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Old 10-09-2011, 09:46 PM   #21
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If you already have a recipe...you are more than halfway there!
That, and showing them the stew pot...maybe that is a negative approach to motivating them.
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Old 10-09-2011, 09:47 PM   #22
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That, and showing them the stew pot...maybe that is a negative approach to motivating them.
I think you should hug them and give them treats.
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Old 10-09-2011, 09:53 PM   #23
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Ah--but these are the "feral" birds. They barely will take treats from my hand. I figured tough love might work. I was hoping they'd follow Harriet and Myrtle's example--they are not only productive, they are super friendly. Alas, doesn't seem to be happening. But Harriet has adopted Agatha and Prudence. So, hopefully, they will become a bit more comfortable around me by following Harriet's example.
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Old 10-31-2011, 01:00 AM   #24
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I am going to sound like a stupid British person, but what is 1 quart? And what is 1/2 & 1/2? Sorry for sounding ridiculous, but can't wait to try this recipe.
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Old 10-31-2011, 03:01 AM   #25
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I think there was a link posted in the whipping cream substitute-double cream thread. If I remember correctly, 1/2 and 1/2 would be 18-30% butterfat. It doesn't whip, if that helps?!
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Old 10-31-2011, 05:33 AM   #26
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I am going to sound like a stupid British person, but what is 1 quart? And what is 1/2 & 1/2? Sorry for sounding ridiculous, but can't wait to try this recipe.
1 qt is barely over 1 litre. Something like .94xxx L
It is also 1/4 of a gallon.
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Old 10-31-2011, 06:41 AM   #27
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Kerry--here's a link that might help when converting Imperial measurements to metric:

Online Conversion - Convert just about anything to anything else

The cooking measurements link is the one you will want.
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Old 10-31-2011, 07:33 AM   #28
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I am going to sound like a stupid British person, but what is 1 quart? And what is 1/2 & 1/2? Sorry for sounding ridiculous, but can't wait to try this recipe.
Doesn't sound stupid...1 quart is also 4 cups liquid volume. 1/2&1/2 is, I believe, 1/2 single cream, 1/2 milk.

Thanks for wanting to try my recipe.
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Old 10-31-2011, 08:21 AM   #29
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Thank you for the replies everyone! You were all very helpful and now I can't wait to try this! :)
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Old 10-31-2011, 08:53 AM   #30
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Do you think this could be a good base for chicken and dumplings?
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Old 10-31-2011, 09:05 AM   #31
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Quote:
Originally Posted by kezlehan View Post
I am going to sound like a stupid British person, but what is 1 quart? And what is 1/2 & 1/2? Sorry for sounding ridiculous, but can't wait to try this recipe.
Doesn't sound stupid to me. The whole measuring system using quarts is kinda stupid. The US got the quarts/ ounces/ gallons/ etc. from the Brits a long time ago. You guys were still officially using quarts & gallons, etc until 1959 and longer, unofficially. Here in Canada, we switched from Imperial measure to metric in the '70s. Imperial quarts were bigger than US quarts. It could get really confusing. It gets even better. There are liquid quarts and dry quarts. Here you want liquid quarts = 946 ml.
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Old 10-31-2011, 09:06 AM   #32
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I believe that the legal definition of half & half in the US and Canada is 10% butterfat in the cream.
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Old 10-31-2011, 09:10 AM   #33
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I believe that the legal definition of half & half in the US and Canada is 10% butterfat in the cream.
I'm confused--in the US we didn't have table cream--we just had 1/2 and 1/2. It took me a long time to figure out they were not one and the same.

cream Definition in the Food Dictionary at Epicurious.com
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Old 10-31-2011, 12:12 PM   #34
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Do you think this could be a good base for chicken and dumplings?
I think it would be a very good base. I would add more veggies and before I thickened it too much.
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chicken, chicken stock, cream, recipe, soup

Cream of Chicken Soup 2 tablespoons butter or chicken fat 1 cup each diced celery, onion and carrots 1 clove garlic, minced 2 cups cooked chicken, diced 4 tablespoons flour 1 quart chicken stock 1 cup ˝ & ˝ Salt to taste Melt butter or fat over medium heat in a large sauce pan, sauté celery, onion, carrots and garlic until carrots are soft, add chicken and warm well. Stir in flour and cook until lightly golden. Stir in the stock and heat until thickened, cook for 20 minutes to meld flavors. Taste for seasoning at this time. Soup should be slightly thick and bubbly. Remove from heat and stir in ˝ & ˝. I like to serve over boiled potatoes. 3 stars 1 reviews
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