On Thu, 11 Mar 2010 11:17:14 -0800, sf wrote:

> On Thu, 11 Mar 2010 11:37:34 -0500, blake murphy
> > wrote:
>
>> On Wed, 10 Mar 2010 10:17:55 -0600, Sqwertz wrote:
>>
>>> On Wed, 10 Mar 2010 07:06:37 +0000 (UTC), Steve Pope wrote:
>>>
>>>> And commercial shrimp... arg. There are all sorts of quality
>>>> problems there, whereas wild-caught shrimp is difficult to come by
>>>> not to mention expensive, usually.
>>>
>>> We both (Om and I) get the same wild caught Gulf shrimp lately for
>>> around $5/lb. But the problem is that it sucks. It has a very
>>> strong iodine/bleach taste. So even if it's earth friendly and
>>> humanely raised <cough>, it's just not worth eating.
>>
>> see, that makes them *extra* earth-friendly and humane. you're not tempted
>> to over-consume them.
>>
>
> *Wild caught* shrimp humanely *raised* does not compute.

I guess she missed the <cough> part and the sarcasm thereafter.

-sw

On Thu, 11 Mar 2010 14:50:07 -0600, Omelet >
wrote:

> In article >,
> sf > wrote:
>
> > On Thu, 11 Mar 2010 09:57:39 -0600, Omelet >
> > wrote:
> >
> > > I'm just drinking juice and such. Solid food is pretty much out... Been
> > > eating some eggs every couple of days, but it hurts to do it.
> >
> > Are you eating any yogurt?
>
> No, but that's not a bad idea. Thank you for the suggestion!

I was trying to think of what might slip down w/o annoying anything on
the way. Basically, it's baby food... bananas, yams etc. How about
cooked applesauce, does that bother you?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 11 Mar 2010 14:51:20 -0600, Omelet >
wrote:

> In article >,
> sf > wrote:
>
> > On Thu, 11 Mar 2010 09:52:34 -0600, Omelet >
> > wrote:
> >
> > > Around here, biggest problem is with longhorns. They are
> > > gutsy!
> >
> > That's why they were imported... because they could survive in such
> > extreme conditions. I don't remember the name of the movie, but there
> > was one about the "first" herford and how it managed to survive a
> > horrible winter out west etc etc. I only remember that lone herford
> > in a sea of long horns.
>
> Sounds like a fun watch. :-)

I was an old fashioned western, but it was a good one.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 11 Mar 2010 12:17:12 -0800, Ranee at Arabian Knits
> wrote:

> We paid something like $175 for a lamb, including slaughter and
> butchering. I think you have CA inflation going for you there, too.
> :-)

Heh. That was more than 30 years ago and lambs went for $150 at the
fair back then. Del Mar is pretty ritzy, come to think of it.
http://www.sdfair.com/index.php?fuse... 10&calCatID=

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 11 Mar 2010 11:26:01 -0700, "Janet Bostwick"
> wrote:

> You know, I grow mint and spearmint. I adore the aroma. There are only 2
> places that I can tolerate fresh mint leaves. One is to take a couple of
> sprigs of mint, twack it against the side of the sink and put it in with the
> sun tea to brew. The other is a salad that I have a recipe for. It calls
> for a tiny amount of mint and I think some oregano. The herbs add a
> 'something,' but can't really be tasted.

You grow mint and you don't make mojitos? <GASP> Summer is coming,
so here's the recipe. I don't want you to be caught flat footed this
year.

Mojito

1 1/2 Oz. Bacardi Superior Rum
Club Soda
12 Mint Leaves
1/2 Lime
2 Tbsp. Simple Syrup or 1 Tbsp. Sugar

Muddle 12 fresh mint leaves and 1/2 a lime. Cover with 2 Tbsp. of
simple syrup or 1 Tbsp. of sugar and top with ice. Add 1 1/2 oz of
BACARDI Superior Rum and top with Club Soda. Stir well and garnish
with a lime wedge and sprig of mint.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> On Thu, 11 Mar 2010 14:50:07 -0600, Omelet >
> wrote:
>
> > In article >,
> > sf > wrote:
> >
> > > On Thu, 11 Mar 2010 09:57:39 -0600, Omelet >
> > > wrote:
> > >
> > > > I'm just drinking juice and such. Solid food is pretty much out... Been
> > > > eating some eggs every couple of days, but it hurts to do it.
> > >
> > > Are you eating any yogurt?
> >
> > No, but that's not a bad idea. Thank you for the suggestion!
>
> I was trying to think of what might slip down w/o annoying anything on
> the way. Basically, it's baby food... bananas, yams etc. How about
> cooked applesauce, does that bother you?

