Plus your audio will be all shiny and lustrous.
The only Conanesque way to drink tea is out of the skull of a defeated enemy.
I don’t. Well, i have my nice cast iron pot, but that’s different. I boil the water in the pot, and then drop the tea into it, and pour it out when it’s done. I stopped using it when i bought the electric kettle, but i still have it. It’s only for tea, though. If i want more than about two cups of hot water, I used to just heat water in a pot. Now i use my electric kettle unless i need a whole lot of water. (It does about 3 cups.)
While listening to the lamentations of their women?
(Caution advised, this strip is SFW but most of the others aren’t…)
It shan’t be much longer, we just have to clear up the Pope/Catholic and Bear/Shit/Woods mysteries first.
You’re just jealous of American Exceptionalism! In any event, most Americans would measure that butter more sensibly as 18.000006 teaspoons, not your silly “3/8 cup”.
Everyone knows that Brits don’t microwave pizza, they boil it like they do everything else.
Somewhere in my cabinets I have an old kettle for heating water on the burner. Hated to use it since the whistle didn’t work and I had to monitor it to be sure when the water was heated.
Now I have electric kettles (three, in kitchen, home office on second floor, and third floor reading room/library with bathroom used as kitchenette), all of which switch off when boiling is reached, as well as stocks of mugs and various teas nearby each kettle. Makes it so much easier to have a cuppa whenever I want it.
Are skulls microwave-safe?
Since our butter comes conveniently measured out, that’s a really easy amount of butter to use. (4 sticks to a pound, 2 sticks to a cup, 8 tablespoons to a stick, with lines on the paper wrapper for each tablespoon, so you can just take a knife and cut exactly as much as you want – if the knife is sharp and the butter refrigerated, you can cut right through the paper, then unwrap it to dump your measured butter into whatever container you are cooking in, or a bowl of you want to let it come to room temp, first.)
I have to weigh shortening, or fuss to get it in and out of a measuring cup. Pre-measured butter is SOOOOO much easier to use.
Other bones are, so i assume so. 
If I drank it for the taste, I would just microwave it and almost immediately pull the bag out afterward. I must be sensitive to bitter, because the tea taste really comes out with a minimal steep. Anything approaching the strength I am served when I am served pre-made tea just overwhelms me with the tannins. I can balance it out again with milk, which turns out to be a good compromise between taste and caffeine, but it doesn’t taste much better than minimally steeped, nuked tea.
Another thing that is a good compromise is when I find a good oolong I can put both a black tea and oolong teabag into the same cup, and microwave it, and then give it a barely-longer-than-minimal steeping. But oolong varieties are pretty variable, and when I make them at home I, either due to the variety or my methods, can’t get close to the same mixture of strength and taste I typically find at Asian restaurants.
Whereas i find i enjoy the tannins. I brew most tea longer than recommended, and hate tea with milk. That totally kills the flavor.
I have a couple of questions about boiling water:
If you ask a Brit how to make proper tea, they’ll probably tell you to bring the water in the kettle to a rolling boil, which means vaporized water is bubbling up and out. If you don’t do this, the tea won’t be as good as it could.
The Boy Scout manual, which I read many, many years ago, recommended transferring the boiled water from container to container in order to “oxygenate” it and thereby restore the original taste.
Do either of these contain a grain of truth? A science teacher once told me that if the water is at 100 degrees C, it’s perfectly fine for making tea (or coffee) no matter what you do.
The best temperature for brewing tea depends on the type. Black teas are typically brewed with boiling water (or, at least, water that’s at the boiling point at the start of brewing). Oolongs are often best at around 195F/90C. Green teas are usually brewed at around 175F/80C. Green teas brewed with boiling water will be very bitter, while black teas brewed at lower temperatures will be weak.
This is something a lot of Americans don’t seem to realise, is only in America. On the occasions I’ve mentioned the difficulty of measuring a cup or tablespoon of butter in a recipe, I’ve had a lot of people say ‘a cup of butter is a stick. Duh! And the wrapper has markings for tablespoons. DUH!’
Yeah, not here, in that other small part of the world that isn’t America, it doesn’t. Butter doesn’t come in sticks here and the markings on the wrapper are in 25 or 50 gramme portions
Electric kettle, filtered water, Tesco brand decaf teabags, milk and
one sweetener for me.
Has any one actually ever tried making tea in a chalice/ampulla stolen
from the crown jewels ? If so, how does it compare ?
And “gramme” isn’t a typo! (My spellcheck tried to change it to Grammy. In the US we spell it “gram”)
Heh, if my butter was marked in convenient gram portions, my recipes would look less silly. I’ve been slowly converting my recipes to weigh the flour, and by default, i set my scale to grams, so i have a lot of recipes that mix grams of flour and tablespoons of butter. Of course, i find it easier to measure liquids by volume, and as my recipes were mostly written with English volume measurements, I’m still going to have cups of milk… I guess I’m just going to live with silly-looking recipes.
Gramme is slipping out of use here in the UK. I’m not really sorry to see it go. Metre, I like, but gramme just seems like it’s trying to be different on purpose.
Meanwhile, many of my recipes use “some”, “a little”, “a splash”, or just a blank amount. When my daughter asks me to share one of my recipes I have to convert my writing to something she won’t freak out over.