Tuesday TeaDay 4/14/09 What's cookin'?

[ErikaM]

I can make tea, does that count?

I hate (despise, loathe...) cooking and avoid it as much as possible. It's probably a reactionary thing. I grew up in a highly conservative religious lifestyle in which women cook and clean and not much else and I'm determined to break that particular pattern.

Genmaicha this morning.

[Shelob]

I can make tea, does that count?
I hate (despise, loathe...) cooking and avoid it as much as possible.
Genmaicha this morning.

+1! I agree on all counts ErikaM, even as far as having Genmaicha this morn.
Next shall be... probably something green.

I'm kinda an enigma, I can plan the party, set an awesome table, bake/make dessert, however I hate to cook Gotta love those that do, since I adore eating. Oh, and I also don't mind helping with the prep or cleaning up the mess, so I guess I could fit into the category of sous chef?

Have a FAB TeaDay everyone

[omegapd]

I eat what is put in front of me. As much as I like to eat, I'm no connoisseur either. A chicken sandwich is just as good as a steak to me. I guess that's why I act the way I do with tea too. I don't need a fancy $100 Pu-erh when I can drink a $2 box of black tea and enjoy it just as much. I mean, it's only a drink, right?

(stirring the pot this morning-pun intended)

EW

[geeber1]

I would have liked to be able to vote 'gourmet,' but unforutnately, I'm 'just a cook.'

Irish Breakfast this morning to start out, I don't know what the rest of the day will bring!

[jazz88]

Just a cook. Prefer Asian cuisine.
Having Darjeeling #22 – very nice!

[Pentox]

I put culinary artist. I guess that suits me best.

This morning, some high mountain Taiwanese oolong.

[Janine]

I don't cook very often, partly for reasons related to ErikaM's perspective. But when I do cook, I'm a fairly good cook. I read recipes in order to understand technique and the way certain types of cuisines work - but beyond that I improvise: I buy what's fresh and what appeals and I use seasonings to suit me on the day while following a general notion of technique.

My grandmother was the best cook I've ever known (that includes the best restaurants in NYC with top star chefs I've experienced). She just knew what went with what - she was an improviser extraordinaire. Plus an encyclopedic knowledge of techniques and recipes - very labor intensive. But she was an impatient teacher, unfortunately. Cooking is an art. The Greek for cook is the same root as "magic."

today: more Keemun Organic Gift Tea. You can't even oversteep this beauty. (I know, I forgot today)

[subdude1]

Sous chef...literally. The last 15 years I've spent in the restaurant business. I have a BA degree in mass communications, but some strange twist of fate led me down a different path. The job can be both enjoyable and stressful at the same time.
At home, I'm "chief cook and bottle washer" In fact, sometimes I'm that at work also

Yunnan Gold for breakfast with Darjeeling Organic Makaibari on deck.

[Smari]

I cook a lot whenever I get the chance to - I am still a chef wannabe. I'll try to mimic the great dishes I see on Food Network or with Martha's cookbooks but it'll never really come out quite the same (better or worse ) So that makes me a complete chef wannabe lol.

This morning just Ambrosia white tea from Zhi. I just love the smell of coconut from that tea - very summery.

[olivierco]

I cook a lot (you should have expected it from a Frenchman I guess). In fact I quite never buy processed food.
I don't use many great chef recipes because I don't want to spend more than twenty minutes for meal preparation so that I am able to cook everyday. Quiche Lorraine prepared some Beaufort cheese and some carrot soup thereafter are on the menu tonight.

Otsuusan sencha before dinner.

[Chip]

I have always enjoyed cooking quite a bit. For as structured as I am, I really do not follow recipes at all, I guess I will follow my own structure and not someone elses.

I like to think I am a pretty good cook, but lack the training to start calling myself "chef." But I think I have a keen instinct in the kitchen and as a result can kick out some pretty good dishes, eh, I will humbly say "some pretty amazing dishes." I specialize in seafood, Asian, and cajun to name a few.

Began the TeaDay with outstanding Fukamushi Supreme from O-Cha. SweeTea enjoyed more than her share I think. Pyrit was late to the TeaTable today, but Gandalf and TEAh were there.

[Dizzwave]

Just a cook. I seem to have a knack with Indian food, but my new thing is figuring out how to master the szechuan peppercorn -- amazing when done right!

Today, drinking some Keemun Mao Feng gong fu style -- it's awesome, why didn't anyone tell me to gong fu black tea before?
On deck, probably some 1990s shu pu-erh to mellow me out from all this black tea buzziness.

[TheJerseyDevil]

I'm in a dorm with no oven I would say my cooking skills are well below average.

Next year I'll have to adapt quickly, though. I'll be studying abroad in Germany, and to save money, I'll probably be making most of my meals.

A little honeybush before class.

[edkrueger]

No cook books here; cook books are for newbies. I eat food at restaurants and usually can duplicate and improve. Anything from Sushi to hamburgers. I guess I'm a bet of an Iron Chef. I rarely cook only one dish.

[Chip]

Yabe From Yuuki-Cha, yummmm ... hard to believe this is organic.