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ProfessorTomoe

What Are You Ingesting?

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Daifuku. Stopped by our local Japanese store on the way back from a trip to the back surgeon today and got three varieties - the original plain mochi with anko sweet bean paste, and another tray of green tea and strawberry flavored mochi with anko. Good stuff. Had a bowl of red miso soup earlier. Never had red miso - not bad.

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Unsalted butter on unsalted popcorn isn't quite what I had in mind for today's snack. Looking into salt and/or sugar options for the 2nd bowl.

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New coffee machines have been installed in the break rooms where I work.
One of the options is warm milk, which is a particular favourite of mine. (Possible feline heritage?)

Unfortunately, that is the about the WORST possible thing to drink when trying to remain alert on twelve hour shifts.

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11 hours ago, Pharaoh RutinTutin said:

New coffee machines have been installed in the break rooms where I work.
One of the options is warm milk, which is a particular favourite of mine. (Possible feline heritage?)

Unfortunately, that is the about the WORST possible thing to drink when trying to remain alert on twelve hour shifts.

Is tea an option?  You could get chai spices and do half warm milk, half tea, which is, I'm told, how chai issupposed to be done.  Hopefully the caffeine would counteract the soporific effect of the warm mik.

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Yesterday I just kept not getting around to doing the Thanksgiving thing.  I had a half turkey breast, cornbread stuffing, sweet potato, and crescent rolls, all my favorites, and I really did want to eat them, I just couldn't seem to get started.  So, finally, as the evening news ended and the monologue started (Stephen Colbert, of course), I finally decided waiting until after Thanksgiving was over would be a little ridiculous.  So, oven on for rolls, microwave for the rest, and within half an hour, I had my feast!  And it was very yummy and very satisfying.  :-)

I talked to my mon earlier in the night -- she'd just felt like making spaghetti sauce, so that's what she had!  I approve.  And maybe we'll have a turkey together at Christmas time.

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20 hours ago, mlooney said:

Home made kettle corn, or popcorn with caramelized sugar all over it.

Problem with this is that the time to pop all the corn is slightly longer than the time it takes to caramelize the sugar.  Which means burnt sugar or about 5% unpopped corn,   Working on the timing.

 

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On 11/25/2017 at 11:14 AM, mlooney said:
On 11/24/2017 at 3:00 PM, mlooney said:

Home made kettle corn, or popcorn with caramelized sugar all over it.

Problem with this is that the time to pop all the corn is slightly longer than the time it takes to caramelize the sugar.  Which means burnt sugar or about 5% unpopped corn,   Working on the timing.

A slight reduction in the amount of sugar and slightly more aggressive pot shaking seems to have fixed the issue.  I've had 2 batches now that have acceptable levels of unpopped corn (i.e. under 1%) with no burnt sugar.   Calling that a win.

 

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Tried to digest a serving of chicken cordon bleu. Couldn't get past the first three bites before I got nauseous. Wound up eating the ham and cheese out of the center, plus a couple of bites of the side dish (balsamic coated brussel sprouts and cauliflower. My stomach just hasn't wanted to cooperate today, especially since I lost a filling in a tooth. Got to get that fixed soon.

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*** TEA PORN ***

(Sorry, those newts over at TeaChat aren't much fun.)

Just opened up a box shipment from TeaVivre in China. Got a couple of refills of Lapsang Souchong, a couple of samples of *wild* Lapsang Souchong, and some Premium White Peony, which I'm drinking now. It's so dried that I had to use a digital scale with a tare function to measure out grams of tea. Even if I got the weight right, I still think I didn't steep it long enough.

I also got a free sample of Peach Jasmine Dragon Pearl Green Tea. I like watching the dragon pearls unfurl from a tiny little ball into a big leaf. Hope the taste isn't as good, because that'll mean I've got one more tea to buy. :D Mrs. Prof will probably chastise me already when she gets home.

EDIT: She didn't notice the tea, so no chastising. Anyway, time was the missing ingredient. I did a second steep with the same leaves for 8 minutes. Worked like a charm. Sweet, muted citrusy notes with a smooth finish that bordered on creamy. Like nothing I've ever drank.

If you want to try it, grab it here.

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21 hours ago, ProfessorTomoe said:

I also got a free sample of Peach Jasmine Dragon Pearl Green Tea. I like watching the dragon pearls unfurl from a tiny little ball into a big leaf. Hope the taste isn't as good, because that'll mean I've got one more tea to buy.

This isn't going to be a problem. The peach is "natural flavoring" added to the tea. It's not bad and it smells wonderful, but the taste isn't something I'd order a full tin's worth of from China.

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Huh.  I usually try not to brew white tea more than about three minutes, or it starts tasting overbrewed, but I suppose if you're used to black tea, then you'd have to overbrew it considerably to get it that bitter.  ;-P

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12 hours ago, CritterKeeper said:

Huh.  I usually try not to brew white tea more than about three minutes, or it starts tasting overbrewed, but I suppose if you're used to black tea, then you'd have to overbrew it considerably to get it that bitter.  ;-P

I'm learning that the taste is inconsistent. A second try with new leaves and the longer time doesn't yield the same results that I got with the good cup. It's very dry loose leaf, designed to be aged, so maybe I need a short rinse brew first. I'll keep experimenting, but not before I wake up with a cup of Lapsang Souchong (or maybe Wild Lapsang Souchong).

BTW, I've been advised that my "back alley Beijing tea" should arrive no later than the end of January. I've also been told that the sender will try sending via South Korea if I don't get the original shipment. Joy either way! :)

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Manapua.

https://www.alohacondos.com/travel//hawaii/manapua/

Sort of like a Hawai'ian nikuman. Got them frozen at the local Japanese food outlet. A bit bland without adding soy. Since they're pork, they're even better with currywurst sauce inside. You just have to make sure you don't squirt it out the other end when you take a bite. :tongue:

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2 hours ago, ProfessorTomoe said:

Since they're pork, meat or meat like object, they're even better with currywurst sauce inside.

Fixed that for you.

 

Currywurst sauce isn't just for pork products.

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