On 08-Aug-23 21:47, Paul Herber wrote:
> On Tue, 8 Aug 2023 20:36:39 +0100, Sam Plusnet <not@home.com> wrote:
>
>> On 08-Aug-23 13:13, Paul Herber wrote:
>>> On Tue, 8 Aug 2023 11:30:49 +0100, John Ashby <johnashby20@yahoo.com> wrote:
>>>
>>>> On 08/08/2023 11:13, Nick Odell wrote:
>>>>> On Tuesday, August 8, 2023 at 10:47:21?AM UTC+1, Penny wrote:
>>>>>> On Mon, 7 Aug 2023 15:46:53 -0700 (PDT), Nick Odell <nick...@bigfoot.com>
>>>>>> scrawled in the dust...
>>>>>>> On Monday, August 7, 2023 at 5:11:52?PM UTC+1, J. P. Gilliver wrote:
>>>>>>> <snip>
>>>>>>>>
>>>>>>>> (Yes, I knew where cochineal came from, and it's never bothered me.)
>>>>>>> <snip>
>>>>>>> It just crosses my mind that it's obviously not vegan and perhaps all the other E-thingamebobs are?
>>>>>> That did occur to me, but it's a better red than the synthetic or vegetable
>>>>>> extracts.
>>>>>
>>>>> I still have an opened, nearly full bottle of Supercook Cochineal (BBE Oct 1998) if anybody wants to make me an offer for it?
>>>>> (Opened on 1st May 1997 to decorate some party food that I served that night while we waited for the election results to come in.)
>>>>>
>>>>> Nick
>>>>> nickodell49@yahoo.ca
>>>>
>>>> I remember the broad grins on my colleagues faces the following morning.
>>>>
>>>> I also remember the despair I felt having stayed up all night in May
>>>> 1979 and failing to walk it off in the Westgate Gardens, Canterbury.
>>>
>>> I lived llama throwing distance from there in 1975.
>>
>> <concerned frown> Are there no Bye Laws against that sort of thing?
>
> No, but plenty of bylaws.</mode=pedant>
> (from Norse by = town, settlement)
> and anyway, Norse laws do not apply to llamas.

Are you sure?
I do not approve of camelids getting off on a technicality.

--
Sam Plusnet

On 09/08/2023 01:14, Sam Plusnet wrote:
> On 08-Aug-23 21:47, Paul Herber wrote:
>> On Tue, 8 Aug 2023 20:36:39 +0100, Sam Plusnet <not@home.com> wrote:
>>
>>> On 08-Aug-23 13:13, Paul Herber wrote:
>>>> On Tue, 8 Aug 2023 11:30:49 +0100, John Ashby
>>>> <johnashby20@yahoo.com> wrote:
>>>>
>>>>> On 08/08/2023 11:13, Nick Odell wrote:
>>>>>> On Tuesday, August 8, 2023 at 10:47:21?AM UTC+1, Penny wrote:
>>>>>>> On Mon, 7 Aug 2023 15:46:53 -0700 (PDT), Nick Odell
>>>>>>> <nick...@bigfoot.com>
>>>>>>> scrawled in the dust...
>>>>>>>> On Monday, August 7, 2023 at 5:11:52?PM UTC+1, J. P. Gilliver
>>>>>>>> wrote:
>>>>>>>> <snip>
>>>>>>>>>
>>>>>>>>> (Yes, I knew where cochineal came from, and it's never bothered
>>>>>>>>> me.)
>>>>>>>> <snip>
>>>>>>>> It just crosses my mind that it's obviously not vegan and
>>>>>>>> perhaps all the other E-thingamebobs are?
>>>>>>> That did occur to me, but it's a better red than the synthetic or
>>>>>>> vegetable
>>>>>>> extracts.
>>>>>>
>>>>>> I still have an opened, nearly full bottle of Supercook Cochineal
>>>>>> (BBE Oct 1998) if anybody wants to make me an offer for it?
>>>>>> (Opened on 1st May 1997 to decorate some party food that I served
>>>>>> that night while we waited for the election results to come in.)
>>>>>>
>>>>>> Nick
>>>>>> nickodell49@yahoo.ca
>>>>>
>>>>> I remember the broad grins on my colleagues faces the following
>>>>> morning.
>>>>>
>>>>> I also remember the despair I felt having stayed up all night in May
>>>>> 1979 and failing to walk it off in the Westgate Gardens, Canterbury.
>>>>
>>>> I lived llama throwing distance from there in 1975.
>>>
>>> <concerned frown> Are there no Bye Laws against that sort of thing?
>>
>> No, but plenty of bylaws.</mode=pedant>
>> (from Norse by = town, settlement)
>> and anyway, Norse laws do not apply to llamas.
>
> Are you sure?
> I do not approve of camelids getting off on a technicality.
>
It's not a technicality, they just ignorse them.

