This week's book giveaway is in the OCAJP 8 forum. We're giving away four copies of OCA Java SE 8 Programmer I Study Guide and have Edward Finegan & Robert Liguori on-line! See this thread for details.
So I made this DANG tasty and very easy to make dessert last night:
I found it on the Food Network's website, the cook is Rachael Ray (she has this show called 30 minute meals -- where in theory you can make the whole meal in 30 minutes, but I'm just way too slow to do it that quick).
Anyway... if you like berries as much as I do -- here's your next favorite dessert:
Berry-Mi-Su (get it? like Tiramisu, but with berries) Just to tempt you -- here's the ingredients:
Frozen Raspberries (this way you can use the juice from the raspberries easily)
Lady Fingers (little cake things shaped like fingers)
Originally posted by Madhav Lakkapragada: Is Heavy Cream same as Evaporated Milk or Condensed Milk. I was searching for this a couple of times but couldn't find. The only think I found was Whipp Cream, which is not what I want. Thanks.
I've never heard of 'heavy' cream!!! Where does it sit on this scale of dairy products?:
1) Skimmed milk(a.k.a "Girly Milk" - or "Water with a bit of white food dye added") 2) Milk 3) Single cream 4) Double cream (a.k.a Whipping cream) 5) Clotted cream (yellower and really chunky) 6) Creme Freche 7) Sour Cream 8) Cream Cheese 9) Full-on no doubt about it mature cheddar cheese! [ November 16, 2004: Message edited by: Adrian Wallace ]
Heavy and light are US names for cream types. In the UK it's be single and double. Double is richer than heavy though, so you would have to add some milk to double to make it less heavy and, therefore, more like heavy.
Originally posted by Ernest Friedman-Hill: But why do we have 4 kinds of milk whereas Adrian's got to suffer along with only two?
Actually the milk trade has grown over the years. When I was growing up it was:
silver-top (normal) gold-top (really creamy) ..this was in the days when the milk arrived in a glass bottle on your doorstep every morning and was sealed by a foil lid (either silver or gold in colour).. of course if you werent in when the milk was delivered the blue-tits would get to it and peck their way through the caps to get to the milk.
Then the health freaks kicked in and we got: skimmed semi-skimmed regular (formerly silver-top) ..(at this stage gold-top milk ceased to be available - milk deliveies stopped and everyone started getting their milk in cardboard tetra-packs from the supermarket... presumably the blue-tits either found an alternative source of nutrition, or have suffered a mass extinction!)
and now theres: skimmed semi-skimmed full-fat full fat homogenised semi-skimmed with added calium semi-skimmed with extra omega-3's.... and al sorts fo perculiarly engineered varieties for people with aledged fashionable food allergies/intollerances such as soy milk (a.k.a The devils own sputum!), lactose free milk (what??) and all sorts of other perculair varieties that I cant make any sense of...
..Interesting that you suggest I "suffer" with only 2 types of milk.. I'd much rather return to the days when milk was just milk.... (gold-top was very rare)... I hate these tricky decisions!!! How much simpler would life be if we werent faced with such an apalling number of choices for every tiny detail of our lives?
author and iconoclast
..Interesting that you suggest I "suffer" with only 2 types of milk.. I'd much rather return to the days when milk was just milk....
Yeah, I was just kidding. I understand why there are skim and whole, and I could be persuaded that there's a use for something in-between for people who want to cut down on fat but can't live without a little bit, but I'm utterly flummoxed by the 0%, 1%, 2%, 3% thing. Are there really people who try both 1% and 2% and carefully weigh their options, then choose between the two?
We've got calcium-enhanced milk here, too, but all milk is homogenized and pasteurized; I think it's the law. We've also got all kinds of Soy Milk in the dairy case, as well.
According to my wife, heavy cream is 40% cream. She says she's seen double cream in the U.S. stores. But we nostly shop at a place called "Global Foods" that specialzes in foods from all over the world. They have relatively little "american" food.
There are only two hard things in computer science: cache invalidation, naming things, and off-by-one errors
Joined: Jun 03, 2000
Originally posted by Jessica Sant: like Damien said -- I found it in the milk / dairy section, next to the "light cream" and "half and half" -- it may say "heavy whipping cream" -- but its not "whipped cream"
ummm...Thanks, I think I saw that, but assumed it was different (well whipped cream in a box).
Originally posted by Jessica Sant:
(btw -- it has the comparison to Tiramisu, because some of the main ingredients of Tiramisu are Marscopone cheese, heavy cream and Lady fingers)
Seems like your comparision is based on the ingredients and I based my comparision on the looks and taste. I guess I can agree.
speaking of dessert, i just bought two cheesecakes this morning for my colleagues, for thanksgiving. they costs me $25, if you ask me how to make them, i don't have slightest idea! but hey, if you look at the gradient: butter, cheese, milk, egg, sugger,...there is no wrong way to eat it!
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Joined: Jun 03, 2000
i just bought two cheesecakes this morning for my colleagues Damn, why am I not working with you, atleast for today?
Talking about desserts... Does anyone have easy reciepe for Carrot Halva? I don't like it heavy, I've seen many peple put heavy cream - it is just impossible to eat.
To cut the cooking time, I tried to use evaporated milk (not condenced), it was faster, but I still overcooked the carrots - they became mushy. My friend used to make bright red halva that looked like candy - it was soo delisious, but I cannot make it like that. I tried so many different ways, but it never comes out like hers.
This is the way I make carrot halwa. But you seem to have a very high standard, so it might fall short
I don't know specific measurements, I just go by the taste and feel while cooking..
carrots condensed milk milk a tablespoon or two of ghee (clarified butter) unroasted nuts (cashews, pistachios, almonds, and one other nut that I forgot the name for) couple of cubes of panneer (I think it is called cottage cheese, but I have used only the ones available in ethnic stores) Sugar to taste(if not using condensed milk)
Grate carrots coarsely. Heat ghee in pan. saute the carrots for just a couple of minutes, till they are coated with ghee, and start to turn color. Add milk, condensed milk, and nuts (the nuts should be split into small pieces). Cover and let the nuts and carrot boil in the milk for a few minutes. Then just keep turning till the milk evaporates and you get the desired consistency. Crumble the panneer into very small pieces and add it to the halwa. Cook on low-medium heat, and stir frequently, so it doesn't get burnt at the bottom. Serve warm or chilled. Enjoy!
Joined: Jun 03, 2000
My friend used to make bright red halva that looked like candy - it was soo delisious, but I cannot make it like that. I tried so many different ways, but it never comes out like hers.
For me, its not about how it looks...I ask just one simple question -
Is it sweet?
Makes life simple...
Joined: Jul 12, 2004
Heat ghee in pan. saute the carrots for just a couple of minutes, till they are coated with ghee, and start to turn color.
Fry carrots before boiling... that wasn't in any reciepe I tried, maybe that's the secret...