On 11/23/2017 10:44 PM, Sqwertz wrote:
> nothing is sacred.
>
> -sw
>
-----------------------------------------------------------------------------------
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw
> Do not let "Oscar" near your food. He was obliviously digging
> boogers out of his nose with his thumb at the end of the check-stand
> while bagging groceries. Fortunately he was bagging the customer
> next to me, not mine. Otherwise I would have made a stink about it
> right then, and with no mercy.
>
> Note - it has been one month since I visited Sprouts and wrote this
review (Grand Opening weekend, IIRC) as well as writing to corporate
about my experience (Oscar + overcharges). Sprouts has never responded
or offered a refund. They'll probably complain about this review, though.
>
> They get 1 star for nose-picking while touching customer food.

On 11/23/2017 10:55 PM, Bruze wrote:
>> nothing is sacred.
> Amen.

Troll love blooms anew!

https://gph.is/1beHOWW

On 11/24/2017 10:42 AM, Bruze wrote:
> On Fri, 24 Nov 2017 07:00:12 -0800 (PST), John Kuthe
> > wrote:
>
>> On Thursday, November 23, 2017 at 11:38:50 AM UTC-5, Ed Pawlowski wrote:
>> ...
>>> Nope. Real cream or nothing. Good desserts deserve the best toppings.
>>
>> Yep! Real GOOD cream and REAL BUTTER!! Same with coffee, etc. all the IMPORTANT MAJIC FOODS!
>
> Says the fan of Reddi Whip.
>

Why do you even post here?

You like no one.

No one likes you.

Etc.

On Thu, 23 Nov 2017 20:50:07 -0500, Ed Pawlowski > wrote:

>On 11/23/2017 2:01 PM, Bruze wrote:
>> On Thu, 23 Nov 2017 05:06:38 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>>> On Thursday, November 23, 2017 at 12:40:48 AM UTC-5, Feelings wrote:
>>>> Okay, fess up, do you still buy it...???
>>>>
>>>> It is generally considered "low rent"...but for nostalgia's sake I buy it once per year around this time, it's 99 cents in the freezer case...I enjoy it for what it is.
>>>>
>>>> Do YOU indulge...!!!???
>>>>
>>>> ;-D
>>>
>>> Never. If I want whipped cream, I buy cream and whip it.
>>
>> This was once the obvious way to go, but in these days of prefab, it
>> almost sounds revolutionary.
>>
>
>I have some in the fridge right now, made this morning. I will on
>occasion buy Cabot whipped cream, convenient when you only want a small
>amount. Not pure, but could be worse.
>
>Ingredients: CREAM, SKIM MILK, SUGAR, STABILIZER (MONO AND DIGLYCERIDES,
>CARRAGEENAN), NATURAL VANILLA FLAVOR AND NITROUS OXIDE AS WHIPPING
>PROPELLANT

I rarely have fresh cream on hand but I always have plenty evap:
https://www.verybestbaking.com/recip...-milk-topping/

On 2017-11-24, Wayne Boatwright > wrote:

> Yes, it's almost impossible to find heavy whipping cream that isn't
> ultra-pasteurized. Currently there is no store in my area that
> sells heavy whipping cream that hasn't been ultra-pasteurized. Add
> to that the fact that 36% butterfat is thie highest butterfat
> content in heavy whippig cream to be found in most stores in the US.
> That makes it almost impossible to whip the cream stiff enough for
> most purposes and the fact that it soon begins to liquify. Whoever
> made these decisions are complete idiots.
>
> Dr. Oetker's Whip It does _not_ contain gelatin. Whip It Whip is
> made with dextrose (aka glucose), modified corn starch and
> tricalcium phosphate (anticaking agent). It is tasteless and
> odorless and can keep stabilized whipped cream for at least a couple
> of days.

Thnx fer the reply, Wayne. Very informative.

So, 40% cream is the ultimate? I rarely use any cream, but it's good
to know.

nb

On Fri, 24 Nov 2017 07:02:50 -0800 (PST), John Kuthe
> wrote:

>On Thursday, November 23, 2017 at 1:02:55 PM UTC-5, Gary wrote:
>...
>>
>> I did make my own whipped cream once and found it bland and
>> boring. A tad buttery too so I probably took it too far.
>...
>
>A TAD buttery? Didn't keep the COPPER BOWL COLD, CLEAN AND DRY!
>
>John Kuthe...

Copper bowl... you're confusing whipping cream with whipping egg
whites.

