Last week my niece came through town to crash at my house overnight.
I was buying produce and the apples looked so nice with the local Kroger
displaying a new breed named "Ambrosia." It was smaller, like a
Macintosh, but deep red. I decided to buy a selection of Braeburn,
Ambrosia and HoneyCrisp to do a taste comparison with.

We both enjoyed the Braeburn best, then the HoneyCrisp. The Ambrosia
seemed almost boring-not unlike a mealy red delicious but slightly
sweeter. The signage at the store suggested it would be good baked or
fresh out of hand. I wouldn't bother trying either, myself. They were
pretty pricey but being new that should come down.

I think the "apple tasting" is a good activity to share with all kids
(and my niece is 20 something!) to introduce them to flavor variations
and it was mildly entertaining.

Perhaps a vinegar tasting will be next? I have enough variety (to
include thick syrupy Balsamic vinegar) to make it interesting. Or a
cheese tasting..... ?

In article >,
Goomba > wrote:

> Last week my niece came through town to crash at my house overnight.
> I was buying produce and the apples looked so nice with the local Kroger
> displaying a new breed named "Ambrosia." It was smaller, like a
> Macintosh, but deep red. I decided to buy a selection of Braeburn,
> Ambrosia and HoneyCrisp to do a taste comparison with.
>
> We both enjoyed the Braeburn best, then the HoneyCrisp. The Ambrosia
> seemed almost boring-not unlike a mealy red delicious but slightly
> sweeter. The signage at the store suggested it would be good baked or
> fresh out of hand. I wouldn't bother trying either, myself. They were
> pretty pricey but being new that should come down.
>
> I think the "apple tasting" is a good activity to share with all kids
> (and my niece is 20 something!) to introduce them to flavor variations
> and it was mildly entertaining.
>
> Perhaps a vinegar tasting will be next? I have enough variety (to
> include thick syrupy Balsamic vinegar) to make it interesting. Or a
> cheese tasting..... ?

Cheese and apples go well together...

My personal favorite is Gala apples with Boars Head Butterkase or
Havarti.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"Omelet" > wrote in message
news
> In article >,
> Goomba > wrote:
>
>> Last week my niece came through town to crash at my house overnight.
>> I was buying produce and the apples looked so nice with the local Kroger
>> displaying a new breed named "Ambrosia." It was smaller, like a
>> Macintosh, but deep red. I decided to buy a selection of Braeburn,
>> Ambrosia and HoneyCrisp to do a taste comparison with.
>>
>> We both enjoyed the Braeburn best, then the HoneyCrisp. The Ambrosia
>> seemed almost boring-not unlike a mealy red delicious but slightly
>> sweeter. The signage at the store suggested it would be good baked or
>> fresh out of hand. I wouldn't bother trying either, myself. They were
>> pretty pricey but being new that should come down.
>>
>> I think the "apple tasting" is a good activity to share with all kids
>> (and my niece is 20 something!) to introduce them to flavor variations
>> and it was mildly entertaining.
>>
>> Perhaps a vinegar tasting will be next? I have enough variety (to
>> include thick syrupy Balsamic vinegar) to make it interesting. Or a
>> cheese tasting..... ?
>
> Cheese and apples go well together...
>
> My personal favorite is Gala apples with Boars Head Butterkase or
> Havarti.

We were snacking on Pink Lady apple slices with aged Manchego while watching
the Eagles game yesterday. It was a terrific combination.

Jon

Omelet wrote:
> In article >,
> Goomba > wrote:
>
>> Last week my niece came through town to crash at my house overnight.
>> I was buying produce and the apples looked so nice with the local Kroger
>> displaying a new breed named "Ambrosia." It was smaller, like a
>> Macintosh, but deep red. I decided to buy a selection of Braeburn,
>> Ambrosia and HoneyCrisp to do a taste comparison with.
>>
>> We both enjoyed the Braeburn best, then the HoneyCrisp. The Ambrosia
>> seemed almost boring-not unlike a mealy red delicious but slightly
>> sweeter. The signage at the store suggested it would be good baked or
>> fresh out of hand. I wouldn't bother trying either, myself. They were
>> pretty pricey but being new that should come down.
>>
>> I think the "apple tasting" is a good activity to share with all kids
>> (and my niece is 20 something!) to introduce them to flavor variations
>> and it was mildly entertaining.
>>
>> Perhaps a vinegar tasting will be next? I have enough variety (to
>> include thick syrupy Balsamic vinegar) to make it interesting. Or a
>> cheese tasting..... ?
>
> Cheese and apples go well together...
>
> My personal favorite is Gala apples with Boars Head Butterkase or
> Havarti.

oh! Let's have some more good fruit and cheese combos. I can't
indulge in more than a very few bites of chocolate fondue on New
Year's Eve. Perhaps fruit and cheese would be nice.

