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FlavorWise - Delicious Indian Recipes
Hello,
www.FlavorWise.com is a website where you can search over thousand recipes, share your own recipes, get customized menus and grocery lists, make friends and much more - all at one place! Please see below for more information on the features. We have some exciting new features for you and are adding new ones constantly. So visit us and open your personalized account today! Also, feel free to forward this email to your friends and family... Remember, A good recipe is just a click away! http://www.flavorwise.com |
FlavorWise - Delicious Indian Recipes
On Tue, 29 Apr 2008 15:23:11 -0700 (PDT), wrote:
>Hello, > >www.FlavorWise.com is a website where you can search over thousand >recipes, share your own recipes, get customized menus and grocery >lists, make friends and much more - all at one place! Please see below >for more information on the features. We have some exciting new >features for you and are adding new ones constantly. So visit us and >open your personalized account today! Also, feel free to forward this >email to your friends and family... > >Remember, A good recipe is just a click away! > >http://www.flavorwise.com If we're looking at WEB sites, coincidentally I ran across one with lots of possibilities about sharing farm resources. Take a look at http://community.adn.com/?q=adn/blog/69017 Seems to be a communal concept that could also work for an entrepreneur. Here's a newsy example. (quote) Liquid Gold from the Valley MARCH 17, 2008 - 9:37 PM In support of the legalize “raw milk” House Bill 367 on the table in the Alaska Legislature, I thought I should talk about cow and goat share programs that provide yummy raw milk and cream to share holders. In a share program you become a member of a dairy, buy a portion of the cow or goat, and then pay for the care and feeding of the animal with your share. It’s like a CSA but with dairy rather than vegetables. In return your membership/share entitles you to the animal’s products, in the case of a cow or goat that means fresh milk! Our family has been a member of a Mat-Su Valley cow share for the past two years and we love it. It’s really great to get to know a dairy farmer and lots of fun experimenting making fresh butter, ricotta, and mozzarella cheeses, and to be reintroduced to real milk. For the longest time I just thought “I don’t like milk.” But now we call it liquid gold and thoroughly appreciate fresh milk. read more » 8 comments (unquote) |
FlavorWise - Delicious Indian Recipes
On Apr 29, 11:06*pm, wrote:
> Sorry for posting this here; it was meant for another group on > survivalism. *bookburn > > > > On Tue, 29 Apr 2008 20:47:48 -0800, wrote: > >On Tue, 29 Apr 2008 15:23:11 -0700 (PDT), wrote: > > >>Hello, > > >>www.FlavorWise.comis a website where you can search over thousand > >>recipes, share your own recipes, get customized menus and grocery > >>lists, make friends and much more - all at one place! Please see below > >>for more information on the features. We have some exciting new > >>features for you and are adding new ones constantly. So visit us and > >>open your personalized account today! Also, feel free to forward this > >>email to your friends and family... > > >>Remember, A good recipe is just a click away! > > >>http://www.flavorwise.com > > >If we're looking at WEB sites, coincidentally I ran across one with > >lots of possibilities about sharing farm resources. *Take a look at > >http://community.adn.com/?q=adn/blog/69017 > >Seems to be a communal concept that could also work for an > >entrepreneur. *Here's a newsy example. > > >(quote) > >Liquid Gold from the Valley > >MARCH 17, 2008 - 9:37 PM > > >In support of the legalize “raw milk” House Bill 367 on the table in > >the Alaska Legislature, I thought I should talk about cow and goat > >share programs that provide yummy raw milk and cream to share holders. > >In a share program you become a member of a dairy, buy a portion of > >the cow or goat, and then pay for the care and feeding of the animal > >with your share. It’s like a CSA but with dairy rather than > >vegetables. In return your membership/share entitles you to the > >animal’s products, in the case of a cow or goat that means fresh milk! > >Our family has been a member of a Mat-Su Valley cow share for the past > >two years and we love it. It’s really great to get to know a dairy > >farmer and lots of fun experimenting making fresh butter, ricotta, and > >mozzarella cheeses, and to be reintroduced to real milk. For the > >longest time I just thought “I don’t like milk.” But now we call it > >liquid gold and thoroughly appreciate fresh milk. > > >read more » > > >8 comments > >(unquote)- Hide quoted text - > > - Show quoted text - Thank YOU for having the manners to apologize. It's a rare thing in cyberspace. I for one appreciate it. Alan |
FlavorWise - Delicious Indian Recipes
On Thu, 1 May 2008 19:01:37 -0700 (PDT), Alan >