On Fri, 24 Nov 2017 07:24:05 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, November 24, 2017 at 10:02:54 AM UTC-5, John Kuthe wrote:
>> On Thursday, November 23, 2017 at 1:02:55 PM UTC-5, Gary wrote:
>> ...
>> >
>> > I did make my own whipped cream once and found it bland and
>> > boring. A tad buttery too so I probably took it too far.
>> ...
>>
>> A TAD buttery? Didn't keep the COPPER BOWL COLD, CLEAN AND DRY!
>>
>> John Kuthe...
>
>You don't need copper for whipped cream. Copper is for meringue.
>
>Cindy Hamilton

Exactly... you whipped me to it by a few seconds.

On 2017-11-24, Wayne Boatwright > wrote:

> UK dairy products are far superior to what we have in the US, IMO.

Shouldn't be that way. Greedy bastids in USA ....seems to be OK with
most US consumers, though. 8|

nb

To all whipping cream enthusiasts:

Put a bit of POWDERED sugar in the cream you are whipping, and it will be stable (not
liquify) for hours. Regular granulated sugar doesn't stabilize the cream like this.

You can also add a bit of meringue powder to stabilize it, if you have that in your
cupboard.

This tip won't heLp ReddiWhip users, though....it will liquify in less than an hour.

N.

On 11/24/2017 6:10 PM, Nancy2 wrote:
> To all whipping cream enthusiasts:
>
> Put a bit of POWDERED sugar in the cream you are whipping, and it will be stable (not
> liquify) for hours. Regular granulated sugar doesn't stabilize the cream like this.
>
> You can also add a bit of meringue powder to stabilize it, if you have that in your
> cupboard.
>
> This tip won't heLp ReddiWhip users, though....it will liquify in less than an hour.
>
> N.
>

Never heard of meringue powder. Real meringue is made from egg whites
and it actually has some, though not the first ingredient. I imagine
most commercial products use this sort of thing.
More information
Ingredients: Powered Sugar, sugar, egg whites, arabic gum, ammonium
aluminum sulfate (flavor enhancer), tragancanth gum, salt, artificial
flavor, calcium lactate (preservative).
1 Tablespoon Meringue Powder + 5 teaspoons water = 1 egg white.

On Friday, November 24, 2017 at 1:30:52 PM UTC-10, Ed Pawlowski wrote:
> On 11/24/2017 6:10 PM, Nancy2 wrote:
> > To all whipping cream enthusiasts:
> >
> > Put a bit of POWDERED sugar in the cream you are whipping, and it will be stable (not
> > liquify) for hours. Regular granulated sugar doesn't stabilize the cream like this.
> >
> > You can also add a bit of meringue powder to stabilize it, if you have that in your
> > cupboard.
> >
> > This tip won't heLp ReddiWhip users, though....it will liquify in less than an hour.
> >
> > N.
> >
>
> Never heard of meringue powder. Real meringue is made from egg whites
> and it actually has some, though not the first ingredient. I imagine
> most commercial products use this sort of thing.
> More information
> Ingredients: Powered Sugar, sugar, egg whites, arabic gum, ammonium
> aluminum sulfate (flavor enhancer), tragancanth gum, salt, artificial
> flavor, calcium lactate (preservative).
> 1 Tablespoon Meringue Powder + 5 teaspoons water = 1 egg white.

Meringue powder works very well. My guess is that most baked goods you buy will use the powder meringue rather than fresh eggs. It's a product that appears to have no downsides. Well, other than those that people will make up in their imagination.

On Fri, 24 Nov 2017 15:56:41 -0800 (PST), dsi1 >
wrote:

>On Friday, November 24, 2017 at 1:30:52 PM UTC-10, Ed Pawlowski wrote:
>> On 11/24/2017 6:10 PM, Nancy2 wrote:
>> > To all whipping cream enthusiasts:
>> >
>> > Put a bit of POWDERED sugar in the cream you are whipping, and it will be stable (not
>> > liquify) for hours. Regular granulated sugar doesn't stabilize the cream like this.
>> >
>> > You can also add a bit of meringue powder to stabilize it, if you have that in your
>> > cupboard.
>> >
>> > This tip won't heLp ReddiWhip users, though....it will liquify in less than an hour.
>> >
>> > N.
>> >
>>
>> Never heard of meringue powder. Real meringue is made from egg whites
>> and it actually has some, though not the first ingredient. I imagine
>> most commercial products use this sort of thing.
>> More information
>> Ingredients: Powered Sugar, sugar, egg whites, arabic gum, ammonium
>> aluminum sulfate (flavor enhancer), tragancanth gum, salt, artificial
>> flavor, calcium lactate (preservative).
>> 1 Tablespoon Meringue Powder + 5 teaspoons water = 1 egg white.
>
>Meringue powder works very well. My guess is that most baked goods you buy will use the powder meringue rather than fresh eggs. It's a product that appears to have no downsides. Well, other than those that people will make up in their imagination.

And other than that it's full of crap. But crap meets your standards
so all is good.

