I have been marinating ribs prior to 1st scorching and then low/slow
cooking the rest of the way a lot lately.

One dry rub type or even wet marinade I just thought to try might be to
use some tea in the mix prior to cooking.

Any thoughts on using tea, besides soaking it in hot water for drinking?


TBerk

T wrote:
> I have been marinating ribs prior to 1st scorching and then low/slow
> cooking the rest of the way a lot lately.
>
> One dry rub type or even wet marinade I just thought to try might be
to
> use some tea in the mix prior to cooking.
>
> Any thoughts on using tea, besides soaking it in hot water for
drinking?
>
>
> TBerk
The only recipe with tea I've been curious about is bubble tea, which
is iced tea with tapioca and spices. You can get a recipe for it on
the web. I've run across recipes for darjeeling ice cream which have
not drawn me. There are tea/lemonade mixtures. "Soaking it in hot
water for drinking" is about my speed. Toci

T wrote:
> I have been marinating ribs prior to 1st scorching and then low/slow
> cooking the rest of the way a lot lately.
>
> One dry rub type or even wet marinade I just thought to try might be
to
> use some tea in the mix prior to cooking.
>
> Any thoughts on using tea, besides soaking it in hot water for
drinking?
>
>
> TBerk
The only recipe with tea I've been curious about is bubble tea, which
is iced tea with tapioca and spices. You can get a recipe for it on
the web. I've run across recipes for darjeeling ice cream which have
not drawn me. There are tea/lemonade mixtures. "Soaking it in hot
water for drinking" is about my speed. Toci

T wrote:
> I have been marinating ribs prior to 1st scorching and then low/slow
> cooking the rest of the way a lot lately.
>
> One dry rub type or even wet marinade I just thought to try might be
to
> use some tea in the mix prior to cooking.
>
> Any thoughts on using tea, besides soaking it in hot water for
drinking?
>
>
> TBerk
The only recipe with tea I've been curious about is bubble tea, which
is iced tea with tapioca and spices. You can get a recipe for it on
the web. I've run across recipes for darjeeling ice cream which have
not drawn me. There are tea/lemonade mixtures. "Soaking it in hot
water for drinking" is about my speed. Toci

There's green tea icecream! It's quite delicious... I've only had the
premixed kind in restaurants, but I came across a recipe for making it
yourself:

take 500 ml of vanilla ice cream, 15 ml matcha (Japanese green tea
powder), 15 ml lukewarm water, and optionally seeds from 1/4
promengranate. Let the ice cream soften a bit, mix the matcha and
water, then mix both together, using a rubber spatula. You can stop
when its either marbled, or a pale uniform green (which is how I've
normally seen it). Refreeze and enjoy! (oh yea, and top with the seeds
optionally, if you like.)

"T" > asked:
> Any thoughts on using tea, besides soaking it in hot water for drinking?
>
>
> TBerk

Ming Tsai ("Simply Ming") offers a few recipes for spice rubs that include
lapsang souchong with chile pepper, five spice powder and other spices and
another that combines lapsang souchong with curry.

The mixes are rubbed on pretty much anything you think is appropriate. Just
make sure the vent fan is on.

Warren

"T" > asked:
> Any thoughts on using tea, besides soaking it in hot water for drinking?
>
>
> TBerk

Ming Tsai ("Simply Ming") offers a few recipes for spice rubs that include
lapsang souchong with chile pepper, five spice powder and other spices and
another that combines lapsang souchong with curry.

The mixes are rubbed on pretty much anything you think is appropriate. Just
make sure the vent fan is on.

Warren

Warren C. Liebold wrote:
> "T" > asked:
>
>>Any thoughts on using tea, besides soaking it in hot water for drinking?
>>
>>
>>TBerk
>
>
> Ming Tsai ("Simply Ming") offers a few recipes for spice rubs...
<snip>


I'm sorry, context? Is Ming Tsai, a person, a book, a company?


> The mixes are rubbed on pretty much anything you think is appropriate.

LOL. Erm, uh, OK.

