Thursday TeaDay 4/16/09 TeaCook?

[brad4419]

Nope but it sounds interesting

I do like to put herbs that make great tea on my food if that counts. Like mints or lemon balm but thats not really tea its just herbs on food what am I thinking

I really like to make "tea rice" taken from Seductions of Rice by
Jeffrey Alford sand Naomi Duguid. The Oriental name is chazuke - basically - you pour a cup or so of green tea over 1 - 1 1/3 c. cooked rice, garnished with "strong tasting prepared fish " - (like smoked salmon, or shrimp) and seasonings. I used toasted nori and a spice mixture (that includes black sesame seeds, peppers, more dried seaweed, probably a little orange peel) and rice vinegar. Their recipe suggests scallions, parsley .

Its an easy and fast lunch.

I've been drinking Jasmine #12 lately, in the evening. No tea yet til I get to work.

That sounds soo good laran7 I like rice dishes a whole lot and fish is my favorite. I will have to tell my cook about that

Sencha and 06 Guoyan Nannuo Pu-erh in my cup this morning

[olivierco]

Sometimes, I would say once a week.

Kanro gyokuro in a few minutes.

[Janine]

well, the first thing that comes to mind is not my recipe but someone else's: Grace Fong's green tea walnuts. Yum.

I have also had a recipe described to me but I haven't tried it: shrimp stir-fried with lungjing (spent) tea. You re-use steeped leaves as part of the stirfry

today I'm drinking Queens Red from Tea Gallery. Mellower than before after I've had it awhile...all tips... reminds me of Yunnan Gold tips tea I bought recently... good strong repeated steeps with rich dark red color just the way I'd like it...

[brlarson]

Having Takumi as a mid-afternoon treat. It's good for the soul.

[Dizzwave]

my wife is very interested in using matcha with baked goods, ice cream, etc. but we haven't done a whole lot with that yet. I'm still waiting for her to finish her research and then make some stuff.

today, dueling teapots! one of a 2006 12 Gentlemen sheng pu-erh, and one of a 2008 12 Gentlemen shu pu-erh.

[Dreamer]

No tea recipes here...matcha recipes sound interesting to me, but the matcha that I buy is so good as matcha, that I've never been tempted to use any any other way.

Also, I like to keep "tea" as "tea"...one of the best parts about the whole enjoyment of tea is that it is a culinary delight (prep, flavor, scent, sight, presentation) that is calorie free, sugar free, and fat free!!!!

Today in my cup: This morning Kenilworth Ceylon...so smooth and nice. This afternoon Kabusecha. Had to pour out the first steep, I was impatient...and the water was waaaaayyy too hot, it was not good. Second steep was yummy anyway.

Happy Thursday,
Dreamer

[TheJerseyDevil]

I'm afraid not. The problem is, I don't have a kitchen I was pretty much raised on fastfood ( yeah, I know. I've worked very hard to kill that habit, and can proudly say I've been clean for two months now!) But anyway, the only recipe including tea that I have is Omega's: tea + water

In my cup now: Oh so yummy jasmine bloom green tea blossom. It didn't actually bloom, but it makes a nice cup of tea anyway

[kongni]

Recipes I often use:

1) Making "chai water" for steel cut oats. Super yummy!

2) While shincha season is going on I definitely like to use the spent greens in salads or as a side dish tossed with soy sauce and sesame oil.


Genmaicha right now

[Intuit]

Guess I haven't been thinking about incorporating tea into recipes. TeaChef section has some interesting ideas, though.

[saretta]

I've gathered a number of recipes with matcha: biscuits, cakes, smoothies...especially from Italian and French food bloggers, but I have not tryed yet!

A cup of Genmaicha right now

[Katrina]

I have some great tea recipes. I love the book "Eat Tea" by Joanna Pruess and Tonia George's "Tea Cookbook." I also have a great recipe for green tea rice. Mmmm....

When my blog had its first anniversary I made a full tea dinner as a celebration. This linkgoes to the post with the menu and photos. The baked Indian chicken breasts were UNBELIEVABLE...(if I do say so myself.)

[Cinnamon Kitty]

The main thing that I have tried is spent gyokuro leaves with rice and a bit of soy sauce. I've thought of a few things that tea might be good in, but I haven't acted on them yet. Since I've had success with making a dairy free egg custard, I would like to try one made with tea as the liquid instead of the milk, or maybe half strong tea, half almond milk. I'd also like to replicate the tea cookies that are made with the tea liquid as well as the leaves. Eventually, I will get around to trying the recipes.

Currently in my cup is mugi-genmai minus the cha, iced. I really like the toasty sweetness that comes out in it when it is chilled.

[jazz88]

I have cooked some rice with masala chai + walnuts and cranberries.
I also LOVE Matcha flavored Bread Papa’s Fresh’n Natural Cream Puffs which you can buy at several locations in NYC.

Had some Sencha today and then some more Sencha ...

[Chip]

Happy Birthday Katrina!

Had a mediocre tea at a Chinese buffet, could not even tell you what it was. But then made up for it with a nice Fukamushi Maki from Den's with my wife this evening!

[teashionista]

I've always wanted to make my own tea-infused eggs. I saw a lot of vendors selling them on the streets in China. Maybe this will inspire me

In my cup today: Legend of Dong Ding from an ebay vendor. I'm travelling for work with nothing but my new travel gaiwan set, so I brought tea that's not overly fussy. Actually, the more I drink it, the more I like it: easy to brew, lasts over 7 infusions (I stuff my gaiwan with leaves), takes a wide range of temps...
...off to make some more