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Vanilla ice cream with no vanilla or cream
http://www.dailymail.co.uk/news/arti...ic-treats.html
"But manufacturers have turned ice cream making into a science by adding a range of cheap substitutes and chemicals to mimic the real thing." "All are essentially a mix of skimmed milk powder, various types of sugar, preservatives, artificial colours and flavours." Yumm! |
Vanilla ice cream with no vanilla or cream
On 8/26/2018 10:56 PM, Druce wrote:
> http://www.dailymail.co.uk/news/arti...ic-treats.html > > "But manufacturers have turned ice cream making into a science by > adding a range of cheap substitutes and chemicals to mimic the real > thing." > > "All are essentially a mix of skimmed milk powder, various types of > sugar, preservatives, artificial colours and flavours." > > Yumm! > Won't find that crap in my house. |
Vanilla ice cream with no vanilla or cream
On Sun, 26 Aug 2018 23:28:05 -0400, Ed Pawlowski > wrote:
>On 8/26/2018 10:56 PM, Druce wrote: >> http://www.dailymail.co.uk/news/arti...ic-treats.html >> >> "But manufacturers have turned ice cream making into a science by >> adding a range of cheap substitutes and chemicals to mimic the real >> thing." >> >> "All are essentially a mix of skimmed milk powder, various types of >> sugar, preservatives, artificial colours and flavours." >> >> Yumm! >> > >Won't find that crap in my house. Nor mine - ice cream has just about the longest list of chemicals of all the stuff on supermarket shelves. |
Vanilla ice cream with no vanilla or cream
On 8/27/2018 7:27 AM, Druce wrote:
> On Mon, 27 Aug 2018 08:11:33 -0300, wrote: > >> On Sun, 26 Aug 2018 23:28:05 -0400, Ed Pawlowski > wrote: >> >>> On 8/26/2018 10:56 PM, Druce wrote: >>>> http://www.dailymail.co.uk/news/arti...ic-treats.html >>>> >>>> "But manufacturers have turned ice cream making into a science by >>>> adding a range of cheap substitutes and chemicals to mimic the real >>>> thing." >>>> >>>> "All are essentially a mix of skimmed milk powder, various types of >>>> sugar, preservatives, artificial colours and flavours." >>>> >>>> Yumm! >>>> >>> >>> Won't find that crap in my house. >> >> Nor mine - ice cream has just about the longest list of chemicals of >> all the stuff on supermarket shelves. > > I knew that, but to read that vanilla ice cream tends to have neither > vanilla nor cream as an ingredient is a bit of a surprise to me. > It is amazing what chemists can do, but all you really need is a few simple ingredients and no fillers or preservatives. A few years back at the farmer's market a local dairy was selling packaged ice cream. I figured it would be good, locally produced with local ingredients. Turns out it had guar gum and carrageenan in it. I handed it back to him. He said to make ice cream you have to put them in. Of course, I gave him a couple of brands he could find at the supermarket up the street than had none. Fraud, IMO. I'm not a radical purists, but on some things I am. I'm willing to pay more for the real deal |
Vanilla ice cream with no vanilla or cream
On 2018-08-27 10:52 AM, Ed Pawlowski wrote:
> A few years back at the farmer's market a local dairy was selling > packaged ice cream.Â* I figured it would be good, locally produced with > local ingredients.Â* Turns out it had guar gum and carrageenan in it.Â* I > handed it back to him.Â* He said to make ice cream you have to put them > in.Â* Of course, I gave him a couple of brands he could find at the > supermarket up the street than had none.Â* Fraud, IMO. > > I'm not a radical purists, but on some things I am.Â* I'm willing to pay > more for the real deal Maybe it's time to try making it. It is not difficult. I have a Cuisinart ice cream maker, the one with the freezer bowl. You need a little planning. Get the freezer bowl into the freeze well in advance, like two days ahead. There are ice cream cream recipes in the instruction book. The one I used was two cups of heavy cream and two cups of milk, a couple egg yolks, some sugar and vanilla. You can chop up baker's chocolate and melt it in the hot mixture. Let it cool overnight. Stick it into the machine for about 20 minutes and then spoon it into a container and stick it in the freezer. I have never had a bad batch. I stopped making it after my heart surgery, but there is a good chance there is home made ice cream in my feature. |
Vanilla ice cream with no vanilla or cream
On 8/27/2018 11:46 AM, Dave Smith wrote:
> > Maybe it's time to try making it. It is not difficult.Â*Â* I have a > Cuisinart ice cream maker, the one with the freezer bowl.Â* You need a > little planning.Â* Get theÂ* freezer bowl into the freeze well in advance, > like two days ahead. > > There are ice creamÂ* cream recipes in the instruction book.Â* The one I > used was two cups of heavy cream and two cups of milk, a couple egg > yolks, some sugar and vanilla.Â* You can chop up baker's chocolate and > melt it in the hot mixture. Let it cool overnight. Stick it into the > machine for about 20 minutes and then spoon it into a container and > stick it in the freezer. I have never had a bad batch. I have the same one. I like to make peach when they are in season. I store the bowl in the freezer. I should use it more. |
