hot cup of Gaia Organic Blend in hand!

It’s nice to have a little bit of “home” away from home, ya know? While I’ve taken a liking to Starbucks VIA (for its consistency and ease of brewing), you know how much I love Peet’s…

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Caption This

Chris — Sun, 08 Feb 2009 18:19:57 +0000

Caption This is a post from Chris Pirillo

Starbucks or Bust?

Chris — Fri, 04 Jul 2008 03:20:34 +0000

Starbucks or Bust? is a post from Chris Pirillo

I can’t say I’m all that surprised about Starbucks closing 600 stores – given that we have fourteen stores within a two block radius of our house. You can’t turn your head in a modern city without seeing at least one Starbucks sign. It’s always depressing to hear that someone has lost their job, but aren’t there other neighborhood coffee shops in dire need of a good barista or two? Assuming, of course, that one has the skill set required to brew.

It’s no secret: I’m not a huge Starbucks fan (I’m a Peet’s man, through and through). Still, I wondered what my friends thought of the news:

Peet's is infinitely better, anyway. :) In other news, Starbucks leaves 54,230,918 stores open. – Me

Agreed. Starbucks is not particularly good coffee, as far as I am concerned. But obviously there are may that don't agree with me… – Pascal Sijen

Too bad we don't have Peets in Maryland – Aaron Brazell

There go 600 free iPhone hot spots (with a Starbucks card of course) – Steve Pribut

I don't really see that as a problem. I'm surprised they aren't closing more. I like their coffee, but there are just too many of their stores. – Eric Truman

Love Peets. There are 2 Starbucks in my town within 5 blocks. Overkill. – Chris

I've always thought Starbuck's coffee tastes cheap and over-roasted. A couple months back, they began retraining their baristas and upgrading their quality across the board. That's probably the right move. They're being flanked on all sides and can't become a discount brand. – Chris Baskind

it's about time. reminds me of: New Starbucks Opens In Rest Room Of Existing Starbucks http://tinyurl.com/cbrzd – Sean Savage

+23 for Peet's. Major Dickason addiction. – AJ Kohn

I've always preferred Seattle Drip to Starbucks. (no idea how widespred "the drip" is.) – Tim

i wonder if i should apply to a starbucks… maybe not… – Justin

I'm not a fan of their over-burnt beans but I've been forced to consume their version of coffee since they crushed all of my local independent coffee houses. Crazy, there are four Starbucks locations within an eighth mile of each other a few blocks from my house. – Glenn Batuyong

the only thing I drink at Starbucks is the Chai Tea Latte. That's it. – Chris Cavs

Hmmm, Starbucks makes the best coffee in Australia. Maybe Peet's should consider coming here! – Toastpaint

Just about the only thing I ever learned to tolerate at Starbucks was a double shot of espresso. I’m sure you have your own “Starbucks drink” – and you even have the proper order of the words memorized, too.

Types of Coffee Beverages

Chris — Fri, 25 Jan 2008 10:00:09 +0000

Types of Coffee Beverages is a post from Chris Pirillo

Once again, Christopher Alexander offers food for thought… or drink, to be precise. What coffee’ish beverage do you sip, if anything?

Latte – Steamed Milk and Coffee, usually 1:1 ratio
Cappuccino – Espresso, Steamed Milk and Foamed Milk at a typical ratio of 1:1:1
Macchiato – Espresso ‘marked’ with a tablespoon or so of milk foam on top commonly
Ristretto Espresso – ‘restrained’ espresso – only pouring 2/3 or 1/2 of the espresso shot – and tossing the bitter remnants
Lungo – the opposite of ‘ristretto’ – this is a longer shot or double the water brewed through a single dosing of grounds, produces a milder (but more bitter espresso some may find)
Americano – very hot water topped with a shot of espresso (in that order) – to produce a coffee similar to American Coffee. Adding the shot on top of the hot water, preserves more of the Cafe Crema.
Espresso Doppio – double shot of espresso, vs Espresso Solo – single shot. There are other varieties of these too – Doppio Con Panna (With Whipped Whipping Cream) etc.
Corretto – literally “corrected” espresso – add a shot of Brandy, Whiskey, Grappa – or other spirits.
Romano – regular Solo Espresso served with a slice of lemon peel on the side.
Mocha – chot of espresso with melted chocolate, or as american coffee shops do it, chocolate sauce from a bottle. You could make a pot of hot chocolate with milk, and add 1/2 Hot Chocolate, and 1/2 Espresso.
Freddo – great on hot summer days, this is chilled espresso.

