"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.
>
> 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.

"Ophelia" > wrote in message
...
>
>
> "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??

You don't add sugar to whipped cream? Some people don't, but I think it's
far more common to add it.

"Ophelia" > wrote in message
...
>
>
> "Cindy Hamilton" > wrote in message
> ...
>> 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.
>
> I expect they add sugar to most things here too, which is why I prefer to
> make everything I can, from scratch with fresh ingredients.

Here it is much more common for them to add HFCS.

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> Maybe they didn't want to use the name brand. There are other brands of
>> crap like Cool Whip.
>
> Cool Whip has been selling like crazy for years. They don't care about
> the food snobs here in rfc, a small minority for sure.
>
> I happen to like it better than real whipped cream. I occasionally buy
> the "extra creamy cool whip." Actually, I buy the generic version for
> less. Once a year? Yeah, I like it and I don't care what's in it.
>
> To call it crap is like Bryan calling mayo, subway bread, and several
> other products crap. Yet he ate out of a dumpster for a time in his
> life.

Perhaps that is why he won't eat that stuff any more.




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

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.

Cindy Hamilton

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.

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.

--

sf

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.

Cindy Hamilton

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.

Same here. I pretty much always have a quart of whipping cream in my
fridge. We use it for ice cream - my husband makes a batch once every
couple of weeks - plus I like to pour a tiny bit on fruit, especially
peaches. Heavy cream keeps for quite a long time.

Doris

On Saturday, August 22, 2015 at 4:03:54 AM UTC-10, Doris Night 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.
>
> Same here. I pretty much always have a quart of whipping cream in my
> fridge. We use it for ice cream - my husband makes a batch once every
> couple of weeks - plus I like to pour a tiny bit on fruit, especially
> peaches. Heavy cream keeps for quite a long time.
>
> Doris

Cream is very good stuff. I like putting it in my coffee. OTOH, until somebody can make a giant container of cream that I can leave and use in the office without refrigeration, and lasts forever, that's dirt cheap, I'm pretty much stuck with fake white powder material. That's the breaks.

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. Screwed up my English Toffee one year for
Christmas Candy. Toffee had a good hard crack, but chewed unto a gummy
mess! A delicious tasting gummy mess, but that's not how English
Toffee is supposed to be! I had to find a brand of cream which was
crap free!! I though I was gonna have to get a cow to get cream that
was only CREAM!

John Kuthe...

On 8/21/2015 11:41 PM, sf wrote:
> On Fri, 21 Aug 2015 16:58:57 -0700, "Cheri" >
> wrote:
>
>>
>> "Gary" > wrote in message ...
>>> Julie Bove wrote:
>>>>
>>>
>>> To call it crap is like Bryan calling mayo, subway bread, and several
>>> other products crap. Yet he ate out of a dumpster for a time in his
>>> life.
>>
>> LOL, how true. It's funny how some of this stuff that's called junk here, no
>> person would eat it etc., is some of the highest selling stuff in the
>> country.
>>
> You betcha! OTOH... I wouldn't have discovered TJ's sunflower oil as
> quickly as I did if Bryan didn't tout it at the time.
>
Bwyan is a blind pig/acorn at times.

John, I make terrific, perfect English Toffee and I don't buy cream to make it.

N.

John, have you been inhaling that funny stuff again?

Point 1. My 8 oz. cardboard container of "heavy whipping cream," from my local Anderson
Erickson Dairy, says the contents a "Grade A Cream." That is all that is in it.
What kind of whipping cream are you buying, anyway??

Point 2: my Butter Toffee Crunch recipe has water, not cream. What kind of recipe
are you using, anyway??

N.

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

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

MisterDiddyWahDiddy wrote:
> He's spent DECADES simulating the sensation of
> intercourse using his hand and lubricant.

Do you know how sick and warped you sound?

"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.

"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.

"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.

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.

--

sf

On Sat, 22 Aug 2015 10:01:05 -0700 (PDT), Nancy2
> wrote:

> John, I make terrific, perfect English Toffee and I don't buy cream to make it.
>
If you can copy/paste that recipe, I'd love to see it!


--

sf

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! ;-)

John Kuthe...

On Sat, 22 Aug 2015 10:01:05 -0700 (PDT), Nancy2
> wrote:

>John, I make terrific, perfect English Toffee and I don't buy cream to make it.
>
>N.

My nephew makes his own recipe of English Toffee and also does not use
cream.

I make the recipe out of the Joy Of Cooking and it calls for cream.
JOC recipe English Toffee was one of the first Christmas Candies I
began making. And it's YUM! Much better than Health bars, which I
always loved.

John Kuthe...

On Sat, 22 Aug 2015 10:16:51 -0700 (PDT), 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

Yep. I read labels always now. Never seen a commecially available
cream that did not have at least carageenan in it, but that alone does
not screw up my toffee.

John Kuthe...

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.)

"sf" > wrote in message
news
> On Fri, 21 Aug 2015 16:58:57 -0700, "Cheri" >
> wrote:
>
>>
>> "Gary" > wrote in message
>> ...
>> > Julie Bove wrote:
>> >>
>> >
>> > To call it crap is like Bryan calling mayo, subway bread, and several
>> > other products crap. Yet he ate out of a dumpster for a time in his
>> > life.
>>
>> LOL, how true. It's funny how some of this stuff that's called junk here,
>> no
>> person would eat it etc., is some of the highest selling stuff in the
>> country.
>>
> You betcha! OTOH... I wouldn't have discovered TJ's sunflower oil as
> quickly as I did if Bryan didn't tout it at the time.
>
> --
>
> sf

Yes, everyone here comes up with a good suggestion now and then, even Bryan.

Cheri

"Doris Night" > wrote in message
...
> 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.
>
> Same here. I pretty much always have a quart of whipping cream in my
> fridge. We use it for ice cream - my husband makes a batch once every
> couple of weeks - plus I like to pour a tiny bit on fruit, especially
> peaches. Heavy cream keeps for quite a long time.
>
> Doris

Me too.

Cheri

"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.

Cheri
>

On Saturday, August 22, 2015 at 3:38:13 PM UTC-4, 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.

My husband likes it. I sample it occasionally.


Cindy Hamilton

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.

--

sf

"Cindy Hamilton" > wrote in message
...
> On Saturday, August 22, 2015 at 3:38:13 PM UTC-4, 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.
>
> My husband likes it. I sample it occasionally.

I don't have much of a sweet tooth, so I prefer my cream unadulterated )


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

On Saturday, August 22, 2015 at 1:50:32 PM UTC-5, Mal Pais wrote:
> MisterDiddyWahDiddy wrote:
> > He's spent DECADES simulating the sensation of
> > intercourse using his hand and lubricant.
>
> Do you know how sick and warped you sound?

Your great-great-grandchildren will have contempt for your beliefs
and values.

--Bryan

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

MisterDiddyWahDiddy wrote:

>>> He's spent DECADES simulating the sensation of
>>> intercourse using his hand and lubricant.
>>
>> Do you know how sick and warped you sound?
>
> Your great-great-grandchildren will have contempt for your beliefs
> and values.
>
> --Bryan
>

Given you've likely raised yours to have none, as has the rest of this
cesspool society, you may be right.

But only to the detriment of all mankind.

Kudos, asshole.

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

The Other Guy wrote:
> And last, but NOT least, it's produced now by CON-Agra.

Problem there is???

"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

On Sat, 22 Aug 2015 18:03:01 -0600, Janet B >
wrote:

> 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!

--

sf

On 8/22/2015 2:58 PM, The Other Guy wrote:
> On Sat, 22 Aug 2015 07:02:14 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> 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.
>
> You are TOTALLY right about Reddi-whip.
>
> I HAVE pressurized canned whipped cream.
> It dissolves FAR too quickly into some mysterious watery stuff.
>
>
>
>


I was arranging some stuff in the refrigerator and heard a hissing noise
which was pretty scary. It turns out that a can of whipped cream was
laying on it's side forgotten for a few months. For some reason it lost
most of it's propellent and it can only put out foamed cream. That's
disappointing! No matter, it'll still work fine in coffee - I think.