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Author: Subject: Arizona green tea recipe

Zen Peach





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  posted on 9/23/2008 at 01:36 PM
I really like the Arizona green tea, with ginseng and honey, and sometimes buy the one-gallon size. But then I have a big plastic bottle that I hate to have to recycle, and I've saved a few for mixing plant food and stuff, but now I have another one, and I don't need any more. All the plastic that has to be recycled, just so we can have a few swallows of tea, or water, or whatever, really bothers me. I generate my share, but I've been trying to cut down. I fill big water bottles up at a water store, and fill my drinking bottle from that, rather than buying water in small bottles.

So I started thinking I could probably just make my own green tea, and solve the problem that way. I looked online, and found one main recipe that people seem to use, with a few variations. I wonder if any of y'all have ever made any? It seems like this is way too little tea to use, but this is the recipe, and I'm going to give it a try today.

bigann, this kind of ties in with the other thread, as a way to save money and be less reliant on corporations to provide for us. Here's the recipe I keep finding:

2 quarts of water
1 Lipton green tea bag
1/2 cup of sugar
2 tbl honey
3 tbl lemon juice
1/4 tsp ginseng extract

Just make it the way you make regular iced tea, steeping the bag for an hour, and adding the rest of the water, sugar, etc. Anyone tried this?









[Edited on 9/23/2008 by SantaCruzBluz]

[Edited on 9/23/2008 by SantaCruzBluz]

 

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Zen Peach



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  posted on 9/23/2008 at 01:40 PM
No, but it sounds good.

Im looking for a good boiled shrimp recipe..yeah, yeah, I know, boil some water and throw the shrimp in, but I know some one has a better idea than that. Right now, Im using Zatarains boil, a whole lemon squared and thats about it. They come out great.

Im always on the lookout for good tea as well. Ive been using that instant Raspberry tea mix from Lipton, but you have to put quite a few sweet n lows in it to get it right.

 

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Zen Peach



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  posted on 9/23/2008 at 01:45 PM
quote:
Im looking for a good boiled shrimp recipe..yeah, yeah, I know, boil some water and throw the shrimp in, but I know some one has a better idea than that. Right now, Im using Zatarains boil, a whole lemon squared and thats about it. They come out great.


Squatch, I also use the Zatarains, but pour two beers in the water. Really good.

 

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Zen Peach



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  posted on 9/23/2008 at 01:49 PM
Oh no, you did not just get a recipe thread started did you?!!! Seriously, thanks for the recipe. I''m going to give it a try.

Here is one I use in place of the 'store bought' sports drinks.......and Allen is right....making our own stuff cuts down on expense and waste!

Easy Sports Drink

1/2 c. sugar
2 c. water
1/4 tsp. salt
1/2 c. orange juice
1 3/4 c. brewed caffeine-free herbal tea (fruity flavors are the best.

Mix sugar, water and salt. Heat in micorwave about 1 minute until all ingredients are disssolved. Let cool. Add juice and tea and chill. Drink before playing or working out and every 15 to 30 minutes during vigerous exercise.

 

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Zen Peach



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  posted on 9/23/2008 at 01:55 PM
quote:
quote:
Im looking for a good boiled shrimp recipe..yeah, yeah, I know, boil some water and throw the shrimp in, but I know some one has a better idea than that. Right now, Im using Zatarains boil, a whole lemon squared and thats about it. They come out great.


Squatch, I also use the Zatarains, but pour two beers in the water. Really good.


Hey! Not a bad idea...what kind of beer is best for something like that? I have access to a really diverse selection at the stores near me, but Im partial to Shiner Bock.

 

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Zen Peach



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  posted on 9/23/2008 at 02:25 PM
quote:
quote:
quote:
Im looking for a good boiled shrimp recipe..yeah, yeah, I know, boil some water and throw the shrimp in, but I know some one has a better idea than that. Right now, Im using Zatarains boil, a whole lemon squared and thats about it. They come out great.


Squatch, I also use the Zatarains, but pour two beers in the water. Really good.


Hey! Not a bad idea...what kind of beer is best for something like that? I have access to a really diverse selection at the stores near me, but Im partial to Shiner Bock.


I use whatever is on hand. I think this is one case where quality doesn't really matter. Give it a try. I think you'll like it!....

