19 January 2007

Tea - Milk or Lemon?

an age old question indeed...

Earl Grey gets Lemon. English breakfast gets Milk. Green tea gets neither and shouldn't truely even have sweetner.If you ice black tea, it should have lemon, even it's a milk-getting variety... however, iced thai tea has sweetned condensed milk.... that hits the spot!

If having milk, does it go in before or after the tea?
The answer is purely scientific old Boy!

15 January 2007

Officer Qualities!

What a fantastic quote!:

"An Officer should be comely, spratly and above all else, confident in his own dress and bearing.

He should, where possible, eat a small piece of meat each morning with molasses and beans.

He should air himself gracefully when under fire and never place himself in a position of difficulty when being shot at.

He should eat his meals comfortably and ahead of his soldiers, for it is he who is more important tactically on the battlefield and therefore he who should be well nourished.

His hair should be well groomed and if possible he should adorn a moustashe or similar facial adornment.

When speaking to his soldiers he should appear unnerved and aloof and give direction without in any way involving himself in the execution of arduous or unofficer like duties.

He should smoke thin pantellas except when in the company of ladies when he should take only a small gin mixed with lemon tea.

He should be an ardent and erudite gentleman and woo the ladies both in the formal environment and in the bedroom where he should excel himself beyond the ordinary soldier with his virulent love making prowess.

These I say to you are the qualities of an Officer that set him apart from the lay person and the common soldier"

Lieutenant General Hubert Worthington
Commander In Chief
5th Royal Indian Mountain Division
12 December, 1907

01 January 2007

Champagne pouring tips!

"In victory, you deserve Champagne, in defeat, you need it.” Napoleon Bonaparte
Just to make sure you get it right, lets spell it out now:

Chill the Champagne to 45°F, usually three hours in the refrigerator or 30 minutes in an ice bucket (silver or pewter look the nicest). Cut the foil and remove.

Wrap a towel around the bottle; this will help to keep the cork from flying away and to catch any Champagne that might spill. Hold the neck of the bottle while securing the top of the cork with your thumb.
Twist off the cage; it takes about six turns to undo it. Remove the wire cage while you are still holding the cork. Hold the bottle at a 45 angle. Hold the cork with one hand and the bottom of the bottle with the other; turn the bottle (not the cork) slowly and carefully. Release the cork gently, and pour the Champagne.
Use flute glasses that focus the aroma, rather than coupes.

Pour the Champagne down the side of the glass to give the champagne fewer "head bubbles."

Don't shake the bottle; it increases the internal pressure and the Champagne will have less "fizz" when you serve it.
Of course for the truely stylish, you can open it with a sword: hit the glass ring at the top of the bottle below the cork and the weakest point of the bottle seam - NOT for beginners!