Vince Teachout wrote:
> Ricardo Araoz wrote:
>> 1st. (and better) You get yourself a proper "mate" (gourd?), water at
>> about 70-75°C and.....
> What's that in REAL temperatures?  :-P

Don't know... about 230987º F?

> 
> Fascinating article, Ricardo, and a lot of stuff I didn't know.  Good to 
> know about the dust, too.  I always wondered if I got poor quality 
> yerba, because of the dust, and whether I was supposed to add it or 
> not.  Thank you! 

There are different opinions on that respect, you get more or less 
'palo' (little sticks) according to your particular tastes, same brand 
may have a couple of choices about the amount of 'palo'.

> 
> A quick question, I'm gathering from what you wrote that the gourds 
> you're using are much larger then what I'm using (it holds about a 
> cup.)  How much do they hold?

That would be a medium to big gourd (depends on the cup). For my 
individual mates I use a gourd with capacity of about a small coffee cup 
(not the smaller porcelain ones but small)..... just checked it, a liter 
will fill nine and a half empty mates, so it must have a tad over 100cc 
capacity. There are many sizes of gourd and none is THE one, you pick 
the one you are more comfortable with over the years.

> 
>>  You usually share your mate, that means you drink one, then
>> you fill the gourd and pass it on in a circle (no, you don't get
>> individual bombillas or gourds, that's for gringos), 
> Eeeeeew!  Sorry, I'm just not that much of a "Family of Man" person.  :-)

Humph... gringos!
Can't explain how funny it is to us to see a handful of gringos 
squatting around a traditional fire each with his own individual mate. :-P

> 
>> PLEASE do not add lemon to it, or you'll be sorry).
>>   
> Since you did not tell us WHY to not add lemon, obviously I must make a 
> cup right now, and add lemon.  I'll leave this e-mail open until I'm back.
> 
> 
> I'm back.
> You're right.
> I'm sorry.

Told ya.



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