Cooking w/ Tea
I like to make my rice using green tea. It adds a little color, and a little flavour.
A comment about marinating eggs showed up in the Throwing Away tea thread so I wanted to share a few recipes for Chinese Tea Eggs. The pictures are beautiful.
Oh I love these!! The pictures are really beautiful. My grandma used to make tea eggs and I remember really loving them. I want to learn how to make them myself. Thanks for sharing the links!
Gonna omit the anise, but marinated eggs would be really good in egg and potato salad!
I just made tea eggs yesterday. They taste rather like sesame or chow mein noodles (the crunchy one you often find in salad bars).
I’m making tea eggs with a monkey-picked golden hunnan of indeterminate origin: http://steepster.com/teas/angelinas-teas/9894-monkey-picked-golden-hunan
I’m using the Steamy Kitchen recipe above (halved). Will let everyone know how they turn out. I’ll probably let them steep overnight.
For those looking for a green tea spice blend
I like to add green tea to rock salt, and let it sit for six months. Then use it as a wonderfully flavoured salt. really good with fish
http://market.bonteavant.com/TEA-FOOD_c3.htm These look good!
Make your own genmaicha:
Looks easy, no word on how it tasted…
I don’t like Gen Mai Cha, but this is very cool! You (or someone) should try it and let us know how it tastes.
Does anyone have a good BBQ sauce recipe? I’m thinking the chai honey would be good in it and I’m thinking of doing a triple layer tea BBQ chicken breast- marinated in lapsang souchong (maybe even injected w/ it?), tea spice rub, and then dipped in the BBQ sauce.
Here is the Tea Spot Chef’s latest contribution to Tea Examiner. I think Karen Harbour is a genius. http://www.examiner.com/x-12909-Tea-Examiner~y2010m4d15-Teasoned-fish-tacos-with-pineapple-salsa-from-The-Tea-Spot-Chef
I can’t grasp the concept of fish tacos, but if I’m gonna eat ‘em… this is the recipe I’m gonna use!=D
Oh, fish tacos are quite common in California. There is a great deal more to Mexican food than those in other states often realize. Those of us in states in close proximity to Mexico have the special treat of seen a wide range of Latin American cuisines. In Mexico the cuisine varies from state to state, just like America.
Fish tacos are made with a variety of tilapia known as mojara. They are served with cabbage, not lettuce, and do not usually have the same types of toppings as meat tacos. Mexican sour cream is more common.
We have entire restaurants where I live that specialize in “mariscos”, Spanish for seafood. Get hold of some sopa de siete mares some time. (Seven seas soup.) Tea is not drunk that much is Mexico, but black tea, Chinese green teas, and masala chais go well with Mexican food.
In Latin American countries they drink “agua de flores de jamaica”, water of hibiscus flowers. BTW Rishi’s Tropical Crimson is fabulous with spice foods. I am ordering two boxes soon.