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food mom

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  1. food mom

    Thai iced tea

    the red colour is usually annatto, the natural dye that is used to colour cheese in the US. are you looking for taste, or optic? taste-wise, yes, a stronger black tea with sweetened condensed milk is the base. colour-wise, I've seen everything from carrot to a chemical orange agent used (stop & think - what gives mint jelly it's green hue?) go for the taste.
  2. DON'T FORGET THE MILK!! this is capuccino that we're talking about! just tasting the plain milk will show anyone that one is dealing with a fundamentally superiour beverage here. parmalat? though processed, often far superiour than what one finds in the average US supermarket, taste-wise, and don't you know, this affects the end result. it's not always the bean.
  3. food mom

    Arab Coffee

    We've sold spices for many years at our family store. we typically buy the spices in bulk (kilo-wise) and repack into 50 or 100g bags. sometimes we have a few grams left over - like cardamom. we buy green cardamom, although white (mainly bleached) and black exist. I'd always store the leftovers in a dish in the kitchen of the store. in the morning, I'd come in, make a regular pot of coffee (in Germany it can be stronger than in the US), and just add 4 or 5 cardamom capsules to the coffee filter. voila. cardamom coffee, with no fuss. p.s. milk and sugar are always good for me in the morning.
  4. Hello Ludja, nice to make contact with you! Sorry, but this is not the way only grandmas shop. This is the way most normal people (yes, these days) shop especially gastronomes. Living in the BRD since August 1989, a few months before the "wall" fell, I've seen lots of changes on the consummable scene: Shopping hours availability customer-friendly services service and the list can go on. I just know that, as a consumer, I would like/have gotten used to certain things. On another site I saw a picture of chicken feet. I was amused, as we have a family history/tale about this (Phillip threw them on his sister's desk, whence she was disgusted and brushed them to the cat, who tries to wrest them from the stock pot). Lots of people have passed through the city, with many experiences. I'd like to steer people toward relatively good experiences, as opposed to preconceived notions. Let me hear from you, -betsy
  5. Well, Greuss Euch in Muenchen!! An interesting thread that I picked up by accident here on EG. Moving to Muenchen (okay, let's dispense with the umlauts, because the keyboard here doesn't have any). Will you be staying long? This will determine whether you really slip into the culture, or remain on the fringe (like Army people - no laughter please from you locals). A super source of all things in the English language is a publication called "Munich Found". The publisher is German, her spouse American (exactly the opposite of me and my husband), and comes out every month. You can get a copy in all the major newspaper centers (read: train stations, etc), and it is written by many people who actually live in Munich and fit in very well with the community. Shopping: Munchner are very tied to the earth (read: bring your own bags with you to the supermarket, or you'll have to pay for one), DO NOT go for bleach/chemicals/artificial sweetners or colors, they are "politically incorrect" (chileren are educated at an early age about the dangers of artificial colors. Even the cat foods have ingredients listed, so you can see if your pet is being fed sugar or not). Be prepared to carry things. Be prepared to buy drinks in containers with mandatory deposits, even at the airports. Be prepared to buy bread that has a very limited shelf life, and to buy it every day. Be prepared for some of the best quality food that you've ever experienced. Wheat is real wheat. Butter is real butter, from a variety of countries, and with little or no water added. Quark, always an interesting substance, is widespread. The local culture pays no attention to "no carbs", because they know better. They have true whole grains, an acid-based diet, and a very healthy outlook toward food. Too much animal fat? Eat only vegetables for a few days, and walk a lot. Breakfast? Not nearly as much refined sugar as in the US, and when so, it is beet sugar (basis for a new thread). Fructose is everywhere, Sucrose is everywhere, artificial sweetners are really shunned by most, and milk products rule. Where else can you find strawberry buttermilk? And you wonder why complexions are wonderful. Do not expect to find monster servings, and DO NOT expect to take anything home. This is an insult to the establishment, which normally views this sort of thing as mediocre and low-class. 