Making buttered tea.

I've been wanting to try making buttered tea, and thinking about the
churn, when today my eyes came to rest on my French Press, and the penny
dropped into the slot.

I don't know if it's the right way to do it, but I brewed some tea,
added some butter to the French Press, put the tea in on top of it, and
successfully churned it into an emulsion. The result was quite tasty.

I don't know that I did it "right", but it's a start anyway.


AP

On Aug 7, 7:22 pm, Alan Petrillo wrote:
Making buttered tea.

I've been wanting to try making buttered tea, and thinking about the
churn, when today my eyes came to rest on my French Press, and the penny
dropped into the slot.

I don't know if it's the right way to do it, but I brewed some tea,
added some butter to the French Press, put the tea in on top of it, and
successfully churned it into an emulsion. The result was quite tasty.

I don't know that I did it "right", but it's a start anyway.

AP

Alan, I don´t know if you ever had the "pleasure" of tasting real Yak
butter, but it will sure leave you with a different impression. Even
fresh and from a dzomo [cow-yak crossbreed] it tastes a bit "cheesy".
Tibetans often call it "sweet" but "aged" Yak butter is beyond my
words. Imagine preparing your tea with a piece of overripe Stilton [+
salt, soda, sometimes a little sugar] and though aged Yak butter is a
completely different animal you get an idea of the real stuff.

Karsten [Geragama Ceylon in tazza]

wrote:
On Aug 7, 7:22 pm, Alan Petrillo wrote:
Making buttered tea.

I've been wanting to try making buttered tea, and thinking about the
churn, when today my eyes came to rest on my French Press, and the penny
dropped into the slot.

I don't know if it's the right way to do it, but I brewed some tea,
added some butter to the French Press, put the tea in on top of it, and
successfully churned it into an emulsion. The result was quite tasty.

I don't know that I did it "right", but it's a start anyway.

AP

Alan, I don´t know if you ever had the "pleasure" of tasting real Yak
butter, but it will sure leave you with a different impression. Even
fresh and from a dzomo [cow-yak crossbreed] it tastes a bit "cheesy".

Ah.

Tibetans often call it "sweet" but "aged" Yak butter is beyond my
words.

chuckle Perhaps like real French Brie or Camembert?

Imagine preparing your tea with a piece of overripe Stilton [+
salt, soda, sometimes a little sugar] and though aged Yak butter is a
completely different animal you get an idea of the real stuff.

So, basically, I should wait until my butter is turning pretty colors to
get an idea of the real stuff?


AP

On Aug 8, 6:42 am, Alan Petrillo wrote:
So, basically, I should wait until my butter is turning pretty colors to
get an idea of the real stuff?
AP

Alan,
I´d leave it to my imagination, as so often a little can go a long
way.
BTW: As much as I enjoy trying all kinds of "funny" foods wherever I
go and happily fell in love with some of them I loathe tibetan country
style butter tea. While Lhasa style tea [fresh butter-salt-sugar] can
be close to drinkable at times, country/nomad style butter tea ranks
up there on #3 of my personal most-vile-food-ever list, but hey ...
chacun à son goût.

Karsten [Eastfrisean blend in tazza]

Another gizmo similar to a tea press is a milk frother. I suppose the
grating might be finer. It is a little more squat and wider than a
tea press making it more easy to churn. It seems a little more heavy
duty. If I was going to this much trouble I think I would use a
blender.

Jim

Alan Petrillo wrote:
Making buttered tea.

I've been wanting to try making buttered tea, and thinking about the
churn, when today my eyes came to rest on my French Press, and the penny
dropped into the slot.

I don't know if it's the right way to do it, but I brewed some tea,
added some butter to the French Press, put the tea in on top of it, and
successfully churned it into an emulsion. The result was quite tasty.

I don't know that I did it "right", but it's a start anyway.


AP

wrote:
On Aug 8, 6:42 am, Alan Petrillo wrote:
So, basically, I should wait until my butter is turning pretty colors to
get an idea of the real stuff?
AP

Alan,
I´d leave it to my imagination, as so often a little can go a long
way.
BTW: As much as I enjoy trying all kinds of "funny" foods wherever I
go and happily fell in love with some of them I loathe tibetan country
style butter tea. While Lhasa style tea [fresh butter-salt-sugar] can
be close to drinkable at times, country/nomad style butter tea ranks
up there on #3 of my personal most-vile-food-ever list, but hey ...
chacun à son goût.

Indeed.

But when something intrigues me I'll give it a try at least once. At
worst I can rank it right along side the Durian as the most vile food on
the planet.


AP

Space Cowboy wrote:
Another gizmo similar to a tea press is a milk frother. I suppose the
grating might be finer. It is a little more squat and wider than a
tea press making it more easy to churn. It seems a little more heavy
duty. If I was going to this much trouble I think I would use a
blender.

I was thinking the same thing, but with regard to pulled tea, which I'd
also like to try. If the idea of pulled tea is to whip air into the tea
then a blender would absolutely be the best tool for the job.


AP

Alan Petrillo wrote:
Making buttered tea.

I've been wanting to try making buttered tea, and thinking about the
churn, when today my eyes came to rest on my French Press, and the penny
dropped into the slot.

I don't know if it's the right way to do it, but I brewed some tea,
added some butter to the French Press, put the tea in on top of it, and
successfully churned it into an emulsion. The result was quite tasty.

I don't know that I did it "right", but it's a start anyway.


AP

Alan Petrillo wrote:

But when something intrigues me I'll give it a try at least once. At
worst I can rank it right along side the Durian as the most vile food on
the planet.

It's not just tea. It's tea with butter.

But, it's not tea with just ANY butter. It's tea with yak butter.

