Richard Kilgore
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Posts posted by Richard Kilgore
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I have not baked with matcha powder, only drunk it as a tea. The prices for both the matcha powders you have found are very low, indicating food grade matcha...not something you would want to drink. High quality matcha runs about $24 per 20 grams plus shipping from Japan. Good quality drinking matcha runs about $15 for the same amount.
Has anyone baked with both food grade and drinking matcha? Can you tell any difference in the results?
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I'll be interested to read your experiments. With the Toddy I have liked using the concentrate more for iced than hot coffee.
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Yesterday I enjoyed a Yunnan FOP, Organic black tea that came as a sample in my last order from Tea Source. Brewed western style in a Yixing. Earthy, full-body, smooth.
Today I have been brewing a 1999 CNNP "Old Tree" Ripe Pu-erh from Yunnan Sourcing. Gongfu style in a small Yixing. I like this tea and am playing with the brewing paramaters to get the best out of it. More on that later in the Pu-erh topic.
It's in the triple digits here. So I'll be making some iced tea today, too.
So what teas have you all been brewing?
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A look at the photo of the mini suggests that finely ground coffee is going to get through the filter or clog it. You could try a little bit of your coffee in it just to test that. I think that if your decafe tastes good hot it will taste good iced.
I have used the set up with the white plastic container and the fabric filter and cork in the bottom in the past, and it makes a great concentrate for turning into iced coffee.
Let us know what you think of your Hario mini after you have a chance to use it a bit. And how much do these things cost? No prices on that site.
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Steven - I may be mistaken, but I thought aluminum works well if you use a piece regularly, but not so well if it's one you use infrequently - due to oxidation. Great for a restaurant, but not necessarily for home cooking.
I don't know enough to disagree with this, even though I think I do disagree. I'll have to do a little more research and, more importantly, pick up a cheap aluminum pan and play with it, after which I'll start a topic on cooking with aluminum cookware.
I'll look forward to seeing whatever you come up with, because I don't know. We used all aluminum in a restaurant I had many years ago, but I have a vague memory of a discussion of this a few years ago here in the forums and think that's where I got the idea about infrequent use.
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Steven - I may be mistaken, but I thought aluminum works well if you use a piece regularly, but not so well if it's one you use infrequently - due to oxidation. Great for a restaurant, but not necessarily for home cooking.
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Today I have been enjoying the Makaibari 2nd Flush Darjeeling that has been discussed much in this forum. Found it locally at The Cultured Cup.
So what teas are you all drinking today? Hot? Iced?
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I got my AC pieces years ago (from a mail order galaxy far, far away) and I'm happy with them - with the exception of the nonstick skillet (and a non-stick 2 Qt. saute pan gift). The nonstick didn't hold up.
A sales associate at WS asked if I'd cleaned them with Dawn and I had. She said Dawn not only cuts grease, it screws with the nonstick coating. I use the rest of my pieces, love my 2 LC dutch ovens and my cheapo nonstick skillets (thanks, Costco) which can be replaced when the insides give out.
I agree with Dave. Take 'em back and ask for the manager if you get that story again. I don't think there's a Dawn Disclaimer when you buy them.
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Uh, Dave, if there was anything as fancy as a premise here, I think it may have been something like: Sitram as an alternative to pricey brands.
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I was thinking of J B Prince, which still carries it here.
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Jeff, I don't know of any B&M store in the DFW area that carries it. Perhaps someone knows of one in another city. Bridger in Manhattan used to, but I think they stopped carrying it. I got mine on Amazon, where the prices fluctuate widely and you can wait for a low price on any item.
If you are looking for something similar, I suggest checking out Ace Restaurant supply. You may also be interested in the Sur La Table house brand.
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A recent post in the Costco topic mentioned...Costco as having Sitram sets in at least that member's local Costco.
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The original need for a pork shoulder was solved in the interests of time by buying another one unfrozen. So I started to thaw the original 8 pounder two days ago in cold water. Unfortunately, I left this sitting out instead of in the frig, and forgot it when I was called away for a day. I put it in the frig a few hours ago and the water was still cool, but it was out for 48 hours.
I assume this is a loss. Does anyone think differently?
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Thanks for all the great ideas. I'll try a few of these and report back.
More ideas more than welcome.
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I'll have to attribute my relative lack of useless or inferior or poor value products to eGullet Society members. Reading and discussing others' cookware and kitchen appliance experiences over the last six or seven years has saved me something in the six figure range I am sure.
And put me in the enameled cast iron camp. I have lots of it in French ovens in all sizes and love it. Have a sauce pan, but don't use it much. Never saw any need for the skillets. And have a bunch of Sitram, much more cost effective than All-Clad, of which I have two small promo pieces.
On the other hand, if someone wants copper cookware or All-Clad or a high end oven or other kitchen design element as a matter of interior design rather than to cook with, who am I to object or care. May even help on resale of a house, so I can't even say it's a waste of money.
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Thanks for the photos, Chris. Beautiful dry leaves.
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When I first got the sample I brewed it at 2.5 grams per 8 ounces at 108 - 212 F, 1: 3 min., 2: 4 min, and 3: 5 min. I liked this a good deal. Could have gone another infusion at least but I stopped at three.
