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This decades “health woo”
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HeliumIsNoble wrote: »P.S. I'm in a budget supermarket right now, shopping for lunch.
My choices are confined to single cream, double cream, vanilla custard, soured cream, crème fraîche, fat reduced crème fraîche and something called real dairy cream which comes in a can. Light "real dairy cream" in a can is out of stock.
This was Helium, reporting live from Aldi, England. You can support me on Patreon.
I absolutely love tinned cream even though it tastes nothing like fresh cream!
The worst possible version has to be Bird's Dream Topping but I'm probably showing my age. The bitter disappointment, as a child, of being offered cream which turned out to be dream topping has never left me1 -
My mother-in-law bought a pack of that to do baking with the children the summer before last. Then she gave me the half-used packet to use up.comptonelizabeth wrote: »HeliumIsNoble wrote: »P.S. I'm in a budget supermarket right now, shopping for lunch.
My choices are confined to single cream, double cream, vanilla custard, soured cream, crème fraîche, fat reduced crème fraîche and something called real dairy cream which comes in a can. Light "real dairy cream" in a can is out of stock.
This was Helium, reporting live from Aldi, England. You can support me on Patreon.
I absolutely love tinned cream even though it tastes nothing like fresh cream!
The worst possible version has to be Bird's Dream Topping but I'm probably showing my age. The bitter disappointment, as a child, of being offered cream which turned out to be dream topping has never left me
Reader, it's still in the cupboard.
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GaleHawkins wrote: »janejellyroll wrote: »GaleHawkins wrote: »OK but it is good to know FULL-FAT MILK COULD CUT RISK OF STROKE, HEART ATTACK, STUDY SAYS. In light of this study perhaps Heavy Whipping Cream use could do even more to reduce risk of stroke and heart attack.
Yes, it's interesting to know. It will be interesting to see if it is replicated in other studies, it will be interesting to see if there is a benefit if we can further determine what exactly is providing the benefit. But why would you assume on the strength of this study alone that heavy whipping cream would do even more?
Could it have something to do with the fact that you're constantly promoting the consumption of heavy whipping cream anyway?
Higher fat content of fatty acids.
WM has dropped HWC by the half gallon and the quart size is the price of a half gallon of half and half so no WOE change in coffee. Well that's what I get at McDonald's with my two quarter pound fresh beef with mustard.
Given what we know so far, that seems like a pretty big assumption.1 -
I so, so, so love that this thread has suddenly become all about all the different kinds of creams. MY PEOPLE!
I believe in the US we also have "light whipping cream." I know this because I went on a cooking binge while snowed in this weekend, including Irish scones (eaten with double Devon cream....which is clotted cream, isn't it? It's basically like a butter in a jar), quiche (made with heavy cream) and creme fraiche (my starter called for light whipping cream, but I just mixed a pint of heavy cream with a cup of half-and-half and called it a day) (this was so I could make homemade Ranch dressing as per another thread).
Mmmm....cream....
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comptonelizabeth wrote: »HeliumIsNoble wrote: »P.S. I'm in a budget supermarket right now, shopping for lunch.
My choices are confined to single cream, double cream, vanilla custard, soured cream, crème fraîche, fat reduced crème fraîche and something called real dairy cream which comes in a can. Light "real dairy cream" in a can is out of stock.
This was Helium, reporting live from Aldi, England. You can support me on Patreon.
I absolutely love tinned cream even though it tastes nothing like fresh cream!
The worst possible version has to be Bird's Dream Topping but I'm probably showing my age. The bitter disappointment, as a child, of being offered cream which turned out to be dream topping has never left me
For some reason my eyeballs read that as "Bird's Dropping Topping."
No correlation to the actual product, I am sure.
I believe in the US we have a wide variety of tinned and condensed and condensed sweetened creams and such. They are very handy for making a cheesecake.2 -
magnusthenerd wrote: »GaleHawkins wrote: »janejellyroll wrote: »GaleHawkins wrote: »OK but it is good to know FULL-FAT MILK COULD CUT RISK OF STROKE, HEART ATTACK, STUDY SAYS. In light of this study perhaps Heavy Whipping Cream use could do even more to reduce risk of stroke and heart attack.
Yes, it's interesting to know. It will be interesting to see if it is replicated in other studies, it will be interesting to see if there is a benefit if we can further determine what exactly is providing the benefit. But why would you assume on the strength of this study alone that heavy whipping cream would do even more?
Could it have something to do with the fact that you're constantly promoting the consumption of heavy whipping cream anyway?
Higher fat content of fatty acids.
What? What does that even mean, what is it in relation to? It sounds odd to say fat content of fatty acids. Like saying the water content of H2O. At best I could think you could mean that some fats will have a glyceride on them, so essentially there are fats with less fatty acids, but I don't think that is what you're talking about.
chemistryexplained.com/Di-Fa/Fats-and-Fatty-Acids.html2 -
French_Peasant wrote: »I so, so, so love that this thread has suddenly become all about all the different kinds of creams. MY PEOPLE!