wrote: >On Apr 29, 11:06*pm, wrote: >> Sorry for posting this here; it was meant for another group on >> survivalism. *bookburn >> >> >> >> On Tue, 29 Apr 2008 20:47:48 -0800, wrote: >> >On Tue, 29 Apr 2008 15:23:11 -0700 (PDT), wrote: >> >> >>Hello, >> >> >>www.FlavorWise.comis a website where you can search over thousand >> >>recipes, share your own recipes, get customized menus and grocery >> >>lists, make friends and much more - all at one place! Please see below >> >>for more information on the features. We have some exciting new >> >>features for you and are adding new ones constantly. So visit us and >> >>open your personalized account today! Also, feel free to forward this >> >>email to your friends and family... >> >> >>Remember, A good recipe is just a click away! >> >> >>http://www.flavorwise.com >> >> >If we're looking at WEB sites, coincidentally I ran across one with >> >lots of possibilities about sharing farm resources. *Take a look at >> >http://community.adn.com/?q=adn/blog/69017 >> >Seems to be a communal concept that could also work for an >> >entrepreneur. *Here's a newsy example. >> >> >(quote) >> >Liquid Gold from the Valley >> >MARCH 17, 2008 - 9:37 PM >> >> >In support of the legalize “raw milk” House Bill 367 on the table in >> >the Alaska Legislature, I thought I should talk about cow and goat >> >share programs that provide yummy raw milk and cream to share holders. >> >In a share program you become a member of a dairy, buy a portion of >> >the cow or goat, and then pay for the care and feeding of the animal >> >with your share. It’s like a CSA but with dairy rather than >> >vegetables. In return your membership/share entitles you to the >> >animal’s products, in the case of a cow or goat that means fresh milk! >> >Our family has been a member of a Mat-Su Valley cow share for the past >> >two years and we love it. It’s really great to get to know a dairy >> >farmer and lots of fun experimenting making fresh butter, ricotta, and >> >mozzarella cheeses, and to be reintroduced to real milk. For the >> >longest time I just thought “I don’t like milk.” But now we call it >> >liquid gold and thoroughly appreciate fresh milk. >> >> >read more » >> >> >8 comments >> >(unquote)- Hide quoted text - >> >> - Show quoted text - > >Thank YOU for having the manners to apologize. It's a rare thing in >cyberspace. I for one appreciate it. > >Alan I know cross-posting is resented by most, and my accidental post does seem to be that. To make the best of it, possibly we could recommend some interesting foods that go well with favorite teas. For me, an automatic choice is rice, but on searching for "favorite tea food," I find suggestions for 1) traditional Chinese tea food (none), tea party food (bite sized sandwiches), and 3) tea cakes (buttery tea cake, Russian tea cake, etc.). The traditional Chinese tea food idea is apparently none, because (quote) Some types of tea, including certain black ones and the green teas of Japan, can enhance—and be enhanced by—food. Most fine Chinese teas, though, seem better when savored on their own. This is not to say that tea isn't served with meals in China; it certainly is, and is greatly appreciated as a mealtime beverage. But tea made from the highest-grade leaves is so delicate in flavor that its nuances might be overwhelmed by food. Indeed, the non-Asian tea-room set would be surprised to learn that sweets are considered to be particularly inappropriate with fine tea—because they tend to block out the teas' natural sweetness, which is one of their most appreciated qualities. (unquote) bookburn |
FlavorWise - Delicious Indian Recipes
Hey bookburn,
Hoiw about gyoza with tea? Oh man I get a bag of these at the asian market and make veggies potstickers that just cry to be consumed with tea. The fermented taste of fish sauce and green or oolong just go together like well peas and carrots... Jenn |
FlavorWise - Delicious Indian Recipes
On May 2, 1:28 pm, Jenn > wrote:
> Hey bookburn, > Hoiw about gyoza with tea? Oh man I get a bag of these at the asian > market and make veggies potstickers that just cry to be consumed with > tea. The fermented taste of fish sauce and green or oolong just go > together like well peas and carrots... > Jenn Well, gyoza is typical dim sun food, so by definition it'd go great with tea. Usually it's served with a Oolong, quite frequently a Shui Xian. |
FlavorWise - Delicious Indian Recipes
On Fri, 2 May 2008 10:28:06 -0700 (PDT), Jenn
> wrote: >gyoza From Wikipedia (quote) Jiaozi (Chinese transliteration) or gyoza (Japanese transliteration) and also known as mandu (Korean), is a Chinese dumpling, widely popular in China, Japan, and Korea as well as outside of East Asia, particularly in the United States. The corresponding Chinese characters for "Jiaozi" is a reference to the arrival of the Chinese New Year at midnight[citation needed]. According to the Chinese calendar system, "Tiangan Dizhi" (Heavenly stems and Earthly branches) is used to designate the time in accordance to the Chinese zodiac. "Jiao" in Chinese means "join," while "zi" is a reference to the first and eleventh hour (branch) of Dizhi - where midnight is situated. Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton: jiaozi have a thicker skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. (unquote) |
FlavorWise - Delicious Indian Recipes
Oh Man you are making my hungry just reading your description of
gyoza. What oolongs have an earthy forest floor flavor kinds sorta like puerh? I remember some from a past life but dont know now what to look for. ANyone know what I mean? it was woody but not fungusy like but stillhumph...I would love to try one like that again. No dim sum in this corner of the world, too bad for me. And those little dumplings are such a joy to behold too... Jenn |
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