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Ji pushii tmge

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    New Orleans

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  1. Ji pushii tmge

    Pu Ehr Tea : Also Puerh, Pu-erh, Puer. . .

    Thanks WmC and Richard for the work! I tried pu-erh for the first time a couple weeks ago, New Orleans is a city of coffee drinkers and Luizanne iced tea... I try to put a lot of study into new foods, knowledge I come across. Thanks for teaching the difference between raw and ripe pus, the correct way to rinse, flush, and steep using a gaiwan. Nice vocabulary for tastes of young and old teas. Great reading on a rainy day. Tons of sources of teas and information. Must have been exciting for y'all a few years ago when doing the tasting. Thank everyone for a great forum. I look forward to buying a proper gaiwan soon and then really having proper pu-erh.
  2. Ji pushii tmge

    Ramps: The Topic

    Has anyone had luck growing ramps in US zone 8 climate, specifically the gulf-south region? We can grow a lot here year-round with thoughtful attention to the sunlight and rain. I have never tried growing, nor do I recall eating ramps.
  3. Ji pushii tmge

    Waaahh from Nola

    Slow Fish is a spin off of Slow Food. Last month was the first time the expose went abroad, from Genoa, and landed in New Orleans (also the first time I've heard of it). Or actually, downriver in St. Bernard Parish. There were tons of chefs and fishermen working with regional seafoods. Like a runaway boucherie, familiar? Unfortunately, I don't take many pictures, but I'm looking to change that. I did just buy a smartphone, and I made this profile for this here web forum. So that's special.
  4. Ji pushii tmge

    Waaahh from Nola

    Smithy, My forum tag is an evolution of a Japanese rough translation, it's hard to explain... Really, it's meaningless, like gibberish. Certainly not Cajun. It's gee pusheye-y and tmge is an acronym for. . . ZzzzzZzzz anywho: The heavy rain hasn't helped the seafood this season. What started as an amazing oyster season is ending with a bland thud. Bluecrabs are moving deeper and further away because of the spill-ways opening. We had a slow fish expose a few weeks ago almost rained out... I don't even remember the soft shell season. Strawberries are huge but not very sweet. Tons of different blackberries lying all thorny close to the wet ground. The water has been freakishly high. It's kind of frightening. We continue to swing with the punches. It's human nature. The food scene is as strong as ever, but recently a lot of restaurants which have very little to do with Louisiana culture and heritage have popped up. It's anyone's game, and just like our history as a port city: a mash up of what's new is improving upon what once was. Take care, Smithy. ryan
  5. Ji pushii tmge

    Waaahh from Nola

    Ladies and gentlemen, Good day! High spirits! Hey, how ya doing? My name is Ryan: cook, food lover, artist, gardener, happy Earth Day! Culinary extraordinaire. Born and raise in New Orleans, LA, USA. Chances are, if y'all have questions about New Orleans and southern cuisine, I have an answer, but hopefully not. (Alligators, beignets, snoballs, Jazz Fest food, Holy Trinity, Paul Prudhomme, John Besh, N all that jazz.) I cook professionally, chef at a very popular neighborhood cafe. I allways cook. The lines blur. I aspire to open a restaurant with my brother, soon. Small brunch joint, vrrrry nice My neighbor and I have chickens, rabbits, and a huge garden. We grow tons of our foods. This year especially looking forward to all the peppers: Serrano, Cayenne, Paprika, Padron, and more heat! Cooking with chilies will change your life. O ya, huuuuge ice cream/gelato/frozen-treat lover, maker, aficionado. Just spun a lovely spearmint gelato (from happy cows!) served with fresh sliced Louisiana strawberries - for a gal whose heart I'm trying to win over. My old neighbors call me "Young Pup." I do have a ton to learn. I admit I am a young egg. It takes a lifetime and then some to reach fullness as a cook. So, I'm here to share my knowledge and learn more from y'all on our journey. Allright, take it EZ. Respectfully, Ryan
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