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Naftal

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About Naftal

  • Birthday 07/11/1958

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    SE Michigan

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  1. 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?
  2. I've also been drinking the green pu'erh that my nephew brought me on returning from his last trip to China.BTW that trip was last year and the tea has been holding up very well, as you might expect with pu'erhs.
  3. I have lemon balm in my garden. Today I made my first batch of tea with it. Wonderful stuff!
  4. Question; Does the root of poison hemlock/queen ann's lace smell like wild carrot? I have no intention of trying to learn the difference if it does, The likely-hood of death, and all that.
  5. Breakfast! 2017 (Part 2)

    Din Tai Fung sounds like a perfect place for Dim Sum
  6. Ahhhhhhhhhhhhhhhhh, the taste of steamed mushrooms........! IMO it is pure umami, due to high levels of guanylate. http://www.foodfacts.com/ci/ingredientsdefinition/disodium-guanylate/601 This is purely subjective, but I think steaming preserves most of the guanylate present in 'shrooms. BTW, I eat them as a snack because I don't have the patience to wait and put them in something else.
  7. This conversation seems to indicate that I am the only one who prefers to steam mushrooms. Is that true?
  8. The local tea house just acquired a very interesting Raw Pu,er Rose Square. I was pleased to to discover that it actually had a slight rose flavor, not just a rose scent.
  9. Some of my lemon balm has black spots, which on closer inspection are actually opaque. Should I be concerned? Can I still use them for tea?
  10. Breakfast! 2017 (Part 2)

    I usually start the day with some form of fried rice. Most of the time it's nothing special. But...recently, I was given unlimited access to a neighbor's rhubarb patch. So, today we had fried rice with diced rhubarb.
  11. My neighbor inherited a huge rhubarb plant (plants?). She did not want it/them, so now I have permission to enter her yard whenever my supply of that plant is low!!! I am set for the summer, rhubarb-wise.
  12. Food Waste @ Home

    I make fried rice daily. I add old tea leaves to it. Think Laphet Thoke, Burmese Tea Salad. Congee is good too. You can put anything in that!
  13. Breakfast! 2017 (Part 2)

    I love fried zucchini too! I do it middle eastern style with a garlic-yogurt sauce
  14. There are black spots on the lemon balm I planted last fall. Any idea what it might be? They are in a different area of the garden than my older stuff.
  15. Does this rating imply that they have the best chef in the world?
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