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On Tue, 29 Apr 2008 15:23:11 -0700 (PDT), flavorwise@gmail.com wrote:

If we're looking at WEB sites, coincidentally I ran across one with
lots of possibilities about sharing farm resources. Take a look at
http://community.adn.com/?q=adn/blog/69017
Seems to be a communal concept that could also work for an
entrepreneur. Here's a newsy example.

Sorry for posting this here; it was meant for another group on
survivalism. bookburn

On Tue, 29 Apr 2008 20:47:48 -0800, bookburn@yahoo.com wrote:

On Apr 29, 11:06 pm, bookb...@yahoo.com wrote:

On Thu, 1 May 2008 19:01:37 -0700 (PDT), Alan alanandmike.com>
wrote:

Hey bookburn,
Hoiw about gyoza with tea? Oh man I get a bag of these at the asian
market and make veggies potstickers that just cry to be consumed with
tea. The fermented taste of fish sauce and green or oolong just go
together like well peas and carrots...
Jenn

On May 2, 1:28 pm, Jenn hotmail.com> wrote:

Well, gyoza is typical dim sun food, so by definition it'd go great
with tea. Usually it's served with a Oolong, quite frequently a Shui
Xian.

On Fri, 2 May 2008 10:28:06 -0700 (PDT), Jenn
hotmail.com> wrote:

From Wikipedia
(quote)
Jiaozi (Chinese transliteration) or gyoza (Japanese transliteration)
and also known as mandu (Korean), is a Chinese dumpling, widely
popular in China, Japan, and Korea as well as outside of East Asia,
particularly in the United States.

The corresponding Chinese characters for "Jiaozi" is a reference to
the arrival of the Chinese New Year at midnight[citation needed].
According to the Chinese calendar system, "Tiangan Dizhi" (Heavenly
stems and Earthly branches) is used to designate the time in
accordance to the Chinese zodiac. "Jiao" in Chinese means "join,"
while "zi" is a reference to the first and eleventh hour (branch) of
Dizhi - where midnight is situated.

Oh Man you are making my hungry just reading your description of
gyoza.
What oolongs have an earthy forest floor flavor kinds sorta like
puerh? I remember some from a past life but dont know now what to look
for. ANyone know what I mean? it was woody but not fungusy like but
stillhumph...I would love to try one like that again.
No dim sum in this corner of the world, too bad for me.
And those little dumplings are such a joy to behold too...
Jenn