On Thu, 23 Nov 2017 12:43:47 -0800, "Julie Bove"
> wrote:

>
>"Gary" > wrote in message ...
>> "U.S. Janet B." wrote:
>>>
>>> After the Big D,
>>
>> What is the Big D?
>
>In her case, diet. Here means something else.
>>
>>> we had Roman Meal Bread, green
>>> salads with no dressing. :{
>>
>> Green salad with no dressing? FAIL
>
>
>> Cattle eat green salads with no dressing.
>> Healthy? Maybe but then we kill and eat them.
>
>I love salads with no dressing. A little lemon juice or salsa is good but
>salad is fine without. Put dressing on there? Ew. I won't eat it. Ruins the
>salad for me.
>>
>> You could at least coat salad with something,
>> even a decent mustard.
>
>*Shudder*

Eating a salad without fat is less healthy, because fat is needed by
our bodies to absorb the nutrients in vegetables. So if you eat a
salad with no dressing at all, you don't get the nutritional benefits
that are available. You might as well be eating cardboard.

Doris

On Fri, 24 Nov 2017 19:16:23 -0500, Doris Night
> wrote:

>On Thu, 23 Nov 2017 12:43:47 -0800, "Julie Bove"
> wrote:
>
>>
>>"Gary" > wrote in message ...
>>> "U.S. Janet B." wrote:
>>>>
>>>> After the Big D,
>>>
>>> What is the Big D?
>>
>>In her case, diet. Here means something else.
>>>
>>>> we had Roman Meal Bread, green
>>>> salads with no dressing. :{
>>>
>>> Green salad with no dressing? FAIL
>>
>>
>>> Cattle eat green salads with no dressing.
>>> Healthy? Maybe but then we kill and eat them.
>>
>>I love salads with no dressing. A little lemon juice or salsa is good but
>>salad is fine without. Put dressing on there? Ew. I won't eat it. Ruins the
>>salad for me.
>>>
>>> You could at least coat salad with something,
>>> even a decent mustard.
>>
>>*Shudder*
>
>Eating a salad without fat is less healthy, because fat is needed by
>our bodies to absorb the nutrients in vegetables. So if you eat a
>salad with no dressing at all, you don't get the nutritional benefits
>that are available. You might as well be eating cardboard.

Huh?

On Fri, 24 Nov 2017 18:30:48 -0500, Ed Pawlowski > wrote:

>On 11/24/2017 6:10 PM, Nancy2 wrote:
>> To all whipping cream enthusiasts:
>>
>> Put a bit of POWDERED sugar in the cream you are whipping, and it will be stable (not
>> liquify) for hours. Regular granulated sugar doesn't stabilize the cream like this.
>>
>> You can also add a bit of meringue powder to stabilize it, if you have that in your
>> cupboard.
>>
>> This tip won't heLp ReddiWhip users, though....it will liquify in less than an hour.
>
>Never heard of meringue powder.

The vast majority of bakeries of all sizes use powdered egg whites to
make meringue.

On Friday, November 24, 2017 at 3:19:03 PM UTC-5, notbob wrote:
> On 2017-11-24, Wayne Boatwright > wrote:
>
> > UK dairy products are far superior to what we have in the US, IMO.
>
> Shouldn't be that way. Greedy bastids in USA ....seems to be OK with
> most US consumers, though. 8|

Our government could set stricter standards for dairy products. If,
you know, they weren't bought and paid for.

Cindy Hamilton

On Sat, 25 Nov 2017 03:31:02 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, November 24, 2017 at 3:19:03 PM UTC-5, notbob wrote:
>> On 2017-11-24, Wayne Boatwright > wrote:
>>
>> > UK dairy products are far superior to what we have in the US, IMO.
>>
>> Shouldn't be that way. Greedy bastids in USA ....seems to be OK with
>> most US consumers, though. 8|
>
>Our government could set stricter standards for dairy products. If,
>you know, they weren't bought and paid for.
>
>Cindy Hamilton

In the re-arrangement of NAFTA one of the objectives (by the USA) is
to get free run of our dairy situation - hopefully it will not happen.
Our dairy farmers are regulated but it works both ways, we can be
happy about the products and the farmers know exactly how much they
can produce so are not left having to get rid of excess product.

Great . Very important topic
<a class="ui button" href="http://www.3l2ahwa.com/chat" target="شات">
شات
</a>

On 11/24/2017 1:43 PM, BONER Casa de perritos felices wrote:
> On 11/23/2017 12:10 PM, Bruze wrote:
>>> I like cool-whip good enough and I go by taste not ingredient
>>> list.
>> That's the same principle rat poison uses. It tastes good to the rats
>> and they don't ignore the consequences
>>
>
> The last Cool Whip poisoning was?
>
Yer mammy swallowed most of it.
--
My mental health professional has directed me to apologize to this
group at large and to Marty and Steven in specific for acting out
here. A change in my medications is being made to address a disorder I
have been experiencing this summer. I will be monitored, but I am no
longer allowed to engage in certain activities I previously have
enjoyed as they exacerbate my condition. I apologize for being
disruptive, in a better state of mind this was generally not an issue
for me.

