The NY Times has a great article today about sweetened condensed milk.

I know there have been debates here about using it and it has been
both praised and poo pooed...

Personally, I'm a fan.

http://www.nytimes.com/2010/03/03/dining/03milk.html

On Mar 3, 10:29*am, ImStillMags > wrote:
> The NY Times has a great article today about sweetened condensed milk.
>
> I know there have been debates here about using it and it has been
> both praised and poo pooed...
>
> Personally, I'm a fan.
>
> http://www.nytimes.com/2010/03/03/dining/03milk.html

it is very, very sweet.

On Mar 3, 12:29*pm, ImStillMags > wrote:
> The NY Times has a great article today about sweetened condensed milk.
>
> I know there have been debates here about using it and it has been
> both praised and poo pooed...
>
> Personally, I'm a fan.
>
> http://www.nytimes.com/2010/03/03/dining/03milk.html

Cloyingly sweet - I can't eat anything that has that in it. Just
too ...

N.

On Mar 3, 10:29*am, ImStillMags > wrote:
> The NY Times has a great article today about sweetened condensed milk.
>
> I know there have been debates here about using it and it has been
> both praised and poo pooed...
>
> Personally, I'm a fan.
>
> http://www.nytimes.com/2010/03/03/dining/03milk.html

Great with Vietnamese iced coffee -- satisfies like a milkshake.

Its cousin evaporated milk is great for quiche, by the way. It sets up
really nicely

ImStillMags wrote:

> The NY Times has a great article today about sweetened condensed milk.
>
> I know there have been debates here about using it and it has been
> both praised and poo pooed...
>
> Personally, I'm a fan.

The only[1] thing I use it for is key lime pie. But that's a FANTASTIC
use for it.



Brian

--
Day 394 of the "no grouchy usenet posts" project

ImStillMags wrote:
> The NY Times has a great article today about sweetened condensed milk.
>
> I know there have been debates here about using it and it has been
> both praised and poo pooed...
>
> Personally, I'm a fan.
>
> http://www.nytimes.com/2010/03/03/dining/03milk.html
>

Nice article, thanks for posting it.


Becca

On Wed, 3 Mar 2010 10:29:00 -0800 (PST), ImStillMags
> wrote:

>The NY Times has a great article today about sweetened condensed milk.
>
>I know there have been debates here about using it and it has been
>both praised and poo pooed...
>
>Personally, I'm a fan.
>
>http://www.nytimes.com/2010/03/03/dining/03milk.html

I love the photograph of the jeweled jello cubes suspended in white
gelatin. I followed the link to the photographers blog, The Jello
Mold Mistress of Brooklyn:
http://victoriabelanger.wordpress.com/

It is a hoot.

Tara

On Mar 3, 3:34*pm, Tara > wrote:
> On Wed, 3 Mar 2010 10:29:00 -0800 (PST), ImStillMags
>
> > wrote:
> >The NY Times has a great article today about sweetened condensed milk.
>
> >I know there have been debates here about using it and it has been
> >both praised and poo pooed...
>
> >Personally, I'm a fan.
>
> >http://www.nytimes.com/2010/03/03/dining/03milk.html
>
> I love the photograph of the jeweled jello cubes suspended in white
> gelatin. * I followed the link to the photographers blog, The Jello
> Mold Mistress of Brooklyn:
> *http://victoriabelanger.wordpress.com/
>
> It is a hoot. *
>
> Tara

The hamster is the best!!

ImStillMags provided:

> http://www.nytimes.com/2010/03/03/dining/03milk.html

From the article: "Ms. Lin said that she finally hit on the idea of whipping
condensed milk, which she always keeps on hand, into heavy cream."

She "hit on the idea"? It's in _Ben & Jerry's Homemade Ice Cream & Dessert
Book_, copyright January 1987. Probably before Ms. Lin was even born.

Bob

On Wed, 03 Mar 2010 18:34:57 -0500, Tara >
wrote:

>On Wed, 3 Mar 2010 10:29:00 -0800 (PST), ImStillMags
> wrote:
>
>>The NY Times has a great article today about sweetened condensed milk.
>>
>>I know there have been debates here about using it and it has been
>>both praised and poo pooed...
>>
>>Personally, I'm a fan.
>>
>>http://www.nytimes.com/2010/03/03/dining/03milk.html
>
>I love the photograph of the jeweled jello cubes suspended in white
>gelatin. I followed the link to the photographers blog, The Jello
>Mold Mistress of Brooklyn:
> http://victoriabelanger.wordpress.com/
>
>It is a hoot.
>
>Tara