> Just make sure the vent fan is on.
>
> Warren
>

Damn, sounds like a Meth Lab. :])


TBerk

On Mon, 04 Apr 2005 04:16:06 GMT
T > wrote:

> Warren C. Liebold wrote:
> > "T" > asked:
> >
> >>Any thoughts on using tea, besides soaking it in hot water for
> >drinking? >
> >>
> >>TBerk
> >
> >
> > Ming Tsai ("Simply Ming") offers a few recipes for spice rubs...
> <snip>
>
>
> I'm sorry, context? Is Ming Tsai, a person, a book, a company?


He's all of that, plus a TV show and a shameless merchandiser.

On Mon, 04 Apr 2005 04:16:06 GMT
T > wrote:

> Warren C. Liebold wrote:
> > "T" > asked:
> >
> >>Any thoughts on using tea, besides soaking it in hot water for
> >drinking? >
> >>
> >>TBerk
> >
> >
> > Ming Tsai ("Simply Ming") offers a few recipes for spice rubs...
> <snip>
>
>
> I'm sorry, context? Is Ming Tsai, a person, a book, a company?


He's all of that, plus a TV show and a shameless merchandiser.

"T" > wrote in message

> Any thoughts on using tea, besides soaking it in hot water for drinking?

I have (mostly French, Chinese, Japonese)recipes of dishes, desserts, sweets
using tea as an ingredient. They are not in English and/or not on my
computer. If you are looking for something precise, tell me. If I have it,
I'll type the recipe in broken English. Many dessert recipes with cacao can
be done with macha instead, those with coffee with black tea.To get a vivid
green cake or cookies, you'll have to add coloring (as they do in shops).
I sometimes do :
macha parfait (ice-cream)
chai parfait
Earl-Grey pound cake
green tea soba noodles
wulong-cha boiled eggs
macha chocolates
macha madeleines and financier
o chazuke (green tea rice soup)

Kuri

"T" > wrote ...
> I have been marinating ribs prior to 1st scorching and then low/slow
> cooking the rest of the way a lot lately.
> One dry rub type or even wet marinade I just thought to try might be to
> use some tea in the mix prior to cooking.
>
> Any thoughts on using tea, besides soaking it in hot water for drinking?
> TBerk

Tea Smoked Duck is very good, IMO.
Many recipes can be found on Internet.
Being lazy, I just go to a good Chinese restaurant.

"T" > wrote ...
> I have been marinating ribs prior to 1st scorching and then low/slow
> cooking the rest of the way a lot lately.
> One dry rub type or even wet marinade I just thought to try might be to
> use some tea in the mix prior to cooking.
>
> Any thoughts on using tea, besides soaking it in hot water for drinking?
> TBerk

Tea Smoked Duck is very good, IMO.
Many recipes can be found on Internet.
Being lazy, I just go to a good Chinese restaurant.

Teaholic > wrote:
>
>Tea Smoked Duck is very good, IMO.
>Many recipes can be found on Internet.
>Being lazy, I just go to a good Chinese restaurant.

Be sure you have good ventilation in your kitchen if you try this at
home! I've got to the point where I'll do it outside on a gas ring
rather than smoke up the house.
--scott
--
"C'est un Nagra. C'est suisse, et tres, tres precis."

Teaholic > wrote:
>
>Tea Smoked Duck is very good, IMO.
>Many recipes can be found on Internet.
>Being lazy, I just go to a good Chinese restaurant.

Be sure you have good ventilation in your kitchen if you try this at
home! I've got to the point where I'll do it outside on a gas ring
rather than smoke up the house.
--scott
--
"C'est un Nagra. C'est suisse, et tres, tres precis."

On Mon, 4 Apr 2005 13:49:41 +0900
"kuri" > wrote:

>
> "T" > wrote in message
>
> > Any thoughts on using tea, besides soaking it in hot water for
> > drinking?
>
> I have (mostly French, Chinese, Japonese)recipes of dishes, desserts,
> sweets using tea as an ingredient. They are not in English and/or not on
> my computer. If you are looking for something precise, tell me. If I have
> it, I'll type the recipe in broken English. Many dessert recipes with
> cacao can be done with macha instead, those with coffee with black tea.To
> get a vivid green cake or cookies, you'll have to add coloring (as they
> do in shops). I sometimes do :
> macha parfait (ice-cream)
> chai parfait
> Earl-Grey pound cake


I'm curious about the earl gray pound cake recipe, as a baker. (I mean,
what else am i going to do with 7oz of bergamot-soaked leaf?)