On 11/25/2017 4:31 AM, Cindy Hamilton wrote:
> On Friday, November 24, 2017 at 3:19:03 PM UTC-5, notbob wrote:
>> On 2017-11-24, Wayne Boatwright > wrote:
>>
>>> UK dairy products are far superior to what we have in the US, IMO.
>>
>> Shouldn't be that way. Greedy bastids in USA ....seems to be OK with
>> most US consumers, though. 8|
>
> Our government could set stricter standards for dairy products. If,
> you know, they weren't bought and paid for.
>
> Cindy Hamilton
>

No fair taking game from the sugar lobby.

On 11/25/2017 5:05 AM, wrote:
> On Sat, 25 Nov 2017 03:31:02 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Friday, November 24, 2017 at 3:19:03 PM UTC-5, notbob wrote:
>>> On 2017-11-24, Wayne Boatwright > wrote:
>>>
>>>> UK dairy products are far superior to what we have in the US, IMO.
>>>
>>> Shouldn't be that way. Greedy bastids in USA ....seems to be OK with
>>> most US consumers, though. 8|
>>
>> Our government could set stricter standards for dairy products. If,
>> you know, they weren't bought and paid for.
>>
>> Cindy Hamilton
>
> In the re-arrangement of NAFTA one of the objectives (by the USA) is
> to get free run of our dairy situation - hopefully it will not happen.

**** your predatory dairy DUMPING, you worthless Canuck abuser!

https://www.dairyherd.com/homepage?redirected=true

http://nationalpost.com/news/its-not...-sewer-lagoons

https://www.canadianmanufacturing.co...y-glut-150096/

> Our dairy farmers are regulated but it works both ways, we can be
> happy about the products and the farmers know exactly how much they
> can produce so are not left having to get rid of excess product.

LYING BITCH!!!!!!!!!!!!!!!!!!


"OTTAWA€”The Canadian dairy industry is dealing with excess supply of
milk by dumping it in sewers, on farms, or turning it into low-cost pig
feed, the Globe and Mail reports.

According to a letter sent to farmers obtained by the Globe, Dairy
Farmers of Ontario chairman Ralph Dietrich acknowledged the agency has
been forced to dispose of liquid skim milk and expects the problem to
continue.

€œThere have been days in the last couple of weeks when we have had to
dispose of skim milk in lagoons,€� the letter stated. €œRight now, we
continue to be challenged on a daily basis and there is no obvious end
in sight.€�

Ontario farmers have produced 5.4 million litres of excess milk over the
past several months, the Globe reports, 800,000 litres of which has been
dumped into farm manure pits known as lagoons.

The reports again call into question the viability of Ontario, and
Canadas supply-managed industries. A report released by the Montreal
Economic Institute earlier this week said supply management is hurting
business and consumers, and as the price of a basket of goods rises, now
would be a good time to put an end to the regulation imposed on the
dairy, poultry and egg industries.

€œSupply management disproportionately hurts the poorest Canadians,€�
Mario Dumais, associate researcher at the MEI and former economist for
the Union des producteurs agricoles said. €œThis system imposes an
additional cost of $339 a year on the poorest households. As a
proportion of income, this represents a negative impact that is five
times greater than for rich households. This policy is therefore heavily
regressive.€�

According to reports, the current supply glut is a result of high demand
for butter and cream. The process to obtain either leaves liquid skim
milk that would normally be sold to consumers or manufacturers. Growth
in imports of concentrated milk protein, however, has reduced demand for
skim milk and left the industry with few options."

On 11/25/2017 8:17 AM, Casa de perritos felices wrote:
> On 11/24/2017 1:43 PM, BONER Casa de perritos felices wrote:
>> On 11/23/2017 12:10 PM, Bruze wrote:
>>>> I like cool-whip good enough and I go by taste not ingredient
>>>> list.
>>> That's the same principle rat poison uses. It tastes good to the rats
>>> and they don't ignore the consequences
>>>
>>
>> The last Cool Whip poisoning was?
> >
> Yer mammy swallowed most of it.
forged.

"Gary" > wrote in message ...
> Wayne Boatwright wrote:
>>
>> > Gary wrote:
>> >> Lately, I just use vanilla ice cream as a good substitute. Imo,
>> >> that's the best option.
>>
>> Ice cream is by no means as a good substitute for real whipped cream.
>
> Too much of a blanket statement, Wayne. One use does NOT cover
> all. In my case, the only time I use whipped cream is for
> strawberry shortcake in May when stawberries are fresh in season.
>
> Fresh strawberries over a thick slice of pound cake, then topped
> with whipped cream. I found that a scoop of good vanilla ice
> cream on the side is equally good and perhaps a better option.
> Everyone has their own tastes, right?


