Lapsang Souchong

I'll admit it. I don't 'get' lapsang souchong. It's a wood-fired black tea, sometimes known as the "Tea of Mystery". Because it's smoky, like the eyeshadow of femmes fatales, like the bars and offices in Noir movies, like Billie Holliday's voice. Problem is, as far as I'm concerned, it tasted oddly like steeped beef jerky. Now I loved beef jerky, but the lack of any kosher stuff has made me not have any for the last few years, but that doesn't mean I want to drink a hot cup of it.

But I found the most amazing idea - brewing up a really strong few cups and pouring it into baked beans, chili, autumnal soups . . . someplace where that liquid smoke actually makes sense - someplace where it belongs. So, anon, when I'm hungry and cold (it'll be a while) and feel like making baked beans, I won't bother with trying to go buy 'liquid smoke'. I'll make my pot of smoky-sweet, slightly peppery beans with lapsang souchong and some bacon salt, and serve them up with cornbread or biscuits. And the apartment will smell like a campfire the rest of the night.