I'm still trying to keep the carbs down. <g> I just mixed 3 eggs into a
cup of Liptons cream of chicken soup and was able to eat about 1/2 of
it. One thing about all this fasting is that it shrinks your stomach!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
sf > wrote:

> On Thu, 11 Mar 2010 12:17:12 -0800, Ranee at Arabian Knits
> > wrote:
>
> > We paid something like $175 for a lamb, including slaughter and
> > butchering. I think you have CA inflation going for you there, too.
> > :-)
>
> Heh. That was more than 30 years ago and lambs went for $150 at the
> fair back then. Del Mar is pretty ritzy, come to think of it.
> http://www.sdfair.com/index.php?fuse...ear=20 10&cal
> CatID=

Around here we have goats. I've not tried to purchase one yet but they
are tasty little beasts, and pasture/grass fed,
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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sf wrote:

> You grow mint and you don't make mojitos? <GASP> Summer is coming,
> so here's the recipe. I don't want you to be caught flat footed this
> year.

Mojitos is the reason I grow mind :-)

Omelet wrote:

> Around here we have goats. I've not tried to purchase one yet but they
> are tasty little beasts, and pasture/grass fed,


Last spring I made a few trips with my neighbour to the livestock
auction. Kid goats went for $1. It wouldn't even pay for the farmer's
gas to bring them to the sale. I was tempted to buy one, but then I had
to remind myself that they turn into goats.

In article >,
Dave Smith > wrote:

> sf wrote:
>
> > You grow mint and you don't make mojitos? <GASP> Summer is coming,
> > so here's the recipe. I don't want you to be caught flat footed this
> > year.
>
> Mojitos is the reason I grow mind :-)

Looks like you have had a couple... <winks and grins>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
Dave Smith > wrote:

> Omelet wrote:
>
> > Around here we have goats. I've not tried to purchase one yet but they
> > are tasty little beasts, and pasture/grass fed,
>
>
> Last spring I made a few trips with my neighbour to the livestock
> auction. Kid goats went for $1. It wouldn't even pay for the farmer's
> gas to bring them to the sale. I was tempted to buy one, but then I had
> to remind myself that they turn into goats.

Not if you eat them right away.
Kid goat is a delicacy.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Omelet wrote:
> In article >,
> Dave Smith > wrote:
>
>> sf wrote:
>>
>>> You grow mint and you don't make mojitos? <GASP> Summer is coming,
>>> so here's the recipe. I don't want you to be caught flat footed this
>>> year.
>> Mojitos is the reason I grow mind :-)
>
> Looks like you have had a couple... <winks and grins>

Nope. It is still Manhattan season :-)

In article >,
Dave Smith > wrote:

> Omelet wrote:
> > In article >,
> > Dave Smith > wrote:
> >
> >> sf wrote:
> >>
> >>> You grow mint and you don't make mojitos? <GASP> Summer is coming,
> >>> so here's the recipe. I don't want you to be caught flat footed this
> >>> year.
> >> Mojitos is the reason I grow mind :-)
> >
> > Looks like you have had a couple... <winks and grins>
>
> Nope. It is still Manhattan season :-)

Ooh yum!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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"sf" > wrote in message
...
> On Thu, 11 Mar 2010 11:26:01 -0700, "Janet Bostwick"
> > wrote:
>
>> You know, I grow mint and spearmint. I adore the aroma. There are only
>> 2
>> places that I can tolerate fresh mint leaves. One is to take a couple of
>> sprigs of mint, twack it against the side of the sink and put it in with
>> the
>> sun tea to brew. The other is a salad that I have a recipe for. It
>> calls
>> for a tiny amount of mint and I think some oregano. The herbs add a
>> 'something,' but can't really be tasted.
>
> You grow mint and you don't make mojitos? <GASP> Summer is coming,
> so here's the recipe. I don't want you to be caught flat footed this
> year.
>
> Mojito
>
> 1 1/2 Oz. Bacardi Superior Rum
> Club Soda
> 12 Mint Leaves
> 1/2 Lime
> 2 Tbsp. Simple Syrup or 1 Tbsp. Sugar
>
> Muddle 12 fresh mint leaves and 1/2 a lime. Cover with 2 Tbsp. of
> simple syrup or 1 Tbsp. of sugar and top with ice. Add 1 1/2 oz of
> BACARDI Superior Rum and top with Club Soda. Stir well and garnish
> with a lime wedge and sprig of mint.
>
> --
O.k., this I can live with. Thanks. Probably goes good with an unrolled,
grilled leg of lamb ;o}
Janet