This morning I brewed it 2.0 grams per 8 ounces at the same temp, 1: 3 min., 2: 3'15", 3: 3'30", 4: 4 min., 5: 5'30". Except for the first two infusions it was definitely weaker than my preference would be, though still drinkable and interesting.
Next round I am going to try a higher leaf to water ratio than my first attempt and see what happens. I also ordered another Assam from Tea Source and it arrived a few days ago, so I'll also do a comparison of the two.
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Started out with the Assam from Tea Source for the current Tea Tasting and Discussion in this forum. More on that in the topic.
Just started a gong fu session with an aged (mid-90s) Feng Huang Dan Cong from Hou De Fine Tea. It's not your classic Dan Cong - more astringent and a little citrus, but you can certainly tell its roots. Interesting variation on a theme.
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I picked up a 6 lb can of Roasted Smashed Eggplant from a Mediterranean grocer last week. (Why, you say? Because it was on sale for less than $5.) I plan on using about a fourth of it for Baba Ghanoush, but am looking for other dishes to do.
What would you do with canned roasted smashed eggplant in your part of the world?
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Enjoying an Oolong today, gongfu style. A Feng Huang ShiGu Ping from jingteashop.com. Wonderful dry leaf aroma and complex taste - floral, stone fruit (peach to me) with a lingering honey after taste. I have had this since last year and it has not faded a bit as far as I can tell.
I'll also confess to making multiple infusions of the Ceylon I started the day with yesterday, turning them into iced tea drunk today. On the one hand much too good for iced tea; on the other - what an iced tea!
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Yajna Patni - I may be wrong, but I think you would get a different result if you hold to one rounded teaspoon for 8 ounces at a rolling boil for three minutes for the first infusion. Then try additional three minute infusions like Chris did, or try additional infusions at four minutes and then five minutes. Infusing for five minutes for the first infusion probably is extracting so much from the leaf that there is little left on your second one.
That said, this simply is not an astringent Assam. While it is a very high quality leaf, it just may not suit your taste.
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eG Society member Kyle Stewart at The Cultured Cup is contributing three Japanese green teas for tastings here in the Coffee & Tea forum. This, the second one, is a Houjicha Select.
Kyle has provided four samples of 10 grams each, and I will mail three of them to the eG Society members participating in this tasting.
While the tasting is open to all members who have posted at least ten substantive posts in the Coffee and Tea forum, preference will be given until midnight (EDST) Wednesday, June 24th to those who have not yet participated in any of the last three tastings.
As always, everyone is welcome and encouraged to participate in the discussion.
So, please PM me now for details if you would like to receive one of the the free samples and participate in the tasting and discussion.
Here is a little information on Houjicha from The Cultured Cup:
Characteristics of Tea:Hojicha, literally means “toasted tea.” The wide leaves of this green tea have been toasted, which produces a surprising and delicious taste. Naturally low in caffeine.
Brewing Guide:
For a 6-8 oz. cup, use 2 teaspoons and bring water to 185° Fahrenheit. Do Not Boil! Infuse for 2 to 3 minutes. Remove tea leaves after infusion. For more detailed brewing instructions, please see the "How to Brew Tea" resource guide.
Drinking Recommendations:
Hojicha is an ideal accompaniment with sushi or fish. Delicious hot or cold. Drink without milk.
As I have mentioned in other topics, I have known Kyle Stewart for some time now, having bought tea from his shop for many years, at least 10 years I believe it is. And for the past three years or so Kyle has been instrumental to my tea education through the T-Bar Club at The Cultured Cup. Kyle attended the World Tea Expo in Las Vegas recently and completed his three years of training with the Speciality Tea Institute to become the first certified tea specialist in Texas. I have had many pleasant times with Kyle and his staff, trading teas and sharing new tea discoveries. More than just a tea merchant I happen to buy tea from, Kyle is a culinary friend as well as a tea friend - the wonderful tea pairings at Sharon Hage's York Street restaurant and a shared interest in Asian food.
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I think that Chris's experience brewing this Assam is a great example of how we can get very different results with a tea by playing around with the brewing parameters. Sometimes a little, sometimes a lot. Just takes a little time to get to know a fine tea.
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Started off the day enjoying a Ceylon Lumbini Estate, FBOP, from Tea Source. This is the most complex Ceylon I have had.
I'll have an Oolong later today. Have not decided which one yet.
And what teas are you all drinking today?
Changed my mind and am gong fu style brewing a 1999 CNNP "Old Tree" Ripe Pu-erh from Yunnan Sourcing. I'll post more about this in the Pu-erh topic after playing with it a little more for a few sessions.
Indian Teas - Assam, Nilgiri, Darjeeling...
in Coffee & Tea
Posted
From another topic ---
Yes, when I mentioned that, I was thinking of the estate's teas more than any particular flush. I will post more about a couple of Darjeelings and some Assams after I have spent a little more time with them.
I don't usually drink tea with milk or any sweetner, but that's a curious effect from the Stevia. I may have to get some just to see. Anyone else find this?