Penny <spam@labyrinth.freeuk.com> wrote:
> On Tue, 8 Aug 2023 02:50:05 -0700 (PDT), Nick Odell <nickodell@bigfoot.com>
> scrawled in the dust...
>
>> On Tuesday, August 8, 2023 at 10:29:29?AM UTC+1, Penny wrote:
>>> On Mon, 7 Aug 2023 16:09:15 -0700 (PDT), Nick Odell <nick...@bigfoot.com>
>>> scrawled in the dust...
>>>> For what it's worth, when I make standard ice cream, I whisk up until
>>>> fluffy two units of double cream, one unit of full cream milk and one
>>>> unit of caster sugar with vanilla essence to taste. Then I bung it
>>>> into the freezer to -erme- freeze.
>
>>> My ice cream recipes are either similar to yours but
>>> without the milk, or made with sweetened condensed milk and cooked fruit.
>>
>> I originally used only cream with no added milk and the results were
>> more like old-fashioned "brick" ice-cream than the modern soft scoop variety.
>>
>> The recipe that I eventually modified into my own said two units of milk
>> for one of cream but I found that much harder to fluff up and in my
>> opinion it didn't have the right melt-in-the-mouth characteristics.
>
> Interesting, I'll bear that in mind. I don't even keep dried milk in the
> house these days so it would mean actually buying some of the wet stuff. Do
> you use whole or skimmed?

My alternative no-egg recipe uses 1 can of condensed milk to 600ml double
cream, plus whatever you fancy. One whisk, very easy.

--
Sally in Shropshire, UK

>>
>> No, but plenty of bylaws.</mode=pedant>
>> (from Norse by = town, settlement)
>> and anyway, Norse laws do not apply to llamas.
>
> Are you sure?
> I do not approve of camelids getting off on a technicality.
>

Visiting the Camelidae paddocks at Lady Fisher's South American Wildlife
Park (1) gave rise to a huge laugh for my daughter and me. An older
lady read the sign at one exhibit - "Guanaco!" she said. "Oh yes, they
make very good manure, don't they?" responded her companion.

--
Jenny M Benson
Wrexham, UK

Sam Plusnet <not@home.com> wrote:
> On 08-Aug-23 13:13, Paul Herber wrote:
>> On Tue, 8 Aug 2023 11:30:49 +0100, John Ashby <johnashby20@yahoo.com> wrote:
>>
>>> On 08/08/2023 11:13, Nick Odell wrote:
>>>> On Tuesday, August 8, 2023 at 10:47:21?AM UTC+1, Penny wrote:
>>>>> On Mon, 7 Aug 2023 15:46:53 -0700 (PDT), Nick Odell <nick...@bigfoot.com>
>>>>> scrawled in the dust...
>>>>>> On Monday, August 7, 2023 at 5:11:52?PM UTC+1, J. P. Gilliver wrote:
>>>>>> <snip>
>>>>>>>
>>>>>>> (Yes, I knew where cochineal came from, and it's never bothered me.)
>>>>>> <snip>
>>>>>> It just crosses my mind that it's obviously not vegan and perhaps
>>>>>> all the other E-thingamebobs are?
>>>>> That did occur to me, but it's a better red than the synthetic or vegetable
>>>>> extracts.
>>>>
>>>> I still have an opened, nearly full bottle of Supercook Cochineal (BBE
>>>> Oct 1998) if anybody wants to make me an offer for it?
>>>> (Opened on 1st May 1997 to decorate some party food that I served that
>>>> night while we waited for the election results to come in.)
>>>>
>>>> Nick
>>>> nickodell49@yahoo.ca
>>>
>>> I remember the broad grins on my colleagues faces the following morning.
>>>
>>> I also remember the despair I felt having stayed up all night in May
>>> 1979 and failing to walk it off in the Westgate Gardens, Canterbury.
>>
>> I lived llama throwing distance from there in 1975.
>
> <concerned frown> Are there no Bye Laws against that sort of thing?
>

Well, yes, there is, when a case came before the courts, there was a lot of
toing and froing with many statements and wild accusations flying about -
in fact it was a right llama-llama ding dong.

