I somehow got 2 pints of this and have nothing planned for its use.
Anything easy that doesn't involve desserts that I can do with this?

"gtr" > wrote in message news:2014010809325589834-xxx@yyyzzz...
>I somehow got 2 pints of this and have nothing planned for its use.
> Anything easy that doesn't involve desserts that I can do with this?

Make oyster stew or clam chowder........mmmmmmmm

Cheri

In article <2014010809325589834-xxx@yyyzzz>, gtr > wrote:
>I somehow got 2 pints of this and have nothing planned for its use.
>Anything easy that doesn't involve desserts that I can do with this?

Steak au Poivre ?

Make your own Bailey's Irish Cream (or is that to dessert-y)?

This might take care of half a pint, but you might not think it's easy:

Murg Makhani (Butter Chicken)

1 large whole skinless, boneless chicken breast (both pecs from one chicken)
Stuff to turn the chicken breast into Chiken Tikka (I like Patak's paste)

2 tablespoons butter
1/4 large sweet onion, thinly sliced and cut into 1-inch lengths
a jumbo garlic clove (or more), crushed
1" fresh ginger, peeled and grated finely
0.5 teaspoon cayenne
0.25 teaspoon cinnamon
0.25 teaspoon nutmeg
0.125 teaspoon powdered cloves
0.25 teaspoon cardamon powder
1 teaspoon cumin
1 teaspoon coriander
salt to taste
1 cup (half a 14-oz can) of crushed tomatoes, drained
1 cup heavy cream
more butter to taste
cilantro, chopped roughly, for garnish

Marinate the chicken breasts for chicken tikka. I prefer to salt them
before marinating, but I'm just that way. Grill them until they are at
least half-cooked (get a nice color on the outside; the insides
can finish cooking in the sauce).

In a large frying pan, melt 2 tablespoons butter. Sautee the onions over
medium heat until translucent. Add the ginger and garlic. When
they start to smell good, add all of the powdered spices. If the
pan seems too dry, add a little butter. Sautee the spices until
they release their odors. Stir in the tomatoes, and cook until
they are thoroughly blended with the spices and aromatics.

Add the cream, and cook briskly until the sauce reduces and is as
thick as you wish. Adjust the seasoning with salt.

Cut up the chicken breasts and add to the sauce. Cook until they are
done through. Plate as you wish, garnishing with cilantro.

You can fully cook the chicken ahead of time. If you do this, make sure
it's cooked through to avoid food-borne illness.

If you're going to cook the chicken at the last minute, you can make
the sauce first, then cook the chicken. The sauce will hold while
you are at the grill.

--

On Wed, 8 Jan 2014 09:32:55 -0800, gtr > wrote:

>I somehow got 2 pints of this and have nothing planned for its use.
>Anything easy that doesn't involve desserts that I can do with this?

Make Majical Garlic Potatoes!!

_________________________
It's a recipe from a local restaurant that I got in a newsletter years
ago. I'll give you my slightly modified version:

5 lbs potatoes

4 cups 40% cream

2 heads of fresh garlic (not the stuff in jars!)

1 tsp salt

1 tsp white pepper (black pepper works too, but makes black specks in
the sauce!)

Gruyere swiss cheese


Peel (optional I suppose) and slice up the potatoes into chunk slices
about 1/4 inch thick. Peel and mince the garlic, and I pare that
little green plant out of the middle of each clove (A PITA, but it's
kinda fun too!)

In a large pot, put the potato pieces, the cream, the garlic and the
salt and pepper and bring to a gentle boil for about 10-15 mins. Thin
with a little milk to make it easy to stir.

Then pour into a shallow baking pan like a lasagna pan, and grate
Gruyere cheese on top. Bake at 350F for 40 mins or into until the
Gruyere gets light golden brown.

Let sit for 30 mins after baking, and enjoy!
_______________________

John Kuthe...

gtr wrote:
> I somehow got 2 pints of this and have nothing planned for its use.
> Anything easy that doesn't involve desserts that I can do with this?
>
Mix cranberry sauce (*) with finely grated horse-raddish.
Whip the cream with some pinches of salt until very stiff.
Stir in the cranberry-horse-raddish mix.
Serve with grilled meat.

