Here's a recipe ya'll might enjoy. I don't think I've made real
butterscotch in quite some time, so it's about time. It's excellent on
vanilla ice cream or bread pudding. One fly in the ointment, it's the
deuce to find non-ultra pasturized heavy whipping cream. Oh, not so
hard for you metropolitans, but for us outlanders, where I'm surrounded
by miles of cattle and not a milk cow in the batch. I think I can make
UP HWC work ok, though.

http://tinyurl.com/383h7p

enjoy =D
nb

On Mar 28, 7:21*am, notbob > wrote:
> Here's a recipe ya'll might enjoy. *I don't think I've made real
> butterscotch in quite some time, so it's about time. *It's excellent on
> vanilla ice cream or bread pudding. *One fly in the ointment, it's the
> deuce to find non-ultra pasturized heavy whipping cream. *Oh, not so
> hard for you metropolitans, but for us outlanders, where I'm surrounded
> by miles of cattle and not a milk cow in the batch. *I think I can make
> UP HWC work ok, though.
>
> http://tinyurl.com/383h7p

Darn you! The thought of a butterscotch-hot fudge vanilla ice cream
sundae with chopped salted peanuts is just about driving me crazy this
morning.

Karen

On Fri, 28 Mar 2008 07:21:41 -0700, notbob > wrote:

>Oh, not so
>hard for you metropolitans, but for us outlanders, where I'm surrounded
>by miles of cattle and not a milk cow in the batch.

It's not *that* easy to find for us either.

--
See return address to reply by email
remove the smile first

On 2008-03-28, sf <sf> wrote:

> It's not *that* easy to find for us either.

I think Clover brand has an un-UP HWC. PW markets carry Clover. How about
TJ's?

nb

notbob > wrote in message
...
> On 2008-03-28, sf <sf> wrote:
>> It's not *that* easy to find for us either.
>>
> I think Clover brand has an un-UP HWC. PW
> markets carry Clover. How about TJ's?

Smart & Final carries UP HWC, too, although it's in 1/2 gallon
cartons...

I don't _think_ TJ's carries it, though, or the three I shop at
don't. 1/2-and-1/2, and organic 1/2-and-1/2 but not UP HWC...

The Ranger

On 2008-03-28, The Ranger > wrote:

> I don't _think_ TJ's carries it, though, or the three I shop at
> don't. 1/2-and-1/2, and organic 1/2-and-1/2 but not UP HWC...

I'm not even sure un-UP is really necessarry. Seems to me it's just an
affectation of snotty French chefs and American wannabes, now that I think
about it.

nb

On Fri, 28 Mar 2008 17:25:38 GMT, notbob > wrote:

>On 2008-03-28, sf <sf> wrote:
>
>> It's not *that* easy to find for us either.
>
>I think Clover brand has an un-UP HWC. PW markets carry Clover. How about
>TJ's?
>
>nb

TJs heavy cream is just pasteurized..not ultra-pasteurized.
Also, in the sfba, Berkeley Farms is not ultra-pasteurized. At least
it wasn't when I was there.

Christine

On Fri, 28 Mar 2008 10:35:20 -0700, "The Ranger"
> wrote:

>
>I don't _think_ TJ's carries it, though, or the three I shop at
>don't. 1/2-and-1/2, and organic 1/2-and-1/2 but not UP HWC...
>
>The Ranger
>

Yes they do. At least every TJs I have been to, has always carried
it. Even in the sfba.

Christine

In article >, sf wrote:

> On Fri, 28 Mar 2008 07:21:41 -0700, notbob > wrote:
>
> >Oh, not so
> >hard for you metropolitans, but for us outlanders, where I'm surrounded
> >by miles of cattle and not a milk cow in the batch.
>
> It's not *that* easy to find for us either.

Lovin' being in New Zealand right now.

Miche

--
Electricians do it in three phases

On Fri, 28 Mar 2008 07:21:41 -0700, notbob > wrote:

>Here's a recipe ya'll might enjoy. I don't think I've made real
>butterscotch in quite some time, so it's about time. It's excellent on
>vanilla ice cream or bread pudding. One fly in the ointment, it's the
>deuce to find non-ultra pasturized heavy whipping cream. Oh, not so
>hard for you metropolitans, but for us outlanders, where I'm surrounded
>by miles of cattle and not a milk cow in the batch. I think I can make
>UP HWC work ok, though.
>
>http://tinyurl.com/383h7p
>
>enjoy =D
>nb

The last issue of Saveur magazine was all about butter. Here is their
butterscotch recipe.
http://preview.tinyurl.com/358c6t

I sympathize with you, It is very hard and frustrating trying to find
non-ultra pasteurized heavy cream. The only place I've found it was at
Trader Joes.