Vanilla ice cream with no vanilla or cream
On 2018-08-27 11:58 AM, Ed Pawlowski wrote:
> On 8/27/2018 11:46 AM, Dave Smith wrote: > >> There are ice creamÂ* cream recipes in the instruction book.Â* The one I >> used was two cups of heavy cream and two cups of milk, a couple egg >> yolks, some sugar and vanilla.Â* You can chop up baker's chocolate and >> melt it in the hot mixture. Let it cool overnight. Stick it into the >> machine for about 20 minutes and then spoon it into a container and >> stick it in the freezer. I have never had a bad batch. > > I have the same one.Â* I like to make peach when they are in season.Â* I > store the bowl in the freezer.Â* I should use it more. If you have one and use it, then you know that it is not a money saver. It costs as much to make a batch as it does to buy a good quality commercial product. However, you know that it is all real ingredients. |
Vanilla ice cream with no vanilla or cream
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Vanilla ice cream with no vanilla or cream
On Mon, 27 Aug 2018 11:46:56 -0400, Dave Smith
> wrote: >On 2018-08-27 10:52 AM, Ed Pawlowski wrote: > >> A few years back at the farmer's market a local dairy was selling >> packaged ice cream.* I figured it would be good, locally produced with >> local ingredients.* Turns out it had guar gum and carrageenan in it.* I >> handed it back to him.* He said to make ice cream you have to put them >> in.* Of course, I gave him a couple of brands he could find at the >> supermarket up the street than had none.* Fraud, IMO. >> >> I'm not a radical purists, but on some things I am.* I'm willing to pay >> more for the real deal > > >Maybe it's time to try making it. It is not difficult. I have a >Cuisinart ice cream maker, the one with the freezer bowl. You need a >little planning. Get the freezer bowl into the freeze well in advance, >like two days ahead. > >There are ice cream cream recipes in the instruction book. The one I >used was two cups of heavy cream and two cups of milk, a couple egg >yolks, some sugar and vanilla. You can chop up baker's chocolate and >melt it in the hot mixture. Let it cool overnight. Stick it into the >machine for about 20 minutes and then spoon it into a container and >stick it in the freezer. I have never had a bad batch. > >I stopped making it after my heart surgery, but there is a good chance >there is home made ice cream in my feature. I leave my freezer bowl in the freezer all the time, then it's always ready. |
Vanilla ice cream with no vanilla or cream
On Mon, 27 Aug 2018 10:52:33 -0400, Ed Pawlowski > wrote:
>On 8/27/2018 7:27 AM, Druce wrote: >> I knew that, but to read that vanilla ice cream tends to have neither >> vanilla nor cream as an ingredient is a bit of a surprise to me. >> > >It is amazing what chemists can do, but all you really need is a few >simple ingredients and no fillers or preservatives. > >A few years back at the farmer's market a local dairy was selling >packaged ice cream. I figured it would be good, locally produced with >local ingredients. Turns out it had guar gum and carrageenan in it. I >handed it back to him. He said to make ice cream you have to put them >in. Of course, I gave him a couple of brands he could find at the >supermarket up the street than had none. Fraud, IMO. > >I'm not a radical purists, but on some things I am. I'm willing to pay >more for the real deal I'm not a purist either, but many people don't seem to care and would prefer not to know. Like lambs to slaughter. |
Vanilla ice cream with no vanilla or cream
Ed Pawlowski > wrote:
> On 8/27/2018 7:27 AM, Druce wrote: >> On Mon, 27 Aug 2018 08:11:33 -0300, wrote: >> >>> On Sun, 26 Aug 2018 23:28:05 -0400, Ed Pawlowski > wrote: >>> >>>> On 8/26/2018 10:56 PM, Druce wrote: >>>>> http://www.dailymail.co.uk/news/arti...ic-treats.html >>>>> >>>>> "But manufacturers have turned ice cream making into a science by >>>>> adding a range of cheap substitutes and chemicals to mimic the real >>>>> thing." >>>>> >>>>> "All are essentially a mix of skimmed milk powder, various types of >>>>> sugar, preservatives, artificial colours and flavours." >>>>> >>>>> Yumm! >>>>> >>>> >>>> Won't find that crap in my house. >>> >>> Nor mine - ice cream has just about the longest list of chemicals of >>> all the stuff on supermarket shelves. >> >> I knew that, but to read that vanilla ice cream tends to have neither >> vanilla nor cream as an ingredient is a bit of a surprise to me. >> > > It is amazing what chemists can do, but all you really