Thread: Tea anyone ??!!

Ha ha, sorry for the Siamese post!! The wind keeps flickering my internet, well, that's my story anyway!!

BTW, my Tea of the Moment is some high mountain oolong, a nice way to put this day to bed!!

[QUOTE=donv;1151751]

Originally Posted by Nightblade

Tonight it's Good strong black British tea with milk n sugar. Kielbasa sandwiches on San Francisco sourdough(the real deal)The mustard turned out fabulous.It was very hot at first,but now after a few more hours, it's got the perfect bite and a beautiful red hue to it from the paprika. Goes very well with the tea indeed. Spring rain n snow coming in and yet my apartment is bleeding hot ??? Cheers and good tea you guys !

So, that mustard mellowed out some more, awesome!! You know how people from different parts of the country, when away from home, bitch about some type of food from their area that they can't get anymore. New Yorkers, well, they bitch about everything, but for food, it's pizza. Other places have their own can't get here items. I think for me, it would have to be San Francisco sourdough bread. I've NEVER found it made anywhere else that tastes right, what other places call sourdough just isn't. I know that one place down there has been using the same yeast since they started before the 1900's. They even had a guy brave the fires in "1906" to get the yeast from the bakery as not to lose it.

I'm a mustard junkie, big time. And it goes so good with any meat, AND on good sourdough..... a meal fit for a king.

Sad part is, I'm eatin away at that bread before it gets moldy y'know and it's going fast (sad) and as for that mustard.....well....I always loved mayo more, but me thinks that may change now. This stuff is sick easy and the best part is......no frapping corn syrup anywhere's near it heh heh ! And when and if I run out of seeds, I know where to get more. Whole foods carries that brand of spice in their bulk section so I know it well(not that I can afford WF every day)So off topic tonight sorry guys.

[QUOTE=Nightblade;1151755]

Originally Posted by donv

Sad part is, I'm eatin away at that bread before it gets moldy y'know and it's going fast (sad) and as for that mustard.....well....I always loved mayo more, but me thinks that may change now. This stuff is sick easy and the best part is......no frapping corn syrup anywhere's near it heh heh ! And when and if I run out of seeds, I know where to get more. Whole foods carries that brand of spice in their bulk section so I know it well(not that I can afford WF every day)So off topic tonight sorry guys.

Ya know, mayo is super easy to make as well!! I got into making my own last year, pre diet, can't have it around now, I'll eat it if it's here. The mayo you can make is great, and you can get creative insofar as what you put in it, dill, garlic, etc. What I liked the most was, I knew what I put in it.

[QUOTE=donv;1151751]

Originally Posted by Nightblade

Tonight it's Good strong black British tea with milk n sugar. Kielbasa sandwiches on San Francisco sourdough(the real deal)The mustard turned out fabulous.It was very hot at first,but now after a few more hours, it's got the perfect bite and a beautiful red hue to it from the paprika. Goes very well with the tea indeed. Spring rain n snow coming in and yet my apartment is bleeding hot ??? Cheers and good tea you guys !

So, that mustard mellowed out some more, awesome!! You know how people from different parts of the country, when away from home, bitch about some type of food from their area that they can't get anymore. New Yorkers, well, they bitch about everything, but for food, it's pizza. Other places have their own can't get here items. I think for me, it would have to be San Francisco sourdough bread. I've NEVER found it made anywhere else that tastes right, what other places call sourdough just isn't. I know that one place down there has been using the same yeast since they started before the 1900's. They even had a guy brave the fires in "1906" to get the yeast from the bakery as not to lose it.

I'm a mustard junkie, big time. And it goes so good with any meat, AND on good sourdough..... a meal fit for a king.

Oh yeah I know how to make mayo too , but this is more shelf life friendly and more useful IMHO.

Time for a new thread, guys: Condiments anyone?

Link doesn't work.

Anyway, gents. Here are some overdue pictures:









Organic sencha genmaicha. Tastes as expected, to be honest—has a very smooth, toasted nuttiness. Last couple of cups I had, recently, were a little bitter but that was my own fault, somehow.

At $10 or so for 200g, I'd highly recommend it for general consumption and it's definitely in my unofficial tea rotation.

In other news, I have more tea on the way than I really know what to do with! I think I have three packets of sencha shincha due to arrive later this month; a couple of packets of kamairicha shincha expected in June; and I'll also be ordering a few sample packets of matcha shincha, in the morning, which will be released in July and, while they're fairly expensive (cheapest is $8 per 10g packets), they're all higher grade than what I normally buy, so that is quite exciting.

Obviously, as the orders arrive and then are subsequently opened, pics will be provided. I also need to re-order some of my usual matcha, when I run out, and I want a different packet of bancha (but that's cheap). I'm trying to stretch out what I have, though, so I'm not spending all at once! Nevertheless, shincha season seems to be an excitingly expensive time of year. On the bright side, all this tea will last me right through the summer.

Originally Posted by PigHog

Link doesn't work.

Sorry, not actually a link. I just underlined the text. Feel free to start the actual thread if you'd like; I was just kidding around w/Nightblade.

No worries there roughkype ..... but lest we forget for the record, when I started this thread, I mentioned a few times that this thread is about tea and all things that go with tea. Pies n cakes , baked goods abound and tea eats of all types. There are working mans teas that include meats and cheeses and all sorts of marmites , jams and mustards etc. The Japanese have buns and crackers and agar puddings, the Russians have pies, caviar and jams for their teas, The middle east has Baklava and more and then lest we not forget all the wonderful gadgets and such that accompany tea. Cozies and cups and steeping implements... the china and pottery , pots and samovars Trays and towels...recipes etc. Tea is a plant, a drink and a ritual of many nationalities and it's more than cucumber sandwiches and doylies . And I can tell you that as we look back, we have covered a lot......but we got lots more to cover yet and it's all dependent on ourselves how far we wanna take this here little ol thread. Now as the old English tea saying goes........Who wants to be Mother ?

People actually used to stoke up a samovar this way...improvised Russian bellows... submitted for your amusement Samovar And Boot With A Grunge Texture Of Scratches Added For Effect Stock Photo 63400783 : Shutterstock