 

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Peach Master



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  posted on 9/23/2008 at 02:58 PM
quote:
quote:
quote:
quote:
Im looking for a good boiled shrimp recipe..yeah, yeah, I know, boil some water and throw the shrimp in, but I know some one has a better idea than that. Right now, Im using Zatarains boil, a whole lemon squared and thats about it. They come out great.


Squatch, I also use the Zatarains, but pour two beers in the water. Really good.


Hey! Not a bad idea...what kind of beer is best for something like that? I have access to a really diverse selection at the stores near me, but Im partial to Shiner Bock.


I use whatever is on hand. I think this is one case where quality doesn't really matter. Give it a try. I think you'll like it!....


i always add beer to my shrimp boil, and alloak is right, quality doesn't matter here. in my family we rate beers, and shrimp beer (beer you would only want to cook shrimp in) ranks just behind lawnmower beer (ice cold beer that only tastes good when your running the lawnmower on a hot summer day).

i am not sure i would go with Shiner Bock, as the dark color and flavor don't really go with Shrimp (imho). If you like shiner, their hefeweizen is a good beer and might go well with shrimp

 

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Zen Peach



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  posted on 9/23/2008 at 03:10 PM
...adding beer to the shopping list...

 

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Zen Peach



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  posted on 9/23/2008 at 03:30 PM
I've used Zatarains boil, both liquid and the regular, for over 30 years (although when it comes to table top creole seasoning I tend to buy Paul Prudhommes brand as it has larger cut spices. Zatarains is still good, even after they added the sugar, Tony Chachere's Creole Seasoning is still an awesome blend, just don't bother with Luzianne brand as it has additives and MSG and everything else. Read the labels.)

But when I want a change of pace I go from kin in Louisiana on my Mom's side to family on my dad's side that has lived and still lives along the Potomac and Cheasapeake Bay areas and go for the Old Bay crab boil. Great stuff.

There are also many house boils in louisiana that are worht shipping in, one of my favorites being the one used at Sal's Seafood in Marrero, Louisiana on the West Bank, where the locals eat- no reservations, newspaper table cloths, conveyer belt of live crawfish sent into the house boil and sold by the pound cooked and packaged in a paper bag inside a plastic bag to keep the mudbugs good and warm to go.. (504) 341-8112.

Also, a good chicken wing sauce that I came up with consists of a blend featuring 1/3 Chef Caro's Louisiana Cajun Power Garlic Sauce (cajunpowersauce.com) mixed with 2/3rd Frank's Red Hot Buffalo Wing Sauce. The Cajun Power Garlic Sauce is NOT hot but a wonderfully seasoned blend, which is why it goes good with the already hot Frank's Red Hot Buffalo Sauce. I prefer Frank's hot sauce in general over even Tobasco because it favors well-rounded flavor over heat for heat's sake, although Tobasco with always get the job done.

Derek H

 

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Zen Peach



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  posted on 9/23/2008 at 03:38 PM
quote:
I've used Zatarains boil, both liquid and the regular, for over 30 years (although when it comes to table top creole seasoning I tend to buy Paul Prudhommes brand as it has larger cut spices. Zatarains is still good, even after they added the sugar, Tony Chachere's Creole Seasoning is still an awesome blend, just don't bother with Luzianne brand as it has additives and MSG and everything else. Read the labels.)


Ok, Ive seen the liquid boil...is that better than the spice bag? Ill look for Paul Prohommes stuff...we carry some of it, but Im not sure to what extent.

quote:
But when I want a change of pace I go from kin in Louisiana on my Mom's side to family on my dad's side that has lived and still lives along the Potomac and Cheasapeake Bay areas and go for the Old Bay crab boil. Great stuff.


You are right about that. Old bay is excellent and I usually switch off every now and then between Zatarains and it. I think Zatarains has a better "kick", but OB has a more complete flavor.

quote:
There are also many house boils in louisiana that are worht shipping in, one of my favorites being the one used at Sal's Seafood in Marrero, Louisiana on the West Bank, where the locals eat- no reservations, newspaper table cloths, conveyer belt of live crawfish sent into the house boil and sold by the pound cooked and packaged in a paper bag inside a plastic bag to keep the mudbugs good and warm to go.. (504) 341-8112.