On Mon, 4 Apr 2005 13:49:41 +0900
"kuri" > wrote:

>
> "T" > wrote in message
>
> > Any thoughts on using tea, besides soaking it in hot water for
> > drinking?
>
> I have (mostly French, Chinese, Japonese)recipes of dishes, desserts,
> sweets using tea as an ingredient. They are not in English and/or not on
> my computer. If you are looking for something precise, tell me. If I have
> it, I'll type the recipe in broken English. Many dessert recipes with
> cacao can be done with macha instead, those with coffee with black tea.To
> get a vivid green cake or cookies, you'll have to add coloring (as they
> do in shops). I sometimes do :
> macha parfait (ice-cream)
> chai parfait
> Earl-Grey pound cake


I'm curious about the earl gray pound cake recipe, as a baker. (I mean,
what else am i going to do with 7oz of bergamot-soaked leaf?)

"Eric Jorgensen" > wrote in message

> I'm curious about the earl gray pound cake recipe, as a baker. (I mean,
> what else am i going to do with 7oz of bergamot-soaked leaf?)

It's very classical :

Earl Grey pound cake

Whip well, add in that order :

100 g of eggs (2 in average)
100 g of sugar
100 g of unsalted butter (softened)
100g of flour sifted together with 1 ts (or the quantity advised on the
package) of baking powder
2 or 3 tbs of Earl-grey tea leaves (pounded in a mortar)

Then add :
100 g of sweeted tangerine peel * (cut it in small bits)

Put in one or several molds(with a baking sheet if needed).
Bake at 170 degrees celsius. It's done when you can enter a skewer in it and
get it out clean. Let it cool.
Take out of the mold. Spread orange marmelade on the top and decorate with
more tangerine peel. Wait at least a few hours before slicing and eating.
The cake gets a better flavor if you wrap it and keep it 3 days in a cool
place before serving.

*I make it. That takes about one hour to boil the skins of tangerines, then
simmer in syrup, cool down in freezer, simmer again, cool again. You can buy
sweet orange peel and use it instead, it's less good.

Unfortunately, it's less good with bad artificially flavored Earl Grey, so
find something else for recycling that. I've heard that tea was good to
purify and get rid of bad smell, so you can try to put it in cloth pockets
and use that to refresh the inside of your
old sneakers.

Kuri

"Eric Jorgensen" > wrote in message

> I'm curious about the earl gray pound cake recipe, as a baker. (I mean,
> what else am i going to do with 7oz of bergamot-soaked leaf?)

It's very classical :

Earl Grey pound cake

Whip well, add in that order :

100 g of eggs (2 in average)
100 g of sugar
100 g of unsalted butter (softened)
100g of flour sifted together with 1 ts (or the quantity advised on the
package) of baking powder
2 or 3 tbs of Earl-grey tea leaves (pounded in a mortar)

Then add :
100 g of sweeted tangerine peel * (cut it in small bits)

Put in one or several molds(with a baking sheet if needed).
Bake at 170 degrees celsius. It's done when you can enter a skewer in it and
get it out clean. Let it cool.
Take out of the mold. Spread orange marmelade on the top and decorate with
more tangerine peel. Wait at least a few hours before slicing and eating.
The cake gets a better flavor if you wrap it and keep it 3 days in a cool
place before serving.

*I make it. That takes about one hour to boil the skins of tangerines, then
simmer in syrup, cool down in freezer, simmer again, cool again. You can buy
sweet orange peel and use it instead, it's less good.

Unfortunately, it's less good with bad artificially flavored Earl Grey, so
find something else for recycling that. I've heard that tea was good to
purify and get rid of bad smell, so you can try to put it in cloth pockets
and use that to refresh the inside of your
old sneakers.

