posted
I want to drink this iced tea, but earlier I noticed there was a dented hole in the can. I thought I caused it by violently stuffing it in my bag. But then I noticed that the mix itself looks weird. And yet I still want to drink it and I don't feel like making homemade lemonade because I'm TIRED.
Can I drink it anyway?
Posts: 9942 | Registered: Mar 2003
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posted
It probably looks weird because, exposed to moisture, it has clumped and discolored. But it may also be poisoned.
Posts: 37449 | Registered: May 1999
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You keep asking this question in different forms, don't you? "I have some food that I have good reason to believe may not be good. Should I still eat/drink it?"
My answer is no. Throw it out. It's not worth the risk.
quote:Originally posted by Sterling: Can we all pitch in and buy you a Brita pitcher?
that would actually be cool. I melted my water filter pitcher ages ago and now keep buying spring water because this stuff is gross here.
Posts: 9942 | Registered: Mar 2003
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Why are you drinking that horrid stuff? Make some real tea. (Please pardon my inner tea snob, it can't help but to rear its ugly head.)
If you make real tea, you'll have to boil the weird water, too, which is good. Even if you have to go and use bagged tea (as in, kinds like Lipton) instead of the superior loose stuff, at least your water will be better for the boiling and you'll be drinking the real thing!
Posts: 691 | Registered: Nov 2008
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quote:Originally posted by Traceria: Why are you drinking that horrid stuff? Make some real tea. (Please pardon my inner tea snob, it can't help but to rear its ugly head.)
If you make real tea, you'll have to boil the weird water, too, which is good. Even if you have to go and use bagged tea (as in, kinds like Lipton) instead of the superior loose stuff, at least your water will be better for the boiling and you'll be drinking the real thing!
Usually I'd do just that, but I left my tea ball at a temporary job. I have this lovely Twinings orange pekoe tea that I usually make elaborate and complicated iced tea out of with real lemons and stuff.
But yesterday I was soooooo tired and just wanted something simple and didn't feel like making lemonade with limes from scratch which involves a lot of squeezing or real iced tea.
Posts: 9942 | Registered: Mar 2003
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I'm wondering it this is the instant flavored drink of the type what is at the same location in the store as the powdered lemonade and Kool-Aid?
I've not had that particular type, but I can attest to the fact that instant powdered Tea mix is absolutely horrid. I've tried both Lipton and Nestea powdered instant tea, and they are both nasty.
In the summer, I put a few tea bags in a glass pitcher and let is sit out in the sun all day. Makes great tea. Then I sweeten it with a bit of powered lemonade mix. Very refreshing.
Then by all means avoid Shakespeare. He tabled the motion and chaired the meeting in which nouns were made verbs. Posts: 681 | Registered: Feb 2004
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I think one of the coolest things about English is how it lets you adjective nouns and verb every part of speech there is. Gives us a lot of flexibility and poetry to partially make up for the fact that we hardly inflect anything except a few pronouns.
Posts: 6246 | Registered: Aug 2004
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quote:Originally posted by BlueWizard: I'm wondering it this is the instant flavored drink of the type what is at the same location in the store as the powdered lemonade and Kool-Aid?
I've not had that particular type, but I can attest to the fact that instant powdered Tea mix is absolutely horrid. I've tried both Lipton and Nestea powdered instant tea, and they are both nasty.
In the summer, I put a few tea bags in a glass pitcher and let is sit out in the sun all day. Makes great tea. Then I sweeten it with a bit of powered lemonade mix. Very refreshing.
But really...instant...bad news.
Steve/bluewizard
You didn't use enough.
Posts: 127 | Registered: Aug 2001
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quote:Originally posted by Traceria: Why are you drinking that horrid stuff? Make some real tea. (Please pardon my inner tea snob, it can't help but to rear its ugly head.)
If you make real tea, you'll have to boil the weird water, too, which is good. Even if you have to go and use bagged tea (as in, kinds like Lipton) instead of the superior loose stuff, at least your water will be better for the boiling and you'll be drinking the real thing!
Usually I'd do just that, but I left my tea ball at a temporary job. I have this lovely Twinings orange pekoe tea that I usually make elaborate and complicated iced tea out of with real lemons and stuff.
But yesterday I was soooooo tired and just wanted something simple and didn't feel like making lemonade with limes from scratch which involves a lot of squeezing or real iced tea.
Oh, thank you. I just let out a huge sigh of relief. Tiredness is an okay excuse. Just don't make a habit of it. Posts: 691 | Registered: Nov 2008
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posted
I'm getting a large can of loose Earl Grey tomorrow. Earl Grey does not make good iced tea in my opinion.
Posts: 9942 | Registered: Mar 2003
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quote:Originally posted by Synesthesia: I'm getting a large can of loose Earl Grey tomorrow. Earl Grey does not make good iced tea in my opinion.
You know what makes good iced tea? Darjeeling! I usually use it for that instead of a hot cup.
This one is really good. If you ever want to order tea from that site, let me know. I can email out $5 certificates to new customers.
Posts: 691 | Registered: Nov 2008
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Kroger's sells a powdered green tea mix. I prefer green tea. It is from the same plant, but back tea is allowed to--what they call, "cure"--which is what turns it a dark color. Shouldn't matter if you are already used to drinking moldy water. But if you care enough to use filtered water, why not try green tea? The powdered from is the best if you want it iced.
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I like green tea, but not as much as black tea or earl grey. Its rather bitter. But the celestial seasonings kind is not so bad at times.
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Fugu13, certain kinds of cheese, such as blue cheese, I refuse to eat. Even if it is used as one of the favoring ingredients in cheese-flavored popcorn. I look for a different brand that does not use it. But I have no problem with cheddar, mozarella, etc.
