"Phred" > wrote

> In article >, "Nancy Young"
> > wrote:

>>Eric Manuelli's Butternut Squash Soup

> I assume that "creme Fraiche" is fresh cream? If not, could you
> translate for a linguistically challenged Aussie, please?

http://www.epicurious.com/cooking/ho...=creme+fraiche
crème fraîche
[krehm FRESH]
This matured, thickened cream has a slightly tangy, nutty flavor and velvety
rich texture. The thickness of crème fraîche can range from that of
commercial sour cream to almost as solid as room-temperature margarine. In
France, where crème fraîche is a specialty, the cream is unpasteurized and
therefore contains the bacteria necessary to thicken it naturally. In
America, where all commercial cream is PASTEURIZED, the fermenting agents
necessary for crème fraîche can be obtained by adding buttermilk or sour
cream. A very expensive American facsimile of crème fraîche is sold in some
gourmet markets. The expense seems frivolous, however, when it's so easy to
make an equally delicious version at home. To do so, combine 1 cup whipping
cream and 2 tablespoons buttermilk in a glass container. Cover and let stand
at room temperature (about 70°F) from 8 to 24 hours, or until very thick.
Stir well before covering and refrigerate up to 10 days. Crème fraîche is
the ideal addition for sauces or soups because it can be boiled without
curdling. It's delicious spooned over fresh fruit or other desserts such as
warm cobblers or puddings.

> Incidentally, I've never seen pumpkin seed oil in the shops here; but
> some mob is planning to grow pumpkins somewhere around here for the
> express purpose of extracting the seed oil. It'll probably be for
> friggin' export, so you might be buying FNQ pumpkin seed oil yet. ;-)

(laugh) Perhaps if I saw it just in passing, I would buy it. I'm lazy, I
wouldn't
drive to 5 stores to look for it, if you know what I mean.

nancy