Oz and James' Big Wine Adventure 2006

[PP]

Newspaper article from the time of the first WA (in 4 parts)

community.livejournal.com/topgeartotty/281559.html

I really should stop procrastinating and do some work on this computer instead of trawling t'internet for James related stuff

[Deleted]

cool! Thank you, really should be doing work too

[glam]

thanks for that as well Porsche.

The mention of coal tar soap has brought back traumatic childhood memories though

[PP]

Short radio interview with Oz and James. FF podcast to ~27:30


bfbsradio2.libsyn.com/index.php?post_id=156723#

[banned]

;D Thanks porsche!! Especially loved the 'If he has a feminine side, hes not in touch with it' part!! All that childhood spent building model aeroplanes !!

[Mayfayre]

Episode 1-5 are being shown on Dave at 9.30 am all this week ;D I expect they'll lose about 7-8 mins for ads but better than nothing!

[nobody]

Just watched this on dvd and watched the 2nd series yesterday.
Have to say how much i love it.
Love all the little things James does to try and make Oz comfortable like the wine rack in the car and giving Oz the bed in series 2. ;D

[chasingtime]

I've made it through Episodes 1-3 of this so far, and plan on making it through the rest. But, truthfully, I'm also hoping I soon start to develop a greater appreciation for Oz. Instead, I'm finding myself say aloud some of the same comments James does, or wanting to blow that damn whistle more. Oz seems a delightful man...and I am sure he is...but parts of this really bring me back to a dreadfully pompous 'mandatory' wine class I had to take a few years ago from a 'legendary' sommalier. This, dear fellow Mayhemers, is why I brew and drink my own beer and don't really worry so much with buying wines. God bless to all of you that adore wine and love this kind of full-on analysis; I guess I'm just destined to be a rather simple barley juice kinda girl after all.

While some parts of this has been work so far, thank heavens for James' presence and the stunning photography. James did seem to take a small liking to Mademoiselle Erin, didn't he, and the Spam and Beans campfire menu with wine pairing is classic. And to think, for all of these years I've just been pairing Spam with omelets or in a casserole...

[chasingtime]

Okay, have made it through a bit more of the series. Oz still isn't growing on me a great deal, but the appeal of the whole wine experience is improving. Thankfully, the chemistry between James and Oz seems to be on the increase as well.

However, there is something I feel I must ask my tea-drinking fellow fans here (*and please forgive me in advance for being the truly daft newbie American fan on the board*) as clearly I've been doing it wrong all these years: what exactly is the correct procedure for making tea? I have to admit I laughed a great deal when watching Captain Union Jack go through several steps with the water, steep time, etc, to make his tea in France...but honestly I don't know if I'm laughing at his (slight) OCD mannerisms or just the whole pomp and circumstance of the tea-making procedure itself.

I am being completely truthful here...I like to drink my tea (and dunk Walkers Shortbread biscuits in as I go along) when reading sometimes. I'd like to do it right...is sugar mandatory? what about milk versus creamer? is Earl Grey still okay? what about nuking the water in the microwave instead of a kettle?

[lymaze]

I think tea making appears to be a very personal thing. I'm not worried if mine is a tea bag in a cup or poured from a fine bone china teapot but NEVER I say NEVER put the milk in with the tea bag if it's a cup or there will be blood. But then from a teapot I like my milk in first but that's possibly not the correct procedure either. Sugar is by choice, earl grey is an acquired taste. Er........ not a tea expert myself as you can see. ;D

[inky]

Sept 4, 2008 7:08:09 GMT lymaze said:

I think tea making appears to be a very personal thing. I'm not worried if mine is a tea bag in a cup or poured from a fine bone china teapot but NEVER I say NEVER put the milk in with the tea bag if it's a cup or there will be blood. But then from a teapot I like my milk in first but that's possibly not the correct procedure either. Sugar is by choice, earl grey is an acquired taste. Er........ not a tea expert myself as you can see. ;D

I read that and then thought 'I don't remember posting my tea-making habits' ;D I agree with every word, ly. Woe betide anyone who puts the milk in the cup with the teabag and yet, if it's being poured from the teapot, the milk has to be in the cup first or it doesn't taste right ;D The only time I've had Earl Grey is when I stayed in Finland. It was all we could get and I found that it was much better without milk. Made me realise how lovely a cup of traditional english tea is

[lew]

Have to say the same as ly and ink, though I drink Earl Grey all the time, have done for years, do prefer loose tea, but too bone idle sometimes then its milk first.

[Wyvern]

Several of the ladies here know exactly what I'm like when it comes to making tea.

