Richard Kilgore
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Posts posted by Richard Kilgore
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A rice cooker may be more difficult than it needs to be. The easiest way I have found is to do the bring-to-a-boil-and-leave-it-overnight. In the morning it takes about 8 - 10 minutes to cook.
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I'm sure it's safe to eat. I'm not convinced it's at its peak flavor- or texture-wise.
Thanks, Dave. At this point I am not concerned about peak. I am sure it's going to be a non-peak culinary experience. I tried it last night and made a sandwich out of it today without losing any teeth (not bad, but definitely non-peak - nothing at all like the pulled pork of a couple of months ago), but was uncomfortable serving it to anyone else without a little input from you guys.
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Thanks everyone.
As far as I know it was not a hedgehog or a free-range pig or a Texas feral hog, since it came from a main-line grocery store.
That said, it was (still is) a shoulder. And it went to about 175 F. Cooked it about 2 1/2+ hours.
Still think it's okay?
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I accidentally pulled a pork roast from the Weber before its time last night. It's a little pink in the center. I am trying to decide whether to put it back on or in the oven tonight.
How not-done is risky? What would you do?
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Today I am doing gongfu style a Wuyi Oolong from jingteashop.com in China. It's a Traditional Rou Gui. Brewed the free 5.2 g sample they sent me with an order in a 100 ml Yixing pot with 10 seond rinse and 1st infusion of 20 seconds, 2nd for 15 seconds. More to go. Beautiful amber-orange liquor, floral-honey taste, the aroma I am having a difficult time describing - but pleasant. No astringency on the first, and only a little in the honey after taste on the second. Very nice - wish they were not sold out of it.
So what's in your cup today?
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I made a pitcher of iced Hibiscus tea yesterday and have been drinking that up til now today.
Just started a gongfu session with a 1998 Lin Cong CNNP Green Wrapper Raw Pu-erh from Yunnan Sourcing. 125 ml Yixing tea pot, 6 grams tea leaf, 20 second rinse, 10 second first infusion. Very pleasant, little astringency, and a little sweetness to it. I'll be interested to see how many infusions it will go and how it will develop.
Edited to note that I did over 10 infusions (lost count) and it still had more left in it.
So what's in your tea cup today?
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Today I am drinking a new to me tea from Harney & Sons, Assam Golden Tips.
Like other black teas from this region, I brew it in 195 degrees F. filtered water for 2 minutes on the first infusion, 3-5 minutes on the second infusion. Have not tried a third infusion.
It has a bright and winey flavor, slightly sweet and I get a bit of a chestnut residual flavor on the finish.
I am a fan of the Assam and Nilgiri region teas and this is one of the best yet. Not cheap but certainly worth it to me.
Do your other teas from Assam and Nilgiri also come from Harney & Sons, or somewhere else? I have not had a Nilgiri, but it's on my list to try.
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In Westminster:
What do you like about the Gypsy Tea Room, akur?
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I'm not a big visitor to tea houses, but two I enjoy are Remedy Tea http://www.remedyteas.com/ and Panama Hotel Tea http://www.panamahotel.net/
What do you like about each of them?
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Another Keemun Mao Feng "Hair Peak" morning for me. Cup with infuser. Didn't weigh it today, but about 2.5 grams in about 7-8 ounces (240 ml) of off boil water for 5 minutes first infusion and 7 minutes second infusion. Tasty, but my hair's not peaking yet. Wonder how many cups you have to drink to get that effect?
So what's in your cup today?
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recently i have seen few clip in youtube showing people their coffee, and they draw very beautiful picture on it like a love or butterfly etc.
i would like to know what are things i need to know before i start to draw the coffee. currently i am using full cream milk(nestle brand), i feel it is not thick enough.
is there any books or VCD can teach people how to draw the picture on the coffee.
Are you talking about the designs people make when making an espresso based coffee drink? Can you post a link to the Youtube clip?
Ah, here's a few YouTube clips of intricate latte designs:
Perhaps someone here can help in some way.
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recently i have seen few clip in youtube showing people their coffee, and they draw very beautiful picture on it like a love or butterfly etc.
i would like to know what are things i need to know before i start to draw the coffee. currently i am using full cream milk(nestle brand), i feel it is not thick enough.
is there any books or VCD can teach people how to draw the picture on the coffee.
Are you talking about the designs people make when making an espresso based coffee drink? Can you post a link to the You Tube clip?
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Let's see your teaware - cups, teapots and all types of tea-things from around the world.
To start off, here are a few Yixing tea pots from Yixing China. Each pots gets dedicated to a specific tea or at least a narrow range of teas, such as Dan Cong Oolongs or Shu Pu-ehr.
So, what do you use to brew and drink your tea?
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Today I am drinking a 2007 Winter FengHuang WuDong Old Bush DanCong "Huang Jing" from Hou De Fine Tea. The dry leaves are wonderfully aromatic and huge. I brewed this European style - 5 grams to 240 ml water in a Yixing teapot. First infusion 5 minutes and second infusion for 4 1/2 minutes. Both delicious. Can't say enough good about this DanCong. I may try a third and fourth infusion and then use a fifth to season the pot further.
