american translation

In article <[email hidden]>,

Nick Keighley said:

I've been given a tin [can] of Clam Chowder from America. I'm
from the UK. The directions on the tin say, in part, "combine
contents with equal amounts of half-and-half or light cream..."

so what's "half-and-half"? milk and water?

Thanks for asking that, Nick. As an Aussie, I've been curious too --
but I didn't like to display my ignorance in public. ;-)

Quoted message said:

and what do Americans regard as "light cream". Does this correspond to
our "single-cream"?

Here in Oz "Cream" is about 35% butter fat; then we have "Double
cream" which (if not a scam brand) is around 45-48% BF. We also have
"Light/Lite cream" which has less BF than "Cream"; but as I can't see
the point in eating cream that has had some of the cream taken out,
I've never looked closely at it. (Incidentally, it's becoming harder
to find straight cream of any sort -- most of the stuff on the shelves
these days is that "thickened cream" [censored] with gooey gunk added to
increase the viscosity so dinks don't have to work so hard.)

Cheers, Phred.

--
[email hidden]

Nick Keighley said:

so what's "half-and-half"? milk and water?
and what do Americans regard as "light cream". Does this correspond to
our "single-cream"?

I think that light creme is the soy cream or vegetal cream.
Cheers
Pandora

Nick asked:

Quoted message said:

I've been given a tin [can] of Clam Chowder from America. I'm
from the UK. The directions on the tin say, in part, "combine
contents with equal amounts of half-and-half or light cream..."

so what's "half-and-half"? milk and water?
and what do Americans regard as "light cream". Does this correspond to
our "single-cream"?

Half-and-half is half milk, half cream. I haven't seen "light cream" in a
store for years, but the term means cream with a fairly low butterfat
content. Your single cream *might* be a bit rich.

Bob

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Nick Keighley said:

I've been given a tin [can] of Clam Chowder from America. I'm
from the UK. The directions on the tin say, in part, "combine
contents with equal amounts of half-and-half or light cream..."

so what's "half-and-half"? milk and water?

Thanks for asking that, Nick. As an Aussie, I've been curious too --
but I didn't like to display my ignorance in public. ;-)

Oh, for pete's sake, just ask. I would be willing to bet it's in the FAQ,
too. Half and half is half milk and half cream.

Quoted message said:

Quoted message said:

and what do Americans regard as "light cream". Does this correspond to
our "single-cream"?

I know I've read the anwer to this a gazillion times and I still don't know.
At any rate, there is some fat ratio it has to meet for it to be called
light
cream.

Don't lose sight of the fact that this isn't rocket science, it's a can of
soup.
Single cream sounds good to me. The instructions sound funny to me
(equal parts?) when what they mean is, empty the can into a pot then fill
the empty can with the half & half or light cream and pour that into the
pot as well.

nancy

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nick Keighley said:

so what's "half-and-half"? milk and water?
and what do Americans regard as "light cream". Does this correspond to
our "single-cream"?

I think that light creme is the soy cream or vegetal cream.

Oh, sorry Pandora, you are completely wrong about this.

nancy

The minimum milk fat content by weight for various types of cream:
(UK) (US)
Clotted Cream 55%
Double Cream 48%
Heavy Cream 36%
Whipping Cream 35% 30%
Whipped Cream 35%
Single Cream 18% (=Light Cream)
Half Cream 12% (=Half and Half*)

* Half and Half has only 10% butterfat in British Columbia.

Phred wrote on 09 Jul 2005 in rec.food.cooking

Quoted message said:

In article
<[email hidden]>, "Nick

Keighley said:

I've been given a tin [can] of Clam Chowder from America. I'm
from the UK. The directions on the tin say, in part, "combine
contents with equal amounts of half-and-half or light cream..."

so what's "half-and-half"? milk and water?

Thanks for asking that, Nick. As an Aussie, I've been curious too
-- but I didn't like to display my ignorance in public. ;-)

Quoted message said:

and what do Americans regard as "light cream". Does this
correspond to our "single-cream"?

