The installment of "Simply Ming" this week includes several dishes made with
a Tea-Spice rub, using a Lapsang Souchong.

http://www.ming.com/simplyming/showr...pe01032004.htm


Warren

"Warren C. Liebold" wrote in message link.net...
The installment of "Simply Ming" this week includes several dishes made with
a Tea-Spice rub, using a Lapsang Souchong.

http://www.ming.com/simplyming/showr...pe01032004.htm


Warren

I knew that tea was good for smoking meats, but I never thought of
using it as a dry rub. The recipe calls for an incredible amount of
tea though.

Cameron

"Cameron Lewis"

I knew that tea was good for smoking meats, but I never thought of
using it as a dry rub. The recipe calls for an incredible amount of
tea though.

Cameron

I agree, it does seem like a lot, although it depends on how much you like
Lapsang Souchong. It's especially a lot when you consider that there's also
a fistful of chipotle pepper powder as well, when is also smoky.

I'm going to pick up some LS this week and try a couple of the recipes next
weekend.

W

I have a recipe for smoked duck or cornish game hen. It comes from 'Mrs.
Chiang's Szechwan Cookbook' and uses tea leaves with dry raw rice grains and
various spices in the bottom of a wok as the source of smoke for the
prepared poultry. If you get it too hot it smells like a house fire, but
carbureted just right it is delectable. Let me know if you want the recipe.
I have been reading this group a few xs daily recently. lw

"Warren C. Liebold" wrote in message
news

"Cameron Lewis"

I knew that tea was good for smoking meats, but I never thought of
using it as a dry rub. The recipe calls for an incredible amount of
tea though.

Cameron

I agree, it does seem like a lot, although it depends on how much you like
Lapsang Souchong. It's especially a lot when you consider that there's
also
a fistful of chipotle pepper powder as well, when is also smoky.

I'm going to pick up some LS this week and try a couple of the recipes
next
weekend.

W

Subject: "Simply Ming" On Tea-Spice Rubs
From: "lw"
Date: 2/17/2004 6:12 PM Eastern Standard Time
Message-id:

I have a recipe for smoked duck or cornish game hen. It comes from 'Mrs.
Chiang's Szechwan Cookbook' and uses tea leaves with dry raw rice grains and
various spices in the bottom of a wok as the source of smoke for the
prepared poultry. If you get it too hot it smells like a house fire, but
carbureted just right it is delectable. Let me know if you want the recipe.
I have been reading this group a few xs daily recently. lw

Please post the recipe.
I'd love to see it.

--Tom
-oo-
""\o~
------------------------------------
"Homo sum, humani nil a me alienum puto."
Terrance

The rub worked out really well. Very yummy. I used a bit less tea than
specified, and some of the ingredients are not prominent compared to the tea
and five-spice powder.

Great on steak.

Warren

"Warren C. Liebold" wrote in message
ink.net...
The installment of "Simply Ming" this week includes several dishes made
with
a Tea-Spice rub, using a Lapsang Souchong.

http://www.ming.com/simplyming/showr...pe01032004.htm


Warren

That sure looks like a lot of red pepper flakes.
Can you really taste the other stuff?

Subject: "Simply Ming" On Tea-Spice Rubs
From: "Warren C. Liebold"
Date: 2/22/2004 8:13 AM Eastern Standard Time
Message-id: .net

The rub worked out really well. Very yummy. I used a bit less tea than
specified, and some of the ingredients are not prominent compared to the tea
and five-spice powder.

Great on steak.

Warren

"Warren C. Liebold" wrote in message
link.net...
The installment of "Simply Ming" this week includes several dishes made
with
a Tea-Spice rub, using a Lapsang Souchong.

http://www.ming.com/simplyming/showr...pe01032004.htm


Warren












--Tom
-oo-
""\o~
------------------------------------
"Homo sum, humani nil a me alienum puto."
Terrance

Actually the tastes which were most prominent were those from ingredients
which constitute a large proportion of the spice mix (the tea) and those
which were of a finer texture (the five-spice and cayenne powders) probably
because they adhered to the meat more successfully. Coating the meat with
oil or letting the whole thing sit for a while might have made more of a
difference.

I think you actually need a lot of tea (or need to grind it a bit) since
large particles can end up falling off the meat.

Warren




"Tom" wrote in message
...
That sure looks like a lot of red pepper flakes.
Can you really taste the other stuff?

Subject: "Simply Ming" On Tea-Spice Rubs
From: "Warren C. Liebold"
Date: 2/22/2004 8:13 AM Eastern Standard Time
Message-id: .net

The rub worked out really well. Very yummy. I used a bit less tea than
specified, and some of the ingredients are not prominent compared to the
tea
and five-spice powder.

Great on steak.

Warren

"Warren C. Liebold" wrote in message
link.net...
The installment of "Simply Ming" this week includes several dishes made
with
a Tea-Spice rub, using a Lapsang Souchong.

http://www.ming.com/simplyming/showr...pe01032004.htm


Warren












--Tom
-oo-
""\o~
------------------------------------
"Homo sum, humani nil a me alienum puto."
Terrance

One thing I failed to mention about actually cooking using this tea-spice
rub. Make sure you have ventilation. Hot spicy smoke.

"Warren C. Liebold" wrote in message
ink.net...
The installment of "Simply Ming" this week includes several dishes made
with
a Tea-Spice rub, using a Lapsang Souchong.

http://www.ming.com/simplyming/showr...pe01032004.htm


Warren