tag:blogger.com,1999:blog-36839762.post5158202207757220136..comments2023-05-01T13:40:16.347+00:00Comments on Adventures in Food: Water, Water, Everywhere, and Not a Drop to DrinkUnknownnoreply@blogger.comBlogger3125tag:blogger.com,1999:blog-36839762.post-3665286399266014432007-01-11T20:39:00.000+00:002007-01-11T20:39:00.000+00:00Hi Ulrike, thanks for your fabulous comments - not...Hi Ulrike, thanks for your fabulous comments - not just because you agreed with my view, but also because you wrote so eloquently and with great enthusiasm. Sarah and I really appreciate your getting involved. <br /><br />I stand vehemently behind my comments on foreign mineral waters being sold in this country when English ones are so abundant, but am willing to let Sarah's dad attempt to educate me on their differing tastes. I have no doubt he is quite right on this point.<br /><br />stattl. Fachingen sounds revolting, I'm glad German mineral waters aren't as trendy as their French and Italian counter-parts!<br /><br />Yes, we would love some of your uber-trendy Hammersmith water!<br /><br />Love, Rob xRobhttps://www.blogger.com/profile/17040016315363947346noreply@blogger.comtag:blogger.com,1999:blog-36839762.post-90201531875798852762007-01-11T16:14:00.000+00:002007-01-11T16:14:00.000+00:00I'm totally with you, Rob, the craze for water fro...I'm totally with you, Rob, the craze for water from the Jurassic mountains, the Alps or even Fiji (!) is absolutely ridiculous. I have actually been to Buxton recently – guess what they’re drinking – Malvern! At least it wasn’t Evian or Volvic.<br />But of course, mineral waters do taste slightly differently – I can’t say I ever had a problem with any of the British ones though. The only water I positively dislike is a relic from my childhood: In Germany in the 1980s sparkling water was the absolute norm, the only still option – presumably for people with a sensitive stomach or some such ailment and always served at room temperature – was <i>staatl. Fachingen</i>. Now this water is more like a medication than a beverage and tastes of a variety of minerals, the dominant being <i>salt</i>. Thankfully, most mineral water companies in Germany introduced medium and still versions in the 1990s and it is no longer frowned upon to ask for some ice.<br />At home I drink filtered tap water, and I use it for tea and coffee, which, of course, taste miles better without lime and chlorine. But it isn’t cheap! My filter has to be changed at least once a year by the H2O engineer – on the other hand, I’ve been using the same kettle since 1999 without ever having to descale it! I’m happy to supply you with a few litres if you like: bottled at tap in Hammersmith.Ulrikehttps://www.blogger.com/profile/12685162924218860687noreply@blogger.comtag:blogger.com,1999:blog-36839762.post-31889875993669151352007-01-06T11:58:00.000+00:002007-01-06T11:58:00.000+00:00I hate to say it but I don't agree with Rob that a...I hate to say it but I don't agree with Rob that all water tates the same - Badoit, for example, has a distinctive flavour - and tea tastes much better made from soft water than from London tap water.<br /><br /> I once actually sent some water back in a restaurant - having ordered a bottle of Perrier with my lunch, it arrived open and without any bubbles. That was at the Sheraton in Abu Dhabi where the local tap water is desalinated.<br /><br /> G.<br /><br /> PS I almost forgot - I like the blog.Anonymousnoreply@blogger.com