Do they have the Kinder Surprise Eggs?
I usually bring those to the fam gathering for easter every year, tho this year it's a no go, so they will be in the freezer till then...
WileE, where do you find them? They're illegal to sell/have in the US, but my dad brought tons back from Switzerland when I was 5 and I really want some now....I remember playing with those little metal and plastic toys for a nice chunk of my childhood.
I often pick up a few when I'm in Switzerland, even though I don't have kids. Definitely a choking hazard, but the toys are usually very cute.
I've sometimes seen them in Italian delis. I don't know how they get thim into the country.
It's nice here, ninja. It's supposed to be a lovely 71 degrees.
Explain to me how someone doesn't understand the concept of cream. My brother's MIL was asking how white sauce is made, which I thought meant béchamel. She then elaborated that she wanted to know how to make pasta with shrimp and white sauce. I said it's made with cream. "What kind of cream?"
"So what do you do to it?"
"Nothing, you just add it and let it reduce."
"So it's something that already comes prepared?" (because in her world everything is already prepared)
"No, it's just cream. You know, it's like milk. You know how there's cream on top of milk? That's what it is. It's cream." (Bueller?)
It gets better when my dear mother explains how she likes to add a chicken bouillon to the sauce (sigh) and then in goes the cream and add a little salt, but not too much, because heavy cream has salt. As you can imagine, it was very difficult to keep calm and in fact I was not able to sound like anything other than a kid arguing when I loudly exclaimed "NO IT DOES NOT! HEAVY CREAM DOES NOT HAVE SALT ADDED TO IT! THAT CHICKEN BOUILLON YOU'RE THROWING IN THERE IS CHOCK-FULL OF SALT!!!!" Good lord, woman!
Whipping cream, heavy whipping cream...these things confuse me. And I don't want anything with funky stuff in the ingredients. Does it have to have some sort of stabilizer in it if you're whipping it for whipped cream? Why doesn't the label just say "cream"? Maybe my grocery doesn't have a good selection.
And this Silk brand vanilla almond milk? GROSS. Totally ruined my smoothie and I'll be going back to Almond Breeze of Full Circle brand.
Anyone wanna go grocery shopping with me today?
Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! . The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond. I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
Heavy cream is what the Brits call double cream. If you read the ingredients, it should just read cream.
Whipping cream is heavy cream with carageenan or some other stabilizer which is added because it makes it whip better. The truth is that good heavy cream, with sufficient fat whips beautifully and doesn't need the extra help. Whipping cream is pretty much always ultra-pasteurized and pretty much all that's sold at supermarkets these days.
I have to take a trip to Manhattan to buy cream at either the market or Whole Foods or a similar store (like Fairway or even Food Emporium) because it's pretty much impossible to find cream that isn't ultra-pasteurized, which I hate. This is one of the reasons the organic label means squat to me. Lots of supermarkets now carry organic heavy cream, which is pretty ultra-pasteurized 99% of the time, and I wish they'd just carry good, pasteurized cream. Whole Foods carries just pasteurized cream if I can't get it at the market. Tastes much better.
Ooh, fun! You might be interested in making pane al cioccolato, which requires a sourdough starter. I'm going to improvise mine with a commercial yeast biga that I'll be making today.
I made Dan Lepard's levain when I was playing with sourdough. He has so many great sourdough recipes in The Handmade Loaf!