Some people can't seem to get that.

Cheri

On Saturday, November 25, 2017 at 12:33:07 PM UTC-5, Gary wrote:
> Wayne Boatwright wrote:
> >
> > > Gary wrote:
> > >> Lately, I just use vanilla ice cream as a good substitute. Imo,
> > >> that's the best option.
> >
> > Ice cream is by no means as a good substitute for real whipped cream.
>
> Too much of a blanket statement, Wayne. One use does NOT cover
> all. In my case, the only time I use whipped cream is for
> strawberry shortcake in May when stawberries are fresh in season.

Well, that explains a lot. Most of us have several uses for whipped
cream, and ice cream isn't a substitute.

Chocolate mousse comes to mind, as does Black Forest cherry cake.
And my personal fave: chocolate cream pie.

Cindy Hamilton

On Fri, 24 Nov 2017 10:59:39 -0500, Gary > wrote:

>Wayne Boatwright wrote:
>>
>> > Gary wrote:
>> >> Lately, I just use vanilla ice cream as a good substitute. Imo,
>> >> that's the best option.
>>
>> Ice cream is by no means as a good substitute for real whipped cream.
>
>Too much of a blanket statement, Wayne. One use does NOT cover
>all. In my case, the only time I use whipped cream is for
>strawberry shortcake in May when stawberries are fresh in season.
>
>Fresh strawberries over a thick slice of pound cake, then topped
>with whipped cream. I found that a scoop of good vanilla ice
>cream on the side is equally good and perhaps a better option.
>Everyone has their own tastes, right?

That's like saying "Marshmallows are a good substitute for peanuts
because I love marshmallows."

On Sat, 25 Nov 2017 09:31:11 -0700, Casa de perritos felices
> wrote:

>On 11/25/2017 5:05 AM, wrote:
>> On Sat, 25 Nov 2017 03:31:02 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>>> On Friday, November 24, 2017 at 3:19:03 PM UTC-5, notbob wrote:
>>>> On 2017-11-24, Wayne Boatwright > wrote:
>>>>
>>>>> UK dairy products are far superior to what we have in the US, IMO.
>>>>
>>>> Shouldn't be that way. Greedy bastids in USA ....seems to be OK with
>>>> most US consumers, though. 8|
>>>
>>> Our government could set stricter standards for dairy products. If,
>>> you know, they weren't bought and paid for.
>>>
>>> Cindy Hamilton
>>
>> In the re-arrangement of NAFTA one of the objectives (by the USA) is
>> to get free run of our dairy situation - hopefully it will not happen.
>
>**** your predatory dairy DUMPING, you worthless Canuck abuser!
>
>https://www.dairyherd.com/homepage?redirected=true
>
>http://nationalpost.com/news/its-not...-sewer-lagoons
>
>https://www.canadianmanufacturing.co...y-glut-150096/
>
>> Our dairy farmers are regulated but it works both ways, we can be
>> happy about the products and the farmers know exactly how much they
>> can produce so are not left having to get rid of excess product.
>
>LYING BITCH!!!!!!!!!!!!!!!!!!

If it was someone else, you'd think they were close to a mental
breakdown. In the case of the Boner Troll, it's just another day.

"Cindy Hamilton" > wrote in message
...
> On Saturday, November 25, 2017 at 12:33:07 PM UTC-5, Gary wrote:
>> Wayne Boatwright wrote:
>> >
>> > > Gary wrote:
>> > >> Lately, I just use vanilla ice cream as a good substitute. Imo,
>> > >> that's the best option.
>> >
>> > Ice cream is by no means as a good substitute for real whipped cream.
>>
>> Too much of a blanket statement, Wayne. One use does NOT cover
>> all. In my case, the only time I use whipped cream is for
>> strawberry shortcake in May when stawberries are fresh in season.
>
> Well, that explains a lot. Most of us have several uses for whipped
> cream, and ice cream isn't a substitute.
>
> Chocolate mousse comes to mind, as does Black Forest cherry cake.
> And my personal fave: chocolate cream pie.
>
> Cindy Hamilton


I like chocolate mousse the best of the three, though they're all good.

