Re Fake Ingredients
 

On Sat, 22 Aug 2015 11:59:19 -0700, "Julie Bove"
> wrote:

>
>"Cindy Hamilton" > wrote in message
...
>> On Saturday, August 22, 2015 at 1:59:50 AM UTC-4, Julie Bove wrote:
>>> "Cindy Hamilton" > wrote in message
>>
>>> > It might not necessarily be more expensive, due to economies of scale.
>>> > I haven't looked recently, but it seems to me that there are more
>>> > cans of whipped cream than cartons of heavy cream at the grocery store.
>>> > Or my memory could be faulty.
>>> >
>>> > Cindy Hamilton
>>>
>>> It's true. I have only bought heavy cream a few times in my life. You
>>> really have to hunt that down. And the canned stuff comes in different
>>> flavors.
>>
>> Every grocery store I have ever been to has heavy cream. The trick
>> is finding it not ultra-pasteurized or loaded with stabilizers.
>>
>> And the canned stuff has way more sugar than I would add if I whipped
>> my own. It tastes like candy, not cream.
>
>Of course they have it but they don't have very many cartons of it.

The stores where I shop have cases of it - almost as many cartons as
the 10% coffee cream.

Doris

Re Fake Ingredients
 

On Sat, 22 Aug 2015 12:38:04 -0700, sf > wrote:

>On Sat, 22 Aug 2015 07:02:14 -0700 (PDT), Cindy Hamilton
> wrote:
>
>> On Saturday, August 22, 2015 at 9:14:52 AM UTC-4, sf wrote:
>>
>> > > And the canned stuff has way more sugar than I would add if I whipped
>> > > my own. It tastes like candy, not cream.
>> > >
>> >
>> > Your mind is playing tricks on you. Plain whipped cream from a can
>> > isn't overly sweet. I've never noticed flavored whipped cream in a
>> > can, didn't know it existed before this and have zero interest in
>> > finding it now that I've been informed. You're right about heavy
>> > cream that isn't ultra-pasteurized being hard to find though. I've
>> > been on that hunt.
>>
>> Aw, c'mon. Reddi-Whip is really sweet. I know there are other brands
>> out there, but Reddi-Whip is the 600 pound gorilla in the canned
>> whipped cream market.
>>
>> I add only a little sugar when I whip cream myself; it's a nice foil
>> for a sweet dessert. Everybody's taste is different.
>>
>
>I have to admit that I don't know the level of sweetness of one brand
>vs another and quite frankly I'm surprised that you, being so
>vociferously anti-can, would know either. Whatever differences there
>are can't be very much because I've never tasted it and made a
>connection with candy. Frankly, unless it's for a group of people -
>my attitude about whipping cream is similar to the way some people
>here balk at using their food processor. The return isn't worth the
>time involved it takes to make it and clean up, so if I wanted whipped
>cream for myself or just the two of us - I'd buy a can. As it is, we
>do without.

When I want whipped cream (made from heavy cream) I get out my trusty
50-year-old hand beater and it's done in about 90 seconds. No muss, no
fuss. I've never been able to figure out why anyone would use an
electric beater for whipped cream.

Doris

Re Fake Ingredients
 

On 8/22/2015 9:02 PM, The Other Guy wrote:

>
> Just checked the Reddi-whip website.
>
> They DO NOT list ingredients, but only SAY the 'taste' of real cream.
>
> AND they offer 15 calories as the 'hit' to your diet, which is 2
> TABLESPOONS of product. Ever seen ANYONE use that little??
>
> And last, but NOT least, it's produced now by CON-Agra.
>
>
>
>
They do list the ingredients. Sort of.
http://www.reddiwip.com/real-cream-difference

As for the two tablespoons, yes. That is the hit right from the can
when I'm putting it away after fixing the other desserts to serve.

Re Fake Ingredients
 

On 8/22/2015 11:13 PM, Doris Night wrote:

> When I want whipped cream (made from heavy cream) I get out my trusty
> 50-year-old hand beater and it's done in about 90 seconds. No muss, no
> fuss. I've never been able to figure out why anyone would use an
> electric beater for whipped cream.
>
> Doris
>

Because most of us no longer have a hand beater. Can't remember how
long it has been gone and don't miss it.

Re Fake Ingredients
 

On Sat, 22 Aug 2015 16:36:58 -0700 (PDT), MisterDiddyWahDiddy
> wrote:

>On Saturday, August 22, 2015 at 2:39:17 PM UTC-5, John Kuthe wrote:
>> On Sat, 22 Aug 2015 11:43:30 -0700 (PDT), MisterDiddyWahDiddy
>> > wrote:
>>
>> >On Friday, August 21, 2015 at 9:37:11 AM UTC-5, John Kuthe wrote:
>> >> On Thu, 20 Aug 2015 18:04:09 -0700 (PDT), MisterDiddyWahDiddy
>> >> > wrote:
>> >>
>> >> >On Thursday, August 20, 2015 at 7:27:55 PM UTC-5, Nancy2 wrote:
>> >> >> I received an email recipe from ATK, which was for the well-known strawberry gelatin
>> >> >> salad with a pretzel crust. Without stating the product they were calling "fake," their
>> >> >> recipe included dairy whipped cream. I am sure the easy recipe called for Cool Whip,
>> >> >> not genuine whipped cream. It was the only component which could have been a
>> >> >> substitute for something else. The rest of the recipe had genuine strawberries, genuine
>> >> >> plain gelatin, and genuine pretzels.
>> >> >>
>> >> >> But since when is an ingredient called "fake" without defining what it is a substitute for?
>> >> >> An ingredient is an ingredient. It was sloppy editing to refer to Cool Whip as a fake
>> >> >> ingredient without defining what their "real" ingredient was. Don't you agree? Or am I
>> >> >> being exceptionally cranky....
>> >> >>
>> >> >Cool whip isn't merely "fake," it is disgusting, and no person of any
>> >> >intelligence would suggest otherwise.
>> >> >>
>> >> >> N.
>> >> >
>> >> >--Bryan
>> >>
>> >> Bryan's typical expression from his Narcissistic Personality Disorder.
>> >> Don't argue the merits of real whipped cream, attack the person!!!
>> >>
>> >> Typical Narcississtic tendency, to speciously bolster a fragile inner
>> >> ego.
>> >>
>> >John knows fake. He's spent DECADES simulating the sensation of
>> >intercourse using his hand and lubricant.
>> >>
>> >> John Kuthe...
>> >
>> >--Bryan
>>
>> And you make that sound like a bad thing, Bryan! ;-)
>>
>Only because it has been *instead of* instead of *in addition to*.
>>
>> John Kuthe...
>
>--Bryan

HA! More like "Because it's ME!! Bryan, the raging Narcissist who says
so!"

John Kuthe...