Janet wrote:

>> Mojito
<snip mojito recipe>
>> --
> O.k., this I can live with. Thanks. Probably goes good with an unrolled,
> grilled leg of lamb ;o}

This made me think of braising lamb with rum, mint, and lime. Unfortunately,
I don't like mojitos very much. But if someone *does* like mojitos and tries
that combination, they might like it. Any mojito-lovers out there wanna try?

Bob

Janet wrote:

> You know, I grow mint and spearmint. I adore the aroma. There are only 2
> places that I can tolerate fresh mint leaves. One is to take a couple of
> sprigs of mint, twack it against the side of the sink and put it in with
> the sun tea to brew.

I used to make sun tea frequently until I read about the "ropy bacteria"
problem.

http://www.snopes.com/food/prepare/suntea.asp

Bob

Bob Terwilliger wrote:
> Janet wrote:
>
>> You know, I grow mint and spearmint. I adore the aroma. There are
>> only 2 places that I can tolerate fresh mint leaves. One is to take a
>> couple of sprigs of mint, twack it against the side of the sink and
>> put it in with the sun tea to brew.
>
> I used to make sun tea frequently until I read about the "ropy bacteria"
> problem.
>
> http://www.snopes.com/food/prepare/suntea.asp
>
> Bob

We did a tea lecture and met with Steven Twinings (of Twinings Tea)who
mentioned this bacteria problem. He and this other Englishman just shook
their heads in disgust that (some)Americans attempt sun tea.

On Thu, 11 Mar 2010 18:35:22 -0600, Omelet >
wrote:

> In article >,
> sf > wrote:
>
> > > >
> > > > Are you eating any yogurt?
> > >
> > > No, but that's not a bad idea. Thank you for the suggestion!
> >
> > I was trying to think of what might slip down w/o annoying anything on
> > the way. Basically, it's baby food... bananas, yams etc. How about
> > cooked applesauce, does that bother you?
>
> I'm still trying to keep the carbs down. <g> I just mixed 3 eggs into a
> cup of Liptons cream of chicken soup and was able to eat about 1/2 of
> it. One thing about all this fasting is that it shrinks your stomach!

At first I thought you meant not throw up carbs, then I realized you
meant reduce. What is high carb about applesauce? I guess you have
to decide what is more important, taking care of your hernia or low
carbing.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 11 Mar 2010 18:54:55 -0600, Omelet >
wrote:

> In article >,
> Dave Smith > wrote:
>
> > sf wrote:
> >
> > > You grow mint and you don't make mojitos? <GASP> Summer is coming,
> > > so here's the recipe. I don't want you to be caught flat footed this
> > > year.
> >
> > Mojitos is the reason I grow mind :-)
>
> Looks like you have had a couple... <winks and grins>

Wrong season. I notice my fingers have a mind of their own too
lately.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 11 Mar 2010 19:38:10 -0700, "Janet Bostwick"
> wrote:

> O.k., this I can live with. Thanks. Probably goes good with an unrolled,
> grilled leg of lamb ;o}

Oh, yeah baby!

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 11 Mar 2010 19:45:30 -0500, Dave Smith
> wrote:

> Omelet wrote:
>
> > Around here we have goats. I've not tried to purchase one yet but they
> > are tasty little beasts, and pasture/grass fed,
>
>
> Last spring I made a few trips with my neighbour to the livestock
> auction. Kid goats went for $1. It wouldn't even pay for the farmer's
> gas to bring them to the sale. I was tempted to buy one, but then I had
> to remind myself that they turn into goats.

