Subject: RE: BS: Coffee hurts From: Will Fly Date: 02 Nov 11 - 09:35 AM When I worked in a Lancashire factory in the early '60s (student vac job), many of the old-timers brought the makings of their tea in their snap tin. The bottom part of the canister was the teapot - with tea leaves and condensed milk in the bottom part - and the smaller top part was the cup. All fitting snugly and carried by a wire handle. At break time, the canteen hot water - scalding hot, by the way - was used to fill the tin, and there was the tea for an hour or two. A habit from army days, I gathered. |
Subject: RE: BS: Coffee hurts From: MGM·Lion Date: 02 Nov 11 - 10:51 AM Tastes differ ~ but how something mixed with condensed milk, whatever other additives are present, can be dignified by the designation 'tea' ...? I note Will's ref to 'army days' tho: I could never drink NAAFI tea in my long-ago 2 years of mandatory boredom. Even when I eventually reached the Officers' Mess it wasn't usually much better. ~M~ |
Subject: RE: BS: Coffee hurts From: olddude Date: 02 Nov 11 - 12:24 PM Why does that song say, your the cream in my coffee your the salt in my tea. Who the hell puts salt in tea???? |
Subject: RE: BS: Coffee hurts From: gnomad Date: 02 Nov 11 - 12:31 PM I seem to remember reading that salt (and yak-butter!) in tea is the norm in Nepal. I don't know how widespread this might be, but I gather it doesn't generally suit European taste. |
Subject: RE: BS: Coffee hurts From: MGM·Lion Date: 02 Nov 11 - 12:43 PM Cona coffee is best with a pinch of salt added pre-filter |
Subject: RE: BS: Coffee hurts From: Bill D Date: 02 Nov 11 - 12:51 PM As an American who discovered good tea 50+ years ago, I also feel that the 'tea' taste' is lost when mixing it with milk. I suppose if one is using cheap tea bags and making it very strong, milk may be the only way to tolerate it. Making good tea does take a bit more attention than making the usual coffee... one cannot just plug something in and come back in 15 minutes....and buying **good** tea is the first step. I am opinionated in my belief that tea milled fine enough for tea bags loses something...and they almost never USE top-notch tea for bags. (I have a couple times won bets that I could pick out from 5-6 cups the one made with a teabag.) I have learned to like and make decent coffee, but there is a wider 'difference' in tea types, and I simply can't afford to buy the most expensive coffees to produce the best.... (I do use 'some' sugar in certain types, but not in Oolong or Jasmine or other light teas..) |