'Nuff said. Shopping? Most real people, depending upon their living space shop so: dry goods and basics (flour, sugar, ets) in bulk, fresh foods daily. Yes, we cook every day. Weekend shopping is truly a joy. There are a variety of sources from which to choose, and Muenchner do. THEY DO PLAN MENUS. THEY DO TEND TO SHOP EARLY, at least the gastronomes do. EARLY IS NOT 16:00. EARLY IS 8:00 - 12:00 noon. You are moving to a new location. Experience the local culture (the best meal is always at the neighbors' grandma's). Restaurants are fine, but can be superficial. Be prepared. Just because it's in Munich does not mean that it is good (just like NYC). The Viktualienmarkt? An adventure story. Just like NYC, one can live either very expensively or very economically. Shop in season. Be prepared for outrageous prices if it is off season. This is not one's supermarket (thank heavens), but affords incomparable experiences. When you are there, seek out a Stand called "Rottler", just beside the "sauer-eck". The Stand offers HOMEMADE (and I do mean "by hand", saying that everything is done the "old way") jams, jellies, confitures, & condiments, as well as every fresh herb that one could realistically want, and oils, vinegars, and spices, and sauerkraut, and pickles (the BEST), and olives...... and it is run by Hans Hollweck, "the man with the hat" (Der Man mit dem Hut). He speaks fluent english, is himself a Michelin-star Chef (he'll gladly tell you how to prepare your purchase), and is a wealth of knowledge, gastronomically speaking. Refer to Munich Found for references. You're a part of EGullet. Take your passion in hand. And tell them that betsy at Marktfrau sent you. More infor? Email me. I'm always there within 24 hours (time elapses allowed).
  6. It seems that Tantris is still stuck at two stars, although Hans Haas cooks decidedly better than Winkler or Mueller. AND he actually cooks at the restaurant, unlike many who are in executive positions only. Tantris was the first restaurant to gain the prestigious three stars, and did this under Eckart Witzigmann (voted "Chef of the Century" in Europe, amid accolades from many of his peers - Troisgros, Bocuse, etc.). Herr Witzigmann still ghosters around Munich, and you may see him (and indeed, many other well-known Chefs) at the Viktualienmarkt (the open-air market just around the corner from the Marienplatz). If you should visit the Viktualienmarkt, be sure to look up a Stand close to the Maibaum called Rottler. They're known for a)house-made confitures, condiments, fresh herbs and truffles, and b) "the Man with the Hat", Hans Hollweck. A Chef in his own right, he deals with many of the notables, and speaks fluent english. Tell him that "Marktfrau" sent you. p.s. sorry. First in Germany to gain 3 stars.
  7. Ah, Sarensho, you are absolutely correct. The best iced tea is made exactly as you have described. Easily done either before leaving the house for work, or before going to bed. Good tea will always give good tea. Good water helps. Many people are fussy about their hot tea, using the best water available, but then for "iced tea", add ice cubes that often come from the commercial part of the freezer. Yuck. One can brew a double-strength tea infusion, then cool a bit, then add the equal amount of ice cubes. Though, we often drink cold juice without ice - why not chilled tea? Botannicals (non-camellia sinensis/assamicus) have no tea, so do not get bitter, no matter how long they steep. Most iced tea mixes are not top-quality leaves. They are commercially cut (CTC) leaves, which are blended to impart a quick-brew (often called "brisk"), but one sacrifices taste for convenience. Some better quality iced tea bags are blended specifically not to cloud, but if clouding does occur, it can be cleared up by adding a bit of hot water and stirring (A BIT. not another cupful). Clouding is not harmful, just not always aesthetically pleasing. Splenda is an artificial sweetner. The Sugar Council has just won a judgement against Johnson & Johnson for misleading advertising, as Splenda is chlorinated sugar. A good tea really needs no sugar, though one can always add fruit juice.
  8. What? Cat with thyme? Much to overwhelming - try lovage (imparts a nice celery flavour) with sharp chillies.... I've lived in Munich since 1991, and at the Viktualienmarkt there is actually a store that deals solely in horsemeat. One can even go to the slaughterhouse on Fridays and pick out a horse to be slaughtered. And this in a society which reveres horses for their work capacity (never have seen a beer truck pulled by cows).... still, we know from whence our food originates. Not so in America, often, and the more distanced one is from the source, the more easier it is to substitute sub-standard or downright bad things. Does anyone here hunt? Or have fowl? Or fish? There certainly seems to be a difference between what swims in the fishbowl by the lamp