On Oct 13, 9:45*pm, sf > wrote:
> On Thu, 13 Oct 2011 21:12:25 -0700 (PDT), merryb >
> wrote:
>
> > On Oct 13, 10:39*am, merryb > wrote:
> > > On Oct 13, 10:34*am, notbob > wrote:
>
> > > > I wanna make potatoes au gratin for potluck, today. *No milk in house
> > > > except 12 oz can of evap milk. *Jes how evaporated is it? *Will 12 oz
> > > > of evap stretch to 16 oz of reg milk?
>
> > > > nb
>
> > > Have you tried reading the label?
>
> > Sorry to reply to my own post, but apparently you didn't see it or
> > chose to ignore it. Read the freaking label! When all else fails...
>
> Any woman who stands up to his crap goes into his kill file. *So if
> you've ever disagreed with him, even mildly - you're there.
>
> --
> All you need is love. But a little chocolate now and then doesn't hurt.

Ahhh, that must be it! His loss

On Oct 14, 8:02*am, Brooklyn1 <Gravesend1> wrote:
> On Thu, 13 Oct 2011 14:04:02 -0600, Janet Bostwick
>
> > wrote:
> >On 13 Oct 2011 17:34:58 GMT, notbob > wrote:
>
> >>I wanna make potatoes au gratin for potluck, today. *No milk in house
> >>except 12 oz can of evap milk. *Jes how evaporated is it? *Will 12 oz
> >>of evap stretch to 16 oz of reg milk?
>
> >>nb
>
> >Yes it will. *I would add something like Dijon mustard to kill the
> >taste and the smell of it though.
> >Janet US
>
> I've never noticed that evap has a disagreeable odor, I happen to like
> that mammory scent. *For many years I drank coffee with evap... I
> never liked coffee with regular milk or cream. *For the last 20 years
> I've been drinking coffee black.

I've had cream with my coffee for years, but recently the smell
bothers me, no matter how fresh the cream is. I made a big pot of NE
clam chowder last week with milk, and got really bad heartburn that
evening. I'm wondering if one can become lactose intolerant as they
get older? Like you, I can't remember the last time I had a glass of
milk...

On Oct 13, 1:34*pm, notbob > wrote:
> I wanna make potatoes au gratin for potluck, today. *No milk in house
> except 12 oz can of evap milk. *Jes how evaporated is it? *Will 12 oz
> of evap stretch to 16 oz of reg milk?
>
> nb

Just use evapMilk as though it were regular milk. You will have some
great potatoes.

On Oct 14, 4:10*am, Bryan > wrote:
> On Thursday, October 13, 2011 3:52:20 PM UTC-5, dsi1 wrote:
> > On 10/13/2011 10:04 AM, Janet Bostwick wrote:
> > > On 13 Oct 2011 17:34:58 GMT, > *wrote:
>
> > >> I wanna make potatoes au gratin for potluck, today. *No milk in house
> > >> except 12 oz can of evap milk. *Jes how evaporated is it? *Will 12 oz
> > >> of evap stretch to 16 oz of reg milk?
>
> > >> nb
>
> > > Yes it will. *I would add something like Dijon mustard to kill the
> > > taste and the smell of it though.
> > > Janet US
>
> > I used to like it in coffee but won't use it any more because the high
> > amount of lactose in it gives me a tummy ache.
>
> > As it goes, a generation of Americans who had readily available
> > refrigeration and/or fresh milk will probably view it as a second-rate
> > product. Most of the rest of the world won't have the objections to it
> > as we do.
>
> It is "second rate" at best. *As you said, we have refrigerators. *Real, fresh milk is under $4/gallon. Canned milk is like instant coffee or RealLemon.
>

Instant coffee is ideal for adding coffee flavor to baked goods, as in
tiramisu. And I could never make quiche that didn't end up all runny
using fresh milk, or the half and half called for in most recipes.

On Thu, 13 Oct 2011 13:31:43 -0700 (PDT), Roy >
wrote:

>On Thursday, October 13, 2011 2:07:25 PM UTC-6, notbob wrote:
>> On 2011-10-13, Janet Bostwick > wrote:
>>
>> > Yes it will. I would add something like Dijon mustard to kill the
>> > taste and the smell of it though.
>>
>> Oooh! ....great idea. I was thinking of additions to pep it up. I
>> have some Coleman's mustard pwdr. I'm seeing a dash of cayenne, too.
>>
>> nb
>
>Careful or your potatoes au gratin will end up smelling and looking like mustard plaster.