--
Toodle Pip, Mike McMillan

Sally Thompson <thompson.stonybrook@gmail.com.invalid> wrote:
> Nick Odell <nickodell@bigfoot.com> wrote:
>> On Monday, August 7, 2023 at 3:33:58 PM UTC+1, Sally Thompson wrote:
>>> Penny <sp...@labyrinth.freeuk.com> wrote:
>>>> On Sun, 6 Aug 2023 06:53:06 -0700 (PDT), Nick Odell
>>>> <nick...@bigfoot.com> scrawled in the dust...
>>>>
>>>>> I think someone upthread was talking about "serving suggestions" and I
>>>>> have this impression that they may have been asking whether or not it
>>>>> appears on tinned goods? While I was in the pantry earlier, I checked a
>>>>> few tins and all of them which showed the foodstuff prepared in any way
>>>>> had "serving suggestion" printed in the margin of the picture. Meat,
>>>>> fish, vegetables, everything. Those tins which showed the unprepared
>>>>> contents did not have anything written there.
>>>>
>>>> Yes, I wondered vaguely if there was a rule about it and when it 'came in'
>>>> if there was.
>>>> I don't buy much in tins but just checked my cupboard. The butter beans
>>>> show butter beans all over the tin with no suggestion of how to serve them.
>>>> The mixed beans show a bowl of beans, a tomato and an onion - apparently
>>>> that counts as a suggestion. Cheap chopped tomatoes have no picture,
>>>> pilchards have a drawing, as does the somewhat ancient can of puree de
>>>> marron (mmm, chestnut ice cream...).
>>>> John West suggest a tiny sprig of parsley on their sild. Lidl's vorschlag a
>>>> tiny amount of red lettuce, three basil leaves and a sprig of dill with
>>>> their zarte heringsfilets and the laverbread suggests a sugar basin with
>>>> slices of red and green peppers, a sprig of parsley and a tea spoon.
>>>> The only suggestion I like is the millionaire shortbread shown on the
>>>> condensed milk - but I won't be making any. Oh dear, that tin is way out of
>>>> date, maybe I will investigate the marron and give that ice cream a go...
>>> Mmm, chestnut ice cream! I make a lot of ice cream when my hens are being
>>> kind to me with eggs, but haven't tried that. Off to research purée de
>>> maroon...
>>
>> I see lots of published recipes for ice cream which use eggs but I'm not
>> sure why they are added as an ingredient. What do they do? The commercial
>> ice cream in my freezer doesn't use them but it does have various other
>> added ingredients. For what it's worth, when I make standard ice cream, I
>> whisk up until fluffy two units of double cream, one unit of full cream
>> milk and one unit of caster sugar with vanilla essence to taste. Then I
>> bung it into the freezer to -erme- freeze.
>>
> I whisk up egg whites till very thick, whisk icing sugar into that like
> making a meringue, then mix up the yolks with whatever variation I'm
> making, add that to the mixture, whip cream separately and add that, and
> then it goes into the freezer. I do have a variation for when the hens
> aren't laying, but my preferred version makes the ice cream very light and
> gives a lot of bulk. I only make it from my own eggs, though, because they
> are raw.
>
>
>

Nugget from ‘t’internet.

Eggs add a rich flavor and color, prevent ice crystallization and help
create smooth and creamy ice cream. But adding raw or undercooked eggs can
cause a Salmonella infection and it's usually the ingredient responsible
for a foodborne illness outbreak associated with homemade ice cream.

Be sure the pasteurized egg product is the whole egg, and not just the egg
whites, or you will not get the rich, creamy texture of the ice cream that
you are looking for.