Back to the header--I don't recall when I did the last taste
testing. This sounds like a good idea. I even have some lovely
heirloom apples here.

--
Jean B.

Goomba wrote:
> Last week my niece came through town to crash at my house overnight.
> I was buying produce and the apples looked so nice with the local Kroger
> displaying a new breed named "Ambrosia." It was smaller, like a
> Macintosh, but deep red. I decided to buy a selection of Braeburn,
> Ambrosia and HoneyCrisp to do a taste comparison with.
>
> We both enjoyed the Braeburn best, then the HoneyCrisp. The Ambrosia
> seemed almost boring-not unlike a mealy red delicious but slightly
> sweeter. The signage at the store suggested it would be good baked or
> fresh out of hand. I wouldn't bother trying either, myself. They were
> pretty pricey but being new that should come down.
>
> I think the "apple tasting" is a good activity to share with all kids
> (and my niece is 20 something!) to introduce them to flavor variations
> and it was mildly entertaining.
>
> Perhaps a vinegar tasting will be next? I have enough variety (to
> include thick syrupy Balsamic vinegar) to make it interesting. Or a
> cheese tasting..... ?


Sometimes apples are pricey, but when they sell Braeburn's by the bag, I
will make an apple pie. Going to the supermarket is like a hunting
trip, you never know what you will find.

My favorite eating apple, is Fuji or Gala. Anything but Red Delicious.

Becca

In article >,
"Zeppo" > wrote:

> > Cheese and apples go well together...
> >
> > My personal favorite is Gala apples with Boars Head Butterkase or
> > Havarti.
>
> We were snacking on Pink Lady apple slices with aged Manchego while watching
> the Eagles game yesterday. It was a terrific combination.
>
> Jon

I have a co-worker that swears by Pink Ladies. I've tried them and they
are quite good. Not mealy like red and yellow's tend to be.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
"Jean B." > wrote:

> > Cheese and apples go well together...
> >
> > My personal favorite is Gala apples with Boars Head Butterkase or
> > Havarti.
>
> oh! Let's have some more good fruit and cheese combos. I can't
> indulge in more than a very few bites of chocolate fondue on New
> Year's Eve. Perhaps fruit and cheese would be nice.

It works. :-)

>
> Back to the header--I don't recall when I did the last taste
> testing. This sounds like a good idea. I even have some lovely
> heirloom apples here.

Grapes and cheese also go well together. Not sure about strawberries.
Never tried that.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
Becca > wrote:

> Goomba wrote:
> > Last week my niece came through town to crash at my house overnight.
> > I was buying produce and the apples looked so nice with the local Kroger
> > displaying a new breed named "Ambrosia." It was smaller, like a
> > Macintosh, but deep red. I decided to buy a selection of Braeburn,
> > Ambrosia and HoneyCrisp to do a taste comparison with.
> >
> > We both enjoyed the Braeburn best, then the HoneyCrisp. The Ambrosia
> > seemed almost boring-not unlike a mealy red delicious but slightly
> > sweeter. The signage at the store suggested it would be good baked or
> > fresh out of hand. I wouldn't bother trying either, myself. They were
> > pretty pricey but being new that should come down.
> >
> > I think the "apple tasting" is a good activity to share with all kids
> > (and my niece is 20 something!) to introduce them to flavor variations
> > and it was mildly entertaining.
> >
> > Perhaps a vinegar tasting will be next? I have enough variety (to
> > include thick syrupy Balsamic vinegar) to make it interesting. Or a
> > cheese tasting..... ?
>
>
> Sometimes apples are pricey, but when they sell Braeburn's by the bag, I
> will make an apple pie. Going to the supermarket is like a hunting
> trip, you never know what you will find.
>
> My favorite eating apple, is Fuji or Gala. Anything but Red Delicious.
>
> Becca

The golden delicious are not much better. :-(

As for other good cheese to go with apples, cheddar goes well, as do
jack and muenster. Brie works too!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Becca wrote:

> My favorite eating apple, is Fuji or Gala. Anything but Red
> Delicious.
> Becca

Ugh! I agree. Red Delicious is the worst apple out there. Golden Delicious,
while not good for eating out of hand, at least do well when making
something like a French apple tart.

