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I guess it's just European Youtube commenters
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Apr 23, 2016 10:19
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Mu Zeta posted:Youtube commenters Never read the comments.
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Apr 23, 2016 10:23
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I also base my ideas about whole continents on youtube comments.
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Apr 23, 2016 12:21
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Rumda posted:That is a thing though, you can tell it even with water it's slightly different drinking it out of a big chunky worry-more-about-the-floor-than-the-glass glass than a wine glass. KozmoNaut posted:Not an electric kettle or stovetop kettle for boiling water, I'm talking about old-fashioned tea pots* for brewing loose leaf tea directly in. There are all kinds of superstitions about washing those out, apparently the limescale and tea remnants left on the sides add to the flavor or something.
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Apr 23, 2016 14:43
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I once had a co-worker try to claim to me that in India they don't put milk in chai.
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Apr 23, 2016 14:45
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Mad Hamish posted:I once had a co-worker try to claim to me that in India they don't put milk in chai. Of course not. They put chai in milk. 
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Apr 23, 2016 17:11
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Not sure it counts as a 'trend' if it's something people have been doing for upwards of a thousand years. I'm sure it doesn't stop people being dicks about it of course. edit: the not cleaning out teapots thing
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Apr 23, 2016 18:06
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KozmoNaut posted:I'm talking about old-fashioned tea pots* for brewing loose leaf tea directly in. There are all kinds of superstitions about washing those out, apparently the limescale and tea remnants left on the sides add to the flavor or something. This is something specific only to certain kinds of unglazed clay pots (yixing, mostly), because the clay is still porous and it absorbs some of the flavour of the tea. Ideally you should only use them for one kind of leaf, too. If it's just an ordinary glazed china pot though, then yeah, there's no reason not to wash it.
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Apr 23, 2016 19:51
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Tiggum posted:I'm pretty sure you're deluding yourself. The mold add flavor. It's to die for. Also my greatest tea sin is I don't have a proper tea pot. I use several pryrex cups and watch glasses.
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Apr 23, 2016 23:43
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Mad Hamish posted:I once had a co-worker try to claim to me that in India they don't put milk in chai. Even if they don't, who cares?
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Apr 24, 2016 18:17
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The_White_Crane posted:This is something specific only to certain kinds of unglazed clay pots (yixing, mostly), because the clay is still porous and it absorbs some of the flavour of the tea. Ideally you should only use them for one kind of leaf, too. That makes sense, kinda like cast iron and carbon steel pans that suck major rear end until you build up a layer of seasoning on them. Of course, that's a whole area of spergdom unto itself  I still can't get over the ridiculous hipster wank that is modern pour-over coffee, what with all the obsession over pouring patterns and weights and precise timing and poo poo. They're just doing what people did before they had automatic drip machines, but they act like it's all mystical and bringing them closer to the bean or what the gently caress I don't even know.
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Apr 24, 2016 19:20
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Saturday night I went out to a place that served their drinks in mason jars, and all their food was on wooden boards. Thought of you guys    While looking for photos on zomato I found this which is apparently attributed to them.  Which is a really poorly executed presentation. Single scotch egg in a cheap bowl? Works for them I guess.
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Apr 26, 2016 02:26
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Is that part of a number underneath the scotch egg bowl? Are front doors as tables a thing now?
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Apr 26, 2016 02:44
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Picnic Princess posted:
My mom had those kind of bowls when I was little... they fell apart so fast  I remember eating mac and cheese in them....
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Apr 26, 2016 02:56
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If I remember right, steam would loosen the glue on those bowls (and similar bamboo spoons), which means that they'd completely fall apart in no time if sanitized
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Apr 26, 2016 03:01
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Disco Salmon posted:My mom had those kind of bowls when I was little... they fell apart so fast Yeah we had them too, we used them for salads. I assume they must be cheap because we were poor as hell.
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Apr 26, 2016 03:05
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bringmyfishback posted:I have had ten million cups of the tea in the Middle East and 80% of the time, it's been Lipton's Yellow Label, with mint and sugar. Maybe it's a UAE thing, I dunno. Hope that helps a bit! Food service secret: that tea you get at every single Chinese place that tastes the same no matter what place you drink it? Taj Mahal Orange Pekoe. When I was briefly in HK a lot of the tea was lipton or British brands like PG, because colonialism.
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Apr 26, 2016 03:14
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Picnic Princess posted:Yeah we had them too, we used them for salads. I assume they must be cheap because we were poor as hell. Same here we had those bowls for YEARS though and they trucked on for ages - I assume you are Americans but these were/are available in Australia and there was a big salad serving bowl one we used for fruit/salads
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Apr 26, 2016 03:37
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Sentient Data posted:If I remember right, steam would loosen the glue on those bowls (and similar bamboo spoons), which means that they'd completely fall apart in no time if sanitized You could use a quat. Much more expensive and difficult than just having a hot-cycle on the washer though.
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Apr 26, 2016 03:44
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Mad Hamish posted:I once had a co-worker try to claim to me that in India they don't put milk in chai. In Bangladesh they don't use regular milk but instead use a big glob of sweetened condensed milk and at least 3 spoons of sugar. Can't decide on what tea to drink? Try 7 layered tea! The guy is working on a 10 layer version too. Each layer is a different flavor and he uses different types of black and green teas grown nearby. 
