Naftal
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Posts posted by Naftal
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On 6/28/2017 at 6:43 AM, andiesenji said:
Many teas are deliberately aged. If kept in airtight containers, with absolutely no moisture, tea can last for years. I have numerous teas from many different vendors/brands and none have expiration dates, not even the ones that contain dried fruits & etc.
I have black teas, oolongs, greens and whites. Single varietals, blends, blends with flowers or spices, herbs and fruits.
I have a Russian Caravan tea that I purchased in a large tin about 25 years ago and it is still good.
Consider that at one time it took years to bring tea to markets in Europe and the Americas. The tea survived that so it can pretty much survive anything if care is taken to keep it dry and away from the air.
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.
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Hello- What are the characteristics of the original "Russian" tea? What did you like about it? was it "fruity"? "smokey"? "earthy"? or something else?
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I use my Calphalon Knock-off flat bottomed wok and wooden utensils almost every day. Do they count?
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Interesting article. I've had kuding and it is wonderful!
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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.
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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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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.
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I have lemon balm in my garden. Today I made my first batch of tea with it. Wonderful stuff!
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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.
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7 hours ago, rarerollingobject said:
Yes, I know I didn't actually cook it, but how good is Sydney as a city when even your bog-standard local suburban shopping centre food court has a Din Tai Fung, where a girl can get herself made-to-order crab roe xiao long bao, pork jiaoze in chili oil, Shanghainese siu mai with sticky rice, a crunchy deep fried chicken chop, and a big glass of fresh, warm soy milk...and finish it all by her hungry, hungover self?
Din Tai Fung sounds like a perfect place for Dim Sum
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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.
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This conversation seems to indicate that I am the only one who prefers to steam mushrooms. Is that true?
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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.
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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?
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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.
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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.
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12 hours ago, dcarch said:
Two tips:
1. check your refrigerator temperature. surveys have shown that many home refrigerator are way too warm. Food gets spoiled quickly.
2. Make fried rice more often. You can just about put anything into fried rice. All odds and ends.
dcarch
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!
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12 hours ago, HungryChris said:
Fried zucchini, welcome back, I missed you!
HC
I love fried zucchini too! I do it middle eastern style with a garlic-yogurt sauce
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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.
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Does this rating imply that they have the best chef in the world?
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7 hours ago, chromedome said:
I use it in lemonade, lemon curd, lemon loaf, lemon ice cream, and tisanes. It's a nice accent.
Since tea is my passion, my lemon balm and mints will be used primarily in tisanes. I am particularly excited to see how my chocolate mint plants do in tisanes. I may even do them in a kombucha.
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23 minutes ago, chromedome said:
My lemon balm, oregano and chives are all up and running. My sage didn't make it, it seldom over-winters well in my neck of the woods. I have a bunch of things started in peat pots...we aren't moving this year as originally planned so I'll be doing a lot of things vertically and in nooks and crannies around the yard, and I'll also have a plot out at the GF's parents' place. It's a few more weeks until we can reasonably plant, here, and unfortunately there's going to be a lot of rain between now and then (pretty much all of the next week, for starters) so it might be a while before I can work the soil properly.
I have two dozen cloves of my father's garlic planted. As I've mentioned elsewhere he'd been hand-selecting his garlic (Music, a hardneck cultivar) for size over a period of several years, and now routinely gets individual cloves in the 25-30 g range (about an ounce each) at the time of harvest. He passed away in March, but I'm going to keep the strain going. Mom still has lots in their original bed, too, which will be harvested before she sells up and moves into town.
My lemon balm is doing very well, too. It, and my onions, both came up early.
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15 hours ago, gfweb said:
I've had the hot brown at Churchill Downs. Its good solid diner food. But kind of gross too. I'd eat it again.
Bourbon? Woodford Reserve, Basil Hayden, and Knob Creek is always available. I had Pappy before it was famous. It was just fine too. Lately the only places I've been able to buy a glass of Pappy is in Canada where it seems under the radar.
Yes! My preference this time of year is Woodford Reserve
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1 hour ago, kayb said:
Usually, I'll limit myself to Broadbent's country ham and biscuits (but not beaten biscuits, which are a helluva lot of work). I will occasionally make myself a hot brown. I'm not a big bourbon drinker, and I loathe mint juleps.
This year, I'll be on the road, so who knows?
I was curious about the Hot Brown, soooooooooooo
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British black tea equivalent in an Asian store
in Coffee & Tea
Posted
Yes, I agree. IMO "Keemun (or Qimen) tastes closest to English teas