need is a few > simple ingredients and no fillers or preservatives. > Vanilla being dropped out isnt a huge surprise. The prices are through the roof right now since Madagascar was hit with cyclones and the market panicked. Vanilla orchids require a lot of time and care to grow and you need near slave labor to produce vanilla beans as they require hand pollination. The main alternative option on the market has been artificially produced vanillin which is a component of the bean but lacks the complexity in flavor. Lindt switched to this for their chocolates which ****ed a lot of people off. I guess many years ago there was a gland secretion containing vanillin extracted from the backside of beavers but we have since moved away from that. Black locust flowers allegedly contain it too, I was looking at making some dish with them in early summer while the trees were in bloom. > A few years back at the farmer's market a local dairy was selling > packaged ice cream. I figured it would be good, locally produced with > local ingredients. Turns out it had guar gum and carrageenan in it. I > handed it back to him. He said to make ice cream you have to put them > in. Of course, I gave him a couple of brands he could find at the > supermarket up the street than had none. Fraud, IMO. > Haagan-dazs is probably the only widely available brand of ice cream around our stores (US) that lacks the gums and gelling agents. Carrageenan is in store bought heavy whipping cream here. I dont know, maybe I could bug a dairy farmer to get the pure stuff. > I'm not a radical purists, but on some things I am. I'm willing to pay > more for the real deal > Same, sourcing can often be difficult though. For example, I ended up having to buy cinnamon online since no store carried the real thing. |
Vanilla ice cream with no vanilla or cream
On Tuesday, August 28, 2018 at 2:45:26 AM UTC-4, joecool wrote:
> Carrageenan is in store bought heavy whipping cream here. I dont know, > maybe I could bug a dairy farmer to get the pure stuff. Here in southeast Michigan, we've got a regional brand of heavy whipping cream that has no thickeners and is not ultra-pasteurized. It's the only kind I'll buy. Cindy Hamilton |
Vanilla ice cream with no vanilla or cream
On Monday, August 27, 2018 at 8:45:26 PM UTC-10, joecool wrote:
> Ed Pawlowski > wrote: > > On 8/27/2018 7:27 AM, Druce wrote: > >> On Mon, 27 Aug 2018 08:11:33 -0300, wrote: > >> > >>> On Sun, 26 Aug 2018 23:28:05 -0400, Ed Pawlowski > wrote: > >>> > >>>> On 8/26/2018 10:56 PM, Druce wrote: > >>>>> http://www.dailymail.co.uk/news/arti...ic-treats.html > >>>>> > >>>>> "But manufacturers have turned ice cream making into a science by > >>>>> adding a range of cheap substitutes and chemicals to mimic the real > >>>>> thing." > >>>>> > >>>>> "All are essentially a mix of skimmed milk powder, various types of > >>>>> sugar, preservatives, artificial colours and flavours." > >>>>> > >>>>> Yumm! > >>>>> > >>>> > >>>> Won't find that crap in my house. > >>> > >>> Nor mine - ice cream has just about the longest list of chemicals of > >>> all the stuff on supermarket shelves. > >> > >> I knew that, but to read that vanilla ice cream tends to have neither > >> vanilla nor cream as an ingredient is a bit of a surprise to me. > >> > > > > It is amazing what chemists can do, but all you really need is a few > > simple ingredients and no fillers or preservatives. > > > > Vanilla being dropped out isnt a huge surprise. The prices are through the > roof right now since Madagascar was hit with cyclones and the market > panicked. Vanilla orchids require a lot of time and care to grow and you > need near slave labor to produce vanilla beans as they require hand > pollination. https://www.youtube.com/watch?v=0WqRxKuVZTk > > The main alternative option on the market has been artificially produced > vanillin which is a component of the bean but lacks the complexity in > flavor. Lindt switched to this for their chocolates which ****ed a lot of > people off. > > I guess many years ago there was a gland secretion containing vanillin > extracted from the backside of beavers but we have since moved away from > that. > > Black locust flowers allegedly contain it too, I was looking at making some > dish with them in early summer while the trees were in bloom. > > > > A few years back at the farmer's market a local dairy was selling > > packaged ice cream. I figured it would be good, locally produced with > > local ingredients. Turns out it had guar gum and carrageenan in it. I > > handed it back to him. He said to make ice cream you have to put them > > in. Of course, I gave him a couple of brands he could find at the > > supermarket up the street than had none. Fraud, IMO. > > > > Haagan-dazs is probably the only widely available brand of ice cream around > our stores (US) that lacks the gums and gelling agents. > > Carrageenan is in store bought heavy whipping cream here. I dont know, > maybe I could bug a dairy farmer to get the pure stuff. > > > I'm not a radical purists, but on some things I am. I'm willing to pay > > more for the real deal > > > > Same, sourcing can often be difficult though. For example, I ended up > having to buy cinnamon online since no store carried the real thing. |