Re Fake Ingredients
 

"Janet B" > wrote in message
...
> On Sat, 22 Aug 2015 13:44:59 -0700, sf > wrote:
>
>>On Sat, 22 Aug 2015 12:57:40 -0700 (PDT), Nancy2
> wrote:
>>
>>> For you, sf:
>>>
>>>
>>>
>>> I make my toffee using a shallow (1") buttered deep pan. It is really
>>> old, light-colored, wimpy, actually, which helps when I pop the sheet
>>> of toffee out when it's cool. I like to break it into irregular
>>> pieces, myself.....don't need none of them equal squares. LOL.
>>>
>>> Toffee Crunch Nancy Dooley
>>>
>>
>><snip>
>>
>>Thanks! Looks like even *I* can make them... and I might.
>
> Same idea as above, just easier.
> Toffee
> 1/2 cup butter
> 3/4 cup brown sugar
> Bring to a boil over medium heat, boil 7 minutes, stirring constantly.
> Pour into a 9x9 greased pan. Cover with chopped nuts. Sprinkle one
> cup of chocolate chips over it. Cover with a towel until the
> chocolate is melted. Spread the chocolate and refrigerate. Break
> into pieces. Store in refrigerator.
> Janet US

Thanks:) Saved for next Gkids visit:)


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

Re Fake Ingredients
 

"Doris Night" > wrote in message
...
> On Sat, 22 Aug 2015 11:59:19 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Cindy Hamilton" > wrote in message
...
>>> On Saturday, August 22, 2015 at 1:59:50 AM UTC-4, Julie Bove wrote:
>>>> "Cindy Hamilton" > wrote in message
>>>
>>>> > It might not necessarily be more expensive, due to economies of
>>>> > scale.
>>>> > I haven't looked recently, but it seems to me that there are more
>>>> > cans of whipped cream than cartons of heavy cream at the grocery
>>>> > store.
>>>> > Or my memory could be faulty.
>>>> >
>>>> > Cindy Hamilton
>>>>
>>>> It's true. I have only bought heavy cream a few times in my life. You
>>>> really have to hunt that down. And the canned stuff comes in different
>>>> flavors.
>>>
>>> Every grocery store I have ever been to has heavy cream. The trick
>>> is finding it not ultra-pasteurized or loaded with stabilizers.
>>>
>>> And the canned stuff has way more sugar than I would add if I whipped
>>> my own. It tastes like candy, not cream.
>>
>>Of course they have it but they don't have very many cartons of it.
>
> The stores where I shop have cases of it - almost as many cartons as
> the 10% coffee cream.

I don't know what coffee cream is. Never bought it and never looked for it.

Re Fake Ingredients
 

"Cheri" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "sf" > wrote in message
>> ...
>>> On Sat, 22 Aug 2015 03:39:18 -0700 (PDT), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Saturday, August 22, 2015 at 1:59:50 AM UTC-4, Julie Bove wrote:
>>>> > "Cindy Hamilton" > wrote in message
>>>>
>>>> > > It might not necessarily be more expensive, due to economies of
>>>> > > scale.
>>>> > > I haven't looked recently, but it seems to me that there are more
>>>> > > cans of whipped cream than cartons of heavy cream at the grocery
>>>> > > store.
>>>> > > Or my memory could be faulty.
>>>> > >
>>>> > > Cindy Hamilton
>>>> >
>>>> > It's true. I have only bought heavy cream a few times in my life.
>>>> > You
>>>> > really have to hunt that down. And the canned stuff comes in
>>>> > different
>>>> > flavors.
>>>>
>>>> Every grocery store I have ever been to has heavy cream. The trick
>>>> is finding it not ultra-pasteurized or loaded with stabilizers.
>>>>
>>>> And the canned stuff has way more sugar than I would add if I whipped
>>>> my own. It tastes like candy, not cream.
>>>>
>>>
>>> Your mind is playing tricks on you. Plain whipped cream from a can
>>> isn't overly sweet. I've never noticed flavored whipped cream in a
>>> can, didn't know it existed before this and have zero interest in
>>> finding it now that I've been informed. You're right about heavy
>>> cream that isn't ultra-pasteurized being hard to find though. I've
>>> been on that hunt.
>>
>> We have peppermint, chocolate and I think perhaps one other flavor.
>
> Vanilla, which I do like. I always have a can of whipped cream in the
> fridge, but not always vanilla.

I don't always have it. In fact, most of the time, I don't.

Re Fake Ingredients
 

"Doris Night" > wrote in message
...
> On Sat, 22 Aug 2015 12:38:04 -0700, sf > wrote:
>
>>On Sat, 22 Aug 2015 07:02:14 -0700 (PDT), Cindy Hamilton
> wrote:
>>
>>> On Saturday, August 22, 2015 at 9:14:52 AM UTC-4, sf wrote:
>>>
>>> > > And the canned stuff has way more sugar than I would add if I
>>> > > whipped
>>> > > my own. It tastes like candy, not cream.
>>> > >
>>> >
>>> > Your mind is playing tricks on you. Plain whipped cream from a can
>>> > isn't overly sweet. I've never noticed flavored whipped cream in a
>>> > can, didn't know it existed before this and have zero interest in
>>> > finding it now that I've been informed. You're right about heavy
>>> > cream that isn't ultra-pasteurized being hard to find though. I've
>>> > been on that hunt.
>>>
>>> Aw, c'mon. Reddi-Whip is really sweet. I know there are other brands
>>> out there, but Reddi-Whip is the 600 pound gorilla in the canned
>>> whipped cream market.
>>>
>>> I add only a little sugar when I whip cream myself; it's a nice foil
>>> for a sweet dessert. Everybody's taste is different.
>>>
>>
>>I have to admit that I don't know the level of sweetness of one brand
>>vs another and quite frankly I'm surprised that you, being so
>>vociferously anti-can, would know either. Whatever differences there
>>are can't be very much because I've never tasted it and made a
>>connection with candy. Frankly, unless it's for a group of people -
>>my attitude about whipping cream is similar to the way some people
>>here balk at using their food processor. The return isn't worth the
>>time involved it takes to make it and clean up, so if I wanted whipped
>>cream for myself or just the two of us - I'd buy a can. As it is, we
>>do without.
>
> When I want whipped cream (made from heavy cream) I get out my trusty
> 50-year-old hand beater and it's done in about 90 seconds. No muss, no
> fuss. I've never been able to figure out why anyone would use an
> electric beater for whipped cream.

And I can't see in this day and age why anyone would own a hand beater.

Re Fake Ingredients
 

"Ed Pawlowski" > wrote in message
...
> On 8/22/2015 11:13 PM, Doris Night wrote:
>
>> When I want whipped cream (made from heavy cream) I get out my trusty
>> 50-year-old hand beater and it's done in about 90 seconds. No muss, no
>> fuss. I've never been able to figure out why anyone would use an
>> electric beater for whipped cream.
>>
>> Doris
>>
>
> Because most of us no longer have a hand beater. Can't remember how long
> it has been gone and don't miss it.

I never had one. My mom did. She actually used it to make scrambled eggs.
I just used a fork.

