Text 17977, 128 rader
Skriven 2007-07-14 07:51:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Iced (Sweet) Tea.
=========================
On 06-15-07 RUTH HAFFLY Scribbled to MARK LEWIS about Iced (Sweet) Tea.

RH> SH>   I'm looking for a nice Iced (or sweet) tea recipe.  I have

RH> RH> Here's what I do: Bring 12 tea bags and about 3 cups of water to

RH> ml> 1. these are the small single serving bags we use to make hot
RH>tea?

RH>Yes, for the family size, use 3-4.  We drink more tea than coffee
RH>here so keep the individual size bags on hand.  Every so often, I'll
RH>a throw couple of flavored ones into the pot as well as the black tea
RH>a bags for subtle flavoring.  I use the Tetly Classic bags most of
RH>the time but have used their British Blend occaisionally.  I tend to
RH>keep the latter one more for use in drink hot, that is, if I'm not
RH>making a cup of Good Earth tea which is my favorite.

1 bag of Constant Comment does the trick for me - if I want to spark-up 
the iced tea. More flavour (beyond the "regular" is overkill - IMO)

RH> ml> 2. do you squeeze the bags?

RH>No, squeezing releases the tannins and will make your tea on the
RH>bitter side.  I know Luzianne brags about their making a clear tea
RH>but this will make one as clear as theirs and better tasting than
RH>Lipton (tried but found not as good as Tetley).

I squeeze the bags when making hot tea ... where I like the bitterness. 
I do not, however, sweeten hot tea - nor add milk/cream to it. In sweet 
tea (like iced tea) you are working against yourself by adding 
bitterness.  Bv)=

I've never found anything worth writing home about in Luzianne, either. 
Mostly I use a smallish old-fashion provider that my Grandparents 
favoured - Salada. If I cannot find that Sir Tommy's product is pretty 
ubiquitous ... and Tetley's is not. Not here in the Great American 
Outback anyway.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gratin Of Spring Vegetables & Lamb W/Herbed Potatoes
 Categories: Lamb/mutton, Vegetables, Potatoes
      Yield: 5 servings
 
      1 tb Butter
  1 1/2 lb Boneless leg of lamb; in 1"
           - pieces
    1/2 ts Coarse salt
    1/2 ts Fresh ground pepper
      1 tb All-purpose flour
      1 c  Beef broth
      3    Spring onions; quartered
    1/2 lb Baby carrots; trimmed, in
           - 1/4" slices
      3    Baby turnips; trimmed, in
           - 1/4" slices
      1 lb English peas; shelled
      1 ts Fresh thyme leaves

MMMMM--------------------------POTATOES-------------------------------
  1 1/2 lb Yukon gold potatoes
      1 ts Salt
  1 1/2 tb Butter
    1/3 c  Whole milk
    1/2 ts Pepper
      2 tb Minced fresh chives
      2 tb Minced parsley
      1 c  Grated Gruyere
 
  A light stew of lamb and spring vegetables is transformed into a
  one-dish gratin by adding a topping of mashed potatoes covered with
  grated Gruyere that gratinees to make a golden-brown crust.
  
  Preheat oven to 375 degrees. Melt the butter in a large skillet over
  medium-high heat. When the butter is hot, add the lamb and fry until
  lightly browned on all sides, about 10 minutes. Sprinkle with the
  salt, pepper and flour. Cook, stirring constantly, letting the flour
  brown. When it is dark brown, pour about 1/4 cup of the broth into
  the pan, scraping up the clinging bits. Gradually add the rest of the
  broth, stirring. Add the onions, carrots and turnips. Reduce the heat
  to low, cover and cook for about 20 minutes, then add the peas and
  thyme. Continue to cook until the lamb is tender and the sauce
  thickened, about 20-30 minutes. If the sauce is too thin, uncover and
  bring to a boil, stirring until thickened.
  
  While the lamb is cooking, peel and cut the potatoes into large
  chunks. Put them in a saucepan and add water to cover by 2 to 3
  inches. Add 1/2 teaspoon of the salt and bring to a boil over high
  heat. Reduce the heat to medium, cover and cook until the potatoes
  are tender when pierced with the tines of a fork, about 20 minutes.
  Drain.
  
  Add 1 tablespoon of the butter, 1/4 cup milk, the remaining 1/2
  teaspoon salt, the pepper, chives and parsley to the potatoes in the
  pan. Mash until creamy. Add more milk if the potatoes are too stiff.
  
  Put the lamb stew in a large casserole or baking dish and gently
  spread the mashed potatoes over the top. Dot with the remaining 1/2
  tablespoon butter and top with the cheese.
  
  Bake for 15 to 20 minutes, until the topping is lightly browned and
  the stew is bubbling.
  
  Serves 4-6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 29 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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