I live a couple hundred yards from a family-run orchard that has at least 40
varieties of apple, everything from heirlooms (Nodhead) to the new varieties
(Honeycrisp). I've been suspicious of the new varieties, but became a
convert to Honeycrisps. The flavor is okay--nothing to compare to a good
early Macintosh--but the texture and juiciness are out of this world.

Could you describe Fuji and Gala, in comparison to other varieties?

Janet said...

> Becca wrote:
>
>> My favorite eating apple, is Fuji or Gala. Anything but Red
>> Delicious.
>> Becca
>
> Ugh! I agree. Red Delicious is the worst apple out there. Golden
> Delicious, while not good for eating out of hand, at least do well when
> making something like a French apple tart.
>
> I live a couple hundred yards from a family-run orchard that has at
> least 40 varieties of apple, everything from heirlooms (Nodhead) to the
> new varieties (Honeycrisp). I've been suspicious of the new varieties,
> but became a convert to Honeycrisps. The flavor is okay--nothing to
> compare to a good early Macintosh--but the texture and juiciness are out
> of this world.
>
> Could you describe Fuji and Gala, in comparison to other varieties?


I love Fuji apples!!! My favorite! Crisp & sweet AND tart at the same
time!!!

Andy

Janet said...

> Becca wrote:
>
>> My favorite eating apple, is Fuji or Gala. Anything but Red
>> Delicious.
>> Becca
>
> Ugh! I agree. Red Delicious is the worst apple out there. Golden
> Delicious, while not good for eating out of hand, at least do well when
> making something like a French apple tart.
>
> I live a couple hundred yards from a family-run orchard that has at
> least 40 varieties of apple, everything from heirlooms (Nodhead) to the
> new varieties (Honeycrisp). I've been suspicious of the new varieties,
> but became a convert to Honeycrisps. The flavor is okay--nothing to
> compare to a good early Macintosh--but the texture and juiciness are out
> of this world.
>
> Could you describe Fuji and Gala, in comparison to other varieties?


I love Fuji apples!!! My favorite! Crisp & sweet AND tart at the same
time!!!

Andy

Andy said...

> Janet said...
>
>> Becca wrote:
>>
>>> My favorite eating apple, is Fuji or Gala. Anything but Red
>>> Delicious.
>>> Becca
>>
>> Ugh! I agree. Red Delicious is the worst apple out there. Golden
>> Delicious, while not good for eating out of hand, at least do well when
>> making something like a French apple tart.
>>
>> I live a couple hundred yards from a family-run orchard that has at
>> least 40 varieties of apple, everything from heirlooms (Nodhead) to the
>> new varieties (Honeycrisp). I've been suspicious of the new varieties,
>> but became a convert to Honeycrisps. The flavor is okay--nothing to
>> compare to a good early Macintosh--but the texture and juiciness are out
>> of this world.
>>
>> Could you describe Fuji and Gala, in comparison to other varieties?
>
>
> I love Fuji apples!!! My favorite! Crisp & sweet AND tart at the same
> time!!!
>
> Andy


OOPS!

Usenet burp?

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>>> Cheese and apples go well together...
>>>
>>> My personal favorite is Gala apples with Boars Head Butterkase or
>>> Havarti.
>> oh! Let's have some more good fruit and cheese combos. I can't
>> indulge in more than a very few bites of chocolate fondue on New
>> Year's Eve. Perhaps fruit and cheese would be nice.
>
> It works. :-)
>
>> Back to the header--I don't recall when I did the last taste
>> testing. This sounds like a good idea. I even have some lovely
>> heirloom apples here.
>
> Grapes and cheese also go well together. Not sure about strawberries.
> Never tried that.

Oh, but you have reminded me... Way back in dino days, I would
use petit suisse as a dip for berries. Well, back then it was
what was supposed to approximate that, because one couldn't buy
the real thing here.

