At the store my wife could not recall how much sour cream was needed for
something she was going to make. We bought much more that we need or
would use in a short time. So, I was looking for ways to use it.

First up-- scrambled eggs. I mixed them as usual and added a big gob of
sour cream and whisked it in. They came out lighter and fluffier than
usual.

Next up-- pancakes. This morning I made my usual recipe of buttermilk
pancakes, but added 1/4 cup of sour cream. They came out lighter and
fluffier than usual.

Given the success so far, I may rub my body with it and see if I come
out lighter and fluffier.

On 3/5/2017 10:24 AM, Ed Pawlowski wrote:
> At the store my wife could not recall how much sour cream was needed for
> something she was going to make. We bought much more that we need or
> would use in a short time. So, I was looking for ways to use it.
>
> First up-- scrambled eggs. I mixed them as usual and added a big gob of
> sour cream and whisked it in. They came out lighter and fluffier than
> usual.
>
> Next up-- pancakes. This morning I made my usual recipe of buttermilk
> pancakes, but added 1/4 cup of sour cream. They came out lighter and
> fluffier than usual.
>
> Given the success so far, I may rub my body with it and see if I come
> out lighter and fluffier.

Lighter is good. Fluffier, not so much...

Ed Pawlowski wrote:
>
> At the store my wife could not recall how much sour cream was needed for
> something she was going to make. We bought much more that we need or
> would use in a short time. So, I was looking for ways to use it.
>
> First up-- scrambled eggs. I mixed them as usual and added a big gob of
> sour cream and whisked it in. They came out lighter and fluffier than
> usual.
>
> Next up-- pancakes. This morning I made my usual recipe of buttermilk
> pancakes, but added 1/4 cup of sour cream. They came out lighter and
> fluffier than usual.
>
> Given the success so far, I may rub my body with it and...

TMI! ;-O

On Sunday, March 5, 2017 at 9:24:19 AM UTC-6, Ed Pawlowski wrote:
> At the store my wife could not recall how much sour cream was needed for
> something she was going to make. We bought much more that we need or
> would use in a short time. So, I was looking for ways to use it.
>
> First up-- scrambled eggs. I mixed them as usual and added a big gob of
> sour cream and whisked it in. They came out lighter and fluffier than
> usual.
>
> Next up-- pancakes. This morning I made my usual recipe of buttermilk
> pancakes, but added 1/4 cup of sour cream. They came out lighter and
> fluffier than usual.
>
> Given the success so far, I may rub my body with it and see if I come
> out lighter and fluffier.

Sour cream = Cow Fat! YUM!!! :-)

John Kuthe...

On Sun, 5 Mar 2017 10:24:20 -0500, Ed Pawlowski > wrote:

>At the store my wife could not recall how much sour cream was needed for
>something she was going to make. We bought much more that we need or
>would use in a short time. So, I was looking for ways to use it.
>
>First up-- scrambled eggs. I mixed them as usual and added a big gob of
>sour cream and whisked it in. They came out lighter and fluffier than
>usual.
>
>Next up-- pancakes. This morning I made my usual recipe of buttermilk
>pancakes, but added 1/4 cup of sour cream. They came out lighter and
>fluffier than usual.
>
>Given the success so far, I may rub my body with it and see if I come
>out lighter and fluffier.

It freezes fine too.

On 3/5/2017 10:53 AM, wrote:
> On Sun, 5 Mar 2017 10:24:20 -0500, Ed Pawlowski > wrote:
>
>> At the store my wife could not recall how much sour cream was needed for
>> something she was going to make. We bought much more that we need or
>> would use in a short time. So, I was looking for ways to use it.
>>
>> First up-- scrambled eggs. I mixed them as usual and added a big gob of
>> sour cream and whisked it in. They came out lighter and fluffier than
>> usual.
>>
>> Next up-- pancakes. This morning I made my usual recipe of buttermilk
>> pancakes, but added 1/4 cup of sour cream. They came out lighter and
>> fluffier than usual.
>>
>> Given the success so far, I may rub my body with it and see if I come
>> out lighter and fluffier.
>
> It freezes fine too.
>

Never tried that, but I will. Zero waste that way.