May as well add a spoonful of Musterole in place of butter.

On 10/14/2011 1:10 AM, Bryan wrote:
>
> It is "second rate" at best. As you said, we have refrigerators. Real, fresh milk is under $4/gallon. Canned milk is like instant coffee or RealLemon.
>
> --Bryan

I don't see how evaporated milk could be considered second rate if it's
used to make tres leches cake which is not a second rate food. I don't
really hold fresh milk in that high a regard since the idea of drinking
it makes my stomach churn. Mostly it's slightly toxic. Tres leches cake
is toxic too but what a way to go.

On 10/13/2011 12:25 PM, sf wrote:
> On Thu, 13 Oct 2011 11:40:12 -1000, dsi1
> > wrote:
>
>> OTOH, like Groucho
>> said "Those are my principles, and if you don't like them… well, I have
>> others. ..."
>
> That one never fails to make me laugh.
>
>
>

It's funny because we do tend to have movable principles sometimes. :-)

On 10/13/2011 10:04 AM, Janet Bostwick wrote:
> On 13 Oct 2011 17:34:58 GMT, > wrote:
>
>> I wanna make potatoes au gratin for potluck, today. No milk in house
>> except 12 oz can of evap milk. Jes how evaporated is it? Will 12 oz
>> of evap stretch to 16 oz of reg milk?
>>
>> nb
>>
> Yes it will. I would add something like Dijon mustard to kill the
> taste and the smell of it though.
> Janet US

Mustard is my latest secret ingredient. I use a very small amount with
the idea of keeping it under the level of perception. That small amount
brings a lot to the table. Mustard, it's great!

On Fri, 14 Oct 2011 08:15:09 -0700 (PDT), merryb >
wrote:

>On Oct 14, 8:02*am, Brooklyn1 <Gravesend1> wrote:
>> On Thu, 13 Oct 2011 14:04:02 -0600, Janet Bostwick
>>
>> > wrote:
>> >On 13 Oct 2011 17:34:58 GMT, notbob > wrote:
>>
>> >>I wanna make potatoes au gratin for potluck, today. *No milk in house
>> >>except 12 oz can of evap milk. *Jes how evaporated is it? *Will 12 oz
>> >>of evap stretch to 16 oz of reg milk?
>>
>> >>nb
>>
>> >Yes it will. *I would add something like Dijon mustard to kill the
>> >taste and the smell of it though.
>> >Janet US
>>
>> I've never noticed that evap has a disagreeable odor, I happen to like
>> that mammory scent. *For many years I drank coffee with evap... I
>> never liked coffee with regular milk or cream. *For the last 20 years
>> I've been drinking coffee black.
>
>I've had cream with my coffee for years, but recently the smell
>bothers me, no matter how fresh the cream is. I made a big pot of NE
>clam chowder last week with milk, and got really bad heartburn that
>evening. I'm wondering if one can become lactose intolerant as they
>get older? Like you, I can't remember the last time I had a glass of
>milk...

I only buy regular milk for a specific recipe. Otherwise I buy evap
by the case. Evap doesn't spoil, even after a can is opened it keeps
well in the fridge for at least a month.

On Fri, 14 Oct 2011 10:59:24 -0500, Andy > wrote:

>Brooklyn1 <Gravesend1> wrote:
>
>> On Thu, 13 Oct 2011 14:04:02 -0600, Janet Bostwick
>> > wrote:
>>
>>>On 13 Oct 2011 17:34:58 GMT, notbob > wrote:
>>>
>>>>I wanna make potatoes au gratin for potluck, today. No milk in house
>>>>except 12 oz can of evap milk. Jes how evaporated is it? Will 12 oz
>>>>of evap stretch to 16 oz of reg milk?
>>>>
>>>>nb
>>>>
>>>Yes it will. I would add something like Dijon mustard to kill the
>>>taste and the smell of it though.
>>>Janet US
>>
>> I've never noticed that evap has a disagreeable odor, I happen to like
>> that mammory scent. For many years I drank coffee with evap... I
>> never liked coffee with regular milk or cream. For the last 20 years
>> I've been drinking coffee black.
>
>
>One thing about evaporated milk is the process evaporates out water and
>as a result it becomes noticeably sweeter since the milk sugar doesn't
>evaporate.
>
>I used it in my breakfast cereal which added just the right amount of
>sweetness to my cheerios.
>
>I don't know if you want that sweet flavor in potatoes au gratin. That
>and it could evaporate even more in the oven, making it taste
>perceptively sweeter still. Or not.

