84
drank Tropicalia by DAVIDsTEA
2229 tasting notes

Cold/warm brewed this (as in, put in cold water from the Brita pitcher but left the cup on the counter for about 24h because my fridge is stuffed full of research asparagus) and it’s pretty tasty. Am feeling somewhat dehydrated after trying to sleep off my cold for fourteen hours, and it’s hitting the spot. I miraculously can still taste things right now (I usually lose my sense of smell completely for a while while sick), and I feel like my cold/warm brew method may have worked better than standard cold-brewing; I just feel like the tea’s a bit more flavourful than I expected. But maybe I used more tea than I realized (I think it was about a tbsp for 2 cups, which is about what one would use for hot brewing). I feel like I’m rambling…

Anyhow, going to pop this into a waterbottle now and drive off to pick up the Last Batch of Asparagus (finally…….)

Preparation
Iced 8 min or more
Azzrian

I want some ASPARAGUTS! Thats what we call it for some reason :)

CHAroma

Research asparagus?

Mercuryhime

So are you going to have an asparagus feast after your research is done? Can I come? I know some tasty asparagus recipes!

Dylan Oxford

You know what’s awesome? Grilled asparagus. I got Missy to start liking asparagus by putting it on the grill. :)

Missy

Shhh tell no one! As far as any one knows, I hates the rabbit food…

Kittenna

Haha @ Asparaguts :D

I’m doing cooking trials in a food-safe lab, so I need to store my asparagus in a food-safe fridge… and my actual lab is definitely not food-safe (filled with chemicals), so it all gets stored in my fridge (I have few options). I’ve been picking up a couple 28lb cases of asparagus each time, grading out what I can’t use, and using what works out to be maybe 1/3 of a case, so I end up with lots leftover… so yes Mercuryhime, I’m feasting this weekend and you are welcome to take as much asparagus off my hands as you want, or feast with me! :P Tomorrow’s menu includes cream of asparagus soup and stir-fried asparagus with lemon and garlic. Perhaps I will splurge on some proscuitto and wrap some up to grill/bake as well! What are your tasty asparagus recipes?!

Yes, grilled asparagus is delicious :D For my research, I’m testing it by baking, boiling, pan-frying, grilling, microwaving and steaming. By far, baking and grilling (and pan-frying) smell and taste the best :D (Although that’s not what I’m looking for, haha.)

Mercuryhime

Wow! I want your job! You’ve probably tried all my favorite ways fro the sound of things but I loved asparagus roasted with a Parmesan crust. Also shaved on white pizza with crispy shallots.

Angrboda

Are we talking white or green asparagus here? For the green, lightly blanched or steamed asparagus work excellently in a risotto. :)

Kittenna

Mercuryhime – Ooh, parmesan crust. I often roast it and drizzle it with parmesan and lemon juice (ok, douse it in lemon juice), but I don’t usually put it back in the oven after I put on the parmesan, although I seem to recall that’s what I was “supposed” to do… might try that tonight too! What is white pizza? And how do you make crispy shallots, because that sounds good!

Angrboda – You correctly guessed green :) I actually haven’t even had white asparagus (shock, horror!) but I know in Europe it’s quite a bit bigger than here. I have had purple asparagus however, and it was extra sweet and delicious :D Asparagus in risotto sounds good – I even have arborio rice because my roomie and I experimented with a few risottos last semester! Any specific recipes??

Angrboda

As a matter of fact yes. Allow me to promote a food blogger going under the name of Formerchef. She has provided several dishes for the menu rotation in this household. Her recipes are easy to follow and there are good pictures so you can see what it’s supposed to look like. Here is the risotto. http://www.formerchef.com/2010/02/13/mushroom-and-asparagus-risotto

We don’t use proper arborio rice, though. They’re SO expensive in this country and only come in tiny packages with only a little more than what is needed for one meal. I just buy the cheap short-grained rice for rice porridge, and it works fine for just the two of us. If I were to make it for company, I might splurge. :) (Espeically if said company was the boyfriend’s Italian colleague and his wife, because I wouldn’t want them to faint with outrage. My boyfriend told me about a time when someone had explained how they made a specific cake or dessert to Italian Colleague, and how, when ‘nescafé’ was mentioned, it was like the light in his eyes just went out.)

