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Tea (rec.drink.tea) Discussion relating to tea, the world's second most consumed beverage (after water), made by infusing or boiling the leaves of the tea plant (C. sinensis or close relatives) in water. |
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"Simply Ming" On Tea-Spice Rubs
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 |
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"Simply Ming" On Tea-Spice Rubs
"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 |
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"Simply Ming" On Tea-Spice Rubs
"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 |
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"Simply Ming" On Tea-Spice Rubs
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 > > |
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"Simply Ming" On Tea-Spice Rubs
>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 |
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"Simply Ming" On Tea-Spice Rubs
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 > > |
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"Simply Ming" On Tea-Spice Rubs
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 |
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"Simply Ming" On Tea-Spice Rubs
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 |
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"Simply Ming" On Tea-Spice Rubs
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 > > |
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