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500 ml. a week?

wow. Let's see - about 2 l. of milk, 250-300 ml of cream, 350g. of butter and 1.5 kg of cheese.

Meatwise - 1-1.5 kg, including seafood.

by MarekNYC on Wed Apr 16th, 2008 at 05:04:10 PM EST
[ Parent ]
No butter for me - just rape seed oil. I've moved off olive oil since I've tasted virgin canola (made in Finland). However I do use Ghee in my Indian dishes.

Meatwise about the same for me, but not counting guests.

BTW I use 7% fat cream and low fat yoghurts, buttermilk and Quark - whatever that mght be in English.

You can't be me, I'm taken

by Sven Triloqvist on Wed Apr 16th, 2008 at 05:19:23 PM EST
[ Parent ]
How do you cook with 7% cream? I tend to use 'heavy' cream which is I think 30-35%. and isn't rapeseed oil completely tasteless?

btw quark - roughly cottage cheese.

by MarekNYC on Wed Apr 16th, 2008 at 05:23:27 PM EST
[ Parent ]
I use this stuff. mixed with other dairy - usually plain yoghurt (remember to add at low temperature).

Virgin rape oil is very tasty!

You can't be me, I'm taken

by Sven Triloqvist on Wed Apr 16th, 2008 at 05:37:20 PM EST
[ Parent ]
I guess it must be all the vowels they put in it.
by MarekNYC on Wed Apr 16th, 2008 at 05:43:09 PM EST
[ Parent ]
"Vowels for the Bowels"

Did you not know this is the Finnish motto?

You can't be me, I'm taken

by Sven Triloqvist on Wed Apr 16th, 2008 at 05:45:50 PM EST
[ Parent ]
Quark  ;)
by Sassafras on Wed Apr 16th, 2008 at 05:25:37 PM EST
[ Parent ]
I just don't cook with cream very often, but on those odd occasions I tend to find the richest organic farmhouse cream I can. Likewise with butter - we haven't had any in the house for weeks now, but I try to cook with the best I can find when I do. What's the point otherwise?
by Colman (colman at eurotrib.com) on Wed Apr 16th, 2008 at 05:26:37 PM EST
[ Parent ]

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