Vanilla ice cream with no vanilla or cream
On 8/28/2018 2:45 AM, joecool wrote:
> Haagan-dazs is probably the only widely available brand of ice cream around > our stores (US) that lacks the gums and gelling agents. > > Carrageenan is in store bought heavy whipping cream here. I dont know, > maybe I could bug a dairy farmer to get the pure stuff. > I have 5 pints of Haagen dazs in the freezer right now. It was on sale plus a coupon. 4 of the 5 are vanilla bean. Even making your own you have to be careful of ingredients. I imagine people don't even think of looking at ingredient lists or that type of product. Hood is a big brand around here. Light cream INGREDIENTS: LIGHT CREAM, DISODIUM PHOSPHATE. Heavy cream INGREDIENTS: CREAM, CARRAGEENAN, MONO & DIGLYCERIDES, POLYSORBATE 80. Fat free half and half INGREDIENTS: FAT FREE MILK, CORN SYRUP, CREAM**, ARTIFICAL COLOR*, DISODIUM PHOSPHATE, CARRAGEENAN, GUAR GUM AND VITAMIN A PALMITATE. *NOT IN REGULAR HALF & HALF **ADDS A TRIVIAL AMOUNT OF FAT |
Vanilla ice cream with no vanilla or cream
On Tue, 28 Aug 2018 10:43:52 -0400, Ed Pawlowski > wrote:
>I have 5 pints of Haagen dazs in the freezer right now. It was on sale >plus a coupon. 4 of the 5 are vanilla bean. > >Even making your own you have to be careful of ingredients. I imagine >people don't even think of looking at ingredient lists or that type of >product. > >Hood is a big brand around here. >Light cream >INGREDIENTS: LIGHT CREAM, DISODIUM PHOSPHATE. > >Heavy cream >INGREDIENTS: CREAM, CARRAGEENAN, MONO & DIGLYCERIDES, POLYSORBATE 80. > >Fat free half and half >INGREDIENTS: FAT FREE MILK, CORN SYRUP, CREAM**, ARTIFICAL COLOR*, >DISODIUM PHOSPHATE, CARRAGEENAN, GUAR GUM AND VITAMIN A PALMITATE. *NOT >IN REGULAR HALF & HALF **ADDS A TRIVIAL AMOUNT OF FAT I'd hate to buy that and only look at the ingredients after I got home. |
Vanilla ice cream with no vanilla or cream
"Druce" wrote in message ... On Tue, 28 Aug 2018 10:43:52 -0400, Ed Pawlowski > wrote: >I have 5 pints of Haagen dazs in the freezer right now. It was on sale >plus a coupon. 4 of the 5 are vanilla bean. > >Even making your own you have to be careful of ingredients. I imagine >people don't even think of looking at ingredient lists or that type of >product. > >Hood is a big brand around here. >Light cream >INGREDIENTS: LIGHT CREAM, DISODIUM PHOSPHATE. > >Heavy cream >INGREDIENTS: CREAM, CARRAGEENAN, MONO & DIGLYCERIDES, POLYSORBATE 80. > >Fat free half and half >INGREDIENTS: FAT FREE MILK, CORN SYRUP, CREAM**, ARTIFICAL COLOR*, >DISODIUM PHOSPHATE, CARRAGEENAN, GUAR GUM AND VITAMIN A PALMITATE. *NOT >IN REGULAR HALF & HALF **ADDS A TRIVIAL AMOUNT OF FAT I'd hate to buy that and only look at the ingredients after I got home. == For some time now, I have been going off stuff with 'ingredients' and avoiding as much as I can. As I mentioned the other day, I have stopped buying cooked meats. I roast my own joints (roasts?), slice them and put in the freezer. Much nicer. ps do you roast a roast ?? |
Vanilla ice cream with no vanilla or cream
On Tue, 28 Aug 2018 19:50:52 +0100, "Ophelia" >
wrote: > > >"Druce" wrote in message ... > >On Tue, 28 Aug 2018 10:43:52 -0400, Ed Pawlowski > wrote: > >>I have 5 pints of Haagen dazs in the freezer right now. It was on sale >>plus a coupon. 4 of the 5 are vanilla bean. >> >>Even making your own you have to be careful of ingredients. I imagine >>people don't even think of looking at ingredient lists or that type of >>product. >> >>Hood is a big brand around here. >>Light cream >>INGREDIENTS: LIGHT CREAM, DISODIUM PHOSPHATE. >> >>Heavy cream >>INGREDIENTS: CREAM, CARRAGEENAN, MONO & DIGLYCERIDES, POLYSORBATE 80. >> >>Fat free half and half >>INGREDIENTS: FAT FREE MILK, CORN SYRUP, CREAM**, ARTIFICAL COLOR*, >>DISODIUM PHOSPHATE, CARRAGEENAN, GUAR GUM AND VITAMIN A PALMITATE. *NOT >>IN REGULAR HALF & HALF **ADDS A TRIVIAL AMOUNT OF FAT > >I'd hate to buy that and only look at the ingredients after I got >home. > >== > >For some time now, I have been going off stuff with 'ingredients' and >avoiding as much as I can. As I mentioned the other day, I have stopped >buying cooked meats. I roast my own joints (roasts?), slice them and put in >the freezer. Much nicer. > >ps do you roast a roast ?? Is that a trick question? |
Vanilla ice cream with no vanilla or cream
