HomeRoast Digest


Topic: nonfat half-and-half (was Japanese Prep) (5 msgs / 88 lines)
1) From: Prabhakar Ragde
Tom wrote:
<Snip>
Pardon my ignorance, but this makes no sense to me. Half-and-half is
half cream and half milk. How can this be nonfat? From a Web search, I
gather there is something being sold with the textural quality of real
half-and-half but without fat in it, but I cannot discover what it is
made of, and how. Can anyone enlighten me?
--PR, most annoyed at the temperature holding steady at about 17, too
  cold for outdoor roasts

2) From: John Abbott
    On Fri, 2003-05-23 at 08:15, Prabhakar Ragde wrote:
    > Tom wrote:
    > 
    > >As an aside, do you know what the "secret base ingredient" is in many 
    > >of the coffee chains cold milky sweet coffee beverages: non-fat half 
    > >and half! It's true!
    > 
    > Pardon my ignorance, but this makes no sense to me. Half-and-half is
    > half cream and half milk. How can this be nonfat? From a Web search, I
    > gather there is something being sold with the textural quality of real
    > half-and-half but without fat in it, but I cannot discover what it is
    > made of, and how. Can anyone enlighten me?
    > 
    > --PR, most annoyed at the temperature holding steady at about 17, too
    >   cold for outdoor roasts
PR - We are a gullible lot in this country. We've been taught to refer
to that little covered plastic bucket filled with non-dairy fluid as
"cream" or "creamer"  The brown glass bottle filled with powdered
substance is called "creamer."  The market is now flooded with rice and
soy products that are labeled as sour cream, cheese, and half'n'half.
Apparently if it is white and fluid we'll call it cream :O)
Soy milk, soy cream and soy half-and-half is common on most store
shelves even down here in Texico where lard is king!
John - where our low temp over night was 79.4F

3) From: The M-Continuum
At 09:15 AM 05/23/2003 -0400, PR wrote:
<Snip>
Around here, we call nonfat half-and-half "skim milk"...
;)
I am reminded of a few years back when the people who make NutraSweet came 
out with a synthetic fat substitute for ice cream.  It was supposedly 
synthesized from the same type of protean found in eggs.
I think I'll stick with the real thing...
Scott M.

4) From: Bob Trancho
<Snip>
It's made from milk solids, thickeners, corn syrup, and preservatives.
Apparently "half & half" means half of whatever and half of whatever.
Bob

5) From: Prabhakar Ragde
<Snip>
Simplesse, wasn't it? Followed by Olestra, which could be used in
cooking (heat denatured the proteins in Simplesse), but had this minor
problem euphemistically referred to as "anal leakage"...
--PR, who is trying to get this thread merged with the one on Kopi Luwak


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