Nonfat or full fat?

I have never come across anything but skim milk powder. I didn't
know there was such a thing as full fat milk powder.

I think there always was, but its shelf life was much
shorter because the fat tended to rancidize. I suspect
recent advances in stabilization and vacuum packaging
have made it more attractive.

I know there was certainly full fat powdered milk decades ago, as I used
to buy it on occasion... had to store it in the fridge, though, as I recall... the advances in stabilization and vacuum packaging probably
have indeed made it more attractive.... :)

Why anyone would countenance the taste of nonfat dry milk
whether reconstituted or not is beyond me, except in cases
of imminent starvation.

Chophouse or anything like that. Reminds me of the old
supposed intelligence test question of "how do you
pronounce cho pho use?" and the answer supposedly, no,
silly, chophouse! Which is bogus of course. You pronounce
cho pho use cho pho use.

It certainly could make a difference which language one is reading that
in... ;)

I maintain that if you encountered the phrase in an
English sentence, it'd still be cho pho use.

P.S. I just found a basically empty can of whipped cream
in the fridge, so I did the sensible thing and huffed it.
Disappointment - the high lasted an even shorter time than
normal and was of very low quality (more like half a beer
than the expected minute-long trip down the rabbit hole).
The main effect was that it made my lungs hurt.

Oops.... probably had already used up most of its propellent....

What inspired me to do the experiment was that the
product was all gone, but there was still propellant.

... Never let an inanimate object defeat you...

That's weird advice.

+

They might just have some other use for the fat... rather than eating it straight... not that I have any issues with eating it straight... been known to do it myself... ;)

What I'd do, of course, would be to render it out and
use it for cooking, saving the cracklings for my best
friends or customers and me.

Another excellent way to utilize it... :) Our 4th Sunday group is
going there tomorrow... I might have a chance to ask... although I might consider the squick factor of others in the group before I do... ;)

Remember, my dear, it's in the name of science.

All kinds of people have them; some of their origins
seem explainable; others are totally incomprehensible.

Often even to themselves.... ;)

That's the shrinks' bread and butter.

Yup, even when they've no clue, either... ;)

Even if they've no clue, they may help. Placebo
effect and all that, you know.

Though now even people who would traditionally be
given a pass are now zinged out in public.

It's a different world in some ways....

That it is, and to my taste in many ways worse.

Yup.

Though we all (most of us anyway) preach toleration,
it appears that the toleration level is way down.

If the small plates are good enough, there's no need for
big plates. Of course, the reverse would also be true.

True.... the sit-down meal for a crowd our size though was a larger
operation than just getting something less elaborate out, though...

I wonder if the effort to enjoyment ratio is different
for a big roast beast feast than a meal of small plates.

I count a roast turkey as a roast and consider it one of
the few poultry dishes worthy to compete with beef. It
would lose, of course, pretty much every time.

Ok... and of course... ;) How about a roast duck or goose....?

A roast duck is festive but unsuitable for a crowd
unless you do multiple birds. A goose is a practical
conundrum, because it uses up a disproportionate amount
of oven space given the few servings it provides. If
you have two ovens, you can do two geese, which would
serve as many as a turkey, plus there's all that lovely
goose grease. Not everyone has two ovens.

... Morfy's law - Enythink thit ken go rong willl.

That's easy for you to say.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Vegetarian Tamale Filling
Categories: Mexican, Vegetarian
Servings: 1

2 c Sharp cheddar cheese
2 c Shredded swiss or white
Cheddar cheese
2/3 c Chopped black olives
2/3 c Chopped pine nuts
2 Onions, chopped
8 cl Garlic
2 tb Dried oregano
2 ts Ground cumin
1 cn Whole kernel corn, drained
2 cn (4-oz each) green chilies,
Chopped
2 ts Olive oil

Contributed to the echo by: Leti Labell Original recipe from "The Pink
Adobe Cookbook", by Rosalea Murphy. Vegetarian Tamale Filling Use the
food
processor (if you can) to grate the cheese. Also, I chopped the onions
and
the garlic in the food processor.

Combine all ingredients in a large bowl.

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Michael Loo to Nancy Backus on 08-28-19 20:15 <=-

Nonfat or full fat?

I have never come across anything but skim milk powder. I didn't
know there was such a thing as full fat milk powder.