Cheers,

Michael Kuettner

(*) I use Preiselbeerkompott; the cranberry sauce should be
the equivalent in the USA.

On Wed, 08 Jan 2014 12:16:59 -0600, John Kuthe >
wrote:

> On Wed, 8 Jan 2014 09:32:55 -0800, gtr > wrote:
>
> >I somehow got 2 pints of this and have nothing planned for its use.
> >Anything easy that doesn't involve desserts that I can do with this?
>
> Make Majical Garlic Potatoes!!
>
> _________________________
> It's a recipe from a local restaurant that I got in a newsletter years
> ago. I'll give you my slightly modified version:
>
> 5 lbs potatoes
>
> 4 cups 40% cream

Good idea, use it all up in one dish... and he can take it to a Super
Bowl party.

--
"Corporations aren't people, they're Republicans"
(Rev Al Sharpton 10/7/2011)

On Wed, 08 Jan 2014 11:13:15 -0800, sf > wrote:

>On Wed, 08 Jan 2014 12:16:59 -0600, John Kuthe >
>wrote:
>
>> On Wed, 8 Jan 2014 09:32:55 -0800, gtr > wrote:
>>
>> >I somehow got 2 pints of this and have nothing planned for its use.
>> >Anything easy that doesn't involve desserts that I can do with this?
>>
>> Make Majical Garlic Potatoes!!
>>
>> _________________________
>> It's a recipe from a local restaurant that I got in a newsletter years
>> ago. I'll give you my slightly modified version:
>>
>> 5 lbs potatoes
>>
>> 4 cups 40% cream
>
>Good idea, use it all up in one dish... and he can take it to a Super
>Bowl party.

And it will be the hit of the party! YUM!!!!

John Kuthe...

On 1/8/2014 11:32 AM, gtr wrote:
> I somehow got 2 pints of this and have nothing planned for its use.
> Anything easy that doesn't involve desserts that I can do with this?
>

It makes the smoothest, velvetiest cheese sauce ever.

Whipping cream biscuits are very easy to make, consisting of nothing
more than boxed biscuit mix and heavy whipping cream. Just dump some
Jiffy Mix (you could substitute Bisquick, I suppose) into a bowl, and
pour in enough whipping cream to make a soft dough. Don't worry about
proportions, just don't let it get too dry. Pat the dough out on a
board, cut with a biscuit cutter, bake at 425 F. 12-15 minutes or
until bottoms are delicately browned. These are very good.

gtr wrote:
>
> I somehow got 2 pints of this and have nothing planned for its use.
> Anything easy that doesn't involve desserts that I can do with this?

Your favorite flavor ice cream.

On 2014-01-08 12:32 PM, gtr wrote:
> I somehow got 2 pints of this and have nothing planned for its use.
> Anything easy that doesn't involve desserts that I can do with this?
>


It is great for sauces. I use it occasionally for mango chicken. I don't
know what I did with the recipe but this is your lucky day because I
found it online. This stuff is delicious and it is a quick and easy meal.

On 2014-01-08 3:39 PM, Dave Smith wrote:
> On 2014-01-08 12:32 PM, gtr wrote:
>> I somehow got 2 pints of this and have nothing planned for its use.
>> Anything easy that doesn't involve desserts that I can do with this?
>>
>
>
> It is great for sauces. I use it occasionally for mango chicken. I don't
> know what I did with the recipe but this is your lucky day because I
> found it online. This stuff is delicious and it is a quick and easy meal.
>

Oops . forgot to include the link.


http://www.dairygoodness.ca/recipes/mango-chicken


ngredients
2 tbsp (30 mL) butter
6 skinless, boneless chicken breasts
Salt and pepper, to taste
1 onion, chopped
1 large red bell pepper, cut in thin strips
1 tbsp (15 mL) finely chopped fresh ginger
2 garlic cloves, minced
1 cup (250 mL) 35 % cream
1/3 cup (80 mL) mango chutney or
peach chutney
2 tbsp (30 mL) Dijon mustard
1 tbsp (15 mL) red wine vinegar or
rice vinegar
3 green onions, thinly sliced
1/4 cup (60 mL) coarsely chopped cashews

Real cream is what naturally separates from and floats on top of the
milk layer of freshly gathered milk.
This recipe is brought to you by:
Preparation

Melt butter in large skillet over medium heat. Sprinkle chicken with
salt and pepper; add to pan. Cook, turning once, until golden and cooked
through, 4 to 5 min per side. Remove chicken to a platter; cover loosely
to keep warm.

