Apr 14th, '09, 15:59
Posts: 508
Joined: Apr 1st, '08, 12:43
Location: united states IL.
Contact:
silvermage2000
I voted ``mess sergeant'' and I don't mean that in a good way. I haven't really cooked since my wife kicked me out of the kitchen 25 years ago, and she is an Iron Chef, so I don't mind.
I've had quite the luxurious TeaDay. Started the morning with Zencha's Takumi and just had Hibiki-an's Pinnacle Sencha in mid-afternoon. I needed to treat myself today to keep my spirits up while filing my tax returns.
EDIT: and having Meng Ding Huang Ya with supper.
I've had quite the luxurious TeaDay. Started the morning with Zencha's Takumi and just had Hibiki-an's Pinnacle Sencha in mid-afternoon. I needed to treat myself today to keep my spirits up while filing my tax returns.
EDIT: and having Meng Ding Huang Ya with supper.
I'm definitely more than "just a cook"... its one of my favorite hobbies. I'm not sure I'm good enough to qualify as a gourmet chef... so I'm going with Chef Wanna-Be... always watching the pros, trying new things. Its my dream to have a huge kitchen with tons of prep space, a double oven and a subzero freezer. And a big family to cook for. 
If only I could cook all day and drink tea instead of work for a living.
Darjeeling Puttabong FF 2009 SFTFOP in my new hagi yunomi prepared in my new hagi kyusu.
Sarah
If only I could cook all day and drink tea instead of work for a living.
Darjeeling Puttabong FF 2009 SFTFOP in my new hagi yunomi prepared in my new hagi kyusu.
Sarah
Apr 14th, '09, 20:27
Posts: 495
Joined: Jan 31st, '09, 12:41
Location: midwest, Sanibel wannabe
Contact:
Dreamer
Fun poll question!
I couldn't pick an answer (even tho we had LOTS of choices).
I am a "good cooker" (as declared by my son when he was about 6) and I'm a "dinker". I decide that I want to make something, I google-up a recipe, and then "dink" with it to make it mine. Sometimes that means changing out ingredients to make the result healthier and tastier...sometime it means I just don't like or have a particular ingredient so I figure out a different ingredient that will serve the same purpose in the recipe. I have finally learned to write down the changes I make to a recipe as I go, so that if I can either duplicate the result or improve upon it the next time.
Thanks everybody for all your interesting answers to the poll questions!
Today in my cup: My everyday Ceylon this morning. This evening I'm loving my sweet green Kabusecha! I am in dire need of sunshine...we can't get the sun to shine here...and Japanese green tea is like sunshine in a cup!
Have a sunny day,
Dreamer
I couldn't pick an answer (even tho we had LOTS of choices).
I am a "good cooker" (as declared by my son when he was about 6) and I'm a "dinker". I decide that I want to make something, I google-up a recipe, and then "dink" with it to make it mine. Sometimes that means changing out ingredients to make the result healthier and tastier...sometime it means I just don't like or have a particular ingredient so I figure out a different ingredient that will serve the same purpose in the recipe. I have finally learned to write down the changes I make to a recipe as I go, so that if I can either duplicate the result or improve upon it the next time.
Thanks everybody for all your interesting answers to the poll questions!
Today in my cup: My everyday Ceylon this morning. This evening I'm loving my sweet green Kabusecha! I am in dire need of sunshine...we can't get the sun to shine here...and Japanese green tea is like sunshine in a cup!
Have a sunny day,
Dreamer
I just eat...
Im the kind of cook that if I make pop tarts in the toaster and they come out without burning its a surprise and If I make hot dogs someone says "did you make that all by yourself"
Im also a cook wannabe because I really want to learn to cook but just haven't done it yet.
continueing my herbals today with lemon balm tea.
Im the kind of cook that if I make pop tarts in the toaster and they come out without burning its a surprise and If I make hot dogs someone says "did you make that all by yourself"
Im also a cook wannabe because I really want to learn to cook but just haven't done it yet.
continueing my herbals today with lemon balm tea.
Apr 14th, '09, 21:02
Posts: 20891
Joined: Apr 22nd, '06, 20:52
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Location: Back in the TeaCave atop Mt. Fuji
geeber1 wrote:Yay! It's good to know that Chip hasn't bought up all the hagi!
and where do you suppose she got the HAGI? Could it be that I do actually even control the flow of Hagi to TCers? Roasting some grains for "grain tea." The whole house smells like popcorn.
blah blah blah SENCHA blah blah blah!!!
Some people ENVY Chip's Hagi. 
And some people just take some of it away from him.
And some people just take some of it away from him.
***This organic blend is earthy & spicy, with a fragrant aroma & smooth flavor to captivate the senses. Naturally sweetened in the Kentucky sunshine & infused with natural energy. Equally delicious when served piping hot or crisply chilled.***
Oh dear, I just eat. I'm not even allowed to make my own breakfast because I ruin too many eggs. I can follow directions off of a box but even that is no guarantee. I was spoiled and grew up with an Italian grandmother that cooked everything for everyone. I'm only half Italian. I missed the cooking gene. 
Having some TKY that I bought at the local Asian market. I wasn't expecting much but I'm pleasantly surprised how good it is. Still low quality stuff but sweet and toasty and 8oz for only $5. I can stuff my pot without worrying. This is turning into my everyday oolong.
Having some TKY that I bought at the local Asian market. I wasn't expecting much but I'm pleasantly surprised how good it is. Still low quality stuff but sweet and toasty and 8oz for only $5. I can stuff my pot without worrying. This is turning into my everyday oolong.
Apr 14th, '09, 23:33
Posts: 511
Joined: Dec 26th, '08, 18:21
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Location: Atlanta, GA
Contact:
bsteele