Thanks Judy
 

Yessss I remember - all those percentages in the supermarkets. That alphabetical Hindi2English Link was verrrrry helpful. Grreat site.
Take care.

Half N Half
 

Thanks Island Girl

That seems to clear that one up then! The double cream I use is 0.8 per 30ml. We do have extra thick cream here but last time I looked at one it was the same carbs as the double cream.

I wonder if clotted cream might be less? (thinking to myself :idea: ) I'll have to check, or does somebody on this side of the water know off the top of their head?

Cheers :wave:

Chrissy
www.sugarlite.co.uk

Chrissy

To answer your question re clotted cream. It is slightly lower in carbs than double cream. 100 g = 2.2 g carbs. I get mine from Sainsbury's and that's the info I've put into Fitday. Doubt other brands vary much. All that lovely fat!!!!!!!

Cream / Half & Half
 

There was so much on cream that I decided it warranted a post to itself.

Half&Half : Over here (in colonial Canada), half-and-half is literally half Cream and half Milk, and is also called Light Cream . The dairy industry products are name-regulated, and I believe this is almost identical in the US of A, so that Light Cream or Half-and-Half is 10% ButterFat by volume.
Can/US: ½&½: 2 TableSpoons (30mL), 36 kCals : - 1.4g Carbs, 3.0g Fat, 1.0g Pr.

UK Single Cream : for 100ml 3.9 carbs; 18g fat; 2.6g Pr.
UK Double Cream: 100ml 2.6g carbs; 47.5g Fat (29.7 saturated fat) 1.7g Pr.
UK Extra Thick Cream : surprisingly, same as for Double. Wonder what they do to it to make it so thick? :(

UK Clotted Cream : 100 g = 2.2 g carbs. slightly lower than double cream.

{There may be slight variations to UK carb content depending on brand name.}

UK: Whipping Cream 15ml 3.5gcarb; 29g Fat; 2.4g Pr.

Our (Canadian) Whipping Cream is usually 36%+ ButterFat (a Double Cream?) and Heavy Cream (which I haven't seen available much here but is more commonly available in the US) can run up to 45% ButterFat... very rich and thick.

Does anyone know what the Americans (ie Fitday) call mangetout. I can't find out if I can eat it, cos I can't find it in Fitday.

first post
 

The first post of this thread is a summary of all the following posts - the intention being to make it easier and to help those not having time to read through the whole thread.

mangetout - snowpeas

Take care,

On the interminable :devil: subject of cream...

I recently did some searching on oatcakes (a fetish of mine) and tripped over an old old recipe for clotted cream which MAY explain the slightly lower carb count... if I read it aright, the original method of making clotted cream is a light fermentation that occurs in a pan by the fire on the cream that rises to the top... fermentation ergo lactobacillus (or some such) ergo a variant on creme fraiche, sour cream, yoghurt.... and others of the fermented dairy ilk wherein some or much of the lactose (milk sugar) is digested and is no longer a carb, having been converted into energy or lactic acid... Oy. :D

Fun.

Keeping it all together
 

Fiona, darlink! I'm having a dim day.... are you asking or quoting in the immediately previous post?

I can help :devil: with the Canadian Bacon :D and the pimiento and such if you want...

Hi Judi,

Ruth posted the question in another thread so I just copied it here to keep all the language questions together.

The answer to cilantro, zuchinni, aubergine is already on page 1 of this thread - perhaps Ruth did not notice the STICKY.

Sure if you can answer the rest it is a question waiting to be answered.

Thanks Judi
Take care

Canadian-style bacon is NOT streaky bacon, but otherwise often known as pea-meal bacon (coated in pea-meal or cornmeal, a very old tradition if it's actually CALLED pea-meal). It's all meaty parts and very little to no fatty parts, and resembles a dry ham/gammon in taste and texture.

Escarole, a green leafy vegetable indeed; actually a chicory variant, a strong and 'bitter' green, very good for you. Makes a lovely base for a good cheese sauce when steamed :devil:

Pimiento, usually refers to a red sweet or bell pepper, roasted/skinned and chopped small.


... and Fiona :blush: I erred in the Great Cream Debate. The Half-and-Half and Whipping were correct... the Light Cream is actually 18% butter fat and would be much closer to your Single Cream (both US and Canada, we share cow stories across the border :lol: ).

Re: Cups
 

I'm new to all of this but was just reading through this thread and thought I would mention that you can buy the 'cup' measures from Asda as well as Tesco. They are lovely stainless steel ones and cost £3.50 I think.

Louly

Oh, Fiona! I'm SO excited, I've found yet another authoritative resource for conversions\FAQs\ingredient names\definitions re cookery around the world!! :devil: :lol: :devil:

Check out THIS Canadian University (that would be McGill, in Montreal) document:
http://rtfm.mirror.mcgill.ca/cooking/faq
and DEFINITELY check the even finer detail re dairy products! Yikes! I'm in love!

:lol:

Re: Sticky: Good Idea, Karen
 

Most Indian restaurants I have been in call aubergine "brinjal".

Cream
 

I think 'Elmlea' which we buy in England would be something like the Half and Half as it has buttermilk and cream in it.
The carbs are similar to cream, and the good thing about it is, unopened it lasts a couple of months.
The Double variety is not suitable for coffee though as it 'curdles' use the single for coffee