In article >,
says...
>
> On 3/5/2017 10:24 AM, Ed Pawlowski wrote:
> > At the store my wife could not recall how much sour cream was needed for
> > something she was going to make. We bought much more that we need or
> > would use in a short time. So, I was looking for ways to use it.
> >
> > First up-- scrambled eggs. I mixed them as usual and added a big gob of
> > sour cream and whisked it in. They came out lighter and fluffier than
> > usual.
> >
> > Next up-- pancakes. This morning I made my usual recipe of buttermilk
> > pancakes, but added 1/4 cup of sour cream. They came out lighter and
> > fluffier than usual.
> >
> > Given the success so far, I may rub my body with it and see if I come
> > out lighter and fluffier.
>
> Lighter is good. Fluffier, not so much...

Lots of bald men would disagree..

Janet UK

On 2017-03-05 10:24 AM, Ed Pawlowski wrote:
> At the store my wife could not recall how much sour cream was needed for
> something she was going to make. We bought much more that we need or
> would use in a short time. So, I was looking for ways to use it.
>
> First up-- scrambled eggs. I mixed them as usual and added a big gob of
> sour cream and whisked it in. They came out lighter and fluffier than
> usual.
>
> Next up-- pancakes. This morning I made my usual recipe of buttermilk
> pancakes, but added 1/4 cup of sour cream. They came out lighter and
> fluffier than usual.
>
> Given the success so far, I may rub my body with it and see if I come
> out lighter and fluffier.

;-)

A dollop of sour cream is good on a lot of different soups. It can also
be mixed with tzitiki to thicken it a bit. Fresh strawberries with brown
sugar and sour cream is a nice treat.

Elmira peach pie is a favourite around our house. It is a single crust
pie with a mixture of sugar, sour cream and flour along with the
peaches. After the pie is baked you sprinkle a little brown sugar and
then stick it under the broiler to brown caramelize.

On 2017-03-05, Ed Pawlowski > wrote:

> Next up-- pancakes. This morning I made my usual recipe of buttermilk
> pancakes, but added 1/4 cup of sour cream. They came out lighter and
> fluffier than usual.

Try White Lilly or Martha White flour. Both are made from soft Winter
wheat and along with buttermilk, make the lightest and fluffiest
pancakes, ever.

nb

On Sun, 5 Mar 2017 11:44:25 -0500, Ed Pawlowski > wrote:

>On 3/5/2017 10:53 AM, wrote:
>> On Sun, 5 Mar 2017 10:24:20 -0500, Ed Pawlowski > wrote:
>>
>>> At the store my wife could not recall how much sour cream was needed for
>>> something she was going to make. We bought much more that we need or
>>> would use in a short time. So, I was looking for ways to use it.
>>>
>>> First up-- scrambled eggs. I mixed them as usual and added a big gob of
>>> sour cream and whisked it in. They came out lighter and fluffier than
>>> usual.
>>>
>>> Next up-- pancakes. This morning I made my usual recipe of buttermilk
>>> pancakes, but added 1/4 cup of sour cream. They came out lighter and
>>> fluffier than usual.
>>>
>>> Given the success so far, I may rub my body with it and see if I come
>>> out lighter and fluffier.
>>
>> It freezes fine too.
>>
>
>Never tried that, but I will. Zero waste that way.

Needs a good stir when it unfreezes but otherwise is not impaired.

On Sun, 5 Mar 2017 10:24:20 -0500, Ed Pawlowski > wrote:

>At the store my wife could not recall how much sour cream was needed for
>something she was going to make. We bought much more that we need or
>would use in a short time. So, I was looking for ways to use it.
>
>First up-- scrambled eggs. I mixed them as usual and added a big gob of
>sour cream and whisked it in. They came out lighter and fluffier than
>usual.
>
>Next up-- pancakes. This morning I made my usual recipe of buttermilk
>pancakes, but added 1/4 cup of sour cream. They came out lighter and
>fluffier than usual.
>
>Given the success so far, I may rub my body with it and see if I come
>out lighter and fluffier.