Kittenna

Heck yes, that looks delicious! Wish my foodie roommate was here to make it with me, but I think I’ll still make it anyways (she will die of jealousy)! I actually have all of the ingredients, except for shiitake/portobello mushrooms (I should pick up some dried shiitakes. Love those things!) Thank you SO much!

I think arborio might actually be pretty expensive here too… but I bought it anyways. A full recipe usually makes at least 4 servings, so it’s worth it for me, and food is one thing I let myself splurge on. I think it’s about $4 for one package? I also don’t make risotto super often.

Also, the nescafe thing makes me giggle :) Yes, it would be an outrage to some people if you didn’t use “the proper” ingredients!!

Mercuryhime

For the Parmesan crust. I toss the spears with salt and olive oil then take a mixture of parm and bread crumbs to top it off. Broil till cooked! Asparagus should be tender and crispy still!

White pizza is basically without tomato sauce and extra cheeses like parm and provolone.

Crispy shallots are simply diced shallots pantries till crispy. Yum!

We should have a cooking party!

Angrboda

Risotto is a fairly stable type of dish in this household. :) But yeah, I still regularly tell the boyfriend that cooking is not an exact science. :p He’ll stand there and measure everything accurately, time every step, and find something else to cook entirely if he can’t use one of the listed ingredients, where I go by eye measure for a lot of things, hardly ever time anything unless it’s simmering or in the oven for a longer time and happily substitute or leave out ingredients that I don’t like or can’t get. :) He can’t make risotto without wine, for example, where as I tend to just use extra-strong stock or add a good splash of cooking sherry. And then, on the occasion where I do want to make something JUST SO, I get it thrown back in my face. “Cooking is not an exact science, you know!” :p

Kittenna

@Mercuryhime – That sounds yummy! I have everything but the bread crumbs, so should pick some up and try it! And I’d totally be down for a cooking party – I’ll supply the asparagus! Hahaha :D

@Angrboda – Totally made the risotto tonight (with modifications, because apparently I didn’t have as much chicken broth as I thought!), and it was delicious! Thanks so much for passing on the recipe! Also, I think I’m about half and half with the ‘exact science’ thing – I tend to be reasonably precise with measurements, but frequently substitute things if I feel it would work (although the first time I make a recipe I usually try to follow it as closely as I can).

Angrboda

The stock is not important anyway. With the boyfriend being vegetarian, any kind of stock in this house gets automatically translated to vegetable stock.
As for the exact science, he’s also funny with it because he’ll go out of his way to use the right sort of obscure cooking oil sometimes, but will happily substitute sorts of cheese without a second thought. I’ve never seen the logic of that one myself.

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Comments

Azzrian

I want some ASPARAGUTS! Thats what we call it for some reason :)

CHAroma

Research asparagus?

Mercuryhime

So are you going to have an asparagus feast after your research is done? Can I come? I know some tasty asparagus recipes!

Dylan Oxford

You know what’s awesome? Grilled asparagus. I got Missy to start liking asparagus by putting it on the grill. :)

Missy

Shhh tell no one! As far as any one knows, I hates the rabbit food…

Kittenna

Haha @ Asparaguts :D

I’m doing cooking trials in a food-safe lab, so I need to store my asparagus in a food-safe fridge… and my actual lab is definitely not food-safe (filled with chemicals), so it all gets stored in my fridge (I have few options). I’ve been picking up a couple 28lb cases of asparagus each time, grading out what I can’t use, and using what works out to be maybe 1/3 of a case, so I end up with lots leftover… so yes Mercuryhime, I’m feasting this weekend and you are welcome to take as much asparagus off my hands as you want, or feast with me! :P Tomorrow’s menu includes cream of asparagus soup and stir-fried asparagus with lemon and garlic. Perhaps I will splurge on some proscuitto and wrap some up to grill/bake as well! What are your tasty asparagus recipes?!

