Quote:
Originally Posted by hoverfly
Pleased to hear it. Can you get what in the UK is called Extra Thick Double Cream? I know that JoBleau was having bigtime difficulties and he's from Canada too. If in doubt, maybe check this Wikipedia link:
Types of cream in the UK
Even better if yo could find Clotted Cream, now that is the beez neez you might say or some call in solidified heart attack. Here is the Wiki link: Clotted Cream
This is the single most amazing stuff ever. We usually get Devonshire Clotted Cream from our local shop with a fat content of 68%, so high in fact, it does come with a golden layer of pure butter on top of it. Not for the faint hearted or those scared of suffering a heart attack but most certainly qualifying for the accolade of 'Food Porn'. |
Hey Hoverfly. Well we get creme fraiche here and I use that A LOT for cooking (more than I should). Is that what you're talking about? I absolutely love it. Sometimes I'm tempted to eat it right out of the container, but I know that wouldn't be healthy lol.
This is what I use for baking. Liberte, I believe is a Canadian product from Montreal. They make yogurt and all sorts of dairy products. I am just thankful they sell it here in Newfoundland (the island I live on).
I found your tips VERY useful. I'm always looking for new ways to reuse food and save money. I'm also a bit of a environmentalist (compost, recycling, etc). I will admit though, I am a bit (okay, a lot) neurotic about germs and food spoiling. So while I don't keep food past their expiration date, I ALWAYS try to use up the food before it 'spoils'. A good way to do use of up the food before expiration date is to invite friends or family over (everyone loves a free cooked meal, right?) or I'll cook something and store in it a few separate containers and freeze it.
I'll read the rest of this later, I'm going to be late for work. Oh dear. lol
ps/ creme fraiche is amazing in banana bread!