Unless you leave the container open on the counter, drop a dirty spoon
in it, it should last a really long time. It's like milk, buttermilk
and cream. Treat it right and it lasts way beyond the use by date.
IMO, milk would be the first to go but it also is good way beyond the
use by date. You can make salad dressings, mix it with mayo to make
dressing for potato salad or cole slaw, or a pan sauce. Make a
frosting for a cake. Put a dollop on your baked potato instead of
butter. I know I use it here and there all the time. I have one of
those huge tubs from Costco stuck in the back corner of my fridge all
the time. (the back corner is the coldest) The container comes out
of the fridge, I uncover and remove what I want with a clean spoon,
recover and back into the fridge it goes. That container is in there
for a month or more and it is fine. I've been using it this way for
decades.
Janet US

On Sunday, March 5, 2017 at 12:07:43 PM UTC-5, Dave Smith wrote:
> On 2017-03-05 10:24 AM, Ed Pawlowski wrote:
> > At the store my wife could not recall how much sour cream was needed for
> > something she was going to make. We bought much more that we need or
> > would use in a short time. So, I was looking for ways to use it.
> >
> > First up-- scrambled eggs. I mixed them as usual and added a big gob of
> > sour cream and whisked it in. They came out lighter and fluffier than
> > usual.
> >
> > Next up-- pancakes. This morning I made my usual recipe of buttermilk
> > pancakes, but added 1/4 cup of sour cream. They came out lighter and
> > fluffier than usual.
> >
> > Given the success so far, I may rub my body with it and see if I come
> > out lighter and fluffier.
>
> ;-)
>
> A dollop of sour cream is good on a lot of different soups. It can also
> be mixed with tzitiki to thicken it a bit. Fresh strawberries with brown
> sugar and sour cream is a nice treat.
>
> Elmira peach pie is a favourite around our house. It is a single crust
> pie with a mixture of sugar, sour cream and flour along with the
> peaches. After the pie is baked you sprinkle a little brown sugar and
> then stick it under the broiler to brown caramelize.

I love the sounds of the Elmira Peach Pie!! What is the exact recipe?
I searched and found this -

Elmira Sour Cream Peach Pie

1/3 cup flour
1/2 cup sugar
1 cup sour cream
5 cups peaches quartered
1/4 cup brown sugar
Bake 15 minutes at 450F, then lower heat to 350F and bake 25-30 minutes.
Sprinkle brown sugar over hot pie. Broil 1 to 2 minutes. Serve warm.

Does that sound right?

Rusty in MD

On 2017-03-05 2:11 PM, Rusty wrote:
> On Sunday, March 5, 2017 at 12:07:43 PM UTC-5, Dave Smith wrote:
>> On 2017-03-05 10:24 AM, Ed Pawlowski wrote:
>>> At the store my wife could not recall how much sour cream was needed for
>>> something she was going to make. We bought much more that we need or
>>> would use in a short time. So, I was looking for ways to use it.
>>>
>>> First up-- scrambled eggs. I mixed them as usual and added a big gob of
>>> sour cream and whisked it in. They came out lighter and fluffier than
>>> usual.
>>>
>>> Next up-- pancakes. This morning I made my usual recipe of buttermilk
>>> pancakes, but added 1/4 cup of sour cream. They came out lighter and
>>> fluffier than usual.
>>>
>>> Given the success so far, I may rub my body with it and see if I come
>>> out lighter and fluffier.
>>
>> ;-)
>>
>> A dollop of sour cream is good on a lot of different soups. It can also
>> be mixed with tzitiki to thicken it a bit. Fresh strawberries with brown
>> sugar and sour cream is a nice treat.
>>
>> Elmira peach pie is a favourite around our house. It is a single crust
>> pie with a mixture of sugar, sour cream and flour along with the
>> peaches. After the pie is baked you sprinkle a little brown sugar and
>> then stick it under the broiler to brown caramelize.
>
> I love the sounds of the Elmira Peach Pie!! What is the exact recipe?
> I searched and found this -
>
> Elmira Sour Cream Peach Pie
>
> 1/3 cup flour
> 1/2 cup sugar
> 1 cup sour cream
> 5 cups peaches quartered
> 1/4 cup brown sugar
> Bake 15 minutes at 450F, then lower heat to 350F and bake 25-30 minutes.
> Sprinkle brown sugar over hot pie. Broil 1 to 2 minutes. Serve warm.
>
> Does that sound right?
>


Sorry. I had a link and I guess I forgot to include it. That looks like
it. It's simple and delicious, and it is a good way to stretch out a
few peaches and make a great pie.


https://www.bigoven.com/recipe/elmir...each-pie/82512

On Sun, 5 Mar 2017 14:52:50 -0500, Dave Smith
> wrote:

>On 2017-03-05 2:11 PM, Rusty wrote:

>> I love the sounds of the Elmira Peach Pie!! What is the exact recipe?
>> I searched and found this -
>>
>> Elmira Sour Cream Peach Pie
>>
>> 1/3 cup flour
>> 1/2 cup sugar
>> 1 cup sour cream
>> 5 cups peaches quartered
>> 1/4 cup brown sugar
>> Bake 15 minutes at 450F, then lower heat to 350F and bake 25-30 minutes.
>> Sprinkle brown sugar over hot pie. Broil 1 to 2 minutes. Serve warm.
>>
>> Does that sound right?
>>
>Sorry. I had a link and I guess I forgot to include it. That looks like
>it. It's simple and delicious, and it is a good way to stretch out a
>few peaches and make a great pie.
>
>
>https://www.bigoven.com/recipe/elmir...each-pie/82512

Do you also have the problem that supermarket peaches are always sour
and that you need sugar to mask that?

On 3/5/2017 2:55 PM, Bruce wrote:

>>
>> https://www.bigoven.com/recipe/elmir...each-pie/82512
>
> Do you also have the problem that supermarket peaches are always sour
> and that you need sugar to mask that?
>

Never had them sour. Unripe, sometimes dry and mealy though. Can't
beat the local farms when in season.

On Sunday, March 5, 2017 at 5:24:19 AM UTC-10, Ed Pawlowski wrote:
> At the store my wife could not recall how much sour cream was needed for
> something she was going to make. We bought much more that we need or
> would use in a short time. So, I was looking for ways to use it.
>
> First up-- scrambled eggs. I mixed them as usual and added a big gob of
> sour cream and whisked it in. They came out lighter and fluffier than
> usual.
>
> Next up-- pancakes. This morning I made my usual recipe of buttermilk
> pancakes, but added 1/4 cup of sour cream. They came out lighter and
> fluffier than usual.
>
> Given the success so far, I may rub my body with it and see if I come
> out lighter and fluffier.

I think you have something there that is of practical value. I used to make yoghurt and then make waffles with that. They came out light and crispy and there was a lot of leeway on the amount of yoghurt that could be used. I'll try mixing in some sour cream the next time I make scrambled eggs

On Sunday, March 5, 2017 at 2:55:51 PM UTC-5, Bruce wrote:
> On Sun, 5 Mar 2017 14:52:50 -0500, Dave Smith
> > wrote:
>
> >On 2017-03-05 2:11 PM, Rusty wrote:
>
> >> I love the sounds of the Elmira Peach Pie!! What is the exact recipe?
> >> I searched and found this -
> >>
> >> Elmira Sour Cream Peach Pie
> >>
> >> 1/3 cup flour
> >> 1/2 cup sugar
> >> 1 cup sour cream
> >> 5 cups peaches quartered
> >> 1/4 cup brown sugar
> >> Bake 15 minutes at 450F, then lower heat to 350F and bake 25-30 minutes.
> >> Sprinkle brown sugar over hot pie. Broil 1 to 2 minutes. Serve warm.
> >>
> >> Does that sound right?
> >>
> >Sorry. I had a link and I guess I forgot to include it. That looks like
> >it. It's simple and delicious, and it is a good way to stretch out a
> >few peaches and make a great pie.
> >
> >
> >https://www.bigoven.com/recipe/elmir...each-pie/82512
>
> Do you also have the problem that supermarket peaches are always sour
> and that you need sugar to mask that?

That's it! Thanks! Can't wait until fresh peaches are in season!

On Sun, 5 Mar 2017 10:24:20 -0500, Ed Pawlowski > wrote:

>At the store my wife could not recall how much sour cream was needed for
>something she was going to make. We bought much more that we need or
>would use in a short time. So, I was looking for ways to use it.
>
>First up-- scrambled eggs. I mixed them as usual and added a big gob of
>sour cream and whisked it in. They came out lighter and fluffier than
>usual.
>
>Next up-- pancakes. This morning I made my usual recipe of buttermilk
>pancakes, but added 1/4 cup of sour cream. They came out lighter and
>fluffier than usual.

