quiche problems - again!!
Jen wrote on 04 Sep 2006 in rec.food.cooking
> I'm not sure what *half-and-half* is. Does anyone know if it's
> available in Australia? But I didn't use anything else but bacon.
>
> Jen
>
In Canada half and half is called cerial cream...in other places it is
called coffee cream. It is part milk and part cream...around 10 to 15%
butter fat. As apposed to heavy cream's 30-35% butter fat.
Hope this helps
--
Curiosity killed the cat, but for a while I was a suspect
-Alan
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