--
Jean B.

Janet wrote:
> Becca wrote:
>
>> My favorite eating apple, is Fuji or Gala. Anything but Red
>> Delicious.
>> Becca
>
> Ugh! I agree. Red Delicious is the worst apple out there. Golden Delicious,
> while not good for eating out of hand, at least do well when making
> something like a French apple tart.
>
> I live a couple hundred yards from a family-run orchard that has at least 40
> varieties of apple, everything from heirlooms (Nodhead) to the new varieties
> (Honeycrisp). I've been suspicious of the new varieties, but became a
> convert to Honeycrisps. The flavor is okay--nothing to compare to a good
> early Macintosh--but the texture and juiciness are out of this world.
>
> Could you describe Fuji and Gala, in comparison to other varieties?
>
>
You are soooo lucky to live near a source for heirloom apples. I
keep thinking I will drive afar to get to such an orchard.

--
Jean B.

Jean B. wrote:
> Janet wrote:
>> Becca wrote:
>>
>>> My favorite eating apple, is Fuji or Gala. Anything but Red
>>> Delicious.
>>> Becca
>>
>> Ugh! I agree. Red Delicious is the worst apple out there. Golden
>> Delicious, while not good for eating out of hand, at least do well
>> when making something like a French apple tart.
>>
>> I live a couple hundred yards from a family-run orchard that has at
>> least 40 varieties of apple, everything from heirlooms (Nodhead) to
>> the new varieties (Honeycrisp). I've been suspicious of the new
>> varieties, but became a convert to Honeycrisps. The flavor is
>> okay--nothing to compare to a good early Macintosh--but the texture
>> and juiciness are out of this world. Could you describe Fuji and Gala, in
>> comparison to other varieties?
>>
>>
> You are soooo lucky to live near a source for heirloom apples. I
> keep thinking I will drive afar to get to such an orchard.

And their cider is fantastic, because they use more than one variety to make
it.

Andy wrote:

>> I love Fuji apples!!! My favorite! Crisp & sweet AND tart at the same
>> time!!!
>>
>> Andy

So, how do they compare to Granny Smiths, for example? I love Granny Smiths.

In article >,
"Jean B." > wrote:

> Omelet wrote:
> > In article >,
> > "Jean B." > wrote:
> >
> >>> Cheese and apples go well together...
> >>>
> >>> My personal favorite is Gala apples with Boars Head Butterkase or
> >>> Havarti.
> >> oh! Let's have some more good fruit and cheese combos. I can't
> >> indulge in more than a very few bites of chocolate fondue on New
> >> Year's Eve. Perhaps fruit and cheese would be nice.
> >
> > It works. :-)
> >
> >> Back to the header--I don't recall when I did the last taste
> >> testing. This sounds like a good idea. I even have some lovely
> >> heirloom apples here.
> >
> > Grapes and cheese also go well together. Not sure about strawberries.
> > Never tried that.
>
> Oh, but you have reminded me... Way back in dino days, I would
> use petit suisse as a dip for berries. Well, back then it was
> what was supposed to approximate that, because one couldn't buy
> the real thing here.

Ok, I had to google that. Sounds good!

I wonder about fermented cream... Like cream yogurt instead of skim
yogurt?
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
"Janet" > wrote:

> Andy wrote:
>
> >> I love Fuji apples!!! My favorite! Crisp & sweet AND tart at the same
> >> time!!!
> >>
> >> Andy
>
> So, how do they compare to Granny Smiths, for example? I love Granny Smiths.

I don't think Fuji's are as hard or tart.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

>>> Grapes and cheese also go well together. Not sure about strawberries.
>>> Never tried that.

I haven't, either, but I bet strawberries and goat cheese would be a
divine combination .

gloria p

Omelet wrote:
> In article >,
> "Janet" > wrote:
>
>> Andy wrote:
>>
>>>> I love Fuji apples!!! My favorite! Crisp & sweet AND tart at the same
>>>> time!!!
>>>>
>>>> Andy
>> So, how do they compare to Granny Smiths, for example? I love Granny Smiths.
>
> I don't think Fuji's are as hard or tart.


But they are more tart/less sweet than Galas.
Melba introduced me to Honeycrisps and Zestars!/Zeststars! (sp? I do
know the exclamation point is part of the trademark.)
Both are outstanding.

gloria p

Janet said...

