On Nov 4, 7:23 pm, "Green Xenon [Radium]"
wrote:
Dave Bugg is a sicko!

Answer my questions properly!

I asked question! I want answers!

Give me!!!! Now!!!

WTF does cream in the local store contain carrageenan, polysorbate,
preservatives, and mono/di- glycerides when milk doesn't?!

OK, Green Asshole. I'll tell you why. The carageenan, polysorbate
and mono/di-glycerides stabilize the cream. They keep it from
separating into butter and buttermilk in transit. Think, churning.
Well, maybe the carageenan is there to make whipped cream stiffer
too. None of those are anything weird or unhealthful, though they
might detract slightly from the aesthetics of the cream. I've never
seen cream with "preservatives."

--Bryan

On Nov 4, 9:27 pm, "Green Xenon [Radium]"
wrote:
Bobo Bonobo® wrote:
On Nov 4, 7:23 pm, "Green Xenon [Radium]"
wrote:

Dave Bugg is a sicko!

Answer my questions properly!

I asked question! I want answers!

Give me!!!! Now!!!

WTF does cream in the local store contain carrageenan, polysorbate,
preservatives, and mono/di- glycerides when milk doesn't?!

OK, Green Asshole. I'll tell you why. The carageenan, polysorbate
and mono/di-glycerides stabilize the cream. They keep it from
separating into butter and buttermilk in transit. Think, churning.
Well, maybe the carageenan is there to make whipped cream stiffer
too. None of those are anything weird or unhealthful, though they
might detract slightly from the aesthetics of the cream.

The carageenan, polysorbate and mono/di-glycerides detract *extremely*
from the aesthetics of the cream. They totally destroy the flavor. These
noxious pollutants should be banned.

On one of my lucky days, I was able to get some real-cream from Trader
Joes. Checked the ingredients: heavy cream. Nothing else. It was
*SOOOOOOOOO* much better than any cream I've ever eaten in my life. This
is one cream I would really recommend to all. A must for any/all desserts.

I'd prefer the unadulterated cream too, but the additives are NOT
"noxious pollutants," but harmless except for detracting from flavor,
and, according to a candy-making friend, rendering the cream less good
for making toffees.
I would--and used to--pay more for the pure stuff. I've got an idea
for you. Buy un-homogenized milk and skim the cream off. An
expensive way to get cream? You bet, but it might be worth it to you.

Personally, I think you're just an asshole who makes the issues you
advocate look absurd by your lying and exaggerating.

--Bryan

Bobo Bonobo® wrote:

Personally, I think you're just an asshole who makes the issues you
advocate look absurd by your lying and exaggerating.

--Bryan

But to be honest, that's how you often appear when you go off on even
occasional use of crisco, or anything with a fat you don't approve of.
You go a bit ballistic too....eh?
This Green dude just makes folks want to tune him out because he is so
unpleasant, so he's not doing "his cause" any favors.

Goomba38 wrote:
Bobo Bonobo® wrote:

Personally, I think you're just an asshole who makes the issues you
advocate look absurd by your lying and exaggerating.

--Bryan

But to be honest, that's how you often appear when you go off on even
occasional use of crisco, or anything with a fat you don't approve of.
You go a bit ballistic too....eh?
This Green dude just makes folks want to tune him out because he is so
unpleasant, so he's not doing "his cause" any favors.

Bryan appears a bit jerky at those times, but not bullgoose loony, like
this other dude. Cream with additives still sucks, though

--

Sarah Gray