I don't make many dishes that call for milk/cream... mostly I use milk
for baking and a cake is never adversely affected by that bit of extra
sweetness. My cats take care of any extra evap... all I have to do is
open a can and they are right there mooching.

On Fri, 14 Oct 2011 08:43:11 -0700 (PDT), spamtrap1888
> wrote:

>On Oct 14, 4:10*am, Bryan > wrote:
>> On Thursday, October 13, 2011 3:52:20 PM UTC-5, dsi1 wrote:
>> > On 10/13/2011 10:04 AM, Janet Bostwick wrote:
>> > > On 13 Oct 2011 17:34:58 GMT, > *wrote:
>>
>> > >> I wanna make potatoes au gratin for potluck, today. *No milk in house
>> > >> except 12 oz can of evap milk. *Jes how evaporated is it? *Will 12 oz
>> > >> of evap stretch to 16 oz of reg milk?
>>
>> > >> nb
>>
>> > > Yes it will. *I would add something like Dijon mustard to kill the
>> > > taste and the smell of it though.
>> > > Janet US
>>
>> > I used to like it in coffee but won't use it any more because the high
>> > amount of lactose in it gives me a tummy ache.
>>
>> > As it goes, a generation of Americans who had readily available
>> > refrigeration and/or fresh milk will probably view it as a second-rate
>> > product. Most of the rest of the world won't have the objections to it
>> > as we do.
>>
>> It is "second rate" at best. *As you said, we have refrigerators. *Real, fresh milk is under $4/gallon. Canned milk is like instant coffee or RealLemon.
>>
>
>Instant coffee is ideal for adding coffee flavor to baked goods, as in
>tiramisu. And I could never make quiche that didn't end up all runny
>using fresh milk, or the half and half called for in most recipes.

Don't pay any attention to Bwrrryan... what he knows about cooking
wouldn't fill a thimble. I've seen some of his pig slop
presentations, makes a four year old's finger painting look like the
great masters.

Jim Elbrecht wrote:
>
> Poppycock.

That's not saffron, right? Right part of the flower but the wrong
flower. ;^)

> Egg whites show up in the most innocuous things-

Sometimes used as a clarifying agent in ale, beer or wine.

On Oct 14, 11:40*am, Doug Freyburger > wrote:
> Jim Elbrecht wrote:
>
> > Poppycock.
>
> That's not saffron, right? *Right part of the flower but the wrong
> flower. *;^)
>

Doug's a real pistil.

On Oct 14, 12:31*pm, spamtrap1888 > wrote:
> On Oct 14, 11:40*am, Doug Freyburger > wrote:
>
> > Jim Elbrecht wrote:
>
> > > Poppycock.
>
> > That's not saffron, right? *Right part of the flower but the wrong
> > flower. *;^)
>
> Doug's a real pistil.

Ok, that was good

merryb wrote:
> spamtrap1888 > wrote:
>> Doug Freyburger > wrote:
>> > Jim Elbrecht wrote:
>
>> > > Poppycock.
>
>> > That's not saffron, right? *Right part of the flower but the wrong
>> > flower. *;^)
>
>> Doug's a real pistil.
>
> Ok, that was good

Extremely.

On 10/14/2011 1:08 PM, Brooklyn1 wrote:
> I only buy regular milk for a specific recipe. Otherwise I buy evap
> by the case. Evap doesn't spoil, even after a can is opened it keeps
> well in the fridge for at least a month.

Same here, I only buy milk for recipes. I keep evap milk in my pantry,
and dried buttermilk.

Becca

On Sun, 16 Oct 2011 08:22:08 -0500, Ema Nymton >
wrote:

>On 10/14/2011 1:08 PM, Brooklyn1 wrote:
>> I only buy regular milk for a specific recipe. Otherwise I buy evap
>> by the case. Evap doesn't spoil, even after a can is opened it keeps
>> well in the fridge for at least a month.
>
>Same here, I only buy milk for recipes. I keep evap milk in my pantry,
>and dried buttermilk.

And I typically don't use the entire container of milk so I freeze the
remainder... I have half of a half gallon in the freezer now. I'd buy
the quarts but for some reason milk is too pricey to buy that way. The
gallons and half gallons are usually on sale but the quarts are never
on sale, least not around here... go know that the larger cups would
cost so much less. LOL