Milk with the teabag is a definite no-no. In fact, unless time is seriously pressing, teabag in mug is a no-no for me. It comes out all wrong. Loose-leaf, in a pot (preferably china, and warmed) is my preference

Earl Grey is good, but milk ruins it. Then again, that makes sense because it is flavoured with citrus. You wouldn't mix milk with citrus juice, would you?!

[clementine]

I agree with everything above, but must add DO NOT heat the water in the microwave. It must be boiled on the stove in a proper tea kettle. I always make my tea in a tea pot, I think it gets too strong with a tea bag in a cup, even if I'm standing there watching it.

[bayleaf]

Hubby used to work in a foundry when he was young. (When we had industry in the UK!) The men working there would put the milk and sugar into the teapot!! Often it was condensed milk... urgghhh.

Earl Grey for me please, no milk, one sugar. (Gnat's p*ss preferred)

[clementine]

My mother's auntie in Colne used to do that, too. Eww.

[bayleaf]

Sept 4, 2008 13:59:06 GMT @clementine said:

My mother's auntie in Colne used to do that, too. Eww.

Where is Colne, if you don't mind me asking?

[inky]

Sept 4, 2008 14:03:36 GMT bayleaf said:

Sept 4, 2008 13:59:06 GMT @clementine said:

My mother's auntie in Colne used to do that, too. Eww.

Where is Colne, if you don't mind me asking?

Here you go bayleaf. Lancashire

www.pendle.net/colne/

[maureen]

I learned to love loose leaf tea at an early age, since my Gran made it all the time. First, the water had to come to a full vigorous boil, or as she would say, plowtin. I love Earl Gray that way. After it's done plowtin, I'll let it sit in my pot for five minutes or longer (especially on the weekends, when I have more time to enjoy it properly). I usually drink mine straight, although sometimes, I like alittle milk in it.

[Wyvern]

Sept 4, 2008 11:51:47 GMT @clementine said:

I agree with everything above, but must add DO NOT heat the water in the microwave. It must be boiled on the stove in a proper tea kettle. I always make my tea in a tea pot, I think it gets too strong with a tea bag in a cup, even if I'm standing there watching it.

Absolutely, though an electric kettle is quite adequate Heating water in the microwave = horrid tea. When our previous kettle died, I did try it, but the tea I made ended up with a miserable grey scum on top. I don't understand exactly why...

[clementine]

I don't know why, either, but it really is vile.

[Wyvern]

Oh, and sugar is a matter of personal preference

As for milk vs creamer... what exactly *is* creamer? Is it like Coffee Mate, but for tea? I don't believe we have a creamer for tea here, which sort of gives you the answer on that one, really

There's a bit in "The Witches of Eastwick" that makes me shout at the TV every time I see it. One of the women, I think it is Susan Sarandon (she's the music teacher, isn't she?) makes tea for the Jack Nicholson character and as she's pouring, she asks, "cream and sugar?"

And I find myself marvelling at just how wrong that is every single time. The only acceptable association between "cream" and "tea" is in the Devon/Cornish sense and involves scones, jam and clotted cream... and that goes on the scones and NOT in the teacup!

As for the correct way to make and serve a cream tea, that's a whole different debate, and one I wouldn't dare get involved in!

[chasingtime]

I'm off to work, folks, but I wanted to say a big thanks for all of the great responses left here!! Regrettably, I have to now admit that I've been violating a number of these rules for most of my adult tea-drinking life. (And while I'm admitting things, I should also probably mention I've only had bagged tea, and never once had loose leaf...have no idea how that is even done, really...as far as I know, anyway.) I've been making notes and will try and fix that soon enough (and I suspect I may not be the only 'colonist' here guilty of this)...right after I go find the proper tea pot.

At the risk of pushing my luck, can I ask one two additional questions?? Is the dunking of biscuits (cookies) allowed in tea? Or only allowed in home, but not in public? Never been a big fan of scones (or at least our version of them over here...too dry), with or without 'cream' or preserves, but I have a weakness for shortbread biscuits and Tim Tams (the latter is God's food as far as I'm concerned). (BTW, the 'cream' I mentioned above about adding to the tea is something like this, but perhaps unflavoured: www.internationaldelight.com/flavors.php , here we add it to both tea and coffee). I've found out the hard way that the dunking of cookies (Oreo's really) in milk is not acceptable (or wasn't in London and Manchester 5 years back anyway), so I'm now seeking clarifications on the dunking rule.

Honestly, I'm not a 'colonial' redneck now, but I did begin my life as one.

I'm starting to think I should have begun an 'English Practices for Americans to Learn' thread or something instead of tacking this on to the WA with Oz and James, as some of the responses here have only caused me to have more questions. (The whole 'James does tea' thing does look quite intimidating now that I know just how badly I've been doing it.) Oh well...