Have you made it yet? I'm getting my ingredients for it tomorrow.

koko
---
http://www.kokoscorner.typepad.com
updated 3/26
"There is no love more sincere than the love of food"
George Bernard Shaw

One time on Usenet, notbob > said:

> Here's a recipe ya'll might enjoy. I don't think I've made real
> butterscotch in quite some time, so it's about time. It's excellent on
> vanilla ice cream or bread pudding. One fly in the ointment, it's the
> deuce to find non-ultra pasturized heavy whipping cream. Oh, not so
> hard for you metropolitans, but for us outlanders, where I'm surrounded
> by miles of cattle and not a milk cow in the batch. I think I can make
> UP HWC work ok, though.
>
> http://tinyurl.com/383h7p
>
> enjoy =D
> nb

Why does it have to be non-ultra pasturized? I'm just curious...

--
Jani in WA

On 2008-03-29, Little Malice > wrote:

> Why does it have to be non-ultra pasturized? I'm just curious...

I've been looking it up on the net. Evidently, ultra-pasteurized is heated
to a higher temp longer, which increases it ability to withstand spoilage.
No bugs, no spoil. I can attest to this, having kept UP/HWC for almost two
months without a problem. But apparently, the extended pasteurization
process also degrades the quality and flavor, so good chefs and food purists
eschew it. Like I said before, for making butterscotch, I doubt it is a
problem to use UH/HWC. Who's gonna taste it with all the brown sugar, anyway?

nb

wrote:

> The last issue of Saveur magazine was all about butter. Here is their
> butterscotch recipe.
> http://preview.tinyurl.com/358c6t


Isn't that butter rum? I don't do alcohol-based foods, but my mom
says there's a big difference to her between butterscotch and butter
rum.

Serene

notbob wrote:
> Here's a recipe ya'll might enjoy. I don't think I've made real
> butterscotch in quite some time, so it's about time. It's excellent on
> vanilla ice cream or bread pudding. One fly in the ointment, it's the
> deuce to find non-ultra pasturized heavy whipping cream. Oh, not so
> hard for you metropolitans, but for us outlanders, where I'm surrounded
> by miles of cattle and not a milk cow in the batch. I think I can make
> UP HWC work ok, though.
>
> http://tinyurl.com/383h7p
>
> enjoy =D
> nb
>
>
I live in a large Canadian city, but none of my local grocers carries
whipping cream that hasn't been adulterated with carageenan or other
thickeners and stabilizers. I'm having the same problem with other
dairy products as well, particularly sour cream. The only commercial
ice cream I can buy that doesn't contain gums, stabilizers and
thickeners is Haagen Dazs and, while I'd like to make my own, finding
"whipping cream" that is that and nothing more is well nigh impossible.

In article >,
says...
> notbob wrote:
> > Here's a recipe ya'll might enjoy. I don't think I've made real
> > butterscotch in quite some time, so it's about time. It's excellent on
> > vanilla ice cream or bread pudding. One fly in the ointment, it's the
> > deuce to find non-ultra pasturized heavy whipping cream. Oh, not so
> > hard for you metropolitans, but for us outlanders, where I'm surrounded
> > by miles of cattle and not a milk cow in the batch. I think I can make
> > UP HWC work ok, though.
> >
> > http://tinyurl.com/383h7p
> >
> > enjoy =D
> > nb
> >
> >
> I live in a large Canadian city, but none of my local grocers carries
> whipping cream that hasn't been adulterated with carageenan or other
> thickeners and stabilizers. I'm having the same problem with other
> dairy products as well, particularly sour cream. The only commercial
> ice cream I can buy that doesn't contain gums, stabilizers and
> thickeners is Haagen Dazs and, while I'd like to make my own, finding
> "whipping cream" that is that and nothing more is well nigh impossible.
>

You can use heavy cream too. It just takes a little bit more effort to
get it to transition.

T wrote:
> In article >,
> says...
>> notbob wrote:
>>> Here's a recipe ya'll might enjoy. I don't think I've made real
>>> butterscotch in quite some time, so it's about time. It's excellent on
>>> vanilla ice cream or bread pudding. One fly in the ointment, it's the
>>> deuce to find non-ultra pasturized heavy whipping cream. Oh, not so
>>> hard for you metropolitans, but for us outlanders, where I'm surrounded
>>> by miles of cattle and not a milk cow in the batch. I think I can make
>>> UP HWC work ok, though.
>>>
>>> http://tinyurl.com/383h7p
>>>
>>> enjoy =D
>>> nb
>> >
>> >
>> I live in a large Canadian city, but none of my local grocers carries
>> whipping cream that hasn't been adulterated with carageenan or other
>> thickeners and stabilizers. I'm having the same problem with other
>> dairy products as well, particularly sour cream. The only commercial
>> ice cream I can buy that doesn't contain gums, stabilizers and
>> thickeners is Haagen Dazs and, while I'd like to make my own, finding
>> "whipping cream" that is that and nothing more is well nigh impossible.
>>
>
> You can use heavy cream too. It just takes a little bit more effort to
> get it to transition.
>
>
As far as I recall, at least in the part of Canada in which I live,
"whipping cream" and "heavy cream" are the same thing, ie, cream with a
35% butterfat content. The other creams available here are 18%
("cereal" or "table" cream) and 10% ("half and half"), and milk is
either 4% ("homogenized"), 2%, 1%, or skim ("nonfat").