Kuri

On Wed, 6 Apr 2005 02:36:53 +0900
"kuri" > wrote:

>
> "Eric Jorgensen" > wrote in message
>
> > I'm curious about the earl gray pound cake recipe, as a baker. (I
> > mean,
> > what else am i going to do with 7oz of bergamot-soaked leaf?)
>
> It's very classical :
>
> Earl Grey pound cake
>
> Whip well, add in that order :
>
> 100 g of eggs (2 in average)
> 100 g of sugar
> 100 g of unsalted butter (softened)
> 100g of flour sifted together with 1 ts (or the quantity advised on the
> package) of baking powder
> 2 or 3 tbs of Earl-grey tea leaves (pounded in a mortar)
>
> Then add :
> 100 g of sweeted tangerine peel * (cut it in small bits)
>
> Put in one or several molds(with a baking sheet if needed).
> Bake at 170 degrees celsius. It's done when you can enter a skewer in it
> and get it out clean. Let it cool.
> Take out of the mold. Spread orange marmelade on the top and decorate
> with more tangerine peel. Wait at least a few hours before slicing and
> eating. The cake gets a better flavor if you wrap it and keep it 3 days
> in a cool place before serving.
>
> *I make it. That takes about one hour to boil the skins of tangerines,
> then simmer in syrup, cool down in freezer, simmer again, cool again. You
> can buy sweet orange peel and use it instead, it's less good.


Sounds like candied tangerine peel? I could give that a try.

How small are small bits? For a westerner like myself, probably pretty
small, couple mm across.


> Unfortunately, it's less good with bad artificially flavored Earl Grey,
> so find something else for recycling that. I've heard that tea was good
> to purify and get rid of bad smell, so you can try to put it in cloth
> pockets and use that to refresh the inside of your
> old sneakers.


Well, it's not really artificially flavored. I'm sure the oil came from
actual bergamot rind one way or another. The extraction method is probably
similar to industrial olive oil extraction - involves compressed CO2 (and
the people who certify 'extra virgin' olive oil consider carbon dioxide
gas to be a 'solvent').

But there are surely terpenes and other volatiles in the actual bergamot
rind that maybe don't survive the process. They probably don't survive
much time in the tin, either, tho.

At any rate, a pinch of this EG leaf with two tablespoons of another
black tea makes a very reasonable EGT. Maybe within a cake i can go a
little stronger than that, one tablespoon of the EG with two tablespoons of
a very tippy assam . . . .

I'd probably end up running the leaves through a blade grinder, since
I've got one, and don't have a mortar/pestle.

So basically i make earl gray matcha and add that to a pretty regular
pound cake that has candied tangerine peel in it. Worth a try.

Thanks.

On Wed, 6 Apr 2005 02:36:53 +0900
"kuri" > wrote:

>
> "Eric Jorgensen" > wrote in message
>
> > I'm curious about the earl gray pound cake recipe, as a baker. (I
> > mean,
> > what else am i going to do with 7oz of bergamot-soaked leaf?)
>
> It's very classical :
>
> Earl Grey pound cake
>
> Whip well, add in that order :
>
> 100 g of eggs (2 in average)
> 100 g of sugar
> 100 g of unsalted butter (softened)
> 100g of flour sifted together with 1 ts (or the quantity advised on the
> package) of baking powder
> 2 or 3 tbs of Earl-grey tea leaves (pounded in a mortar)
>
> Then add :
> 100 g of sweeted tangerine peel * (cut it in small bits)
>
> Put in one or several molds(with a baking sheet if needed).
> Bake at 170 degrees celsius. It's done when you can enter a skewer in it
> and get it out clean. Let it cool.
> Take out of the mold. Spread orange marmelade on the top and decorate
> with more tangerine peel. Wait at least a few hours before slicing and
> eating. The cake gets a better flavor if you wrap it and keep it 3 days
> in a cool place before serving.
>
> *I make it. That takes about one hour to boil the skins of tangerines,
> then simmer in syrup, cool down in freezer, simmer again, cool again. You
> can buy sweet orange peel and use it instead, it's less good.


Sounds like candied tangerine peel? I could give that a try.

How small are small bits? For a westerner like myself, probably pretty
small, couple mm across.


> Unfortunately, it's less good with bad artificially flavored Earl Grey,
> so find something else for recycling that. I've heard that tea was good
> to purify and get rid of bad smell, so you can try to put it in cloth
> pockets and use that to refresh the inside of your
> old sneakers.


Well, it's not really artificially flavored. I'm sure the oil came from
actual bergamot rind one way or another. The extraction method is probably
similar to industrial olive oil extraction - involves compressed CO2 (and
the people who certify 'extra virgin' olive oil consider carbon dioxide
gas to be a 'solvent').

