Reddit mentions of OXO Good Grips 3-Inch Mini Strainer

I have posted this before but here it is again.

To make a magical tea is fairly easy. The first thing we need to do it make the THC into a liquid.

For tea, milk is going to be your best bet. Use whole fat milk preferable, DO NOT USE FAT FREE MILK. THC is fat soluble, meaning you need fat to draw the THC out of the magical herbs.

What you will need:

1/2 cup of Milk

quarter (1/4) of an ounce(z) of weed (which is just over 7 grams)

A good grinder (or a clean coffee grinder that you use for NOTHING other then grinding weed) Good Ginder on amazon

A Strainer Strainer I use on amazon

A pot or pan (i'd give you an amazon link for this.... but i'm sure you can find a pot or pan on your own XD )

1. Grind up the weed till it it nice and fine.
   
2. Combine all of the weed and milk
   
3. Heat the milk till hot on a stove top (DO NOT LET IT BOIL)
   
4. Reduce the heat and let it stay rather warm for about an hour or so. (DO NOT TAKE A 420 BREAK!)
   
5. Make a tea (black works/taste best) Optional: add sweeter of preference.
   
6. Take milk off heat, and strain the weed from the milk. (this weed is now useless. All of the thc has been taken out so you can throw it away)
   
7. Add three TABLESPOONS (or nine teaspoons) of milk to your tea. Mix well.
   
8. OPTIONAL: Pour mixture into a clean pot and heat till the tea rises a little. This mixes it well. I am Indian and when we make Chai (a black tea with milk and spices) we do this. It blends the milk into the tea.
   
   Drink and enjoy.
   
   You're welcome

Thoughts on mortar and pestle coffee grinding:

Helps to also use a strainer

Grind. Strain smaller grinds into collection container. Return larger grinds to pestle. Repeat until all grinds at suitable small size.

For French Press I would start with a coarse strainer. Then, when all the grinds fit through that, grinding is done. Next I would use a double fine strainer to just remove the dust from the rest of the grinds. What is left is perfect for French Press. Voila.

I drink looseleaf with an infuser like this one, or in a ceramic teapot (haven't gotten around to shelling out for a clay one yet.) This is my process for making black tea, which is what I usually drink.

1. Put water in the kettle. Bring it to a boil.
   
2. Pour a cup or so of water in the teapot or infuser, put the lid on, and let it sit for a few minutes to warm up.
   
3. Bring the kettle back up to a boil. (If you're using a kettle on the stove, just leave the burner on until the second pour in step 6.)
   
4. Dump the water out of the teapot.
   
5. Put in a few teaspoons (this will vary according to taste and will change as you get more practice) of tea in the teapot.
   
6. Pour boiling water over the leaves, as much as you're planning to make (this, too, will vary, and you'll settle into a usual amount. A few cups, perhaps).
   
7. Wait 3-5 minutes (I set my phone timer for 4).
   
8. Pour into a cup. If you're using a teapot with the loose leaves floating around inside, strain it. I use this strainer, but if you want to go fancy, you can get something like this. They just sit on the rim of the mug.
   
9. Add whatever you want. I usually do a few drops of liquid stevia and a squeeze of lemon juice. Sometimes I'll do a little cream instead of the lemon. Sometimes it's just sweetener. Sometimes I drink it without anything added. Depends on how I feel.
   
10. Enjoy!
    
    I'm not a huge fan of tea bags, because I'm sort of elitist about my tea and because I can't find many bagged teas that are as delicious and full-flavored as looseleaf teas.
    
    When I'm drinking tea, it's usually before or with breakfast, so I'm generally just eating breakfast alongside it. However, for a treat, I like to get some McVitie's digestive biscuits to nibble on with a pot of tea. If you're American, you can often find them in international food stores (or order online!). They go wonderfully with tea, and they're way more appetizing than they sound.
    
    I hope this helped, and that you can forgive my penchant for abusing paretheses! :)

A fine mesh strainer is what you want

This would be much easier if you explain the motivation. It doesn't sound like you're looking for a cocktail, it sounds like you're look for a diet supplement because you or someone you know is suffering from an iron deficiency. To be honest, calling this a "cocktail challenge" kind of annoys me.

It would be much better to say, Hello, I am trying to meet an iron deficiency (and maybe other things?) in my diet by consuming blackstrap molasses and prune juice. Could you suggest a way to make this into a tasty drink? I am a vegan and I would like to be able to consume this with or without alcohol.

Anyway, sorry for the lecture. Here's how to do it.

You already know exactly what you want in the drink, more or less, so all we really need are some methods and proportions.


First, make spiced blackstrap molasses syrup. On the stovetop, combine
2 cups of blackstrap molasses
2 cups water
2 cinnamon sticks
2 star anise pods
5-8 cloves
5-8 allspice berries
Bring to a simmer on the stovetop, and then allow the mixture to rest until it comes to room temperature. Strain out the spices. The syrup will keep for at least one week, probably two.


I personally find prune juice to be digusting, especially in the volume that you would have to drink it to do you any good, but let's just assume for a moment that it isn't gross. I call this drink Michel Lotito, after the man who ate an entire airplane. (Plenty of iron in that!)


Michel Lotito
2 oz dark rum OR 2 oz strongly-brewed black tea.
2 oz Prune Juice
1 oz spiced blackstrap syrup
1 oz lemon juice
Shake all over ice and strain into a tumbler filled with ice.

