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Old 08-08-2006, 03:11 PM   #11
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Quote:
Originally Posted by Michael in FtW
I'm with Lynan ... in simple terms it's 1/2 cream (called heavy cream or whipping cream depending on where you live) and 1/2 milk - 1:1 ratio.

It's not to be confused with an "af-n-af" in an Irish pub ...
Michael:

Based on the fat percentages in my earlier post, I'd say it's half light cream and half whole milk.
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Old 08-08-2006, 03:17 PM   #12
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I would certainly like to know what "added artificial ingredients" the lady on KNX1070 Talk Radio said were in half-and-half.

When it comes to dairy products the bar is pretty well establised. But there are other products masking themselves as dairy products ... and they can have different "stuff" in them.

Of course ... yes - half-and-half and heavy cream have different ingredients ... it's called "butterfat". No magical, mystical, artifical ingredient - just a difference in the "all natural" butterfat content ...
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Old 08-08-2006, 04:33 PM   #13
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Hi everyone - thank you for your help and advice. I kinda thought it would be something along those lines, but wanted to be sure. Especially thanks to Lynan.

While I've got your attention.... how many slices/pieces would I get out of a 9 inch square cake?

This is my first forum - it's great I can tap into all those brains out there.
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Old 08-08-2006, 04:40 PM   #14
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There really is no way to answer that question. You can get anywhere from 2 to 48 pieces depending on how big you cut them. No one can have any idea how you'll cut this cake so determine how many people you want to serve and slice the cake accordingly.
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Old 08-08-2006, 04:41 PM   #15
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Quote:
Originally Posted by Katiem
While I've got your attention.... how many slices/pieces would I get out of a 9 inch square cake?
.
You can get 9 3X3 squares, 18 1 1/2X 1 1/2" squares, 16 2X2" squares with a little left over, etc.
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Old 08-08-2006, 04:44 PM   #16
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Good point re cutting it according to how many guests there are. Thanks.
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Old 08-08-2006, 06:05 PM   #17
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Aussie speaking. We don't get Half-and-Half here either, so when it's called for, it's easiest to just use evaporated milk.
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Old 08-10-2006, 04:44 PM   #18
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Quote:
Originally Posted by Gretchen
Since the original question was about half and half and he said they didn't have "light cream", what is used for coffee cream?
Gretchen, coffee cream does not exist in New Zealand. We used to be a nation of tea drinkers, like MANY year go and when coffee became bevvy of choice, anyone wanting cream used it. The thick stuff either straight from the bottle or whipped. Of course nowadays, its Cafe Latte, Espresso, Cappuccino etc.

Actually, I have seen something in hotel/motel rooms that is reasonably new. CoffeeMate??? In a sachet.
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Old 08-10-2006, 04:55 PM   #19
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[quote=Lynan]coffee cream does not exist in New Zealand. quote] What? I'm not coming until somebody finds some coffee cream for me!
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Old 08-10-2006, 06:19 PM   #20
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Quote:
Originally Posted by Lynan
Actually, I have seen something in hotel/motel rooms that is reasonably new. CoffeeMate??? In a sachet.
Lyn you can actually burn that stuff. It is an edible petroleum product.
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