They went for $1 live? Are you in the country? Goats are wonderful
at clearing land and keeping the brush down. When mom needed to clear
a field for sheep, she'd buy a couple of goats and in a year that
field was perfect for grazing other than a cactus here and there.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

> On Thu, 11 Mar 2010 14:43:39 +0200, ChattyCathy
> > wrote:
>
>> And no, they don't graze
>> the sheep and cattle there all at the same time, together.
>
> So why are you asking why we don't graze them together?
>
Sorry, I obviously wasn't clear enough. Lemme try again. Sheep and
cattle eat the same vegetation, therefore if a farmer/rancher has
suitable grazing land for raising cattle it's also suitable for raising
sheep. So it follows that if the farm/ranch is big enough, and there is
enough water available, one could raise both on the same property - but
not necessarily in the same fields/paddocks. There's a rather large
farm a few kilometers away from us; I've seen sheep grazing in
the 'front' fields and cattle grazing in the 'back' fields and
sometimes vice versa - but it's all part of the same farm. Must be cost
effective for that particular farmer, or he/she wouldn't do it,
wouldn't you agree?
--
Cheers
Chatty Cathy

Omelet wrote:


>> > I'll agree with you on that one! I will not not not add mint jelly
>> > to lamb! Ever!
>>
>> But, but, but! Mint *sauce* (homemade, using just picked from the
>> garden mint) is fine!
>
> Sorry hon', but that concept just does not appeal!

Well that's fine sweetie, more for me!

--
Cheers
Chatty Cathy

Bob Terwilliger > wrote:

>I used to make sun tea frequently until I read about the "ropy bacteria"
>problem.
>
>http://www.snopes.com/food/prepare/suntea.asp

It's not a problem, just don't put the sun tea jar in the sun.
It brews just fine in the dark.

Steve

Omelet wrote:

> In article >,
> ChattyCathy > wrote:
>> Wanna see the pics? I can mail 'em to you
>> <eg>
>
> Sure! :-)
>

Pic is on it's way to you ;-)

--
Cheers
Chatty Cathy

On Fri, 12 Mar 2010 07:35:56 +0200, ChattyCathy
> wrote:

> sf wrote:
>
> > On Thu, 11 Mar 2010 14:43:39 +0200, ChattyCathy
> > > wrote:
> >
> >> And no, they don't graze
> >> the sheep and cattle there all at the same time, together.
> >
> > So why are you asking why we don't graze them together?
> >
> Sorry, I obviously wasn't clear enough. Lemme try again. Sheep and
> cattle eat the same vegetation, therefore if a farmer/rancher has
> suitable grazing land for raising cattle it's also suitable for raising
> sheep. So it follows that if the farm/ranch is big enough, and there is
> enough water available, one could raise both on the same property - but
> not necessarily in the same fields/paddocks. There's a rather large
> farm a few kilometers away from us; I've seen sheep grazing in
> the 'front' fields and cattle grazing in the 'back' fields and
> sometimes vice versa - but it's all part of the same farm. Must be cost
> effective for that particular farmer, or he/she wouldn't do it,
> wouldn't you agree?

Oh, ok. Our ranchers pick one and specialize. I guess yours don't.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 12 Mar 2010 05:52:01 +0000 (UTC),
(Steve Pope) wrote:

> Bob Terwilliger > wrote:
>
> >I used to make sun tea frequently until I read about the "ropy bacteria"
> >problem.
> >
> >http://www.snopes.com/food/prepare/suntea.asp
>
> It's not a problem, just don't put the sun tea jar in the sun.
> It brews just fine in the dark.
>
That's what I've never understood about sun tea. Why do they call it
sun tea when it brews on the counter or in the refrigerator?


--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:


> Oh, ok. Our ranchers pick one and specialize. I guess yours don't.
>
A lot of farmers specialize in one or the other here too, but some of
them also raise both - because they can - and it obviously pays them to
do so.
--
Cheers
Chatty Cathy

"sf" > wrote in message
...
> On Thu, 11 Mar 2010 18:35:22 -0600, Omelet >
> wrote:
>
>> In article >,
>> sf > wrote:
>>
>> > > >
>> > > > Are you eating any yogurt?
>> > >
>> > > No, but that's not a bad idea. Thank you for the suggestion!
>> >
>> > I was trying to think of what might slip down w/o annoying anything on
>> > the way. Basically, it's baby food... bananas, yams etc. How about
>> > cooked applesauce, does that bother you?
>>
>> I'm still trying to keep the carbs down. <g> I just mixed 3 eggs into a
>> cup of Liptons cream of chicken soup and was able to eat about 1/2 of
>> it. One thing about all this fasting is that it shrinks your stomach!
>
> At first I thought you meant not throw up carbs, then I realized you
> meant reduce. What is high carb about applesauce? I guess you have
> to decide what is more important, taking care of your hernia or low
> carbing.
>
Omelet doesn't have a hernia. She has IBS as do I (and Boron and Jean).
Someone else has the hernia.
Janet