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Apr 26, 2016 03:54
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Picnic Princess posted:Saturday night I went out to a place that served their drinks in mason jars, and all their food was on wooden boards. Thought of you guys Weird presentation, but that slaw and what I assume are fried pickles? 
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Apr 26, 2016 05:00
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When the gently caress did people not want plates? This trend is dumb as gently caress
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Apr 26, 2016 05:11
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It's fish and chips. Wooden boards are an upgrade over the standard newspaper wrapping.
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Apr 26, 2016 05:13
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El Estrago Bonito posted:Food service secret: that tea you get at every single Chinese place that tastes the same no matter what place you drink it? Taj Mahal Orange Pekoe. Mu Zeta posted:It's fish and chips. Wooden boards are an upgrade over the standard newspaper wrapping. 
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Apr 26, 2016 05:54
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That is a lamentable portion of fish and chips. Look at those chips. The shame would overpower the vinegar.
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Apr 26, 2016 06:05
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de la peche posted:PYF Stupid Food Trend: Look at those chips. The shame would overpower the vinegar.
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Apr 26, 2016 07:20
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More like worst fish & chips.
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Apr 26, 2016 07:37
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Tiggum posted:What sort of weird Chinese restaurant serves black tea instead of green? Most Chinese places in America (and most of the world actually) serve black tea because for a long time good Green Tea was very hard to find in the west due to the fact that it doesn't keep well at all. I know your lovely gimmick is being shocked that things are different than in your tiny part of Australia but it's true, Chinese people do serve black tea in large amounts of the world. Also it's not that rare in actual China, and in Hong Kong (at least among the locals I was with) black tea was much more common than green or white tea but that's probably the British influence. The Brits drink black tea for the same reason people from the middle east do, for a long time the Tea trade was centered in China and Green Tea doesn't keep long enough to travel by caravan or sailing ship to Britain or the Middle East.
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Apr 26, 2016 09:01
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El Estrago Bonito posted:I know your lovely gimmick is being shocked that things are different than in your tiny part of Australia Hey. He is also really bad at video games.
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Apr 26, 2016 09:08
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I have never seen green tea served in Chinese restaurants. Only Japanese places.
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Apr 26, 2016 10:58
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Most Chinese places I've been to serve either jasmine or oolong tea.
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Apr 26, 2016 11:28
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Tiggum posted:I wish fish and chip shops still just wrapped food in paper. These days they all seem to use boxes, so the more other stuff you order, the less chips you get. That's because you're Australian, Tiggum. We still do good fish and chips in the UK. Well, at least in the North we do.
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Apr 26, 2016 11:59
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Hey, I live in Australia and I still get fish and chips in a paper wrapper. 
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Apr 26, 2016 12:04
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Instant Jellyfish posted:Can't decide on what tea to drink? Try 7 layered tea! The guy is working on a 10 layer version too. Each layer is a different flavor and he uses different types of black and green teas grown nearby.  Also I guess I lead my life in jars now: 
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Apr 26, 2016 12:04
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AlphaKretin posted:Hey, I live in Australia and I still get fish and chips in a paper wrapper. But do you get those anaemic looking abominations? Or do you get proper chunky chip-shop chips?
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Apr 26, 2016 12:07
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Roro posted:But do you get those anaemic looking abominations? Or do you get proper chunky chip-shop chips? Depends where I buy 'em.
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Apr 26, 2016 12:13
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Instant Jellyfish posted:In Bangladesh they don't use regular milk but instead use a big glob of sweetened condensed milk and at least 3 spoons of sugar. Unlike almost everything else in this thread, I want to try this. It's beautiful.
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Apr 26, 2016 14:02
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El Estrago Bonito posted:Most Chinese places in America (and most of the world actually) serve black tea because for a long time good Green Tea was very hard to find in the west due to the fact that it doesn't keep well at all. I know your lovely gimmick is being shocked that things are different than in your tiny part of Australia but it's true, Chinese people do serve black tea in large amounts of the world. Most of the places I've been to in NYC served black tea, but they had a selection or you could bring your own. When I went to Guangdong we drank mostly pu-erh. Many restaurants had gongfu tea sets available, but you could bring your own tea so that probably isn't very representative. In Hong Kong, hot tea served in restaurants was pretty varied, in my experience. The milk tea made with black tea was great and I would drink it cold for breakfast everyday if I could get it.
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Apr 26, 2016 15:07
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Fools Infinite posted:Most of the places I've been to in NYC served black tea, but they had a selection or you could bring your own. When I went to Guangdong we drank mostly pu-erh. Many restaurants had gongfu tea sets available, but you could bring your own tea so that probably isn't very representative. In Hong Kong, hot tea served in restaurants was pretty varied, in my experience. The milk tea made with black tea was great and I would drink it cold for breakfast everyday if I could get it. My favorite Chinese place in NYC serves oolong. It comes out so hot that I have to wait until the meal's almost over to drink it.
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Apr 26, 2016 17:08
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chitoryu12 posted:My favorite Chinese place in NYC serves oolong. It comes out so hot that I have to wait until the meal's almost over to drink it. They don't give you those little ceramic cups for the tea?
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Apr 27, 2016 04:12
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