Creme Fraiche
#1
Forum Regular
Thread Starter
Joined: Feb 2007
Location: northamptonshire onway to Calgary
Posts: 221
Creme Fraiche
I bought my UK recipe magazines over with us, but a lot of the recipes need creme fraiche. Does anyone know if there is an equivalent here I could use, as in every supermarket I've asked in, they just look at me blankly??!
Lees's OH.......thanks
Lees's OH.......thanks
#2
Re: Creme Fraiche
Its almost like a foreign country sometimes isnt it
Add a little sour cream to whipped cream, let it stand for a while before using it.
or you can follow this one:
http://homecooking.about.com/cs/atoz...me_fraiche.htm
Add a little sour cream to whipped cream, let it stand for a while before using it.
or you can follow this one:
http://homecooking.about.com/cs/atoz...me_fraiche.htm
#3
Re: Creme Fraiche
Its almost like a foreign country sometimes isnt it
Add a little sour cream to whipped cream, let it stand for a while before using it.
or you can follow this one:
http://homecooking.about.com/cs/atoz...me_fraiche.htm
Add a little sour cream to whipped cream, let it stand for a while before using it.
or you can follow this one:
http://homecooking.about.com/cs/atoz...me_fraiche.htm
#4
Forum Regular
Thread Starter
Joined: Feb 2007
Location: northamptonshire onway to Calgary
Posts: 221
Re: Creme Fraiche
Thanks, thats been a real help...
#7
Re: Creme Fraiche
Hmm, things sounding funny in a Scouse accent....
I forget what book it was - several years ago now - where the author spent way too much time working out the best phrase to say in a scouse accent so as to amuse a Southerner. The eventual answer: "the dance of the sugar-plum fairies."
I was working in Runcorn at the time for ICI, in a vain effort to pre-empt student bankruptcy, and tested this on some of my local-ish colleagues. In my youthful exuberance I couldn't understand why only I and my fellow gap-year students (from Kent and Berkshire) found this even slightly funny. Umbrage was taken, pints had to be bought to restore good humour to the lab.
Still, the staff canteen was ace for a hungry teenager: pie & chips and two veg, steamed pudding and custard (the spotted dick was memorable) for a a quid.
I forget what book it was - several years ago now - where the author spent way too much time working out the best phrase to say in a scouse accent so as to amuse a Southerner. The eventual answer: "the dance of the sugar-plum fairies."
I was working in Runcorn at the time for ICI, in a vain effort to pre-empt student bankruptcy, and tested this on some of my local-ish colleagues. In my youthful exuberance I couldn't understand why only I and my fellow gap-year students (from Kent and Berkshire) found this even slightly funny. Umbrage was taken, pints had to be bought to restore good humour to the lab.
Still, the staff canteen was ace for a hungry teenager: pie & chips and two veg, steamed pudding and custard (the spotted dick was memorable) for a a quid.
#11
Re: Creme Fraiche
Calm down Calm down. Deydodoughdondeydough.
No, I left when I was 16 so no tash, and the accent left a few years after that rather confusingly
I was speaking in a pseudo scouse accent as a 6 year old within 2 weeks of moving up north from deepest darkest posh surrey...my mum could have died!
No, I left when I was 16 so no tash, and the accent left a few years after that rather confusingly
I was speaking in a pseudo scouse accent as a 6 year old within 2 weeks of moving up north from deepest darkest posh surrey...my mum could have died!
#13
Re: Creme Fraiche
From time to time. Anfield is a happy memory. Didnt go often though.
Got anymore sad git regional stereotypes you want to drag out? Ive scotish ancestors if you want to have a go at kilts and haggis too Maybe I should mention mounties and plaid shirted lumberjacks eh!
Got anymore sad git regional stereotypes you want to drag out? Ive scotish ancestors if you want to have a go at kilts and haggis too Maybe I should mention mounties and plaid shirted lumberjacks eh!
Last edited by iaink; Sep 13th 2007 at 9:23 am.