Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.hello everyone im having my stepdaugther's parents in low for dinner any rec-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(hello everyone im having my stepdaugther's parents in low for dinner any rec),it will help you,my kids.
i need help getting the right recipe for dinner i want to make it special and i want to be a good host thank you very much.
Answers:
Well, everyone knows how much the Brits love their Po Cha (Tibetan Butter Tea). Here's a good recipe:
Ingredients:
Water
Plain black tea (in bags or loose)
1/4 teaspoon salt
2 tablespoons butter
1/2 cup milk or 1 teaspoon milk powder
Materials: One churn, blender, or large drink container with a tight lid.
Tibetan butter tea , po cha, is the most typical Tibetan drink. People who know about Tibetans know what po cha tastes like. In Tibet many people drink it all day long because it heats them up.
In Tibet, the process of making butter tea takes a long time and is pretty complicated. People use a special black tea that comes from an area called Pemagul in Tibet. The tea comes in bricks of different shapes, and we crumble off some tea and boil it for many hours. We save the liquid from the boiling and then whenever we want to make tea, we add some of that liquid, called chaku, to our boiling water.
Lucky for us, it is much easier to make po cha outside of Tibet. Four main things are needed to make our tea. You need: any kind of plain black tea (both bags and loose tea are okay), salt, butter and milk or milk powder. (You can use any kind of milk you want, though I think the full fat milk is the best, and sometimes I use Half and Half, which is half cream and half milk.) Most Tibetan people who live outside of Tibet use Lipton tea, or some kind of plain black tea.
This po cha recipe is for four people, more or less.
First boil five to six cups of water, then turn down the fire. Put two bags of tea or one heaping tablespoon of loose tea in the water and boil again for a couple of minutes. Take out the tea bags or if you use loose tea, strain the tea leaves. Pour your tea, one quarter of a teaspoon of salt, two tablespoons of butter, and a half cup of milk or a teaspoon of milk powder into a chandong, which is a kind of churn. Please see the picture, in which we are using a plastic churn. Since churns are kind of rare outside of Tibet, you can do what some Tibetans do, which is to use any big container with a lid, so you can shake the tea, or you can just use a blender, which works very well. Churn, blend or shake the mixture for two or three minutes. In Tibet, we think the po cha tastes better if you churn it longer. Serve the tea right away, since po cha is best when it's very hot.
Other Answers:
Give them a meal that is native to your world. They didn't come to eat like a Londoner. I would bar-b-que here in Texas and do it right.
Serve them what YOU cook best. Don't try new recipes on first time company that you are trying to impress. Prepare as much ahead of time as you can and still serve freshly cooked. Ie - chop onions, celery etc and put in containers in the fridge until you are ready to use them. Last minute preparations will cause you stress which may make them uncomfortable, too.
Totally agree, I hate it when I go to someone's house and they try to make something that is italian, just because I'm from there. It never compares, and they try too hard, I like to eat what they eat and what they do well. epicurious.com has great recipes and menus
Source(s):
epicurious.com
I agree with Joseph, treat them to some real American food, meatloaf, mashed potatoes, mac & cheese, all the comfort foods, etc.....
You can never go wrong with slowly oven roasted beef with mashed taters, gravy, cooked carrots and cheesecake.
I agree with everyone else. Make what you make the best. The only advise I would have to you is to not use too many spices. English food is pretty bland.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.hello everyone im having my stepdaugther's parents in low for dinner any rec-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(hello everyone im having my stepdaugther's parents in low for dinner any rec),it will help you,my kids.
i need help getting the right recipe for dinner i want to make it special and i want to be a good host thank you very much.
Answers:
Well, everyone knows how much the Brits love their Po Cha (Tibetan Butter Tea). Here's a good recipe:
Ingredients:
Water
Plain black tea (in bags or loose)
1/4 teaspoon salt
2 tablespoons butter
1/2 cup milk or 1 teaspoon milk powder
Materials: One churn, blender, or large drink container with a tight lid.
Tibetan butter tea , po cha, is the most typical Tibetan drink. People who know about Tibetans know what po cha tastes like. In Tibet many people drink it all day long because it heats them up.
In Tibet, the process of making butter tea takes a long time and is pretty complicated. People use a special black tea that comes from an area called Pemagul in Tibet. The tea comes in bricks of different shapes, and we crumble off some tea and boil it for many hours. We save the liquid from the boiling and then whenever we want to make tea, we add some of that liquid, called chaku, to our boiling water.
Lucky for us, it is much easier to make po cha outside of Tibet. Four main things are needed to make our tea. You need: any kind of plain black tea (both bags and loose tea are okay), salt, butter and milk or milk powder. (You can use any kind of milk you want, though I think the full fat milk is the best, and sometimes I use Half and Half, which is half cream and half milk.) Most Tibetan people who live outside of Tibet use Lipton tea, or some kind of plain black tea.
This po cha recipe is for four people, more or less.
First boil five to six cups of water, then turn down the fire. Put two bags of tea or one heaping tablespoon of loose tea in the water and boil again for a couple of minutes. Take out the tea bags or if you use loose tea, strain the tea leaves. Pour your tea, one quarter of a teaspoon of salt, two tablespoons of butter, and a half cup of milk or a teaspoon of milk powder into a chandong, which is a kind of churn. Please see the picture, in which we are using a plastic churn. Since churns are kind of rare outside of Tibet, you can do what some Tibetans do, which is to use any big container with a lid, so you can shake the tea, or you can just use a blender, which works very well. Churn, blend or shake the mixture for two or three minutes. In Tibet, we think the po cha tastes better if you churn it longer. Serve the tea right away, since po cha is best when it's very hot.
Other Answers:
Give them a meal that is native to your world. They didn't come to eat like a Londoner. I would bar-b-que here in Texas and do it right.
Serve them what YOU cook best. Don't try new recipes on first time company that you are trying to impress. Prepare as much ahead of time as you can and still serve freshly cooked. Ie - chop onions, celery etc and put in containers in the fridge until you are ready to use them. Last minute preparations will cause you stress which may make them uncomfortable, too.
Totally agree, I hate it when I go to someone's house and they try to make something that is italian, just because I'm from there. It never compares, and they try too hard, I like to eat what they eat and what they do well. epicurious.com has great recipes and menus
Source(s):
epicurious.com
I agree with Joseph, treat them to some real American food, meatloaf, mashed potatoes, mac & cheese, all the comfort foods, etc.....
You can never go wrong with slowly oven roasted beef with mashed taters, gravy, cooked carrots and cheesecake.
I agree with everyone else. Make what you make the best. The only advise I would have to you is to not use too many spices. English food is pretty bland.
correctness,It's Non-profit and only for informational purposes.
- how to make truffle cake(specifically its icing)?
- How do I make pulled pork?
- how do I cook a roast on the bbq grill?
- on mtv's show the hills do the actors get paid ie lauren?
- Recipe Help??
- Is an olive a fruit or vegetable?
- How do you make macaroni pie?
- is it possible to use a regular shot glass in the middle of a cake pan to get bu
Related Question about Food and Health
- Hello out there in cooking land. Chefs what is the problem no one had a good rec
- Hello, I'm looking for a recipe for rasgula's and believe it or not I ca
- hello, my name is Rosa and i would like to know if there is a bakery school in t
- hello, what is the deference bet ween rising flour ,plane flour and self raising
- Hello. What does it mean when a recipe says "cover edges loosely with foil?
- Help Anyone - need recipe for English version of Bread & Butter Pudding - No egg
- HELP I need a "Floribbean" chicken recipe?
- Help i need a good recipe for tri-tip for tonights dinner and it is already noon