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Hi - New Too

post #1 of 5
Thread Starter 
Hi to all from chilly Toronto. Thanks for letting me join. I'm pretty good at cooking and baking. Because I have a sweet tooth, I'm focussing on the Baking Arts Curriculum at George Brown College right now. Just part time for the moment though.

I'm also taking the Tea Sommelier Course at GBC. It's fascinating. So if any have recipes that happen to include tea as an ingredient, forward them on!

Yes, I have two cockatoos, two macaws, and a few others. One macaw is a great critic because, when I give her something I've just cooked or baked, she either tells me "Uhm, I love it" or drops it to the floor and walks away! LOL

Looking forward to learning lots.

PM (twotoos)
post #2 of 5
Hi Twotoos

Love tea too. not so much birds. Sorry. Just bought a bodum teapot with the internal strainer from a charity shop... £1 and been experimenting a lot more than before.
Favourites so far are gupowder green and jasmine. Dont like Earl grey and i certainly dont enjoy all the fruity ones out there.

So it seems you're getting yourself all geared up for something. Do you have a career in mind, or simply enjoying expanding your knowledge?

Anyway, welcome to the forum. I'm sure you'll have fun here. We're a nice bunch. Ask away,there's loads of experts here and please share you're own stuff too
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
post #3 of 5
Thread Starter 
Hi Bughut --
I used to live in London & there was a little patisserie / bakery in Marylebone Road. It served great tea, breakfasts, sandwiches, cafe au lait and croissants. That would be my ideal. But I'd settle for something less showy.
Here in suburban Burlington (a few miles west of Toronto) there's a bagel bakery that is always busy. It's run by two Lebanese brothers and serves sandwiches, breakfasts, and a continual stream of fresh bagels. That also appeals to me.

I envy your Bodum teapot -- and for one pound. You might want to try some of the great Sri Lankan and Indian teas. I remember so much more tea was available in the UK than over here. The important think to remember is to honor the tea leaf with proper temperature and steeping times. And the best flavor / taste comes out after the steeped liqueur cools a bit. And don't forget multiple infusions. A little loose tea can really go far.

What do you own or operate in Scotland?

post #4 of 5



For the past few months I have delved into the world of tea but not for drinking. I have been experimenting with different teas to smoke meat and fish. I’ll try chicken next but so far using tea instead of wood has turned out some fantastic meals.

I’m just curious if using tea for smoking meat and fish has come up in your course at GBC?

Contrary to the bughut, I love Earl Grey!!!!
post #5 of 5
Thread Starter 
Hi Venom -
No cooking in the Sommelier course, just theory and tasting and pairing with foods. But , but I can imagine how good it could be. One of my favorites is Lapsang Souchong (a smoky tasting tea) and that is so good that it's like "drinking" a BBQ or smoked meat. Send along any recipes or experiments. Maybe I can do recipes for my final project.

BTW, did you know that parrots love tea? My umbrella cockatoo insists on it every night, and all the others drink it but aren't addicted!!

Patricia (Twotoos)
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