To pan, add onion, red pepper, ginger and garlic; cook, stirring
frequently 2,3 min. Whisk in cream, chutney, mustard and vinegar. Bring
sauce to a boil and simmer 5 min until slightly thickened.

Reduce heat and add chicken. Stir in green onions, salt and pepper.
Sprinkle with cashews. Serve with rice.

I'd use it up in coffee and give one pint to a neighbor.

"gtr" > wrote in message news:2014010809325589834-xxx@yyyzzz...
> I somehow got 2 pints of this and have nothing planned for its use.
> Anything easy that doesn't involve desserts that I can do with this?

A couple of days ago I made a chicken and mushroom pie with a cream sauce.
I will tell you how I made the sauce if it is of any interest

--
http://www.helpforheroes.org.uk/shop/

"gtr" > wrote in message news:2014010809325589834-xxx@yyyzzz...
>I somehow got 2 pints of this and have nothing planned for its use.
>Anything easy that doesn't involve desserts that I can do with this?
>
Is it heavy enough to make butter?
Graham

On 2014-01-08 19:13:15 +0000, sf said:

> On Wed, 08 Jan 2014 12:16:59 -0600, John Kuthe >
> wrote:
>
>> On Wed, 8 Jan 2014 09:32:55 -0800, gtr > wrote:
>>
>>> I somehow got 2 pints of this and have nothing planned for its use.
>>> Anything easy that doesn't involve desserts that I can do with this?
>>
>> Make Majical Garlic Potatoes!!
>>
>> _________________________
>> It's a recipe from a local restaurant that I got in a newsletter years
>> ago. I'll give you my slightly modified version:
>>
>> 5 lbs potatoes
>>
>> 4 cups 40% cream
>
> Good idea, use it all up in one dish... and he can take it to a Super
> Bowl party.

How many cups of whipping cream and water woud equal "40%" cream"?

On 2014-01-08 20:44:09 +0000, Kalmia said:

> I'd use it up in coffee and give one pint to a neighbor.

!!! We just switched from coffee to tea a couple of months ago or we'd
know how to do that.

On 2014-01-08 21:21:14 +0000, graham said:

> "gtr" > wrote in message news:2014010809325589834-xxx@yyyzzz...
>> I somehow got 2 pints of this and have nothing planned for its use.
>> Anything easy that doesn't involve desserts that I can do with this?
>>
> Is it heavy enough to make butter?

I wouldn't have the foggiest. But it's days are quite numbered.

Thanks for the input by all, and I might try to make an Indian dish
with chicken as I have some at hand.

On Wed, 8 Jan 2014 15:46:23 -0800, gtr > wrote:

> On 2014-01-08 19:13:15 +0000, sf said:
>
> > On Wed, 08 Jan 2014 12:16:59 -0600, John Kuthe >
> > wrote:
> >
> >> On Wed, 8 Jan 2014 09:32:55 -0800, gtr > wrote:
> >>
> >>> I somehow got 2 pints of this and have nothing planned for its use.
> >>> Anything easy that doesn't involve desserts that I can do with this?
> >>
> >> Make Majical Garlic Potatoes!!
> >>
> >> _________________________
> >> It's a recipe from a local restaurant that I got in a newsletter years
> >> ago. I'll give you my slightly modified version:
> >>
> >> 5 lbs potatoes
> >>
> >> 4 cups 40% cream
> >
> > Good idea, use it all up in one dish... and he can take it to a Super
> > Bowl party.
>
> How many cups of whipping cream and water woud equal "40%" cream"?

40% is AKA: whipping or heavy cream! )
http://www.food.com/library/heavy-cream-361
http://candy.about.com/od/candybasics/a/creamguide.htm
http://hilanddairy.com/products/crea...eam-40-percent

--
"Corporations aren't people, they're Republicans"
(Rev Al Sharpton 10/7/2011)

On Wed, 8 Jan 2014 15:51:34 -0800, gtr > wrote:

> Sorry, I couldn't resist a "bovian response!

Whew!

