User Comments - matt_c
matt_c
Posted on: City: Mumbai
May 27, 2009 at 9:36 AM@Dangrayson re: 我们要 Raygo was on the money.
Posted on: Tea Tasting
May 27, 2009 at 8:12 AM@xuxhen lol I always thought it was 功夫茶 . Even my IMKQIM pinyin input tool gives me 功夫茶 when I plug in gongfucha. Thanks to you, now I know it is actually 工夫茶. :)
Posted on: Tea Tasting
May 26, 2009 at 12:48 PMOh we can't forget the formidable 碧螺春 Bìluóchūn from Sūzhōu's （苏州） West Mountain (西山/xīshān).
My TCM Dr and old friend in Suzhou often gives me bags of this stuff - I recall the first time I ever drank it I, ever the naive explorer, was wondering what all the furry bits were, thinking it was moldy - was only to discover that these leaves were the baby leaves - yummy and succulent (and not cheap!).
Posted on: Xinjiang Delicacies
May 26, 2009 at 12:35 PM@kimiik Okay so you caught me out using lame excuses to cover the fact that I am a hopeless chilli addict. :p
Too much chilli can kill certain flavours, but for hardcore chilli addiction sufferers like myself, unless with certain foods, we get the hot sweats from chilli , we'll suffer the cold sweats of chilli withdrawals.
Tongue only loosely planted in cheek.
Posted on: Xinjiang Delicacies
May 26, 2009 at 3:53 AMI always ask for them to put more chilli on the kebabs (多放辣椒 / duōfànglàjiāo) and to cook them 'well done' (做熟一点 / shóuyīdiǎn) <note that the shú in this case is colloquially pronounced as shóu>.
What then happens is that they never put enough chilli, and so when I tell them that there isn't enough chilli and to add more (which means they cook for longer) (辣椒放得太少了，请多放点儿 / làjiāo fàngdé tài shǎole, qǐng duō fàng diǎnr) - the result is a well cooked kebab with enough chilli to kill any bacteria left in the meat - and it tastes super good!
Posted on: Hungry Traveler: Taiwan
May 25, 2009 at 8:13 AM@Damon Don't be so quick to make assumptions about the depth to which people other than yourself have researched certain issues. You know what they say about assuming things...
On a lighter note: @Calkins have you considered posting those delicious pics over in The Menu Stealer comments sections? :-) The more food the better.
Posted on: Funny Rice
May 25, 2009 at 6:33 AMI never really enjoyed Xiangsheng, but I think the more I learn about the language the more appealing it becomes. I would love to get to the level where I could enjoy the ribald Xiangsheng of days of yore.
Until then...peanut! :p
Posted on: News of Improvements and Last Week of May Promo
May 24, 2009 at 7:30 AM@kl00 Yeah I've seen that tv show, it was ok during the writer's strike, but haven't watched s2.
Also since the New and Features comments are read by members of all levels in the community, please add English translations and/or pinyin to your Chiense comments. Thanks :D
Posted on: Podcast Language 1
May 24, 2009 at 4:09 AM@bobt_2062 I know you meant well, don't sweat it. People have a soft spot is all. :)
Posted on: Xinjiang Delicacies
May 27, 2009 at 10:04 AMFunnily enough, purely coincidental, I had Xinjiang cuisine for dinner last night. I gotta say those Sin Kiang tallies (beer : 4.0% Alc/Vol) are great, I believe the water they use comes from springs around the 天山 region. Great water makes for a great beer.