{Difference Between Coffee & Tea Cups}

Yesterday I did mention in my post that those chevrons, pointed at the particular cups in the end of my TV Interview's video, were wrong. So here I like to point out to you the visible differences between Coffee & Tea Cups. 

Sorry for the poor photos, because of the camera focusing in on the windows... I placed each time two cups on an oak tray, placed on a ceramic pedestal. LEFT you see a Coffee Cup and to the RIGHT is a Tea Cup!

• Coffee cups are more narrow and mostly straight up. Teacups are lower and wider and often tapered down. 
• The reason that teacups are wider at the top and more shallow is because a good tea is set with BOILING water. 
• The bigger surface lets your tea cool down faster, to a consumable temperature.

To the left I also placed a smaller spoon than to the right. These cups are German Seltmann Weiden Mirabel in white.  Spoons are Gero Zilmeta 528 Menuet.

Frontal view of Coffee Cup to the left and Tea Cup to the right.

Europeans brew their coffee a lot stronger than people here in the USA and or Canada.

We do use a dark French roast, that also makes the coffee darker but always mild and never bitter.

Nowadays the famous Dutch JACOBS DOUWE EGBERTS coffee, since 1753, is widely available in the USA as well.

These I do use as Coffee Cups; demitasse and regular size Coffee Cups. What is your guess? These are more tapered down.

This is WEDGWOOD CREAM COLOR ON CREAM COLOR (PLAIN EDGE). Even Replacements Ltd. does not specify the difference. It names the one to the left footed demitasse and the other footed cup & saucer.

Frontal view of the two cups & saucers.

This again is easier to judge. To the left is a demitasse for coffee and to the right a demitasse for tea. The French word Demi Tasse means Half Cup. This is ROSENTHAL SANSSOUCI ROSE-IVORY (GOLD TRIM).

Frontal view of the demitasse Coffee Cup to the left and demitasse Tea Cup to the right. For both I used the demitasse spoons from Gero Zilmeta 528 Menuet.

Again an easy to judge set. To the left is a demitasse Coffee Cup and a regular Coffee Cup and to the right is a regular Tea Cup in MASON'S MANDALAY-CHARTREUSE.

Frontal view of the demitasse Coffee Cup to the left, regular Coffee Cup center and regular Tea Cup to the right. I used a demitasse Gero Zilmeta 528 Menuet spoon for the demi and regular spoons in gold plate for the coffee and tea cups.

Christie's Mandalay by Masons

This one is again easy to judge. A demitasse Coffee Cup to the left and a demitasse Tea Cup to the right with regular spoons in gold plate. When I mean regular, it is NOT a regular American size spoon but a much smaller European size teaspoon. This is ROYAL ALBERT THE GARDENIA.

Frontal view of demitasse Coffee Cup to the left and demitasse Tea Cup to the right.

Again easy to guess: to the left a regular size Coffee Cup and to the right a regular size Tea Cup. Both with gold plated teaspoons. This is ROYAL ALBERT PRINCESS ANNE (BRUSHED GOLD EDGE).

Frontal view of regular size Coffee Cup to the left and regular size Tea Cup to the right.

Again somewhat difficult to analyze... The one to the left is called an After Dinner Cup and the one in the center a Coffee / Tea cup. The one to the right is named a Breakfast Cup...  Guess we can either pour coffee or tea in them! This is French GIEN ROSE.

Frontal view of those three cups... Here I used two demitasse spoons from ALVIN BRIDAL ROSE and to the right a five o'clock spoon.

Frontal stacked view and clear view of size difference.

Though these are not tapered down I presume that the one to the left is a Coffee Cup and to the right a Tea Cup. This is from POTTERIE DE DRIEHOEK in Huizen, The Netherlands. Spoons are demitasse and teaspoon by Gero Zilmeta 528 Menuet.

Frontal view of this Coffee Cup and Tea Cup.

Here we are facing our final set of in my opinion again a demitasse Coffee Cup to the left and a regular Coffee Cup to the right. I used Alvin Bridal Rose demitasse spoons for both. This is ROYAL DOULTON ENGLISH ROSE.

One last frontal view of a demitasse Coffee Cup to the left and a regular Coffee Cup to the right...

Now you also know what I am using when hosting a High Tea. We have quite a choice on china. Will show you photos from such a High Tea later. My idea is that more people are using Tea Cups than Coffee Cups. What is your take on that? You might be able to reflect on your own stock or maybe heirloom pieces that you got handed down.

Worldwide, it seems that numerous people look for the 'right' cup... 

A total of 94,813 views so far.