Thanks for the link Tara. What a great blog.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 02/20/10

koko > wrote in news:hkhvo5t1as2fpaesoeqrhmst0fulutghq6@
4ax.com:

> On Wed, 03 Mar 2010 18:34:57 -0500, Tara >
> wrote:
>
>>On Wed, 3 Mar 2010 10:29:00 -0800 (PST), ImStillMags
> wrote:
>>
>>>The NY Times has a great article today about sweetened condensed milk.
>>>
>>>I know there have been debates here about using it and it has been
>>>both praised and poo pooed...
>>>
>>>Personally, I'm a fan.
>>>
>>>http://www.nytimes.com/2010/03/03/dining/03milk.html
>>
>>I love the photograph of the jeweled jello cubes suspended in white
>>gelatin. I followed the link to the photographers blog, The Jello
>>Mold Mistress of Brooklyn:
>> http://victoriabelanger.wordpress.com/
>>
>>It is a hoot.
>>
>>Tara
>
> Thanks for the link Tara. What a great blog.
>


Ditto from me......... I'm just looking for a coconut jelly/jello.....

--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

Bob Terwilliger wrote:
> ImStillMags provided:
>
>> http://www.nytimes.com/2010/03/03/dining/03milk.html
>
> From the article: "Ms. Lin said that she finally hit on the idea of
> whipping condensed milk, which she always keeps on hand, into heavy
> cream."
>
> She "hit on the idea"? It's in _Ben & Jerry's Homemade Ice Cream &
> Dessert Book_, copyright January 1987. Probably before Ms. Lin was
> even born.
>
> Bob

Nothing is really new, is it. ;-) One of my cookbooks that was
written in the 70's has a recipe that calls for whipped condensed milk.
Right now I am too busy to find it. I believe the recipe is for a lemon
pie that you freeze. Before you serve the pie, you let sit out for 30
minutes before you eat it.


Becca

On 3/3/2010 11:32 AM, spamtrap1888 wrote:
> On Mar 3, 10:29 am, > wrote:
>> The NY Times has a great article today about sweetened condensed milk.
>>
>> I know there have been debates here about using it and it has been
>> both praised and poo pooed...
>>
>> Personally, I'm a fan.
>>
>> http://www.nytimes.com/2010/03/03/dining/03milk.html
>
> Great with Vietnamese iced coffee -- satisfies like a milkshake.

Like a lot of Asians, SCM gives me a tummy ache. I wonder how the Viets
handle that stuff.

>
> Its cousin evaporated milk is great for quiche, by the way. It sets up
> really nicely

I found a custard pie recipe in the local paper that uses evaporated
milk. It's richer, smoother, and tastier than the wimpy stuff made with
regular milk. I've made a lot of standard custard pies but going with
canned milk is the better way to do it.

On Wed, 3 Mar 2010 13:32:43 -0800 (PST), spamtrap1888 wrote:

> On Mar 3, 10:29*am, ImStillMags > wrote:
>> The NY Times has a great article today about sweetened condensed milk.
>>
>> I know there have been debates here about using it and it has been
>> both praised and poo pooed...
>>
>> Personally, I'm a fan.
>>
>> http://www.nytimes.com/2010/03/03/dining/03milk.html
>
> Great with Vietnamese iced coffee -- satisfies like a milkshake.

i don't know if they use it in thai iced coffee as well, but they are both
very tasty.

your pal,
blake

On Wed, 3 Mar 2010 19:33:39 -0800, Bob Terwilliger wrote:

> ImStillMags provided:
>
>> http://www.nytimes.com/2010/03/03/dining/03milk.html
>
> From the article: "Ms. Lin said that she finally hit on the idea of whipping
> condensed milk, which she always keeps on hand, into heavy cream."
>
> She "hit on the idea"? It's in _Ben & Jerry's Homemade Ice Cream & Dessert
> Book_, copyright January 1987. Probably before Ms. Lin was even born.
>
> Bob

that doesn't mean she didn't hit on it without knowing of ben & jerry.

your pal,
blake

Bob Terwilliger wrote:

> From the article: "Ms. Lin said that she finally hit on the idea of
> whipping condensed milk, which she always keeps on hand, into heavy cream."
>
> She "hit on the idea"? It's in _Ben & Jerry's Homemade Ice Cream &
> Dessert Book_, copyright January 1987. Probably before Ms. Lin was even
> born.
>
> Bob

How do you whip condensed milk into "heavy cream" ?? Magic?
Perhaps she meant to say she whips it into a "whipped topping" or
something like that?
Truth in advertising and all that.

