Which reminds me, is homemade sour cream a viable idea?

I imagine all you need is cream and a good starter culture as
opposed to any old wild bacteria that happens to be hanging around.
Dave Sacerdote once mentioned active culture buttermilk as a
starter.

I read somewhere once that it was difficult to do. That
was pre-Internet, so I can't blame some kook on the Web.

To make thick sour cream use whipping cream instead of light cream
and not gums or starches!

Fair enough, and that milk powder trick could improve
the result.

This got me thinking about such people and so now I have Jimmy
Buffet playing in the background.

I was not superimpressed by Margaritaville.

I wasn't impressed with any of his work and I soon switched him
off.

Oh, I wasn't that impressed by his songs, but I can see
their appeal to a certain segment of the population. I
was referring to having eaten at the restaurant by that
name. Prebreaded food, most likely out of a frozen bag.

Title: Yogurt Sour Cream
Plain yogurt
Extra virgin olive oil
Use Dannon brand or other plain yoghurts that do not have gelatin
added as a thickener. Place in a sieve lined with damp muslin and
Recipe By: CHEF MCH
From: Emory

Peculiar. Very peculiar.

Manale Spice
cat: ingredient
yield: 3 fl oz

4 Tb black pepper
1/4 ts cayenne pepper
1 ts paprika
1 ts salt
1 ts thyme
1 ts oregano
1 ts basil

Combine all ingredients thoroughly and store in a dry, airtight
container.

Chef Mark DeFelice, Pascal's Manale
Louisiana Cookin' magazine 10/06
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