Tea Time 101: Tisanes!

20 Feb

We have a lot to cover, as tisanes are every kind of tea made from something that does not involve the actual tea plant. Typically, tisanes are caffeine free (mate is an exception). Herbal tea is another name for tisanes, but there are a couple things to consider…for example my favorite:

Rooibos! Rooibos means “red bush” in Afrikaans. This tea comes from a shrub in South Africa with short, skinny needles. Rooibos is actually a green plant, but typically rooibos is oxidized for tea, turning it red. Green rooibos is a thing, it’s less woody and somewhat grassy, but it’s a more elaborate process.

Rooibos is caffeine-free, and also has plenty of antioxidants.

Rooibos is not all South Africa has to offer in the world of tisanes. Honeybush is another plant from the country, with a slightly sweeter taste than rooibos. There’s not too much different other than the taste and the outer appearance. Both make awesome bases for chocolate.

Yerba mate is also considered a tisane, although it is caffeinated. I have only had mate once and I did not make it. Traditionally it is brewed in a gourd in South America. In tea shops, you’ll typically find it blended with fruits, nuts, chocolate, and the like.

There is evidence pointing to cancer fighting properties in mate, but at the same time there’s studies saying it causes cancer. I’ve always found that odd.

As for other types of herbal tea, there is just so much that can be had. Mint, chamomile, ginger, hibiscus, and tulsi are common herbal tea ingredients, even good on their own. Some herbal teas are made entirely of dried fruit, but usually there’s hibiscus in them.

Tisanes are good for nighttime if you are sensitive to caffeine, although really, they are good anytime. There are plenty to choose from, and they can even help you feel better. (Lemon mint rooibos is my go-to when I’m sick.)

Pizza Is Fun (Duh)

19 Feb

Making your own pizza is really gratifying. Sure, it’s easy to order one but really, it’s even easier, and most importantly cheaper, to make one at home.

Let’s start with the crust. You can obviously make your own, but for me that’s a pain because I don’t own a rolling pin still. Yeah. Stores like Publix and Trader Joe’s do sell premade dough, which I will use sometimes if I want to make a pizza in my cast iron skillet.

What’s easiest is a pre-made crust, or for something different, a tortilla!

Usually the first instruction for a premade crust is to brush it with olive oil. For something different, you can use a flavored oil that you make at home, like garlic. Next time you buy a whole head of garlic for a couple cloves, put them in a container and fill it with olive oil, and refrigerate. Once you’re done with the cloves, you have garlic olive oil, and that’s always tasty on a pizza.

Sauce! I just use stuff in a jar, because like I said, I’m lazy. But I always spice it up with some Italian seasoning and herbs. You can always make your own.

Toppings are where the fun is. Let’s start with the cheese. Italian blends are good, but my favorite is to add a bit of something else to some shredded mozzarella. Since I had sharp cheddar from my chili, I added it to my pizza for an extra bite.

I always love pepperoni, but like I just said, it’s that bite. That’s why I also went with some giardiniera veggies! They come in such a large jar that they’re always there in the fridge, begging to be used. I wasn’t sure about cauliflower or carrots (well, one carrot got on there) on a pizza, but the peppers and onions work perfectly.

My basil plant is the only successful grower in my Aerogarden right now, so I always have plenty of basil on hand. It was the perfect other addition to this pizza.

Tea Time 101: Oolong & Pu-erh

19 Feb

Pouchong, a Taiwanese oolong!

I’ve decided to combine these two teas, so that there is only one category left to cover before I can start talking about specific teas!

Oolong has become one of my favorite teas. It too is made from the same plant as the other three teas we’ve covered, but they are oxidized to a certain extent, and the leaf is either rolled or curled. Oolongs can be very green, or look as oxidized as a black tea.

There are a couple of different types, and the taste of an oolong all depends on where it was grown and the process used to make it. Most oolong tea is grown in China, with some grown in Taiwan.

The most famous oolong is probably Tie Kuan Yin (there are various translations), or Iron Goddess. This type is specifically grown in the Fujian province of China.

Wuyi, or cliff tea, is a broad category of oolongs, also grown in Fujian. They are typically expensive. Obviously their name comes from where they are grown. Types of Wuyi include Red Robe, and Iron Monk.

The Guangdong province also produces oolongs, specifically dan cong.

Taiwanese oolongs are my personal favorite. Pouchong, Oriental Beauty, Dong Ding, and Alishan are examples of teas from Taiwan.

Pu-erh is an interesting tea that I have yet to fully explore. “Acquired taste” is the best way to describe it. So far my experience is limited to a flavored loose leaf variety, where I purposely steeped it a short time to avoid the flavors I hear associated with pu-erh. Second time I was not so lucky.