I'll do this gongfu style on another day and try to take the time to get some pics of the gorgeous dry and wet leaves.
Gongfu style with this DanCong today. 2.5 grams in 90 ml Yixing teapot. I have done multiple infusions, So far: 10" rinse, 1st - 20", 2nd - 15", 3rd - 20", 4th - 30", 5th - 40" and still has more left to go. Light, floral, sweet. Good, but next time I think I'll try increasing the amount of leaf a little since the wet leaf did not quite fill the whole pot.
So what's in your teacup today?
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Yesterday had a cup of Darjeeling Castleton 2nd Flush from 2007 at The Cultured Cup. We got two infusions out of it. I'll try the 2008 1st flush another time.
This morning it was the Keemun Mao Feng "Hair Peak" again. No weighing, just eye-balled it and brewed it a cup with infuser in about 208F water - 5 minutes first infusion and 4.5 minutes second infusion.
So what's in your cup today?
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Today it's a Mid-90's Aged Feng Huang DanCong from Hou De Fine Tea for me. (Click on the "large image" link on that page - it has several images of dry tea leaves, wet leaves and tea in a cup. Mine looks exactly the same.) This is a hand-harvested Oolong from WuDong, Feng Huang county, Guang Dong, China.
Brewed Western style in a Yixing pot and using a second Yixing pot to hold the brewed tea. (Done that way to season the second one further.) First infusion: 5' @ 195 F in 210 ml water. Second infusion: 4.5' @ 195 in 250 ml (a little weaker than I intended).
Interesting tea, with both floral and critus/fruity notes. Very smooth and clean, a little astingency on first infusion, reduced on the second, both very good for my taste buds. A subtler tea than the DanCong I mentioned a few days ago. I'll have to play with the brewing parameters a bit and do it gong fu style, too.
So...what's in your cup today?
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Thanks Maggie! You have contributed so much to the Society and our enjoyment through sheparding articles for The Daily Gullet. Probably the greatest bunch of personal essays on life with food by emerging food writers anywhere.
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Anyone familiar with Mandingo Bitters made in Ghana? If so, how are you using it? Ran into this in the small African section of a Vietnamese-Filipino grocery here.
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This morning's cup is a Keemun Mao Feng "Hair Peak", a black tea from the Anhui Province of China, from The Cultured Cup.
Brewed 2.5 grams in about 180 ml (6 ounces) of water at 208 F. An initial mild astringency softened as the tea cooled. Medium body, floral, honey notes.
Like many tea purveyors TCC brewing directions are only very loose guidelines. They say one teaspoon to 6 - 8 ounces of water...my 2.5 grams would be closer to at least two teaspoons. While a very nice cup of tea as I brewed it, next time I may want to go to slightly more leaf.
So what's in your cup today?
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i prepare the oolong -modified gongfu style-
the leaves were tightly rolled and after steep the leaves opened-whole large green leaves with little or no stems-
i used glassteapot,teapither,and cup
Can you tell us more about your modified gungfu style, jpr54?
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Perhaps they are referring to the Japanese Chawan designs being rooted in Korean designs due to "The Potters' War". (The potter Ginny Marsh first told me about this history.) Hideyoshi, the Samuri warlord who unified Japan, invaded Korea and conscripted several thousand Korean potters who became the basis of fine Japanese pottery. Many Japanese potters today are descendants of these Korean potters.
Here's a link to a site with more on fine Korean pottery and its history. The link takes you to pottery including several celadon Korean tea bowls. However, I think it is the Punch'ong rough style of pottery that went to Japan with the Korean potters and is related to the wabi-sabi aesthetic, seen for example in Japanese Hagi-ware.
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Just a followup note. Went out to Ginny Marsh's home and studio. Pottery is everywhere, even outside on the grounds and around the garden, reinforcing the organic feel of her work. I spent a pleasant hour and a half looking at and holding many of her tea bowls. Shallow Summer bowls and straight sided Winter bowls. We talked and I learned more about the history of the Chinese and Korean influences on Japanese tea bowl designs, and eventually selected a bowl that seemed perfect for me.
This re-inforced my experience at the T-Bar with Ginny's bowls, as far as the selection of a tea bowl being a very personal experience. While I liked many of them in one way or another, one of them spoke to me and one sang to me. Ginny had been studying the bowl I finally selected for whatever she can learn from it for future work, so I'll pick it up when she is finished and post more about it and Japanese Matcha later.
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How is a Korean rice bowl differnt from a Chinese or Japanese rice bowl, Naftal?
Stand Mixers 2002 – 2011
in Kitchen Consumer
Posted
Anyone yet have the New Bosch Universal Plus Mixer? I have seen it in a local shop, but have not seen it in operation. They are really light weight, but the shop owner says it doesn't walk.