Mrs McT

Nick Odell <nickodell@bigfoot.com> wrote:
> On Tuesday, August 8, 2023 at 10:47:21 AM UTC+1, Penny wrote:
>> On Mon, 7 Aug 2023 15:46:53 -0700 (PDT), Nick Odell <nick...@bigfoot.com>
>> scrawled in the dust...
>>> On Monday, August 7, 2023 at 5:11:52?PM UTC+1, J. P. Gilliver wrote:
>>> <snip>
>>>>
>>>> (Yes, I knew where cochineal came from, and it's never bothered me.)
>>> <snip>
>>> It just crosses my mind that it's obviously not vegan and perhaps all
>>> the other E-thingamebobs are?
>> That did occur to me, but it's a better red than the synthetic or vegetable
>> extracts.
>
> Yes, but something vegan can be used by vegetarians and omnivores so
> having one colourant for everybody makes sense. A shame the compromise
> product isn't as good (cf new Nitromoors, new Creosote etc)
>
>> Do vegans want labelling on clothing for the dyes used? Do they ever buy
>> paintings?
>
> According to the figures from the food manufacturers, Vegans aren't even
> buying Vegan foods these days. Companies like "Heck" have dropped their
> Vegan ranges. That could be a good thing though: so much Vegan food made
> to appear like something else that isn't Vegan has been ultra-processed
> to within an inch of its life so if Vegans are learning to take honest,
> raw fruit and vegetables and cook from scratch rather than pick a box of
> something out of the chiller cabinet, I'd call that a good thing.
>
> Erme - should I be capitalising Vegan quite so much?
>
> Nick
> nickodell49@yahoo.ca
>

Lots about that today on “PM”.

Mrs McT

>>> bung it into the freezer to -erme- freeze.
>>>
>> I whisk up egg whites till very thick, whisk icing sugar into that like
>> making a meringue, then mix up the yolks with whatever variation I'm
>> making, add that to the mixture, whip cream separately and add that, and
>> then it goes into the freezer. I do have a variation for when the hens
>> aren't laying, but my preferred version makes the ice cream very light and
>> gives a lot of bulk. I only make it from my own eggs, though, because they
>> are raw.
>
> I see. Using a 300ml cream pot as a measure, my recipe makes about a litre of liquid which when whisked up is enough to fill a 2l ice cream tub. It's probably not as light and fluffy as yours but it's well aerated and "soft."
>
> Nick
> nickodell49@yahoo.ca
Can you do raspberry ripple?
Steve

On Wednesday, August 9, 2023 at 3:04:37 PM UTC+1, Steve Hague wrote:
> >>> bung it into the freezer to -erme- freeze.
> >>>
> >> I whisk up egg whites till very thick, whisk icing sugar into that like
> >> making a meringue, then mix up the yolks with whatever variation I'm
> >> making, add that to the mixture, whip cream separately and add that, and
> >> then it goes into the freezer. I do have a variation for when the hens
> >> aren't laying, but my preferred version makes the ice cream very light and
> >> gives a lot of bulk. I only make it from my own eggs, though, because they
> >> are raw.
> >
> > I see. Using a 300ml cream pot as a measure, my recipe makes about a litre of liquid which when whisked up is enough to fill a 2l ice cream tub. It's probably not as light and fluffy as yours but it's well aerated and "soft."
> >
>Can you do raspberry ripple?

Yup!

In my case it's blackberry ripple on account of I have jars and jars of blackberries and none of raspberry.

Having whipped up my cream/milk/sugar mix, ready for freezing, I simply lay it down in layers into the tub with layers of the blackberry/raspberry sauce interleaved. Not quite rippled but definitely stratified.

Nick
nickodell49@yahoo.ca

On 09/08/2023 15:57, Nick Odell wrote:
> On Wednesday, August 9, 2023 at 3:04:37 PM UTC+1, Steve Hague wrote:

>> Can you do raspberry ripple?
>
> Yup!

You could scoot over to Seattle and get some raspberry pi...

https://www.yahoo.com/lifestyle/raspberry-pis-found-abandoned-spin-172811460.html?.tsrc=daily_mail&uh_test=0_00

Steve Hague <stevehague82@gmail.com> wrote:
>
>>>> bung it into the freezer to -erme- freeze.
>>>>
>>> I whisk up egg whites till very thick, whisk icing sugar into that like
>>> making a meringue, then mix up the yolks with whatever variation I'm
>>> making, add that to the mixture, whip cream separately and add that, and
>>> then it goes into the freezer. I do have a variation for when the hens
>>> aren't laying, but my preferred version makes the ice cream very light and
>>> gives a lot of bulk. I only make it from my own eggs, though, because they
>>> are raw.
>>
>> I see. Using a 300ml cream pot as a measure, my recipe makes about a
>> litre of liquid which when whisked up is enough to fill a 2l ice cream
>> tub. It's probably not as light and fluffy as yours but it's well aerated and "soft."
>>
>> Nick
>> nickodell49@yahoo.ca
> Can you do raspberry ripple?
> Steve
>

You grow the raspberries….

