These are not things in my part of the world. Giraffe seems more accurate.
My household tigers tell me they don’t care for bread.
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I was looking for double cream at the store and didn’t find any. I blame all of you for the results:
Now I have to make scones again… oh noes!
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Wow I’ve never seen clotted cream in a jar… I’m suspicious it may not be the same as my idea of Devonshire clotted cream… let us know how it goes!
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That screams Mayo to me…
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Is that similar to the proper Cornish stuff?
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Something seems wrong. It won’t have that tasty crust.
We do not talk about that place. There is evil cream there that does not sleep…
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The harred stuff in the us seems to be the same as the stuff I have had in England.
I’ve had two brands. One was made in Cornwall; the other in Exeter. I don’t think I could have told them apart. But I am just a tank.
Roddas the business when it comes to clotted cream.
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The UN will get back to you.
Eventually.
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I never put jam or cream on a scone (sconn) - just butter thick enough to take a dental impression. But i’m too far north to really have the fiery passion behind the debate that Devon/Cornwall feel.
If forced it would be jam first then dollop of cream.
Brown sauce on a bacon roll (roll not bap)
I’ve never seen clotted cream in a jar like that, how was it?
The roundup of creams around the world was really good - i’d add the difference between the extra thick double cream that’s spooned and the double cream that’s poured is how much it’s homogenised. Both are about 48-52% fat. If i remember the process correctly the extra thick cream’s homogenised at a higher pressure for smaller fat globules which don’t bind and make it thicker. Been about 10 years since i worked at the dairy though
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