Cheri

On 11/25/2017 12:22 PM, Bruze wrote:
> On Sat, 25 Nov 2017 09:31:11 -0700, Casa de perritos felices
> > wrote:
>
>> On 11/25/2017 5:05 AM, wrote:
>>> On Sat, 25 Nov 2017 03:31:02 -0800 (PST), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Friday, November 24, 2017 at 3:19:03 PM UTC-5, notbob wrote:
>>>>> On 2017-11-24, Wayne Boatwright > wrote:
>>>>>
>>>>>> UK dairy products are far superior to what we have in the US, IMO.
>>>>>
>>>>> Shouldn't be that way. Greedy bastids in USA ....seems to be OK with
>>>>> most US consumers, though. 8|
>>>>
>>>> Our government could set stricter standards for dairy products. If,
>>>> you know, they weren't bought and paid for.
>>>>
>>>> Cindy Hamilton
>>>
>>> In the re-arrangement of NAFTA one of the objectives (by the USA) is
>>> to get free run of our dairy situation - hopefully it will not happen.
>>
>> **** your predatory dairy DUMPING, you worthless Canuck abuser!
>>
>> https://www.dairyherd.com/homepage?redirected=true
>>
>> http://nationalpost.com/news/its-not...-sewer-lagoons
>>
>> https://www.canadianmanufacturing.co...y-glut-150096/
>>
>>> Our dairy farmers are regulated but it works both ways, we can be
>>> happy about the products and the farmers know exactly how much they
>>> can produce so are not left having to get rid of excess product.
>>
>> LYING BITCH!!!!!!!!!!!!!!!!!!
>
> If it was someone else, you'd think they were close to a mental
> breakdown. In the case of the Boner Troll, it's just another day.
>

Again:


"OTTAWA€”The Canadian dairy industry is dealing with excess supply of
milk by dumping it in sewers, on farms, or turning it into low-cost pig
feed, the Globe and Mail reports.

According to a letter sent to farmers obtained by the Globe, Dairy
Farmers of Ontario chairman Ralph Dietrich acknowledged the agency has
been forced to dispose of liquid skim milk and expects the problem to
continue.

€œThere have been days in the last couple of weeks when we have had to
dispose of skim milk in lagoons,€� the letter stated. €œRight now, we
continue to be challenged on a daily basis and there is no obvious end
in sight.€�

Ontario farmers have produced 5.4 million litres of excess milk over the
past several months, the Globe reports, 800,000 litres of which has been
dumped into farm manure pits known as lagoons.

The reports again call into question the viability of Ontario, and
Canadas supply-managed industries. A report released by the Montreal
Economic Institute earlier this week said supply management is hurting
business and consumers, and as the price of a basket of goods rises, now
would be a good time to put an end to the regulation imposed on the
dairy, poultry and egg industries.

€œSupply management disproportionately hurts the poorest Canadians,€�
Mario Dumais, associate researcher at the MEI and former economist for
the Union des producteurs agricoles said. €œThis system imposes an
additional cost of $339 a year on the poorest households. As a
proportion of income, this represents a negative impact that is five
times greater than for rich households. This policy is therefore heavily
regressive.€�

According to reports, the current supply glut is a result of high demand
for butter and cream. The process to obtain either leaves liquid skim
milk that would normally be sold to consumers or manufacturers. Growth
in imports of concentrated milk protein, however, has reduced demand for
skim milk and left the industry with few options."

On 2017-11-25 2:34 PM, Casa de perritos felices wrote:
> On 11/25/2017 12:22 PM, Bruze wrote:
>> On Sat, 25 Nov 2017 09:31:11 -0700, Casa de perritos felices
>> > wrote:
>>
>>> On 11/25/2017 5:05 AM, wrote:
>>>> On Sat, 25 Nov 2017 03:31:02 -0800 (PST), Cindy Hamilton
>>>> > wrote:
>>>>
>>>>> On Friday, November 24, 2017 at 3:19:03 PM UTC-5, notbob wrote:
>>>>>> On 2017-11-24, Wayne Boatwright > wrote:
>>>>>>
>>>>>>> UK dairy products are far superior to what we have in the US, IMO.
>>>>>>
>>>>>> Shouldn't be that way.Â* Greedy bastids in USA ....seems to be OK with
>>>>>> most US consumers, though.Â* 8|
>>>>>
>>>>> Our government could set stricter standards for dairy products.Â* If,
>>>>> you know, they weren't bought and paid for.
>>>>>
>>>>> Cindy Hamilton
>>>>
>>>> In the re-arrangement of NAFTA one of the objectives (by the USA) is
>>>> to get free run of our dairy situation - hopefully it will not happen.
>>>
>>> **** your predatory dairy DUMPING, you worthless Canuck abuser!
>>>
>>> https://www.dairyherd.com/homepage?redirected=true
>>>
>>> http://nationalpost.com/news/its-not...-sewer-lagoons
>>>
>>>
>>> https://www.canadianmanufacturing.co...y-glut-150096/
>>>
>>>
>>>> Our dairy farmers are regulated but it works both ways, we can be
>>>> happy about the products and the farmers know exactly how much they
>>>> can produce so are not left having to get rid of excess product.
>>>
>>> LYING BITCH!!!!!!!!!!!!!!!!!!
>>
>> If it was someone else, you'd think they were close to a mental
>> breakdown. In the case of the Boner Troll, it's just another day.
>>
>
> Again:
>
>
> "OTTAWA€”The Canadian dairy industry is dealing with excess supply of
> milk by dumping it in sewers, on farms, or turning it into low-cost pig
> feed, the Globe and Mail reports.
>
> According to a letter sent to farmers obtained by the Globe, Dairy
> Farmers of Ontario chairman Ralph Dietrich acknowledged the agency has
> been forced to dispose of liquid skim milk and expects the problem to
> continue.
>
> €œThere have been days in the last couple of weeks when we have had to
> dispose of skim milk in lagoons,€� the letter stated. €œRight now, we
> continue to be challenged on a daily basis and there is no obvious end
> in sight.€�
>
> Ontario farmers have produced 5.4 million litres of excess milk over the
> past several months, the Globe reports, 800,000 litres of which has been
> dumped into farm manure pits known as lagoons.


