Usenet Posted 21 years ago
Usage
American eggs
Can anyone tell me why the eggs taste so odd here? I don't notice the difference between them and their cousins in Ireland unless I hard boil them, then the difference can't be missed. Holds for white ones, brown ones, free range ones and the other ones.
No serial comma belongs there, I believe, because I was comparing the free range kind to the other kind, whatever they are called. A ham and eggs type of thing, sort of.
While on the subject, the butter isn't half as good as Irish butter, but I wouldn't say it tasted odd: more like there is little taste to it at all.
Charles Riggs
There are no accented letters in my email address
No serial comma belongs there, I believe, because I was comparing the free range kind to the other kind, whatever they are called. A ham and eggs type of thing, sort of.
While on the subject, the butter isn't half as good as Irish butter, but I wouldn't say it tasted odd: more like there is little taste to it at all.
Charles Riggs
There are no accented letters in my email address
Top answer
) but the former might be more familiar to store employees). There are about five US producers of cultured butter. The ingredients' list has to include microbial cultures or something similar.
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[nq:1]While on the subject, the butter isn't half as good as Irish butter, but I wouldn't say it tasted odd: more like there is little taste to it at all.[/nq]
You might wish to try ``European-style'' butter, sometimes known as ``cultured butter'' (the latter is more correct cultured butter is eaten in Asia and probably elsewhere (everywhere but the US?) but the former might be more familiar t
You might wish to try ``European-style'' butter, sometimes known as ``cultured butter'' (the latter is more correct cultured butter is eaten in Asia and probably elsewhere (everywhere but the US?) but the former might be more familiar t
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Today, Charles Riggs (Email Removed) gosled:
[nq:1]Holds for white ones, brown ones, free range ones and the other ones. No serial comma belongs there, I believe, because I was comparing the free range kind to the other kind, whatever they are called. A ham and eggs type of thing, sort of.[/nq]
Itym "Holds for white ones and brown ones, free-range ones and the other ones".
[nq:1]While
[nq:1]Holds for white ones, brown ones, free range ones and the other ones. No serial comma belongs there, I believe, because I was comparing the free range kind to the other kind, whatever they are called. A ham and eggs type of thing, sort of.[/nq]
Itym "Holds for white ones and brown ones, free-range ones and the other ones".
[nq:1]While
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Charles Riggs filted:
[nq:1]Can anyone tell me why the eggs taste so odd here? I don't notice the difference between them and their ... them, then the difference can't be missed. Holds for white ones, brown ones, free range ones and the other ones.[/nq]
Can you describe the difference in flavor?...that may help to identify the source of the variation..
[nq:1]While on the subject, the b
[nq:1]Can anyone tell me why the eggs taste so odd here? I don't notice the difference between them and their ... them, then the difference can't be missed. Holds for white ones, brown ones, free range ones and the other ones.[/nq]
Can you describe the difference in flavor?...that may help to identify the source of the variation..
[nq:1]While on the subject, the b
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[nq:2]While on the subject, the butter isn't half as good ... more like there is little taste to it at all.[/nq]
[nq:1]You might wish to try ``European-style'' butter, sometimes known as ``cultured butter'' (the latter is more correct cultured butter is eaten in Asia and probably elsewhere (everywhere but the US?)[/nq]
When we went to Switzerland on vacation, we thought the butter had a de
[nq:1]You might wish to try ``European-style'' butter, sometimes known as ``cultured butter'' (the latter is more correct cultured butter is eaten in Asia and probably elsewhere (everywhere but the US?)[/nq]
When we went to Switzerland on vacation, we thought the butter had a de
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Different types of cows have different cream amounts in their milk s. The Holstein the basic commercial cow gives the largest volumn of milk and it has less cream. A family cow would usually be a different breed as you don't need as much milk but would want more cream.
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[nq:1]Can anyone tell me why the eggs taste so odd here? I don't notice the difference between them and their ... as Irish butter, but I wouldn't say it tasted odd: more like there is little taste to it at all.[/nq]
Get the butter without salt. Leave out for a while.
Get the butter without salt. Leave out for a while.
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[nq:1]When we went to Switzerland on vacation, we thought the butter had a delightful tang, zip, zing to it, like ... in the Netherlands, we looked for alternatives but all we can find is plain Dutch butter - adequate but dull.[/nq]
I didn't realize that Dutch butter was dull. I remember the thing that surprised me about the Dutch dairy products: regular milk (AmE ``whole milk'') had 4.2% milk
I didn't realize that Dutch butter was dull. I remember the thing that surprised me about the Dutch dairy products: regular milk (AmE ``whole milk'') had 4.2% milk
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[nq:1]Can anyone tell me why the eggs taste so odd here? I don't notice the difference between them and their ... them, then the difference can't be missed. Holds for white ones, brown ones, free range ones and the other ones.[/nq]
Can you describe the differences in taste a little more?
Steny '08!
Can you describe the differences in taste a little more?
Steny '08!
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[nq:1]Charles Riggs gosled:[/nq]
[nq:2]While on the subject, the butter isn't half as good ... more like there is little taste to it at all.[/nq]
[nq:1]Are you buying butter? Check the ingredients: the only ones should be cream and, optionally, salt and/or flavoring. If it ... because I've noticed that butter-like things are both easier to find than butter and marketed as if they were butt
[nq:2]While on the subject, the butter isn't half as good ... more like there is little taste to it at all.[/nq]
[nq:1]Are you buying butter? Check the ingredients: the only ones should be cream and, optionally, salt and/or flavoring. If it ... because I've noticed that butter-like things are both easier to find than butter and marketed as if they were butt
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