> Andy wrote:
>
>>> I love Fuji apples!!! My favorite! Crisp & sweet AND tart at the same
>>> time!!!
>>>
>>> Andy
>
> So, how do they compare to Granny Smiths, for example? I love Granny
> Smiths.


Janet,

They (Granny Smiths) are just pure tart according to my best recollection.

Best,

Andy

In article >,
Gloria P > wrote:

> >>> Grapes and cheese also go well together. Not sure about strawberries.
> >>> Never tried that.
>
> I haven't, either, but I bet strawberries and goat cheese would be a
> divine combination .
>
> gloria p

Hm. Not a bad idea.
They have queso fresca around here too.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Janet wrote:
> Becca wrote:
>
>> My favorite eating apple, is Fuji or Gala. Anything but Red
>> Delicious.
>> Becca
>
> Ugh! I agree. Red Delicious is the worst apple out there. Golden Delicious,
> while not good for eating out of hand, at least do well when making
> something like a French apple tart.
>
> I live a couple hundred yards from a family-run orchard that has at least 40
> varieties of apple, everything from heirlooms (Nodhead) to the new varieties
> (Honeycrisp). I've been suspicious of the new varieties, but became a
> convert to Honeycrisps. The flavor is okay--nothing to compare to a good
> early Macintosh--but the texture and juiciness are out of this world.
>
> Could you describe Fuji and Gala, in comparison to other varieties?

Fuji and Gala are juicy, crisp and sweet. I have never had one that was
soft or mealy.

How wonderful to have such a variety of fresh apples that are available
to you. One of my friends was from upstate New York and her family
would send her a bushel of apples that came from a nearby orchard.
There were several varieties and it was such a joy to sample them. I
moved to Louisiana, so I am missing those apples.

Becca

Janet wrote:
> Jean B. wrote:
>> Janet wrote:
>>> Becca wrote:
>>>
>>>> My favorite eating apple, is Fuji or Gala. Anything but Red
>>>> Delicious.
>>>> Becca
>>> Ugh! I agree. Red Delicious is the worst apple out there. Golden
>>> Delicious, while not good for eating out of hand, at least do well
>>> when making something like a French apple tart.
>>>
>>> I live a couple hundred yards from a family-run orchard that has at
>>> least 40 varieties of apple, everything from heirlooms (Nodhead) to
>>> the new varieties (Honeycrisp). I've been suspicious of the new
>>> varieties, but became a convert to Honeycrisps. The flavor is
>>> okay--nothing to compare to a good early Macintosh--but the texture
>>> and juiciness are out of this world. Could you describe Fuji and Gala, in
>>> comparison to other varieties?
>>>
>>>
>> You are soooo lucky to live near a source for heirloom apples. I
>> keep thinking I will drive afar to get to such an orchard.
>
> And their cider is fantastic, because they use more than one variety to make
> it.
>
>
And it probably isn't pasteurized either. Boy, pasteurization
ruins the cider!

--
Jean B.

Omelet wrote:

>> Oh, but you have reminded me... Way back in dino days, I would
>> use petit suisse as a dip for berries. Well, back then it was
>> what was supposed to approximate that, because one couldn't buy
>> the real thing here.
>
> Ok, I had to google that. Sounds good!
>
> I wonder about fermented cream... Like cream yogurt instead of skim
> yogurt?

Creme fraiche. Just buy some of that and no other cream will ever satisfy.

>
> Ugh! I agree. Red Delicious is the worst apple out there. Golden
> Delicious, while not good for eating out of hand, at least do well when
> making something like a French apple tart.
>
> I live a couple hundred yards from a family-run orchard that has at least
> 40 varieties of apple, everything from heirlooms (Nodhead) to the new
> varieties (Honeycrisp). I've been suspicious of the new varieties, but
> became a convert to Honeycrisps. The flavor is okay--nothing to compare to
> a good early Macintosh--but the texture and juiciness are out of this
> world.
>
> Could you describe Fuji and Gala, in comparison to other varieties? Janet,
I think the source of the apples counts as much as the variety. While I
normally buy Fuji and Gala apples at the supermarket, I wouldn't describe
them as fantastic.