But there are surely terpenes and other volatiles in the actual bergamot
rind that maybe don't survive the process. They probably don't survive
much time in the tin, either, tho.

At any rate, a pinch of this EG leaf with two tablespoons of another
black tea makes a very reasonable EGT. Maybe within a cake i can go a
little stronger than that, one tablespoon of the EG with two tablespoons of
a very tippy assam . . . .

I'd probably end up running the leaves through a blade grinder, since
I've got one, and don't have a mortar/pestle.

So basically i make earl gray matcha and add that to a pretty regular
pound cake that has candied tangerine peel in it. Worth a try.

Thanks.

"Eric Jorgensen" > wrote in message

> Sounds like candied tangerine peel? I could give that a try.

That's it.

> How small are small bits? For a westerner like myself, probably pretty
> small, couple mm across.

I put the peel on a board and shred it roughly each 5 mm in
length/width/diagonal. That's mostly to make the cake easier to slice later.

> Well, it's not really artificially flavored.

So it's OK.

> I'd probably end up running the leaves through a blade grinder, since
> I've got one, and don't have a mortar/pestle.

Use a bowl and the wooden tip of a spoon/fork as a mortar and pestle (I've
never had a real pestle).Pounding is more to get the flavor oils out than to
powder the leaves. There are people that believe a blade grinder does the
same job, but they are wrong. In addition, if you get a powder, your cake
will have a dirty grey color, it's nicer to see bits of leaves.

Kuri

"Eric Jorgensen" > wrote in message

> Sounds like candied tangerine peel? I could give that a try.

That's it.

> How small are small bits? For a westerner like myself, probably pretty
> small, couple mm across.

I put the peel on a board and shred it roughly each 5 mm in
length/width/diagonal. That's mostly to make the cake easier to slice later.

> Well, it's not really artificially flavored.

So it's OK.

> I'd probably end up running the leaves through a blade grinder, since
> I've got one, and don't have a mortar/pestle.

Use a bowl and the wooden tip of a spoon/fork as a mortar and pestle (I've
never had a real pestle).Pounding is more to get the flavor oils out than to
powder the leaves. There are people that believe a blade grinder does the
same job, but they are wrong. In addition, if you get a powder, your cake
will have a dirty grey color, it's nicer to see bits of leaves.

Kuri

Eric Jorgensen > wrote:
> I'm curious about the earl gray pound cake recipe, as a baker. (I mean,
>what else am i going to do with 7oz of bergamot-soaked leaf?)

Make Earl Grey ice cream. Soak tea in cream in the fridge overnight, then
strain the leaves out, add sugar to taste. Then add a little more sugar,
since it will seem less sweet when it freezes. Then freeze in your ice
cream maker. It's good.
--scott

--
"C'est un Nagra. C'est suisse, et tres, tres precis."

Eric Jorgensen > wrote:
> I'm curious about the earl gray pound cake recipe, as a baker. (I mean,
>what else am i going to do with 7oz of bergamot-soaked leaf?)

Make Earl Grey ice cream. Soak tea in cream in the fridge overnight, then
strain the leaves out, add sugar to taste. Then add a little more sugar,
since it will seem less sweet when it freezes. Then freeze in your ice
cream maker. It's good.
--scott

--
"C'est un Nagra. C'est suisse, et tres, tres precis."

Eric Jorgensen > wrote:
> I'm curious about the earl gray pound cake recipe, as a baker. (I mean,
>what else am i going to do with 7oz of bergamot-soaked leaf?)

Make Earl Grey ice cream. Soak tea in cream in the fridge overnight, then
strain the leaves out, add sugar to taste. Then add a little more sugar,
since it will seem less sweet when it freezes. Then freeze in your ice
cream maker. It's good.
--scott

--
"C'est un Nagra. C'est suisse, et tres, tres precis."

"T" > wrote in message
...
>
>
> I have been marinating ribs prior to 1st scorching and then low/slow
> cooking the rest of the way a lot lately.
>
> One dry rub type or even wet marinade I just thought to try might be to
> use some tea in the mix prior to cooking.
>
> Any thoughts on using tea, besides soaking it in hot water for drinking?
>
>
> TBerk
>

I posted on this forum several times the results of my experiments on
marinating meats and seafood with used green puerh leaves.

Sasha.