lastmika

I'm taking along a stovetop and a tiny bbq, which has served well in the past. I might still have an open flame grill set up if the Mr. can get the fire to the sweet spot! I'm not betting on much though. This first trip is going to be mostly sedentary, but we'll be canoeing on the next one. Homemade jerky?? I'd love to know more about that, even if it takes us off topic!

Its summertime and I have a few odd camping trips planned as early as this coming weekend with the whole family. Keeping in mind that we have two little ones, what kind of creative and simple camp-food exists within the egullet community?? We're not much for simple steaks really, and the kids don't take to that so well in the first place. So far I'm taking along tons of corn and flour-based soft tortillas since they make easy quesedillas on the fire, or simple wraps with any filler. Any other great info?

You must try their Wuyi oolongs! Unless of course that is what you have been drinking from them. They also just did some more comparative-style sampling like including a bit of similar guanyinwan (like tikuanying) with the specific one I had picked so I can learn and get a better idea of how it stands in terms of season and quality, so very informative! I also must say that my last order was quite a bit on the slow side, so I'm giving them the benefit of the doubt and hopefully on the current order everything will run smoothly and I'll find a few new samplers tossed in as "payback"! -- they appear to be shipping from Canada each time and we should be aware of our more-than-feisty border people as maybe they are the culprit. I know my tokyo friends send me things here and there and lots of delays these days!

going this weekend so I'll be sure to post something significant. It has been 'on the list' for quite some time. I don't get out much!

I must say that my experiences with Golden Teahouse have been really wonderful and I've been picking up something new on almost a monthly basis. Plus they've always added in a sample of this or that which lets me greatly expand my tea-horizons! If someone had told me I would have been addicted to 'Qidan' last year I would have laughed and laughed 'addicted to what???' the Longjing is great too, but pretty much anything that they have described to me as Wu yi tea I have been very impressed with

Kou Rou you are welcome to send whichever teas the Chinese won't drink over to me. While I am making my way these days towards the finer (and more expensive!) teas, I still have lingering desire every once in a while for a good cup of regular jasmine tea or earlgrey. I will also have to inquire about Shuijingui and taipinghoukou that you mentioned. They do sound interesting. Can you show us some photos somehow? Where are you from in China?

Hi All, i've been lurking anonymously for a while, but maybe you can help identify my short-time favorite. I recently received a mix of delicious teas from goldenteahouse.com that included an extra sample-sized package of 'Bai Sui Xiang' and it is out of this world! The problem is that they don't even have it selling on their website and the only information I have is that it is a tea from Wu Yi Mountain. ?? I'm waiting for more details from them. Have any of you tried it? The color is light amber-green and it smells so fragrant that I would imagine it is scented with something. It is absolutely delicious and I fear that I will run out very soon.

Ah It is true, I didnt think about asking in a japanese restaurant. The more I thought about it the more I realized that it would have to be plastic and not agar! But thanks for putting the furry food picture in my mind! Anyone have an idea of which plastics to use exactly? Or have general experience with doing this?

Hi everyone, A close friend in the food business is looking to create some dishes to display at his restaurant/cafeteria. She needs them to be able to last for a long while preferably. The dishes usually include some vietnamese soup creations and other standard fried dishes. I thought it might be simpler to do the soups with gelatine or agar, but I'm really not even sure that would work! Any thoughts from this excellent community? Mika

hmm I will try that out. Yes I meant masala chai and not simply black tea. Has anyone put other things inside theirs? like cloves or cinnamon? I always get a sense that some of them have a cinnamon/nutmeg and clove aroma.Thanks again!

I am a Chai nut, but I've recently been told to keep away from milk for certain health reasons. Does anyone have good advice on a solid Chai recipe that can be either made with a milk substitute or just water?? Thanks!!