... my bottom! What is the fecking point of a non-stick cake tin if the fecking cake STICKS??? My poor white chocolate & ricotta cake looks like I threw it on the floor and then jumped up and down on it - and I didn't, honest!
Mr Brown says it still tastes the same but ... that just sounds like something my mum would say.
Sunday, May 20
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8 comments:
oh crapulence! bless mr brown's cotton socks for saying all the right things, but im with you. that's false ruddy advertising in my book.
Did end up tasting ok tho - with good old king island cream!
They make nonstick pans? Wow. Pfft. That would be convenient...
oh. my. god.
you said the words.
KING.
ISLAND.
CREAM.
it's like a spell that i'd like to fall under. lol
e - as & when you come to oz, you must try King Island Cream. it is the best, most lovliest, divinest (is that a word?) substance ever put on earth. it is kind of like super heavy cream, only heavier, clotted, thick. cold. delicious. it goes well on creme brulee and particularly well on lemon lime tarts. in fact, if i had to choose how to leave this earth, i'd vote for drowning in a vat of king island cream.
ooh, is it like the cream you get when you go to an English teahouse? That stuff that's almost as thick as creamcheese? But better, because it's cream? Mmmmh. I don't know that I would drown is said vat, but chances are I'd myself to death, so the end result would be the same.
I recently went to a tea house in Pasadena, and their "cream" was some sweet, whipped crap that tasted like it was out of a can. I'm never going there again, I was completely outraged, not to mention disappointed. I had even brought my own bread so I could enjoy it with the jam (gluten allergy, you know, can't have scones). I will not ever get over the disappointment. :o(
King island cream. Got it.
I think the english stuff you mention is "clotted cream", which is made by cooking. King Island Cream, made by cows on King Island, is just cream, scooped off the top of milk. But because the cows are the kind that make cream-rich milk, and because of the pristine island and the lush grass that cream you scoop off the top - you can literally cut it with a knife!
I just looked at the pot in the fridge, it's MINIMUM 53% milk fat - mmmmmm.
E - cream out of a tin is not cream, you should have thrown it at them and shouted POX.
Pox ... good word ;o) Clotted Cream is slighty churned and warmed, and if you ever get the chance to buy some, one of the best marketd ones here is Rhodda's - very nice.
DMM - any objections to me adding your link to my blog?
Thanks for the word on clotted cream Roo, I think someone imports it so I may sample one day (tres expensive though). Or mebe I'll just wait till I'm visiting Devonshire!
I've no objection at all Mr Roo - like like a mad man - cheers.
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