You know, Ive lived in the South all my life and Ive never eaten a single crayfish. Caught millions of them as a kid and watched one of my co-workers get sicker than a dog off of eating a batch of them one night when we were out. Ive never seen so much vomit in all my life..anyway, I just cant bring myself to eat one, but I can eat my weight in shrimp and crab. Go figure...

quote:
Also, a good chicken wing sauce that I came up with consists of a blend featuring 1/3 Chef Caro's Louisiana Cajun Power Garlic Sauce (cajunpowersauce.com) mixed with 2/3rd Frank's Red Hot Buffalo Wing Sauce. The Cajun Power Garlic Sauce is NOT hot but a wonderfully seasoned blend, which is why it goes good with the already hot Frank's Red Hot Buffalo Sauce. I prefer Frank's hot sauce in general over even Tobasco because it favors well-rounded flavor over heat for heat's sake, although Tobasco with always get the job done.


I love good, hot stuff. Heat is easy to get, but flavor isnt. I might have to try this as well. Thanks for the info, Derek.

 

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Zen Peach



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  posted on 9/23/2008 at 03:44 PM
quote:
You know, Ive lived in the South all my life and Ive never eaten a single crayfish. Caught millions of them as a kid and watched one of my co-workers get sicker than a dog off of eating a batch of them one night when we were out. Ive never seen so much vomit in all my life..anyway, I just cant bring myself to eat one, but I can eat my weight in shrimp and crab. Go figure...



The crawfish that cajuns eat are not the same as the crawdads that you played with in the creek. two different creatures.

quote:
Ok, Ive seen the liquid boil...is that better than the spice bag? Ill look for Paul Prohommes stuff...we carry some of it, but Im not sure to what extent.



I use the powdered boil as it has more seasoning in it than the liquid boil. Doesn't hurt to add your own bay leaves and garlic and beer.

[Edited on 9/23/2008 by DerekFromCincinnati]

 

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  posted on 9/23/2008 at 03:50 PM
quote:
I prefer Frank's hot sauce in general over even Tobasco because it favors well-rounded flavor over heat for heat's sake
Amen! I buy Franks by the gallon.

 

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Zen Peach



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  posted on 9/23/2008 at 03:51 PM
quote:
The crawfish that cajuns eat are not the same as the crawdads that you played with in the creek. two different creatures.


??? How so? Im genuinely asking.

quote:
Ok, Ive seen the liquid boil...is that better than the spice bag? Ill look for Paul Prohommes stuff...we carry some of it, but Im not sure to what extent.



I use the powerdered boil as it has more seasoning in it than the liquid boil. Doesn't hurt to add your own bay leaves and garlic and beer.


Powder? Ok, Ill have to look for that. The only thing Ive used so far is the spice bag that you can pick up at the store for about a buck and a half. For sure ill be adding my own bay leaves, garlic and beer on the next batch.

 

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Universal Peach



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  posted on 9/23/2008 at 04:00 PM

 

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Zen Peach



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  posted on 9/23/2008 at 06:21 PM
quote:
Powder? Ok, Ill have to look for that. The only thing Ive used so far is the spice bag that you can pick up at the store for about a buck and a half. For sure ill be adding my own bay leaves, garlic and beer on the next batch.


The spice bag is basically what I mean, better than the liquid boil and with more varied spices in it. Either or, when it comes to generic or brand, liquid or powered, one brand to the next, READ THE INGREDIENTS LIST.

 

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  posted on 9/23/2008 at 07:34 PM
Old Bay could be the best seasoning ever developed.

 

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Zen Peach



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  posted on 9/23/2008 at 07:51 PM
quote:


You know, Ive lived in the South all my life and Ive never eaten a single crayfish. I just cant bring myself to eat one, but I can eat my weight in shrimp and crab. Go figure...



I've never eaten one, either. I've seen a bunch of people eating them, but I'm just not interested. I love shrimp and lobster, though.

 

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  posted on 9/23/2008 at 08:49 PM
Allen, be careful about refilling plastic bottles...I'm not sure that's really safe...I've heard it isn't. You might want to invest in a good thermos and a nice glass pitcher for home (that you pick up at a tag/estate sale).

I love the Arizona tea too, the only question I have about your recipe - is one bag really enough for all that?

