they uped the price of Cooking cream, 8.5 NIS from the supermarket
how much does it cost in your region ?
on the one hand my alfredo spageti is great, but at this price maybe I"ll stick with only my napolitana spageti.
Printable View
they uped the price of Cooking cream, 8.5 NIS from the supermarket
how much does it cost in your region ?
on the one hand my alfredo spageti is great, but at this price maybe I"ll stick with only my napolitana spageti.
Indeed, this qualifies for a thread in the world event section!
are you sarcastic ? when they uped the price of cottage cheese it resulted in 400,000 people protest.
people also started to make cottage cheese out of cooking cream which WAS cheaper than the one sold.
Wow, you must really like your cheese over there.
Also, don't you think that price of an article should be accompanied by the volume/weight/amount ?!
Oh Moti's been passionate about his cheese since he was very young. Fromage 5 I believe.
I had to do some detective work to find that out. In the end it was Emental dear Watson.
Sorry, terrible pun. I'll try to add some Gloucester it.
Anyway, I heard the last time cottage cheese went up the protesters kidnapped several officials and held them to Branson.
I hope these puns don't offend anyone. I'll have to tread Caerphilly.
I'm on a roll.
Sounds like a bunch of Cheez Whiz to me.
Sounds like they created a cottage industry.Quote:
Originally Posted by moti barski
8.5NIS for 250 mililitter of cooking cream :mad:
It's about $1.3 here, but it's not a really prominent article in our cooking here.
8.5 NIS per ton? That's a good deal.Quote:
Originally Posted by moti barski
You buy cooking cream by the ton? I'd make some cheesy remark about that, but it might curdle your blood, or make you go a whey.
they now uped the price of electricity by 4.7% despite finding natural gas a while back. a big protest is scheduled for saturday night.
those who love money, will never be satisfied with what they have
Neither will inflation.
This may sound feeble attempt at humor, but I assure you it is a serious question....what the heck is cooking cream?
:cry::cry::cry:Quote:
Originally Posted by Hack
cooking cream it is the most fatty floating layer of cow milk.Quote:
Originally Posted by Hack
I figured that it is what is sold in the US under the name Heavy Cream, or Whipping Cream.
Oh, have they started using cream for heavy whipping now? That's news to me.
Moti, what the heck do you do with just 250 mililitre of cooking cream? Do you have to buy the milk and the cream separately? Maybe if you buy a buffalo (or a cow or a goat or another animal able to produce milk fit for human consumption) you could make 250 ml cream at home yourself!
Oh, no, I can't believe it! The electricity has gone up! So now it will be costlier to heat up the milk and so the cost of getting the cream out of it will go up!
Wait, isn't this thread about the very same thing?
I still can't understand why you have to buy that cream separately. Do they sell milk disassembled?
.
https://lh5.googleusercontent.com/-x...029_134653.jpg
Hasn't anyone seen this in a supermarket?
Saw that online. Seems to be a dairy-based chemical goo used as a sauce.Quote:
Originally Posted by abhijit
The "Santa Fe" version has:
It's also called CREME not CREAM, probably for legal reasons (no significant amount of cream even in it?).Quote:
Pasteurized nonfat milk and milkfat, water, whey, whey protein concentrate, salt, red bell peppers, cheese culture, onions, maltodextrin, garlic, tapioca starch, spice, yeast extract, sugar, lactic acid, corn flour, carob bean gum, guar gum, natural flavor, corn syrup, citric acid, chipotle chili pepper, lime juice, sorbic acid (as a preservative), jalapeno peppers, vitamin A palmiate.
Quote:
Originally Posted by dilettante
Good thing, I didn't buy it yet. I was planning on substituting shredded cheese with this stuff in Pasta.
Might taste just fine, but I've read that a better substitute is easy to make:
You could probably replace those chilis by whatever you like: garlic and basil, etc.Quote:
Do yourself a favor and skip the “creme”. Make your own- just mix sour cream and cream cheese, and gently heat over low heat with chopped green chiles until the cream cheese is smooth for an out of this world sauce for chicken. And that’s real food, too.
I hear that Herman Cain used that stuff at his pizza joints.
(OK, now this thread qualifies to be under World Events)
actually, 250ml suffices for 4 servings ( 2 packs of spageti ) of alfredo spageti.
Wait, What?!! This has to be the single most mad recipe for cream I've ever seen! Why wouldn't you just use... well... CREAM?!! Did this come from Moti's Battle Programming guide? And what the hell are jalapenos doing in there?!!!! And why in the world would you mix nonfat milk and milk fat instead of using... ooh I don't know, MILK?!!!!!Quote:
Pasteurized nonfat milk and milkfat, water, whey, whey protein concentrate, salt, red bell peppers, cheese culture, onions, maltodextrin, garlic, tapioca starch, spice, yeast extract, sugar, lactic acid, corn flour, carob bean gum, guar gum, natural flavor, corn syrup, citric acid, chipotle chili pepper, lime juice, sorbic acid (as a preservative), jalapeno peppers, vitamin A palmiate
Nope, it's no good. I am unable to fully express my bewilderment at this because the exclamation key on my keboard would break before I managed it.
That's the justification behind naming it Creme and not Cream.Quote:
Originally Posted by FunkyDexter
that's not my recipe at all, where is it fromQuote:
Originally Posted by FunkyDexter
what you have there is a recipe for diarrhea.
So, if this was fed to a bunch of convicts, it would amount to a run-on sentence?Quote:
Originally Posted by moti barski
You can substitute Habeneros to give the creme a bit more kick and a superior flavor. However, the whole thing appears to be nothing more than party dip, so why don't they just call it that?
I think the texture is meant to be more like gravy than a dip. The stuff I've seen on applications involved chicken, pasta, etc.
A marinade.
Man, that makes me hungry.
mb's alfredo recipe
chopped garlic + cube of butter + spoon of black peper + cooking cream + 1\4 hand of crumbled bulgarian (solid white ) cheese + champignon :
cook in a small pot over fire while storing from below till souce starts jumping, then wait 10min for cooling
garlic bread :
bread + oliveoil + oregano + crushed garlic 15 - 20min 300C in oven
spageti : boil water in big pot, after boil add T spoon of salt, add spageti, wait 10min or 12 min for aldente spageti
Does the crushed garlic need to be heated in the oven or does the whole bread + oil + ... combo?
What if you replace olive oil with coconut oil?
More important: If you put olive oil in the oven for 15-20 minutes at 300c temperature, won't popeye kill ya?
.
it doesn't mater
Sounds good. I'd go lighter on the black pepper, or substitute in dried chilis, but that's just because I burned out on black pepper several years ago and don't tolerate it in strong concentrations these days.
Which part, the first, the second or the third? Or all of it?Quote:
Originally Posted by moti barski
.
all parts
If all the parts don't matter, why use them?
.
If all parts don't matter, then that recipe is for anti-matter, which is best not to eat (it burns your tongue).
This thread has slowed down a bit. Does It Matter? Probably the reason.
Can you say "does it not antimatter?" and mean the same thing?
.