Re Fake Ingredients
 

I have a trusty hand beater, replaced it about 6-8 years ago. I use it quite often,
usually when a couple beaten eggs are called for in a recipe, or when I make
scrambled eggs for one (me). Using a fork doesn't get them beaten enough
for me, and using an electric hand mixer is silly for just a couple eggs, IMV.

This is a personal choice...nobody else has to do what I do, so make your own
choice.

N.

Re Fake Ingredients
 

Julie Bove wrote:
>
> "Cheri" wrote:
> > Vanilla, which I do like. I always have a can of whipped cream in the
> > fridge, but not always vanilla.
>
> I don't always have it. In fact, most of the time, I don't.

A 2oz bottle of vanilla extract last me about 2 years or more. I just
checked this morning - I still have one ounce left. I'm quitting the
internet for a bit right now to make a dish of bread pudding. I use
the oven early before it gets hot out and I can open the back door
(right next to kitchen). Haven't made bread pudding in about a year or
more.

G.

Re Fake Ingredients
 

On Sunday, August 23, 2015 at 4:35:36 AM UTC-4, Julie Bove wrote:
> "Doris Night" > wrote in message
> ...
> > On Sat, 22 Aug 2015 11:59:19 -0700, "Julie Bove"
> > > wrote:
> >
> >>
> >>"Cindy Hamilton" > wrote in message
> ...
> >>> On Saturday, August 22, 2015 at 1:59:50 AM UTC-4, Julie Bove wrote:
> >>>> "Cindy Hamilton" > wrote in message
> >>>
> >>>> > It might not necessarily be more expensive, due to economies of
> >>>> > scale.
> >>>> > I haven't looked recently, but it seems to me that there are more
> >>>> > cans of whipped cream than cartons of heavy cream at the grocery
> >>>> > store.
> >>>> > Or my memory could be faulty.
> >>>> >
> >>>> > Cindy Hamilton
> >>>>
> >>>> It's true. I have only bought heavy cream a few times in my life. You
> >>>> really have to hunt that down. And the canned stuff comes in different
> >>>> flavors.
> >>>
> >>> Every grocery store I have ever been to has heavy cream. The trick
> >>> is finding it not ultra-pasteurized or loaded with stabilizers.
> >>>
> >>> And the canned stuff has way more sugar than I would add if I whipped
> >>> my own. It tastes like candy, not cream.
> >>
> >>Of course they have it but they don't have very many cartons of it.
> >
> > The stores where I shop have cases of it - almost as many cartons as
> > the 10% coffee cream.
>
> I don't know what coffee cream is. Never bought it and never looked for it.

Perhaps half and half, which has 12.5% milk fat. I guess if they
label it "coffee cream" (which probably has no USDA/FDA identity) they
can skimp on the fat.

Whipping cream has at least 36% milk fat.

All of these values are for the United States, of course.

Cindy Hamilton

Re Fake Ingredients
 

On Sun, 23 Aug 2015 01:39:04 -0700, "Julie Bove"
> wrote:

>
>"Doris Night" > wrote in message
.. .
>> On Sat, 22 Aug 2015 12:38:04 -0700, sf > wrote:
>>
>>>On Sat, 22 Aug 2015 07:02:14 -0700 (PDT), Cindy Hamilton
> wrote:
>>>
>>>> On Saturday, August 22, 2015 at 9:14:52 AM UTC-4, sf wrote:
>>>>
>>>> > > And the canned stuff has way more sugar than I would add if I
>>>> > > whipped
>>>> > > my own. It tastes like candy, not cream.
>>>> > >
>>>> >
>>>> > Your mind is playing tricks on you. Plain whipped cream from a can
>>>> > isn't overly sweet. I've never noticed flavored whipped cream in a
>>>> > can, didn't know it existed before this and have zero interest in
>>>> > finding it now that I've been informed. You're right about heavy
>>>> > cream that isn't ultra-pasteurized being hard to find though. I've
>>>> > been on that hunt.
>>>>
>>>> Aw, c'mon. Reddi-Whip is really sweet. I know there are other brands
>>>> out there, but Reddi-Whip is the 600 pound gorilla in the canned
>>>> whipped cream market.
>>>>
>>>> I add only a little sugar when I whip cream myself; it's a nice foil
>>>> for a sweet dessert. Everybody's taste is different.
>>>>
>>>
>>>I have to admit that I don't know the level of sweetness of one brand
>>>vs another and quite frankly I'm surprised that you, being so
>>>vociferously anti-can, would know either. Whatever differences there
>>>are can't be very much because I've never tasted it and made a
>>>connection with candy. Frankly, unless it's for a group of people -
>>>my attitude about whipping cream is similar to the way some people
>>>here balk at using their food processor. The return isn't worth the
>>>time involved it takes to make it and clean up, so if I wanted whipped
>>>cream for myself or just the two of us - I'd buy a can. As it is, we
>>>do without.
>>
>> When I want whipped cream (made from heavy cream) I get out my trusty
>> 50-year-old hand beater and it's done in about 90 seconds. No muss, no
>> fuss. I've never been able to figure out why anyone would use an
>> electric beater for whipped cream.
>
>And I can't see in this day and age why anyone would own a hand beater.

I own the same hand beater that I got I first was married 43 years
ago. (And I think I bought it used from a thrift store.) I also have
an electric mixer, a blender, a stick blender, and two food
processors, but if something is only going to take a minute or two, I
can't see the bother in getting them out.

Doris

Re Fake Ingredients
 

On Sun, 23 Aug 2015 06:06:31 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, August 23, 2015 at 4:35:36 AM UTC-4, Julie Bove wrote:
>> "Doris Night" > wrote in message
>> ...
>> > On Sat, 22 Aug 2015 11:59:19 -0700, "Julie Bove"
>> > > wrote:
>> >
>> >>
>> >>"Cindy Hamilton" > wrote in message
>> ...
>> >>> On Saturday, August 22, 2015 at 1:59:50 AM UTC-4, Julie Bove wrote:
>> >>>> "Cindy Hamilton" > wrote in message
>> >>>
>> >>>> > It might not necessarily be more expensive, due to economies of
>> >>>> > scale.
>> >>>> > I haven't looked recently, but it seems to me that there are more
>> >>>> > cans of whipped cream than cartons of heavy cream at the grocery
>> >>>> > store.
>> >>>> > Or my memory could be faulty.
>> >>>> >
>> >>>> > Cindy Hamilton
>> >>>>
>> >>>> It's true. I have only bought heavy cream a few times in my life. You
>> >>>> really have to hunt that down. And the canned stuff comes in different
>> >>>> flavors.
>> >>>
>> >>> Every grocery store I have ever been to has heavy cream. The trick
>> >>> is finding it not ultra-pasteurized or loaded with stabilizers.
>> >>>
>> >>> And the canned stuff has way more sugar than I would add if I whipped
>> >>> my own. It tastes like candy, not cream.
>> >>
>> >>Of course they have it but they don't have very many cartons of it.
>> >
>> > The stores where I shop have cases of it - almost as many cartons as
>> > the 10% coffee cream.
>>
>> I don't know what coffee cream is. Never bought it and never looked for it.
>
>Perhaps half and half, which has 12.5% milk fat. I guess if they
>label it "coffee cream" (which probably has no USDA/FDA identity) they
>can skimp on the fat.
>
>Whipping cream has at least 36% milk fat.

