Tuesday's teaDay 6/10/08

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The one tea that if it was the last one on the planet, you would NOT brew, let alone drink?

A black
4
9%
An oolong
1
2%
A green
1
2%
A white or yellow
0
No votes
A pu-erh
4
9%
A lapsang
6
13%
A Rooibos
7
15%
A particular herbal
11
24%
Yerbe mate
3
7%
Other
9
20%
 
Total votes: 46
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Jun 11th, '08, 17:27
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by Salsero » Jun 11th, '08, 17:27

Hibiki-an Sincha Fukamushi in my cup at the moment. It compares quite favorably with the Red Rose I had this morning.

I am starting to long for Yutaka Midori which I haven't had now for months, but still so much other lawn clippings to get through.
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Jun 11th, '08, 17:30
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by tenuki » Jun 11th, '08, 17:30

Yo, Sal, it's Wednesday now... :roll:
Do something different, something different will happen. ( Gong Fu Garden )
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Jun 11th, '08, 18:03
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by Victoria » Jun 11th, '08, 18:03

tenuki wrote:Yo, Sal, it's Wednesday now... :roll:

Yeah, but this thread has broken the post record now, so I say let's raise the bar!

:lol:
Jun 11th, '08, 18:08
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by Pentox » Jun 11th, '08, 18:08

Yeah, we need more posts. (uh. this isn't just another post to pad post count, really...)
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Jun 11th, '08, 18:13
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by Chip » Jun 11th, '08, 18:13

...with this post padding, we need only 6 more to hit the century mark!!!

Ummm...to add cedibility to an otherwise meaningless post.

I have the Yutaka Midori in the TeaFridge also Sal. I am soooo considering that as one of my next openings. YM is one sencha that I find better as shincha, or have in the past.
blah blah blah SENCHA blah blah blah!!!
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Jun 11th, '08, 18:28
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by Salsero » Jun 11th, '08, 18:28

Chip wrote:I have the Yutaka Midori in the TeaFridge also Sal.
I resent your claims to have me in your TeaFridge.


(Edit)And another thing -- at my age you take that century mark a lot more seriously.(Edit)

Extension in lieu of wasteful additional post:
BTW, Ten, great photo at the piano. I mean the one you are about to post tomorrow. I will really enjoy then. Which Bach piece is it? Oh, that's right, you can't know because it hasn't happened yet.
Last edited by Salsero on Jun 11th, '08, 18:39, edited 1 time in total.
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Jun 11th, '08, 18:37
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by Chip » Jun 11th, '08, 18:37

Salsero wrote:
Chip wrote:I have the Yutaka Midori in the TeaFridge also Sal.
I resent your claims to have me in your TeaFridge.

Sliced and diced...hopefully no SALmonella since I plan to serve it up sashimi, served up cold, with fukamushi! :twisted:
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Jun 11th, '08, 18:42
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by Salsero » Jun 11th, '08, 18:42

Chip wrote:Sliced and diced...hopefully no SALmonella since I plan to serve it up sashimi, served up cold, with fukamushi!
This would be the worst demise for me since I don't even like sushi.
Jun 11th, '08, 18:56
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by Photiou » Jun 11th, '08, 18:56

Salsero wrote:
Chip wrote:Sliced and diced...hopefully no SALmonella since I plan to serve it up sashimi, served up cold, with fukamushi!
This would be the worst demise for me since I don't even like sushi.
Maybe if you ask nicely he can make tempura instead :wink:
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Jun 11th, '08, 19:02
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by Chip » Jun 11th, '08, 19:02

Photiou wrote:
Salsero wrote:
Chip wrote:Sliced and diced...hopefully no SALmonella since I plan to serve it up sashimi, served up cold, with fukamushi!
This would be the worst demise for me since I don't even like sushi.
Maybe if you ask nicely he can make tempura instead :wink:
No problem Sal, sashimi is not sushi. Sashimi is raw fish preparation. Sushi is generally with rice and rolled with nori.

See, I am easy to get along with... :lol:
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Jun 11th, '08, 19:05
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by tenuki » Jun 11th, '08, 19:05

Image
Do something different, something different will happen. ( Gong Fu Garden )
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Jun 11th, '08, 19:07
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by Salsero » Jun 11th, '08, 19:07

Hey, I know all about that button. Good work!
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by Chip » Jun 11th, '08, 19:08

tenuki wrote:Image
HA, tenuki...number 100 with authority!!! How long were you waiting to do that?
blah blah blah SENCHA blah blah blah!!!
Jun 11th, '08, 19:11
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by Pentox » Jun 11th, '08, 19:11

Chip wrote:
Photiou wrote:
Salsero wrote:
Chip wrote:Sliced and diced...hopefully no SALmonella since I plan to serve it up sashimi, served up cold, with fukamushi!
This would be the worst demise for me since I don't even like sushi.
Maybe if you ask nicely he can make tempura instead :wink:
No problem Sal, sashimi is not sushi. Sashimi is raw fish preparation. Sushi is generally with rice and rolled with nori.

See, I am easy to get along with... :lol:
Actually sushi is not normally rolled with nori. True sushi typically is just nigiri, which is the style with the rice and a piece of fish on top. There are a few traditional kinds which do use nori, tekka maki, kappa maki, futomaki being a few of the rolled variety. There are also those which are of the nigiri style, which have a band over them, typically unagi, anago, and the like. Then there are the other ones where the nori is used to make a bowl of the nigiri, tobikko, masago, ikura, uni, etc.

Most of the rolled forms of sushi are actually american inventions derived off of some guy who initially created a california roll.
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Jun 11th, '08, 19:14
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by Chip » Jun 11th, '08, 19:14

Pentox wrote:
Chip wrote:
Photiou wrote:
Salsero wrote:
Chip wrote:Sliced and diced...hopefully no SALmonella since I plan to serve it up sashimi, served up cold, with fukamushi!
This would be the worst demise for me since I don't even like sushi.
Maybe if you ask nicely he can make tempura instead :wink:
No problem Sal, sashimi is not sushi. Sashimi is raw fish preparation. Sushi is generally with rice and rolled with nori.

See, I am easy to get along with... :lol:
Actually sushi is not normally rolled with nori. True sushi typically is just nigiri, which is the style with the rice and a piece of fish on top. There are a few traditional kinds which do use nori, tekka maki, kappa maki, futomaki being a few of the rolled variety. There are also those which are of the nigiri style, which have a band over them, typically unagi, anago, and the like. Then there are the other ones where the nori is used to make a bowl of the nigiri, tobikko, masago, ikura, uni, etc.

Most of the rolled forms of sushi are actually american inventions derived off of some guy who initially created a california roll.
Now here is a guy who knows sushi...

*bows to the master*
blah blah blah SENCHA blah blah blah!!!
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