Related links:
{My Etiquette Training Interview with WGXA.TV (FOX24/ABC16)} | yesterday's post (from WGXA.TV) by me referring to the cup differences in video
So, What's This About Coffee "Cans," Reggie? | previous post from Blogger Reggie Darling with interesting facts
{Our last Datura Angel's Trumpets and TEA with a Twist} | previous post by me, showing also Japanese tea
Learn from Mariette | Classes used to being offered by Mariette's Back to Basics
The World in your Teacup | book by Lisa Boalt Richardson

{My Etiquette Training Interview with WGXA.TV (FOX24/ABC16)}

On July 29, 2011, Morning Show Anchor/Producer Rick Devens from WGXA-TV (FOX24/ABC16) Middle Georgia News & Weather, did an interview with me about Etiquette Training. I want to react on the final segment about the difference between tea cups and coffee cups. Video is shown below.

• Interview was done inside our dining room. Click the arrow and enjoy!




• It was a hot summer day...





• Rick Devens promised to send me the DVD but till today, I never got it...
• BUT he was so kind to upload it onto YouTube and that's even better!



• In front of my porcelain cupboards...





• Pieter took this photo from the kitchen area...



This is what WGXA.TV (FOX24/ABC16) Morning Show Anchor/Producer
Rick Devens ended the video with.


Not quite correct as pointed to with those chevrons but more about that tomorrow... see link below.


Related links:
Off Beat: Etiquette Training | Publication of video by Middle Georgia News & Weather WGXA.TV
{Difference Between Coffee & Tea Cups} - post by me about correct tea and coffee cups

{My Etiquette Training Interview with WGXA.TV (FOX24/ABC16)} | previous post by me

{Our Dining Room} | previous post by me
Learn from Mariette | Classes offered on my Zen Cart powered on line business Mariette's Back to Basics

From Hand to Mouth or, How We Invented Knives, Forks, Spoons, and Chopsticks & t

TIFFANY'S TABLE MANNERS For Teenagers 

{My Jessica McClintock Hat & Christian Dior Suit}

On Easter Sunday it was such lovely weather when we went to Church, so naturally I wore my new Jessica McClintock hat that I found for a steal at Tuesday Morning in Atlanta. Whenever we make our 3-weekly rounds to Atlanta for stocking up on health food, we always check out Tuesday Morning! With this new hat I did wear my old Christian Dior Suit that I received on my 34th Birthday, while being in San Francisco together. I had found it in the Cosmopolitan magazine and fell in love with it. Having studied fashion, I always have been drawn to the great French designers. At the time Christian passed away, I was only six-and-a-half years old.

 Perfect weather and no wind... otherwise you will have to run after your hat. My Mom always wore a hat to Church when I was a little girl; that was so elegant... Fond memories. Our Church ladies asked me just recently WHY I did not wear hats. I smiled and didn't tell them that I had this new one for Easter.

This is the page from the Cosmopolitan magazine that I fell in love with... I was over the moon for finding it at Macy's Union Square in San Francisco. Together with the money that we'd received from sweet Sister-in-law Dora, we went ahead and got it. I was thrilled too that it came in a size 4 or European 34. My size never has been a problem in the USA because of the many Asian women, so there is a market. In The Netherlands I never could find anything...

The only thing I did to this suit, is hemming up the skirt... Please let me know what you think!

This is in our previous home in Dublin, in the veranda. Before we moved to Pennsylvania, Italy, Indonesia and back to Dublin, Georgia again...

• That's me, 26 years ago... My eyes are not as big anymore!

Don't you think the skirt was too long here? I always LOVED those heavy duty trucks! Would you believe that Pieter came home from a trip with a POSTER of such monster, as a gift for me?!

This Jessica McClintock hat is called: A Rose Is A Rose... And you all know how I LOVE roses!

It is an all natural 100% straw hat... As dear friend Bea from Modern Country Lady wrote in her post: Life is better with a hat. See link below post.

What do you say about the length of my skirt here? I've altered it. The suit is 100% natural rayon and is also lined in 100% rayon which gives a great feel. The wide patent leather belt came with it. My shoes are Escada from the outlet. Scarf is a Christian Dior silk neckerchief that we found in Singapore in the tax free shops at the airport. That is the bonus of a traveling consultant! Guess I never will change in size so I can keep things for eternity, with some alterations and new accessories.

Yes I know that I ought to wear the hat more in my face... but these pictures are taken in a hurry before we drove to Church, using my iPhone... Pieter did wear his matching silk houndstooth tie but you have to be awfully fast for taking pictures of him. He gets out of his clothes for a change, in a blink!