On Mar 4, 2:02*pm, dsi1 > wrote:
> On 3/3/2010 11:32 AM, spamtrap1888 wrote:
>
> > On Mar 3, 10:29 am, > *wrote:
> >> The NY Times has a great article today about sweetened condensed milk.
>
> >> I know there have been debates here about using it and it has been
> >> both praised and poo pooed...
>
> >> Personally, I'm a fan.
>
> >>http://www.nytimes.com/2010/03/03/dining/03milk.html
>
> > Great with Vietnamese iced coffee -- satisfies like a milkshake.
>
> Like a lot of Asians, SCM gives me a tummy ache. I wonder how the Viets
> handle that stuff.
>
>
>
> > Its cousin evaporated milk is great for quiche, by the way. It sets up
> > really nicely
>
> I found a custard pie recipe in the local paper that uses evaporated
> milk. It's richer, smoother, and tastier than the wimpy stuff made with
> regular milk. I've made a lot of standard custard pies but going with
> canned milk is the better way to do it.

My pumpkin pie recipe (the only custard pie that I make) calls for
cream. Canned milk is a poor substitute for cream.

Cindy Hamilton

On 3/4/2010 10:31 AM, Cindy Hamilton wrote:
> On Mar 4, 2:02 pm, > wrote:
>> On 3/3/2010 11:32 AM, spamtrap1888 wrote:
>>
>>> On Mar 3, 10:29 am, > wrote:
>>>> The NY Times has a great article today about sweetened condensed milk.
>>
>>>> I know there have been debates here about using it and it has been
>>>> both praised and poo pooed...
>>
>>>> Personally, I'm a fan.
>>
>>>> http://www.nytimes.com/2010/03/03/dining/03milk.html
>>
>>> Great with Vietnamese iced coffee -- satisfies like a milkshake.
>>
>> Like a lot of Asians, SCM gives me a tummy ache. I wonder how the Viets
>> handle that stuff.
>>
>>
>>
>>> Its cousin evaporated milk is great for quiche, by the way. It sets up
>>> really nicely
>>
>> I found a custard pie recipe in the local paper that uses evaporated
>> milk. It's richer, smoother, and tastier than the wimpy stuff made with
>> regular milk. I've made a lot of standard custard pies but going with
>> canned milk is the better way to do it.
>
> My pumpkin pie recipe (the only custard pie that I make) calls for
> cream. Canned milk is a poor substitute for cream.

Sounds good to me. Personally, I use canned milk and add some cornstarch
to get rid of that granular texture. To each his own.

>
> Cindy Hamilton

On 3/4/2010 10:40 AM, l, not -l wrote:
> On 4-Mar-2010, > wrote:
>
>> Like a lot of Asians, SCM gives me a tummy ache. I wonder how the Viets
>> handle that stuff.
>
> Many generations of foriegn armies diluting the gene pool.

My guess is that SCM will give the Vietnamese diarrhea, but they just
live with it. OTOH, they could be eating other foods that encourage
bacteria of a friendly nature in their colons. I could do this by simply
eating live-culture yogurt, but I'm not a big yogurt fan. That's the
breaks.

l, not -l wrote:
> On 4-Mar-2010, Goomba > wrote:
>
>> How do you whip condensed milk into "heavy cream" ?? Magic?
>
> No; but, you can whip it like heavy cream with good result.

Ok, but "like" is the operative word here. The original quote was that
if "whipped it [turned into] heavy cream"

Ranée at Arabian Knits wrote:
> In article >,
> Goomba > wrote:
>
>> How do you whip condensed milk into "heavy cream" ?? Magic?
>> Perhaps she meant to say she whips it into a "whipped topping" or
>> something like that?
>> Truth in advertising and all that.
>
> As in she whips it into cream the way you whip sugar into cream. The
> sugar doesn't turn into cream, it gets added and aerated with the cream.


ohhhhhhh.. you mean she adds it to heavy cream, not that the act of
whipping "turns it into" whipped cream!? THAT was what I thought the
writer was saying. It made no sense to me.

Reading from news:rec.food.cooking,
ImStillMags > posted:

> On Mar 3, 10:29+AKA-am, ImStillMags > wrote:
> > The NY Times has a great article today about sweetened condensed milk.
> >
> > I know there have been debates here about using it and it has been
> > both praised and poo pooed...
> >
> > Personally, I'm a fan.
> >
> > http://www.nytimes.com/2010/03/03/dining/03milk.html
>
> the condensed milk ice cream recipe looks interesting.....wonder if
> you can add other flavors and fruit, etc?

