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GH1618's Profile

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What to add to this pasta salad recipe?

These are the best peppers for pasta salad:

http://shop.mamalils.com/

I recommend the original.

Oct 20, 2014
GH1618 in Home Cooking

Would Someone Please Explain Why Cream Costs SO Much More than Half-N-Half And Butter?

It isn't a matter of whether the government is involved, since there is some government regulation of all dairy farms. A small dairy selling direct to local customers is operating in a micro-economy. The market forces that apply to large producers selling through wholesale channels don't simply extend down to the smallest business. For example, the dairy may have an excess of cream if priced higher, but no easy way to sell it wholesale in the quantities that are produced. So it is sold at a price that gets rid of it.

Whether a dairy operation is very small or huge, the price is determined by market factors, but those factors differ for different producers.

Oct 20, 2014
GH1618 in General Topics

Would Someone Please Explain Why Cream Costs SO Much More than Half-N-Half And Butter?

That certainly applies to your nearest thread above. There are no price supports under the new Agricultural Act, and saying that there are doesn't make it so. You haven't even bothered to say which section of the act you believe amounts to a price support.

Oct 20, 2014
GH1618 in General Topics

Price of Cream and H&H at Costco?

I doubt that anyone could tell the difference in butterfat content from one heavy cream to another.

Oct 18, 2014
GH1618 in Chains

Would Someone Please Explain Why Cream Costs SO Much More than Half-N-Half And Butter?

No, it doesn't do "much the same thing." The new law allows the USDA to continue buying butter, cheese and dry milk for assistance programs, but not for the purpose of direct price supports. There is an entirely different mechanism for providing insurance for milk producers, but no direct price supports.

Oct 18, 2014
GH1618 in General Topics

Would Someone Please Explain Why Cream Costs SO Much More than Half-N-Half And Butter?

Note that while the permanent Dairy Price Support Program of 1949 is still law, the Agricultural Act of 2014 suspends its provisions for the term of the act (five years).

Oct 18, 2014
GH1618 in General Topics
1

Would Someone Please Explain Why Cream Costs SO Much More than Half-N-Half And Butter?

The bill was signed into law on 7 February and the termination of the Dairy Price Support Program took effect immediately. Here is a link to a summary:

http://www.farmanddairy.com/news/expe...

Oct 18, 2014
GH1618 in General Topics

Would Someone Please Explain Why Cream Costs SO Much More than Half-N-Half And Butter?

I don't know anything about that, but there is always a lot of controversy and delay surrounding the passing of a new farm bill, particularly when it contains reforms.

Oct 18, 2014
GH1618 in General Topics

"We don't take reservations for less than 6." Restaurant Owners Listen Up! [moved from Seattle board]

A restaurant patron is not a "client." The policy sounds good to me. If it works for them, it's their business so more power to them. Take it or leave it.

Oct 18, 2014
GH1618 in Not About Food

Would Someone Please Explain Why Cream Costs SO Much More than Half-N-Half And Butter?

The heavy cream at my supermarket is "ultra-pasteurized."

Oct 18, 2014
GH1618 in General Topics

Would Someone Please Explain Why Cream Costs SO Much More than Half-N-Half And Butter?

The milk price support applied to nonfat dry milk, cheese, and butter, but in any case the Dairy Product Price Support Program was eliminated in the 2014 Farm Bill.

Oct 18, 2014
GH1618 in General Topics

Price of Cream and H&H at Costco?

Your explanations are perfectly clear.

Oct 18, 2014
GH1618 in Chains

Would Someone Please Explain Why Cream Costs SO Much More than Half-N-Half And Butter?

That's a good point. I'll bet the increasing popularity of premium and super-premium ice cream is a significant factor.

Oct 18, 2014
GH1618 in General Topics

Why use evaporated milk instead of cream in fish/clam chowder?

I would never do that. I use half-and-half. Evaporated milk is for pumpkin pie only in my kitchen.

Oct 18, 2014
GH1618 in Home Cooking

Is reheated pasta less fattening?

Sure. It's less tasty, so you don't have third helpings. I'm not buying the other explanations.

Oct 18, 2014
GH1618 in Special Diets
1

Tiny tacos at DeScanso (Piedmont Ave.) [Oakland]

I don't know about that. I just had them at the bar.

Oct 17, 2014
GH1618 in San Francisco Bay Area

Would Someone Please Explain Why Cream Costs SO Much More than Half-N-Half And Butter?

I just noticed in the USDA Standards of Identity the "heavy cream" and "heavy whipping cream" are interchangeable terms for the same product, so my store does have "heavy cream" in an 8 oz. carton. I was misled by reading a UK document. It seems that in the UK, "whipping cream" has air mixed in to double the volume -- sort of a head start when whipping. In the US, if air is added it is "whipped cream."

Oct 17, 2014
GH1618 in General Topics

Would Someone Please Explain Why Cream Costs SO Much More than Half-N-Half And Butter?

It certainly doesn't take any more processing. The cream is separated from all milk, then it's added back to make 1%, 2%, whole, and H&H. That's to make a consistent product. The packaging and handling costs are higher because it is usually sold in an 8 oz. carton and in small quantities. H&H is in a pint or quart carton and a lot of it is sold. Kaleokahu may buy heavy cream in half-gallons, but that is unusual at retail. He's probably getting a commercial package and it seems he has to go to a dairy outlet to get it, not a supermarket.

I just checked my regular supermarket today and they don't carry heavy cream in any size. They do have "heavy whipping cream" in an 8 oz. carton. This isn't a bottom-tier supermarket. They have lots of "gourmet" stuff. There just isn't much demand anymore. I don't even know where to get it.

