Slate has an interesting article on sweet tea, a drink so delicious and addictive Frank Ghery probably mainlines the stuff. Like the author, my parents never made sweet tea at home -- they gave us some bullshit "cavities" excuse. Luckily, we had a string of babysitters who insisted on stocking the giant Instant Lipton canister. Just like in real, freshly-brewed sweet tea, if you didn't have sediment at the bottom of your glass, you didn't have enough flavor in your drink. Incidentally this is the same rule for Kool-Aid. On an unrelated note, the CDC reports that the Southeastern US has the highest percentage of type-2 diabetes patients in the country.
Now this is the real stuff. Brew, sugar, chill, serve. Why can't all cooking be so easy?
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