--
Toodle Pip, Mike McMillan

On Wednesday, August 9, 2023 at 4:20:59 PM UTC+1, BrritSki wrote:
> On 09/08/2023 15:57, Nick Odell wrote:
> > On Wednesday, August 9, 2023 at 3:04:37 PM UTC+1, Steve Hague wrote:
>
> >> Can you do raspberry ripple?
> >
> > Yup!
> You could scoot over to Seattle and get some raspberry pi...
>
> https://www.yahoo.com/lifestyle/raspberry-pis-found-abandoned-spin-172811460.html?.tsrc=daily_mail&uh_test=0_00

Berloimey! I thought that is an awful lot of trouble to go to for a thirty quid PCB but it seems the Pi has developed soemwhat over the years. These ones are the Pi 4 b - (which I'd not heard of (I think the 2 was the last one I took any notice of)) and they ain't thirty quid any more!

Nick
nickodell49@yahoo.ca

In message <uar6b7$2u7l6$1@dont-email.me> at Mon, 7 Aug 2023 17:32:38,
Clive Arthur <clive@nowaytoday.co.uk> writes
>On 07/08/2023 17:00, J. P. Gilliver wrote:
>> In message <uar0r3$2t8hq$1@dont-email.me> at Mon, 7 Aug 2023
>>15:58:42, Clive Arthur <clive@nowaytoday.co.uk> writes
>>> On 07/08/2023 15:38, Kate B wrote:
>> []
>>>>  Was it a Merkin tin? They have funny ounces over there.
>>>
>>> They have a different fluid ounce, but their weight ounces are the same.
>>>
>>> Q. Which weighs more, an ounce of feathers or an ounce of gold?
>>>
>> I think we'll have to ask Helen about that one.
>
>Why, does she have some peas?
>
Excellent - though I was part way through a "huh?" reply before the
denarius dropped! VG. (I've often wondered why those units _are_ called
that: yes, I could look it up, but it's more fun to wonder.)
--
J. P. Gilliver. UMRA: 1960/<1985 MB++G()AL-IS-Ch++(p)Ar@T+H+Sh0!:`)DNAf

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In message <kjecnjFecmjU1@mid.individual.net> at Tue, 8 Aug 2023
09:29:38, John Armstrong <jja@blueyonder.co.uk> writes
>On 07/08/2023 17:44, Mike Ruddock wrote:
>> On 07/08/2023 16:46, J. P. Gilliver wrote:
[]
>>> I thought (a) tins were made of tinplate[d steel], hence the name -
>>>or were originally (and tin turns powdery in _very_ cold
>>>temperatures, thus causing problems in an early war - Dardanelles or
>>>something? - which had a harsh winter: not a problem then, but was
>>>in the subsequent summer), and (b) they have a thin plastic liner these days?
>
>Tinplate is indeed mild steel coated with a very thin layer of tin -
>typically something like 2.8 grammes of tin (on each side) per square
>metre. Nowadys this is applied electrolytically. Previously the steel
>plate was sometimes "hotdipped". Tin *itself* turns powdery in very
>cold conditions. Apparently the uniforms of Napoleon's army had buttons
>made of pure tin, and these disintegrated during the retreat from
>Moscow. But tinplate is almost all mild steel. The tinplated steel is
>further protected in many cases by the application of food grade lacquers.