I believe in the US we also have "light whipping cream." I know this because I went on a cooking binge while snowed in this weekend, including Irish scones (eaten with double Devon cream....which is clotted cream, isn't it? It's basically like a butter in a jar), quiche (made with heavy cream) and creme fraiche (my starter called for light whipping cream, but I just mixed a pint of heavy cream with a cup of half-and-half and called it a day) (this was so I could make homemade Ranch dressing as per another thread).
Mmmm....cream....
I’ve been trying my hardest to stay out of the cream conversation as I was having dreams of double Devon cream and Cornish clotted cream.
They are 2 completely different types of cream. Clotted cream is even thicker than the double Devon cream.
The clotted cream is what traditionally goes on scones, not double Devon.
When I lived in Cornwall we were able to get locally made clotted cream ice cream. The best ice cream ever.
Cream is my weakness, I can go without chocolate no problem; without cream, I’d cry.
I’m sure whipping cream is available in the UK, just don’t know how it is labeled. All the cakes I buy when visiting have whipped cream in them. (Visiting, so don’t get the opportunity to bake)
Cheers, h.5 -
GaleHawkins wrote: »magnusthenerd wrote: »GaleHawkins wrote: »janejellyroll wrote: »GaleHawkins wrote: »OK but it is good to know FULL-FAT MILK COULD CUT RISK OF STROKE, HEART ATTACK, STUDY SAYS. In light of this study perhaps Heavy Whipping Cream use could do even more to reduce risk of stroke and heart attack.
Yes, it's interesting to know. It will be interesting to see if it is replicated in other studies, it will be interesting to see if there is a benefit if we can further determine what exactly is providing the benefit. But why would you assume on the strength of this study alone that heavy whipping cream would do even more?
Could it have something to do with the fact that you're constantly promoting the consumption of heavy whipping cream anyway?
Higher fat content of fatty acids.
What? What does that even mean, what is it in relation to? It sounds odd to say fat content of fatty acids. Like saying the water content of H2O. At best I could think you could mean that some fats will have a glyceride on them, so essentially there are fats with less fatty acids, but I don't think that is what you're talking about.
chemistryexplained.com/Di-Fa/Fats-and-Fatty-Acids.html
That doesn't clarify what you meant in your comment. Are you actually saying there's something better about more fat in a fat containing substance being composed of free fatty acids than a triglyceride?6 -
middlehaitch wrote: »French_Peasant wrote: »I so, so, so love that this thread has suddenly become all about all the different kinds of creams. MY PEOPLE!
I believe in the US we also have "light whipping cream." I know this because I went on a cooking binge while snowed in this weekend, including Irish scones (eaten with double Devon cream....which is clotted cream, isn't it? It's basically like a butter in a jar), quiche (made with heavy cream) and creme fraiche (my starter called for light whipping cream, but I just mixed a pint of heavy cream with a cup of half-and-half and called it a day) (this was so I could make homemade Ranch dressing as per another thread).
Mmmm....cream....
I’ve been trying my hardest to stay out of the cream conversation as I was having dreams of double Devon cream and Cornish clotted cream.
They are 2 completely different types of cream. Clotted cream is even thicker than the double Devon cream.
The clotted cream is what traditionally goes on scones, not double Devon.
When I lived in Cornwall we were able to get locally made clotted cream ice cream. The best ice cream ever.
Cream is my weakness, I can go without chocolate no problem; without cream, I’d cry.
I’m sure whipping cream is available in the UK, just don’t know how it is labeled. All the cakes I buy when visiting have whipped cream in them. (Visiting, so don’t get the opportunity to bake)
Cheers, h.
Well, I definitely think I need to come back to England and get a proper education in Creams, along with Scones 101, the proper pronunciation, and 201, Jam First or Cream?
Last time I was in England I was studying abroad in college and got a proper education in Beer.
Here are some interesting numbers I found:
Half-and-half contains 12% butterfat
Light cream contains 20% butterfat
Whipping cream contains 35% butterfat
Heavy cream contains 38% butterfat
Double cream contains 48% butterfat
Clotted cream (Cornish or Devon) contains 55% butterfat10 -
comptonelizabeth wrote: »The worst possible version has to be Bird's Dream Topping but I'm probably showing my age. The bitter disappointment, as a child, of being offered cream which turned out to be dream topping has never left me
urgh - gipping! my mum used to serve that up. #notcream
eta: I just remembered another brand of #notcream : Tip Top anyone else remember that particular crime against food?
1 -
Coconut oil.....saturated fat is good...okaaaayyyy..0
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sytchequeen wrote: »comptonelizabeth wrote: »The worst possible version has to be Bird's Dream Topping but I'm probably showing my age. The bitter disappointment, as a child, of being offered cream which turned out to be dream topping has never left me
urgh - gipping! my mum used to serve that up. #notcream
eta: I just remembered another brand of #notcream : Tip Top anyone else remember that particular crime against food?
I'll go you one better. Powdered milk.
