matmat Posted September 29, 2007 Report Share Posted September 29, 2007 "fat free half-and-half" please explain. Quote Link to comment Share on other sites More sharing options...
Elianna Posted September 29, 2007 Report Share Posted September 29, 2007 Maybe it's not technically cream, but some other substance that is like cream? (And mix that with skim milk) Quote Link to comment Share on other sites More sharing options...
matmat Posted September 29, 2007 Author Report Share Posted September 29, 2007 i *know* that's all it is -- a coffee creamer, buuuuut... by legal definition half and half is supposed to be something like 18% (i may have the exact number wrong) milkfat... so fat-free half-and-half sounds awful. B) Quote Link to comment Share on other sites More sharing options...
Al_U_Card Posted September 29, 2007 Report Share Posted September 29, 2007 Can you say "soy protein emulsion"? Quote Link to comment Share on other sites More sharing options...
pclayton Posted September 29, 2007 Report Share Posted September 29, 2007 I've noticed some changes too. Sugar / High Fructose Corn Syrup, etc. has been replaced with "Cane Juice" or "Turbinado". Seems a lot less harmful doesn't it? Quote Link to comment Share on other sites More sharing options...
helene_t Posted October 4, 2007 Report Share Posted October 4, 2007 Maybe off-topic, but in reminds me of the cat at a Tasmanian youth hostel that was on diet because it looked more like a pig than like a cat. One day it was found eating half a chicken. - "Why the f... did you give him half a chicken, the notes on the walls say you're not supposed to feed it?"- "But ... it was an 85% fat-free chicken". So half-and-half means 50% cream and 50% milk? In the Netherlands it means 50% minced pork and 50% minced beef. Another Anglo-saxon phenomena that I have to get used to is Yorkshire pudding. When I refered to it as "sugar-free merinque" everyone understood what I meant but I was told it was not the correct term. Quote Link to comment Share on other sites More sharing options...
matmat Posted October 4, 2007 Author Report Share Posted October 4, 2007 elsewhere it means 50% some alcohol, 50% some other alcohol 100% drink.... btw... off topic? in this forum?! Quote Link to comment Share on other sites More sharing options...
Al_U_Card Posted October 4, 2007 Report Share Posted October 4, 2007 Another Anglo-saxon phenomena that I have to get used to is Yorkshire pudding. When I refered to it as "sugar-free merinque" everyone understood what I meant but I was told it was not the correct term. mmmmYorkshire pudding....you put the beef drippings in the pudding cup with a slice of onion....when caramelized you add the batter and 8 minutes later....heavenly delight! Americans know this treat as the "popover" but it is hardly a staple. Quote Link to comment Share on other sites More sharing options...
mycroft Posted October 4, 2007 Report Share Posted October 4, 2007 Pudding cup? Pudding Cup? What are you, some rozzer Southerner? You put the casserole tray full of Yorkshire under the roast, where the drippings will go, so you don't ruin the oven (well, at least that's our excuse for making Yorkshire Pudding). Michael. Quote Link to comment Share on other sites More sharing options...
Al_U_Card Posted October 4, 2007 Report Share Posted October 4, 2007 We actually use muffin trays....but that sounded too fey so I improvised. Usually the smaller the muffin size the better Quote Link to comment Share on other sites More sharing options...
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