That's what I meant by "thin plastic liner" - just saw/see it sometimes,
on the inside of tins (probably only noticeable if washed). Yes, it was
the tin itself - i. e. the thin coating of tin - on tins of food that
crumbled in that long-ago war; I don't know if it was on the outside and
thus exposed the steel to the outer atmosphere and thus allowed it to
rust, or on the inside thus allowing the food juices (I have a feeling
it was fruit or jam) to attack the steel. Or both.
>>>
>>> I agree, I wouldn't worry unless there was obvious damage or smell
>>>or appearance.
>> I remember being told that the Scott expedition to the South pole
>>was badly affected by this phenomenon as it caused the tins
>>containing the paraffin they used as fuel to leak out of the cans
>>before they got to them.
>
>In view of the foregoing, I have to say this seems rather unlikely. At
>that time cans used for paraffin would have been soldered at the seams
>to prevent leakage.
>> Mike Ruddock
>
I have a feeling food tins were too, but exposing the basic steel of the
walls or ends to the possibility of corrosion - especially if this
wasn't noticed until the subsequent hot weather when the food was found
to have gone off.
--
J. P. Gilliver. UMRA: 1960/<1985 MB++G()AL-IS-Ch++(p)Ar@T+H+Sh0!:`)DNAf

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In message <db37b45f-f4d2-4623-8018-354d868c647fn@googlegroups.com> at
Tue, 8 Aug 2023 03:04:20, Nick Odell <nickodell@bigfoot.com> writes
>On Tuesday, August 8, 2023 at 10:47:210 >> On Mon, 7 Aug 2023 15:46:53 -0700 (PDT), Nick Odell <nick...@bigfoot.com>
>> scrawled in the dust...
>> >On Monday, August 7, 2023 at 5:11:52?PM UTC+1, J. P. Gilliver wrote:
>> ><snip>
>> >>
>> >> (Yes, I knew where cochineal came from, and it's never bothered me.)
>> ><snip>
>> >It just crosses my mind that it's obviously not vegan and perhaps
>> >all the other E-thingamebobs are?
>> That did occur to me, but it's a better red than the synthetic or vegetable
>> extracts.
>
>Yes, but something vegan can be used by vegetarians and omnivores so
>having one colourant for everybody makes sense. A shame the compromise
>product isn't as good (cf new Nitromoors, new Creosote etc)

And glyphosate, which isn't a patch on sodium chlorate (which apparently
you can still get if you say it's for cleaning your fish-tank).
>
>> Do vegans want labelling on clothing for the dyes used? Do they ever buy
>> paintings?
>
>According to the figures from the food manufacturers, Vegans aren't
>even buying Vegan foods these days. Companies like "Heck" have dropped
>their Vegan ranges. That could be a good thing though: so much Vegan
>food made to appear like something else that isn't Vegan has been
>ultra-processed to within an inch of its life so if Vegans are learning
>to take honest, raw fruit and vegetables and cook from scratch rather

Ah, but where do they get their scratch?

>than pick a box of something out of the chiller cabinet, I'd call that
>a good thing.
>
>Erme - should I be capitalising Vegan quite so much?

(As anotherrat has said, only if they're from Vega.)
>
>Nick
>nickodell49@yahoo.ca
--
J. P. Gilliver. UMRA: 1960/<1985 MB++G()AL-IS-Ch++(p)Ar@T+H+Sh0!:`)DNAf

Try to learn something about everything and everything about something.
-Thomas Henry Huxley, biologist (1825-1895)

In message <uat4om$3bfjj$1@dont-email.me> at Tue, 8 Aug 2023 11:17:58,
carolet <carolet.umrat@gmail.com> writes
>On 07/08/2023 16:58, J. P. Gilliver wrote:
[]
>>calling salt sodium chloride. MSG has a common name (which I forget)
[]
>I once had some ve-tsin in my spice cupboard. I didn't use it much and
>never replaced it. I don't think that was because I realised that it
>was MSG.
>
.... or that. (Is that also a trade name?)
--
J. P. Gilliver. UMRA: 1960/<1985 MB++G()AL-IS-Ch++(p)Ar@T+H+Sh0!:`)DNAf

Try to learn something about everything and everything about something.
-Thomas Henry Huxley, biologist (1825-1895)

In message <fec3ca2e-c28f-4a2f-b246-20cf1e09a0a0n@googlegroups.com> at
Tue, 8 Aug 2023 13:33:34, Nick Odell <nickodell@bigfoot.com> writes
>On Tuesday, August 8, 2023 at 7:05:360 []
>> you use whole or skimmed?
>
>Whole milk. I tend to use whole milk for all my cooking because most of
>the recipes I use date back before skimmed or semi-skimmed were actual
>things. I think whole milk works better. Besides, with the ice cream
>recipe, I can't see the point of ladling in double cream at one end and
>sucking out the creaminess by using lower fat milk at the other.