Oct 17, 2014
GH1618 in General Topics

Would Someone Please Explain Why Cream Costs SO Much More than Half-N-Half And Butter?

Half-and-half is 10.5% to 18% butterfat and heavy cream is at least 36%, so about twice that of rich H&H.

Besides butterfat content, in a market economy prices are set by market forces (supply and demand). Less heavy cream is sold, and it is sold (usually) in smaller packages, so handling costs are higher. Presumably more would be sold if the price were lowered, but it wouldn't be economical to produce too much so that significant amounts were discarded at the end of shelf life.

If there were excess cream, the price would come down, but because it gets used in milk and butter, as well as H&H, I doubt that there is any surplus.

Oct 17, 2014
GH1618 in General Topics
1

Login panel broken

"outdated version" -- that's a familiar refrain and exactly my point. I'm using Safari 4.1.3 right this minute (on a Mac Mini) because that's one that works. It's the browser on my iPad 1 for which the login panel doesn't work. I'm planning to upgrade the firmware on it when I can, but I need to get the hardware repaired first (the Mini doesn't see it). Even then, it will still be "outdated," so I don't know if that will fix it or not.

It's just another example of the tyranny of the personal computer business. It is almost entirely focused on selling new hardware and software to support all those hi-tech salaries. Chow is not selling me anything, of course, but it is just going along with the program, which is that old customers don't count for anything until they buy something new. Not every site does this this to the extent of Chowhound, though. I have very little trouble using most sites I visit regularly.

Lest you think I have an unreasonable view of how the computer business works, I worked in it for 45 years. I know very well the things that make software stop working.

GH

Oct 17, 2014
GH1618 in Site Talk

Login panel broken

Oh, swell. Now the login panel is broken on one of my browsers. There's no good reason for this. Something so simple should work on any browser written in the 21st century, but some people just can't resist tinkering to spiff up their product even when an error will lock out a user rather than merely inconvenience him. This constant tinkering is getting tiresome.

There's a very old expression that old computer people use: "If it ain't broke, don't (fool) with it." Hardly anybody follows that advice anymore.

Oct 16, 2014
GH1618 in Site Talk

How The Coffee Shop Has Ruined Customer Service

I'd say it's a mixed bag. On the whole, coffee has gotten better. I very rarely get a poor cup of coffee on the west coast. On the other hand, I completely agree that the coffee emporia with their over-complex coffee menu has worked against customer service and is sometimes downright annoying. I occasionally like a cappuccino, but I don't like being asked questions about it. If the barista says "wet or dry" I'll cancel the order and just get an Americano. If they don't know how to make a cappuccino, I can't explain it to them. "Wet or dry" doesn't begin to get at the heart of the matter. I won't even try to get a capp in Seattle, but at Caffè Greco in North Beach I can always count on getting an excellent capp without playing twenty questions.

I know a lot of places where I can just get a fresh cup of coffee brewed from quality, freshly ground beans and kept in thermal carafes (so it doesn't cook down). I don't think it's that difficult out west.

Oct 15, 2014
GH1618 in Not About Food

TIME 10-20-14 Article on Home Cooking

Bittman's message is well-intentioned but he does not impress with his powers of analysis:

"... I find it strange that only a third of young people report preparing meals at home regularly. Isn't this the same crowd that rails against processed junk and champions artisanal and craft cooking?"

Does he think that "crowd" represents 100% of the people in their age group? Whatever metric you choose, it likely will be more or less normally distributed in the population. The people who "rail" against anything are typically in one tail of the distribution.

I find "a third of young people ... preparing meals at home" to be an impressively high number.

Oct 15, 2014
GH1618 in Food Media & News

Oregon Trip Report Sept 2014

Next time, for "pan-fried" oysters, try Silver Salmon Grill in Astoria. They will be Willapa Bay oysters. It's also a great place for fried razor clams, but check the tide tables. They have them when they are freshly dug.

Oct 15, 2014
GH1618 in Pacific Northwest
1

Supermarket relabels "choice" and "select" USDA meat grades as just "USDA-graded"

Restaurants are perhaps more interested in USDA grades than persons buying for home consumption (who can see what they are buying), as better places use it in their advertising.

"Alfred's Exclusively Uses Aged (4-6 Weeks) Primal Cuts Of Beef From Specially Selected Corn-Fed, Top Choice Grade Or Higher Cattle."

Oct 15, 2014
GH1618 in Food Media & News

Cooking from wheelchair

I did for about a month. The main problems were counter height and the inability to get close to the counter to reach things and work over it. If it were a permanent condition I would want a remodeled kitchen.

What is the difficulty with the oven door? Is it a wall oven?

Oct 15, 2014
GH1618 in General Topics

Mauviel 250C: Issues with Purchase

I can't tell because of the shadow. Does the saucepan handle have a center hole which was not used?

Oct 14, 2014
GH1618 in Cookware

Supermarket relabels "choice" and "select" USDA meat grades as just "USDA-graded"

The problem is using a "USDA Graded" label without stating the grade. If they had just chosen to sell ungraded beef they would have been ok.

Oct 14, 2014
GH1618 in Food Media & News

In-n-Out Moving (A Bit) North?

I'll be driving north in a couple of weeks and could deliver them to Portland, but I suppose you would rather have them fresh off the grill.

Isn't Dick's Drive-In still the place to go?

Oct 14, 2014
GH1618 in Chains

Prices for Butter?

Here's an article on butter prices from the Milwaukee Journal-Sentinel:

http://www.jsonline.com/business/butt...

Oct 13, 2014
GH1618 in General Topics