He left out the Pirillo, which is a cup of coffee with real cream in it. Yes, it’s true – that’s called a Pirillo. Half-and-Half doesn’t count.

Espresso!

Chris — Tue, 15 Jan 2008 04:01:34 +0000

Espresso! is a post from Chris Pirillo

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Pixle101 made this list as a reply to my perfect coffee video. He has tried the French press, and while he agrees it is great for brew coffee, he loves latte and au lait. So here are his 5 Tips to Espresso.

Buy a quality espresso machine. I do not recommend buying the cheapest brewer. On that note, there is no need in buying a fancy machine that will have so many features you will not need. Find one that will take metal pods. Start between the $180-$300 price range and you should be good. Make sure it has a steam arm that is long enough for you to start frothing your milk from the bottom.
Buy espresso ground. Espresso ground is like powder. If you really want to use coffee, then get a quality grinder that will grind the beans evenly and as fine as possible. I have not had any luck finding a grinder that would make the coffee so fine that it looks like dust. If you do use regular coffee, then make sure you use the correct pod. The pod will usually have one drip hole when compared to the espresso ones. Pack the pod as tight as you can. Do not buy Starbucks coffee. It is way overpriced. I recommend Peet’s, Port City Java, or New Orleans blend Community Coffee. Do not – I repeat – DO NOT use pre-packaged paper pods. They restrict a lot of water flow through the coffee, and do not offer a full flavor like the metal pods do.
Learn how to froth the milk. This is the most important step for latte. Frothing is easy, but when you can start at the bottom and work your way up, it steams the milk more evenly. (Thus the first tip on the steam tip being long) Use a metal cup with a wide diameter about 2″. Start as far down as your steam nozzle will let you and work in circles like a spiral. It does not matter what direction you use. when the milk begins to expand towards the top, work the nozzle up slowly to get evenly steam the milk.
Learn all the different types of coffees you can make with an espresso machine. There are many types of coffee to include the latte, cafe au lait, macchiato, or just about any coffee you see at your favorite coffee house.
Experiment with the amount of espresso, foam, and steamed milk you use. Try steaming the espresso and milk together in the same cup. Spoon the milk out instead of pouring it. try taking just the foam first then pouring the milk in. Its your cup of joe, go crazy and make your own recipe. Almost all coffee flavors in the coffee house are made by putting a shot of coffee flavor in the cup. Mocha is the only one I’ve heard of that you can do without flavor. Maybe someone can make a top 5 on a mocha cappuccino.

Coffee Shop & Espresso Cafe Mistakes.

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How to Make Coffee at Home – French Press and Peet’s

Chris — Fri, 21 Dec 2007 07:16:12 +0000

How to Make Coffee at Home – French Press and Peet’s is a post from Chris Pirillo

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Wirelesspacket asked me how I do my coffee at home. He spends too much going to buy his coffee every day, and doesn’t like the taste of “store bought” coffees. I was all too happy to show him how I use a French Press to make my Peet’s every day.

I use a French Press to make my Peet’s Coffee every day. The biggest key is to not let your water come to a boil. You want it around 203 degrees Farenheit. The French Presses are very cheap and affordable, and easy to use. If you want some of the richest coffee you can get, a press pot can deliver. What may surprise most is that you can also get a relatively clean brew from it as well, if you have the right tools and prep everything correctly.

