[Sca-cooks] Tea water, was raised crusts

[Terry Decker]

I can't say I've ever come across yak butter, but I do agree that extra fat
in the diet in sub-zero weather is very useful in keeping the internal
heater going.  I found caribou and moose steak hot off the grill made a nice
breakfast, buttered tea was interesting (but not really my cuppa), and
muktuk (whale blubber) while useable was not exactly a gastronomic delight.

If you ever do find the real McCoy, let me know where.  It will probably be
another of my once in a lifetime experiences.

Bear

>Tibet and, I believe, Mongolia. Actually buttered black tea is
>_extremely_ invigorating on a freezing day, but I assume what I have
>had in Tibetan restaurants was more like ordinary cow's milk butter,
>probably unsalted. The real McCoy, though, is made with yak butter,
>which, for preference, is used slightly rancid.
>
>Adamantius