(Good point.)

As a side matter of interest: though I don't cook, I do use milk on
cereal and in coffee (and in theory tea, but not sure when I last made
myself tea). I tend to operate with a buffer, i. e. one four-pint
container of milk on the go (kept in the 'fridge), one or two in the
freezer. I find semi-skimmed (or skimmed, but I never use that) freezes
quite happily, but "whole" tends to separate if frozen. (It takes a
_very_ long time to defrost though. I get the next one out when the
current one has about a third left.)
>
>Incidentally I prefer the taste of semi-skimmed milk for tea and cereal
>so it's only when cooking that I use the full cream version.

I prefer semi for cereal and coffee. (I find full too rich and skimmed
too watery.)
>
>Nick
>nickodell49@yahoo.ca
John
--
J. P. Gilliver. UMRA: 1960/<1985 MB++G()AL-IS-Ch++(p)Ar@T+H+Sh0!:`)DNAf

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In message <kjed53FecmjU2@mid.individual.net> at Tue, 8 Aug 2023
09:36:51, John Armstrong <jja@blueyonder.co.uk> writes
>On 07/08/2023 16:58, J. P. Gilliver wrote:
>> In message <kjcadjF493vU2@mid.individual.net> at Mon, 7 Aug 2023
>>14:37:54, Steve Hague <stevehague82@gmail.com> writes
>> []
>>> It's a similar thing with monosodium glutamate. It's not bad for you
[]
>> It's the scientific name that puts (some) people off; it's like
>>calling salt sodium chloride. MSG has a common name (which I forget)
[]
>"Seasoned salt" or "seasoning salt" may be what you are thinking of.
>They contain(ed) sizeable amounts of MSG. A trade name you may have
>heard of is "Aromat".

It wasn't either of the first two - it was a short name, like our
"salt", though I think it had more than one syllable. I wasn't aware of
it being a trade name, but it could have been that ... [see next post]
--
J. P. Gilliver. UMRA: 1960/<1985 MB++G()AL-IS-Ch++(p)Ar@T+H+Sh0!:`)DNAf

Try to learn something about everything and everything about something.
-Thomas Henry Huxley, biologist (1825-1895)

On 03/08/2023 11:19, J. P. Gilliver wrote:
> In message <uafpdb$lvcd$1@dont-email.me> at Thu, 3 Aug 2023 09:44:26,
> Clive Arthur <clive@nowaytoday.co.uk> writes
>> On 03/08/2023 08:20, Nick Odell wrote:
>>
>> <snip snip>
>>
>>> What would hairdressers do if they couldn't call their shopfronts,
>>> "Scissors" "A Cut Above" or "Headlines"?
>>
>> Would 'Curl Up and Dye' in Pewsey be an infringement?
>>
>
> No, it's one of the long tradition of humorous business names! I like
> it. And the food outlet I've seen pictures of called "Wok this way", or
> the garage in Bedlington that's had a sign for at least 50-60 years
> saying "tyred and exhausted".
>
> None of these are IMO intending to mislead: they just amuse.

In the States I always avoided taking the car to be serviced at any
garage displaying "Lube Brakes Exhausts" over the entrance, just in case.

--
Ric

On 03/08/2023 23:32, Penny wrote:
> On Thu, 3 Aug 2023 22:13:24 +0100, Sam Plusnet <not@home.com> scrawled in
> the dust...
>
>> Getting back to your original point John.
>>
>> Is there no place for Caveat Emptor?
>> The more guardrails that are put in place, the less capable people seem
>> to be of taking care of themselves.
>
> Nice analogy.
> Whenever I see recent photos, or visit an old castle, I am amazed by the
> amount of signage and guardrails. On family holidays in my youth we visited
> a lot of castles. Within a few minutes of our arrival, Bro#1 would be
> waving to us from the battlements having climbed straight up the wall. It
> scared me a bit, but as our parents didn't seem too bothered, I got used to
> it. I don't recall Bros#2 and 3 following him up the walls, but they all
> scaled at least on of the stones at Avebury. I stuck to climbing trees ...
> and usually needed help getting down again.

I think a lot of those signs are more about protecting the monument than
the visitors.