A French press consists of a narrow cylindrical jug usually made of glass or clear plastic, equipped with a lid and a “plunger” which fits tightly in the cylinder and which has a fine wire or nylon mesh acting as a filter. Coffee is brewed by placing the coffee and water together, leaving to brew for a few minutes, then depressing the plunger to separate the coffee at the bottom of the jug. Because the coffee grounds are in direct contact with the brewing water, coffee brewed with the French press captures more of the coffee’s flavour and essential oils, which would become trapped in a traditional drip brew machine’s paper filters. French pressed coffee is usually stronger and thicker and has more sediment than drip-brewed coffee. Because the used grounds remain in the drink after brewing, French pressed coffee should be served immediately so as to not become bitter from over-extraction.

Coffee for use in a French press should be of a consistent, coarse grind. The use of a burr mill grinder gives a more consistent grind than the whirling blade variety. The ground coffee should be more coarse than that used for a drip brew coffee filter, and far coarser than that used for espresso, as anything other than a coarse grind will seep through the press filter and into the coffee. A French press is also more portable and self contained than other coffee makers. Travel mug versions also exist made of tough plastic instead of the more common glass, and have a sealed lid with a closable drinking hole. Some versions are marketed to hikers and backpackers not wishing to carry a heavy metal percolator or a filter using drip brew.

Peet’s Coupons:

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Alfred Peet: Roast in Peace

Chris — Sat, 01 Sep 2007 09:50:09 +0000

Alfred Peet: Roast in Peace is a post from Chris Pirillo

I intend for the title of this post to be humorous and reverent. Mr. Peet’s style brought a smile to my lips so many times that I only hope to pass that flavor along to the next coffee connoisseur.

Via the official Peet’s Coffee & Tea blog comes word that Alfred H. Peet has passed away (1920 – 2007). Though I never met the man, I can honestly say that he changed my life. I never really knew coffee until I new Peet’s…

When Alfred Peet opened his shop in Berkeley in April, 1966 he started a coffee revolution. Nobody had ever seen top-quality coffee like this roasted in this unique style in America. The corner of Walnut and Vine quickly became a gathering place for UC Berkeley grads, undergrads, and faculty as well as local intellectuals, radicals, writers, musicians, artisans and any number of the colorful people who still make up Berkeley today.

When I first moved to San Francisco to take the job at TechTV, I couldn’t wait to hit a Starbucks (since, at that time, there were no Starbucks in Iowa). Starbucks was – and still is – the epitome of consistency. I drank coffee, but… it wasn’t more than a drink. A couple of friends told me that I had to go to Pete’s.

“Who is this Pete guy – and why is his coffee any better than the rest?”

Right. So, a couple of friends and I drove to the Peet’s in Potrero Hill (down the street from Digg HQ, if I’m not mistaken – around the block from the former TechTV studios). As usual, I ordered a large drip with heavy cream – and was handed a full cup of Kenya. It sat in front of me for about ten minutes, to cool to my preferred temperature.

Then, I took my first sip of Peet’s coffee. Without hesitation, I thought: “It’s like God spit into this cup and handed it to me himself.” I’ll never forget this moment for the rest of my life – it was THAT amazing. Life changing, really.

From that point forward, it’s been Peet’s – or nothing. Kenya remains my favorite.

I have tried brewing Peet’s at home in a variety of coffee devices, but I simply cannot match the flavor I get when I walk into a Peet’s store and have a cup crafted by a trained barista. Believe me, I’ve tried damn near everything – and I really don’t want to waste any more money on coffee machines if I know they won’t give me the same result.

Mr. Peet, we never met – but you touched my life beyond these taste buds. Thank you.

