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

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)

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.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)

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

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

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

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.

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)

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