hahabogus > wrote:

> How do you pour sour cream?
>
> That is if you don't heat it.

Real, good sour cream is pourable. Prepackaged, pasteurised commercial
stuff we buy at supermarkets is not really the real thing anymore.
Perhaps there are artisanal producers where you live, those making
cheese, butter and other milk products, and who might also offer sour
cream? Many years ago, in the markets in Russia, vendors (generally
peasants offering their own produce, etc.) would often ostentatiously
scoop up a ladleful of sour cream and let it pour slowly back into the
container to attract a customer by showing their sour cream's superior
consistency. I am told this is still the case here and there.

Victor