Google <sour cream icecream>
http://www.epicurious.com/recipes/fo...ce-cream-11405
http://www.saveur.com/article/Recipe...ream-Ice-Cream
And the winner is:
http://notwithoutsalt.com/sour-cream-cherry-ice-cream/
Perfect accompaniment:
http://www.cookiemadness.net/2015/12...olate-babka-2/
Personally I like sour cream with chopped fresh dill and minced lox on
a baked spud. I also like sour cream stirred into Manachewitz borscht
and also in Manichewitz shav, with sliced cucumber and sliced hard
cooked egg, the only cold soups I like.
http://www.manischewitzstore.com/Man...ts_p_2977.html
http://www.fooducate.com/app#!page=p...2-FEFD45A4D471

On 2017-03-05 2:55 PM, Bruce wrote:
> On Sun, 5 Mar 2017 14:52:50 -0500, Dave Smith
> > wrote:
>
>> On 2017-03-05 2:11 PM, Rusty wrote:
>
>>> I love the sounds of the Elmira Peach Pie!! What is the exact recipe?
>>> I searched and found this -
>>>
>>> Elmira Sour Cream Peach Pie
>>>
>>> 1/3 cup flour
>>> 1/2 cup sugar
>>> 1 cup sour cream
>>> 5 cups peaches quartered
>>> 1/4 cup brown sugar
>>> Bake 15 minutes at 450F, then lower heat to 350F and bake 25-30 minutes.
>>> Sprinkle brown sugar over hot pie. Broil 1 to 2 minutes. Serve warm.
>>>
>>> Does that sound right?
>>>
>> Sorry. I had a link and I guess I forgot to include it. That looks like
>> it. It's simple and delicious, and it is a good way to stretch out a
>> few peaches and make a great pie.
>>
>>
>> https://www.bigoven.com/recipe/elmir...each-pie/82512
>
> Do you also have the problem that supermarket peaches are always sour
> and that you need sugar to mask that?

Actually, that is not a problem for me because I live in a rural area
and there are several peach orchards where I can buy them that are close
than the grocery store. It's no exaggeration. The closest orchard where
I can buy them is about 1 1/4 miles from my house, and there is a fruit
stand about the same distance the other way, and there are several more
within two miles. It is four miles to a grocery store. Strawberries and
raspberries are even closer.

It used to be a problem to find peaches to make a pie for my mother on
her birthday. It was July 24, which is about the earliest I can expect
to find any fresh local peaches. Peaches are one of the fruits that are
so much better freshly picked that I could not consider imported fruit.

On 2017-03-05 10:24 AM, Ed Pawlowski wrote:
> At the store my wife could not recall how much sour cream was needed for
> something she was going to make. We bought much more that we need or
> would use in a short time. So, I was looking for ways to use it.


How about sour cream and pickled herring. Wash it down with a beer. It
is one of the world's great flavour combinations, and the bonus is that
you can taste it for at least two days.

On 2017-03-05 8:27 AM, S Viemeister wrote:
> On 3/5/2017 10:24 AM, Ed Pawlowski wrote:
>> At the store my wife could not recall how much sour cream was needed for
>> something she was going to make. We bought much more that we need or
>> would use in a short time. So, I was looking for ways to use it.
>>
>> First up-- scrambled eggs. I mixed them as usual and added a big gob of
>> sour cream and whisked it in. They came out lighter and fluffier than
>> usual.
>>
>> Next up-- pancakes. This morning I made my usual recipe of buttermilk
>> pancakes, but added 1/4 cup of sour cream. They came out lighter and
>> fluffier than usual.
>>
>> Given the success so far, I may rub my body with it and see if I come
>> out lighter and fluffier.
>
> Lighter is good. Fluffier, not so much...

Especially if you are bald:-)

On 2017-03-05 8:24 AM, Ed Pawlowski wrote:
> At the store my wife could not recall how much sour cream was needed for
> something she was going to make. We bought much more that we need or
> would use in a short time. So, I was looking for ways to use it.
>
> First up-- scrambled eggs. I mixed them as usual and added a big gob of
> sour cream and whisked it in. They came out lighter and fluffier than
> usual.
>
> Next up-- pancakes. This morning I made my usual recipe of buttermilk
> pancakes, but added 1/4 cup of sour cream. They came out lighter and
> fluffier than usual.
>
> Given the success so far, I may rub my body with it and see if I come
> out lighter and fluffier.