They system is not perfect. That would be 1.4 million gallons, of which
211,000 gallons was dumped. Meanwhile in the US, in the first 8 months
of 2016,US farmers dumped 43 million gallons,and that works out to 204
times as much milk being dumped in the US than Canada.

On Saturday, November 25, 2017 at 11:47:07 AM UTC-10, Dave Smith wrote:
>
>
> They system is not perfect. That would be 1.4 million gallons, of which
> 211,000 gallons was dumped. Meanwhile in the US, in the first 8 months
> of 2016,US farmers dumped 43 million gallons,and that works out to 204
> times as much milk being dumped in the US than Canada.

You guys should make government cheese and then pass it out from the back of army trucks to the hordes of grilled cheese sandwich lovers and poor folks.

https://i.pinimg.com/736x/74/a6/96/7...0c758f3aef.jpg

On Saturday, November 25, 2017 at 2:28:38 PM UTC-5, Cheri wrote:
> "Cindy Hamilton" > wrote in message
> ...
> > On Saturday, November 25, 2017 at 12:33:07 PM UTC-5, Gary wrote:
> >> Wayne Boatwright wrote:
> >> >
> >> > > Gary wrote:
> >> > >> Lately, I just use vanilla ice cream as a good substitute. Imo,
> >> > >> that's the best option.
> >> >
> >> > Ice cream is by no means as a good substitute for real whipped cream.
> >>
> >> Too much of a blanket statement, Wayne. One use does NOT cover
> >> all. In my case, the only time I use whipped cream is for
> >> strawberry shortcake in May when stawberries are fresh in season.
> >
> > Well, that explains a lot. Most of us have several uses for whipped
> > cream, and ice cream isn't a substitute.
> >
> > Chocolate mousse comes to mind, as does Black Forest cherry cake.
> > And my personal fave: chocolate cream pie.
> >
> > Cindy Hamilton
>
>
> I like chocolate mousse the best of the three, though they're all good.
>
> Cheri

Certainly "to each their own", but what I like about chocolate cream pie
is the combination of crisp pie shell, dense and creamy chocolate filling,
and fluffy whipped cream.

Cindy Hamilton

On 11/26/2017 7:30 AM, Cindy Hamilton wrote:
> On Saturday, November 25, 2017 at 2:28:38 PM UTC-5, Cheri wrote:
>> "Cindy Hamilton" > wrote

>>> Chocolate mousse comes to mind, as does Black Forest cherry cake.
>>> And my personal fave: chocolate cream pie.

>> I like chocolate mousse the best of the three, though they're all good.

> Certainly "to each their own", but what I like about chocolate cream pie
> is the combination of crisp pie shell, dense and creamy chocolate filling,
> and fluffy whipped cream.

The best chocolate cream pies have a rich mousse-like chocolate
filling, not the pudding stuff. Best of both worlds, mousse and
pie.

nancy

On Sunday, November 26, 2017 at 8:46:31 AM UTC-5, Nancy Young wrote:
> On 11/26/2017 7:30 AM, Cindy Hamilton wrote:
> > On Saturday, November 25, 2017 at 2:28:38 PM UTC-5, Cheri wrote:
> >> "Cindy Hamilton" > wrote
>
> >>> Chocolate mousse comes to mind, as does Black Forest cherry cake.
> >>> And my personal fave: chocolate cream pie.
>
> >> I like chocolate mousse the best of the three, though they're all good.
>
> > Certainly "to each their own", but what I like about chocolate cream pie
> > is the combination of crisp pie shell, dense and creamy chocolate filling,
> > and fluffy whipped cream.
>
> The best chocolate cream pies have a rich mousse-like chocolate
> filling, not the pudding stuff. Best of both worlds, mousse and
> pie.
>
> nancy

That's certainly a matter of taste. I like the pudding stuff, but
it has to be good pudding. My late father-in-law made a dynamite
chocolate cream pie.


