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[Büge]

Mole sauce is good stuff. I just wish it didn't look like I was keeping a stool sample in the fridge.

[Mongrel]

Made a terribly sloppy spinach and mushroom lasagna with tons of cheese and sauce. It can't stay intact worth a damn, but boy is it delicious.

[Fortinbras]

Structural integrity is overrated.

[R^2]

It'd look the same in 24 hours anyway.

[Büge]

Well, I reintroduced salmon into my diet. Hopefully the boost in brainpower will offset the stomach cramps.

[R^2]

When I plated my shrimp ceviche in class yesterday, a classmate told me I put my foot in it. Apparently this is a good thing, and is not meant to imply the food tastes like a sweaty sock.

[Mongrel]

Ohhhhhhhhhhhhhhhhhhhhhhh delicious breakfast-for-dinner.

I don't really eat bacon-n-eggs for breakfast anymore, but that doesn't mean I never have it at all.

[R^2]

Dear textbook recipes: please denote whether you intend for me to use fresh herbs or ground in yourselves. I cannot substitute one for the other if I happen to guess wrong.

[Ziiro]

Hey, so I asked about tea and the boards got moved and I didn't get a chance to read the responses.

What were tea suggestions, again? I'm looking for something decently flavorful.

[Brentai]

Gunpowder.

Technically there are many diffeent types of gunpowder tea but usually what you will get are rolled black leaves that are delicious.

[Classic]

If you want to splurge and like Jasmine tea, dragon pearls are a style of exceptionally fancy and potently infused tea.
Yes. They're little pearls glued together with jasmine scent.

Also Zii, just make a new thread. It's OK. I get to make threads. Some of them are or were worthwhile trains of conversation!

[Rico]

Tea is kind of a giant subject.  I change teas a lot but I tend to come back most frequently to jasmine green, white pear, orange-flavored black (not orange pekoe, which is not orange-flavored at all), Earl Grey, and rooibos with Madagascar vanilla.

[Fortinbras]

Loose whole leaf tea is worth the cash.  If you're making green or oolong, you can use the leaves a few times, sometimes with better results each time.

This comes from a... basically a tea textbook that a friend of mine has.  For temperatures:

White tea, Japanese green tea, and many new or spring green teas: 71-77c.
Green tea (standard): "Column of steam steadily rising" 77-82c.
Oolong tea: "Fish eyes" 82-93c.
Black tea: "String of pearls" 88-93c.
Pu-erh tea: "Turbulent waters" 93-100c.

The fish eyes/string of pearls/turbulent waters thing refers to what the bubbles look like if you haven't got a thermometer.  If you have one or care to buy one, use a digital thermometer.  There's a range, usually of 5-10 degrees, in which flavors are released, but bitter tannins are not.  It makes a HUGE difference.

For times:

Black tea: 3-5 minutes (one steeping only)
Oolong tea: 90 seconds to 2 minutes (several steepings)
Green tea: 2-3 minutes (several steepings)
Spring (or new) green tea:  90 seconds to 2 minutes (several steepings)
White tea:  90 seconds to 2 minutes (several steepings)
Pu-erh tea:  2-5 minutes (many steepings)

Don't think I've ever had a pu-erh tea.

It's worth googling around for ratios of tea to water, if it's not listed by the specific tea.  Generally, oolong takes about twice as much as other teas.  It might be what you're after, if you're looking for something with a strong flavor that works well with some sweetness.

My own favourite tea ever is lapsang souchong, which is a smoked black tea.

[Mongrel]

Need an interesting but cheap vegetarian chili recipe to go with .

(Cornbread courtesy of Buge, many thanks for the corn meal!)

Alternatively a cheap one-dish meat chili recipe is also good.

[Büge]

I also have a vegan chili recipe, if you're interested.

[Mongrel]

I believe we are soliciting such recipes, yes. Please.

[Büge]

1 meduim onion, chopped
2 medium carrots, chopped
olive oil
3+1/2 cups cooked kidney beans (or two cans. be sure to rinse!)
6oz tomato paste (one can)
2+1/2 cups cooked chickpeas (one can, rinsed)
8-12 mushrooms, chopped
12oz can o' corn
3/4 cup rice
1-3 tbsp chili powder
1tbsp pepper
2tbsp curry paste
2 cups water or veg stock

In a large pot, saute the onions and carrots in oil on meduim-high until the onions are translucent. Add everything else and stir together. Simmer on medium-low and stir occasionally for 40 to 60 minutes.

Be sure to use a big pot. One recipe of this will feed me for about four days, lunch and dinner.

[Mongrel]

If I prefer to use fresh tomatoes over canned paste, is the volume substitution 1:1?

[Büge]

If I prefer to use fresh tomatoes over canned paste, is the volume substitution 1:1?

Well, I mean, there are tomatoes in i

wait

1 meduim onion, chopped
2 medium carrots, chopped
olive oil
3+1/2 cups cooked kidney beans (or two cans. be sure to rinse!)
6oz tomato paste (one can)
28oz can diced tomato
2+1/2 cups cooked chickpeas (one can, rinsed)
8-12 mushrooms, chopped
12oz can o' corn
3/4 cup rice
1-3 tbsp chili powder
1tbsp pepper
2tbsp curry paste
2 cups water or veg stock

 

[Mongrel]

I thought 6 oz was a little low.