I drank that crap 60 years ago because my mom used it to save money. My sister and I eventually revolted because it was revolting! 5 -
sytchequeen wrote: »comptonelizabeth wrote: »The worst possible version has to be Bird's Dream Topping but I'm probably showing my age. The bitter disappointment, as a child, of being offered cream which turned out to be dream topping has never left me
urgh - gipping! my mum used to serve that up. #notcream
eta: I just remembered another brand of #notcream : Tip Top anyone else remember that particular crime against food?
I see your Dream Topping, and raise you Cool Whip
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sytchequeen wrote: »comptonelizabeth wrote: »The worst possible version has to be Bird's Dream Topping but I'm probably showing my age. The bitter disappointment, as a child, of being offered cream which turned out to be dream topping has never left me
urgh - gipping! my mum used to serve that up. #notcream
eta: I just remembered another brand of #notcream : Tip Top anyone else remember that particular crime against food?
I see your Dream Topping, and raise you Cool Whip
Dream Whip topping mix (powder in packets) is pretty awful, and still - somewhat to my surprise - still available in the US. I remembered it from childhood, and thought it long gone - but just searched and found it's still made, and available at Walmart (among others). I won't be buying any.
I assume it's similar to what others are talking about, available in other places.INGREDIENTS: SUGAR, DEXTROSE, PALM KERNEL OIL, DRIED CORN SYRUP, MODIFIED CORNSTARCH, PROPYLENE GLYCOL MONOSTEARATE (EMULSIFIER), SODIUM CASEINATE (FROM MILK), ACETYLATED MONOGLYCERIDES (EMULSIFIER), CONTAINS LESS THAN 2% OF WATER, SODIUM ALUMINOSILICATE (ANTICAKING AGENT), MODIFIED CELLULOSE, MONO- AND DIGLYCERIDES (EMULSIFIER), CELLULOSE GEL, CELLULOSE GUM, ARTIFICIAL FLAVOR, NATURAL FLAVOR, ARTIFICIAL COLOR INCLUDING YELLOW 5 AND YELLOW 6.
Yum? Not!
(Sorry about the shouty-caps: Came from the source site.)2 -
Argggh, has a childhood yen to see if dream topping was as bad as I thought as a child (uk). Found a tub of dream whip (Canada) to test.
One spoonful taken out, the rest is somewhere in the back of the freezer.
It was just as I remembered.
(Also had to test Heinz ketchup (Canada) which I can’t stand, against Heinz tomato sauce (uk) still like, even though it is now ketchup (I think))
Cheers, h.0 -
French_Peasant wrote: »comptonelizabeth wrote: »HeliumIsNoble wrote: »P.S. I'm in a budget supermarket right now, shopping for lunch.
My choices are confined to single cream, double cream, vanilla custard, soured cream, crème fraîche, fat reduced crème fraîche and something called real dairy cream which comes in a can. Light "real dairy cream" in a can is out of stock.
This was Helium, reporting live from Aldi, England. You can support me on Patreon.
I absolutely love tinned cream even though it tastes nothing like fresh cream!
The worst possible version has to be Bird's Dream Topping but I'm probably showing my age. The bitter disappointment, as a child, of being offered cream which turned out to be dream topping has never left me
For some reason my eyeballs read that as "Bird's Dropping Topping." No correlation to the actual product, I am sure.
I believe in the US we have a wide variety of tinned and condensed and condensed sweetened creams and such. They are very handy for making a cheesecake.
No, Birds dropping topping is a much better description3 -
sytchequeen wrote: »comptonelizabeth wrote: »The worst possible version has to be Bird's Dream Topping but I'm probably showing my age. The bitter disappointment, as a child, of being offered cream which turned out to be dream topping has never left me
urgh - gipping! my mum used to serve that up. #notcream
eta: I just remembered another brand of #notcream : Tip Top anyone else remember that particular crime against food?
I see your Dream Topping, and raise you Cool Whip
Do you pronounce the H in that? 1 -
comptonelizabeth wrote: »sytchequeen wrote: »comptonelizabeth wrote: »The worst possible version has to be Bird's Dream Topping but I'm probably showing my age. The bitter disappointment, as a child, of being offered cream which turned out to be dream topping has never left me
urgh - gipping! my mum used to serve that up. #notcream
eta: I just remembered another brand of #notcream : Tip Top anyone else remember that particular crime against food?
I see your Dream Topping, and raise you Cool Whip
Do you pronounce the H in that?
I hate the H out of it: Is that similar?
1 -
comptonelizabeth wrote: »sytchequeen wrote: »comptonelizabeth wrote: »The worst possible version has to be Bird's Dream Topping but I'm probably showing my age. The bitter disappointment, as a child, of being offered cream which turned out to be dream topping has never left me
urgh - gipping! my mum used to serve that up. #notcream
eta: I just remembered another brand of #notcream : Tip Top anyone else remember that particular crime against food?
I see your Dream Topping, and raise you Cool Whip
Do you pronounce the H in that?
I hate the H out of it: Is that similar? 1 -
I keep checking in to see if we're still talking about food. I am not disappointed.4
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