Posted on 06/15/2007 9:47:49 AM PDT by stainlessbanner
Agreed. My recipe is:
5 teabags per 2 liters of water, with a cup and 1/2 sugar.
Put the Sugar and Teabags into the pitcher, boil the water, and pour it in. Stir. Cover the top of the pitcher with a napkin or paper towel and a rubber band, and allow to steep for about 20 minutes.
Remove the teabags, and squeeze em out into the pitcher. Then refrigerate until nice and cold.
I’ll put my sweet tea up against anyone’s. This is a family recipie that’s generations old. I’ve never had any problem using teabags, just be sure not to break em, or it won’t turn out right.
Yep, Texas is a whole ‘nother country. East Texas is very Southern, which is why you find sweat tea everywhere. West Texas is very South Western. North Texas where I live is very metropolitan.
The other thing some ‘people’ put in cornbread that I can stand is wheat flour. Why?!
“Take 2 boxes on Jiffy mix but add 1/2 cup of sugar and tablespoon of vanilla and a smidgen of extra milk. Cook in cast iron skillet as dirtected with butter wedges on top.”
That sounds like pure heaven. I’m gonna have to try it....
Marie Callenders corn bread......YUMMY
McDonalds started offering it here in FL a few months ago. I tried it and it was pretty good. I was surprised.
Sounds like some cornbread I had once in Kentucky. It was more like a cake. It wasn’t bad, but it wasn’t cornbread, either.
I also miss hush puppies... :(
Must be a Texas thang.
They used to make fun of me for adding sugar to mine. :-)
My mom grew up in the Midwest but picked up the sweet tea thing. She made it even more concentrated, which she called “syrup” and kept in a jar in the fridge. We’d pour some in a glass and fill with water and ice. Tasted great in the summer with fried green tomato sandwiches!
I had fun explaining that ‘making tea in the driveway’ means that the driveway gets the best sunlight...to brew the tea.
1) a glass bottle of ice water in the fridge;
2) iced tea on hot summer days (mint in it if available);
3) fried chicken, mashed potatoes, chicken gravy, green beans, sliced homegrown tomatoes with Vidalia onions sliced on top and a sweetened vinaigrette;
4) porch swings and the baseball game softly on the radio;
5) swimming in the lake and falling out of a tire swing into it;
6) hide and seek after dark
7) snowcones and tilt-a-whirls (not necessarily at the same time)
8) old-school street lights coming on and the sound of the metal wheels of the paper boy’s cart on the sidewalk and hearing “Pa—per! Getchur evening pa—per,” as I’d fall asleep
9) playing Three Shades of a Ghost or Twenty Questions sitting on the porch swing
10) my father playing the guitar and singing “Five Foot Two” or “The Sheik of Ara-bi” and laughter at the parodies he’d do of “The Sheik”
11) Special “Hot Cross Buns” for Lent
12) Church on Sunday mornings — dressed in our best with white gloves and a bonnet, to boot
13) washing the dirt out of the creases in the bathtub at night and that feeling when you step out of the tub — scalded and clean
14) no shoes at no time (except Sundays) during the summer and not having the stones hurt your feet when you walked
15) being gone on my bicycle from breakfast to sundown all summer long
16) okay, so maybe a Hostess Cupcake, but homemade chocolate chip cookies or hot cherry pie was so much better. How 'bout yours?
Concur
That’s it!!! I forgot the cucumbers! It must be a Missouri thing. Oh, my gosh. So yummy!
I stopped putting sugar in my tea back when I was a teenager in the seventies. Unfortunately about 2000 restaurants in South Texas started serving both unsweetened and sweetened tea. It may have been about the time the tea companies started supplying restaurtants with tea making machines and dispensers with their logos. Perhaps it's cheaper to make a big batch of sweetened tea than to put packets of sugar on each table and let each customer decide how much sugar to add. I find that presweetened tea has much more sugar than I ever used to put in. It's really complicated ordering tea, because sometimes waiters only hear "sweet" and not "unsweet". I not only can't stand to drink tea that sweet, but I also worry that the sweetener might be high fructose corn rather than sucrose from cane sugar.
Real cornbread, Tarheel in exile recipe:
Put 8 inch iron skillet in oven at 425 deg for ten minutes.
Mix 1 cup each white and yellow cornmeal, 1 tsp baking soda, 1 Tbsp sugar, 1/4 tsp kosher salt. Stir in 1 cup buttermilk, 2 eggs.
Remove hot pan from oven, drop in 2 Tbsp butter, pour excess melted butter into batter and stir in. Pour batter into pan (edges should rise and start cooking immediately) and bake for 20 minutes.
Now if my great-granddaddy was still alive, and I had his own corn that he grew and took to the stone mill to be ground in small batches...but I have to make do with King Arthur.
My Yankee exile has destroyed any innate taste I might have had for sweet tea - you could put that stuff in a hummingbird feeder or use it for a glucose tolerance test.
Mrs VS
What? No fried ocra?
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