Here in Oz "Cream" is about 35% butter fat; then we have "Double
cream" which (if not a scam brand) is around 45-48% BF. We also
have "Light/Lite cream" which has less BF than "Cream"; but as I
can't see the point in eating cream that has had some of the cream
taken out, I've never looked closely at it. (Incidentally, it's
becoming harder to find straight cream of any sort -- most of the
stuff on the shelves these days is that "thickened cream" [censored]
with gooey gunk added to increase the viscosity so dinks don't
have to work so hard.)

Cheers, Phred.

the next time Victor posts a link to the RFC FAQ...read it and
download a copy for future reference. This will solve your conversion
of things american.

half and half, coffee cream, cerial cream...they're all the same thing.
It's half milk half cream...around 14% BF.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

"Nancy Young" :

Quoted message said:

Oh, sorry Pandora, you are completely wrong about this.

Sorry! When in Italy we say "light cream" is understood that it is or
vegetal, or soy cream or a cream with few fat.
Sorry and thank you for the clarification 🙂))
Pandora

"Nancy Young" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

The minimum milk fat content by weight for various types of cream:
(UK) (US)
Clotted Cream 55%
Double Cream 48%
Heavy Cream 36%
Whipping Cream 35% 30%
Whipped Cream 35%
Single Cream 18% (=Light Cream)
Half Cream 12% (=Half and Half*)

* Half and Half has only 10% butterfat in British Columbia.

This is very interesting! I print this.
Thank you.
Pandora

Quoted message said:

In article <[email hidden]>,

Nick Keighley said:

Hi,

I've been given a tin [can] of Clam Chowder from America. I'm
from the UK. The directions on the tin say, in part, "combine
contents with equal amounts of half-and-half or light cream..."

so what's "half-and-half"? milk and water?
and what do Americans regard as "light cream". Does this correspond to
our "single-cream"?

If I'm not mistaken, the FAQ file for rec.food.cooking explains the
differences. Victor Sack maintains the FAQ and regularly posts pointers
to it: http://vsack.homepage.t-online.de/rfc_faq.html
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

In article said:

"Phred" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Nick Keighley said:

I've been given a tin [can] of Clam Chowder from America. I'm
from the UK. The directions on the tin say, in part, "combine
contents with equal amounts of half-and-half or light cream..."

so what's "half-and-half"? milk and water?

Thanks for asking that, Nick. As an Aussie, I've been curious too --
but I didn't like to display my ignorance in public. ;-)

Oh, for pete's sake, just ask. I would be willing to bet it's in the FAQ,
too. Half and half is half milk and half cream.

Thanks very much for the clarification, Nance.
[ But I do begin to suspect the rest of the English speaking world is
right about what they say about you yanks. ;-) ]

Quoted message said:

Quoted message said:

Quoted message said:

and what do Americans regard as "light cream". Does this correspond to
our "single-cream"?

I know I've read the anwer to this a gazillion times and I still don't know.
At any rate, there is some fat ratio it has to meet for it to be called
light cream.

Don't lose sight of the fact that this isn't rocket science, it's a can of soup.
Single cream sounds good to me. The instructions sound funny to me
(equal parts?) when what they mean is, empty the can into a pot then fill
the empty can with the half & half or light cream and pour that into the
pot as well.

Cheers, Phred.

--
[email hidden]

"Phred" <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Oh, for pete's sake, just ask. I would be willing to bet it's in the FAQ,
too. Half and half is half milk and half cream.

Thanks very much for the clarification, Nance.
[ But I do begin to suspect the rest of the English speaking world is
right about what they say about you yanks. ;-) ]

Uh, and what would that be?

nancy

In article <[email hidden]>, "Pandora"

Quoted message said:

"Nancy Young" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

The minimum milk fat content by weight for various types of cream:
(UK) (US)
Clotted Cream 55%
Double Cream 48%
Heavy Cream 36%
Whipping Cream 35% 30%
Whipped Cream 35%
Single Cream 18% (=Light Cream)
Half Cream 12% (=Half and Half*)

* Half and Half has only 10% butterfat in British Columbia.

This is very interesting! I print this.
Thank you.
Pandora

It's from the rec.food.cooking FAQ file -- I posted a link earlier in
the day.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

In article <[email hidden]>, "Nancy Young"

Quoted message said:

"Phred" <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Oh, for pete's sake, just ask. I would be willing to bet it's in
the FAQ, too. Half and half is half milk and half cream.