And it's not tea with your average run of the mill everyday yak butter,
no. It's tea with rancid yak butter.

Somehow I cannot see this as being a great thing.
--scott


--
"C'est un Nagra. C'est suisse, et tres, tres precis."

On Aug 15, 9:03 pm, (Scott Dorsey) wrote:
Alan Petrillo wrote:
But when something intrigues me I'll give it a try at least once. At
worst I can rank it right along side the Durian as the most vile food on
the planet.

And it's not tea with your average run of the mill everyday yak butter,
no. It's tea with rancid yak butter.

Somehow I cannot see this as being a great thing.
--scott

In terms of taste it certainly it doesn´t come even close to the
average run of the mill love at first sip sort of beverage or
something you´d expect Starbucks to sell one day.
In terms of providing you with the necessary fluid, [limited] minerals
and warmth/calories to survive in that crazy high altitude climate
where you don´t have much else to choose from it really works
miracles.
I´m still traumatized from some of the cups I´ve had and personally
prefer a combination of a nice red tea w/ sugar and one or more
healthy bars of fine swiss chocolate in any kind of harsh climate. A
kind of live saving combo for the terminally spoiled.

Karsten [Ossi blend in gaiwan]

On Aug 8, 5:11 am, wrote:
On Aug 8, 6:42 am, Alan Petrillo wrote:

So, basically, I should wait until my butter is turning pretty colors to
get an idea of the real stuff?
AP

Alan,
I´d leave it to my imagination, as so often a little can go a long
way.
BTW: As much as I enjoy trying all kinds of "funny" foods wherever I
go and happily fell in love with some of them I loathe tibetan country
style butter tea. While Lhasa style tea [fresh butter-salt-sugar] can
be close to drinkable at times, country/nomad style butter tea ranks
up there on #3 of my personal most-vile-food-ever list, but hey ...
chacun à son goût.

Karsten [Eastfrisean blend in tazza]

Karsten, this left me wondering what the other two are.

Alex

On Aug 20, 2:24 am, Alex wrote:
On Aug 8, 5:11 am, wrote:

...country/nomad style butter tea ranks
up there on #3 of my personal most-vile-food-ever list, but hey ...
chacun à son goût.

Karsten [Eastfrisean blend in tazza]

Karsten, this left me wondering what the other two are.

Alex


Alex,
hehe, easy one:

Alltime #1: Cambodian spider brandy

Take a bottle of cheap local booze, preferably home made, gulp down
half the bottle, go and collect some bird spiders, from under your
bed, in your cupboard, under the house, ... , cram them into the
bottle until full, close hermetically and let the potent mess soak for
a couple months. Nice with a game of poker among friends.

Alltime #2: Hakarl / Iceland

Catch a decent greenland shark, cut into pieces, bury in gravel for a
couple months, hang pieces to dry for some more months, cut into
little cubes, enjoy. You can smell this stuff miles against the wind.

These exquisite delicacies are among the very few things I didn´t even
dream of trying.

Anyone else with special exotic dislikes ?

Karsten [Twinings Earl Grey/2nd fl. Assam blend in tazza]

wrote:
[snip]
I´m still traumatized from some of the cups I´ve had and personally
prefer a combination of a nice red tea w/ sugar and one or more
healthy bars of fine swiss chocolate in any kind of harsh climate. A
kind of live saving combo for the terminally spoiled.

chuckle

I like that.

I must admit a liking for high percentage dark chocolate myself.


AP

wrote:

Alltime #1: Cambodian spider brandy

[snip]

Eek!

Alltime #2: Hakarl / Iceland

Catch a decent greenland shark, cut into pieces, bury in gravel for a
couple months, hang pieces to dry for some more months, cut into
little cubes, enjoy. You can smell this stuff miles against the wind.

I've read about this stuff. The commentary I've heard is that "it
smells like the men's room at a British pub.

Anyone else with special exotic dislikes ?

Well, let's see.

1: Durians.

http://en.wikipedia.org/wiki/Durian

If you like this fruit then you are more than welcome to my share of it.
I know people who like them practically worship them. Crack one open,
and you'll fill the room, or more likely the entire building, with the
overwhelming stench of rotten onions and stale cheese. The meat is like
slimy custard with little stringy fibers in it. There is a flavor
rather like bananas with almonds behind the stench, but the one time I
tried it I just about threw up, and I'm not motivated to go back for a
second attempt.

2: A French cheese which I hope to never encounter again. I was served
this stuff at a Liberation Day dinner in St. Die des Vosges, France. I
don't know what it was, and I don't really want to either. It was a
soft cheese related to Brie or Camembert, both of which I like. It
smelled like a barn yard. As far as what it tasted like goes, well,
take a wash cloth, wash your butt with it, then stuff it into a Ziplock
baggie and let it marinate for a couple of months, preferably growing
lots of black mold, and then you can get an idea of what this stuff
tasted like. If it weren't for the wonderful wine served with it, I'm
sure I would have hurled it all over the table.

3: Carp cooked in the Blau style. I encountered this little gem while I
was living in Ansbach, Germany. You might as well just serve up a plate
of river bottom mud. While it isn't as vomitously nasty as the first
two items, I certainly won't order it again.


AP

On Aug 20, 8:15 am, wrote:
Alltime #1: Cambodian spider brandy

That is so nasty, I think I am going to have nightmares about it.

Alltime #2: Hakarl / Iceland

I generally like very disgusting food, and have a particular fondness
for preserved fish, so hakarl is near the top of my "to try" list
(just below lutefisk).

Anyone else with special exotic dislikes ?

I really, really hate sea cucumber. Slimy and crunchy at the same
time.

On Aug 21, 8:25 am, Alex wrote:
(just below lutefisk).

Sorry, I meant surstromming.