Note: To be honest I'm not sure how sweet prune juice is, because I can't stand the stuff, but if it's as sweet as I fear, you might want to bump up the lemon to 2 oz.

I'm not sure how familiar you are with mixological technique, but I'm going to assume that you're not. I hope that doesn't come off as patronizing. Here are a couple of tips:

1. Always use freshly squeezed lemon juice. Anything else is utter garbage.
   
2. For rum, I suggest a brand such as: Mount Gay, Appleton 12, Pusser's, or Plantation Reserve
   
3. Consider running your drink through a fine-mesh strainer when you pour into the glass.
   
   Good luck!
   
   

So, the easiest way to make it is to just dump some in some almost boiling water. The downside, obviously, is that you have loose leaves in the water, which is (IMO) not the most appealing tea.

If you want to keep the leaves out of the tea, then you need a strainer. I use (this one)[http://www.amazon.com/HIC-Snap-Mesh-Ball-Infuser/dp/B000I1ZZ24/] cause it's cheap, easy to get the tea into, and easy to clean.

A lot of people like the (pourover kine)[http://www.amazon.com/OXO-Good-Grips-3-Inch-Strainer/dp/B001713L84/], but I like my tea stronger than most, so I like to let the leaves spend more time in the hot water than the pourover method does, and the scissor type strainer I use gives me the most flexible.

If you've got it in a bag, this is the most thorough video I've seen on the subject.
https://www.youtube.com/watch?v=syAjix4QgNc

Otherwise, if you're using a strainer, all the same rules basically apply, you just use the strainer instead of the bag.

Shakers: http://www.cocktailkingdom.com/all-barware/shakers/set-of-two-korikor-weighted-shaking-tins.html

Strainer: http://www.amazon.com/OXO-1058016-SteeL-Cocktail-Strainer/dp/B0000DAQ93/ref=sr_1_2?ie=UTF8&qid=1406991455&sr=8-2&keywords=hawthorne+strainer

Fine strainer: http://www.amazon.com/OXO-Good-Grips-3-Inch-Strainer/dp/B001713L84/ref=sr_1_3?ie=UTF8&qid=1406991666&sr=8-3&keywords=tea+strainer

Spoon: http://www.amazon.com/Winco-11-inch-Mixing-Stainless-Removable/dp/B000HBOKIA/ref=sr_1_2?ie=UTF8&qid=1406991471&sr=8-2&keywords=bar+spoon

Jigger; http://www.amazon.com/OXO-Grips-Angled-Measuring-Capacity/dp/B004VLYQEK/ref=sr_1_11?ie=UTF8&qid=1406991493&sr=8-11&keywords=measuring+cup+oxo

Juicer: http://www.amazon.com/Amco-Enameled-Aluminum-Lemon-Squeezer/dp/B0002V23BG/ref=sr_1_2?ie=UTF8&qid=1406991583&sr=8-2&keywords=hand+juicer

Muddler: http://www.amazon.com/Cocktail-Muddler-Bursting-Cocktails-Guarantee/dp/B00DDTGV12/ref=sr_1_1?ie=UTF8&qid=1406991636&sr=8-1&keywords=muddle

That is really all you need to pretty much do anything. You can also check your local store for a small cutting board, paring knife, cocktail napkins, etc.

Also, /r/cocktails

Edit: Almost forgot: http://www.reddit.com/r/cocktails/comments/1vb2os/not_cocktail_of_the_week_54_alaska/cfx501b

Great list!

I'd just like to add a 2-oz measuring cup, since I tend to be more of a measurer than a speed-pourer, and this gives me more precision than a jigger.

Also, this is the fine-mesh strainer I use. (I swear I'm not an OXO salesman).

http://www.amazon.com/OXO-Good-Grips-3-Inch-Strainer/dp/B001713L84/ref=sr_1_5?ie=UTF8&qid=1373490385&sr=8-5&keywords=strainer

I hate having kitchen items that only do one thing. If I need to decant or aerate, I just use a large Pyrex measuring cup that has been washed and dried. It has a spout so I can pour it back in to the bottle or in to a smaller one for the next night. If I need to strain, that is no problem either. Pyrex is cheap and tough as nails. It can also be filled with water/ice to be used as a chiller.

http://www.amazon.com/Pyrex-Prepware-1-Quart-Measuring-Measurements/dp/B0000CFMZP/ref=sr_1_1?ie=UTF8&qid=1341925093&sr=8-1&keywords=pyrex+measuring+4+cup

http://www.amazon.com/OXO-Good-Grips-3-Inch-Strainer/dp/B001713L84/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1341925115&sr=1-2&keywords=strainer

1. Microwave a plate so it's warm to touch. Don't heat it up where it hurts to hold the plate with your bare hands.
   
   2a) Put your rock/powder in one of these over the hot plate.
   
   2b) Use something like this or the back end of a spoon if your in a pinch (although I've found that a spoon doesn't work as well for bigger rocks) to crush up your rock/powder through the strainer onto your hot plate.
   
   
2. Use anything like a credit card to spread your powder over the plate and crush up any remaining pebbles with the credit card then make those beautiful lines.
   
   Perfect consistency every time.

get a tea strainer as such, http://www.amazon.com/OXO-Good-Grips-3-Inch-Strainer/dp/B001713L84/ref=sr_1_6/180-7891291-2265401?ie=UTF8&qid=1463419291&sr=8-6&keywords=tea+strainer
Use a pestle to grind and push the coke through the strainer. I do this over a hot plate to help evaporate any moisture as well. Gets it just like what this guy posted. Good Luck!