(edit: haven't had coffee...or nuked tea...yet this morning and, without them, I can't spell worth a damn)

[clementine]

The scones here are horrible. Not only are they dry, they're adulterated with all sorts of crap, like chocolate chips. Ugh!

[Wyvern]

Ah, creamer. I see. That would be a no

It really depends where you are, on the dunking point. You can get away with dunking in public if you're discreet about it, but there are some places you really wouldn't. Tea at the Ritz would be a bad place to dunk your biscuits, as would any civic function or other formal event. However, some things are worth breaking the rules for, especially Tim Tams (but then again, nibbling off the corners, sucking tea through the middle and then cramming the whole gooey mess into your mouth probably wouldn't go down too well in polite company either, but fortunately, I never have any of that). Dipping cookies in milk is probably less risky as the cold milk doesn't seem to soak in as quickly as hot tea, so you are less likely to end up wearing it, but I think it's a cultural thing rather than an etiquette thing as such; those of us of a certain age didn't grow up with the delight that is the Oreo, so we don't have the traditional pairing of Oreos and milk as a bedtime treat (or whatever time of day it is you colonials eat them ). I suspect milk and cookies is acceptible in public if you are below the age of, say, 12, but it isn't the "done thing". I suppose the rule is "if in doubt, don't dunk".

However, these days, the "done thing" isn't necessarily the done thing either, for example, at a meal where a large number of guests is present, it is no longer considered appropriate to wait until everyone is served before starting to eat. I suppose someone realised that it is no fun for people to have to sit and watch perfectly good food become cold and horrid! I'm rather old-fashioned, and I get terribly confused sometimes. But not by cutlery, fortunately.

But the actual process of making tea shouldn't be intimidating. I find it rather therapeutic, actually. There aren't many "rules", and they can always be broken if you don't see the point. This is how I do it, anyway.

EQUIPMENT: A kettle, a teapot (preferably china or earthenware, but metal will do), a tea strainer, a tea cosy (this is important if you aren't going to drink the whole pot in one sitting!), a tea sthingy

INGREDIENTS: Freshly drawn water (for the best flavour, this must not have been previously boiled), loose tea of your choosing, milk or lemon, and sugar, if liked.

1. Gather all equipment and ingredients to hand. The moment is lost if you have to flap around trying to find a sthingy!

2. Fill kettle and set to boil. When it has boiled, pour a small quantity (about half a cup should suffice) into the teapot and swirl it around to warm the pot. Empty the warm teapot.

3. Add tea. A general rule is "one [teasthingy of leaves] for each person and one for the pot" to ensure a good brew that isn't too anaemic, but as you get to know what tea you like, and how much your teapot will hold, and how long you like it to steep for, you will adjust this quantity to taste.

3. Pour on water, stir well, put the lid on the pot and cover with a tea cosy. Leave to stand. Standing time will vary according to personal taste and the type of tea used, but 3 - 5 minutes will usually be a good point to try it.

4. The vexed question - when to add the milk? Traditionally, the milk goes in first, but a lot of people prefer to put the milk in afterwards, in case the tea isn't strong enough. Up to you really, UNLESS you are using bone china teacups. In this case, it is always a good idea to put the milk in first as this helps to prevent the hot tea from causing the delicate china to crack - and is where the tradition of adding milk to the cup first comes from. Of course, if you're using lemon, this doesn't apply, but I'm unclear when the best point to add lemon is.

5. Give the tea another stir and pour it through the strainer, unless you particularly like bits of fermented leaf between your teeth. Add sugar to taste, if using.

And that's all there is to it Boil water, warm the pot, throw in the tea, pour water on top, steep and enjoy .

Oh, and it's worth considering that if you're using a very light tea, like Darjeeling, you might not want to steep it very long or add milk to it. But tea varieties might be getting into the realms of advanced tea-making!!!

[Shortie]

You know, Wy, you should put that on Wikipedia!

I do all that and still can't make good tea, according to those who drink it. I think your heart has to be in it. Mine is in the coffee pot ...

[maureen]

I haven't boiled my water yet. All this talk of tea is making me thirsty for some. Nothing but the plouted water and tea leaves for me, thank you.

[astolatmaid]

Big Winey Lunch -Oz and James's Big Wine Adventure - BBC Two

I expect this title on YouTube has been found before but just in case it hasn't, it's well worth a look.

[lew]

Must look at that......bloomin good, and I know its the wrong thread but in the Beebs good food mag.....the british adventure is in October ;D....yay

[Deleted]

woohoo!