tag:blogger.com,1999:blog-37156332.post3411415273186092694..comments2023-06-11T05:27:45.282-03:00Comments on Postales de Argentina: Let me tell you about mate (pronounced "mah-tay") by KenDr. Khttp://www.blogger.com/profile/02044202573041019646noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-37156332.post-80688458729331558992007-02-16T19:15:00.000-03:002007-02-16T19:15:00.000-03:00Ken, It's been a month since this post. Did you gi...Ken, <BR/><BR/>It's been a month since this post. Did you give it up? I hope not. :) <BR/><BR/>First thing to know about "mate": it is never pronounced "mah-tay". This word only rhymes with "stay" when it comes out of an USAmerican's mouth. The English sound "ay" is never found in Latin-based languages. So, "mate", "café", "hombre", "chocolate", "paté", etc., all end with the sound "eh". <BR/><BR/>Mate = MAh-teh <BR/>Café = kah-FEH <BR/>Hombre = OM-breh <BR/>Chocolate = cho-co-LA-teh <BR/><BR/>Now about the actual drink: <BR/><BR/>By now your mah-teh is cured, even if you've only used it a few times. <BR/><BR/>This is how the locals make mate: <BR/><BR/>1. Heat sufficient water in the kettle, do not allow it to boil (boiling water ruins the yerba). <BR/><BR/>2. Rinse the mate (the vessel) with cold water. <BR/><BR/>3. Put 1/2 teaspoon of sugar in the mate. <BR/><BR/>4. Put the bombilla in the mate. <BR/><BR/>5. Fill the mate with yerba no more than 3/4 full. (If you want to add the dried orange peel, do it now. A 1-inch piece should be enough.) <BR/><BR/>6. Pour cold water in the mate, the yerba will start to bubble up a bit. <BR/><BR/>7. Without moving the bombilla (to avoid clogging) suck up all that cold yucky infusion and spit it out. Repeat this step one more time. <BR/><BR/>8. If you like sweet mate, add a bit of sugar now, about a 1/4 teaspoon and fill the mate with hot (never boiling, remember) water from the kettle. You need to add sugar every time (or every other time) you fill the mate with water. By the way, pour the water slowly and as close to the bombilla as you can. <BR/><BR/>The first sip won't be very hot because the yerba was cold, and it will be rather strong tasting. Some people spit this first mate out, as well (I do). <BR/><BR/>Your mate (the drink) should be somehow foamy while the yerba is still good. As it loses its strength, the mate will start to become "lavado" (washed out) and weak. If you prefer weak mate, continue "cebando" lavados otherwise dump the old yerba and start from step 1 all over again. <BR/><BR/>A thermos will save you trips to the kitchen to warm up the water. <BR/><BR/>When done "cebando mate", you may leave the vessel with the old yerba in it, this keeps the gourd from drying out and cracking. <BR/><BR/>Well, I hope I've been as clear as I think I have. I'll check back later in case you have any questions. <BR/><BR/>Oh, one more thing. The yerba you are using is "con palo" (meaning that it contains the leaves and stems of the yerba plant). It's a good thing you got that kind because yerba "sin palo" (no stem) tends to clog the bombilla. <BR/><BR/>Remember, the less you move the bombilla, the better. <BR/><BR/>Best luck, <BR/><BR/>MiaMiahttps://www.blogger.com/profile/09567706144098782446noreply@blogger.comtag:blogger.com,1999:blog-37156332.post-22547505407673240762007-01-26T01:29:00.000-03:002007-01-26T01:29:00.000-03:00Did you cure your gourd first for a couple of days...Did you cure your gourd first for a couple of days? Also if you want you can add sugar.miss tangohttps://www.blogger.com/profile/08384836548169924513noreply@blogger.com