> Most clearly look interesting.

You're welcome. I was just throwing out ideas. If he likes any of
them, there's a whole world of cookbooks and the entire internet to
search for a more suitable recipe.... and there's always personalized
editing.

> I'm beginning to think, as Susan says, it's always tood
> to have around. Who knew?

Can you put that into plain English?


--
"Corporations aren't people, they're Republicans"
(Rev Al Sharpton 10/7/2011)

On 2014-01-08 20:45:06 +0000, Ophelia said:

> "gtr" > wrote in message news:2014010809325589834-xxx@yyyzzz...
>> I somehow got 2 pints of this and have nothing planned for its use.
>> Anything easy that doesn't involve desserts that I can do with this?
>
> A couple of days ago I made a chicken and mushroom pie with a cream
> sauce. I will tell you how I made the sauce if it is of any interest

Yes, it is of any interest!

On Wednesday, January 8, 2014 7:48:02 PM UTC-5, gtr wrote:
> On 2014-01-08 20:45:06 +0000, Ophelia said:
>
>
>
> > "gtr" > wrote in message news:2014010809325589834-xxx@yyyzzz...
>
> >> I somehow got 2 pints of this and have nothing planned for its use.
>
> >> Anything easy that doesn't involve desserts that I can do with this?
>
> >
>
> > A couple of days ago I made a chicken and mushroom pie with a cream
>
> > sauce. I will tell you how I made the sauce if it is of any interest
>
>
>
> Yes, it is of any interest!

You could pour it in an ice cube tray and freeze the cubes then put them in a zip lock bag for later use.

Lucille

On 09 Jan 2014 00:56:30 GMT, Wayne Boatwright
> wrote:

>On Wed 08 Jan 2014 04:46:23p, gtr told us...
>
>> On 2014-01-08 19:13:15 +0000, sf said:
>>
>>> On Wed, 08 Jan 2014 12:16:59 -0600, John Kuthe
>>> > wrote:
>>>
>>>> On Wed, 8 Jan 2014 09:32:55 -0800, gtr > wrote:
>>>>
>>>>> I somehow got 2 pints of this and have nothing planned for its
>>>>> use. Anything easy that doesn't involve desserts that I can do
>>>>> with this?
>>>>
>>>> Make Majical Garlic Potatoes!!
>>>>
>>>> _________________________
>>>> It's a recipe from a local restaurant that I got in a newsletter
>>>> years ago. I'll give you my slightly modified version:
>>>>
>>>> 5 lbs potatoes
>>>>
>>>> 4 cups 40% cream
>>>
>>> Good idea, use it all up in one dish... and he can take it to a
>>> Super Bowl party.
>>
>> How many cups of whipping cream and water woud equal "40%" cream"?
>>
>>
>
>Uh, there is no water. "40% cream" means 40% butterfat in the
>product. There are different percentages of butterfat depending on
>the type of cream; e.g., coffee cream, half and half, single crea,
>double cream, etc.

What everyobne said here. Often but not always "whipping cream" has
gums or thickeners in them to make them whip easier. I do not believe
carageenan is one, nor does it mess up cream for making English Toffee
like gums can.

John Kuthe...

On Wednesday, January 8, 2014 3:21:14 PM UTC-6, graham wrote:
> "gtr" > wrote in message news:2014010809325589834-xxx@yyyzzz...
>
> >I somehow got 2 pints of this and have nothing planned for its use.
>
> >Anything easy that doesn't involve desserts that I can do with this?
>
Sip it straight up?
>
> Is it heavy enough to make butter?

They put stabilizers in most whipping cream, such as mono and di-glycerides
to keep the cream from separating.

I use heavy cream to make cheese sauces. Cooked and well drained
spinach + cheese + heavy cream ---> "Ian's Cheesy Spinach."
>
> Graham

--B

"gtr" > wrote in message news:2014010809325589834-xxx@yyyzzz...
>I somehow got 2 pints of this and have nothing planned for its use.
> Anything easy that doesn't involve desserts that I can do with this?


