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Everything posted by cdh

  1. Sounds like that Mellow thing that tried to do that all in a waterbath... but couldn't make it happen fast enough to be safe (for certain definitions of safe).
  2. IF you want quick water heating for tea, get a dedicated kettle. If you don't have counterspace to devote to a kettle, get one of these and store it in your tea mug when it is not in use.
  3. cdh

    Alternative acids

    Hmmmm. interesting. I'll keep an eye out for browning in a few days.
  4. cdh

    Alternative acids

    Some spring ramps have come my way, and ramp vinegar is always a yummy way to put them to use... It occurred to me that I've got a mountain of pure citric acid sitting around... so why not make up a 6% solution of that and drop a ramp leaf in and see what happens. Anybody else replaced acetic with citric in culinary preparations? I think that a citric ramp preserve might be tastier as the acid in a rampy mayonnaise.... the acetic twang just doesn't work for me in mayo... makes it seem like miracle whip... I'll report back after the ramps have pickled for a week.
  5. cdh

    Pegu Club

    Sad news.
  6. So with most restaurants operating in a totally different mode (if at all) and many more people at home cooking, to-the-trade purveyors seem to be opening their doors to the public. I'd like this thread to explore our experiences with this new option being presented to us. A week or two ago my local metro's paper published an article about food distributors opening their inventories to the public... none of the options looked all that enticing, ranging from inflexible boxes of stuff that didn't trigger my Want! reflexes, to $200 minimum orders, to curbside pickup at warehouses an hour away. More recently, one of the big South Philly fish warehouses publicized that they were getting into the to-the-public side more seriously than they had. That sounded interesting. So, having been a subscriber to their email blasts (so I'd know when to start looking for seasonal stuff), I've dropped the $50 to join their "club" which theoretically entitles me to their to-the-trade special prices, and to delivery to my house (which will be a real winner since I live just outside the Instacart zone, where they'll say they will deliver to my ZIP code, just not to my house). I see it like a sort of Costco for fish (but with delivery)sort of proposition. I'll report back with updates on my experience. Share any adventures like this that you've got... if you've got any.
  7. Are you asking who invented distillation, or who invented aging distillate in wooden barrels, or who invented charring the inside of the barrels?
  8. https://www.amazon.com/dp/B00480OV08?tag=slicinc-20&ascsubtag=91ba585c7e7b11ea85d8bafcfc5720790INT Momofuku cookbook by David Chang on sale for $2.99
  9. Well, as a european-american, I'll gladly own up to heaps of cultural appropriation, or theft should you want to characterize it that way. Not a lot of tasty spices are native to Holland or North America, and I certainly like foods that contain spices. I'm guility. You win.
  10. Just found this: Good Eats: The Early Years -- Alton Brown $2.99. If you hate GE and AB, just don't click through. I don't want to hear it.
  11. Getting a kindle edition of Joy was too tempting to resist. Is the current edition any good?
  12. Yeah... my experience is based in making water kefir in the thing, not coffee... I'm purposely growing biological stuff, so getting the film off the screen is where the peroxide helps me...
  13. Wouldn't a soak in peroxide bubble out the junk you want to clean out of the press screen? Use coffee oil remover first like Urnex or Joe Glow... then any organic junk left over would get bubbled out by peroxide, no? I use a french press to ferment water kefir, so when organic slime turns up in the screen, a soak in H2O2 seems to do the trick for that purpose.
  14. French presses are about the aesthetics of the press... they look really spiffy served to the table. They introduce customer interactivity... you get left to press the plunger yourself when you feel like it. They don't require expensive grinders to work right... a French Press will do OK brewing the output of a whirly blade grinder.
  15. I'll third the motion and suggest there's no need to insert a disclaimer in every post. Amazon pricing is hit or miss sometimes dependent on which browser you're using (and what cookies are set and visible). No need to explain that to everybody every time.
  16. Hmmm... will see if I can make it work this year.
  17. cdh

    Tea Shopping

    Oh, and on the jasmine front, I've enjoyed this stuff: https://www.ebay.com/itm/Chinese-Jasmine-Flower-Tea-Jade-Ring-Girl-China-Green-Tea/202648615304?hash=item2f2ecc7988:m:mHAja09PVISsRB88vb7mVZg
  18. Boost your water up to 200 and the apricot will pop in the 5th to 9th infusions, or at least that was my experience.
  19. cdh

    Tea Shopping

    I've been rolling the dice with tea direct from China from aliexpress, dhgate and ebay... don't have a specific US based vendor I recommend. e.g. Ran across this the other day and am resisting the urge to buy it: https://www.ebay.com/itm/Supreme-An-Xi-Ben-Shan-Se-Zhong-Oolong-Tea/302819616070?_trkparms=aid%3D111001%26algo%3DREC.SEED%26ao%3D1%26asc%3D20160908105057%26meid%3D5c0eda5cc3c24464ac6afcd9a83b7402%26pid%3D100675%26rk%3D5%26rkt%3D15%26mehot%3Dnone%26sd%3D222711322384%26itm%3D302819616070%26pmt%3D1%26noa%3D1%26pg%3D2380057&_trksid=p2380057.c100675.m4236&_trkparms=pageci%3A9ba5c804-5665-11ea-a0de-74dbd180348e|parentrq%3A7330218b1700a4e922b1d8ebfffbb3fc|iid%3A1
  20. You've hit the fruity middle steeps. It keeps on going and going. On the Mei Leaf front, I've never done the boil the white tea leaves at the end thing that he advocates. I might have to try that after about infusion 15.
  21. I'm starting a session today. 5.7g of the little bits that have collected on the wrapper when I dug chunks out of the cake went into my good-enough gaiwan which is around 100ml. Water is at 185F. Did an initial rinse. 20 second initial steep. Slightly floral aromatics, rich woodsy flavor, long aftertaste. Some dried fruit is coming out after infusion 2, also about 20 seconds. Infusions 3 and 4 were 30ish seconds. Body is filling out and it is getting a nice thick mouthfeel and long aftertaste. Woodsiness is abating and fruitiness is coming out more.
  22. Yup. He's informative but loquacious. And always subtly selling his own picks... but that's easy to filter out. He's a font of good info.
  23. For a bit of preparatory info, here's a fun video about white tea: That channel is a fun tea rabbit hole to jump down and learn about tea from the perspective of a Swiss/Chinese London tea shop owner.
  24. Ha. Wasn't the tea kettle... was the circuit breaker... the espresso machine, the microwave and the teapot all pulling current at the same time seems to trip it. A trip to the basement has sorted it out.
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