Jump to content


new member
  • Content Count

  • Joined

  • Last visited

Profile Information

  • Location

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. I am eating lukewarm rasam w rice. I added snake gourd juice to it. The store had green tamarind, and I made a broth from that to sour the rasam. It's really good even though it's concentrated and salty because I left it on the stove for too long.
  2. I have not read this whole thread although I plan to. Will someone please explain to me, how is it that pu erh is an "acquired taste" for many? I find it consistently more palatable and smooth than astringent unfermented teas*, and I have drunk many an abused pu erh - triple concentration, fishy, overbrewed, cheap quality, stale, etc. All good to me. When I was little the only tea I drank/had access to was pu erh because we would go to dim sum a lot, and I drank it just fine. Then as I got older I was introduced to other teas and I wondered why I disliked them so much. Perhaps I was always just drinking scorched tea made from shit municipal chlorinated water, but I can't imagine the dim sum places used anything but. In general, the less oxidized the tea the less likely I am to like it. My second favorite tea is Assam Again, it's probably my lack of access to unchlorinated water that makes me intolerant to more delicate teas. Not tryna sound like a snob here, far from it. I mean I drink pu erh with milk and call it bo lei au lait. See, I play with my food.
  3. I like a lot of hot drinks, but usually I drink rooibos, usually with milk, because it's healthy and unchallenging in flavor and preparation, and it's caffeine free so I can drink it at any time without having to go through a decision process. Or I will drink hot water when I am at a restaurant, but I do this year-round because it's the most comforting temperature. No hate but the american general preference for "ice cold" is silly. I do recommend simmering, not just steeping, rooibos for longer than 10 minutes. Since it can be simmered for hours or re-steeped multiple times, I've come to feel that it's a waste to throw out rooibos after one steep of less than 10 minutes.
  4. flava

    Best no-sugar chocolates?

    Do diabetics tolerate coconut sugar? Eatingevolved's coconut butter cups are bomb. They're noticeably low in sugar, but that's not a detriment. They're just food-like, savory, and satisfying.