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MikeAqua:tdgeek:I think the nurses sucking it up is far worse than no cream for the latte
Well you've crossed a line now .. everyone knows there is no cream in a latte.

Geektastic:MikeAqua:
tdgeek:
I think the nurses sucking it up is far worse than no cream for the latte
Well you've crossed a line now .. everyone knows there is no cream in a latte.
Surely there would be unless you used skimmed milk?
Americans call milk, cream...
Pumpedd:Geektastic:MikeAqua:tdgeek:
I think the nurses sucking it up is far worse than no cream for the latte
Well you've crossed a line now .. everyone knows there is no cream in a latte.
Surely there would be unless you used skimmed milk?Americans call milk, cream...

Pumpedd:
Americans call milk, cream...
What do they call cream?
Mike
MikeAqua:
Pumpedd:
Americans call milk, cream...
What do they call cream?
Health food?
Here is a crazy notion, lets give peace a chance.
MikeB4:
MikeAqua:
Pumpedd:
Americans call milk, cream...
What do they call cream?
Health food?
Coffee creamer? It's natural stuff - came out of some kind of a plant - that's right a "chemical" plant:
corn syrup solids, hydrogenated vegetable oil, sodium caseinate, dipotassium phosphate, mono- and diglycerides, sodium aluminosilicate, artificial flavor and annatto color
Fred99:
Coffee creamer? It's natural stuff - came out of some kind of a plant - that's right a "chemical" plant:
corn syrup solids, hydrogenated vegetable oil, sodium caseinate, dipotassium phosphate, mono- and diglycerides, sodium aluminosilicate, artificial flavor and annatto color
Compared to that stuff cream does sound like a health food.
Mike
Pumpedd:
Americans call milk, cream...
For North America, the milk used in coffee is mostly "whole milk" with 3% fat or "half and half" with over 3% fat. Wait staff often refer to all available milk as "cream" even though it doesn't strictly fit the definition.
MikeAqua:
Fred99:
Coffee creamer? It's natural stuff - came out of some kind of a plant - that's right a "chemical" plant:
corn syrup solids, hydrogenated vegetable oil, sodium caseinate, dipotassium phosphate, mono- and diglycerides, sodium aluminosilicate, artificial flavor and annatto color
Compared to that stuff cream does sound like a health food.
I actually shudder most at the description of something as "corn syrup solids".
They use an enzymatic process to produce glucose (then fructose) from the corn to make "HFCS".
First, the enzyme α-amylase is added to a mixture of corn starch and water. α-amylase is secreted by various species of the bacterium Bacillus and the enzyme is isolated from the liquid in which the bacteria were grown. The enzyme breaks down the starch into oligosaccharides, which are then broken into glucose molecules by adding the enzyme glucoamylase, known also as "γ-amylase". Glucoamylase is secreted by various species of the fungus Aspergillus; the enzyme is isolated from the liquid in which the fungus is grown.
Presumably the "corn syrup solids" is the remaining insoluble gunk that sinks to the bottom of the reactor vessel. Enjoy.
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