In article >,
sf > wrote:

> On Thu, 11 Mar 2010 18:35:22 -0600, Omelet >
> wrote:
>
> > In article >,
> > sf > wrote:
> >
> > > > >
> > > > > Are you eating any yogurt?
> > > >
> > > > No, but that's not a bad idea. Thank you for the suggestion!
> > >
> > > I was trying to think of what might slip down w/o annoying anything on
> > > the way. Basically, it's baby food... bananas, yams etc. How about
> > > cooked applesauce, does that bother you?
> >
> > I'm still trying to keep the carbs down. <g> I just mixed 3 eggs into a
> > cup of Liptons cream of chicken soup and was able to eat about 1/2 of
> > it. One thing about all this fasting is that it shrinks your stomach!
>
> At first I thought you meant not throw up carbs, then I realized you
> meant reduce. What is high carb about applesauce?

Fructose and Starch.

> I guess you have
> to decide what is more important, taking care of your hernia or low
> carbing.

<laughs> I'm not the one with the hernia! I'm having problems with IBS
due to the stress of being unemployed! I'm literally worried sick. I'm
just not interested much in eating anything at all at the moment.

Thinner people get hired more easily so weight loss is still necessary
to my long term survival. :-) I can't lose weight if I eat carbs.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
sf > wrote:

> On Thu, 11 Mar 2010 18:54:55 -0600, Omelet >
> wrote:
>
> > In article >,
> > Dave Smith > wrote:
> >
> > > sf wrote:
> > >
> > > > You grow mint and you don't make mojitos? <GASP> Summer is coming,
> > > > so here's the recipe. I don't want you to be caught flat footed this
> > > > year.
> > >
> > > Mojitos is the reason I grow mind :-)
> >
> > Looks like you have had a couple... <winks and grins>
>
> Wrong season. I notice my fingers have a mind of their own too
> lately.

I make my share of typos too. I just had to tease him!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
sf > wrote:

> On Thu, 11 Mar 2010 19:45:30 -0500, Dave Smith
> > wrote:
>
> > Omelet wrote:
> >
> > > Around here we have goats. I've not tried to purchase one yet but they
> > > are tasty little beasts, and pasture/grass fed,
> >
> >
> > Last spring I made a few trips with my neighbour to the livestock
> > auction. Kid goats went for $1. It wouldn't even pay for the farmer's
> > gas to bring them to the sale. I was tempted to buy one, but then I had
> > to remind myself that they turn into goats.
>
> They went for $1 live? Are you in the country? Goats are wonderful
> at clearing land and keeping the brush down. When mom needed to clear
> a field for sheep, she'd buy a couple of goats and in a year that
> field was perfect for grazing other than a cactus here and there.

How high of a fence is needed to keep goats contained?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
ChattyCathy > wrote:

> Omelet wrote:
>
>
> >> > I'll agree with you on that one! I will not not not add mint jelly
> >> > to lamb! Ever!
> >>
> >> But, but, but! Mint *sauce* (homemade, using just picked from the
> >> garden mint) is fine!
> >
> > Sorry hon', but that concept just does not appeal!
>
> Well that's fine sweetie, more for me!

Cheers! :-)

<clinks mojito glass in your general direction...>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
ChattyCathy > wrote:

> Omelet wrote:
>
> > In article >,
> > ChattyCathy > wrote:
> >> Wanna see the pics? I can mail 'em to you
> >> <eg>
> >
> > Sure! :-)
> >
>
> Pic is on it's way to you ;-)

Got it, thanks! Looks like you had a lot of fun!
It also looks a LOT like Texas hill country!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
Goomba > wrote:

> Bob Terwilliger wrote:
> > Janet wrote:
> >
> >> You know, I grow mint and spearmint. I adore the aroma. There are
> >> only 2 places that I can tolerate fresh mint leaves. One is to take a
> >> couple of sprigs of mint, twack it against the side of the sink and
> >> put it in with the sun tea to brew.
> >
> > I used to make sun tea frequently until I read about the "ropy bacteria"
> > problem.
> >
> > http://www.snopes.com/food/prepare/suntea.asp
> >
> > Bob
>
> We did a tea lecture and met with Steven Twinings (of Twinings Tea)who
> mentioned this bacteria problem. He and this other Englishman just shook
> their heads in disgust that (some)Americans attempt sun tea.