Make fresh butter

Dimitri

On 2014-01-09 01:14:01 +0000, John Kuthe said:

> On 09 Jan 2014 00:56:30 GMT, Wayne Boatwright
> > wrote:
>
>> On Wed 08 Jan 2014 04:46:23p, gtr told us...
>>
>>> On 2014-01-08 19:13:15 +0000, sf said:
>>>
>>>> On Wed, 08 Jan 2014 12:16:59 -0600, John Kuthe
>>>> > wrote:
>>>>
>>>>> On Wed, 8 Jan 2014 09:32:55 -0800, gtr > wrote:
>>>>>
>>>>>> I somehow got 2 pints of this and have nothing planned for its
>>>>>> use. Anything easy that doesn't involve desserts that I can do
>>>>>> with this?
>>>>>
>>>>> Make Majical Garlic Potatoes!!
>>>>>
>>>>> _________________________
>>>>> It's a recipe from a local restaurant that I got in a newsletter
>>>>> years ago. I'll give you my slightly modified version:
>>>>>
>>>>> 5 lbs potatoes
>>>>>
>>>>> 4 cups 40% cream
>>>>
>>>> Good idea, use it all up in one dish... and he can take it to a
>>>> Super Bowl party.
>>>
>>> How many cups of whipping cream and water woud equal "40%" cream"?
>>>
>>>
>>
>> Uh, there is no water. "40% cream" means 40% butterfat in the
>> product. There are different percentages of butterfat depending on
>> the type of cream; e.g., coffee cream, half and half, single crea,
>> double cream, etc.
>
> What everyobne said here. Often but not always "whipping cream" has
> gums or thickeners in them to make them whip easier. I do not believe
> carageenan is one, nor does it mess up cream for making English Toffee
> like gums can.

So how many cups of heavy crew equals "40% cream", no answer.

On 2014-01-09 00:11:07 +0000, sf said:

> 40% is AKA: whipping or heavy cream! )

I like simple.

On 2014-01-09 00:17:25 +0000, sf said:

> On Wed, 8 Jan 2014 15:51:34 -0800, gtr > wrote:
>
>> Sorry, I couldn't resist a "bovian response!
>
> Whew!
>
>> Most clearly look interesting.
>
> You're welcome. I was just throwing out ideas. If he likes any of
> them, there's a whole world of cookbooks and the entire internet to
> search for a more suitable recipe.... and there's always personalized
> editing.
>
>> I'm beginning to think, as Susan says, it's always [g]ood
>> to have around. Who knew?
>
> Can you put that into plain English?

Done (above).

On 2014-01-09 00:58:17 +0000, Lucille said:

>> Yes, it is of any interest!
>
> You could pour it in an ice cube tray and freeze the cubes then put
> them in a zip lock bag for later use.

That's pretty interesting too.

On 2014-01-09 04:17:52 +0000, Wayne Boatwright said:

>> So how many cups of heavy crew equals "40% cream", no answer.
>
> That's like asking how many cups equals a cup. duh

I didn't know that so I asked, duh.

> Either you're not reading all the replies to your quesion, or you
> clearly have no understanding of what cream is.

Nobody had yet said that "40%" means heavy cream. duh.

> In the US, cream is legally differentiated by its fat content.
>
> In the United States, cream is usually sold as:
>
> Half and half (10.5–18% fat)
> Light, coffee, or table cream (18–30% fat)
> Medium cream (25% fat)
> Whipping or light Whipping cream (30–36% fat)
> Heavy Whipping cream (36% to 42% fat)

Yes, but they don't CALL heavy whipping cream "40%", so I don't know by
this or any other name which I don't know it may have, duh.

> One cup of any type of cream ONE CUP!

Having now bee been told already, your EXCITEMENT DOESN'T TELL ME BETTER!!!

And of course, duh.

Thanks for the demeaning attitude, I didn't realize it was part of your
profile, now duly advised. duh.

