even if it smells like shitt and looks like a pair of armadillos testicles ?

after those two initial encounters to your senses, anything is going to taste sweet isnt it ?

@

You need to get off SNA, get a life, and enjoy what this earth has to offer, stimulate the sensors.....life is to short and precious to be debating about what could or couldn't be.....

You don't know if you don't try.....

Edited October 24, 201411 yr by pchan

@

You need to get off SNA, get a life, and enjoy what this earth has to offer, stimulate the sensors.....life is to short and precious to be debating about what could or couldn't be.....

You don't know if you don't try.....

 

 

hi @

 

theres a limit to what i will experiment with, chanp

 

otherwise i could be a crack smoking, blue oyster bar frequenting, wine cellar dweller fruit seller...like you

 

ever stop to think i might be happy not eating something that smells like shitt ? no thanks ill pass, and i wont die wondering either

 

 

kind regards and aloha

 

mello

 

 

btw, get a spillchacker!!!

Edited October 24, 201411 yr by mello yello II

In Singapore they're strict on many things, in particular Durian's.

 

It is a strong smell, but it does seem odd to be so full on about a fruit...

 

... so no Durian on Trains, Buses, in stations and closed building shops.

 

 

 

 

Nice place though and the people are lovely. 

 

JSmith 

Fantastic place, love it.

Interesting background on coffee tasting from Alan Frew's latest newsletter

 

 

 

I've had a few communications from customers in the last couple of 
months commenting on my tasting notes and asking about my tasting 
methods, so here goes:

FIRST TASTE is generally at what we call a "cupping roast" AKA 
"Nordic Roast", where the beans are just barely roasted enough to 
get through a grinder. This is traditional cupping, x amount of just 
off the boil water poured directly onto y grams of medium ground 
coffee. We sniff the ground coffee, the coffee that's just had hot 
water poured on it, the coffee as we remove the crust of grounds on 
the surface, and finally the brew itself.

Only after that do we dip a spoon into the coffee, slurp, swish and 
spit. Now for me, this stage of tasting is the least exciting bit of 
the process. The very light roast certainly shows up any faults, but 
it only reveals some of the potential. Still, if a coffee passes 
this stage I'll generally set about doing 2 or 3 test roasts.

SECOND TASTE involves cupping the different roasts against each 
other, then deciding on which best brings out the qualities of the 
bean. We use this to decide on a roasting profile, then do a final 
test roast.

THIRD TASTE is quite specific, and unique to Coffee for 
Connoisseurs. I brew the final test roast in my Cona Model A syphon 
and have the coffee for breakfast. Depending on how it comes up in 
the syphon I may then try it as a double espresso. We then roast 
10kg at a time in a Probat commercial roaster, give it a final 
cupping to ensure it matches the desired profile, and I sit down and 
work out my tasting notes.

Now as some of my customers have noted I try to keep the 
descriptions simple. Whenever I read something like "traces of 
elderflower and tea rose in the aroma, with notes of pink guava and 
lychee in the front palate" my mind just about blanks out. My nose 
and taste buds simply aren't that specific. "A floral aroma with 
sweet fruit" is more my style.

Went to a Supermarket in Guongzou at 8.00am can't read Chinese so I have no idea what it's called in English, there was this massive line that eclipse the veggie register, guess what was on special.......

:lol:

We were just talking about this stinky fruit the other day with one of our Chinese friends.

She loves it,

I've never seen one but would love to try it.

My favorite "unusual" fruit is dragonfruit.

Looks like a flower/pine cone on the outside, and can best be described as a big, red Kiwi fruit on the inside.

But sweeter.

Ok apparently it comes in different coloured "flesh"

Only ever seen the red one grown locally up here. Usually buy it at roadside stalls.

Edited May 13, 201510 yr by Dirty_vinylpusher

You can buy this in smoothie form at some Chinese places in Adelaide. Apparently its awesome

Dragon fruit,

 

stay away from the purple one that comes from Thailand unless you are really constipated....  

How good are the night markets in GuangZhou btw, lot of great knock offs to buy

You can buy this in smoothie form at some Chinese places in Adelaide. Apparently its awesome

Dragonfruit or Durian?

So that looks like a Jack Fruit. Slimey, stinky, sticky stuff. Goes off really quick so is hard to import. You can buy them in Northern NSW and QLD if you're (un)lucky. Tropical Fruit Word near Byron Bay has them and a pretty impressive range of tropical fruit - all the Dragon Fruit you could want.

Edited May 14, 201510 yr by houdinifangs