What is the real cream used in coffee?

Great to know about the long expiration time c oliver. Thanks.

So, I guess it is light cream, for my first "real" coffee cream test.

BTW.................. that dang Fat Free Half and Half just completely ruined my cup of tomato soup. grrrr. AND, tried it with my cats. 2 of them looked at me like, "are you kidding???". The other one who will eat anything (including cabbage!), had a few "sips" and left it.

Don't think I will ruin any more of my food with it. Perhaps my neighbor can take it to work and put it in their coffee break room fridge.

I guess my summary would be to NEVER buy FAT FREE Half and Half. Maybe it will unclog my kitchen sink! :-D

villageidiot in General Chowhounding Topics

What is the real cream used in coffee?

LOL Zen!!!! Sounds just like my daddy!!!! He swore for years that Mr. Coffee was horrible. Then I would hear about how he and his WW2 buddies would put coffee grounds into a sock, and stick the sock in boiling water. Yummy. :-) His percolator died about 10 yrs ago, and all he had on hand were 2 Mr. Coffees that he had gotten for Christmas and birthday. He claimed for about a month, always repeating his sock story. Then his frugal side took over, and he wouldn't spend the money on a percolator. About 2 yrs into his use of Mr. Coffee, I asked if he had finally gotten used to it, and his reply was, "I guess, but the coffee we made with the sock in the military was still better than this."

villageidiot in General Chowhounding Topics

What is the real cream used in coffee?

Thanks to all of you. Yes, I was horrified when I got home and found the "other ingredients" in the Fat Free Half and Half. I agree, it is an oxymoron. But, the label says 0 fat, and in the ingredients it uses skim milk, and next to the cream is an asterisk which says something like a very small amt of fat.
After seeing all of the other items, i grabbed the Land O'Lakes fat free half and half, figuring it must be good, since it was Land O' Lakes. I cannot believe that I did not read the label. I guess I was just so tired and in too much pain from my doctor visit. It was the last item that I got/grabbed.

You will all be delighted that the village idiot tried the fat free half and half for you and it is HORRIBLE!!!! (Thanks for defending me Hank! :-) Even if I did not feel attacked by anyone)

I am trying to remove the powdered coffeemate from my diet. As on another post, I got used to the
powdered stuff when working. I cannot stand the sweetness of flavored creamers to drink in my morning coffee. I will use it occasionally if I want something sweet in the evening.

So, from all of your advice, I will look for a small box of heavy cream, and a small box of light cream, next time I can find someone to go shopping for me. Can't say that I want cream with that much fat everyday in my coffee, so will also try Half and Half.

Thanks so much for your help.
Da Village Idiot

villageidiot in General Chowhounding Topics

What is the real cream used in coffee?

A very long time ago, I remember people using "real cream" in their coffee. Several years ago after staying at a 5 star hotel, "real cream" was brought to the table for our coffee. It was unbelievably better than any kind of creamer, dry or liquid, that I had been using. When I returned home, I tried to find cream at our groceries. No one had it. There was half and half, but not any kind of cream. I have checked occasionally since then, with no luck. (I am trying to stop using powdered coffee creamer.)

BUT, today while in the store, I found these:
whipping cream
heavy cream
light cream
heavy whipping cream

Confused, I came home with only fat free half and half. :-(

I read the posts here regarding the difference between whipping, heavy, light, cream, and understand that.

My question is this: do any of you know which is the kind of cream that was used in coffee before all of the "fancy" liquid and powdered creamers came along?

Thanks a lot!!!

villageidiot in General Chowhounding Topics

Can I substitute butter for shortening?

Hi folks!

I want to make a batch of Mirro Josies cookies, that my mom made a lot when I was young.

The recipe calls for 3/4 cup shortening (half butter, half solid vegetable shortening). Could I use all butter, instead of the shortening???? The recipe says to cream the shortening and gradually add the sugar and cream the mixture.

It also calls for 1 cup of all-purpose flour and 1 teaspoon of baking powder. Can I use self-rising flour and no baking powder?

I honestly didn't know that anyone used shortening anymore. And, I think this recipe was probably before self rising flour. Since I rarely feel like baking, I don't have shortening or baking powder (well, dad has baking powder, but it's dated 1998!!!) And I only have about 1/4 cup of all purpose flour. Dad has self rising. Being homebound, it is very hard to find anyone to "run" to the store for me.

Anyway, thanks a lot!
The village idiot in Tennessee

villageidiot in Home Cooking

Help with homemade potato soup that is too thin!

wow.......... y'all are just the best!!!! I realized why my dad didn't think that it was too thin .... he puts his crushed up cornbread in his.... ewwww.

Anyway, thanks a lot. As I have no instant potatoes,
I think I'm gonna try the roux, in my half of the soup. I love your suggestion nyleve!

I have learned so much from y'all. Thanks again!

The Village Idiot

villageidiot in Home Cooking

Help with homemade potato soup that is too thin!

My 86 year old father makes a wonderful potato soup, but this time, he got it way too thin. What can I do to thicken the soup? I've read about roux (?), and several ways to make it. My mom and I had always just used a medium thick mixture of milk and flour, and slowly added the cold mixture to the boiling food.

Anyway, a few suggestions please. There are about 3 gallons of soup. As potatoes tend to disappear after too much cooking, I am wondering if I should strain the soup, and only boil the liquid part of the soup to thicken it?

How much of this "thickener/roux" should I make up, for that amount of liquid/soup? And, I would appreciate a good recipe for the thickener/roux.

I think that is all for now. Thank you so much!
the village idiot

villageidiot in Home Cooking

I need help fast!!!

Thank you so much meat! You were a pie saver. :-)

villageidiot in General Chowhounding Topics

How Can I Keep Rolls Fresh?

Hi ct!
I am a big bread eater, and keeper. I am disabled, so I have to store groceries for long periods of time, as I only get shopping done for me about every three months.

If your rolls are okay today, then, put them in the fridge, and they should be fine on Saturday, with just a little warm up in the microwave or oven.

Hope that helps!
village idiot

villageidiot in General Chowhounding Topics