In Canada, half and half is 10% cream, and it's labeled half and half,
not coffee cream. I used the wrong terminology. I'm just used to
calling it coffee cream.

We also have 18% "table cream" and 5% "light" cream.

Doris

Re Fake Ingredients
 

On 8/21/2015 2:42 PM, Cindy Hamilton wrote:
> On Friday, August 21, 2015 at 1:47:43 PM UTC-4, Ophelia wrote:
>> "Nancy2" > wrote in message
>> ...
>>> Ophelia, that stuff in the "squirty can" is GENUINE WHIPPED CREAM.
>>> Shocker, huh.
>>> LOL.
>>
>> Is it?? <g> I bet it is more expensive than just whipping up your own
>> though eh???
>
> Some of it is real cream; some of it isn't. In any case, you can't
> control the amount of sugar in it.
>
> It might not necessarily be more expensive, due to economies of scale.
> I haven't looked recently, but it seems to me that there are more
> cans of whipped cream than cartons of heavy cream at the grocery store.
> Or my memory could be faulty.
>
> Cindy Hamilton
>
Here's a commercial for the spray cream:

https://www.youtube.com/watch?v=worqo3K2qqc

Jill

Re Fake Ingredients
 

On 8/21/2015 3:32 PM, Cindy Hamilton wrote:
> On Friday, August 21, 2015 at 3:23:21 PM UTC-4, Ophelia wrote:
>> "Cindy Hamilton" > wrote in message
>> ...
>>> On Friday, August 21, 2015 at 1:47:43 PM UTC-4, Ophelia wrote:
>>>> "Nancy2" > wrote in message
>>>> ...
>>>>> Ophelia, that stuff in the "squirty can" is GENUINE WHIPPED CREAM.
>>>>> Shocker, huh.
>>>>> LOL.
>>>>
>>>> Is it?? <g> I bet it is more expensive than just whipping up your own
>>>> though eh???
>>>
>>> Some of it is real cream; some of it isn't. In any case, you can't
>>> control the amount of sugar in it.
>>>
>>> It might not necessarily be more expensive, due to economies of scale.
>>> I haven't looked recently, but it seems to me that there are more
>>> cans of whipped cream than cartons of heavy cream at the grocery store.
>>> Or my memory could be faulty.
>>
>> Are you saying they add sugar to the canned stuff??
>
> Good grief, yes! This is America. They add sugar to everything.
>
> Cindy Hamilton
>
TBF, it's supposed to be a dessert topping and aren't desserts
inherently sweet? You wouldn't use a spray can of Reddi-Whip to make,
for example, cream of broccoli soup. :)

Jill

Re Fake Ingredients
 

On 8/22/2015 3:57 PM, Nancy2 wrote:
> For you, sf:
>
>
>
> I make my toffee using a shallow (1") buttered deep pan. It is really
> old, light-colored, wimpy, actually, which helps when I pop the sheet
> of toffee out when it's cool. I like to break it into irregular
> pieces, myself.....don't need none of them equal squares. LOL.
>
> Toffee Crunch Nancy Dooley
>
> 1 C. butter
> 1 C. sugar
> 3 T. water
> 1 T. corn syrup
> 1/2 C. coarsely ground almonds
> 1 C. semi-sweet choc. chips (for the topping)
> 1/2 C. finely ground almonds
>
> Butter sides of a heavy saucepan. Melt butter. Add sugar, water and
> corn syrup, and boil over medium high heat to 290 degrees F. (soft-
> crack stage). Remove from heat and stir in the coarsely ground
> almonds. Pour into buttered 13 x 9 x 2 inch pan and let cool
> slightly.
>
> If desired, melt the chips and spread on top the toffee. Sprinkle the
> 1/2 C. finely ground nuts over the top. Chill thoroughly and break
> into pieces.
>
I've made something similar. It tastes a bit like Heath Candy Bars. :)

Jill

Re Fake Ingredients
 

On Sun, 23 Aug 2015 00:33:52 -0400, Ed Pawlowski > wrote:

>On 8/22/2015 11:13 PM, Doris Night wrote:
>
>> When I want whipped cream (made from heavy cream) I get out my trusty
>> 50-year-old hand beater and it's done in about 90 seconds. No muss, no
>> fuss. I've never been able to figure out why anyone would use an
>> electric beater for whipped cream.
>>
>> Doris
>>
>
>Because most of us no longer have a hand beater. Can't remember how
>long it has been gone and don't miss it.

I still use my trusty hand crank beater to beat eggs... if only 2-3 I
use a fork but for the entire dozen the crank beater is much faster,
and much easier to clean than an electric and nothing to set up.

Re Fake Ingredients
 

On Sun, 23 Aug 2015 09:34:20 -0400, Doris Night
> wrote:

>On Sun, 23 Aug 2015 01:39:04 -0700, "Julie Bove"
> wrote:
>
>>
>>"Doris Night" > wrote in message
. ..
>>> On Sat, 22 Aug 2015 12:38:04 -0700, sf > wrote:
>>>
>>>>On Sat, 22 Aug 2015 07:02:14 -0700 (PDT), Cindy Hamilton
> wrote:
>>>>
>>>>> On Saturday, August 22, 2015 at 9:14:52 AM UTC-4, sf wrote:
>>>>>
>>>>> > > And the canned stuff has way more sugar than I would add if I
>>>>> > > whipped
>>>>> > > my own. It tastes like candy, not cream.
>>>>> > >
>>>>> >
>>>>> > Your mind is playing tricks on you. Plain whipped cream from a can
>>>>> > isn't overly sweet. I've never noticed flavored whipped cream in a
>>>>> > can, didn't know it existed before this and have zero interest in
>>>>> > finding it now that I've been informed. You're right about heavy
>>>>> > cream that isn't ultra-pasteurized being hard to find though. I've
>>>>> > been on that hunt.
>>>>>
>>>>> Aw, c'mon. Reddi-Whip is really sweet. I know there are other brands
>>>>> out there, but Reddi-Whip is the 600 pound gorilla in the canned
>>>>> whipped cream market.
>>>>>
>>>>> I add only a little sugar when I whip cream myself; it's a nice foil
>>>>> for a sweet dessert. Everybody's taste is different.
>>>>>
>>>>
>>>>I have to admit that I don't know the level of sweetness of one brand
>>>>vs another and quite frankly I'm surprised that you, being so
>>>>vociferously anti-can, would know either. Whatever differences there
>>>>are can't be very much because I've never tasted it and made a
>>>>connection with candy. Frankly, unless it's for a group of people -
>>>>my attitude about whipping cream is similar to the way some people
>>>>here balk at using their food processor. The return isn't worth the
>>>>time involved it takes to make it and clean up, so if I wanted whipped
>>>>cream for myself or just the two of us - I'd buy a can. As it is, we
>>>>do without.
>>>
>>> When I want whipped cream (made from heavy cream) I get out my trusty
>>> 50-year-old hand beater and it's done in about 90 seconds. No muss, no
>>> fuss. I've never been able to figure out why anyone would use an
>>> electric beater for whipped cream.
>>
>>And I can't see in this day and age why anyone would own a hand beater.
>
>I own the same hand beater that I got I first was married 43 years
>ago. (And I think I bought it used from a thrift store.) I also have
>an electric mixer, a blender, a stick blender, and two food
>processors, but if something is only going to take a minute or two, I
>can't see the bother in getting them out.
>
>Doris

'Zactly... and easy to clean, just crank some soapy dish water and a
quick rinse under the tap... not smart to use an electric in a dishpan
filled with water.

