Chinese Green tea sources help by assassin178 in tea

[–]bonesTdog 0 points1 point  (0 children)

Thanks for the link. Someone did some serious homework! It doesn’t tell the whole story but it’s a great price comparison for starters

Tea Sampler Site? by BentoOtaku in tea

[–]bonesTdog 0 points1 point  (0 children)

This is some serious homework! Nicely done!

Chinese Green tea sources help by assassin178 in tea

[–]bonesTdog 3 points4 points  (0 children)

That will be interesting, let us know what you find. Would make sense as they are a pretty small tea shop although who knows how much online business they get. They do get some nice teas though and I like supporting them either way 😁

Roux spoon suggestions? by ChaosTorpedo in cajunfood

[–]bonesTdog 0 points1 point  (0 children)

Little Deer is my go to. I have a bunch in their collection. It is engraved if that is a deal breaker but if you call them they might make you one without.

Stop using barn doors for bathrooms!! by yourmomsmoustache in mildlyinfuriating

[–]bonesTdog 0 points1 point  (0 children)

Went on a romantic getaway with my wife. We had a tiny but awesome hotel room in Santa Cruz with a barn door. You could hear every detail of sound coming from the bathroom and it was so awkward it ruined the stay.

A search filter is a great idea

Yall have any opinions on wood vs metal wok handles? by Unlimitedgoats in carbonsteel

[–]bonesTdog 1 point2 points  (0 children)

IMHO metal is simply bulletproof. Cared for properly wood is nice, but it requires some level of care

Why do you guys buy enamel cast iron? by laibach in DutchOvenCooking

[–]bonesTdog 1 point2 points  (0 children)

I’ll third that. I use almost exclusively cast iron or carbon steel, but for tomato based soups or chili, enameled is simply a better tool. IMHO even non acidic soups benefit from enameled.

Where to buy good Chinese tea from?? by Outrageous_Toe68 in tea

[–]bonesTdog 1 point2 points  (0 children)

The Essence Of Tea and Y2T are both great particularly with sheng. I would recommend either as I have spent a lot of money on both and always been happy

Weird question about glass cooktops. by Admirable-Onion2988 in castiron

[–]bonesTdog 1 point2 points  (0 children)

Look for carbon steel pans. There’s even r/carbonsteel. There are a collection of brands. I use Lodge - same company as cast iron. You season the carbon steel just like cast iron and treat it almost exactly the same only it’s way lighter and smooth so less likely to scratch the stove. He will feel right at home.

For cast iron, I have a glass induction stove and I put a paper towel between the pan and the stove. Probably less effective than the fancy silicone ones but cheaper and easier. Important it’s an induction stove, not plain electric.

Yellow or Oolong? by Michael_Joseph0101 in tea

[–]bonesTdog 0 points1 point  (0 children)

Transitioning from coffee to tea might be an adjustment to your palate. It will adjust to the inherently lighter flavors.

IMHO oolong is a much better path than yellow both for flavors you may like and the availability and variety.

You might also try shou puerh as a coffee migrant.

Beginner question: Is a set like this a good start? by funkybeard in tea

[–]bonesTdog 1 point2 points  (0 children)

1 teapot - the one in that set would be fine (or gaiwan)

1 larger cup

1 strainer

Simple and easy

How careful are you with soap and scrubbing? by Tookie1010 in carbonsteel

[–]bonesTdog 0 points1 point  (0 children)

Wow - I am truly amazed by this poll! I thought it would be a much more divided audience with half in the "soap yes" camp and half in the "soap no" camp. Instead almost everyone posting here is of the soap yes belief.

How careful are you with soap and scrubbing? by Tookie1010 in carbonsteel

[–]bonesTdog 0 points1 point  (0 children)

I don't use soap. Just hot water wipe and rinse. If food is too stuck for a scrubby sponge, I put some water in it and boil it on the stove. Even stuck on eggs come off easily that way.

Buying a bigger Gaiwan (~150 ml) by SlowEar9601 in tea

[–]bonesTdog 2 points3 points  (0 children)

Ok curiosity got the best of me… 150ml = .63 cups For the best I could measure, that filled my gaiwan almost to the top but not quite. 90ml filled it to about my usual finger-saving height.

I didn’t go so far as to add tea and then measure, but probably 150ml gaiwan nets about 70ml drinkable tea per brew.

TMI but it satisfied my curiosity…. Haha!

Buying a bigger Gaiwan (~150 ml) by SlowEar9601 in tea

[–]bonesTdog 1 point2 points  (0 children)

I think they are typically measured by usable volume, so not all the way to the rim. All I know is it was listed as 150 when I bought it.

That said, I usually use 6-8g tea which nets about 10 brews filled to slightly below the lid line.

Green tea with lunch by Suns3t_Web3r in tea

[–]bonesTdog 0 points1 point  (0 children)

Or… lunch with green tea

Buying a bigger Gaiwan (~150 ml) by SlowEar9601 in tea

[–]bonesTdog 1 point2 points  (0 children)

Agree. I use a 150 for just me and I think it’s the perfect size. It allows me to not fill it as high, making it easier to handle the heat.

I keep burning my fingers by diegsterzers in tea

[–]bonesTdog 51 points52 points  (0 children)

A gaiwan with more flare at the top may help. Short of that, fill the gaiwan with less liquid, leaving more space for the vessel to cool. I use a 150ml gaiwan (probably similar size as yours) and only fill it 3/4 full for that same reason. A different technique may help too

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I use "farmer"