Both in a large houndstooth pattern; the Christian Dior Suit and the silk neckerchief.

Here you see the rose on my straw hat as Pieter did not take the photos from that side...

Made in the U.S.A. and Size 4

Jessica McClintock - 100% Natural Straw

A steal of a deal and that's how we do stretch our dollar...

Do you wear hats and/or suits?

Are natural fibers important to you?

Related link:
Life is better with a hat | previous post by blogger friend Bea from Modern Country Lady
My Life in Hats | previous post by blogger friend Marie-Thérèse from The French Touch
{Do YOU all know Our Nations Oldest City - St. Augustine, Florida?} | previous post by me

{My Burda Pattern Leather Waist Coat}

On May 25 of last year I did show you My Burda Pattern Silk Skirt - Bow Tie & Scarf Creation. With that outfit I was wearing my Burda  Pattern Leather Waist Coat over an Escada cotton blouse. Scanning my old slides I came across the photo that husband Pieter took from the Burda magazine. So I like to share the waist coat here with you.

Here I am in March of 1998, wearing proudly my Burda Pattern Leather Waist Coat.

It got made for me in India, by Pond's India Ltd. They also are into the leather garment industry, sewing for Emporio Armani and such. Their factory is in Chennai, formerly Madras, India.

You see me here with friend Marianne, from Atlanta. We had done a 40 minute program together about The Netherlands, for the Elementary School's 5th graders that morning. Marianne was spending several days visiting us.

I also do wear the hand rolled silk scarf that I made for this outfit.

Did you notice how LITTLE our 'Quercus Virginiana Grandview Gold' live oak here still is? 

Just visible to the right of me...

And you also get to see my silk hair bow and barrette...

That's the photo from the Burda magazine after which I  got the idea for selecting the silk Gucci fabric for the skirt and for having the leather waist coat made. Do you like it?

They did sew in their boutique label from Emporio Armani... Never mind; I was as happy as could be and they did sew it for me and even ship it as a gift. 

It means a lot to me and I will keep it for as long as I'm sane!

Related link:
{My Burda Pattern Silk Skirt - Bow Tie & Scarf Creation} | previous post by me
{Our Different Oaks} | previous post by me showing our  'Quercus Virginiana Grand View Gold' live oak

{What YOU should LOOK for when Buying Fresh Mushrooms}

Those readers that have visited also my Zen Cart on line Boutique: Mariette's Back to Basics, have read under: About Mariette,  CITIZENS OF THE WORLD, that I have been involved into the Mushroom business. 

Also on my LinkedIn Mariette VandenMunckhof-Vedder profile you can read about my publications. So rest assured, I do know just a little bit about What to LOOK for when Buying Fresh Mushrooms.

You can click on the above hyperlinks and down below in this post, I will show you my Mushroom Harvesting book that  I wrote, also one page about quality with photos. 

Let's look at some of my Fresh Mushrooms of GREAT quality that I found at Costco.

These are really Firm, Closed  and with Broad Stem - the parameters you ought to look for!

Costco often sells brown or cremini mushrooms. But it really doesn't matter; they are all the same AGARICUS BISPORUS! Like people from Asia, Middle East, South America or Africa are looking different from Europeans. But we are ALL the very same HUMAN BEINGS and we all have red blood in our veins. So that aside, and regardless those fancy names like Baby Bella; look for the STEMS.

Compliments to C&M Mushrooms LLC in Avondale, Pennsylvania! They did manage to pick these mushrooms in time and shipped them out quick. Beautiful creminis. I wonder if we had these people in one of our Kenneth Square Seminars for Campbell's Soup's Full House?...

It was a cold and windy, but sunny day when I took these creminis out into daylight. Using my Mother-in-laws hand embroidered brown-white tablecloth and our German 'daughter-in-law's hand made oven proof dish. Earlier, above I told you already to look at the STEMS. We all could learn from the male population; ask them what they look for when checking out a girl? They look at the LEGS... Aha; lesson learned so for Mushrooms you ought to check out the STEMS! These are 98% first quality: FIRM, CLOSED and with BROAD STEMS, not elongated as that is a sigh of a weakening mushroom.

C&M might provide their pickers some better mushroom knives, as is shown in my book. Some of these Mushrooms look like they got handled by the wrong sort of knife, or even with a dull knife. I've done consulting at some mushroom farms that would work fabulous for opening up a KNIFE MUSEUM. I laughed at the variety of knives used, mainly too long, too straight or too dull. Great for hunting, scaling fish or whatever but NOT for cutting mushrooms with a swift, straight and clean cut.