However, the Men's Club at my Synagogue recently made applesauce as a
fundraiser and bought 10 bushels of apples from a local farm. These apples
were incredible. They were sweet and juicy and had a wonderful flavor. The
applesauce they made was pretty incredible, too.

Jon

Zeppo wrote:

> However, the Men's Club at my Synagogue recently made applesauce as a
> fundraiser and bought 10 bushels of apples from a local farm. These apples
> were incredible. They were sweet and juicy and had a wonderful flavor. The
> applesauce they made was pretty incredible, too.
>
> Jon

But do you know what kind they were? I'm sure local grown apples were
delicious. I wish I had growers near me.
Is apple sauce a common Synagogue fundraising item? How did you price
it? How was it sold? Did you can it or just sell it fresh? How'd your
sale do?

In article >,
Goomba > wrote:

> Omelet wrote:
>
> >> Oh, but you have reminded me... Way back in dino days, I would
> >> use petit suisse as a dip for berries. Well, back then it was
> >> what was supposed to approximate that, because one couldn't buy
> >> the real thing here.
> >
> > Ok, I had to google that. Sounds good!
> >
> > I wonder about fermented cream... Like cream yogurt instead of skim
> > yogurt?
>
> Creme fraiche. Just buy some of that and no other cream will ever satisfy.

Scary thought. <g>

I'd truly like to try making it one of these days. Just have not gotten
a round tuit.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
Omelet > wrote:

> In article >,
> "Jean B." > wrote:

> > Oh, but you have reminded me... Way back in dino days, I would
> > use petit suisse as a dip for berries. Well, back then it was
> > what was supposed to approximate that, because one couldn't buy
> > the real thing here.
>
> Ok, I had to google that. Sounds good!
>
> I wonder about fermented cream... Like cream yogurt instead of skim
> yogurt?

If you go to the store, they sell it as "sour cream". Only the smallest
stores don't carry it.

My father used to make sour cream. He would get a bottle of really
thick cream from the dairy store and put it on the stove. The stove was
off but the pilot lights were on, so the top was a little warm.

--
Dan Abel
Petaluma, California USA

In article
>,
Dan Abel > wrote:

> In article >,
> Omelet > wrote:
>
> > In article >,
> > "Jean B." > wrote:
>
> > > Oh, but you have reminded me... Way back in dino days, I would
> > > use petit suisse as a dip for berries. Well, back then it was
> > > what was supposed to approximate that, because one couldn't buy
> > > the real thing here.
> >
> > Ok, I had to google that. Sounds good!
> >
> > I wonder about fermented cream... Like cream yogurt instead of skim
> > yogurt?
>
> If you go to the store, they sell it as "sour cream". Only the smallest
> stores don't carry it.
>
> My father used to make sour cream. He would get a bottle of really
> thick cream from the dairy store and put it on the stove. The stove was
> off but the pilot lights were on, so the top was a little warm.

Sour cream really isn't. :-) I adore it with fruit. It's wonderful.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Tue, 30 Dec 2008 12:18:57 -0600, Omelet >
wrote:

>In article >,
> Goomba > wrote:

>> > I wonder about fermented cream... Like cream yogurt instead of skim
>> > yogurt?
>>
>> Creme fraiche. Just buy some of that and no other cream will ever satisfy.
>
>I'd truly like to try making it one of these days. Just have not gotten
>a round tuit.


It is so very, very easy. Just takes some heavy non ultra-pasteurized
cream and some buttermilk, and a little bit of time, maybe overnight.
Christine

In article >,
Christine Dabney > wrote:

> On Tue, 30 Dec 2008 12:18:57 -0600, Omelet >
> wrote:
>
> >In article >,
> > Goomba > wrote:
>
> >> > I wonder about fermented cream... Like cream yogurt instead of skim
> >> > yogurt?
> >>
> >> Creme fraiche. Just buy some of that and no other cream will ever satisfy.
> >
> >I'd truly like to try making it one of these days. Just have not gotten
> >a round tuit.
>
>
> It is so very, very easy. Just takes some heavy non ultra-pasteurized
> cream and some buttermilk, and a little bit of time, maybe overnight.
> Christine

Same as yogurt then? I have made that. It's rather easy.
I s'pose I need to find buttermilk with "live cultures"?

I always used Dannon brand to start my home made yogurt.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama