EPTThanks Chef B-D
Tea, StarCraft and Sex - Page 3
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obesechicken13
United States10467 Posts
Thanks Chef B-D | ||
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Crahptacular
United States295 Posts
Also your representation of tea ceremony/preparation is... ignorant at best =\. Type of water, temperature, and timing aren't "elitist" any more than a person preferring their food cooked properly instead of burnt. The more elaborate parts of ceremonies aren't primarily meant to make the tea taste better; it's a ritual ceremony, and the steps are for atmosphere and show. I say "ignorant at best" because if you actual know about tea ceremonies and still say things like that, your condescension is just as bad as any pretentious tea elitist. If your attitude is in response to something from another topic or something, sorry if I come off harsh, but you seem pretty hypocritical from where I'm standing. And tea is totally not cheap ;;. The kind I really want is at like .70/g, and I can't bring myself to spend that much :<. | ||
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Chef
10810 Posts
Yes, expensive teas will taste different (I believe I said so in the OP—when I say there's a difference between teas grown in different regions, I mean it, and I mean it's not that expensive). If you've tried every normal priced tea in the world that may be exactly what you're looking for, to get something new, which I admit can be valuable. However, with a couple 100 varieties of reasonably priced tea, I doubt that's happening to all but the must hardcore of tea drinkers. | ||
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StorkHwaiting
United States3465 Posts
On June 05 2011 10:56 Chef wrote: That was a pretty spiteful post. Is this about the time I made fun of you for giving people advice on how to write? I guess we're both hypocrites. In any case, the thing I find offensive is when someone is enjoying a cup of tea, and someone comes around and tells them they've done it wrong it a really snooty way (oh my god, you use a FRENCH PRESS???), as opposed to just suggesting another method they might try. Actually, I'm the same way about writing. I hate when an editor thinks they know everything, as opposed to an editor who can suggest alternatives. Maybe it's the tact. + Show Spoiler + For what it's worth, I actually did research and looked at bio journals and studies to discover what the actual differences are (coles notes: there's certain things in tea which react only at a certain temperature, some of them you want to react, others you don't), and also experimented a little myself based on these studies. So I probably know a lot more than some guy who listened to the old asian lady at the supermarket drone on about the history of tea in China and how you need to drink it from a special cup and wear special clothes to enjoy it. That may or may not have actually happened to me. I meet a lot of weird people. There's a world of difference between people asking for advice on writing and receiving it and someone calling other people snobs due to his own ignorance. Why would you equate these two totally different scenarios? I too think it's rude if someone, without prompting, goes out of their way to tell someone else they're doing it wrong when they haven't been asked. But someone who posts a public blog on the Internet ranting about how snooty know-it-alls are just making up crap to sound elitist when the truth is there are sound reasons for why certain tea leafs are prepared a certain way is quite another matter altogether. But of course, you know a lot more about this than anyone else because like you actually did research and bio journals and stuff (code for I googled a pdf that looked official and read a few pages). Oh well. In general, your MO is to be consistently arrogant and disrespectful towards anything outside your realm of experience. So no, I'm not surprised you use a french press to make your tea. It's like watching a chimp eat ants with a stick. P.S. Your line about instant noodles is hilarious. Of course "Chef" would use such an example. Why don't you just include the entire craft of pasta-cooking into that as well? Since that too involves the same mechanics as instant noodles. Or how about this? Any type of cooking that involves the heating of water can be similarly deconstructed to be as simple as cooking instant noodles. There is no craft or skill or knowledge required other than duration and temperature. Sous-vide, poaching, boiling, steaming, all of these are as easy as cooking a cup of ramen. It sure must be nice living in Chef world. A place of simple beauty. | ||
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