"It IS all about the TASTE"
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  • Tea Eggs (Cha Ye Dan)

    Tea_Eggs

    Here is a little number that has fascinated me for quite some time. I first experienced, these fantastic looking marbled eggs with a light fragrance and outstanding taste, in a surprising hole-in-the-wall in Chinatown, and they have been twisting my imagination ever since.

    As the execrable advertisement said. “Quick… To the cloud!”. Time to do some research..

    Wikipedia says:

    Tea egg is a typical Chinese savory food commonly sold as a snack, in which a pre-boiled egg is cracked and then boiled again in tea, sauce and/or spices. It is also known as marble egg because cracks in the egg shell create darkened lines with marble-like patterns. Commonly sold by street vendors or in night markets in most Chinese communities throughout the world, it is also commonly served in Asian restaurants. Although it originated from China and is traditionally associated with Chinese cuisine, other similar recipes and variations have been developed throughout Asia.

    The process is, as all elegant things, fairly simple. Eggs are hard-boiled, then cracked, but not peeled, rested, then simmered in a steeping mixture. (I have so many side comments in the vein, of “A hard-boiled egg, please. Cracked, but not peeled… All in a Sean Connery brough)
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  • Smoke and Fire 2014

    tritip

    It is Memorial Day, and due to the odd fates, I have been banished into the city for the holiday.. Nothing to do but BBQ…

    And by BBQ, I do not mean grill, ANY IDIOT CAN BURN MEAT OVER AN OPEN FIRE. But, to use the gentle mixture of low heat, slow cooking and bathing in the luscious smoke of slow burning fragrant hardwood, transforming a “cheaper” cut of meat into an excursion into culinary nirvana truly requires a master’s touch.

    Of all the meats for low and slow smoking, I believe the brisket is the “King of Smoke”. The high collagen and heavy marbling lend this meat to the low and sustained heat and as the meas fibers swell they absorb the sweet rub and pungent smoke to deliver a taste that can NOT be duplicated by any other means.

    Once a suitable brisket has been found, one must remove any ligaments, and silverskin, but leave a goodly amount of the fat cap to keep the meat moist and lubed during the low, slow, crawl to bbq heaven.

    Rubs are a must for any good bbq or smoke job. If you do not do this, you really are missing out on 1/2 the flavor and 1/2 the fun of BBQ or smoking. To weave the subtle components of meat, smoke and spice into a heavenly culinary experience takes knowledge, technique and skill.

    For brisket a nice sweet / spicy rub, that will caramelize on the surface and force the juices back into the meat is a key element, the rub also helps to trap the wonderful smoke taste, that is just soo much of the BBQ taste…

     

    Smoke and Fire 2014
    Recipe Type: Spice Combo / Rub
    Cuisine: American
    Author: RogueChef
    Prep time:
    Total time:
    Serves: 0
    Sweet / Spicy rub for slow smoked beef (Brisket)
    Ingredients
    • 1/2 Cup Paprika Hot / Smoked adds soo much
    • 1 Cup Brown Sugar Dark is preferred
    • 2 1/2 TBS Black Pepper Coarse Grind or Cracked for a bit more kick
    • 1 1/2 TBS Garlic Powder –
    • 1 1/2 tsp Chilli Powder Adjust the Heat, Coarse Power is MUCH hotter
    • 1 1/2 TBS Onion Powder –
    • 1 tsp Cayenne Or Powdered Habenero
    • 2 TBS Kosher Salt –
    Instructions
    1. In your blender (food processor) mix the dark brown sugar and the paprika (Use Pulses). Make sure all lumps are worked out and that the paprika is incorporated with the brown sugar.
    2. When the mixture is smooth in texture add the remaining ingredients one at a time mixing well and removing the lumps.
    3. Store for up to 2 weeks in the zip lock bag