 

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Zen Peach



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  posted on 9/23/2008 at 08:55 PM
I'm going to use a glass pitcher. Just having to toss the bottles is what prompted me to look for a recipe, but I'm not going to reuse the bottle.

The one bag seems like too little to me, too. I bought some Bigelow green tea, and used four bags. I'll let you know how it turns out.

 

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  posted on 9/23/2008 at 09:40 PM
I'm replacing my plastic bottles with reusable glass pitchers and jars. I'm going to glass for storage of a lot of my staples. Please do let us know how the recipe works out.

 

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  posted on 9/23/2008 at 09:57 PM
I wish one of these candidates would go ahead and lie about something, or say something outrageous, so we can go back to arguing again.

 

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Zen Peach



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  posted on 9/23/2008 at 10:43 PM
quote:
I wish one of these candidates would go ahead and lie about something, or say something outrageous, so we can go back to arguing again.


Give it time... give it time...

 

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Missing- 245 spines. If found, please send one to 1600 Pennsylvania Ave and the rest to the Capitol building care of the Democratic Party.

 

Zen Peach



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  posted on 9/24/2008 at 12:12 AM
bigann, I like glass, too, and you can find some really cool stuff at yard sales, and at the thrift shops, like you said. I like the funky old stuff from the 60s and earlier.

The tea turned out really good. I'll try it again using fewer tea bags. I can't say it tastes exactly like Arizona, without having one to compare, but it tastes good enough that I won't be buying any more in a can or bottle, but will just make my own from now on. Y'all should give it a try. I think you'll like it. Now it seems like a no-brainer that I haven't been doing it all along.

 

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Zen Peach



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  posted on 9/24/2008 at 05:52 PM
After letting it chill overnight, I can say that this tea tastes great. I'm going to try a little less tea and sugar each time, but I like this recipe.

bigann, I found a nice, cut glass, two quart pitcher at one of the local thrift stores for $1.50, after searching several local stores. Should have went there first.

 

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  posted on 9/24/2008 at 06:01 PM
quote:
No, but it sounds good.

Im looking for a good boiled shrimp recipe..yeah, yeah, I know, boil some water and throw the shrimp in, but I know some one has a better idea than that. Right now, Im using Zatarains boil, a whole lemon squared and thats about it. They come out great.

Im always on the lookout for good tea as well. Ive been using that instant Raspberry tea mix from Lipton, but you have to put quite a few sweet n lows in it to get it right.


Here is one that is fun to just throw on some butcher paper and eat outside with a good red wine or beer:

Shrimp and Crab Boil Recipe

Recipe Ingredients:

2 - pounds snow crab legs
1 - pound uncooked shrimp
1 - pound smoked sausage, cut into 2 inch pieces
red potatoes
sweet corn on the cob, halved, frozen or fresh
1 to 2 - boxes Zatarain's crab boil

Cookware and Utensils:

1 – large stock pot, 10 to 12 quarts
1 – large serving platter
1 – large slotted spoon

Recipe Instructions:

You can either use fresh or frozen snow crab legs, shrimp or sweet corn for this recipe. The sausage should be cut into 2 inch pieces before adding to boiling water.

Start off your seafood boil by bringing 6 to 8 quarts water to a rolling boil. Add Zatarain's crab boil and red potatoes and cook for about 15 minutes.

Next add sausage and sweet corn to the boiling water and cook for another 10 minutes until the red potatoes are tender.

Using a slotted spoon remove the sweet corn on the cob, red potatoes and sausage from the boiling water and place on a large serving platter.

Next add shrimp and snow crab legs and cook for 3 to 5 minutes. Be sure not to over cook the crab legs and shrimp. Follow the preparation instructions given to you at purchase and you’ll be okay. Remove the cooked shrimp and crab legs from boiling water.

Finally neatly arrange all of your cooked foods onto a large serving platter and enjoy your seafood boil. I'm sure you'll enjoy this shrimp and crab boil recipe.

Here are two other variations of this crab and shrimp boil recipe:

1. Crab boil recipe - If you prefer not to add shrimp you could easily modify this recipe to a crab boil recipe by adding 2 more pounds of crab.

2. Shrimp boil recipe - Just drop the crab legs and add one additional pound of shrimp.

 

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