Naftal
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Everything posted by Naftal
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Langavulin is in fact one of my most favorite SMSW.
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I had an email from a tea expert who corrected me. It seems Emerald Oolong is a type of Bao Zhong Oolong. Indeed. Bao Zhongs are in fact described as "buttery".
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Hello- Single Malt Whisky is one of my passions, but I know very little about them. About the only thing I know for sure is that I seem to prefer Lowland and Island (Islay in particular) varieties. Can anyone suggest bottles that I should try?
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Katie Meadow- Is Emerald Oolong similar to Milk Oolong? Milk Oolong has a very pronounced dairy flavor.
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Also, how old is the oldest known mortar and pestle? I would think it goes back thousands of years.
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Hello- That picture is great, truly amazing. I am thinking that we should continue our discussion on this thread. What do you know about the origin of the ice cream scoop?
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My almanac is wrong again!!!! It claims the apple peeler/corer goes back to 1864
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Andie- You are amazing!!!!!! Thank you for all this info :smile:
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Andie-I am glad you like this. BTW what can you tell me about the history of the double-bladed mezzaluna? Does it really exist? My almanac says it does, but I want the facts. Thanks
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According to the 2015 edition of Harris' Farmer's Almanac: mezzaluna 1880 wire whisk 1765 box grater 1540's
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A clarification- My question is not: Which had its earliest prototype? Rather: Which first existed in its current form? I apologize for any confusion the sophomoric wording of the original question may have caused.
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......a culinary history quiz,of course: Which of these three kitchen utensils was invented first? the wire whisk the mezzaluna the box grater
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slkinsey- Have you ever combined genmaicha with matcha? My favorite local tea house serves it this way.
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Hassouni- You did mention this elsewhere so I assumed it was not a secret. http://forums.egullet.org/topic/149966-winter-teas-what-do-you-drink-when-its-cold/#entry1995993
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Hassouni- Lapsang?!? BTW, my favorite spirits are whisky and rum
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Hassouni- You are a spirits expert, what do you think of lapsang and whiskey as a winter drink? Personally, I think this is a natural pairing which I would drink. But, do you think it is worth serving others?
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Duvel- I really need try this!!! Stash Tea Company makes a tea similar to the one you described.
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Well, the polar vortex has returned and I am drinking teas that go well with cold weather : strong black tea and powdered green tea with butter ("Tibetan"-style). And, I was wondering: What do you drink- tea-wise- when cold weather hits?
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Hello- I need at least one bottle of shaohsing
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Hello- Today I made a really strong pot of Ceylon Black. The temperature is dropping and that means -for me- more black tea.
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Hello- Today it was a congee, topped with spinach and soy sauce. This was my take on the more traditional Chinese greens and salted chicken
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Greetings! I too am a fan of Asian food, Gluten and soup Have you ever made congee (rice porridge) or seitan (with the gluten)? I have been to Aspen and to Boulder (CU has one my favorite football teams ).
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Quesmoy- Try this eG thread http://forums.egullet.org/topic/32778-infusions-tinctures-at-home-the-topic/ They are experts. -
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takadi-I just read that article, Brilliant!!!!!! Thanks for bringing it to our attention.