"Bryan-TGWWW" > wrote in message
...
> On Wednesday, January 8, 2014 3:21:14 PM UTC-6, graham wrote:
>> "gtr" > wrote in message
>> news:2014010809325589834-xxx@yyyzzz...
>>
>> >I somehow got 2 pints of this and have nothing planned for its use.
>>
>> >Anything easy that doesn't involve desserts that I can do with this?
>>
> Sip it straight up?
>>
>> Is it heavy enough to make butter?
>
> They put stabilizers in most whipping cream, such as mono and
> di-glycerides
> to keep the cream from separating.
>
> I use heavy cream to make cheese sauces. Cooked and well drained
> spinach + cheese + heavy cream ---> "Ian's Cheesy Spinach."
>>
Pity about the additives. I have a source at the local farmers' market that
sells ~50%BF cream. It's expensive but I intend buying several pots to show
my grandkids how butter is made.
Graham

"gtr" > wrote in message news:2014010816480236139-xxx@yyyzzz...
> On 2014-01-08 20:45:06 +0000, Ophelia said:
>
>> "gtr" > wrote in message
>> news:2014010809325589834-xxx@yyyzzz...
>>> I somehow got 2 pints of this and have nothing planned for its use.
>>> Anything easy that doesn't involve desserts that I can do with this?
>>
>> A couple of days ago I made a chicken and mushroom pie with a cream
>> sauce. I will tell you how I made the sauce if it is of any interest
>
> Yes, it is of any interest!

I use the same sauce with pork too

Fairly simple:

Fry onions. (plenty) Brown meat. (chicken or pork). Add chicken stock (I
prefer homemade but I have used cubes) diced mushrooms and seasoning.
Simmer and when meat is cooked remove and keep warm. Boil to reduce stock a
bit then add roux paste *1 and boil till thick. (Good and thick because the
cream will dilute it) Pour in as much double cream as looks good and heat
through again. I am always very generous with the cream.

*1 tablespoon flour, same soft butter and whiz in small blender for a few
seconds to make paste. I add to boiling stock in small pieces until thick
enough. (leftover keeps fine in the fridge for a while)

I make a pastry top and serve as pie or you can serve simply over potatoes
or rice.

This will freeze fine because the flour stabilises the sauce. I don't
measure but if you need it I will work some out.

The mushrooms. I use those big flat ones, they give more flavour than the
button kind. The pastry I used was suet pastry but I don't suppose it
matters much

If I've missed anything out just yell <g>

--
http://www.helpforheroes.org.uk/shop/

On Wed, 8 Jan 2014 23:03:12 -0700, "graham" > wrote:
>
> >>
> Pity about the additives. I have a source at the local farmers' market that
> sells ~50%BF cream. It's expensive but I intend buying several pots to show
> my grandkids how butter is made.

You don't have to spend the rent money on cream just to make butter,
regular heavy cream works as long as it's not ultra-pasteurized.

--
"Corporations aren't people, they're Republicans"
(Rev Al Sharpton 10/7/2011)

On 2014-01-09 05:32:44 +0000, Wayne Boatwright said:

> Your attitude is no better.

I asked a simple question, you were demeaning. Being being angry about
that is not the same attitude.

> I have tried to explain in more than one reponse what it meant. Most
> people who cook would know immediately what the differences are.

I'm not most people who cook; I'm a guy that asked a direct question
and didn't get a direct answer.

> I'm sorry if you felt demeaned.

No you aren't:

> I'm curious if you understand it now.

On 2014-01-09 11:16:21 +0000, Ophelia said:

> "gtr" > wrote in message news:2014010816480236139-xxx@yyyzzz...
>> On 2014-01-08 20:45:06 +0000, Ophelia said:
>>
>>> "gtr" > wrote in message news:2014010809325589834-xxx@yyyzzz...
>>>> I somehow got 2 pints of this and have nothing planned for its use.
>>>> Anything easy that doesn't involve desserts that I can do with this?
>>>
>>> A couple of days ago I made a chicken and mushroom pie with a cream
>>> sauce. I will tell you how I made the sauce if it is of any interest
>>
>> Yes, it is of any interest!
>
> I use the same sauce with pork too
>
> Fairly simple:
>
> Fry onions. (plenty) Brown meat. (chicken or pork). Add chicken
> stock (I prefer homemade but I have used cubes) diced mushrooms and
> seasoning. Simmer and when meat is cooked remove and keep warm. Boil
> to reduce stock a bit then add roux paste *1 and boil till thick.
> (Good and thick because the cream will dilute it) Pour in as much
> double cream as looks good and heat through again. I am always very
> generous with the cream.
>
> *1 tablespoon flour, same soft butter and whiz in small blender for a
> few seconds to make paste. I add to boiling stock in small pieces
> until thick enough. (leftover keeps fine in the fridge for a while)
>
> I make a pastry top and serve as pie or you can serve simply over
> potatoes or rice.
>
> This will freeze fine because the flour stabilises the sauce. I don't
> measure but if you need it I will work some out.
>
> The mushrooms. I use those big flat ones, they give more flavour than
> the button kind. The pastry I used was suet pastry but I don't suppose
> it matters much
>
> If I've missed anything out just yell <g>

Many thanks.

