[Sca-cooks] Tea water, was raised crusts

[Steve]

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You can also get rancid yak butter tea in Kathmandu.  Been there drank that.

Æduin

At 06:57 AM 02/26/2002 -0500, you wrote:

>Also sprach Stefan li Rous:
>>Adamantius commented:
>>>  Of course, if it's too strong, you _can_ always add some rancid
>>>yak butter...
>>
>>Hmmm. This is the second time in the last few days that you've
>>mentioned this "rancid yak butter". Perhaps this is the next
>>chic food item like Buffalo Chicken Wings or fajitas or lobster.
>>
>>Where would I find this item?
>
>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.
>
>However, I confess I'm playing on xenophobia to make a point. I
>really despise milk in tea... I would much rather have tea in the
>Chinese model, generally made at a reasonable strength from the
>start, rather than being calculated to peel the enamel from the
>teeth, and then cut with various adulterants.
>
>Adamantius
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