I make mine in the refrigerator. You don't need sunlight. Chemistry
(natural molecular diffusion) takes care of making it.
It works, and at a safe temperature. ;-)

Just take any bottle, fill it with water and drop in the appropriate
number of teabags, (I use 1 bag per 2 cups of water), stick it in the
refrigerator for 24 hours.

Walla. "sun" tea.

Trust me, this works...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
sf > wrote:

> On Fri, 12 Mar 2010 05:52:01 +0000 (UTC),
> (Steve Pope) wrote:
>
> > Bob Terwilliger > wrote:
> >
> > >I used to make sun tea frequently until I read about the "ropy bacteria"
> > >problem.
> > >
> > >http://www.snopes.com/food/prepare/suntea.asp
> >
> > It's not a problem, just don't put the sun tea jar in the sun.
> > It brews just fine in the dark.
> >
> That's what I've never understood about sun tea. Why do they call it
> sun tea when it brews on the counter or in the refrigerator?

Because many, many people put the jar outdoors to brew in the sun. I
think they don't understand that it's not necessary to do that.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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sf wrote:
>(Steve Pope) wrote:
>
>> Bob Terwilliger > wrote:
>>
>> >I used to make sun tea frequently until I read about the "ropy bacteria"
>> >problem.
>> >
>> >http://www.snopes.com/food/prepare/suntea.asp
>>
>> It's not a problem, just don't put the sun tea jar in the sun.
>> It brews just fine in the dark.
>>
>That's what I've never understood about sun tea. Why do they call it
>sun tea when it brews on the counter or in the refrigerator?

Making sun tea out of the sun probably breeds more/more dangerous
bacteria because the sun's UV light destroys many bacteria.

"Brewing" tea is a misnomer, tea is an *infusion*. Different teas are
produced according to how leaves from the same plant are processed
(all teas are from the same plant). Most teas are made by fermenting
the leaves to various degrees, whereas those same leaves are then
permitted to infuse. Room temperature or sun warmed stagnant water
containing any leaves will over time "brew" bacteria, same as pond
water.

infusion
[ihn-FYOO-zhuhn]
An infusion is the flavor that's extracted from an ingredient such as
tea leaves, herbs or fruit by STEEPING them in a liquid (usually hot),
such as water, for tea. In today's culinary parlance, sauces that have
been variously flavored (as with herbs) are also called infusions.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

"Omelet" > wrote in message
news
> In article >,
> Goomba > wrote:
>
>> Bob Terwilliger wrote:
>> > Janet wrote:
>> >
>> >> You know, I grow mint and spearmint. I adore the aroma. There are
>> >> only 2 places that I can tolerate fresh mint leaves. One is to take a
>> >> couple of sprigs of mint, twack it against the side of the sink and
>> >> put it in with the sun tea to brew.
>> >
>> > I used to make sun tea frequently until I read about the "ropy
>> > bacteria"
>> > problem.
>> >
>> > http://www.snopes.com/food/prepare/suntea.asp
>> >
>> > Bob
>>
>> We did a tea lecture and met with Steven Twinings (of Twinings Tea)who
>> mentioned this bacteria problem. He and this other Englishman just shook
>> their heads in disgust that (some)Americans attempt sun tea.
>
> I make mine in the refrigerator. You don't need sunlight. Chemistry
> (natural molecular diffusion) takes care of making it.
> It works, and at a safe temperature. ;-)
>
> Just take any bottle, fill it with water and drop in the appropriate
> number of teabags, (I use 1 bag per 2 cups of water), stick it in the
> refrigerator for 24 hours.
>
> Walla. "sun" tea.
>
> Trust me, this works...
> --
> Peace! Om
>
We do make refrigerator tea -- or at least my husband does. It was just
easier to say sun tea. I don't do the boil and pour over a pitcher of ice.
The contents are replaced every other day if not consumed in one day.
Janet

Sun trea doesn't need sun. Just drop a tea bag into a mug of water - wait 5
minutes - or more - and you have tea.

JonquilJan

Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying

On Fri, 12 Mar 2010 06:55:51 -0700, "Janet Bostwick"
> wrote:

> Omelet doesn't have a hernia. She has IBS as do I (and Boron and Jean).
> Someone else has the hernia.
> Janet
>
Oh, ok.

--
I love cooking with wine.
Sometimes I even put it in the food.