[Sca-cooks] Chai, was Introduction and Question

[Elaine Koogler]

Of course, it's something I've lived with for many years regarding my title
in the SCA:  I am frequently referred to/called forward in Court as
"Mistress Minowara Kiritsubo-sensei/no Ason/whatever"...which basically
means Mistress Mistress Minowara Kiritsubo!  And, since some of you will say
it...no, it isn't justified by my getting my Laurel last fall...one
"Mistress" will do quite nicely!

Kiri
----- Original Message -----
From: "AnnaMarie" <wolfsong at ida.net>
To: <sca-cooks at ansteorra.org>
Sent: Monday, May 13, 2002 2:10 PM
Subject: Re: [Sca-cooks] Chai, was Introduction and Question


> I very much understand your irritation with Chai Tea, I believe I usually
> only refer to it as Chai (but I do goof occasionally).  It's very much
like
> the breed of dog who owns me....  Shiba Inu, which is silly because Inu
> means dog and many people say I have a Shiba Inu dog so they have a Shiba
> dog dog..... wierd....
>
> I don't use Vanilla in my Chai but I use most of the other spices you
listed
> except ground ginger, I just put a piece of crystalized ginger in which
gets
> me the sweet and then fish it out at the end to eat.
>
> Thanks for the website, it was very interesting.
>
> Kristianne
> Wolf Song Day Spa & Herb Shop
>
> From: <lilinah at earthlink.net>
> To: <sca-cooks at ansteorra.org>
> Sent: Monday, May 13, 2002 11:15 AM
> Subject: [Sca-cooks] Chai, was Introduction and Question
>
>
> > I gag and mutter abusive language under my breath every time i see a
> > package of "chai tea". That's just redundant. Think a pound of coffee
> > coffee or a dozen eggs eggs or a quart of milk milk or a can of beer
> > beer.
>
> > green or white cardamom pods (generally you use the seeds, after
crushing
> them)
> > stick cinnamon
> > whole cloves
> > fennel seed (written as soanph or soonf in some South Asian recipes)
> > sliced fresh ginger root
> > whole black or white peppercorns
>
>
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