What have you had for breakfast lately?

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Finished off the Fish and Chips from last night. Then a couple of toasted English muffins with coffee.

Take-out containers now are a paper product. Just popped that into the micro to heat up the fish n chips. Worked fine, just not crisp as original but still very tasty - soft but not soggy.
 
Milk fats - Wikipedia This is a good read for the different milk fats in milk.
United Kingdom has an interesting milk called 'Channel Island Milk' or breakfast milk at 5%.
Here (Canada) the breakdown is roughly as follows:
Whole milk is at 3.25%
then comes the - 2% - 1% - 0%
Half n Half (arf'n arf) is 10.5% to 18%
Table Cream is 18% to 30%
Whipping Cream is 35%

I also thought there was something in the 40%+? but don't really see that "heavy cream" anymore. I know Jersey cows are great for that extra creaminess.

Mom used to get the 10% as Coffee Cream but now-a-days 'Coffee Cream' is a processed milk food with oils and other ingredients (not even sure if there is any milk it it!)

Forgot and just found Buttermilk is anywhere between 6% and 20%.
I use buttermilk pretty regularly. There is a small local dairy that distributes it in our local grocery stores. I have made my own a few times, but I use almond milk for my cereal so I don't keep regular milk on hand too often.
 
My DH's breakfast of creamy grits with sharp cheddar cheese, turkey breast, bacon, and eggs. I cook his grits 2 minutes longer than recommended so they're not so, er, gritty, and I cook them with half n half and water so they're super smooth and creamy.

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Milk fats - Wikipedia This is a good read for the different milk fats in milk.
United Kingdom has an interesting milk called 'Channel Island Milk' or breakfast milk at 5%.
Here (Canada) the breakdown is roughly as follows:
Whole milk is at 3.25%
then comes the - 2% - 1% - 0%
Half n Half (arf'n arf) is 10.5% to 18%
Table Cream is 18% to 30%
Whipping Cream is 35%

I also thought there was something in the 40%+? but don't really see that "heavy cream" anymore. I know Jersey cows are great for that extra creaminess.

Mom used to get the 10% as Coffee Cream but now-a-days 'Coffee Cream' is a processed milk food with oils and other ingredients (not even sure if there is any milk it it!)

Forgot and just found Buttermilk is anywhere between 6% and 20%.
I'm going to get nit picky. I have never seen 3.25% milk, here in Canada, that was called "whole milk". The label says "homogenized". When I have seen a label that says "whole milk", it is on organic milk at 3.8% milk fat. I first noticed that about 35 years ago.
 
I'm going to get nit picky. I have never seen 3.25% milk, here in Canada, that was called "whole milk". The label says "homogenized". When I have seen a label that says "whole milk", it is on organic milk at 3.8% milk fat. I first noticed that about 35 years ago.
We have skim, 1%, 2%, and whole milk...no idea the fat percentage of our whole milk in the US. Might have to google that.

Edit: Google says 3.25% for whole milk.
 
In the UK we generally have:

Full fat (whole) milk
Semi-skimmed (the one I generally use)
Skimmed - which is slightly milky looking water and completely pointless if you ask me... ahem. :whistling
(There is also buttermilk for baking of course.)
 
Whole milk fat content must have 3.25% and up to 3.5% which is actually closest to the actual content of fat that comes from most cows.

Been a long time since I've bought whole milk so I'd been using the 3.25% which I believe was on the bags in the 70's and 80's. Producers are allowed the .25% difference as different breeds of cows produce different quantities of fat. IMHO
I too, would probably list the lower amount of fat content. Perhaps they should have labeled it "MAY CONTAIN UP TO 3.5% MILK FAT" like is done on many labels that say "may contain" some trace element of something.
:LOL: I'm not going to shoot my cow if she cannot produce that tiny fraction of one quarter % of fat!

taxy! -:rolleyes: you know darn well I'm going to paw (hoof?) my way thru :shifty: all the milk containers at the grocers, don't you! :ROFLMAO: just to find out they've changed it since 60 years ago!?!?!?
 
Meanwhile, back at the ranch...

I recently bought some Sourdough English Muffins and they are really tasty! My breakfast this morning is going to be Toasted English Muffins with perhaps 3 Quail eggs over easy.

Have no idea why I sometimes go and pay extra for Quail eggs other than they are so darn cute! I hard boiled a batch to halve and place on top of the pasta chicken salad the other day. Cute! not easy to peel those tiny little suckers tho.
 
Today for Sunday brunch I had chicken fried steak; basted eggs; country hash browns; pineapple, cantaloupe, and orange fruit salad; and mimosas.
 
I baked some buttermilk biscuits, and had them with honey butter. A cold glass of organic 2% milk to wash it down.

CD
 
In the UK we generally have:

Full fat (whole) milk
Semi-skimmed (the one I generally use)
Skimmed - which is slightly milky looking water and completely pointless if you ask me... ahem. :whistling
(There is also buttermilk for baking of course.)
Agreed. My MIL uses skimmed milk, it's awful tasting.
 
When I was a kid, we drank skim milk all the time. We used homogenized whole milk for breakfast cereal and my mum put it in her coffee some times. I really preferred the skimmed milk. The whole milk was okay, but I found it a bit greasy.
 
I feel for me, the ideal halfway house is the Semi-skimmed. Still tastes like milk, but without the greasy effect.
 
Same here, 2% all the way. Don't like whole milk even in coffee and NEVER cream in coffee. Used to tease a friend who always had coffee cream -I called it her coffee cardboard!
 

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