"Druce" wrote in message ... On Tue, 28 Aug 2018 19:50:52 +0100, "Ophelia" > wrote: > > >"Druce" wrote in message .. . > >On Tue, 28 Aug 2018 10:43:52 -0400, Ed Pawlowski > wrote: > >>I have 5 pints of Haagen dazs in the freezer right now. It was on sale >>plus a coupon. 4 of the 5 are vanilla bean. >> >>Even making your own you have to be careful of ingredients. I imagine >>people don't even think of looking at ingredient lists or that type of >>product. >> >>Hood is a big brand around here. >>Light cream >>INGREDIENTS: LIGHT CREAM, DISODIUM PHOSPHATE. >> >>Heavy cream >>INGREDIENTS: CREAM, CARRAGEENAN, MONO & DIGLYCERIDES, POLYSORBATE 80. >> >>Fat free half and half >>INGREDIENTS: FAT FREE MILK, CORN SYRUP, CREAM**, ARTIFICAL COLOR*, >>DISODIUM PHOSPHATE, CARRAGEENAN, GUAR GUM AND VITAMIN A PALMITATE. *NOT >>IN REGULAR HALF & HALF **ADDS A TRIVIAL AMOUNT OF FAT > >I'd hate to buy that and only look at the ingredients after I got >home. > >== > >For some time now, I have been going off stuff with 'ingredients' and >avoiding as much as I can. As I mentioned the other day, I have stopped >buying cooked meats. I roast my own joints (roasts?), slice them and put >in >the freezer. Much nicer. > >ps do you roast a roast ?? Is that a trick question? == ;p |
Vanilla ice cream with no vanilla or cream
On 8/28/2018 1:58 PM, Wayne Boatwright wrote:
> On Tue 28 Aug 2018 07:43:52a, Ed Pawlowski told us... > >> On 8/28/2018 2:45 AM, joecool wrote: >> >>> Haagan-dazs is probably the only widely available brand of ice >>> cream around our stores (US) that lacks the gums and gelling >>> agents. >>> >>> Carrageenan is in store bought heavy whipping cream here. I >>> don€„¢t know, maybe I could bug a dairy farmer to get the pure >>> stuff. >>> >> I have 5 pints of Haagen dazs in the freezer right now. It was on >> sale plus a coupon. 4 of the 5 are vanilla bean. >> >> Even making your own you have to be careful of ingredients. I >> imagine people don't even think of looking at ingredient lists or >> that type of product. >> >> Hood is a big brand around here. >> Light cream >> INGREDIENTS: LIGHT CREAM, DISODIUM PHOSPHATE. >> >> Heavy cream >> INGREDIENTS: CREAM, CARRAGEENAN, MONO & DIGLYCERIDES, POLYSORBATE >> 80. >> >> Fat free half and half >> INGREDIENTS: FAT FREE MILK, CORN SYRUP, CREAM**, ARTIFICAL COLOR*, >> DISODIUM PHOSPHATE, CARRAGEENAN, GUAR GUM AND VITAMIN A PALMITATE. >> *NOT IN REGULAR HALF & HALF **ADDS A TRIVIAL AMOUNT OF FAT >> > > So true. When I buy light and heavy cream I make sure the contents > only contain cream. > > We wanted to try the fat-free half and half for use in coffee, and > the brand we bought had a lot of additives. FWIW, it didn't taste > bad, but we only bought it once just see what it was like. > I have a neighbor who says he doesn't like to use butter or milk/cream because of animal fats. (The making of such things are not harmful to the animals.) I wasn't trying to be nosy but I asked if he has a cholesterol problem. He said no, he just thinks almond milk and Benecol or butter substitutes like margarine are better [healthwise]. I said, "Oh, so you think all those chemicals are a good thing?" He really didn't know what to say. I don't think it ever occurred to him to read a label. Jill |
Vanilla ice cream with no vanilla or cream
On 8/28/2018 7:54 PM, Wayne Boatwright wrote:
> > A woman who had been reading a label turned to me once askedd if I > thought what she was buying was very good as far as the ingredients > were concerned. When I saw the contents I replied with a polite by > emphatic "no". She didn't by it. Can't remember what the product > was, though. > Every once in a while I go through the store with an open mind. I want to buy something I've never had just to try something different, change up the rotation. Sadly, there is little that I'd buy. There are, however, loads of frozen prepared chemical laden foods. Bowls are suddenly popular. Indian, Asian, whatever, just microwave and dinner is ready. Uh, no thanks. I did buy a jar of Braswell's blueberry preserves. Pretty good. |
Vanilla ice cream with no vanilla or cream
On Tuesday, August 28, 2018 at 8:40:39 PM UTC-5, Ed Pawlowski wrote:
> On 8/28/2018 7:54 PM, Wayne Boatwright wrote: > > > > > A woman who had been reading a label turned to me once askedd if I > > thought what she was buying was very good as far as the ingredients > > were concerned. When I saw the contents I replied with a polite by > > emphatic "no". She didn't by it. Can't remember what the product > > was, though. > > > > Every once in a while I go through the store with an open mind. I want > to buy something I've never had just to try something different, change > up the rotation. Sadly, there is little that I'd buy. There are, > however, loads of frozen prepared chemical laden foods. Bowls are > suddenly popular. Indian, Asian, whatever, just microwave and dinner is > ready. Uh, no thanks. > > I did buy a jar of Braswell's blueberry preserves. Pretty good. When I was a kid in the 1960's my mommy used to feed me breakfast cereals, and while eating them my fave thing to read off the box was their ingredient list. All that advertising crap was EASY to read, the chemical names in the ingredients were HARD and thus more fun for me! One of my fave books as a kid was called Chemistry For Children too! I was not a normal child, nor a normal adult nor would I ever WANT TO BE! I was far smarter than all my childhood cohorts and now that we are all "grown up" I'm STILL smarter than most ALL of you! John Kuthe... |