--
Ric

On 09/08/2023 21:40, J. P. Gilliver wrote:
> In message <kjecnjFecmjU1@mid.individual.net> at Tue, 8 Aug 2023

>> In view of the foregoing, I have to say this seems rather unlikely. At
>> that time cans used for paraffin would have been soldered at the seams
>> to prevent leakage.
>>>  Mike Ruddock
>>
> I have a feeling food tins were too, but exposing the basic steel of the
> walls or ends to the possibility of corrosion - especially if this
> wasn't noticed until the subsequent hot weather when the food was found
> to have gone off.

They were, which lead to some unfortunate incidents of lead poisoning,
perhaps most notably the crew of the "Umbrella" that went missing
looking for the north-west passage.

--
Ric

On 09/08/2023 20:18, Nick Odell wrote:
> On Wednesday, August 9, 2023 at 4:20:59 PM UTC+1, BrritSki wrote:
>> On 09/08/2023 15:57, Nick Odell wrote:
>>> On Wednesday, August 9, 2023 at 3:04:37 PM UTC+1, Steve Hague wrote:
>>
>>>> Can you do raspberry ripple?
>>>
>>> Yup!
>> You could scoot over to Seattle and get some raspberry pi...
>>
>> https://www.yahoo.com/lifestyle/raspberry-pis-found-abandoned-spin-172811460.html?.tsrc=daily_mail&uh_test=0_00
>
> Berloimey! I thought that is an awful lot of trouble to go to for a thirty quid PCB but it seems the Pi has developed soemwhat over the years. These ones are the Pi 4 b - (which I'd not heard of (I think the 2 was the last one I took any notice of)) and they ain't thirty quid any more!
>
> Nick
> nickodell49@yahoo.ca

The one on my right (400) costs £80 and the one on my left (zero W)
costs £15.

--
Ric

On 09/08/2023 21:52, J. P. Gilliver wrote:
> In message <uat4om$3bfjj$1@dont-email.me> at Tue, 8 Aug 2023 11:17:58,
> carolet <carolet.umrat@gmail.com> writes
>> On 07/08/2023 16:58, J. P. Gilliver wrote:
> []
>>> calling  salt sodium chloride. MSG has a common name (which I forget)
> []
>> I once had some ve-tsin in my spice cupboard. I didn't use it much and
>> never replaced it. I don't think that was because I realised that it
>> was MSG.
>>
> ... or that. (Is that also a trade name?)

I see from Google (oseaa) that vetsin is another name for MSG.
It might be regarded as a trade name - there is a Vetsin company. Could
be rather like "hoover?"

On 09/08/2023 21:52, J. P. Gilliver wrote:
> In message <kjed53FecmjU2@mid.individual.net> at Tue, 8 Aug 2023
> 09:36:51, John Armstrong <jja@blueyonder.co.uk> writes

<snip>

>> "Seasoned salt" or "seasoning salt" may be what you are thinking of.
>> They contain(ed) sizeable amounts of MSG. A trade name you may have
>> heard of is "Aromat".
>
> It wasn't either of the first two - it was a short name, like our
> "salt", though I think it had more than one syllable. I wasn't aware of
> it being a trade name, but it could have been that ... [see next post]

Chinese salt?

--
Cheers
Clive

On 02/08/2023 15:22, Jenny M Benson wrote:
> If I buy a tin of Baked Beans I expect it to contain Baked Beans and I
> suspect there is a legal requirement that it does.  Likewise, Mandarin
> Orange Segments  or Raspberry Jam.
>
> However I have just heartily enjoyed a lunch of "Bison Pate with Fried
> Onions" (1) on toast.  On reading the list of ingredients I find that
> the pate (2) contains 27% Chicken Liver, a total of 37% Pork products,
> 20% Bison meat and a mere 1% Fried Onions (plus condiments, milk and
> water.)
>
> How can that be legally described as "Bison Pate?  And I'd say "with
> Fried Onions" is stretching it a bit.
>
> (1) Specially prepared for Cholmondeley Castle, in case you're wondering.
>
> (2) Sorry, I can't do accents on this mini keyboard.
>
>
I feel that in this case I am fully justified in following myself up.

Yesterday I realised that another jar of pate I had recently consumed
was labelled "Farmhouse Pate." Now I don't know whether to add that one
to my complain to Trading Standards or to accept that the name of a
foodstuff does not necessarily accurately describe it

--
Jenny M Benson
Wrexham, UK