sorry
From the The Secret Life Of Kitchens challenge. See all 103 entries (closed)
( , Thu 23 Jun 2011, 12:16, archived)
From the The Secret Life Of Kitchens challenge. See all 103 entries (closed)
( , Thu 23 Jun 2011, 12:16, archived)
-15 points for use of Elmlea.
Get proper cream, woman!
Edit: Also, do some bloody defrosting, too. Slattern.
( ,
Thu 23 Jun 2011, 12:18,
archived)
Edit: Also, do some bloody defrosting, too. Slattern.
Haha! I once picked up a pot of that thinking it was real single cream, to cook with it.
I was doing Stroganoff.
It did not go well.
( ,
Thu 23 Jun 2011, 12:22,
archived)
It did not go well.
It is a rank faux-food.
Like margerine. And any other milk apart from 'blue'.
( ,
Thu 23 Jun 2011, 12:27,
archived)
Bertolli and skimmed for me :P
The missus loves all that artery blocking stuff.
I must admit, I do use ghee for Indians and proper cream for other cooking.
( ,
Thu 23 Jun 2011, 12:31,
archived)
I must admit, I do use ghee for Indians and proper cream for other cooking.
Deffo Olive Oil for cooking (apart from steak*), but I can't bear skimmed milk - bleurgh!
*which isn't very often anymore, 'cos it's too bloody expensive.
( ,
Thu 23 Jun 2011, 13:09,
archived)
I don't get the point of Elmlea
Once it's open it goes off just as quickly as real cream.
Who keeps cream long enough to need to be able to keep it for months unopened?
And it's shite
( ,
Thu 23 Jun 2011, 12:54,
archived)
Who keeps cream long enough to need to be able to keep it for months unopened?
And it's shite
I want to know why the original photo of the woman sitting by an open frige exists.
( ,
Thu 23 Jun 2011, 12:19,
archived)
Your nan needs a new fridge
or at least give it a wipe over. That grubby door! Tsk!
( ,
Thu 23 Jun 2011, 12:27,
archived)