Thurs/Fri/Sat TeaDay 9/22-24/11 Just eat it ... ?

[debunix]

Omnivore. Not quite an everything-vore because There are some things that I don't like (e.g. bitter things), and some that I try to avoid (overly processed stuff that just doesn't taste very good.

Today started with Xi Hu Long Jing from Norbu, infused cooler after a hot wake-up" infusion with beautiful results--something I read about in one of the recent threads on dragonwell/long Jing, and tried for the first time a few days back. Melon, peas, flowers, more of the flavors I crave in a green tea and less of the nutty/toasty notes.

Later in the day, huang jIn gui brewed cold, quite tasty.

[Chip]

Food is always a great topic, let's take this one more day!

So, please share what is in your cup throughout the day.

Be sure to discuss the tasty topic.

Or discuss a new topic.

We are looking forward to sharing this TeaDay with ... everyone! Bottoms up.

[Herb_Master]

Food is always a great topic, let's take this one more day!

So, please share what is in your cup throughout the day.

Or maybe what is on your plate

Corned Beef Hashwith Pickled Red Cabbage.

[Warden Andy]

Omnivore, but only since March. I was vegan for almost a year, but I ended up adopting more of a primal/paleo approach to food. I can't always eat like this but I emphasize meat and veggies.

Rosamonte despalada in my gourd.

[andrzej bero]

Or maybe what is on your plate

+1

[debunix]

Ok, on the plate last night, with the cold-brewed Huang Jin Gui, some homemade falafel with a yogurt-curry sauce instead of tahini, and collard greens sauteed with garlic and pomegranate molasses, pitas, and rice, and 'cherums' for dessert (some cross of plum and cherry, I think, and quite tasty).

Back to White Oolong this morning.

[DarkenedSun]

I guess cannibal fits under other...

[twinofmunin]

I will try just about anything, but I generally stick to things with recognizable ingredients. Left to my own devices, I will entirely skip things like bread and pasta and naturally tend towards meats and vegetation, preferably more raw, but I do occasionally enjoy dairy and more starchy carbohydrates. I try to keep it on the healthy side the majority of the time, but I have no rule against dreadfully caloric/fatty/sweet foods -- just try to keep it balanced.

Yesterday and today, just drinking some leftover 2008 Xiaguan "Exquisite Elegance" (sample) at work. Liking it more than I remembered liking it at home, which is neat.

[karmaplace]

I eat mostly vegetarian, but very occasionally eat fish/seafood.

Ditto. Back in the States I hardly ever eat any seafood, but most restaurants here in Korea don't serve completely vegetarian dishes, so I go with the seafood option. That, and I don't think I could ever turn down a plate of sashimi or maki.

No tea yet today. I'm having a slow Saturday.

[Running for Tea]

If I am in the midst of training, I can have a rather ravenous appetite, raping and pillaging the kitchen for anything with calories.

Could not have said it better myself! If I'm not getting over 3000, I'm well below what I need

[bearsbearsbears]

As the Chinese say: anything on land but cars, anything from the sky but planes, anything from the sea but boats.

I don't eat anything endangered and try to make smart choices regarding sustainable seafood.

That said, I also eat more fruits and veggies than any non-vegetarian/vegan I know.

[Chip]

Food is always a great topic, let's take this one more day!

So, please share what is in your cup throughout the day.

Or maybe what is on your plate

Corned Beef Hashwith Pickled Red Cabbage.

A good idea! Share what's cooking, what's good to eat.

Of course share what is in your cup today. And what is on your plate.

It is officially a FoodDay TeaDay.

[AdamMY]

I'm open to just about anything. In fact in my family I am the most adventurous when it comes to food.

Just had a sandwich for a late lunch, hard to keep a lot of fresh veggies around when it is just myself, but German Rye, Roast Beef and Mustard makes a pretty good combo.

[Herb_Master]

In my cup some unknown Puerh

On my plate - chicken a la plancha ( chicken fillet rolled in Smoked, Hottish Paprika and cooked on the griddle in a Mild Olive Oil) with Baby Sweet Corn, Spring Onions, Carrot Batons and Baby Leaf Spinach stir fried in a Hoi Sin sauce.

[shaitan]

Hello,
I wouldn't go as far as Andrew Zimmern on his culinary quests, but I'm very open-minded about new foods and, what some would consider unusual foods. I'll list some things that I've tried so far to illustrate what I mean:

Ostrich burger
Crocodile kebab, jerky
Turtle stew
Ox tail
Beef tongue
Blood sausage
Frog legs
Shark fin soup
Jellyfish
Durian (Andrew Zimmern's arch-nemesis which I happen to enjoy)

Next on my list - Chapulines (aka Oaxacan grasshoppers)