Yes, grilled asparagus is delicious :D For my research, I’m testing it by baking, boiling, pan-frying, grilling, microwaving and steaming. By far, baking and grilling (and pan-frying) smell and taste the best :D (Although that’s not what I’m looking for, haha.)

Mercuryhime

Wow! I want your job! You’ve probably tried all my favorite ways fro the sound of things but I loved asparagus roasted with a Parmesan crust. Also shaved on white pizza with crispy shallots.

Angrboda

Are we talking white or green asparagus here? For the green, lightly blanched or steamed asparagus work excellently in a risotto. :)

Kittenna

Mercuryhime – Ooh, parmesan crust. I often roast it and drizzle it with parmesan and lemon juice (ok, douse it in lemon juice), but I don’t usually put it back in the oven after I put on the parmesan, although I seem to recall that’s what I was “supposed” to do… might try that tonight too! What is white pizza? And how do you make crispy shallots, because that sounds good!

Angrboda – You correctly guessed green :) I actually haven’t even had white asparagus (shock, horror!) but I know in Europe it’s quite a bit bigger than here. I have had purple asparagus however, and it was extra sweet and delicious :D Asparagus in risotto sounds good – I even have arborio rice because my roomie and I experimented with a few risottos last semester! Any specific recipes??

Angrboda

As a matter of fact yes. Allow me to promote a food blogger going under the name of Formerchef. She has provided several dishes for the menu rotation in this household. Her recipes are easy to follow and there are good pictures so you can see what it’s supposed to look like. Here is the risotto. http://www.formerchef.com/2010/02/13/mushroom-and-asparagus-risotto

We don’t use proper arborio rice, though. They’re SO expensive in this country and only come in tiny packages with only a little more than what is needed for one meal. I just buy the cheap short-grained rice for rice porridge, and it works fine for just the two of us. If I were to make it for company, I might splurge. :) (Espeically if said company was the boyfriend’s Italian colleague and his wife, because I wouldn’t want them to faint with outrage. My boyfriend told me about a time when someone had explained how they made a specific cake or dessert to Italian Colleague, and how, when ‘nescafé’ was mentioned, it was like the light in his eyes just went out.)

Kittenna

Heck yes, that looks delicious! Wish my foodie roommate was here to make it with me, but I think I’ll still make it anyways (she will die of jealousy)! I actually have all of the ingredients, except for shiitake/portobello mushrooms (I should pick up some dried shiitakes. Love those things!) Thank you SO much!

I think arborio might actually be pretty expensive here too… but I bought it anyways. A full recipe usually makes at least 4 servings, so it’s worth it for me, and food is one thing I let myself splurge on. I think it’s about $4 for one package? I also don’t make risotto super often.

Also, the nescafe thing makes me giggle :) Yes, it would be an outrage to some people if you didn’t use “the proper” ingredients!!

Mercuryhime

For the Parmesan crust. I toss the spears with salt and olive oil then take a mixture of parm and bread crumbs to top it off. Broil till cooked! Asparagus should be tender and crispy still!

White pizza is basically without tomato sauce and extra cheeses like parm and provolone.

Crispy shallots are simply diced shallots pantries till crispy. Yum!

We should have a cooking party!