Sweetened-condensed milk (which I was taught to simply call "Eaglebrand"
milk) was simply /the/ way my parents made ice cream when I was a kid. It
was simple, fast, and tasty. I think we had a six-quart freezer, but I
can't swear by it. Anyway, three cans of Eaglebrand, two cans of
evaporated milk, and the rest was regular milk and some vanilla. Plug in
the ice cream freezer and start adding ice and salt.

Of course, coming out of the ice cream freezer, it was more like a thick
milkshake. When freezing the leftovers, it got very hard, but that was
cool because I liked to shave it off with the edge of a spoon and eat it
that way. My friend's mom used the same recipe, except she added a
package of something called "Salada Ice Cream Mix", I think it was called.
That magically made even the frozen leftover ice cream very easy to dig
into--quite a fluffy freeze.

After moving out on my own, I started making ice cream with heavy cream
instead of evaporated milk. I like it both ways, though.

Also, I made a "cheesecake" ice cream by using a stand mixer and the whisk
to carefully and patiently blend together cream cheese with the
"Eaglebrand" milk and some cream to get the whole concoction thin enough
that it would mix easily with the milk and the rest of the cream. The
result was pretty good, but I would have liked a cream-cheesier
flavor...with that characteristic "twang" that cream cheese has. I don't
know if more would have helped or not. I felt like three packages of
cream cheese was starting to negatively affect the texture of the final
result, so adding more seemed to be a bad idea. I've only made cheesecake
ice cream once, though.

Damaeus

Reading from news:rec.food.cooking,
dsi1 > posted:

> Americans these days have a hard time understanding the rational for
> stuff like canned milk and meats but they had their origins in another
> place and time. We recently had a little scare with the possibility of a
> big wave hitting our state. Like a lot of folks, I went out to get some
> supplies and did something that I've never done before - bought cans of
> Spam and a case of Vienna sausages. In times like that, even a totally
> nutty item like a whole canned chicken makes a lot of sense. :-)

Canned Vienna sausages give me a headache. I eat one and immediately feel
like I've been exposed to nuclear radiation.

Damaeus

On 3/4/2010 4:51 PM, Damaeus wrote:
> Reading from news:rec.food.cooking,
> > posted:
>
>> Americans these days have a hard time understanding the rational for
>> stuff like canned milk and meats but they had their origins in another
>> place and time. We recently had a little scare with the possibility of a
>> big wave hitting our state. Like a lot of folks, I went out to get some
>> supplies and did something that I've never done before - bought cans of
>> Spam and a case of Vienna sausages. In times like that, even a totally
>> nutty item like a whole canned chicken makes a lot of sense. :-)
>
> Canned Vienna sausages give me a headache. I eat one and immediately feel
> like I've been exposed to nuclear radiation.

Oddly enough, those will be the exact conditions most people will be
eating that canned meat - after exposure to nuclear radiation. Of
course, at that time, the price of a single can of VS will be something
like a gallon of gasoline or maybe a warm coat.

>
> Damaeus

dsi1 wrote:
> I found a custard pie recipe in the local paper that uses evaporated
> milk. It's richer, smoother, and tastier than the wimpy stuff made
> with regular milk. I've made a lot of standard custard pies but going
> with canned milk is the better way to do it.

Evaporated milk works well when making mac & cheese, mashed potatoes,
pies. I always have evaporated milk in the cupboard, but I don't always
have cream.


Becca

On 3/5/2010 11:56 AM, Becca wrote:
> dsi1 wrote:
>> I found a custard pie recipe in the local paper that uses evaporated
>> milk. It's richer, smoother, and tastier than the wimpy stuff made
>> with regular milk. I've made a lot of standard custard pies but going
>> with canned milk is the better way to do it.
>
> Evaporated milk works well when making mac & cheese, mashed potatoes,
> pies. I always have evaporated milk in the cupboard, but I don't always
> have cream.

You're a dying breed. :-) I think people will soon forget how to cook
with canned milk. Too bad.

>
>
> Becca

Becca wrote:
> Evaporated milk works well when making mac & cheese, mashed potatoes,
> pies. I always have evaporated milk in the cupboard, but I don't always
> have cream.
> Becca

Nodding. For some reason, I usually use evaporated milk in
cornbread and also in pumpkin pie.

--
Jean B.

All truth passes through three stages.
First, it is ridiculed. Second, it is violently
opposed. Third, it is accepted as being
self-evident. --Arthur Schopenhauer (1788-1860)