It goes *really* well with chocolate cake!
Graham

On Sun, 5 Mar 2017 15:26:37 -0500, Ed Pawlowski > wrote:

>On 3/5/2017 2:55 PM, Bruce wrote:
>
>>>
>>> https://www.bigoven.com/recipe/elmir...each-pie/82512
>>
>> Do you also have the problem that supermarket peaches are always sour
>> and that you need sugar to mask that?
>>
>
>Never had them sour. Unripe, sometimes dry and mealy though. Can't
>beat the local farms when in season.

Maybe unripe is what I find sour. Maybe they're picked too early so
they stay "good" longer in the supermarket process.

On Sun, 5 Mar 2017 17:33:24 -0500, Dave Smith
> wrote:

>On 2017-03-05 2:55 PM, Bruce wrote:
>> On Sun, 5 Mar 2017 14:52:50 -0500, Dave Smith
>> > wrote:
>>
>>> On 2017-03-05 2:11 PM, Rusty wrote:
>>
>>>> I love the sounds of the Elmira Peach Pie!! What is the exact recipe?
>>>> I searched and found this -
>>>>
>>>> Elmira Sour Cream Peach Pie
>>>>
>>>> 1/3 cup flour
>>>> 1/2 cup sugar
>>>> 1 cup sour cream
>>>> 5 cups peaches quartered
>>>> 1/4 cup brown sugar
>>>> Bake 15 minutes at 450F, then lower heat to 350F and bake 25-30 minutes.
>>>> Sprinkle brown sugar over hot pie. Broil 1 to 2 minutes. Serve warm.
>>>>
>>>> Does that sound right?
>>>>
>>> Sorry. I had a link and I guess I forgot to include it. That looks like
>>> it. It's simple and delicious, and it is a good way to stretch out a
>>> few peaches and make a great pie.
>>>
>>>
>>> https://www.bigoven.com/recipe/elmir...each-pie/82512
>>
>> Do you also have the problem that supermarket peaches are always sour
>> and that you need sugar to mask that?
>
>Actually, that is not a problem for me because I live in a rural area
>and there are several peach orchards where I can buy them that are close
>than the grocery store. It's no exaggeration. The closest orchard where
>I can buy them is about 1 1/4 miles from my house, and there is a fruit
>stand about the same distance the other way, and there are several more
>within two miles. It is four miles to a grocery store. Strawberries and
>raspberries are even closer.
>
>It used to be a problem to find peaches to make a pie for my mother on
>her birthday. It was July 24, which is about the earliest I can expect
>to find any fresh local peaches. Peaches are one of the fruits that are
>so much better freshly picked that I could not consider imported fruit.

We have a peach tree on our property, but it's a bit out of sight and
neglected. I've never tried them.

On Sunday, March 5, 2017 at 11:11:39 AM UTC-8, Rusty wrote:

> Elmira Sour Cream Peach Pie
>
> 1/3 cup flour
> 1/2 cup sugar
> 1 cup sour cream
> 5 cups peaches quartered
> 1/4 cup brown sugar
> Bake 15 minutes at 450F, then lower heat to 350F and bake 25-30 minutes.
> Sprinkle brown sugar over hot pie. Broil 1 to 2 minutes. Serve warm.

I don't have peaches and I wonder if I could substitute frozen blueberries.

Cheers... Bob

On 2017-03-05 6:26 PM, wrote:
> On Sunday, March 5, 2017 at 11:11:39 AM UTC-8, Rusty wrote:
>
>> Elmira Sour Cream Peach Pie
>>
>> 1/3 cup flour
>> 1/2 cup sugar
>> 1 cup sour cream
>> 5 cups peaches quartered
>> 1/4 cup brown sugar
>> Bake 15 minutes at 450F, then lower heat to 350F and bake 25-30 minutes.
>> Sprinkle brown sugar over hot pie. Broil 1 to 2 minutes. Serve warm.
>
> I don't have peaches and I wonder if I could substitute frozen blueberries.
>
> Cheers... Bob
>
Yes! But I would make a custard with eggs, sugar and sour cream and bake
normally. Sour cream - Saskatoon pie is a favourite in a local pie shop.
Saskatoons are not dissimilar to blueberries.

A blob is always good on a bowl of chili.

N.

Nancy2 wrote:
>
> A blob is always good on a bowl of chili.

lol! I understand what you are saying but
the way you stated that sounds... not so good. heheh

Nothing like a blob on a bowl of chili? lol