Re Fake Ingredients
 

On 8/22/2015 1:16 PM, Cindy Hamilton wrote:
> On Saturday, August 22, 2015 at 10:45:26 AM UTC-4, John Kuthe wrote:
>> On Sat, 22 Aug 2015 05:30:34 -0700 (PDT), Nancy2
>> > wrote:
>>
>>> Cindy, you are correct about availability....my supermarkets all carry "heavy whipping cream,"
>>> found in the dairy aisle in small, 8-oz. cartons or in quarts, and it whips beautifully, with or
>>> without sugar.
>>>
>>> N.
>>
>> It "whips beautifully" becdause of alk the CRAP they put in it, like
>> Guar Gum and crap like that.
>
> Not all of it has that crap in it. Here's what I buy from a local
> dairy:
>
> <http://www.groceries-express.com/WebPages/1996900204%20Guernsey%20Farms%20Dairy.html>
>
> Sadly the image doesn't show the side of the carton where the (lack of)
> ingredients are listed.
>
> Cindy Hamilton
>
Yup. No local dairy where I live but I can easily find heavy (aka
whipping) cream that doesn't contain any extra stuff. I don't buy it
very often but it's certainly available.

Jill

Re Fake Ingredients
 

On 8/22/2015 2:59 PM, Julie Bove wrote:
>
> "Nancy2" > wrote in message
> ...
>> Cindy, you are correct about availability....my supermarkets all carry
>> "heavy whipping cream,"
>> found in the dairy aisle in small, 8-oz. cartons or in quarts, and it
>> whips beautifully, with or
>> without sugar.
>>
>
> I didn't say that they didn't have it.

She wasn't replying to you, she was replying to Cindy.

Jill

Re Fake Ingredients
 

On Sun, 23 Aug 2015 00:30:54 -0400, Ed Pawlowski > wrote:

>On 8/22/2015 9:02 PM, The Other Guy wrote:
>
>>
>> Just checked the Reddi-whip website.
>>
>> They DO NOT list ingredients, but only SAY the 'taste' of real cream.
>>
>> AND they offer 15 calories as the 'hit' to your diet, which is 2
>> TABLESPOONS of product. Ever seen ANYONE use that little??
>>
>> And last, but NOT least, it's produced now by CON-Agra.
>>
>>
>>
>>
>They do list the ingredients. Sort of.
>http://www.reddiwip.com/real-cream-difference

They do list ALL the ingredients, at the bottom of the page... the
artificial flavoring is artificial vanilla. I like Reddi-whip, I
detest Cool-Whip. It doesn't pay for me to make real whipped cream
from scratch for the small amounts I use over a year.. the can keeps
fine in the fridge, never had a can go bad and I've kept them well
past the Best-by date. Real whipped cream made from scratch collapses
over night unless a stabilizer is added. I don't do from scratch mayo
either, not worth the bother for a small amount and doesn't keep
well... I've tried people's scratch mayo, tastes like cheap bottled
salad dressing and imo the consistancy is all wrong.

Re Fake Ingredients
 

"Brooklyn1" > wrote in message
...
> On Sun, 23 Aug 2015 09:34:20 -0400, Doris Night
> > wrote:
>
>>On Sun, 23 Aug 2015 01:39:04 -0700, "Julie Bove"
> wrote:
>>
>>>
>>>"Doris Night" > wrote in message
...
>>>> On Sat, 22 Aug 2015 12:38:04 -0700, sf > wrote:
>>>>
>>>>>On Sat, 22 Aug 2015 07:02:14 -0700 (PDT), Cindy Hamilton
> wrote:
>>>>>
>>>>>> On Saturday, August 22, 2015 at 9:14:52 AM UTC-4, sf wrote:
>>>>>>
>>>>>> > > And the canned stuff has way more sugar than I would add if I
>>>>>> > > whipped
>>>>>> > > my own. It tastes like candy, not cream.
>>>>>> > >
>>>>>> >
>>>>>> > Your mind is playing tricks on you. Plain whipped cream from a can
>>>>>> > isn't overly sweet. I've never noticed flavored whipped cream in a
>>>>>> > can, didn't know it existed before this and have zero interest in
>>>>>> > finding it now that I've been informed. You're right about heavy
>>>>>> > cream that isn't ultra-pasteurized being hard to find though. I've
>>>>>> > been on that hunt.
>>>>>>
>>>>>> Aw, c'mon. Reddi-Whip is really sweet. I know there are other
>>>>>> brands
>>>>>> out there, but Reddi-Whip is the 600 pound gorilla in the canned
>>>>>> whipped cream market.
>>>>>>
>>>>>> I add only a little sugar when I whip cream myself; it's a nice foil
>>>>>> for a sweet dessert. Everybody's taste is different.
>>>>>>
>>>>>
>>>>>I have to admit that I don't know the level of sweetness of one brand
>>>>>vs another and quite frankly I'm surprised that you, being so
>>>>>vociferously anti-can, would know either. Whatever differences there
>>>>>are can't be very much because I've never tasted it and made a
>>>>>connection with candy. Frankly, unless it's for a group of people -
>>>>>my attitude about whipping cream is similar to the way some people
>>>>>here balk at using their food processor. The return isn't worth the
>>>>>time involved it takes to make it and clean up, so if I wanted whipped
>>>>>cream for myself or just the two of us - I'd buy a can. As it is, we
>>>>>do without.
>>>>
>>>> When I want whipped cream (made from heavy cream) I get out my trusty
>>>> 50-year-old hand beater and it's done in about 90 seconds. No muss, no
>>>> fuss. I've never been able to figure out why anyone would use an
>>>> electric beater for whipped cream.
>>>
>>>And I can't see in this day and age why anyone would own a hand beater.
>>
>>I own the same hand beater that I got I first was married 43 years
>>ago. (And I think I bought it used from a thrift store.) I also have
>>an electric mixer, a blender, a stick blender, and two food
>>processors, but if something is only going to take a minute or two, I
>>can't see the bother in getting them out.
>>
>>Doris
>
> 'Zactly... and easy to clean, just crank some soapy dish water and a
> quick rinse under the tap... not smart to use an electric in a dishpan
> filled with water.

Can you not eject the beaters from your electric hand beater?

I simply cannot understand what the fuss is about! Use a hand beater ...
use an electric beater ... and????