Vanilla ice cream with no vanilla or cream
On Tuesday, August 28, 2018 at 10:59:27 PM UTC-5, John Kuthe wrote:
> > I was not a normal child, nor a normal adult nor would I ever WANT TO BE! I was far smarter than all my childhood cohorts and now that we are all "grown up" I'm STILL smarter than most ALL of you! > > John Kuthe€¦ > Oh shut up and quit tooting your own horn. We are NOT impressed with all your buffoonery and neither are your roommates. You're still a legend in your own mind. |
Vanilla ice cream with no vanilla or cream
In article >, Ed Pawlowski >
wrote: > Heavy cream > INGREDIENTS: CREAM, CARRAGEENAN, MONO & DIGLYCERIDES, POLYSORBATE 80. Good Lord, you made me look. Our partial quart of heavy "whipping" cream contains exactly that. The good news is that I bought it a month ago, and what's left will be good until September 11th. I have to get onto making a cream of asparagus or broccoli or cauliflower soup. I have a lot of homemade chicken stock in the freezer and a blender wand. Thanks for the heads-up. leo |
Vanilla ice cream with no vanilla or cream
On Tue, 28 Aug 2018 23:49:17 -0700, Leonard Blaisdell
> wrote: >In article >, Ed Pawlowski > >wrote: > >> Heavy cream >> INGREDIENTS: CREAM, CARRAGEENAN, MONO & DIGLYCERIDES, POLYSORBATE 80. > >Good Lord, you made me look. Our partial quart of heavy "whipping" >cream contains exactly that. The good news is that I bought it a month >ago, and what's left will be good until September 11th. I have to get >onto making a cream of asparagus or broccoli or cauliflower soup. I >have a lot of homemade chicken stock in the freezer and a blender wand. > >Thanks for the heads-up. Better be careful. It might explode when it gets warm. |
Vanilla ice cream with no vanilla or cream
On 8/29/2018 2:21 AM, Wayne Boatwright wrote:
>> >> Every once in a while I go through the store with an open mind. I >> want to buy something I've never had just to try something >> different, change up the rotation. Sadly, there is little that >> I'd buy. There are, however, loads of frozen prepared chemical >> laden foods. Bowls are suddenly popular. Indian, Asian, >> whatever, just microwave and dinner is ready. Uh, no thanks. >> >> I did buy a jar of Braswell's blueberry preserves. Pretty good. >> > > I've found that most of Braswell's products are prtty good. > I've had a couple of their salad dressings. One is a Summer Tomato that has a very intense flavor. I also use it with a bit of sour cream mixed with it |
Vanilla ice cream with no vanilla or cream
On Monday, August 27, 2018 at 12:38:37 PM UTC-4, Dave Smith wrote:
> If you have one and use it, then you know that it is not a money saver. > It costs as much to make a batch as it does to buy a good quality > commercial product. However, you know that it is all real ingredients. Therefore, the thing to do is make ice cream in flavors that you can't buy at the supermarket - or even, necessarily, at your local parlor. Like chocolate raspberry truffle. Lenona. |
Vanilla ice cream with no vanilla or cream
On Tue, 28 Aug 2018 03:14:28 -0700 (PDT), Cindy Hamilton
> wrote: >On Tuesday, August 28, 2018 at 2:45:26 AM UTC-4, joecool wrote: > >> Carrageenan is in store bought heavy whipping cream here. I don’t know, >> maybe I could bug a dairy farmer to get the pure stuff. > >Here in southeast Michigan, we've got a regional brand of heavy whipping >cream that has no thickeners and is not ultra-pasteurized. It's the only >kind I'll buy. > >Cindy Hamilton You say you have a weight problem, WTF are you buying whipping cream... only reason I can think is you enjoy hubby licking it off your vital parts... and whipped cream doesn't have to be vanilla, can be any flavor, maybe hubby would enjoy licking a good scotch. Did yoose know you can shave your sensitive lady parts with whipped cream... |
Vanilla ice cream with no vanilla or cream
On Wed, 29 Aug 2018 03:41:33 +1000, Druce >
wrote: >On Tue, 28 Aug 2018 10:43:52 -0400, Ed Pawlowski > wrote: > >>I have 5 pints of Haagen dazs in the freezer right now. It was on sale >>plus a coupon. 4 of the 5 are vanilla bean. >> >>Even making your own you have to be careful of ingredients. I imagine >>people don't even think of looking at ingredient lists or that type of >>product. >> >>Hood is a big brand around here. >>Light cream >>INGREDIENTS: LIGHT CREAM, DISODIUM PHOSPHATE. >> >>Heavy cream >>INGREDIENTS: CREAM, CARRAGEENAN, MONO & DIGLYCERIDES, POLYSORBATE 80. >> >>Fat free half and half >>INGREDIENTS: FAT FREE MILK, CORN SYRUP, CREAM**, ARTIFICAL COLOR*, >>DISODIUM PHOSPHATE, CARRAGEENAN, GUAR GUM AND VITAMIN A PALMITATE. *NOT >>IN REGULAR HALF & HALF **ADDS A TRIVIAL AMOUNT OF FAT > >I'd hate to buy that and only look at the ingredients after I got >home. Didja know pure human breast milk makes a lovely whipped cream... |