On 2014-01-09 05:32:44 +0000, Wayne Boatwright said:

> I really do try to explain or answer questions when I feel qualified
> to do so. Obviously, sometimes it doesn't work. Perhaps I'm not
> stating it in terms that make sense to you.

Adding "duh" to imply the person you're speaking to is stupid, isn't
helpful changes the "sense" in which the information is proffered.
Maybe you didn't know that.

gtr wrote:

> I somehow got 2 pints of this and have nothing planned for its use.
> Anything easy that doesn't involve desserts that I can do with this?

It works in most places you'd use milk, just be conscious of the higher
fat content and either mix it with milk or water.

TJ's sells it in a little boxes - that how my wife prefers it, since she
can always have it around without worrying about it going bad. The
small size also works for us because we don't usually use much of it at
once - a little goes a long way.

I know you said not desserts, but I pick up instant pudding when it's on
the damaged goods shelf at the grocery store - it's the emergency
dessert in our house, always a few boxes on the shelf in whatever flavor
they happened to have. Make that stuff with part milk and part heavy
cream and you're in for a treat, and the higher fat content means it
sets up instantly - zero waiting required.

-S-

"gtr" > wrote in message news:2014010907181575567-xxx@yyyzzz...
> On 2014-01-09 11:16:21 +0000, Ophelia said:
>
>> "gtr" > wrote in message
>> news:2014010816480236139-xxx@yyyzzz...
>>> On 2014-01-08 20:45:06 +0000, Ophelia said:
>>>
>>>> "gtr" > wrote in message
>>>> news:2014010809325589834-xxx@yyyzzz...
>>>>> I somehow got 2 pints of this and have nothing planned for its use.
>>>>> Anything easy that doesn't involve desserts that I can do with this?
>>>>
>>>> A couple of days ago I made a chicken and mushroom pie with a cream
>>>> sauce. I will tell you how I made the sauce if it is of any interest
>>>
>>> Yes, it is of any interest!
>>
>> I use the same sauce with pork too
>>
>> Fairly simple:
>>
>> Fry onions. (plenty) Brown meat. (chicken or pork). Add chicken stock
>> (I prefer homemade but I have used cubes) diced mushrooms and seasoning.
>> Simmer and when meat is cooked remove and keep warm. Boil to reduce
>> stock a bit then add roux paste *1 and boil till thick. (Good and thick
>> because the cream will dilute it) Pour in as much double cream as looks
>> good and heat through again. I am always very generous with the cream.
>>
>> *1 tablespoon flour, same soft butter and whiz in small blender for a few
>> seconds to make paste. I add to boiling stock in small pieces until
>> thick enough. (leftover keeps fine in the fridge for a while)
>>
>> I make a pastry top and serve as pie or you can serve simply over
>> potatoes or rice.
>>
>> This will freeze fine because the flour stabilises the sauce. I don't
>> measure but if you need it I will work some out.
>>
>> The mushrooms. I use those big flat ones, they give more flavour than
>> the button kind. The pastry I used was suet pastry but I don't suppose
>> it matters much
>>
>> If I've missed anything out just yell <g>
>
> Many thanks.

You are most welcome

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On Wednesday, January 8, 2014 12:32:55 PM UTC-5, gtr wrote:
> I somehow got 2 pints of this and have nothing planned for its use.
>
> Anything easy that doesn't involve desserts that I can do with this?

Or Maryland Cream of Crab soup, or Potato Soup, or Quiche.

It has a long refrigerator life, much longer than milk. Check the use by date, I think you will be surprised.

On 2014-01-09 15:37:15 +0000, Wayne Boatwright said:

>>> I'm sorry if you felt demeaned.
>>
>> No you aren't:
>
>>> I'm curious if you understand it now.

> BULLSHIT!

Never mind, I can feel your sorrow after all.