I think there always was, but its shelf life was much
shorter because the fat tended to rancidize. I suspect
recent advances in stabilization and vacuum packaging
have made it more attractive.

I know there was certainly full fat powdered milk decades ago, as I used
to buy it on occasion... had to store it in the fridge, though, as I recall... the advances in stabilization and vacuum packaging probably
have indeed made it more attractive.... :)

Why anyone would countenance the taste of nonfat dry milk
whether reconstituted or not is beyond me, except in cases
of imminent starvation.

Having been forced to drink it as a child, I only used it as a
fortifying and/or called-for ingredient in cooking and baking... I found
the taste unacceptable... but had no choice growing up... At least we
cut the "funny milk" with a quart of whole milk to the gallon container,
so the taste was not quite so nasty as it could have been... (and with
the whole milk in the house, I could sneak a little from time to time...)

Chophouse or anything like that. Reminds me of the old
supposed intelligence test question of "how do you
pronounce cho pho use?" and the answer supposedly, no,
silly, chophouse! Which is bogus of course. You pronounce
cho pho use cho pho use.

It certainly could make a difference which language one is reading that in... ;)

I maintain that if you encountered the phrase in an
English sentence, it'd still be cho pho use.

And not an exercise in deleting bogus spaces... ;) Reminds me of an
exercise Daddy pulled on us as kids... How do you pronounce I-S-L-E?
"ile" How do you pronounce A-I-S-L-E? "ile" How do you pronounce M-I-S-L-E-D? "mild" Nope, you were mis-led... My one sister came up
with "m-eye-suld"...

P.S. I just found a basically empty can of whipped cream
in the fridge, so I did the sensible thing and huffed it. Disappointment - the high lasted an even shorter time than
normal and was of very low quality (more like half a beer
than the expected minute-long trip down the rabbit hole).
The main effect was that it made my lungs hurt.

Oops.... probably had already used up most of its propellent....

What inspired me to do the experiment was that the
product was all gone, but there was still propellant.

So, defective propellant...? or just not sufficient after all...?

They might just have some other use for the fat... rather than eating
it straight... not that I have any issues with eating it straight...
been known to do it myself... ;)

What I'd do, of course, would be to render it out and
use it for cooking, saving the cracklings for my best
friends or customers and me.

Another excellent way to utilize it... :) Our 4th Sunday group is
going there tomorrow... I might have a chance to ask... although I might consider the squick factor of others in the group before I do... ;)

Remember, my dear, it's in the name of science.

So I did get a chance to talk to one of the ladies there (one of the
older ones, not the young one that served our picnic group), away from
the assembled group, as we were about to leave... Not sure what she was thinking of my question, but she assured me that they wouldn't eat the
raw fat on its own... Maybe they've become too Americanized
themselves... ;)

All kinds of people have them; some of their origins
seem explainable; others are totally incomprehensible.

Often even to themselves.... ;)

That's the shrinks' bread and butter.

Yup, even when they've no clue, either... ;)

Even if they've no clue, they may help. Placebo
effect and all that, you know.

True.

Though now even people who would traditionally be
given a pass are now zinged out in public.

It's a different world in some ways....

That it is, and to my taste in many ways worse.

Yup.

Though we all (most of us anyway) preach toleration,
it appears that the toleration level is way down.

"You need to tolerate me, but what you do I can't tolerate"

If the small plates are good enough, there's no need for
big plates. Of course, the reverse would also be true.

True.... the sit-down meal for a crowd our size though was a larger operation than just getting something less elaborate out, though...

I wonder if the effort to enjoyment ratio is different
for a big roast beast feast than a meal of small plates.

Probably partially depends on the major basis/purpose for the
gathering... and how many are involved in the effort...

I count a roast turkey as a roast and consider it one of
the few poultry dishes worthy to compete with beef. It
would lose, of course, pretty much every time.

Ok... and of course... ;) How about a roast duck or goose....?

A roast duck is festive but unsuitable for a crowd
unless you do multiple birds. A goose is a practical
conundrum, because it uses up a disproportionate amount
of oven space given the few servings it provides. If
you have two ovens, you can do two geese, which would
serve as many as a turkey, plus there's all that lovely
goose grease. Not everyone has two ovens.

Point.

ttyl neb

... What messages? You sent me messages?? {WOOF WOOF *burp!*}

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