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    SE Michigan

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  1. Hello- This may be OT but since you mentioned them...I have always wondered how one locates fish cheeks. I want to eat them, but I do not know how to locate them.
  2. Naftal

    4 Days in Guilin

    It may or may not come as a surprise, but I am curious about the oil tea. How is it made? You seemed to imply that this was a standard dish. Since I love everything that contains the word 'tea', I was curious about this.
  3. I recently tried the yin hao green. It was very good
  4. Naftal

    Food funnies

    Also- does it really say that one of its functions is to slice others?
  5. Hi Chris- My nephew and his wife (my niece) just moved to D.C. I plan to tell them to visit your place!
  6. I loved your post, as always. Is communal dumpling making a traditional way to celebrate the Chinese New Year season? I ask because my nephew and niece had the family over for the holiday, and we all made Jao Tze and Won Tons. Yes, my niece is Chinese and showed us how her father made them!
  7. Hello- This may be Very OT (and if so please let me know) I really want to cook my eggplant on a gas hob. Could tell me how its done?
  8. Hello- IMO, the description sounds more like that of a Darjeeling than a Russian Tea.
  9. Yes, I agree. IMO "Keemun (or Qimen) tastes closest to English teas
  10. Naftal

    Old or expired tea

    Yes! I agree. Tea must be stored in air-tight containers and must be kept dry. I would also add that they must be kept away from things that have strong scents/smells. If stored this way, teas should keep for a very long time.
  11. Hello- What are the characteristics of the original "Russian" tea? What did you like about it? was it "fruity"? "smokey"? "earthy"? or something else?
  12. I use my Calphalon Knock-off flat bottomed wok and wooden utensils almost every day. Do they count?
  13. Interesting article. I've had kuding and it is wonderful!
  14. In a perfect world, I would just drink Dragon Well, Pu'erh, and Ti Guan Yin (Chinese Teas) all day long. But, this is not a perfect world, so I include teas from India, Sri Lanka, Taiwan and Japan. I also like a Vanilla Rooibos on occasion. At home, I always keep an Orange Pekoe A (Sri Lanka) and a Green Pearl Tea (China) on hand. BTW, Green Pearl Tea goes back to the Tang Dynasty and is known in the west as Gunpowder.
  15. I am a freelance writer and educator by trade. I was interviewing a local chef for an article I am working on. At the end he asks me if I'd like to cook with him. Stupid? me says "yes".Soo, on Tuesday, after he is done for the day, we are going to use his kitchen and cook two dishes, one being my choice and the other being his. Question: Aside from the obvious,is there anything I should do or not do so I do not make a fool of myself or my editor?
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