Thanks, Evan! I always enjoy your posts. I’ve been listening to Good Food on KCRW for ages and have learned so much from your insightful interviews, guests and timely, often provocative topics.
Your discussion of foamy drinks sparked a memory of childhood when my mother would pour hot chocolate from cup to cup to cool it. It would end up with a delightful foamy top—and it was a little bit of magic.
Evan! Come to the Kasbah and I'll serve you a glass of foaming mint tea made with FRESH mint! When I make it in my Moroccan pot-bellied teapots, I aerate it, Casablanca-style, as I was taught to do: lift and lower the pot from 1 or 2 feet (that requires practice) to aerate the tea..the aroma is iso sweet and fresh. In Morocco, we have many different kinds of mint, so the tea tastes differently in each region.
Loved this.
So sorry to hear about Tanya. How did I miss that?
Thanks, Evan! I always enjoy your posts. I’ve been listening to Good Food on KCRW for ages and have learned so much from your insightful interviews, guests and timely, often provocative topics.
Your discussion of foamy drinks sparked a memory of childhood when my mother would pour hot chocolate from cup to cup to cool it. It would end up with a delightful foamy top—and it was a little bit of magic.
I am so here for the nerd fest, Miss Evan! Bring it on!
Evan! Come to the Kasbah and I'll serve you a glass of foaming mint tea made with FRESH mint! When I make it in my Moroccan pot-bellied teapots, I aerate it, Casablanca-style, as I was taught to do: lift and lower the pot from 1 or 2 feet (that requires practice) to aerate the tea..the aroma is iso sweet and fresh. In Morocco, we have many different kinds of mint, so the tea tastes differently in each region.