Quoted message said:

Quoted message said:

Thanks very much for the clarification, Nance.
[ But I do begin to suspect the rest of the English speaking world is
right about what they say about you yanks. ;-) ]

Uh, and what would that be?

nancy

Oooooohhh, I can't wait to read it when he posts it. I'll bet it'll
wind up to be worthy of chairs lining the curb to watch. "-) I'll
bring some watermelon -- it's hotter than a ***** in heat here today,
with humidity to match. Where's notbob? Dams? Get your chairs ready.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

Melba's Jammin said:

Quoted message said:

"Phred" wrote

Quoted message said:

[ But I do begin to suspect the rest of the English speaking world is
right about what they say about you yanks. ;-) ]

Uh, and what would that be?

nancy

Oooooohhh, I can't wait to read it when he posts it. I'll bet it'll
wind up to be worthy of chairs lining the curb to watch. "-) I'll
bring some watermelon -- it's hotter than a ***** in heat here today,
with humidity to match. Where's notbob? Dams? Get your chairs ready.
--
-Barb

Hey, don't leave me out - I want to hear this!

Dora

Nick Keighley said:

Quoted message said:

Hi,

I've been given a tin [can] of Clam Chowder from America. I'm
from the UK. The directions on the tin say, in part, "combine
contents with equal amounts of half-and-half or light cream..."

so what's "half-and-half"? milk and water?
and what do Americans regard as "light cream". Does this correspond
to our "single-cream"?

This page will give you everything you need to know.

http://www.foodsubs.com/Dairyoth.html

Debbie

Melba's Jammin said:

In article <[email hidden]>, "Nancy Young"

Quoted message said:

"Phred" <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote:

Quoted message said:

>Oh, for pete's sake, just ask. I would be willing to bet it's in
>the FAQ, too. Half and half is half milk and half cream.

Quoted message said:

Quoted message said:

Thanks very much for the clarification, Nance.
[ But I do begin to suspect the rest of the English speaking world is
right about what they say about you yanks. ;-) ]

Uh, and what would that be?

Oooooohhh, I can't wait to read it when he posts it. I'll bet it'll
wind up to be worthy of chairs lining the curb to watch. "-) I'll
bring some watermelon -- it's hotter than a ***** in heat here today,
with humidity to match. Where's notbob? Dams? Get your chairs ready.

Yeah, this should be worth the price of admission. I've gotta run to the
store for the popcorn, but there *will* be kettle corn at this event.

Carol

Melba's Jammin said:

In article <[email hidden]>, "Nancy Young"

Quoted message said:

"Phred" <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote:

Quoted message said:

> Oh, for pete's sake, just ask. I would be willing to bet it's in
> the FAQ, too. Half and half is half milk and half cream.

Quoted message said:

Quoted message said:

Thanks very much for the clarification, Nance.
[ But I do begin to suspect the rest of the English speaking world
is right about what they say about you yanks. ;-) ]

Uh, and what would that be?

nancy

Oooooohhh, I can't wait to read it when he posts it. I'll bet it'll
wind up to be worthy of chairs lining the curb to watch. "-) I'll
bring some watermelon -- it's hotter than a ***** in heat here today,
with humidity to match. Where's notbob? Dams? Get your chairs
ready.

May I pull up a chair, too? What would you like to drink on this hot day?
Lemonade? Iced tea? Beer? Wine? 🙂

Jill

"Melba's Jammin'" in
news:[email hidden]...
| In article <[email hidden]>,
| "Nick Keighley" <[email hidden]> wrote:
|
| | ... so what's "half-and-half"? milk and water?
| | and what do Americans regard as "light cream". ...
|
| If I'm not mistaken, the FAQ file for rec.food.cooking
| explains the differences. Victor Sack maintains the FAQ
| and regularly posts pointers
| to it: http://vsack.homepage.t-online.de/rfc_faq.html

Yes, and also, this sort of thing has come up periodically here for many
years. (It long predates HTTP/HTML sites.) Some of the "translations" have
been repeatedly re-discovered on this and related newsgroups, every few
years. Below is a favorite example of mine from 1987, archived at Google,
but there are many others.

http://tinyurl.com/5ejqg