Science of Cooking

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Welcome to c/cooking @ Mander.xyz!

We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.

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Chemistry & Cooking - What you Need to Know

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Yerba mate: South America’s Indigenous tea, from Paraguay to Syria (globalvoices.org)

submitted 5 months ago by [email protected] to c/[email protected]

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[–] [email protected] 2 points 5 months ago* (last edited 5 months ago) (1 children)

A heartfelt hi from another Engenheiros fan! Don’t forget Mato Grosso and Mato Grosso do Sul use the same cuia as well.

[–] [email protected] 2 points 5 months ago* (last edited 5 months ago) (1 children)

And a heartfelt hi from another A Clockwork Orange fan. I bloody love the book. (And the movie, too.)

Truth is, I was trying to be simple, so I mentioned the horns/guampas in MS instead. It seems to me that they (you?) consume mate far more as tereré than hot mate/chimarrão. Even some of the folks in Paraná's third plateau would rather use glasses. (I'm from Curitiba, so rather far from them. The first time I saw it - mate on a large glass, with lemon soda - I couldn't help but "...what?" It's comfy in the summer though.)

[–] [email protected] 2 points 5 months ago

I just know from a friend from out there that it's common to use both the horns and the gourds. Mate with lemon soda is something new to me. Mate tea with lime served cold is a refreshing drink I like, but then it's made with the toasted leaves and not just dried like chimarrão.