Pu-erh comes both loose or in tea cakes or bricks. There’s also two different types: raw (sheng) and ripened/fermented (shu). Pu-erh is specifically from the Yunnan province of China.

I would recommend reading elsewhere about it, because I am not even going to pretend I know much other than this.

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Tea Time 101: White Tea

18 Feb

Bai Mu Dan is one type of white tea

The least oxidized tea to come from the camellia sinensis plant is white tea. It has very minimal caffeine, and to many people very minimal flavor.

Again, proper brewing makes a world of difference: white tea doesn’t like boiling water like green tea.

White tea obviously isn’t white, however it gets its name from the little white hairs on the leaves. White tea takes the least amount of time to produce (it’s basically picked and dried) but it tends to be more expensive than some black teas.

The reason for that is the quality of leaf. White tea uses young leaves that still have those fine white hairs. Not every leaf can meet these requirements, so it takes time in that regard.

White tea is pretty much only grown in China, specifically in the Fujian region. Bai Mu Dan and Silver Needle (or Bai hao Yinzhen) are the two major types. Bai Mu Dan has a fuller flavor, usually a bit floral and fruity. Silver Needle is a more expensive tea, and has a much more delicate flavor. Shou Mei is another type, although it’s more like a lower grade Silver Needle.

Next up: oolong, one of my favorites.

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Spicy Slow Cooker Chili

16 Feb

This is not for the faint of heart! Habeneros, chili sauce, more chilis in your chili! …Or you can just use mild Rotel and I think you’d still have a nice kick, but that’s no fun. This is really easy to put together, and perfect for yet another day when it’s ridiculously cold.

This probably makes 6 servings, it was a good amount for my slow cooker. If you need to increase the amount a bit, you can choose to either increase the tomatoes, the beans, or the meat!

Spicy Slow Cooker Chili

Ingredients:
1.75 pounds ground beef
1 yellow onion, chopped
2 cloves garlic, minced
1 6 oz can tomato paste
2 cans HOT Rotel (with habaneros!)
1 4 oz can green chiles
1 can black beans, drained
1 can chili beans (don’t drain this!)
6 oz beer, preferably a pale ale
2 tsp chili powder
1 tsp ancho chili powder

1. Brown ground beef with the onion and garlic. Cook it until there are no pink spots in the meat. Drain the mixture before adding it to the crock pot. Then just throw everything else in, and stir it up to combine.

2. Cook on low for 6-8 hours.

3. Serve with sharp cheddar on top, and some kind of bread. I had whole wheat beer bread mix, so I used that.

It tastes even better the next day when it’s reheated!

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How to Execute a Road Trip, tmfb style

7 Feb

I am headed for Florida on my spring break….to watch hockey.

I’ve decided I want to see every arena, so with one done, it’s time to hit Florida.

It’s a solo road trip. I’ve headed up to the Tail of the Dragon on my own a few times, which is a 3 hour drive (for more driving), but I’m ready for something more, and something especially different.

So, let’s go through planning together. If you’re by yourself, you don’t want to overdo it. For instance, I have no intention of driving at night except after hockey games. My longest drive will be on the way back. I have no intention of leaving before the sun is up.

Because I have somewhat of a set schedule, at least for the first game, I decided to split my trip down. That way, I can get halfway there or whatever it is, and take my time…if I want to go see a giant peanut statue in south Georgia, I can do that.

Along those lines, look for things that might be cool to see. I know some people recommend driving anywhere but the interstate when possible, but I’d rather not. That may work for you. There are plenty of books and other resources for finding cool roadside attractions. Look up state and national parks in the states you’ll drive through. I plan to check out at least one in Florida, I’m hoping to see some owls!

As for where you should stay, a friend of mine recommended using Hotwire with its cheap rates if you don’t see the hotel’s name beforehand. Both of my hotels save me money with this route, both will include breakfast and free internet. You can also go the Priceline route. And don’t forget to check with friends or family about crashing with them for a night.

Now, it’s time to talk the car. Renting a car is an option, especially if you’re only heading to a neighboring state where you’ll have unlimited mileage included. Because I’m right under 25, this wasn’t really an option because the $75 tack-on screws it for me.

Since I love my car, I’d rather go with it. There’s a risk involved, obviously, since no matter what you’ll always have that chance of something happening, but you’ll save money.

First and foremost, have your car checked out to make sure it’ll be good on a trip. Have the oil changed, fluids filled, or do it yourself. Make sure everything is in good working order, although it’s just highway miles, it might be a lot of highway miles.

