now for something with the tea!

[Frank McGrath]

Peanut butter and butter on Rye bread. Seeded, of course.

If you have not figured out by now, I am the square peg trying for the round hole.

[Lachlan09]

Now for something with the tea ? - A cup !!

[MacMillan of Rathdown]

Mael Coluim

"10:00, after lunch, 2:00 and 4:00 PM, "

Aren't those times Doctor Pepper times?

Steve

So misunderstood...

[Mael Coluim]

So misunderstood...

What does 10-2-4 mean?

Those well-known Dr Pepper numbers of 10, 2 and 4 weren’t selected at random. They represent the times of day when the human body needs a little “pick-me-up” to avoid an energy slump.

It was in the 1920s that Dr. Walter Eddy at Columbia University studied the body’s metabolism. He discovered that a natural drop in energy occurs about 10:30 a.m., 2:30 p.m. and 4:30 p.m. But he also discovered that if the people in his research study had something to eat or drink at 10, 2 and 4, the energy slump could be avoided.

After Dr. Eddy’s research findings were released, Dr Pepper challenged its advertising agency to come up with a theme which would suggest that Dr Pepper should be that 10, 2 and 4 drink which would keep the energy level up. The result was one of the most enduring of Dr Pepper’s advertising themes: Drink a bite to eat at 10, 2 and 4.

Today, just those numbers 10-2-4 suggest it’s time for a Dr Pepper!

from the Dublin Dr Pepper webiste FAQ

[Lachlan09]

10-2-4 ? Doctor Pepper hours ? never heard of it.

Sounds like an annoying texting acronym for 0350 or 1550 hrs

[Jack Daw]

10-2-4 ? Doctor Pepper hours ? never heard of it.

Sounds like an annoying texting acronym for 0350 or 1550 hrs

"Wakey, wakey" is annoying. (But, I love Irn Bru)

[tulloch]

I love any toast, biscuit, sweet thing with my tea but I like chocolate flavors with coffee. Shortbread, scones, muffins. All so good. Mostly, after my oatmeal in the morning, I have nothing at all with tea. It powers me through the day. Ah yes, what tea with what snack? Good topic.

[Lachlan09]

How about this meal with which to wash down your chai ?

Chicken Phal

Peanut oil
1 roughly chopped onion
3 cloves of garlic, finely chopped

1 piece of fresh ginger, about 4 inches long
10 fresh green chillis
20 dried red chillis
10 fresh red chillis
2 chicken breasts, chopped into roughly 1 inch

1 tablespoon tomato paste
Water

Recipe Instructions

1. Fry the onion and garlic in vegetable or peanut oil over a low heat until soft.

2. While the onions and garlic are cooking, chop the chillis into small pieces. Be careful to keep the seeds as these are the hottest part of the chilli and are essential for a phal.

2. Add the ginger, chillis, chopped chicken and fry for five minutes at medium heat.

3. Add the tomato paste and a small amount of water, so that the chicken is covered with a sauce like consistency (but not soup like)

4. Cook for a further five minutes over a medium heat, ensuring the chicken is fully cooked before serving.

5. Eat with caution. Remember that water will not cool your mouth down if you are experiencing a severe burning sensation. You would be better trying to douse the flames with yoghurt.

Personally, I think there is a limit to the number of chillis which have an effect, after that it's overkill (like this recipe). Just as there are only a maximum number of layers you can beat into a katana sword blade, after which more layering becomes technically superfluous. This recipe sounds not too appetising to me, it's just heat and no spices (of course, after first mouthful, your mouth is numb and you can't taste a thing anyway !). Presumably, the tomato paste just makes it look like lava.

I think Phal was a British Indian restaurant invention to put in front of those leery young Brits who want to show they're real men and can handle hot food. Mad Dogs and Englishmen !

I must admit to going through that very same rite of passage in my younger days !

Nowadays, I prefer lamb or chicken dhansak or murgh makhani or Goan Vindaloo (pork) and still love Glasgow's own Brit food - chicken tikka masala (I'm making this weekend). I've also taken a liking to South Indian Chettinad food here in Oman, like idlis, dosa, vegetarian Indian etc.