Richard Kilgore
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Posts posted by Richard Kilgore
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Chris H, do you have a link to your knife on JCK? I am not finding it.
Never mind. I found it here.. I'll be interested to read more about your experience with it. Very good looking and a good price.
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Chris H, do you have a link to your knife on JCK? I am not finding it.
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Today began with an unusual Japanese tea: Hime hikari, an organic black tea from yuuki-cha.com. Very smooth with little astringency.
So, what teas are you all brewing in your part of the eGullet Society universe?
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Free tea samples still available.
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Free tea samples still available.
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I have been brewing the PMD today with a higher ratio - 5.0 g in a 130 ml gaiwan. Infusions: 20 sec, 1 min, 2 min, 3 min. This provides a richer tea liquor - the first infusion at 20 sec was a little thin, but the rest were delicious. And the leaf has at least one more infusion to go.
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I agree about pricey for the quality. I rather winged it on the brewing and only got two decent infusions. If I pay more careful attention to it, I may get a few more. Maybe.
Now sipping the 2010 Organic Kagoshima Shincha Asatsuyu from yuuki-cha. Deep-steamed with a slight roast to the end of the processing. Nice contrast to the light-steamed versions with little or no roasting.
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Another brewing of the Korean grocery store Korean green tea that Wholemeal Crank sent me a while ago. This is actually quite nice when brewed like a Japanese sencha. Not earth-shattering, but pleasant.
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Indispensable - no; convenient for some things - yes. I am sure I use my chef knife for things many people would use a paring knife, but I would not want to do without it. Many, many years ago I got by with just a Chinese cleaver and a paring knife.
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Yesterday I had a couple of infusions of the 2004 shu mentioned above, and again today. This shu really has legs - the last infusion was 12 minutes and still delicious.
Also my daily matcha, currently the Organic Shizuoka Matcha Sakuraka from yuuki-cha.com.
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Two sets of free tea samples are still available. PM me if you are interested.
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I have been using my new RT600C Superfast Waterproof Pocket Thermometer for about a week and find it quite sufficient for tea brewing and other tasks.
Pluses: Tolerates operating environments hotter than the Thermopen. Six second response time vs three second for the Thermopen. Lessthan 1/3 the cost of a Thermopen. NSF.
Minuses: Smaller digital display compared to the Thermopen. You have to cant it at an angle to read the display.
I have not had any problem adjusting to using this thermometer. I had to figure in the three second delay on the Thermopen, so switching to a six second delay was easy enough. This one may last longer than my Thermopen did if, as it appears, this one is more resistant to heat and moisture than the old one. After a few years the Thermopen did not like being held in the mouth of my electric kettle; the digital display would show impossibly high temps for boiling water, or just stop working until it dried out. They may have made the new ones more resistant to moisture, however, and I would still prefer the Thermopen overall for a kitchen thermometer...except for the cost.
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A malty Keemun Hao Ya B from teasource.com first. Then on to the 2010 Saemidori Kagoshima Shincha, one of the featured Japanese green teas in the newest Tea Tasting & Discussion. (Free samples still available.)
Later yesterday also had my daily matcha.
Today's first cups were of the Ceylon Vithanakanda Estate, Extra Special from teassource.com. Then two bowls of matcha. Next I may try to get yet another infusion out of the very nice shu pu I started a few days ago.
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I'm pre-ordering it. too. Looks great!
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Interesting. Have either of you found food pairings with these white teas to be synergistic? That is, the food enhances the flavor of the tea, or the tea enhances the flavor of the food? Rather than the food and the tea simply going well together?
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I have not tried making a coffee frappe myself, but in general with the Vita-Mix or other high power blender, the more ingredients that are frozen, the less ice cubes you need and the richer the end result. Can you freeze the coffee and soy milk in ice cube trays? Have you tried any kind of thickener?
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Nice progression. What puerh did you end up brewing, WC?
A malty Keemun Hao Ya B from teasource.com first. Then on to the 2010 Saemidori Kagoshima Shincha, one of the featured Japanese green teas in the newest Tea Tasting & Discussion. (Free samples still available.)
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I'm in. I'll do it on a Weber using charcoal. I like to use a glaze at the end, but have not decided how I'll do it yet. May even cheat with a bottled marinade.
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Only two sets of tea samples left! PM me if you are interested, after reviewing the first post in this topic.
One set of teas taken this morning. Two available. Questions? PM me.
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Not just one, but two bowls of my current daily matcha from yuuki-cha.com. Followed by two more infusions (after a scalding rinse) of the 2004 shu puerh I started yesterday - even better today!
What teas have you all been drinking this week?
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Do you two have any ideas about matching these white teas with food?
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Only two sets of tea samples left! PM me if you are interested, after reviewing the first post in this topic.
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Brewed a Brown Betty pot of a Queen Victoria Darjeeling from The Cultured Cup this morning. Matcha soon.
There are still free samples available in the newest Tea Tasting & Discussion: Two 2010 Japanese Shinchas.
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My impression is that you get the best of the PMD sooner, where the YZ gives less up front, but keeps giving and giving with the subsequent infusions being pretty much as pleasing as the first.
I wonder if that's due to the delicate thin larger leaves, in distinction to the tiny needles of the YZ?
That may be. For me the first infusion of the PMD is far and away the best.
"Oaxaca al Gusto" by Diana Kennedy
in Mexico: Cooking & Baking
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This is one I would buy even if few ingredients were available here.