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

Re Fake Ingredients
 

On 8/22/2015 9:25 PM, Cheri wrote:
>
> "The Other Guy" > wrote in message
> ...
>> On Sat, 22 Aug 2015 11:59:48 -0700, "Julie Bove" >
>> wrote:
>>
>>>
>>> "Nancy2" > wrote in message
>>> ...
>>>> Cindy, you are correct about availability....my supermarkets all carry
>>>> "heavy whipping cream,"
>>>> found in the dairy aisle in small, 8-oz. cartons or in quarts, and it
>>>> whips beautifully, with or
>>>> without sugar.
>>>>
>>>
>>> I didn't say that they didn't have it.
>>
>> Just checked the Reddi-whip website.
>>
>> They DO NOT list ingredients, but only SAY the 'taste' of real cream.
>>
>> AND they offer 15 calories as the 'hit' to your diet, which is 2
>> TABLESPOONS of product. Ever seen ANYONE use that little??
>
> Yes, me.
>
> Cheri

I don't know where he looked but they *do* list the ingredients for
Reddi Wip on the site:

http://www.reddiwip.com/real-cream-difference

The first ingredient is cream. Followed by sugar and corn syrup, etc.

Their stated selling point is "Look at the label: Cream is our first
ingredient. But it's listed sixth in a leading frozen whipped topping,
[Note: that would be Cool Whip, although they don't mention it by name]
which means they contain more hydrogenated oil than real dairy cream."

The thing is, both are sold as a dessert topping. There's no reason for
anyone to expect it to be the same as plain whipped heavy cream.

As for the amount used, if I was eating a slice of pie I wouldn't want
more than a couple of TABLESPOONS of whatever topping on it.

A little dab'll do ya. Ooops, wrong product. ;)

Jill

Re Fake Ingredients
 

On Sunday, August 23, 2015 at 9:56:40 AM UTC-5, Ophelia wrote:
> "Brooklyn1" > wrote in message
> ...
> > On Sun, 23 Aug 2015 09:34:20 -0400, Doris Night
> > > wrote:
> >
> >>On Sun, 23 Aug 2015 01:39:04 -0700, "Julie Bove"
> > wrote:
> >>
> >>>
> >>>"Doris Night" > wrote in message
> ...
> >>>> On Sat, 22 Aug 2015 12:38:04 -0700, sf > wrote:
> >>>>
> >>>>>On Sat, 22 Aug 2015 07:02:14 -0700 (PDT), Cindy Hamilton
> > wrote:
> >>>>>
> >>>>>> On Saturday, August 22, 2015 at 9:14:52 AM UTC-4, sf wrote:
> >>>>>>
> >>>>>> > > And the canned stuff has way more sugar than I would add if I
> >>>>>> > > whipped
> >>>>>> > > my own. It tastes like candy, not cream.
> >>>>>> > >
> >>>>>> >
> >>>>>> > Your mind is playing tricks on you. Plain whipped cream from a can
> >>>>>> > isn't overly sweet. I've never noticed flavored whipped cream in a
> >>>>>> > can, didn't know it existed before this and have zero interest in
> >>>>>> > finding it now that I've been informed. You're right about heavy
> >>>>>> > cream that isn't ultra-pasteurized being hard to find though. I've
> >>>>>> > been on that hunt.
> >>>>>>
> >>>>>> Aw, c'mon. Reddi-Whip is really sweet. I know there are other
> >>>>>> brands
> >>>>>> out there, but Reddi-Whip is the 600 pound gorilla in the canned
> >>>>>> whipped cream market.
> >>>>>>
> >>>>>> I add only a little sugar when I whip cream myself; it's a nice foil
> >>>>>> for a sweet dessert. Everybody's taste is different.
> >>>>>>
> >>>>>
> >>>>>I have to admit that I don't know the level of sweetness of one brand
> >>>>>vs another and quite frankly I'm surprised that you, being so
> >>>>>vociferously anti-can, would know either. Whatever differences there
> >>>>>are can't be very much because I've never tasted it and made a
> >>>>>connection with candy. Frankly, unless it's for a group of people -
> >>>>>my attitude about whipping cream is similar to the way some people
> >>>>>here balk at using their food processor. The return isn't worth the
> >>>>>time involved it takes to make it and clean up, so if I wanted whipped
> >>>>>cream for myself or just the two of us - I'd buy a can. As it is, we
> >>>>>do without.
> >>>>
> >>>> When I want whipped cream (made from heavy cream) I get out my trusty
> >>>> 50-year-old hand beater and it's done in about 90 seconds. No muss, no
> >>>> fuss. I've never been able to figure out why anyone would use an
> >>>> electric beater for whipped cream.
> >>>
> >>>And I can't see in this day and age why anyone would own a hand beater.
> >>
> >>I own the same hand beater that I got I first was married 43 years
> >>ago. (And I think I bought it used from a thrift store.) I also have
> >>an electric mixer, a blender, a stick blender, and two food
> >>processors, but if something is only going to take a minute or two, I
> >>can't see the bother in getting them out.
> >>
> >>Doris
> >
> > 'Zactly... and easy to clean, just crank some soapy dish water and a
> > quick rinse under the tap... not smart to use an electric in a dishpan
> > filled with water.
>
> Can you not eject the beaters from your electric hand beater?
>
> I simply cannot understand what the fuss is about! Use a hand beater ...
> use an electric beater ... and????
>
I know. Getting out and putting away the electric might take about a
minute longer, what with rolling up the cord nicely. Sheldon likes to
exaggerate.
>

--Bryan

Re Fake Ingredients
 

On 8/22/2015 11:13 PM, Doris Night wrote:
>
> When I want whipped cream (made from heavy cream) I get out my trusty
> 50-year-old hand beater and it's done in about 90 seconds. No muss, no
> fuss. I've never been able to figure out why anyone would use an
> electric beater for whipped cream.
>
> Doris
>
Do you mean a whisk? Or what I'd call a hand-cranked egg beater?

Jill

Question (WAS: Re Fake Ingredients)
 

On 8/23/2015 10:32 AM, Brooklyn1 wrote:
> On Sun, 23 Aug 2015 00:33:52 -0400, Ed Pawlowski > wrote:
>
>> On 8/22/2015 11:13 PM, Doris Night wrote:
>>
>>> When I want whipped cream (made from heavy cream) I get out my trusty
>>> 50-year-old hand beater and it's done in about 90 seconds. No muss, no
>>> fuss. I've never been able to figure out why anyone would use an
>>> electric beater for whipped cream.
>>>
>>> Doris
>>>
>>
>> Because most of us no longer have a hand beater. Can't remember how
>> long it has been gone and don't miss it.
>
> I still use my trusty hand crank beater to beat eggs... if only 2-3 I
> use a fork but for the entire dozen the crank beater is much faster,
> and much easier to clean than an electric and nothing to set up.
>
How many people here beat a dozen eggs at a time?

