"T"

There is a "green tea" that the Japanese in my community (Steveston) used to grow and drink(my grandmother included), called inchinicha. The spelling I am not sure of since I have only heard it spoken and never seen it spelled. It tastes very much like a bancha that has been roasted ever so lightly. Not as much as hojicha though. It is caffeine free. Since most people in Steveston grew it themselves I don't know if it is commercially available. Although I do know that it is grown and available in Japan. On a side note if you are interested in purchasing organic green tea from Japan then send me a PM. There are only two(2) that's right folks two, certified organic tea gardens in Japan and one of them is sold under the name of Keiko Teas from Kagoshima in Japan. There are around 10 teas in total. Check them out at www.teaontheweb.com As far as I know the only place in NA where you can get them. Very good quality teas as well. I have tried all of them and have been very impressed. Different from green teas from Shizuoka but certainly of equal or better quality. Not cheap but certified organic and very good quality.

Pork bung???? Bulls testicles I've had but bung, nooooooooooooo..... Courage is your strong point. I salute you.

Good wine but not with turkey. A summer BBQ with good friends, oh yeah, very nice.

Thats ok. Not everyone digs wine. I have friends who only drink scotch, friends who only drink beer and friends who only drink wine. Wine is a beverage like tea or coffee or organically squeezed veg juice. If you don't get it that's fine. I wouldn't worry about it. For me, I almost enjoy the nose over the taste, but I like the buzz so I swallow.

I love tea, drink it everyday all day, but I also like my daily espresso. I swing both ways Beveragewise that is.

Had the 1997 Canneto a few months ago. Great juice. Tastes like more.

Gee, that was always my thoughts about Gamay... more than six months in the bottle and it was gone. There are some wines which are made from gamay and are intended to age, but they are only slightly less awful than nouveau. Try some of the Morgon from Dom. Calot. He makes gamay that can age yet tastes wonderful today.

I dig Windsor Meats on Main.

$28.95 for the most part has to do with our BC gov taxation than Liberty. Still hurts though.

Had this last night. If you ever BBQ'd blackberries, raspberries et al, got them all charred then pressed them into a glass then this is what you would get. Ripe, toasty, charred berries in a glass. Had it after dinner. Far too much fruit with a meal but nice after dinner with damning political disscusion and cookies. Yaaaaaa.....Canucks won again tonight.

coop: It's a fruit bomb. All jammy and ripe. The recc that Scott made would go well. I would add currants and some orange zest. Sounds like a nice fall meal. Thinking of heading to Granville Island and buying a chicken to roast but maybe some lamb for a stew....hmmmmmmmmmmm....... Enjoy the wine and post some notes. Where do you shop at Park Royal or Park and Tilford? I'll try and make it to the next burger function.

Finding the wine is not the problem. Finding the wine at $18.95 CAD is what's got me all buggin' out. We pay more in BC. No surprise though.

Ahhhhhhhh Jim. I dream of eating and drinking as well as you. One day, I say, one day. Cheers, T.

I like this wine as well. Just wondering where in Canada you picked this up? It sure wasn't in Vancouver.

I always thought onion soup was to be made with only beef stock? I didn't have any great onion soup in Paris, well, not better than what I can make anyways :), but in Amsterdam there was this smoke filled cafe(tobacco not bud) that made THE best BLT I have ever had plus one kicking onion soup. Go figure.

I didn't find anything interesting or different at Aurora but I still wish the guy the best.

Has anyone else been to this place which Anisette mentioned? Sounds interesting.

I've taken WF 1 and 2 through the ISG debating whether or not to do the sommelier diploma. If you want to learn more about wine than you thought you needed to then take the course. Lots of fun, good information, you get to try a lot of wines and they teach you how to taste properly and critically as well as taking good notes. Taking courses doesn't mean dick if you aren't passionate about the subject. As in most things you get out what you put in. If you love wine, take the initial courses since they are not too expensive once you are done then you will have an idea whether or not it is for you. Send me an email or PM if you have further questions.

Yeah, whatever. You owe me years of unpaid weekly allowances. Pay up Pops

Are you my father? LOL

I have yet to have shabu shabu better than what my mom makes. Even in Japan. My relatives tried and God bless them or Buddha bless them, it just wasn't as good. I always try shabu shabu in restaurants, normally in the fall, as well as yosenabe(sp), and mom wins everytime. Maybe I should open a restaurant. Hmmmmmmmmmmmm.......

Thanks. :)

Was it dry? Sweet? Acid? Enquiring minds want to know.

First wine ever for me from Basilicata. From what I've been told d'Angelo is one of the better producers from this region and Canneto one of their best bottles so when I saw this on the shelf I said what the hell. Grapes are harvested late and matured for 15 months in small oak barrels. Medium garnet at the core fading to a garnet/brick rim. Medium viscosity, nice legs. Fairly intense on the nose. Mushroomy, suggests a bit of development. Dark berries, licorice, eucalyptus, old wood, tobacco on the nose. Medium acid and tannin.palate mimics the nose. Berry fruit, licorice, slight eucalyptus, old wood, toast and an undefinable spice. I know I've tasted it before but at the moment I can't pinpoint it. Medium to high alcohol. Tannins persist along with acid until the end. Not unpleasent though. Medium lenghth finishing with ripe dark cherries Decanted for about an hour then tasted. Retasted after another hour and getting smoother and fruitier. One bottle left at the store, may pick it up tomorrow and try it again in about 2-5 years. Does anyone else know this bottle? --------------------------- Tried again after a few hours and more cherry on the nose along with rose petals. Tannins are smoothing out, various components are coming together. Getting buzzzzzzzzzed.

For the sake of science I think it's only proper you open the other bottle. For our sake as much as yours. :)