Weekend TeaRoom 11/6-7/10 NON tea interest?

[Proinsias]

@proinsias: a little eccentric isn't it - great collection; do you use them all?

Pretty much, a few of my old valet auto strop safety razors won't take any modern blades but apart from that they all get used.

[artmom]

Reading. Cheeses of the world. These tie Tea. In my former life as an active person, I loved art; painting, history, and appreciation. That definitely rivaled Tea!

[brad4419]

Tchatter's might not like to hear this but I have a hobby that's way above my interest in tea and has been my biggest interest for about 10yrs now. Maybe you can tell what it is from my avatar If not, its Hockey. I play everyday and watch about every game possible. Second would be outdoor activities such as hiking, backpacking, camping and about anything else except hunting. I think though tea comes in third.

[Marco]

...but especially Asian films.

Have any favorites/recommendations?

Depends on what you are looking for. Good martial arts? Good story? History? Fantasy? Mystics? Sometimes Asian movies are very brutal.

@JRS22: nice mosaics - I liked the fish and your contract work

[nickE]

My interest in music surpasses tea, most definitely.

This weekend I had a few pots of 2009 Menghai HongYun Shupu brewed in a way recommended by Adam. I used my Den's Kyusu (9oz.) with about 3g of tea and very long steeps (6min+). Came out pretty good! It's not terribly complex or anything, but it's nice to drink. I'll be using this method for something to sip on while I study/read.

Also had a session with a 2004 Changtai Shengpu, not bad.

[Herb_Master]

Cheeses of the world. !

How is it to be in the U.S. loving Cheeses of the world, when the authorities won't let you import Cheese made from unpasteurised milk?

I find the difference between a factory made pasturised and a farm made or artisan unpasteurised is like the difference between supermarket teabags and the teas that many of us here drink.

[debunix]

How is it to be in the U.S. loving Cheeses of the world, when the authorities won't let you import Cheese made from unpasteurised milk?

Just bought a lovely hunk of Montgomery's cheddar today. Unpasteurized milk cheeses simply have to be aged over 60 days. Apparently that's long enough to kill any listeria or something like that. I was actually quite pleased, on my first visit to France last fall, to discover that I really don't care that much for Camembert, so I survive quite well. Aged goudas, pecorinos, and fresh cheeses from local milk (yes, pasteurized) make a decent set of options.

I find the difference between a factory made pasturised and a farm made or artisan unpasteurised is like the difference between supermarket teabags and the teas that many of us here drink.

Perfect analogy. I was so lucky to ahve time to visit the cheese shop today, was afraid I might have to settle for grocery store stuff, but a lucky chance saved the week.

[David R.]

I find the difference between a factory made pasturised and a farm made or artisan unpasteurised is like the difference between supermarket teabags and the teas that many of us here drink.

Amen to that... and I live in Normandy, where quite a few famous french cheeses are made.

[laura99]

I appreciate your interest. I have some photos in a flickr album which is sorely in need of updating. I think this url will get you there:

http://www.flickr.com/photos/jspringer/ ... 563408937/

I missed this link yesterday JRS22, those are wonderful!

[Herb_Master]

. Unpasteurized milk cheeses simply have to be aged over 60 days. Apparently that's long enough to kill any listeria or something like that.

I don't think that is the essence of the difference.

A cheese made from unpasturised milk is alive, and has many complex microorganisms that continue to live and work their magic, and AGE beautifully, pasteurised milk cheese are to some extent one-dimensional the flavour might get a little deeper and the texture a little drier (hard pressed cheeses like Cheddar) or runnier (soft white rind cheeses like Camembert) but will not develop the myriad of flavour profiles of a LIVE cheese. Think Puerh

I am sad that you did not like Camembert, was it an Appellation Controlee version?

If you visit a reputable cheese store in France they will have the same cheese stored at 3 different ages for you to choose
Jeune (young and fresh)
Vieux (old and deep in flavour)
or
Entre deux [between the two] (a moderate amount of aging which allows you a glimpse of the cheese while it still retains some of it's freshness and vitality, but has already started to gain deeper richer flavours)

[Herb_Master]

Amen to that... and I live in Normandy, where quite a few famous french cheeses are made.

Yes, superb Cheese, fantastic Restaurants with brilliant chefs, and of course Cider and Calvados.

I visited Normandy for the Eclipse in 1999 not more than about 100 metres along the cliff from these people at Etratat
http://www.conwasa.demon.co.uk/eclipse.htm
a fantastic experience, with cows jumping crazily in the field and thousands of birds screaming murder on the rocks below.

Also visited the benedictine factory at Fecamp, and tasted wonderful Andouille and Andoillettes.

I tasted wonderful Camembert, and excellent Pont L'Eveque (bought a dish at Pont L'Eveque market for baking it in the Oven, but would not do that with a good one) my favourite however has to be the "Colonel" Livarot.

Last year visited Aveyron, and purchased wonderful Cantal, Salers, Laguiole and others. Stayed in Millau for a few days and took in the Caves at Roquefort 'the greatest blue cheese in the world '

But of all French Cheese my favourites are the Washed rind cheeses of Langres, Epoisses, Maroilles etc, and the sublime Mont D'or Vacherin which you need to eat with a spoon.

Though the Appelation Controlle goat's cheeses of the Loire are very special too.

[debunix]

. Unpasteurized milk cheeses simply have to be aged over 60 days. Apparently that's long enough to kill any listeria or something like that.

I don't think that is the essence of the difference.

A cheese made from unpasturised milk is alive, and has many complex microorganisms that continue to live and work their magic, and AGE beautifully,

I am sad that you did not like Camembert, was it an Appellation Controlee version?

The point I was trying to make is that we do have access to many lovely cheeses made from unpasteurized milk, and some remarkably lovely cheeses made from pasteurized milk too. But we cannot buy cheeses made iwth unpasteurized milk aged less than 60 days. So...that is a group of cheeses that are off limits to us.

I did not actively dislike the Camembert, but it was was rather relieved to find that, given a head-to-head tasting opportunity with some pretty fancy looking cheese plates several evenings' running, I generally preferred other cheeses over the soft young ones. I view this as a good thing, because it means I don't have to decide between young unpasteurized cheeses and my US citizenship.

[Herb_Master]

Thanks for clearing up my understanding of what you were saying.

My view of what imported cheeses were available in the U.S. were based on words by an American Cheese expert

one of my favourite Cheese Books is written by Steve Jenkins
http://www.amazon.com/Cheese-Primer-Ste ... 0894807625

Early on he bemoans the lack of availability of good imported cheeses.
I have just been back to reread and he does indeed mention the 60 days, but is very strong in his admonition of the regulation saying it denies the US public the opportunity to try good cheese.

I highly recommend the book to anyone with a burgeoning interest in Cheese, and for anyone about to visit France this would be essential
http://www.amazon.com/French-Cheese-Eye ... 8&sr=1-1#_
You can click to look inside

[debunix]

Jenkins' book *is* my cheese bible. I share some favorites with Mr Jenkins--Montgomery's cheddar and pecorino toscano, and very aged goudas. Today, though, I got a very nice pecorino sardo for variety instead of the toscano, and a very large hunk of the Monty's that was wonderfully light on the veining. Heh. Much cheesy happiness awaits. I just desperately need to make some good bread now!

[IPT]

I miss cheese!

The only cheese available here is a crummy motzerella. Chinese people, at least in Guilin, do not eat cheese.