Jill

Re Fake Ingredients
 

On Sat, 22 Aug 2015 12:57:40 -0700 (PDT), Nancy2
> wrote:

>For you, sf:
>
>
>
>I make my toffee using a shallow (1") buttered deep pan. It is really
>old, light-colored, wimpy, actually, which helps when I pop the sheet
>of toffee out when it's cool. I like to break it into irregular
>pieces, myself.....don't need none of them equal squares. LOL.
>
>Toffee Crunch Nancy Dooley
>
>1 C. butter
>1 C. sugar
>3 T. water
>1 T. corn syrup
>1/2 C. coarsely ground almonds
>1 C. semi-sweet choc. chips (for the topping)
>1/2 C. finely ground almonds
>
>Butter sides of a heavy saucepan. Melt butter. Add sugar, water and
>corn syrup, and boil over medium high heat to 290 degrees F. (soft-
>crack stage). Remove from heat and stir in the coarsely ground
>almonds. Pour into buttered 13 x 9 x 2 inch pan and let cool
>slightly.
>
>If desired, melt the chips and spread on top the toffee. Sprinkle the
>1/2 C. finely ground nuts over the top. Chill thoroughly and break
>into pieces.
>
>You can double the choc. chip and finely ground nut measurements, and
>after the top side has chilled, you can repeat the chocolate/nut
>mixture on the bottom, so both sides of the candy have chocolate on
>them.
>
>This recipe doubles easily. When I double it, I put it in a jelly
>roll pan (15 x 10 x 1). I use about 2 1/2 C. chocolate chips for the
>jelly roll pan size.
>
>If you temper the chocolate, the candy topping will not melt in your
>hands as easily -- to temper it, melt half the chocolate chips and
>remove from heat. Stir in the other half of the chips, and beat it
>until all the chocolate is melted. (Simple method.)

I apologize, Nancy2. It was rude of me to butt in with my recipe. :(
Sorry
Janet US

Question (WAS: Re Fake Ingredients)
 

On Sun, 23 Aug 2015 11:18:39 -0400, jmcquown >
wrote:

> On 8/23/2015 10:32 AM, Brooklyn1 wrote:
> > On Sun, 23 Aug 2015 00:33:52 -0400, Ed Pawlowski > wrote:
> >
> >> On 8/22/2015 11:13 PM, Doris Night wrote:
> >>
> >>> When I want whipped cream (made from heavy cream) I get out my trusty
> >>> 50-year-old hand beater and it's done in about 90 seconds. No muss, no
> >>> fuss. I've never been able to figure out why anyone would use an
> >>> electric beater for whipped cream.
> >>>
> >>> Doris
> >>>
> >>
> >> Because most of us no longer have a hand beater. Can't remember how
> >> long it has been gone and don't miss it.
> >
> > I still use my trusty hand crank beater to beat eggs... if only 2-3 I
> > use a fork but for the entire dozen the crank beater is much faster,
> > and much easier to clean than an electric and nothing to set up.
> >
> How many people here beat a dozen eggs at a time?
>

Never. Not when the entire family is over for breakfast, not for
cakes.

The original topic was about whipping cream (or not) for one or two
and now we're at a dozen eggs? Is this another example to put in the
rfc post anything to prove your point file?

--
Elitist Snob

Re Fake Ingredients
 

On Sun, 23 Aug 2015 10:31:56 -0400, jmcquown >
wrote:

>On 8/22/2015 3:57 PM, Nancy2 wrote:
>> For you, sf:
>>
>>
>>
>> I make my toffee using a shallow (1") buttered deep pan. It is really
>> old, light-colored, wimpy, actually, which helps when I pop the sheet
>> of toffee out when it's cool. I like to break it into irregular
>> pieces, myself.....don't need none of them equal squares. LOL.
>>
>> Toffee Crunch Nancy Dooley
>>
>> 1 C. butter
>> 1 C. sugar
>> 3 T. water
>> 1 T. corn syrup
>> 1/2 C. coarsely ground almonds
>> 1 C. semi-sweet choc. chips (for the topping)
>> 1/2 C. finely ground almonds
>>
>> Butter sides of a heavy saucepan. Melt butter. Add sugar, water and
>> corn syrup, and boil over medium high heat to 290 degrees F. (soft-
>> crack stage). Remove from heat and stir in the coarsely ground
>> almonds. Pour into buttered 13 x 9 x 2 inch pan and let cool
>> slightly.
>>
>> If desired, melt the chips and spread on top the toffee. Sprinkle the
>> 1/2 C. finely ground nuts over the top. Chill thoroughly and break
>> into pieces.
>>
>I've made something similar. It tastes a bit like Heath Candy Bars. :)
>
>Jill

Yeah, and how can that be bad :)
Janet US

Re Fake Ingredients
 

On Sunday, August 23, 2015 at 9:38:52 AM UTC-4, Doris Night wrote:
> On Sun, 23 Aug 2015 06:06:31 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Sunday, August 23, 2015 at 4:35:36 AM UTC-4, Julie Bove wrote:
> >> "Doris Night" > wrote in message
> >> ...
> >> > On Sat, 22 Aug 2015 11:59:19 -0700, "Julie Bove"
> >> > > wrote:
> >> >
> >> >>
> >> >>"Cindy Hamilton" > wrote in message
> >> ...
> >> >>> On Saturday, August 22, 2015 at 1:59:50 AM UTC-4, Julie Bove wrote:
> >> >>>> "Cindy Hamilton" > wrote in message
> >> >>>
> >> >>>> > It might not necessarily be more expensive, due to economies of
> >> >>>> > scale.
> >> >>>> > I haven't looked recently, but it seems to me that there are more
> >> >>>> > cans of whipped cream than cartons of heavy cream at the grocery
> >> >>>> > store.
> >> >>>> > Or my memory could be faulty.
> >> >>>> >
> >> >>>> > Cindy Hamilton
> >> >>>>
> >> >>>> It's true. I have only bought heavy cream a few times in my life. You
> >> >>>> really have to hunt that down. And the canned stuff comes in different
> >> >>>> flavors.
> >> >>>
> >> >>> Every grocery store I have ever been to has heavy cream. The trick
> >> >>> is finding it not ultra-pasteurized or loaded with stabilizers.
> >> >>>
> >> >>> And the canned stuff has way more sugar than I would add if I whipped
> >> >>> my own. It tastes like candy, not cream.
> >> >>
> >> >>Of course they have it but they don't have very many cartons of it.
> >> >
> >> > The stores where I shop have cases of it - almost as many cartons as
> >> > the 10% coffee cream.
> >>
> >> I don't know what coffee cream is. Never bought it and never looked for it.
> >
> >Perhaps half and half, which has 12.5% milk fat. I guess if they
> >label it "coffee cream" (which probably has no USDA/FDA identity) they
> >can skimp on the fat.
> >
> >Whipping cream has at least 36% milk fat.
>
> In Canada, half and half is 10% cream, and it's labeled half and half,
> not coffee cream. I used the wrong terminology. I'm just used to
> calling it coffee cream.
>
> We also have 18% "table cream" and 5% "light" cream.