Vanilla ice cream with no vanilla or cream
On Tue, 28 Aug 2018 19:50:52 +0100, "Ophelia" >
wrote: > > >"Druce" wrote in message ... > >On Tue, 28 Aug 2018 10:43:52 -0400, Ed Pawlowski > wrote: > >>I have 5 pints of Haagen dazs in the freezer right now. It was on sale >>plus a coupon. 4 of the 5 are vanilla bean. >> >>Even making your own you have to be careful of ingredients. I imagine >>people don't even think of looking at ingredient lists or that type of >>product. >> >>Hood is a big brand around here. >>Light cream >>INGREDIENTS: LIGHT CREAM, DISODIUM PHOSPHATE. >> >>Heavy cream >>INGREDIENTS: CREAM, CARRAGEENAN, MONO & DIGLYCERIDES, POLYSORBATE 80. >> >>Fat free half and half >>INGREDIENTS: FAT FREE MILK, CORN SYRUP, CREAM**, ARTIFICAL COLOR*, >>DISODIUM PHOSPHATE, CARRAGEENAN, GUAR GUM AND VITAMIN A PALMITATE. *NOT >>IN REGULAR HALF & HALF **ADDS A TRIVIAL AMOUNT OF FAT > >I'd hate to buy that and only look at the ingredients after I got >home. > >== > >For some time now, I have been going off stuff with 'ingredients' and >avoiding as much as I can. As I mentioned the other day, I have stopped >buying cooked meats. I roast my own joints (roasts?), slice them and put in >the freezer. Much nicer. > >ps do you roast a roast ?? All the time. I never buy roast beef from the deli, it's injected with who knows what and too heavily seasoned on the surface... and will cost at least double the price of roasting one yourself. And deli roast beef is way too fatty. It's no work at all to prepare roast beef at home... only reason I can think why people buy roast beef at the deli is they can't use a knife. I do my own roast pork too, for sandwiches a boneless pork loin is perfect. However my favorite roast is a fresh ham, the king of roasts. Only I don't buy one often as even a half is too much for just the two of us, so it's a company dish. Roast fresh ham is the most festive holiday cut there is... a fresh ham puts a cured ham to shame. In the US most hams are cured because they can keep a long time. Fresh ham needs to be cooked and eaten right away, freezing ruins it. Shank Half: https://postimg.cc/image/eh93654dp/ Delicious: https://postimg.cc/image/nqb9g82z1/ Butt half: https://postimg.cc/image/vvtbegbt9/ A fantastic roast: https://postimg.cc/image/zff94hc0t/ |
Vanilla ice cream with no vanilla or cream
28 Aug 2018 John Kuthe wrote:
>Ed Pawlowski wrote: >>Wayne wrote: >> > >> > A woman who had been reading a label turned to me once askedd if I >> > thought what she was buying was very good as far as the ingredients >> > were concerned. When I saw the contents I replied with a polite by >> > emphatic "no". She didn't by it. Can't remember what the product >> > was, though. >> > >> >> Every once in a while I go through the store with an open mind. I want >> to buy something I've never had just to try something different, change >> up the rotation. Sadly, there is little that I'd buy. There are, >> however, loads of frozen prepared chemical laden foods. Bowls are >> suddenly popular. Indian, Asian, whatever, just microwave and dinner is >> ready. Uh, no thanks. >> >> I did buy a jar of Braswell's blueberry preserves. Pretty good. > >When I was a kid in the 1960's my mommy used to feed me breakfast cereals, >and while eating them my fave thing to read off the box was theiringredient list. >All that advertising crap was EASY to read, the chemical names in the ingredients >were HARD and thus more fun for me! > >One of my fave books as a kid was called Chemistry For Children too! I didn't only use a book I had the Gilbert chemistry set, the Gilbert microscope set too.. one of my first uses was to look at my sperm, all were wiggling... now I know what they were hunting. >I was not a normal child, nor a normal adult nor would I ever WANT TO BE! You got your wish. >I was far smarter than all my childhood cohorts and now >that we are all "grown up" I'm STILL smarter than most ALL of you! Um, self praise is no compliment. A lot more meaningful to hear on a daily basis that Popeye knows everything. |
Vanilla ice cream with no vanilla or cream
On Tue, 28 Aug 2018 21:35:45 -0700 (PDT), "
> wrote: >On Tuesday, August 28, 2018 at 10:59:27 PM UTC-5, John Kuthe wrote: >> >> I was not a normal child, nor a normal adult nor would I ever WANT TO BE! I was far smarter than all my childhood cohorts and now that we are all "grown up" I'm STILL smarter than most ALL of you! >> >> John Kuthe… >> >Oh shut up and quit tooting your own horn. We are NOT impressed with all your >buffoonery and neither are your roommates. >You're still a legend in your own mind. That would be a very puny legend. |
