Pickles (1 Viewer)

A similar question.....

You take some tea bags and steep them in water. You now have tea.

If you add sugar to it, you have "sweet tea."
If you don't add sugar to it, you have "unsweetened tea." Why isn't that just "tea"?
 
A similar question.....

You take some tea bags and steep them in water. You now have tea.

If you add sugar to it, you have "sweet tea."
If you don't add sugar to it, you have "unsweetened tea." Why isn't that just "tea"?


If it’s hot I think it’s just tea

Add ice and it’s unsweetened tea
 
You take some tea bags and steep them in water...you add sugar to it, you have "sweet tea."
Yes.

AFAIK, "The South" is the only region of the country to instinctively sweeten tea.

We're also mannerly enough to warn others that drinking local brew might induce the diabeetus.
 
This thread reminds me of Mitch Hedberg (may he rest in peace):

"You know they call corn-on-the-cob, "corn-on-the-cob", but that's how it comes out of the ground. They should just call it corn, and every other type of corn, corn-off-the-cob. It's not like if someone cut off my arm they would call it "Mitch", but then re-attached it, and call it "Mitch-all-together".

Miss Ya' Mitch!
 
This thread reminds me of Mitch Hedberg (may he rest in peace):

"You know they call corn-on-the-cob, "corn-on-the-cob", but that's how it comes out of the ground ....
What kind of corn comes out of the ground?
 
We also call tomato ketchup just "ketchup" and yet....


By the mid-18th century, ketchup was popular in England, but referred broadly to any type of spiced sauce. Mushroom ketchup, walnut ketchup, anchovy ketchup, and oyster ketchup all became popular takes on the condiment during the late 18th century and early 19th century in Europe, along with ketchups made from fruits such as peaches, lemons, and plums. Jane Austen’s friend Martha Lloyd documented how the Austen family made walnut ketchup from green walnuts, salt, vinegar, cloves, mace, ginger, nutmeg, pepper, horseradish, and shallots in A Jane Austen Household Book. These early, Westernized versions of ketchup, which also sometimes involved beer in the fermentation process, were often amber or even dark brown in color, looking and tasting more like the fish sauces from which they came than the mild tomato-based sauce that’s served alongside French fries and in burgers.
 
We also call tomato ketchup just "ketchup" and yet....

As President, my first Executive Order would be to ban all ketchup.
 

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