Angrboda

Risotto is a fairly stable type of dish in this household. :) But yeah, I still regularly tell the boyfriend that cooking is not an exact science. :p He’ll stand there and measure everything accurately, time every step, and find something else to cook entirely if he can’t use one of the listed ingredients, where I go by eye measure for a lot of things, hardly ever time anything unless it’s simmering or in the oven for a longer time and happily substitute or leave out ingredients that I don’t like or can’t get. :) He can’t make risotto without wine, for example, where as I tend to just use extra-strong stock or add a good splash of cooking sherry. And then, on the occasion where I do want to make something JUST SO, I get it thrown back in my face. “Cooking is not an exact science, you know!” :p

Kittenna

@Mercuryhime – That sounds yummy! I have everything but the bread crumbs, so should pick some up and try it! And I’d totally be down for a cooking party – I’ll supply the asparagus! Hahaha :D

@Angrboda – Totally made the risotto tonight (with modifications, because apparently I didn’t have as much chicken broth as I thought!), and it was delicious! Thanks so much for passing on the recipe! Also, I think I’m about half and half with the ‘exact science’ thing – I tend to be reasonably precise with measurements, but frequently substitute things if I feel it would work (although the first time I make a recipe I usually try to follow it as closely as I can).

Angrboda

The stock is not important anyway. With the boyfriend being vegetarian, any kind of stock in this house gets automatically translated to vegetable stock.
As for the exact science, he’s also funny with it because he’ll go out of his way to use the right sort of obscure cooking oil sometimes, but will happily substitute sorts of cheese without a second thought. I’ve never seen the logic of that one myself.

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Bio

I have always been a tea fan (primarily herbals and Japanese greens/oolongs) but in the last year or so, tea has become increasingly more appealing as not only a delicious, calming drink, but as a relatively cheap, healthy reward or treat to give myself when I deserve something. I should clarify that, however; the reward is expanding my tea cupboard, not drinking tea – I place no restrictions on myself in terms of drinking anything from my cupboard as that would defeat my many goals!

My DavidsTea addiction was born in late 2011, despite having spent nearly a year intentionally avoiding their local mall location (but apparently it was just avoiding the inevitable!). I seem to have some desire to try every tea they’ve ever had, so much of my stash is from there, although I’ve recently branched out and ordered from numerous other companies.

I like to try and drink all my teas unaltered, as one of the main reasons I’m drinking tea other than for the flavour is to be healthy and increase my water intake without adding too many calories! I’ve found that the trick in this regard is to be very careful about steeping time, as most teas are quite pleasant to drink straight as long as they haven’t been oversteeped. However, I tend to be forgetful (particularly at work) when I don’t set a timer, resulting in a few horrors (The Earl’s Garden is not so pleasant after, say, 7+ minutes of steeping).

I’m currently trying to figure out which types of teas are my favourites. Herbals are no longer at the top; oolongs have thoroughly taken over that spot, with greens a reasonably close second. My preference is for straight versions of both, but I do love a good flavoured oolong (flavoured greens are really hit or miss for me). Herbals I do love iced/cold-brewed, but I drink few routinely (Mulberry Magic from DavidsTea being a notable exception). I’m learning to like straight black teas thanks to the chocolatey, malty, delicious Laoshan Black from Verdant Tea, and malty, caramelly flavoured blacks work for me, but I’m pretty picky about anything with astringency. Lately I’ve found red rooibos to be rather medicinal, which I dislike, but green rooibos and honeybush blends are tolerable. I haven’t explored pu’erh, mate, or guayasa a great deal (although I have a few options in my cupboard).

I’ve decided to institute a rating system so my ratings will be more consistent. Following the smiley/frowny faces Steepster gives us:

100: This tea is amazing and I will go out of my way to keep it in stock.

85-99: My core collection (or a tea that would be, if I was allowing myself to restock everything!) Teas I get cravings for, and drink often.

75-84: Good but not amazing; I might keep these in stock sparingly depending on current preferences.

67-74: Not bad, I’ll happily finish what I have but probably won’t ever buy it again as there’s likely something rated more highly that I prefer.

51-66: Drinkable and maybe has some aspect that I like, but not really worth picking up again.

34-50: Not for me, but I can see why others might like it. I’ll make it through the cup and maybe experiment with the rest to get rid of it.

0-33: It’s a struggle to get through the cup, if I do at all. I will not willingly consume this one again, and will attempt to get rid of the rest of the tea if I have any left.

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