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I'm delighted to see from Glyn's email that I'm not alone in my dunking habit. Putting butter in tea is part of Tibet's cultural legacy to the world and should be embraced by us Westerners.
In fact I'm happy to dunk anything that I could eat with a cup of tea. Victoria sponge cake is a particular favourite, but needs a bit of hand-eye coordination and a fast mug-to-mouth return.
Yours with soggy crumbs all over the table, Lin.
|Nicey replies: Yak's milk butter at that. Some friends of ours about ten years ago walked to the base camp at K2. They camped each night in their state of the art tent and sleeping bags, after a nutritionally balanced re-hydrated meal. Meanwhile their Nepalese guides fashioned a shelter from a few rocks a sheet and stick and brewed up tea with lumps of melted yak butter in it.|
New product alert! The Teastick appears to be the perfect synthesis of tea leaves and spoon.
It's one of those things that I've got an incredible amount of admiration for, yet absolutely no intention of buying.
|Nicey replies: Stuff like that mildly annoys me.|
|Ronald Lewis Tuckwell
This is my first contact.
I must say that I relate to Lucy's teacup. Mine is very oftern like that, but not from intent. Its more to do with having several cups of tea each day, and only doing the dishes every 3-4 days. People who see it have a standard response, "How can you bear to drink from that?" My response to that is, "None of that is going into my stomach!"
Attached is picture of my teaspoon. It's not the only one I have, and I do know where all of the others are. But, this one is special. I live in South Australia and in 1963, at the age of 29 I was on my way to Theological College in New South Wales. At the stopover in Sydney I bought a plate, a mug, a knife/fork/spoon set and a teaspoon that I could have in my room at the College. This teaspoon is all that remains of that purchase.
The accompanying stainless steel teabag squeezer is a much more recent addition and follows experimentation with the plastic versions, which all break.
Must go ----- my cup's empty!
With kind regards,
|Nicey replies: Nice composition Ron.|
||Dear Nicey and Wifey,|
I work for Oxford Archaeology and with so many temporary diggers around at this time of year I am constantly facing the problem of how to keep my tea cup my own. In recent months I've taken to cultivating a dark layer of tannin on the inside of my cup (see photo) so as to render it unattractive to a casual opportunist (I gave it a scrub before filling it each time so though it looked horrid it didn't flake off in my tea). This worked wonderfully well while it lasted but I have now acquired a new mug, one which I'd like to keep clean. I found the hints and tips on this subject on your wonderful site entertaining though not terribly useful ...
With regard to the spoon matter, as I don't like sugar in my tea I am perfectly free to use anything I please to perform the duty. Being archaeologists, when out on site we feel for our trowels as Ford Prefect does for his towel so we generally use them for everything; including stirring our tea when on breaks. I find I have quite a high tolerance for muddy tea water.
|Nicey replies: Well done Lucy, your cup is truly filthy, but we'll forgive you as you have such a lovely new mug. Given the huge amounts of black muck I'm sure you have rendered your old cup not only off putting to casual passers by but also to high flying aircraft or indeed orbiting satellites.|
I have always extolled the virtues of dipping hot fresh buttered toast into a lovely hot cup of tea. Over the years I have come to suspect that I might be alone in this fetish and I am looking for like-minded adults to share my experiences with. I have always dipped my toast into my tea for as long as I can remember. I now feel ashamed to do this in public as I have had many rude comments from people over the years. Have you or any of your readers ever taken part in this toast-dipping-love that dare not speak its name?
I just cannot enjoy tea and toast any other way - to me it is truly delicious.
For newbies who might want to give it a try I would suggest the following.
- Make a satisfying brew to your usual taste in a wide-brimmed, non-tapering mug (workman style).
- Try to make your toast to coincide almost exactly with the hot fresh brew (this might require a double power adapter in your kitchen if you cant plug in the toaster and the kettle at the same time)
- Heavily butter the toast - margarine is just fine.
- Cut each round of toast in half (NOT corner to corner) and then fold each half into a quarter (buttered side folded in) and dip the toast quickly but most of the way into the brew and snaffle down fast.
If you're a white bread lover I suggest thick Warburtons Toastie bread for the toast as it has the best absorbency.
Two hearty rounds of toast will absorb a good one third of a brew so you should have another ready if you go for the 4 round option. The spead at which one can consume toast using this technique is mind-blowing!
I absolutely swear on my life its the nicest thing in the world - my friends will not try it and call me a pikey but they are missing out. For real dunking aficionados its a dirty but satisfying pleasure to be discovered. The greatest benefit is that the brew ends up with just a little butter in it and tastes gorgeous (reminiscent of when you make a brew with extremely creamy "Farmer's quality" milk).
I'd love to hear from other like-minded adults who share this pleasure.
|Nicey replies: Toast is well supported with NCOTAASD, you see there is a little toast icon. Use this to find others who enjoy hot soggy toast.|