Oddly, our light cream has mo 18-30%

Here's our full breakdown, courtesy of Wikipedia:

Half and half (10.5-18% fat)
Light cream (18-30% fat)
Light whipping cream (30-36% fat)
Heavy cream (36% fat or more)

Not all grades are defined by all jurisdictions, and the exact fat content
ranges vary. The above figures are based on the Code of Federal Regulations,
Title 21, Part 131

<https://en.wikipedia.org/wiki/Cream#United_States>

Cindy Hamilton

Re Fake Ingredients
 

On Sun, 23 Aug 2015 10:53:38 -0400, Brooklyn1
> wrote:

snip I like Reddi-whip, I
>detest Cool-Whip.
Is there really a difference in taste? I'm not being sarcastic. I
would have thought they would all taste the same. My mom did Dream
Whip. We all had to diet when she did. It wasn't so bad -- angel
food cake with berries and Dream Whip.
Janet US

Re Fake Ingredients
 

On Sunday, August 23, 2015 at 10:11:55 AM UTC-4, jmcquown wrote:
> On 8/21/2015 3:32 PM, Cindy Hamilton wrote:
> > On Friday, August 21, 2015 at 3:23:21 PM UTC-4, Ophelia wrote:
> >> "Cindy Hamilton" > wrote in message
> >> ...
> >>> On Friday, August 21, 2015 at 1:47:43 PM UTC-4, Ophelia wrote:
> >>>> "Nancy2" > wrote in message
> >>>> ...
> >>>>> Ophelia, that stuff in the "squirty can" is GENUINE WHIPPED CREAM.
> >>>>> Shocker, huh.
> >>>>> LOL.
> >>>>
> >>>> Is it?? <g> I bet it is more expensive than just whipping up your own
> >>>> though eh???
> >>>
> >>> Some of it is real cream; some of it isn't. In any case, you can't
> >>> control the amount of sugar in it.
> >>>
> >>> It might not necessarily be more expensive, due to economies of scale.
> >>> I haven't looked recently, but it seems to me that there are more
> >>> cans of whipped cream than cartons of heavy cream at the grocery store.
> >>> Or my memory could be faulty.
> >>
> >> Are you saying they add sugar to the canned stuff??
> >
> > Good grief, yes! This is America. They add sugar to everything.
> >
> > Cindy Hamilton
> >
> TBF, it's supposed to be a dessert topping and aren't desserts
> inherently sweet? You wouldn't use a spray can of Reddi-Whip to make,
> for example, cream of broccoli soup. :)

Granted, but not all components of a dessert need to be equally sweet, or
even very sweet. Some people prefer more sweet; others prefer less.

Cindy Hamilton

Re Fake Ingredients
 

On Sunday, August 23, 2015 at 10:39:15 AM UTC-4, Brooklyn1 wrote:

> 'Zactly... and easy to clean, just crank some soapy dish water and a
> quick rinse under the tap... not smart to use an electric in a dishpan
> filled with water.

I generally eject the beaters from the electric and put them in
the dishwasher.

Cindy Hamilton

Re Fake Ingredients
 

On Sat, 22 Aug 2015 12:57:40 -0700 (PDT), Nancy2
> wrote:

>For you, sf:
>
>
>
>I make my toffee using a shallow (1") buttered deep pan. It is really
>old, light-colored, wimpy, actually, which helps when I pop the sheet
>of toffee out when it's cool. I like to break it into irregular
>pieces, myself.....don't need none of them equal squares. LOL.
>
>Toffee Crunch Nancy Dooley
>
>1 C. butter
>1 C. sugar
>3 T. water
>1 T. corn syrup
>1/2 C. coarsely ground almonds
>1 C. semi-sweet choc. chips (for the topping)
>1/2 C. finely ground almonds
....

Yep! Basically all English Toffee is is butter and sugar. Here's my
Joy Of Cooking recipe I use, modifued slightl,y over the years I've
been making it

--
English Toffee

3 ½ cups sugar
¼ tsp cream of tartar

Mix and add:

2 cups cream

Boil and add:

2 sticks butter

Continue to boil, stirring/scraping bottom slowly and increasing heat
as temp rises (around 250F, keep it good and hot!) and mixture starts
to thicken. Cook to 310F, then cool slightly and add:

2 tsp vanilla
1 tsp almond

Stir in vanilla and almond, then pour onto marble slab, tilting slab
to spread/thin the toffee. Score with buttered knife when cool enough
to retain scores. Break when cool and dip in milk chocolate using
dipping fork.
--

I like cooking it to 310F for a good hard crack for the finished
product! YUM!!!


John Kuthe...

Re Fake Ingredients
 

On 8/23/2015 9:34 AM, Doris Night wrote:

>> And I can't see in this day and age why anyone would own a hand beater.
>
> I own the same hand beater that I got I first was married 43 years
> ago. (And I think I bought it used from a thrift store.) I also have
> an electric mixer, a blender, a stick blender, and two food
> processors, but if something is only going to take a minute or two, I
> can't see the bother in getting them out.
>
> Doris
>

For us, the stick blender was a waste. I've used it once and I think my
wife used it once. The KA mixer sits out all the time so it is always
at the ready and the beaters go in the DW when done.

Nothing against the hand beater, but ours got lost or broken many years
ago and we just never replaced it. They do get the job done though.

Re Fake Ingredients
 

On 8/23/2015 11:49 AM, Janet B wrote:
> On Sun, 23 Aug 2015 10:53:38 -0400, Brooklyn1
> > wrote:
>
> snip I like Reddi-whip, I
>> detest Cool-Whip.
> Is there really a difference in taste? I'm not being sarcastic. I
> would have thought they would all taste the same. My mom did Dream
> Whip. We all had to diet when she did. It wasn't so bad -- angel
> food cake with berries and Dream Whip.
> Janet US
>

The taste is different and so is the mouth feel. No comparison, IMO.
Real or nothing.

Re Fake Ingredients
 

On Sun, 23 Aug 2015 09:44:18 -0600, Janet B >
wrote:

> On Sat, 22 Aug 2015 12:57:40 -0700 (PDT), Nancy2
> > wrote:
>
> >For you, sf:
> >
<snip>
>
> I apologize, Nancy2. It was rude of me to butt in with my recipe. :(
> Sorry
> Janet US

No it wasn't rude! You didn't hijack the thread, and you didn't bad
mouth her recipe to post yours the way certain posters here do to the
point that no one wants to post recipes anymore. You simply posted an
alternative recipe that you've used with personal success. Period,
end of story and thank you.

--
Elitist Snob

Re Fake Ingredients
 

Ed Pawlowski wrote:

>> When I want whipped cream (made from heavy cream) I get out my trusty
>> 50-year-old hand beater and it's done in about 90 seconds. No muss, no
>> fuss. I've never been able to figure out why anyone would use an
>> electric beater for whipped cream.
>>
>> Doris
>>
>
> Because most of us no longer have a hand beater. Can't remember how
> long it has been gone and don't miss it.

Just wait till the grid goes down...mmm hmmm...