A few days ago, all my favourites in Finder disappeared from save dialogs. Just now, I noticed that it'd disappeared from the main Finder app as well.
Re-adding them all back.
Not happy.
Went down earlier tonight to buy some cheese from the Italian shop just downstairs. Regret not checking it out about a year ago when it opened — really good cheeses at decent prices. Not sure I'd go for their cured meats (online would probably be cheaper), but I should probably try it once to see how it tastes.
@skematica Maybe Pete's mouth could do with a large cup then.
:P
// @matigo @peemee
Donated a small part of my finger to last night's dinner.
Wonder how long that'll take to heal.
Sigh. At least the knife was sharp.
@matigo Similar to cast iron — it seasons and retains heat. It absorbs the oils from previous brews, and enhances the flavour of succeeding brews, which is why you should have one pot for every style of tea (and obviously never brew anything with essential oil like Earl Grey in it). It also retains heat much better than a gaiwan because the clay's a lot thicker and heavier, which I find to be especially advantageous for pu-erh on the 10th brew. But the porosity also means that you can never wash them with detergent, and must take great care to keep them clean. Even letting mould grow can ruin the whole pot, as you might not be able to fully clean it.
They're also great as works of art, and the most expensive ones are…very expensive. So many different sizes and designs to choose from. Currently eyeing this one [yunnansourcing.com]
I won't get one for green or white tea, because they're not meant to be brewed at high temperatures anyway, and general practice for gongfu brewing is to use glazed gaiwans for them.
As for gaiwan advantages, the glazed ones don't season and so can be used for any tea (and as a drinking cup), and they pour incredibly quickly with practice (I can empty 150ml in about 2.5s). That makes them perfect for tasting notes where neutrality is important.
Starting to spend a little more money on tea again. Lately I've realised that I should probably get a clay pot for red teas, because it's the only one I don't have — I already have one for oolong and one for pu-erh.