[Sca-cooks] Tea water, was raised crusts

[A F Murphy]

Yes. Only time I drink milk in tea is at ceilis, because you can't get
the stuff down otherwise. Learned to do so traveling in Britain, too, in
station cafes and lunch counters.

I prefer my tea relatively strong, enough to taste like black tea,  but
not at peeling enamel levels.

Anne

Philip & Susan Troy wrote:

>
> 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
> _______________________________________________
>