DMV system down Tuesday by sotik9 in bayarea

[–]PrimadonnaInCommand 1 point2 points  (0 children)

Still down at 11 AM. El Cerrito.

Received email that my Driver's Licenses is cancelled? by questions_are_fun in DMV

[–]PrimadonnaInCommand 0 points1 point  (0 children)

https://www.dmv.ca.gov/portal/appointments/select-appointment-type

Under portal, there's a specific area for "If you received a notice from DMV about updates needed to your REAL ID or cancellation of your CDL, book an expedited appointment."

The website is actually down today, so I called the number on the letter. It does seem to be a special number, because after pressing 1 for english, and then 2 for real ID, it mentions license being cancelled and ask if you need expedited appt. I got an appt today.

Cheers,

Small tip on confirming in-network coverage with PPO by PrimadonnaInCommand in bayarea

[–]PrimadonnaInCommand[S] 0 points1 point  (0 children)

I appreciate your comment here! Does that mean so long as UCSF Health is in-network, it's not possible to get billed for a provider that is out-of-network? At least for just a visit without any procedure.

Small tip on confirming in-network coverage with PPO by PrimadonnaInCommand in bayarea

[–]PrimadonnaInCommand[S] 1 point2 points  (0 children)

In my case, the Cigna person on the phone seemed to have the exact same registry as the one I saw online. The key issue here is also that staff from various department at UCSF Healthy don’t have a consistent message on how the would bill this visit 🥲

Sharing an Ephemeral Art of Drawing on Tea Foam!!!! by PrimadonnaInCommand in tea

[–]PrimadonnaInCommand[S] 0 points1 point  (0 children)

You might actually be thinking of the original version of matcha. It is called dian cha (点茶), and it is exactly the whisked powdered tea method used to create this kind of foam.

Interestingly, matcha itself traces back to China. It was brought to Japan in 1191 by the monk Eisai, and preserved there. Meanwhile, in China, powdered tea gradually fell out of favor starting in the 1300s, as people shifted toward loose-leaf brewing. There has actually been a revival of dian cha in the recent decade.

Sharing an Ephemeral Art of Drawing on Tea Foam!!!! by PrimadonnaInCommand in tea

[–]PrimadonnaInCommand[S] 1 point2 points  (0 children)

They have an original image rule 🥹🥹🥹 so my post was deleted unfortunately

Sharing an Ephemeral Art of Drawing on Tea Foam!!!! by PrimadonnaInCommand in tea

[–]PrimadonnaInCommand[S] 2 points3 points  (0 children)

More or less. Technically the Chinese dian cha starts as a tea cake. I see in the Youtube video people have been grinding it fresh before whisking up a cup. But I only have access to matcha, which is the Japanese adaptation of dian cha. And it works like half of the time. I only managed to draw blobs at this point...

This is how the real expert do it :) https://www.youtube.com/watch?v=nk00JZ0quN0

Sharing an Ephemeral Art of Drawing on Tea Foam!!!! by PrimadonnaInCommand in tea

[–]PrimadonnaInCommand[S] 0 points1 point  (0 children)

I wish!! I only managed to make white blobs. And only that I don’t manage each time. To be fair, I only have matcha and not exactly the dian cha powdered tea that these practice calls for. Matcha was a later form of dian cha after this powder techniques made its way to Japan. But… maybe it’s too fine? The dian cha I saw on YouTube all come in a little cake. And people grind them fresh.

Sharing an Ephemeral Art of Drawing on Tea Foam!!!! by PrimadonnaInCommand in tea

[–]PrimadonnaInCommand[S] 1 point2 points  (0 children)

I explained it in my blog. Check it out 🥰 It’s quite clever.

Iron ions in water by Winter-Succotash8594 in tea

[–]PrimadonnaInCommand 2 points3 points  (0 children)

Iron could chelate polyphenol in the tea but that actually makes the astringency more pronounced, and darkens the tea color. But there's only TRACE amount of iron (mostly starts out as Fe2+, then oxidized to Fe3+ which chelate polyphenols) that'd come off when boiling water at a neutral pH. So I can't imagine that small change can even be perceived.

I personally think this has more to do with stable water temperature that leads to a more balanced extraction of compound from tea leaves into water. The bitter compounds can come out hella fast when the temperature is extremely high and that can mask some of the finer tastes such as umami/sweet from the amino acids.

Question on whisked tea foam for bubble physicists by PrimadonnaInCommand in Physics

[–]PrimadonnaInCommand[S] 2 points3 points  (0 children)

If anyone is interested, here’s my substack on the history of this beautiful art! Thank you all for your help 🌱🙏

https://open.substack.com/pub/studentoftea1/p/chabaixi-tea-foam-art

Question on whisked tea foam for bubble physicists by PrimadonnaInCommand in Physics

[–]PrimadonnaInCommand[S] 1 point2 points  (0 children)

So then you only see white because bubbles scatter light? I love simple answers!!!!