TicTac

I figured as much, but I noted you mentioned that you decided to brew it at a higher temp, which prompted the question - how would one know which oolong's are suitable for such prep methods? Furthermore, I was lead to believe (my knowledge is extremely limited - so take that with a few grains of salt!) that oolong's are brewed with water right off the boil. Whereas white/green/yellow tea's the water should be left to sit 5 or so minutes post boil before brewing.

Currently onto some Green Snail Spring green tea. Enjoyable; certainly one of the nicer examples of Green tea's I have tried, but not as profoundly unique as the 2 aforementioned samples. Curious, what makes an oolong 'milk'able' (for lack of a better term)? Excited to try some of the other Oolong's and the Pu-erh's!

Perhaps I should have clarified.... I do not 'shred' mine in any machinery - I believe the more appropriate term for what I do is 'pulled' (as often it is white meat - we eat the dark meat and usually save the white for other uses) and can easily be pulled into long strings. I agree, I do not like the idea of a processed pulp!

My grandmother always made chicken salad for us as kids and I try to recreate it when I have a chance - typical ingredients included: - Diced pickles - Hard boiled egg chopped - Often Capers - Mayo - Sometimes dill - Little vinegar and a touch of sugar. It's amazing how taste is so closely tied to (fond) memories.

Both dishes look great. Would like to hear more about your method for the Chicken.

Onto some Oolong... Red Heart Oolong (one of 3 Oolong's in my taste test pack) to be exact - A nice mild overall aroma and flavour - somewhat earthy, but subdued, a slight bit of background sweetness but not near as much as the aforementioned white. I am thinking that a longer brew (5 seconds was suggested for the first) might help with this. Very enjoyable none the less.

Contrary to Anna, I believe the best chicken salads are shredded (which also takes the most time and effort, but the texture is ultimately superior). Though in a time crunch, diced salads suffice.

Good to know. Finally hooked up with the owner of Chinese Tea Canada and got a fantastic variety of samples. Currently enjoying some Peony White tea - on it's second brew, very floral and perfumed, with some definite sweetness. Oh this is going to become an expensive hobby!

Within Canada there should be limited to no taxes - in terms of 'import duties' - I will check out teatrader.com; thanks.

Thank you for the most detailed response, Chris. Prior to your response I perused amazon.ca (Living in Toronto, Canada) for 'Loose tea' and stumbled upon a few which sounded somewhat interesting to my fairly uneducated tea-mind; any thoughts on: https://www.amazon.ca/Goddess-Mercy-Oolong-Loose-Organic/dp/B01B0CJ0J8/ref=sr_1_7?ie=UTF8&qid=1484087877&sr=8-7&keywords=loose+tea https://www.amazon.ca/Leaves-HARVEST-Shipped-Ethical-16-ounce/dp/B00VFYPIDO/ref=sr_1_14?ie=UTF8&qid=1484087877&sr=8-14&keywords=loose+tea https://www.amazon.ca/Darjeeling-Himalayas-Certified-Unblended-Plantations/dp/B00VFYPG1S/ref=sr_1_22?ie=UTF8&qid=1484087877&sr=8-22-spons&keywords=loose+tea&psc=1 https://www.amazon.ca/Organic-White-Silver-Needle-Loose/dp/B00LOGFLUI/ref=sr_1_39?ie=UTF8&qid=1484088113&sr=8-39&keywords=loose+tea Just to name a few - As you suggested however; I am going to venture out to a tea house (there are many in this city as we have an amazingly diverse population and a huge Asian community) and perhaps sample some first hand - at the same time also get a lesson on how to best brew said teas. Thanks again.

I hope I am not 'hijacking' this thread - but clearly, Chris, you have a vast knowledge of tea and perhaps you can offer a few suggestions - I have always grown many herbs for tea (Lemon verbena, lemon grass, mints, bergamot, etc) and enjoy White, Green and Black teas - but I do not have much experience with the latter three, besides packaged teas available from the store. Would you be able to perhaps offer some suggestions that one might be able to acquire via amazon (unless you believe far better can be found elsewhere)? Many thanks in advance.

Thanks Anna - very interesting. So I strain the mother out of the vinegar, use the vinegar as per normal - what type of vessels are you folks storing the mother in? From my limited reading it must be open? Lastly, can I use both red and white wines together? Has anyone tried this? Or keep the colors separate? Cheers

I only buy (organic) unpasteurized ACV. Got the last batch from Ambrosia (love that place). In fact I just checked and it is the BRAGG brand. So I just start adding 'un-used' red wine to some of that? How much vinegar as the 'base'?

Decadent looking tart. Curious as to whats hidden beneath.

How would one make a 'vinegar mother'? Surely I can google it, but perhaps some of you have first hand experience to share.

They almost look like puff pastry rather than a 'biscuit' one would typically envision. v. nice.

Though not an ingredient per say; certainly a canvas for all ingredients.... Just picked up a Canadian made Maple cutting board from Costco - fantastic quality, locally made from recycled woods, and only $30!!!

Great looking meals, folks. Sure beats my lowly baked beans, yam fries and sausages (though the kids liked it, so I am a happy pappy ).

It always was very good when we went. Though now that we are a bit further north, our go-to Indian is Adrak (Hwy 7 & Leslie).

Curious to hear how it was, Kerry. We used to go to TCC a few years ago, but after a dine safe...*ahem* issue, we stopped. As an aside, though I posted elsewhere on EG, I would urge anyone in the vicinity of Yonge & 401 to check out EAT BKK Thai Kitchen - really stellar Thai that you don't have to drive all the way downtown for (Khao San Road is my yard stick).

Why bother with secondary cooking after the initial one to remove the tail? I would think multiple heatings up of said tail would render it tough and perhaps impact flavour as well. Certainly such a long SV time will render it tough. Why not just boil (or steam) for 9-10 mins, remove, and then heat up gently in some butter (not to cook - simply heat).

liuzhou - the 'universal dip' = (from what I can identify).... Scallions, chili, cilantro, soy & some type of oil? Anything else?

Or washroom As many have noted, if you have any concern or doubt then throw it out. However; assuming it's been stored properly and there are no signs of degradation - you should be OK - just don't test it on others first if you are worried

While I appreciate your passion, I do not believe your information is accurate. http://scienceline.ucsb.edu/getkey.php?key=1307 https://www.fsai.ie/faqs/botulism.html Just to site a few sources. The toxins will be killed by boiling. If you are super concerned, cook your stock in a pressure cooker on high and the spores will also be neutralized. To think that botulism is some indestructible organism is silly. Otherwise we would have an epidemic.

Take a look at it, so long as it has no mold or scent issues - shouldn't be a problem. What many are forgetting is that you are boiling the hell out of it - as long as it has not gone rancid, you will kill off any little wee nasty's in the pot.