As most of you know, I'm slow on the uptake and a tad high on the blood pressure, weight, BMI etc, so I look more closely at the labels, lower my salt/fat/sugar intake etc.
Lately I've begun cheating on my lady-friend of 13 years, and feel good about it.
She insists on "cream in my coffee", whereas I use skim milk (powder), so she send me out shopping, saying "Get cream".
Which I do, the 5% variety.
I then surreptitiously weaken it by adding some of the 1% milk we buy.
OK, so, what is cream if it isn't just milk with more than 2% dairy fat?
It seems to me that 1% milk added in equal volume to 5% cream is making, in essence, a 3% dairy product suitable for tannic and caffenic(?) beverages.
P.S. I asked a waitress at The Montreal Deli for a cup of tannic acid with a dash of lactic acid, and she took a swipe at me.
0%, 1%, 2%, 5%, 10%, 30% ... dairy fat
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ChrisGreaves
- PlutoniumLounger
- Posts: 15585
- Joined: 24 Jan 2010, 23:23
- Location: brings.slot.perky
0%, 1%, 2%, 5%, 10%, 30% ... dairy fat
There's nothing heavier than an empty water bottle
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silverback
- 5StarLounger
- Posts: 772
- Joined: 29 Jan 2010, 13:30
Re: 0%, 1%, 2%, 5%, 10%, 30% ... dairy fat
Reminds me of a time I went into a (UK) pub with a friend. It was my round and I had a pint of standard bitter and he had a pint of a heavily marketed brand name beer. Mine was fine, his wasn't. Nevertheless, we decided to have another round (his), so he asked the barman for 'a pint of bitter and a pint of flat'ChrisGreaves wrote:. . . . and she took a swipe at me.
Similar reaction to your Montreal waitress!
Silverback