Originally Posted by Addie
You seemed to be well versed in the names we have for of our common foods.
I used to buy milk from Jersey cows. It is so rich. Grant you, they don't give you the amount that you get from Holsteins, but it is so much better!
. I watch a lot of Ina Garten and other American cooks on FN. I hope you don't think I'm showing off when I "translate" ingredients but sometimes it can be a bit confusing. Shrimp to us are tiny little things and even a small mouthful involves a lot of them and you have cuts of meat which sound the same as ours often aren't.
I rarely buy Jersey milk as I don't like milk to drink and prefer semi-skimmed in tea but I splurge occasionally for a dish like this. I might have used double ("heavy", I think - oops, at it again
!) cream and ordinary milk if I hadn't spotted the Channel Islands milk. I noticed as well, that it's non-homogenised which is rare over here these days. when I was little I used to have "top of the milk" (ie the cream that floats on top of the old-fashioned milk) on my cereal in the morning and my grandmother used to insist that the first cup of tea of the day had to have the "top of the milk" in it because it was good for you (how things change!).