Fat free sour cream is one of the best inventions ever.
WORD. I mix it with marinara for a yummy pasta sauce, I use it in cooking and baking, I dip strawberries in it... YUM.
Oh, I get it. You just don't like who did the rescuing, that's all. Wishin' I was your boyfriend what's-his-height. Oh wait, he's run off.
Spike ,'Potential'
Natter 47: My Brilliance Is Wasted On You People
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
juliana - Nov 01, 2006 8:00:58 am PST #6749 of 10001
I’d be lying if I didn’t say that I miss them all tonight…
Vortex - Nov 01, 2006 8:14:28 am PST #6750 of 10001
"Cry havoc and let slip the boobs of war!" -- Miracleman
I love fat free sour cream. Must be careful using it in hot things, it breaks easier thatn regular.
Connie Neil - Nov 01, 2006 8:19:03 am PST #6751 of 10001
brillig
I go for low-fat in cooking, it seems the best compromise.
Jessica - Nov 01, 2006 8:19:15 am PST #6752 of 10001
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
You are ALL crazy, because fat-free sour cream is nast. Reduced fat, fine. Fat-free, a world of no.
Vortex - Nov 01, 2006 8:20:28 am PST #6753 of 10001
"Cry havoc and let slip the boobs of war!" -- Miracleman
Depends on what you're using it in. If sour cream is the main element, then I would use reduced fat (like on a baked potato), but in a sauce, I'd use it.
Topic!Cindy - Nov 01, 2006 8:21:38 am PST #6754 of 10001
What is even happening?
I don't think there's any liquid in my banana bread. I'll have to check the recipe later. I think it's just flour, baking soda and salt mixed into beaten egg, banana pulp, butter and sugar. The bananas leave it plenty moist. My recipe calls for orange zest. I never feel like doing that, so sometimes I throw in some lemon juice.
§ ita § - Nov 01, 2006 8:24:48 am PST #6755 of 10001
Well not canonically, no, but this is transformative fiction.
Well, I ended up one for oneing with the sour cream, and adding a dash of soy milk (I usually only have sour cream and heavy whipping cream representing the dairy family in the fridge) for texture. And I can never manage to buy and use lemons in a timely fashion, so I've been avoiding buying them. We shall see.
Got into a debate with a bunch of people about sour cream. I like it with almost anything, so they were trying to think of nasty combinations. Either it is the perfect food, or they have poor imaginations. With BBQ sauce? Sure!
lisah - Nov 01, 2006 8:24:59 am PST #6756 of 10001
Punishingly Intricate
My banana bread's liquid is vegetable oil that and the eggs and bananas keep it moist (and delicious)!
Amy - Nov 01, 2006 8:26:34 am PST #6757 of 10001
Because books.
Now I want banana bread.
And maybe some nachos, with full-fat sour cream.
lisah - Nov 01, 2006 8:29:49 am PST #6758 of 10001
Punishingly Intricate
Nachos are my fave sour cream vehicle!