Milk + Sugar = WTF!!!??!!

[sayonara_snot]

A post is made to mock_the_stupid in which the OP recounts an amusing incident that happened to her family. Her brother kept putting what he thought was sugar in his milk, and it kept tasting horrible. Nobody could figure out what the problem was, until the OP's father showed up in the kitchen and instantly noticed that the sugar bowl had salt in it instead of

Comments

[windypoint]

Get it right. The ORDER counts.

Milk + sugar + tea = barbaric
Tea + sugar + milk = YUM!

Thankyou.

[glossolalia]

THANK you!

[sayonara_snot]

I take mine as described! As the Beastie Boys say:

"I like my sugar with coffee and cream!"

[glossolalia]

Heh!

[windypoint]

The stirring probably needs to be included in the notations somewhere too... it isn't right unless it gets stirred both after the sugar and while or just after the milk is added. Preferably while the milk is added.

[glossolalia]

I just showed this to my husband, and he, despite being a very quiet, reserved creature, laughed so loudly he woke up the baby. :-)

[glossolalia]

He didn't mention anything wrong with it. He simply loves any everyday action translated into programming code. He's an honest-to-God nerd. :-)

[mihalis_aya]

[windypoint]

Oh, and the milk definitely goes in last... sugar dissolves more easily in hotter water.

[windypoint]

Aaaaargh! Nooooooooooooooo! You are really OK with drinking it after having seen the cold milk, the teabag, and the gritty sugar all together like that while bashing them about with a spoon? Sugar must be added to HOT liquid so the aesthetically unpleasing grittiness disappears immediately! Tea leaves must not be sodden with cold liquid rich in fats or they will later be reluctant to yield their most tasty flavours!

Heh. What is it about tea that makes it so able to inspire obsessive ritual in people?

[windypoint]

Coax? You beat the flavour out of the teabag.

Ah well, whatever works for you.

In Australia tea has traditionally been dark, well brewed. Prior to the 1970s it wasn't uncommon to have a teapot on the table during meals, and when it ran out another spoon or two of loose tea was added and the teapot filled with hot water again from the kettle. But over the last fifty years or so the strength of the national cuppa seems to have come to rely upon volume of tea used rather than brewing time. We don't seem to like tannin as much as we once did.