On Oct 14, 4:10*am, Bryan > wrote:
> On Thursday, October 13, 2011 3:52:20 PM UTC-5, dsi1 wrote:
> > On 10/13/2011 10:04 AM, Janet Bostwick wrote:
> > > On 13 Oct 2011 17:34:58 GMT, > *wrote:
>
> > >> I wanna make potatoes au gratin for potluck, today. *No milk in house
> > >> except 12 oz can of evap milk. *Jes how evaporated is it? *Will 12 oz
> > >> of evap stretch to 16 oz of reg milk?
>
> > >> nb
>
> > > Yes it will. *I would add something like Dijon mustard to kill the
> > > taste and the smell of it though.
> > > Janet US
>
> > I used to like it in coffee but won't use it any more because the high
> > amount of lactose in it gives me a tummy ache.
>
> > As it goes, a generation of Americans who had readily available
> > refrigeration and/or fresh milk will probably view it as a second-rate
> > product. Most of the rest of the world won't have the objections to it
> > as we do.
>
> It is "second rate" at best. *As you said, we have refrigerators. *Real, fresh milk is under $4/gallon. Canned milk is like instant coffee or RealLemon.
>

Instant coffee is ideal for adding coffee flavor to baked goods, as in
tiramisu. And I could never make quiche that didn't end up all runny
using fresh milk, or the half and half called for in most recipes.