I am not a vegan. Since I have celiac disease and am sensitive to wheat gluten, and wheat is in just about everything, it is hard to be too particular about still other things. But I do not eat pork products. Turkey flavored like ham or sausage is as far as I will go in that direction. In fact, I seldom eat red meat of any kind--I prefer poultry. And some kinds of fish (not all are approved by Lev. 11). But even with fish these days, you have to be concerned about the possible mercury content.
Scifibum, of course I eat chocolate. I am still holding onto hope that the Tree of Life in the New Jerusalem, which is said to bear twelve kinds of fruit each year, one different kind each month (see Rev. 22:2) will have chocolate-tasting fruit for one of those months. (And I do not mean carob. Carob is OK if you prepare it with brown sugar and roasted sesame tahini, but it is not chocolate.) And don't bother me about the roach protein in chocolate. My favorite is Moritz "Ice Cubes," though I seldom can find any in stores around here in the Detroit area.
I like ripe olives and green olives, but the latter only in moderation. They are usually canned with lactic acid, which, as I understand it, is what your muscles produce as a waste product when they are fatigued. So I suspect that eating lactic acid is like eating tiredness.
I do not use vinegar by itself. I prefer to use lemon juice in its place. I may use vinegar mixed in mayonnaise. But that's about it. I know this will seem like heresy to some clans of Amish, since many of them use vinegar very extensively in their cooking, and seem to think it is health-promoting. (Ellen G. White, the Seventh-day Adventist prophet, in her book, Counsels on Diet and Foods, said it should be avoided.)
Getting back to teas, I think the best tea is white tea. Again, it is from the same plant as black tea and green tea, but it is made only from young, new leaves, so the flavor is milder. It combines well with other flavors. Celestial Seasonings has an excellent "Perfectly Pear White Tea" that tastes like Juicyfruit chewing gum. In a good way.
Black tea has only about a third as much caffeine as coffee. Green tea has less caffeine than black tea, and white tea has less caffeine than green tea.
Posts: 3742 | Registered: Dec 2001
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Do you think there's something unhealthful about the oxidation of black tea, other than the caffeine level (which is still pretty moderate)? Or just don't like the taste? It seems you don't object to chemical or microbial alteration of your food in general...
Posts: 4287 | Registered: Mar 2005
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quote:Originally posted by Synesthesia: I like green tea, but not as much as black tea or earl grey. Its rather bitter.
It sounds like you're letting the leaves steep too long.
Maybe. I practically let my black tea leaves BATHE in the hot water. But that can be made unbitter with milk.
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I read that tea should only be steeped in hot water for five minutes. Left longer, some bitter flavors can come through.
Scifibum, as a matter of fact, I am suspicious of the healthfulness of black tea since it has been allowed to "cure," which is what turns it dark. I don't think that "curing" process is for the good.
The same thing is true, by the way, of black pepper. You can buy pepper made from the same pods that is called "white pepper." (Actually it is greyish.) What makes black pepper black is the curing process. I don't know if it is just oxidation, or involves mold in some way, or bacteria. It just seems very suspect to me. So I don't use black pepper.
Let me also note that I am not sure that caffeine alone is what is truly the most objectionable, or at least the only objectionable, component in tea and coffee and cola and cocoa.
Posts: 3742 | Registered: Dec 2001
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quote:Originally posted by Ron Lambert: I read that tea should only be steeped in hot water for five minutes. Left longer, some bitter flavors can come through.
Each tea is different. I have some teas that have a recommended steeping time of three minutes and others that are 6-8. Likewise, some want you to steep them at boiling temp and others lower (like 180 F).
Edit: Some examples: Darjeeling: 212F for 5 min. Mango Green: 180F for 3 min. Mate, Roasted: 150-160F for 7-10 min.
Posts: 691 | Registered: Nov 2008
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Ron, the curing process that you find so suspect is chemically (and biologically) similar to the way your body digests food. You are aware that you cannot properly do that with the aid of helpful bacteria that lives in your intestines, right?
Posts: 32919 | Registered: Mar 2003
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I seem to hazily recall discussing this on Hatrack before, but I don`t know exactly where.
To make black tea leaves, the regular leaves are bruised and then left to oxidize for 8 to 24 hrs. The oxidation is not done by bacteria, but by enzymes already present in the leaves that are released with the bruising.
It`s similar to the way apple or banana slices turn brown after being cut.
---
PS: In the tea business, this is sometimes referred to as `fermentation,` but it is not fermentation in the chemical sense. There is no yeast or bacteria involved to turn the leaves brown.
posted
That reminds me. I want some dishwater tea (which is what I call taking tea leaves I already used and pouring hot water on them. Man, fresh Earl Grey tea is awesome!)
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"It`s similar to the way apple or banana slices turn brown after being cut."
Well, now that you put it that way...I don't like eating brown(ed) fruit. So I'm gonna have to go with Ron. (Actually I already prefer green tea if/when I can actually taste the tea, as opposed to lemons or whatever.)
It's funny how many of the things I like best require some kind of process similar to spoilage, though. Cheese, alcoholic beverages, chocolate, yogurt, soy sauce, etc. Yet, somehow the idea of fermented yak's milk inspires a little revulsion, though my experience is that deliberately culturing microbes in your foods and beverages is often the secret to deliciousness.
I might never try to acquire tastes that I'd guess are essentially the result of poverty, such as eating every (every) part of a chicken except the feathers, but I don't see why I couldn't try any fermented or aged or cultured thing that people eat because they like it. A world without blue cheese would be a poorer place. I want to find out what other microbial byproducts are just as delicious.
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