On May 18, 9:03 am, Space Cowboy
ix.netcom.com> wrote:> Like talking too yourself or someone you know? In a later post you
> said it came from a University friend. Okay but that was their first
> post with the Gmail account. You scam Gmail with an account name
> similar to your website. This is how our taxpayers dollars are being
> spent at Universities? Identify yourself so we can complain.
>
> Jim
>
> nslookup.exe 71.225.15.71
> Name:
c-71-225-15-71.hsd1.pa.comcast.net
> Address: 71.225.15.71
>
> nslookup.exe 68.83.175.32
> Name:
c-68-83-175-32.hsd1.pa.comcast.net
> Address: 68.83.175.32
>
>
>
> erinlcummi...@
gmail.com wrote:
>> On May 17, 4:33 pm, The Steeping Pot
gmail.com> wrote:>>> On May 17, 4:21 pm, The Steeping Pot
gmail.com> wrote:>
>>>> On May 17, 3:36 pm, Saudades
blah.com> wrote:>
>>>>> The Steeping Pot wrote:
>>>>>> Does anyone have any recipes that involve tea that they'd like to
>>>>>> share? I'm having friends over this weekend and am looking for a new
>>>>>> recipe to try. To meet everyones dietary needs, my only options for
>>>>>> meat involves chicken or seafood. Oh, and I also need it to be Gluten
>>>>>> Free (no wheat, rye, oats, flour, etc) as one of my friends has a
>>>>>> gluten allergy. It's a difficult bunch to cook for. Thanks!
>
>>>>>> Desirea
>
>>>>> hi,
>
>>>>> sorry i don't have any such recipes but have you made prawns with
>>>>> longjing? or chicken with jasmine? i ate these 2 dishes, at lao she tea
>>>>> house in peking and lou wai lou in hangzhou -china- respectively, last
>>>>> year and i really tried hard to like them both but.... :)
>
>>>>> missing bottomless pots of tea and dim sum....
>
>>>> I haven't tried prawns before, but I did try a Jasmine tea glaze on
>>>> chicken last week. It was delicious! I'll try doing a search on
>>>> Google for the prawns though. Thanks for the tip!
>
>>>> Desirea- Hide quoted text -
>
>>>> - Show quoted text -
>
>
>>> Desirea
>
>>> This elegant dish has its origins in the imperial court of Beijing,
>>> where Long Jing tea, or "Dragon Well," from the Hangzhou region, was
>>> the most popular in China...The coolness of this tea on one's tongue
>>> is quite evident in this recipe.
>
>>> Serves 4 to 6
>
>>> Ingredients:
>
>>> 1/2 tablespoon Dragon Well green tea leaves
>>> 1/4 cup water
>
>>> For the sauce:
>>> 1 tablespoon oyster sauce
>>> 2 tablespoons brewed tea
>>> 1/2 tablespoon soy sauce
>>> 1 1/4 teaspoons sugar
>>> 1/4 teaspoon salt
>>> 1/2 teaspoon sesame oil
>>> 1 teaspoon Shao-Hsing wine or dry sherry
>>> Pinch freshly ground white pepper
>>> 1 3/4 teaspoons tapioca flour
>>> 2 tablespoons Chicken Stock
>
>>> 2 1/2 cups peanut oil
>>> One 1/4-inch-thick slice fresh ginger, peeled
>>> 3/4 pound medium shrimp (about 24), shelled and deveined
>>> 1 teaspoon minced fresh ginger
>>> 1/4 cup chopped white parts of scallion in 1/4-inch diagonal pieces
>>> 1/4 cup diced red bell pepper in 1/4-inch pieces
>>> 1/4 cup diced green bell pepper
>>> 1 orange, cut thinly into rounds, then half moons, for garnish
>
>>> Directions
>
>>> To brew the tea, place the tea leaves in a bowl. Boil the water and
>>> pour over the leaves. Cover the bowl and steep for 10 minutes. Strain
>>> the tea. Reserve the tea leaves and 2 tablespoons of brewed tea for
>>> the sauce.
>
>>> In a bowl, mix the sauce ingredients and reserve.
>
>>> To blanch the shrimp, heat a wok over high heat for 1 minute. Add the
>>> peanut oil and slice of ginger and heat to 350 degrees F. Place the
>>> shrimp in the oil, stir, and loosen. When the shrimp begin to turn
>>> pink, about 5 seconds, turn off the heat. Remove the shrimp with a
>>> Chinese strainer and drain. Transfer the oil to a bowl and discard the
>>> ginger slice.
>
>>> Return 1 tablespoon of the reserved peanut oil to the wok. Heat over
>>> high heat for 20 seconds. When a wisp of white smoke appears, add the
>>> minced ginger and stir briefly. Add the scallion and cook, stirring,
>>> until its fragrance is released, about 15 seconds. Add the shrimp and
>>> reserved tea leaves and cook, stirring, for 20 seconds. Add the
>>> peppers and cook, until all the ingredients are coated, about 20
>>> seconds. Make a well in the centre of the mixture, stir the sauce
>>> mixture, pour in, and stir well. When the sauce bubbles and thickens,
>>> turn off the heat, remove to a heated platter, garnish around the
>>> edges with orange half moons, and serve.- Hide quoted text -
>
>>> - Show quoted text -
>
>> WOW, thanks so much for this recipe. I am always looking for new ways
>> to cook with tea. You are doing such a great service to tea drinkers!- Hide quoted text -
>
> - Show quoted text -
What do you want for me? Would you like my Social Security number so
you can do a full background check on me? Like I said - I was venting
about the group to a co-worker of mine. We work for a university, and
through our VPN network, we all share the same IP address. Most of my
posts occurred while I was at home - that's the IP address that starts
with the 71. The other one is from our office in Philadelphia. She,
on her own accord, decided to post a comment on the message board. I
found the Prawn recipe while I was at work. Your tax dollars have
nothing to do with it since it's a private institution. Yeah, maybe
her comment was a bit cheesy but it was all her own and I'm pretty
sure her intent was simply to stick up for me. All of you who insist
on harrassing me need to get a life and find something better to do
with your time. If you don't have anything positive to say to me,
then leave me alone. I'm not going to let you push me out of this
group. You're acting like some high school click that decided to pick
on the new girl. Back off!
Desirea
As far as Shen's comment goes - I have no idea what you're talking
about. I posted the recipes
