07-10-2013, 10:25 PM | #25576 |
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Camel's Breath comes from Gong Fu. TG Keemun is very good,as are their individual Puerh touchas.
16 ounces of skim milk with my salad. Need to increase my protein in take and calcium is a good way of doing that. And I enjoy milk. |
07-10-2013, 11:28 PM | #25577 | ||
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To me, almost any Keemun is good. Some just better than others. Quote:
Here's a photo of this morning's breakfast... Two different types of rice, two different main dishes (mine is called Pad Pat Tua and my mouth is still burning but I can't get the smile off my face) Chiang Mai sausage, hard boiled eggs, ripe pineapple, rose apple, and Longan berries. All for under $3.00 USD! I love it! Stitchawl |
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07-11-2013, 01:36 AM | #25578 | |||
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I'd have to agree about the Keemun - there's good Keemun, better Keemun, and great Keemun. Right now I have 4 Keemuns here, and I added a 5th with this Murcie's order.
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I have a really good selection of teas here, with the only real lack being a good breakfast tea. Which should have some astringency, but not so much that I need milk to drink it. So I'm going to give some of Murcie's blends a try. They're all quite reasonably priced, so trying them isn't a big hardship. And the possibility of finding a good fit is worth the effort, since they're local and shipping won't be an issue. Meanwhile, a lovely mug of Puttabong Estate First Flush Darjeeling this afternoon for my afternoon break. This is the last of last year's harvest, and I see that the new harvest is just showing up at Peet's and other sources. This is really my favourite of the First Flush Darjeeling teas. Quote:
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07-11-2013, 04:01 AM | #25579 | |
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The longan berries look like what we would call lychees. Is it the same thing? Rooibos and a toasted wrap with pineapple cheese topping for my breakfast. |
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07-11-2013, 06:12 AM | #25580 | ||
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Lychee are tied with mangosteens as my favorite fruit. In the US and in Japan (and now I guess in the UK too,) when seeing Lychee, the outer peel was always a brown color, and often dry enough to crack. Until I started visiting Thailand 25 years ago I never knew that freshly harvested Lychee are bright red, and the peel is soft and leathery. The are in season now, and it's all I can do not to eat a kilo of them every day... then spend half the night in the bathroom... There is such a thing as too much fruit. Howeve... talking about them has now created a void in my existance that can only be filled with fresh lychee... Time to make a lychee run to the local street vendor stand. The glass if Iced tea that I made when I sat down at the computer will have to wait. My berry is calling me.... Stitchawl |
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07-11-2013, 06:37 AM | #25581 | |
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07-11-2013, 07:29 AM | #25582 |
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Bai Beeng Moonlight White Pu Erh. This one was tucked away on my tea shelf. When I went to sort the shelf I found it. Thrilled that I did because it is really good.
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07-11-2013, 09:16 AM | #25583 |
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Dark Magic coffee.
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07-11-2013, 10:30 AM | #25584 | |
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Is it possible that you are actually getting 'rambutan?' That another cousin with the same white flesh, large stone in the center, but has a very spiky outer hull. Again, red when newly harvested and turning brown with age. Those do taste quite a bit like Longan, but larger. Stitchawl |
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07-11-2013, 10:42 AM | #25585 | |
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Black coffee in my cup, though I'd rather have cold beer on this hot day, especially after having spent lunchtime raking dead moss from the grass and sowing new seeds. Last edited by orlok; 07-11-2013 at 10:57 AM. Reason: typo |
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07-11-2013, 10:52 AM | #25586 |
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third steeping of my Pu Erh
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07-11-2013, 01:56 PM | #25587 |
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Second steeping of my Anniversary Breakfast Blend. (Which is all it really holds up for, IMO.)
Another perfect day here in Paradise. Today's task is to finish off the 5 Kg. of Mexican Chorizo I started earlier in the week. It's in cubes right now, macerating with the spices and vinegar. Today it gets ground and stuffed into 32mm pig casings, and then hung to dry a bit in the sausage refrigerator. It doesn't really cure, but needs to dry out a bit. Then will get vacuum sealed and frozen, to be thawed out for use as needed. |
07-11-2013, 03:44 PM | #25588 |
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Mug #2 is waiting on the kitchen counter. I won't keep it waiting long.
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07-11-2013, 05:06 PM | #25589 |
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07-12-2013, 12:56 AM | #25590 |
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Ah, finishing out the night with good single malt. Talisker and then a glass of Lagavulin.
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languages, tea enthusiasts, what is in your cup? |
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