cybercat wrote:

> What an unlikely addiction!
>
> It began when I bought a small container for a condiment for the baked
> potatoes we had with small filets.

A denver omelette is just not complete without a side of sour cream. And
the inclusion of sour cream in a chocolate cake is also very good.
--
JL
>
> Then I made black bean nachos one day for lunch and remembered the leftover
> bit. Much added zing!
>
> Next thing I know, I am planning meals around it. Refrito burritos, lentil
> soup that just begs for a dollop.
>
> Speaking of which--I am no fan of low-fat anything, but after trying sour
> cream from all the major US national dairies, the tangiest, most delicious
> sour cream to me is made by Daisy, a southern company. The really odd thing
> is, I like their "light" sour cream better than their whole fat kind.
>
> Breakstone's sour cream, surprisingly, lacks sufficient tang or sour.
>
> I hope this current craving passes before I have to learn to make borscht or
> beef stroganoff!
>
>
>