Vanilla ice cream with no vanilla or cream
On Tue, 28 Aug 2018 23:49:17 -0700, Leonard Blaisdell
> wrote: >In article >, Ed Pawlowski > >wrote: > >> Heavy cream >> INGREDIENTS: CREAM, CARRAGEENAN, MONO & DIGLYCERIDES, POLYSORBATE 80. > >Good Lord, you made me look. Our partial quart of heavy "whipping" >cream contains exactly that. The good news is that I bought it a month >ago, and what's left will be good until September 11th. I have to get >onto making a cream of asparagus or broccoli or cauliflower soup. I >have a lot of homemade chicken stock in the freezer and a blender wand. > >Thanks for the heads-up. > >leo Why ruin good homemade chicken stock with chemical laden cream... use chicken boullion. |
Vanilla ice cream with no vanilla or cream
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Vanilla ice cream with no vanilla or cream
Sheldon wrote
All the time. I never buy roast beef from the deli, it's injected with who knows what and too heavily seasoned on the surface... and will cost at least double the price of roasting one yourself. And deli roast beef is way too fatty. It's no work at all to prepare roast beef at home... only reason I can think why people buy roast beef at the deli is they can't use a knife. I do my own roast pork too, for sandwiches a boneless pork loin is perfect. However my favorite roast is a fresh ham, the king of roasts. Only I don't buy one often as even a half is too much for just the two of us, so it's a company dish. Roast fresh ham is the most festive holiday cut there is... a fresh ham puts a cured ham to shame. In the US most hams are cured because they can keep a long time. Fresh ham needs to be cooked and eaten right away, freezing ruins it. Shank Half: https://postimg.cc/image/eh93654dp/ Delicious: https://postimg.cc/image/nqb9g82z1/ Butt half: https://postimg.cc/image/vvtbegbt9/ A fantastic roast: https://postimg.cc/image/zff94hc0t/ == I can't show you mine because they are already roasted, sliced and in the freezer I have beef, pork and ham (which of course was gammon) |
Vanilla ice cream with no vanilla or cream
On Thursday, August 30, 2018 at 2:44:57 PM UTC-5, Sheldon wrote:
> > Why ruin good homemade chicken stock with > chemical laden cream... use chicken boullion. > > Bouillon is laden with salt. |
Vanilla ice cream with no vanilla or cream
On Thursday, August 30, 2018 at 4:01:22 PM UTC-4, wrote:
> On Thursday, August 30, 2018 at 2:44:57 PM UTC-5, Sheldon wrote: > > > > Why ruin good homemade chicken stock with > > chemical laden cream... use chicken boullion. > > > > > Bouillon is laden with salt. So is my homemade chicken stock. Cindy Hamilton |
Vanilla ice cream with no vanilla or cream
On Thursday, August 30, 2018 at 3:14:55 PM UTC-5, Cindy Hamilton wrote:
> > On Thursday, August 30, 2018 at 4:01:22 PM UTC-4, wrote: > > > On Thursday, August 30, 2018 at 2:44:57 PM UTC-5, Sheldon wrote: > > > > > > Why ruin good homemade chicken stock with > > > chemical laden cream... use chicken boullion. > > > > > > > > Bouillon is laden with salt. > > So is my homemade chicken stock. > > Cindy Hamilton > Don't get me wrong as I'm a firm believer in salt, but does yours have as much as one of those bouillon cubes? |
Vanilla ice cream with no vanilla or cream
On Thursday, August 30, 2018 at 4:18:20 PM UTC-4, wrote:
> On Thursday, August 30, 2018 at 3:14:55 PM UTC-5, Cindy Hamilton wrote: > > > > On Thursday, August 30, 2018 at 4:01:22 PM UTC-4, wrote: > > > > > On Thursday, August 30, 2018 at 2:44:57 PM UTC-5, Sheldon wrote: > > > > > > > > Why ruin good homemade chicken stock with > > > > chemical laden cream... use chicken boullion. > > > > > > > > > > > Bouillon is laden with salt. > > > > So is my homemade chicken stock. > > > > Cindy Hamilton > > > Don't get me wrong as I'm a firm believer in salt, but does yours have as > much as one of those bouillon cubes? Maybe. If you reconstituted the cube with a cup of water it probably would be as salty as my broth. I haven't had bouillon in a long time. Cindy Hamilton |
Vanilla ice cream with no vanilla or cream
On Thursday, August 30, 2018 at 3:43:39 PM UTC-5, Cindy Hamilton wrote:
> > On Thursday, August 30, 2018 at 4:18:20 PM UTC-4, wrote: > > > > > > Bouillon is laden with salt. > > > > > > So is my homemade chicken stock. > > > > > > Cindy Hamilton > > > > > Don't get me wrong as I'm a firm believer in salt, but does yours have as > > much as one of those bouillon cubes? > > Maybe. > > If you reconstituted the cube with a cup of water it probably would > be as salty as my broth. I haven't had bouillon in a long time. > > Cindy Hamilton > I think those store bought bouillon cubes just sit next to a chicken and the cube itself is just an escaped salt block that cows love. ;-) |
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