But I'm not into this business anymore...

Those angle shaped cuts are because they cut them in a reversed sequence, thereby dropping some 3% or more of its weight into the waste bucket; the harvester's money first but also the owner's money of course!

This is called: cross cut - meaning cut in the wrong sequence. 

Also I see here a few with Soil On Stem, for the same reason, cut in the wrong sequence.

This means only a little bit of work for you, the person cooking with them, as they need to be trimmed.

WHY do they have to have a broad stem?

Mushrooms do expand very rapidly and in about 24 hours they double in size.

A mushroom's existence is not for being good quality, but for growing up, stretching its velum between stem and cap and than finally opening up and releasing its millions of spores for the next generations...

That's the complete cycle in nature; a few times a year. After heavy rain we suddenly see them show up.

A mushroom grower just mimics Mother Nature by creating a perfect Fall or Rainy Season environment by maintaining the proper temperature, humidity and by watering daily so those fruit-bodies can grow.

Here I have to mention another FACT. 

Some of you believe that you CAN NOT wash a mushroom.

That is a fairy tale, as they are being watered really heavy before they ended up on your counter.

Sure, during transport and even at time of harvest they ought to be DRY to prevent those bacterial blotch spots that grow within 20 minutes as those bacteria multiply rapidly, and become very slimy. You know those orange looking marks? Be careful not to get those!

They are picked too moist and not handled well after harvest time.

But yes, before cooking them you can wash them with a clear conscience!

Don't wash them hours ahead of time as they will brown easily and look awful.

Wash, slice or, whatever way you will use them, and prepare right away!

A mushroom itself contains about 92% of water... 

Again, broad stems and firm first quality.

You should ask the male population that do select Miss U.S.A. or Miss Universe.

What is your guess; do they chose an 18-year old beauty or are they more inclined towards an 80-year old beauty ...? 

Yes, age has a lot to do with beauty and quality. The young ones, they are firm. The older they grow on those beds, the more rubbery they become and lighter too. Only minutes away from opening up. They even will open up after they got cut by the knife!

AHA - gotcha! Here is a second quality mushroom that has been left on the bed at least one day too long before being harvested. So this is a middle aged woman competing for Miss Universe...

Do you see the veil that stretches all around the stem?

That veil will open up in a matter of hours as this mushroom is still desperately trying to release its millions of spores!

Lesson learned?

So no matter what, white or cremini; look for the presence of a broad stem! 

Regardless the size; that is still valid for small, medium and large.

The one to the left has been cut off by a dull knife... and it also is starting to stretch its veil already...

So for girls in modeling, slender and long legs are considered  optimal and are called race horse legs.

But this is NOT the case for mushrooms; here the broader and shorter stems are proof of better quality! Of course there are several other factors to quality but here I just give you some simple examples for explaining mushroom quality in a nutshell.

So that's the story about Quality Fresh Mushrooms!

Hope you did learn a few tricks as what to look for.

On page 22 of my book, you can read and see the difference about first, second and third quality.

Top photo, left shows ONLY ONE first quality mushroom; bottom left is a PERFECT BEAUTY! 

Top row left is already a second quality mushroom. The others are fast on their way in becoming a second.

Totally open ones are more mature, more old and also softer and more rubbery in feel.

If they are firm and fresh they still can be used but I've seen too many on the market that were almost mushy and started already smelling foul. 

For me; the very best is the firm, closed one with broad stem!

My book is being sold on line still a lot in Russia by: Agaricus Russia foreign language literature (scroll down) besides the spawn company Sylvan that has them. If you click on above link from Alexander Tsarev, you will find it when scrolling down. Also my husband Pieter's famous Mushroom Bible (as it is being called): Modern Mushroom Growing.

This is the English version and it is translated and published into 8 languages.

Two more that have been published; Romanian with Pieter granting them the use of certain pictures. The Chinese published, without bothering any copyrights. 

Not that one gets rich from writing any scientific book but it is something for leaving a mark behind you, with pride!

For more info you can check out: linkedin.com/in/pieterjcvedder 

Found this once on Amazon.com and it proves that my husband Pieter's knowledge is still very much being sought after... below, you find 3 for $ 790.00 at Amazon!

Meanwhile, you can order our newest book with an entire chapter about harvesting, see link below this post...

Related links:
modern mushroom growing 2020 harvesting | post about our newest publication

My 3rd trip to India - Consulting and Harvesting Video | other post by me

Techniques for Harvesting Quality Mushrooms  & Gratitude to Mushrooms Canada | other post by me
1978 - P.J.C. Vedder's Modern Mushroom Growing Book Published in English