and what one prepares for dinner in the kitchen... but both are fish. Someone has to prepare it. But fish have not yet reached "Bambi" status, though Nemo tried. I pray that there will not be a Disney trend that personifies pigs, chickens and cows, for then our future generations will be left choosing from the stranger side of the supermarket. Much of what we eat is in our head (even before it reaches the nether parts). Witness the chain restaurants - one truly does not know what is in these prepared dishes. "Protein" encompasses a great deal. And do we really think that we only slaughter animals for the "choice" parts, and throw the rest away? If someone resists a dish for religious or ethical reasons, fine. It is a courtesy to one's guests/diners to respect their wishes. Remember, these are people who have not ingested these substances for extended periods of time, if ever, so not disclosing what is being served will often have an ill after-effect (I personally do not care for beef, and so choose not to eat it. Eating a ragout with beef does have lingering effects on my digestive system, thus, I can tell the next day what I've eaten. I'm sure that others have the same or similar reactions). Yet, I doubt if one would choose "controversial" dinner items for newcomers. If one has a chance to dine with an adventurous cook, be prepared - this is what adventure is all about. As for mom's being adventurous - how else would we learn?!
  9. Where would you find this? ← Strawberry-kiwi: ingredients: hibiscus, rosehips, apples, natural flavours. A botannical; tart, fruity, sweet; makes great hot or iced tea. This freezes well for kids (popsicle form), but left unsweetened makes a good cold (against the humidity and heat) as well as a good hot (against the nasty wet cold) beverage. email me @ mktfrau@connecttime.net for particulars. For summer: anything with hibiscus will work against the heat. The pharaohs drank hibiscus tea to fight the oppressive heat. "tea" is the word used to indicate a beverage which consists of water infused with a flavouring.
  10. Silver teapots? Would you cook anything in silver? Brewing tea involves heat, liquid and a solid. So does cooking. Yes, of course silver imparts a taste. Also dependant on how one cleanes the inside of the pot. Stainless steel imparts no taste. Nor do glass, ceramic, and porcelain, as the brewing surfaces are "sealed" (non-porous), and non-reactive. One buys non-reactive cookware - why should it be different from tea? With many of the better silver utensils, the taste imparted from the teapot should essentially be minimal, but for "purists", yes, there will be a taste. "Purists" for me are the people who complain about the staples for string & tag teas. A better comparason - would you eat soup with a (true) silver spoon? If so, then by all means use a silver teapot. This is common sense. There are beautiful teapots on the market today, and the joy is in the experience of tea. Remember, tea is consumed on every continent of the world, and I'd reason that 90% of the consumers don't much think about what their teapot is made of (compare: what kind of wood are wooden spoons made of?). They're just happy to have a beverage.
  11. What was the original question? Silver vs. ceramic? Silver, by nature, and DEPENDING ON THE "TEA" BREWED, can impart a metallic tasts. Ceramic, glass, and porcelain, by nature, will not. Depending upon the type of tea one is brewing, various teapots will come to call. Remember, tea is drunk in every country in the world (yes, in Antarctica as well), and is the second most widely drunk beverage in the world (H2O) is the first). "TEA" is nothing more than water infused with leaves. Why are you all so fussy? Are you really interested in drinking something good, or is the ceremony foremost?
  12. food mom

    Best Kettle

    Re: tea kettles: Your kettle is not going to make you a good cup of tea. You water and your tea determines the quality of your tea. Are you looking for an electric kettle or a stove-top one? For electric kettles, a very good and inexpensive one is made by Proctor-Silex, and sells in KMart for around $15.oo. I've used it to brew at least 2 liters/tea every day for the past year now, and it works wonderfully well. Has an automatic shut-off should one forget to watch the kettle. If you'd prefer a stove-top, purchase a glass one. If one brews different teas, one can easily see through the glass to determine if the water is simmering/boiling. (Good) green teas do not have to have water at the full rolling boil stage, for example. This is mainly for CTC teas, where a brisk, quickly-steeping cup is preferred to finesse. Again, the water is more important. Cold, freshly-drawn filtered water is preferred, as it is oxygenated (the oxygen being the flavour carrier).
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