In article
>, Old
Mother Ashby > wrote:
>Phred wrote:
>>In article >, Old
> Mother Ashby > wrote:
>>>Phred wrote:
[...]
>>>>Geez, Christine! Here you are, a bloody Aussie, and you're talking
>>>>about "pouring cream". What on earth is that? I *assume* you just
>>>>mean normal, fresh cream without all that "thickening" gunk added?
[...]
>>>Actually I meant the normal kind that comes with gelatine in it in case
>>>you want to whip it, not the pure stuff that doesn't pour. Fairly low
>>>butterfat ratio.
>>
>>Ah! That "slouch's cream" gunk. Don't know why you should find pure
>>cream (35%? BF) doesn't pour. I've never had any problem pouring it
>>into a cup of coffee on onto strawberries, etc. There is some pure
>>"double cream" here with much higher BF% which doesn't pour. Comes
>>from King Island IIRC (that place must be *big* .
>>
>Well I dunno, we just always buy the stuff with the gelatine added. Bit
>of gelatine never hurt anybody (unless made from mad cows, of course),
>and it's cheaper. We have other local brands of double cream here
>besides King Island.

Cheers, Phred.

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LID