Be sure you know how to change to your spare tire, just in case. Having AAA is good, and some areas have some kind of highway to-the-rescue truck that may also be of assistance, but it’s always good to know how to do it yourself.  You’ll also want to have some kind of roadside emergency kit in your car that includes things like a first aid kit, flashlight, etc. You can pick them up at Target or Walmart, and of course on Amazon.

And last for right now, music! Since my iPod was stolen in 2010, I never got a new one. I have a hookup in my car, but it only works with an iPod. I finally bought one used on eBay that will hold more than enough music for my trip. Go out of the box a bit with what you choose, you don’t want to get bored or zone out because it’s a song you love. Add in some podcasts to the mix too, there are plenty for learning new languages!

I’m trying to get a bit of money raised for my trip, so if you’re interested in helping out, here’s my store on WePay.

Since this is still weeks away, I will have a post-trip post when the time comes!

Tea Time 101: Green Teas

6 Feb

How many times have you heard someone say they don’t like green tea because it’s bitter?

Next time you hear it, all you need to do is ask two questions and you’ll get your answer from one (or both).

1. Did you use boiling water? and 2. How long did you steep the tea?

Unlike black tea, green tea is far more delicate and boiling water is no good for good green tea. Green teas usually need a temperature under 190, and don’t need to be steeped for longer than a couple minutes (some are good to go after 30 seconds!). Proper brewing leads to a better tasting tea no matter what.

Green tea of course gets the most chatter for being healthy. Less oxidation means more of the good stuff, of course. Less oxidation also means green tea has less caffeine than black tea.

There are a variety of greens, also from different countries. China and Japan are of course the biggest producers.

China brings us greens like gunpowder, and Japanese greens are probably far more notable names, namely sencha. There are a number of variations on green tea from Japan, from expensive stone ground matcha to cheaper genmaicha (see above), tea mixed with toasted rice, a practice done in the past to prolong a tea supply. We’ll get into this further later.

Green tea tends to be full of grassy and vegetal flavors. Some can be suprisingly sweet. Multiple steepings with green teas can be done and can really bring out some interesting changes. Resteeping green comes second to me behind oolong.

Green tea is also a good base for flavored teas, the most common being jasmine, which is typically found in jasmine pearls. This is a great tea for multiple steepings because the tea is rolled into little balls, and sometimes doesn’t unfurl completely until the second or third steeping. Sometimes these are poorly done and almost taste like perfume, but when done right, they are pretty delicious.

Green teas also make good bases for tropical flavors. Typically a sencha is used as a base tea for flavored teas.

In our next edition, we’ll look at white tea! Then all we have left to cover is oolong and tisanes.

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Slow Cooker Green Curry

2 Feb

I’m already experimenting without a recipe! Gasp!

it's not exactly attractive, but hey, it's cooked in a slow cooker.

This is awesome, because it’s really cheap. I was surprised at how light eggplants really are. I bought everything I used at Publix (well, except some of my chicken breasts that were frozen, they were from Trader Joe’s), and before I’ve only bought eggplant at a big international supermarket where typically everything’s cheap.

The most expensive thing is the green curry paste, which was $4.19 for the little jar. But $4.19 is a small price to pay when you don’t have the means to make your own curry paste easily. (Note: buy it at Whole Foods if possible, it was well under $4 there. Whole Paycheck is a sweeping failure of a generalization by the way.)

The closest Thai restaurant to me charges $10 for chicken green curry, so I have more than enough for the cost of 2, plus curry paste and fish sauce to make more at some other time! Take that!

3 garlic cloves, minced
1/2 tbsp gingerroot, minced or shredded (whatever’s easiest for you)
1 tsp fish sauce
1 tbsp tamari soy sauce
1 13.5 oz can coconut milk (use light if you want)
2 tbsp green curry paste (depending on your taste you might want to use less but I used 2 and it was VERY mild)
2-2 1/2 pounds chicken, I used a mix of breasts and thighs (skins removed, bones in because I’m lazy)
1 medium onion, sliced
1 green bell pepper, sliced
1/2 medium eggplant, sliced
1 medium potato, cut into cubes (not authentic but who cares, potato!)
1 cup chicken broth
10-12 basil leafs, coarsely chopped

Combine sauce ingredients in the crock, mixing well. Add chicken, stir around to make sure chicken is coated. Add veggies and add chicken broth until most of them are covered in liquid. Cook on high for 3-4 hours or low for 5-7 hours. Add basil about half an hour before serving. You could pretty much cook it as long as you want but some things will turn to mush I think.

Serve with white or brown rice.