Cindy Hamilton

"l not -l" > wrote in message
...
>
> On 26-Nov-2017, wrote:
>
>> On Sunday, November 26, 2017 at 8:46:31 AM UTC-5, Nancy Young
>> wrote:
>> > On 11/26/2017 7:30 AM, Cindy Hamilton wrote:
>> > > On Saturday, November 25, 2017 at 2:28:38 PM UTC-5, Cheri
>> > > wrote:
>> > >> "Cindy Hamilton" > wrote
>> >
>> > >>> Chocolate mousse comes to mind, as does Black Forest
>> > >>> cherry cake.
>> > >>> And my personal fave: chocolate cream pie.
>> >
>> > >> I like chocolate mousse the best of the three, though
>> > >> they're all good.
>> >
>> > > Certainly "to each their own", but what I like about
>> > > chocolate cream pie
>> > > is the combination of crisp pie shell, dense and creamy
>> > > chocolate filling,
>> > > and fluffy whipped cream.
>> >
>> > The best chocolate cream pies have a rich mousse-like
>> > chocolate
>> > filling, not the pudding stuff. Best of both worlds, mousse
>> > and
>> > pie.
>> >
>> > nancy
>>
>> That's certainly a matter of taste. I like the pudding stuff,
>> but
>> it has to be good pudding.
> +1
> If I want mousse, I'll have mousse; when I hve chocolate cream
> pie, I want full-on chocolate to contrast with the cream topping,
> not muted chocolate.


Yes, I like chocolate pie to be a good pudding, not mousse.

Cheri

On 2017-11-26, Nancy Young > wrote:

> The best chocolate cream pies have a rich mousse-like chocolate
> filling, not the pudding stuff. Best of both worlds, mousse and
> pie.

.....if yer partial to 'air'.

I, personally, would rather breathe it rather than eat it.

nb

Dave Smith wrote:
>
> Casa de feces wrote:
> > Ontario farmers have produced 5.4 million litres of excess milk over the
> > past several months, the Globe reports, 800,000 litres of which has been
> > dumped into farm manure pits known as lagoons.
>
> They system is not perfect. That would be 1.4 million gallons, of which
> 211,000 gallons was dumped. Meanwhile in the US, in the first 8 months
> of 2016,US farmers dumped 43 million gallons,and that works out to 204
> times as much milk being dumped in the US than Canada.

There's something very wrong with that situation. There certainly
must be some kind of solution to eliminate such waste.

On 11/26/2017 2:13 AM, dsi1 wrote:
> On Saturday, November 25, 2017 at 11:47:07 AM UTC-10, Dave Smith wrote:
>>
>>
>> They system is not perfect. That would be 1.4 million gallons, of which
>> 211,000 gallons was dumped. Meanwhile in the US, in the first 8 months
>> of 2016,US farmers dumped 43 million gallons,and that works out to 204
>> times as much milk being dumped in the US than Canada.
>
> You guys should make government cheese and then pass it out from the back of army trucks to the hordes of grilled cheese sandwich lovers and poor folks.
>
> https://i.pinimg.com/736x/74/a6/96/7...0c758f3aef.jpg
>

Yrs, where is Ronnie Reagan when we need him? My FIL used to go to a
senour center a couple of times a week and they gave out the cheese. It
was better than most of the supermarket stuff.

On 2017-11-26, Ed Pawlowski > wrote:

> senour center a couple of times a week and they gave out the cheese.
> It was better than most of the supermarket stuff.

Prolly cuz it was made 10 yrs before they invented "the supermarket
stuff"

nb

On 11/26/2017 10:47 AM, Ed Pawlowski wrote:
> On 11/26/2017 2:13 AM, dsi1 wrote:

>> You guys should make government cheese and then pass it out from the
>> back of army trucks to the hordes of grilled cheese sandwich lovers
>> and poor folks.
>>
>> https://i.pinimg.com/736x/74/a6/96/7...0c758f3aef.jpg
>>
>
> Yrs, where is Ronnie Reagan when we need him?Â* My FIL used to go to a
> senour center a couple of times a week and they gave out the cheese.Â* It
> was better than most of the supermarket stuff.

I grew up on that government cheese and loved the texture
and the taste. Kraft Deluxe is as close as I can find to
replicate it. My mother would get it at the commissary as
we were a military family.

nancy

"Ed Pawlowski" > wrote in message
...

> Yrs, where is Ronnie Reagan when we need him? My FIL used to go to a
> senour center a couple of times a week and they gave out the cheese. It
> was better than most of the supermarket stuff.


I remember the government cheese from when I was a kid. It was wonderful
cheese, much better.

Cheri