Peets vs Starbucks

Chris — Tue, 07 Aug 2007 01:52:39 +0000

Peets vs Starbucks is a post from Chris Pirillo

Jana seems like… someone who doesn’t deserve Peet’s coffee. Her review of the Redmond store through Judysbook was dated November 19, 2006 9:30 PM PST:

I admit that I am a Starbucks fan, but really wanted to give Peets a try. The minute I walked in I knew it would not stack up against Starbucks. The scones were dense & dry, the Freddo was disgusting and the ambiance was not comfortable.
The Freddo is the Starbucks frappuccino equivalent and does not even come close. I took 3 sips and tossed the rest.
I will stick with Starbucks…why mess with a good thing.
I would not recommend this place to anyone.

If you consider yourself a Starbucks fan, you are to be considered someone who doesn’t know good coffee – and therefore, your opinion on anything related to coffee is completely null and void. I have nothing against Jana personally, but it really pisses me off when people try to compare Peet’s to anything else. Comparing Peet’s to Starbucks is like comparing Ruth’s Chris to the Sizzler. Gimme a break – they’re not even in the same league.

Yes, I’m a coffee snob – and the flavor of Peet’s turned me to the deep roasted side.

Everybody has different taste, but the only thing you can expect from Starbucks is consistency – certainly not quality across the entire menu. I can’t debate taste, but I also can tell you that I don’t go to Peet’s (or any coffee place, for that matter) for the ambience. I go for the flippin’ coffee, man. I don’t go for the latest Paul McCartney album, m’kay? If you want love with that Frap, then Starbucks is (indeed) your place.

Jana, Starbucks is the McDonald’s of the coffee world – and for those who get their coffee at McDonald’s, Seattle’s Best is ABSOLUTELY NOT.

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Peets Coffee Addiction

Chris — Wed, 16 May 2007 23:20:53 +0000

Peets Coffee Addiction is a post from Chris Pirillo

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http://live.pirillo.com/ – Chris is addicted to Peets coffee, but why? What does Peets offer that Starbucks does not?

Peet’s explains their coffee better than I can:

At Peet’s we take freshness seriously. It is only by roasting and shipping the same day that we can be sure that you enjoy the distinctive deep-roasted flavor of Peet’s. We call it “Roaster-to-Cup” freshness, and you can taste the difference. When you choose Home Delivery, we ship right to your home – it is the freshest of the fresh. It’s the apple right off the tree, the bread right out of the oven…you get the picture.

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Coffee!

Chris — Thu, 22 Mar 2007 04:02:27 +0000

Coffee! is a post from Chris Pirillo

I’m sipping my first cup of coffee for the evening… which means I’m going to be up LATTE!

Yeah, I’ve got too much “work” to do before crashing (physically, not Vista-literally). Coffee helps get me through the day. This cup has been brewed at home with a French press (and a grind specific for the French press). I’d much acquire my coffee directly from the local Peet’s store than make it at home. For whatever reason, no matter what I try, I can’t get the same flavor from a homebrewed cup of coffee! Seriously, I’ve done it all – and I’m tired of buying expensive coffee machines only to discover that they can’t come close to helping me match the flavor I always get from a Peet’s barista. I’d rather drive across town for a great cup of coffee than stay at home and make a mediocre one.

So, I take my coffee with heavy cream. What’s your “daily” beverage configuration (caffeinated or not)?

A Peet’s Story

Chris — Wed, 14 Feb 2007 06:51:39 +0000

A Peet’s Story is a post from Chris Pirillo

From a Gnomie named Theo…

You keep mentioning Peet’s Coffee Tea and Spices, so here is a story.

Back before the ’seven day war’ in the Mideast, I shopped at Peet’s in Berkeley, CA. He always had good stuff, and the prices were affordable. I recall my like for his mocha java [presumably a blend of mocha coffee and java coffee - not coffee with chocolate flavor]. One day, I bought an bag of whole beans which was put inside another bag, stuffed into my backpack, and then bicycled home. I put the backpack down inside my room and within a minute the whole room smelled of that wonderful coffee. It tasted like heaven, and lifted my spirits the same way.

