In article >, Old Mother Ashby > wrote:
>Phred wrote:
>>In article >, Old
> Mother Ashby > wrote:
[...]
>>>A dear old lady once gave a packet of cream of chicken soup that she
>>>swore was wonderful and to please her I made it up - not very nice, I'm
>>>afraid. And how anybody could ever drink packet chicken noodle soup if
>>>there was any alternative at all I cannot imagine.
>>
>>You just need to chop up some celery and bung that in while "cooking"
>>it. Some semi-crunchy celery makes all the difference -- whether it's
>>*enough* difference may be a matter of some controversy.
>>
>Somehow I don't feel the urge to find out for myself...
:-)
>>>While we're here let me share my nifty recipe for microwave gratin potatoes.
>>>
>>>Peel and thinly slice potatoes as for potato gratin or scallops. We're
>>>talking two large ones for two people. Put a layer in a deep microwave
>>>proof dish with salt, finely chopped garlic and a couple of teaspoons of
>>>pouring cream. Repeat layers (the garlic is optional). You should have
>>>used about three tablespoons of cream in total for two spuds. Microwave
>>>on medium for 10 minutes. If you want to you can bung it under the
>>>griller for a few minutes to get a crust so it looks as if it was all
>>>done in the oven.
[...]
>>Geez, Christine! Here you are, a bloody Aussie, and you're talking
>>about "pouring cream". What on earth is that? I *assume* you just
>>mean normal, fresh cream without all that "thickening" gunk added?
>
>Phred, need I remind you of all people that this is an international
>forum and I'm choosing my language with care.
>
>Actually I meant the normal kind that comes with gelatine in it in case
>you want to whip it, not the pure stuff that doesn't pour. Fairly low
>butterfat ratio.

Ah! That "slouch's cream" gunk. Don't know why you should find pure
cream (35%? BF) doesn't pour. I've never had any problem pouring it
into a cup of coffee on onto strawberries, etc. There is some pure
"double cream" here with much higher BF% which doesn't pour. Comes
from King Island IIRC (that place must be *big* .

Cheers, Phred.

--
LID

Phred wrote:

>In article >, Old Mother Ashby > wrote:
>
>
>>Phred wrote:
>>
>>
>>>In article >, Old
>>>
>>>
>>Mother Ashby > wrote:
>>
>>
>[...]
>
>
>>>>A dear old lady once gave a packet of cream of chicken soup that she
>>>>swore was wonderful and to please her I made it up - not very nice, I'm
>>>>afraid. And how anybody could ever drink packet chicken noodle soup if
>>>>there was any alternative at all I cannot imagine.
>>>>
>>>>
>>>You just need to chop up some celery and bung that in while "cooking"
>>>it. Some semi-crunchy celery makes all the difference -- whether it's
>>>*enough* difference may be a matter of some controversy.
>>>
>>>
>>>
>>Somehow I don't feel the urge to find out for myself...
>>
>>
>:-)
>
>
>>>>While we're here let me share my nifty recipe for microwave gratin potatoes.
>>>>
>>>>Peel and thinly slice potatoes as for potato gratin or scallops. We're
>>>>talking two large ones for two people. Put a layer in a deep microwave
>>>>proof dish with salt, finely chopped garlic and a couple of teaspoons of
>>>>pouring cream. Repeat layers (the garlic is optional). You should have
>>>>used about three tablespoons of cream in total for two spuds. Microwave
>>>>on medium for 10 minutes. If you want to you can bung it under the
>>>>griller for a few minutes to get a crust so it looks as if it was all
>>>>done in the oven.
>>>>
>>>>
>[...]
>
>
>>>Geez, Christine! Here you are, a bloody Aussie, and you're talking
>>>about "pouring cream". What on earth is that? I *assume* you just
>>>mean normal, fresh cream without all that "thickening" gunk added?
>>>
>>>
>>Phred, need I remind you of all people that this is an international
>>forum and I'm choosing my language with care.
>>
>>Actually I meant the normal kind that comes with gelatine in it in case
>>you want to whip it, not the pure stuff that doesn't pour. Fairly low
>>butterfat ratio.
>>
>>
>
>Ah! That "slouch's cream" gunk. Don't know why you should find pure
>cream (35%? BF) doesn't pour. I've never had any problem pouring it
>into a cup of coffee on onto strawberries, etc. There is some pure
>"double cream" here with much higher BF% which doesn't pour. Comes
>from King Island IIRC (that place must be *big* .
>
>Cheers, Phred.
>
>
>
Well I dunno, we just always buy the stuff with the gelatine added. Bit
of gelatine never hurt anybody (unless made from mad cows, of course),
and it's cheaper. We have other local brands of double cream here
besides King Island.

Christine

In article
>, Old
Mother Ashby > wrote:
>Phred wrote:
>>In article >, Old
> Mother Ashby > wrote:
>>>Phred wrote:
[...]
>>>>Geez, Christine! Here you are, a bloody Aussie, and you're talking
>>>>about "pouring cream". What on earth is that? I *assume* you just
>>>>mean normal, fresh cream without all that "thickening" gunk added?
[...]
>>>Actually I meant the normal kind that comes with gelatine in it in case
>>>you want to whip it, not the pure stuff that doesn't pour. Fairly low
>>>butterfat ratio.
>>
>>Ah! That "slouch's cream" gunk. Don't know why you should find pure
>>cream (35%? BF) doesn't pour. I've never had any problem pouring it
>>into a cup of coffee on onto strawberries, etc. There is some pure
>>"double cream" here with much higher BF% which doesn't pour. Comes
>>from King Island IIRC (that place must be *big* .
>>
>Well I dunno, we just always buy the stuff with the gelatine added. Bit
>of gelatine never hurt anybody (unless made from mad cows, of course),
>and it's cheaper. We have other local brands of double cream here
>besides King Island.

Cheers, Phred.

--
LID