You can prepare the sauce and add the chicken and refrigerate overnight, but do not add the vegetables until you are about to cook. Potato and eggplant do not do well cut in advance. You could also add carrots and bamboo shoots. Another option would be to add tomato wedges just before serving. The possibilities are endless!

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Hello Griddler! Chicken Caprese Panini Time!

22 Jan

I was given an Amazon gift card for Christmas and I knew I was either buying a variable temperature control kettle or a panini press. Then I realized a kettle was dumb when I have the Keurig. I had to wait a bit of time because Amazon prices on things like this are, in short, ridiculous.

I ended up with the Cuisinart Griddler. At first I wanted whatever is the Breville panini press model’s name, but Amazon jacked the price way up. Meanwhile, the Griddler was like $93 at that time. I looked last Friday, and the thing dropped $19 from the two different times I looked at. I kid you not. So I picked it up for $69.99.

Today, to grab the link to its page on Amazon, I see it’s now back to $90. Whatever.  I won.

I feel extra victorious because super saver shipping is free overnight shipping for me now, thanks to Amazon building warehouses a mere 2 hours away in southeast Tennessee. So, since yesterday was the first day they were open this week, my griddler arrived today. WOOOOO.

I am such a sucker for kitchen gadgets, I swear. I don’t have the kitchen for this but I refuse to stop if given Amazon credit. This griddler is actually smaller than I was sure it was going to be, so I have no problem using it without moving my microwave somewhere else. Success.

The plates are dishwasher safe (though beyond the first wash to make sure they’re clean I don’t think I’m gonna put them in there) and removable. They are reversible: flat on one side, grill marks on the other. You can even buy waffle plates.

So this works as a panini press, a contact grill a la George Foreman grills, and in various forms where it’s open flat, to make pancakes or openly grill things, or whatever you want. Handy.

I of course prepared for this momentous day at Trader Joe’s: my favorite Tuscan pane for grilled sandwiches, a pound of chicken breasts, some Roma tomatoes, a ball of mozzarella, and a jar of Geneovese basil pesto.

First, I grilled a chicken breast in the griddler, which I drizzled with olive oil and sprinkled with Italian seasoning mix before cooking. It took around 5 or 6 minutes, but you can cook it in a pan if you’d like/don’t have a multiuse panini press.

As you can see, I spread pesto on one slice, then cut the chicken to fit the sandwich, moved the cheese over, added the basil leaves, and finally the tomato slices. I like the way butter crisps bread, so I put a little down on the grill and made my sandwich, as you can see above!

This is a pretty nifty product, even if it’s at $90 now. I can’t wait to experiment with more sandwiches.

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Tea Time 101: Black Teas

17 Jan

Oh black tea, you are the tea everyone thinks of. Do you think they know how many varieties of you there are? Hint: there’s more than just the bags of Lipton you use to make iced tea!

Black tea is the most oxidized of the teas from the Camellia sinensis plant and also the most consumed. There are a couple varieties of the plant, one of which also produces green and white teas.

Black tea is mainly grown in China, India, and Sri Lanka. Other countries around the world do grow it, ranging from Kenya to Turkey to Guatemala. Let’s talk about different varieties of these teas.

Chinese black teas include Keemun and Lapsang Souchong. India is home to Assam and Darjeeling, and Sri Lanka produces Ceylon. There are a number of other varieties, but I think these are the most known names in straight black.

(I know this is really basic but I will be reviewing my teas and getting into stuff like this more later! The internet is a big place so check things out yourself…except on Wikipedia tomorrow.)

The tea pictured above is a Chinese black tea called Bai Lin Gong Fu. I never heard of it until I was sent it. It’s actually one of the first teas ever produced, and as China has gotten back into producing traditional teas, it’s now somewhat easier to find.

Then we have stuff like Earl Grey, and other blends. Earl Grey is made by adding bergamot to black tea. There are plenty of variations on Earl Grey. There are also a number of Breakfast blends that are blended (duh) from a variety of black teas. And then there’s chai, a traditional Indian tea, which combines black tea and spices. It’s enjoyed for the most part as a latte in the Western world, including the chai mixes both liquid and powder that kind of scare me.

Black tea makes a good base for flavored teas. You’ll find tons of interesting stuff out there, made from a variety of bases. What you prefer is all up to you (for instance, I cannot stand most teas made with a Ceylon base). My favorite flavored black tea is a rainbow sherbert flavor!

Most black tea can stand up to boiling water, and it’s usually a tsp of tea to 1 cup of water to brew. Some, like Darjeelings, taste better when brewed at a lower temperature. The recommended temperature of that Bai Lin Gong Fu is 185 degrees, which is nowhere near boiling! Pay close attention to steep times, because black tea can become bitter if steeped too long.

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