After the war, that was not available – and I went on to other enjoyable varieties. Moved away and satisfied myself in the last 10 years with Trader Joe’s French Roast, when I do coffee, which I have stopped mostly in last three years – too hard on the liver.

A few years ago, I started seeing Peet’s in my San Diego area. Naturally, I assumed Mr. Peet was no longer overseeing the purchasing and roasting of coffees, but what the hey, give it a chance. I sat down and had an espresso and it was not very good – lackluster, off-flavor, spoiled. Well, maybe once is bad luck, but I did not go back for fresh or packaged coffee.

Just the other day somebody brought in ground French Roast from Peet’s, so I figured that would be worth trying as a data point. At the usual indecent strength I brew coffee [heaping tablespoon for 6 oz water], it was fresh and clean, but very thin in flavor and aroma.

I think Gresham’s law applies [the bad swamps out the good when demand is high]. Also I read coffee and chocolate plants have become selected, cloned, grown in unnatural ways, forced to grow with fertilizer and pesticide, so we have things a shade of its previous self, and fungus etc. attacking what is left. ‘Course that has happened to much of our food.

Chocolate does not taste as it did decades or years ago, and not all because I am becoming older. Again, I recall in the mid 70’s when recycling just started to be a fad, people left all sorts of things at recycling centers to be “recycled.” One item I stumbled upon was a 25 pound [yes, pound] sack of Ghirardelli’s cocoa. I figured it was meant for me, so I “recycled” it. For over 10 years, I’ve taken from that unrefrigerated sack to make hot cocoa, etc. – and the flavor and aroma, though lessening with time, exceeded what I can find today.

Anyhow, hope we can find enjoyable coffees and chocolates when we want. I still have the memories. And just shared them.

I Spilled Coffee All Over My Computer!

Chris — Tue, 16 Jan 2007 21:14:26 +0000

I Spilled Coffee All Over My Computer! is a post from Chris Pirillo

Ugh. This week is not off to a very good start. Then again, it’s almost halfway finished now. I was just exchanging instant messages with my dad (who just got broadband this afternoon) – getting ready to help him through a few software issues. To clear my mind, I needed caffeine – so I reached over to pick up my full mug of home-brewed Peet’s. My periphery vision is not what it used to be, apparently. KLACK! SPLOOSH!

In less than a second, the creamy concoction had covered my computer desk – and without hesitation, I reached down to turn off the PC sitting at my feet. No doubt about it – this was one helluva mess. I could see that some of it had splashed onto the rear of my machine, still dripping from keyboard and monitor cables. Panic mode!

I grabbed paper towels and a dry washcloth, hoping for the best. During the cleanup process, I even invented a few new obscenities (which I dare not repeat here). Took me a good hour before I was able to reverse 90% of the damage. Holding my breath, I booted up the system – and everything seemed to be back to normal. There are still a few stains on the wall, but they should quickly disappear with a squirt (or two) of Formula 409.

I may still have to test Gateway’s hardware exchange policy – assuming that spilling coffee is not considered an “Act of God.”

Coffee Snobs

Chris — Fri, 12 Jan 2007 18:13:16 +0000

Coffee Snobs is a post from Chris Pirillo

Dude. I just can’t stay off the juice! Last night, I was compelled to write about my experiences with the Tassimo machine (a wedding gift from Andru and Monica Edwards). Ponzi put it on our wish list – but I really wish the machine did more. Judging from the comments we’re getting, others do as well. Consider Pastor Scott Holder’s note to me a few minutes ago:

I consider myself somewhat of a coffee aficionado, and can fully relate to your comments on either automatic or perfect coffee brewers. Like you, I graduated from the Mr. Coffee era many years ago. I have brewed it, perked it, boiled, nuked it, steamed it, etc. Currently we have a professional espresso machine (it still makes the best espresso), 3 Senseo machines (1 for each: home, work, church), 2 regular brewing systems, and our recently added Tassimo Ultra. I wasn’t really interested in this machine, but my wife has become a kitchen-gadget person of sorts so we bought it. With our local SAMS Club having two on display it was too good a deal to pass up (less than half price).
I must say that the limit on coffee varieties is still somewhat perplexing. Surely there will be more forthcoming. However, I have found that Seattle’s Best does offer a couple of varieties that are worth mentioning. I like dark roast coffee so I have settled on Henry’s Blend as a good choice. Surprisingly, the Maxwell House French Roast is fairly nice, considering I can’t stand Maxwell House coffee. The Gevalia Signature Crema Coffee has a good flavor, but not as well-rounded as the Seattle’s Best. I have also tried the Mastro Lorenzo Crema and found it to be acceptable in taste.
I’m more of an espresso drinker and do like both the Gevalia Espresso and the Mastro Lorenzo Espresso. Both put a nice crema on top and have a rich, bold, almost citrus flavor to them. I’m venturing into the teas as I write this and have found Earl Grey, Green Tea (late in the day), and Tazo Awake Black Tea to all be nice options. Each has a very distinct flavor all its own. I do hope that more flavors and/or varieties will become available in the near future. I follow trends through SingleServeCoffee and also SingleServeEspresso. Both offer a wealth of information about coffee/espresso brewing and news. At singleservecoffee.com, I see non-USA sites with other options for the Tassimo and will probably try some – especially the latte and espresso offerings from Kenco. There are also a couple of different tea varieties not available in the USA that I want to try.
On the flip side, I do know that the Yuban Rain Forest Alliance Coffee is the nastiest-tasting coffee I’ve ever tried. I don’t want another cup of that stuff ever. While writing this email I noticed that Keurig is suing Tassimo over the piercing technology. It’s crazy that this kind of thing is going on. I really hope we don’t lose out after making this investment.

By the way (and this is just a pet peeve of mine): it’s pronounced “espresso” – not “eXpresso.”

How to Handle Remote Tech Support

chris@lockergnome.com (Chris Pirillo) — Mon, 13 Jul 2009 06:30:00 GMT

Using GoToAssist is the easiest way to view and control another person's computer online. Use it to provide instant technical support to family, friends and customers. Start a session with just one click, and instantly connect with the other party.

Network Tools for Windows

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Get Your Own Web Site

chris@lockergnome.com (Chris Pirillo) — Mon, 25 Feb 2008 06:30:00 GMT

Starting at just $3.99/month, web hosting from GoDaddy includes 99.9% uptime, 24/7 support and free access to GoDaddy Hosting Connection, THE place to install over 30 FREE applications sure to help you get the most from your hosting plan and Web site. Enter code CP2 at checkout, and save an additional 10% on any order.

Plus, as a friend of Chris Pirillo, enter code CHRIS7, that's C-H-R-I-S and the number 7, when you check out, and save an additional 10% on any order. Get your piece of the internet at GoDaddy.com.

VMware and Parallels for Virtual Machines

chris@lockergnome.com (Chris Pirillo) — Mon, 25 Feb 2008 06:30:00 GMT

It doesn't matter if you're running on Windows or Mac OS X - every power user needs either Parallels or VMware (or both). There's never been an easier way to test software without destroying your primary operating system's stability. Think of how many times you wish you could press a 'reverse' button on your computer. Plus, there's no easier way to try new Linux distributions - see what all the fuss is about. Run Windows in OS X, run Linux in Windows, but the best way to do either is with VMware and/or Parallels.

Coupons for Online Shopping

chris@lockergnome.com (Chris Pirillo) — Sat, 12 Jul 2008 07:56:13 GMT

This feed is fueled by Lockergnome Online Shopping and Coupon Codes

Before you shop next time, see if we have a coupon first.