gold

It is these kinds of "conversations," as much as the information
resources, that makes me love stopping in here!

Christine

"Peter W.. Rowe," wrote in message
. ..
On Wed, 20 Oct 2004 21:49:19 -0700, in õ Carl West wrote:

then for a topper:
pint of skim milk and a pint of heavy cream

Now THAT one is fun. But to mix it up a tad more, and really make it a topper (for
your deserts, or your latte, perhaps), the skim milk should be steamed to a good rich
froth, and the cream whipped properly. Now try to predict which is heavier... Or
maybe, who cares. Just consume, knowing only that one will make YOU heavier than the
other...

Peter

"Peter W.. Rowe,"

then for a topper:

pint of skim milk and a pint of heavy cream

I haven't followed this thread but this one leads me to ask how much it
would weigh if non fat dry milk, rehydrated with heavy water were
substituted for the skim milk?

It might even satisfy a Frenchman.

js


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On Thu, 21 Oct 2004 04:50:14 GMT, Carl West
wrote:

then for a topper:
pint of skim milk and a pint of heavy cream

Hmmm....a pint is a measure of volume, not weight. Fat floats
on water, cream's got more fat than skim milk. I'm betting an
O'Doule's Dark with an order of steamer clams & garlic bread that the
skim milk is heavier than an equal volume of cream.

(Now, what they'll do to yer belt size is another matter.)

Cheers!
Neil