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Old 08-03-2017, 10:01 PM   #11
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In China Town I get Lychee Ice Cream.

Its Delightful

http://www.chinatownicecreamfactory.com/ice-cream/
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Old 08-04-2017, 12:15 AM   #12
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Funny K-girl! Yup, sometimes the old ways are the best ways!

Speaking of Red Wine Vinegar... Do you shake up the sediment to incorporate as you get towards the bottom of the bottle? Or do you carefully pour off the vinegar so as not to let any of the sediment go with it.

I also ran into a lady at the grocers... she mentioned that she freezes her cottage cheese, sour creme, etc. I did not know that you could. But I will be testing it out REAL soon.

That's my larnin' fer t'day!
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Old 08-04-2017, 05:41 PM   #13
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Originally Posted by dragnlaw View Post
Funny K-girl! Yup, sometimes the old ways are the best ways!

Speaking of Red Wine Vinegar... Do you shake up the sediment to incorporate as you get towards the bottom of the bottle? Or do you carefully pour off the vinegar so as not to let any of the sediment go with it.

I also ran into a lady at the grocers... she mentioned that she freezes her cottage cheese, sour creme, etc. I did not know that you could. But I will be testing it out REAL soon.

That's my larnin' fer t'day!
Yes, I do give the bottle a shake up before using it. The bottom of the bottle is an odd shade of red I'm guessing from that sediment.

And I'd like to hear about your experience with freezing dairy. I was always told that if you froze dairy, you could cook with it but the consistency would be off for say, sour cream on taters or 1/2 & 1/2 in your coffee, that it separates.
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Old 08-04-2017, 08:56 PM   #14
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don't know where I read it, could even have been here on DC, but supposedly the more fat content the less liable the separation. I would have thought it was the opposite.

the lady that parted with that info on freezing - said to defrost slowly. I take that as put it in the fridge to defrost.... guessing that it depends on how big the container is would dictate how long it took to defrost.

I got some sour creme and cottage cheese on sale. think I might package it up in 1/2 cup measures to freeze and see how it works.

If it doesn't... I'm sure I'll find a way to incorporate it into .... something!

Have to go on an austerity program for the next several months in order to pay for bathroom reno's.

I need to have my anklet re-activated - you know, the one that sends off a piercing alarm when I enter a grocery aisle with 'meat/fish/shellfish' or 'vegies'. Or if I approach a "kitchen wares" aisle or specialty store... the store has a 1 kilometer limit!
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Old 08-04-2017, 10:53 PM   #15
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Man, the Canadian culinary penal system is tough.
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Old 08-05-2017, 11:59 AM   #16
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Originally Posted by dragnlaw View Post
don't know where I read it, could even have been here on DC, but supposedly the more fat content the less liable the separation. I would have thought it was the opposite.

the lady that parted with that info on freezing - said to defrost slowly. I take that as put it in the fridge to defrost.... guessing that it depends on how big the container is would dictate how long it took to defrost.

I got some sour creme and cottage cheese on sale. think I might package it up in 1/2 cup measures to freeze and see how it works.

If it doesn't... I'm sure I'll find a way to incorporate it into .... something!

Have to go on an austerity program for the next several months in order to pay for bathroom reno's.

I need to have my anklet re-activated - you know, the one that sends off a piercing alarm when I enter a grocery aisle with 'meat/fish/shellfish' or 'vegies'. Or if I approach a "kitchen wares" aisle or specialty store... the store has a 1 kilometer limit!


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Man, the Canadian culinary penal system is tough.
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Old 08-13-2017, 07:53 PM   #17
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We had the GE appliance guy here a little while ago,
and he gave me a really great energy saving tip:
When doing laundry, as soon as you take out a load
from the dryer, put in the next one from the washer;
don't let the dryer cool off once you've got it hot
from that first load.
Makes sense to me.
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Old 08-16-2017, 09:32 PM   #18
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Ya Learn Something New Every Day

Oh my, I won't be doing this again!

I was in the Dollar Store, just poking around.
I saw this off brand of liquid dish soap,
a big bottle for a buck.
I figure, ok this couldn't be so bad, I'll give it a try.

MISTAKE!

That is terrible soap, it takes three times as much
soap as my regular purchase of Costco brand soap.
The Costco soap goes along way with just one squirt.
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Old 08-16-2017, 11:23 PM   #19
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Quote:
Originally Posted by Kaneohegirlinaz View Post
Oh my, I won't be doing this again!

I was in the Dollar Store, just poking around.
I saw this off brand of liquid dish soap,
a big bottle for a buck.
I figure, ok this couldn't be so bad, I'll give it a try.

MISTAKE!

That is terrible soap, it takes three times as much
soap as my regular purchase of Costco brand soap.
The Costco soap goes along way with just one squirt.
I've tried the cheaper dish soaps, I always end up back with my Blue Dawn.
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Old 08-16-2017, 11:42 PM   #20
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The cheap stuff is so thin, like it's watered down. I think their business model is if everyone tries it once and learns the harxd way that it's cheap, at least they snookered in each of us once at a profit.
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