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Naftal

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Posts posted by Naftal

    Canned Tomatoes

    in Kitchen Consumer

    Posted

    Cento whole Italian Plum Tomatoes (not the ones marked San Marzanos  that are $2 more a can...but the regular ones)

    I grew up in Providence RI these are the tomatoes my Italian food mentors swore by when I was a kid trying to figure out how these wonderful foods were made. all around me ..one time I went into my favorite  bakery in North Providence and begged the woman who's family owned it to tell me how to make her sauce that she sold in tontainers in the fridg and put on her strips of Pizza ...I just could not get enough of them growing up

    so after she yelled at me "what you think I want to give up all my good business  you give me by giving you my secrets???" I argued and begged until finally she laughed and confided in me Cento was the only brand she would use and then told me exactly how to make her 15 min marinara ..drilled it into me that  you must . "always crush the tomatoes with your hands never with that mechanical machine you hear me!!!!???? and never skimp on the olive oil ..when you think the pan has enough add some more! " 

    so to this day I only buy Cento ... buy it a case at a time.to make sure I never run out! .. and always crush the tomatoes with my hands never a "mechanical machine!" and never ever skimp on the olive oil!!!

    it is a very nostalgic tomato for me!

    you and slkinsey raise an interesting point: is it better to buy whole tomatos and then crush or dice them as required, or is it better to buy them crushed, etc? or do some of you think this really is a secondary issue? :hmmm:

    The Art of Tea

    in Coffee & Tea

    Posted

    I just received issue #2 of this beautifully prepared magazine-

    I purchased my copy at www.houdeasianart.com

    The magazine has articles on yixing teapots, puerh tea, gong fu style tea servic

    joanne r. aka jpr54_

    WOW! This is amazing. :laugh: I have a yixing pot, I love puerh tea and I practice a form of gong fu cha (tea). My only problem is that I am familiar with gong fu cha only through things I have read. Do you know how one might go about finding a gong fu tea teacher?

    why not contact guang at houdeasianart and ask? or brian wright at www.shanshuitea.com in washington,dc?

    i think in lower manhattan one of small teahouses has an instructor-not sure of the teahouse name

    there is also gong fu teacher at the mark hotel

    korean tea masters are similar-try www.hangawi.com

    Thanks a lot for those contacts.I sent off a few e-mails and am waiting for the replies. Now if only I could find a good Chinese Teahouse in the Great Lakes region :rolleyes: .............

    The Art of Tea

    in Coffee & Tea

    Posted

    I just received issue #2 of this beautifully prepared magazine-

    I purchased my copy at www.houdeasianart.com

    The magazine has articles on yixing teapots, puerh tea, gong fu style tea servic

    joanne r. aka jpr54_

    WOW! This is amazing. :laugh: I have a yixing pot, I love puerh tea and I practice a form of gong fu cha (tea). My only problem is that I am familiar with gong fu cha only through things I have read. Do you know how one might go about finding a gong fu tea teacher?

    Tea & Chocolate

    in Coffee & Tea

    Posted · Edited by Naftal (log)

    Try a good oolong.

    I like tea and chocolate even better with the addition of fruit (mango, raspberries, dried apricots, etc.) and/or simple cookies (biscotti, pizzelle, shortbread).

    As mentioned earlier, I love a good pu-erh. But, it goes even better :rolleyes: with a plate of dried turkish figs.

    Tea & Chocolate

    in Coffee & Tea

    Posted

    I have noticed that,if teas and sweets are to work well together, two things should be kept in mind. First, :blink: the tea must be really strong, unscented and black. Second, the sweet should be really, really, really sweet. Under these conditions, I find that chocolate and tea is a fine combination. But that is just me. I could be in the minority.

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