IIRC; that place has sausage muffins (no egg). some of their stuff isn’t on that giant menu. They always want you to get a combo.
I didn’t like blueberries either until I got older. Now I can eat a bucket full. The muffin recipe at America’s Test Kitchen is tops. Make that sans blueberries and you’ll have delicious muffins, but not blueberry muffins.
Anyway, one type of food, candy, rarely has any of what it’s called. No cherry in cherry candy for example, only artificial flavor. I read about a taste test in which pretty much everybody preferred the artificial flavors over the real thing.
But it’s not supposed to be sour.
Of course the taste is different, as is the smell - that’s the whole point of the garlic/no garlic difference! But the color, thickness and texture are the same.
Ah, butter drop dos.
(No, I’m serious, that’s what the cookie Ruth Wakefield modified was called. Look it up. And no, I have no idea what it means either.)
Not sour? I think you’re thinking of something else.
And there many different versions of allioli. Not (usually) so with mayo, though some are lately becoming available. Try Baconaise.
This reminds me - when I was a kid, my mom made oatmeal cookies, and she made oatmeal-raisin cookies, but the former wasn’t just the latter with the raisins left out, and the latter wasn’t just the former with raisins added. They were two completely different recipes. And as I look back on those two recipes with my adult professional cooking experience, the oatmeal recipe would not have been as good with raisins added, and the oatmeal-raisin recipe would have been kind of bland and boring without the raisins.
Now, at my current job, we make oatmeal-molasses-raisin cookies that would work with or without the raisins.
Mexican crema is sour, but not quite as sour as US sour cream. It also tends to be runnier. It’s probably closest to something like creme fraiche (which is also a type of sour cream.) They are all cultured, soured dairy products.
Now that I think about it, I think I’d prefer crema to sour cream when eating Mexican food. I always end up leaving the sour cream out because it’s always so thick/stiff that it’s next to impossible to “spread” it evenly. The problem is that the ingredients you put in tacos or wrap up in a burrito are loose (unlike, say, the sliced meat or bologna you put in a sandwich), and the sour cream is always at the end of the buffet with the salsa - it’s treated like a “topping”. But you can’t spread it around without knocking half of the meat/rice/lettuce/tomatoes/onions out of your taco, so you end up with a big lump of sour cream in one spot. Crema looks like you could sort of drizzle it over everything.
Exactly. Crema is much better on tacos, etc. Especially the crispy type. It flows down inside and provides a nice counterpoint to the spicy stuff.
I like it on soups and such too. You can thin sour cream a little by stirring, but I’d rather have crema. It’s beginning to show up in stores.
Thin your sour cream with a little milk, put it in a squeeze bottle, and go!
Okay.
mangeorge, my contribution started with the point that what was originally called mayo (and alliolli) and what goes by those names in the US are different animals. You seem to have missed it.
Yeah, that’s what I was thinking of, the US version makes my teeth hurt.
Nava, I have no idea what you’re argueing about. I thought you said that mexican crema wasn’t supposed to be sour. We just added that it is. Sorry if you misunderstood. No insult intended.