Is Mexican sour cream different then crema? Because I don't think I've ever had anything called "sour cream" and now I'm curious.
Willow, check you out! Witch-Fu!
Buffy ,'Lessons'
Spike's Bitches 46: Don't I get a cookie?
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risqué (and frisqué), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
Stephanie - Sep 12, 2011 3:57:23 pm PDT #29416 of 30000
Trust my rage
Amy - Sep 12, 2011 4:02:26 pm PDT #29417 of 30000
Because books.
Ooh, god, that sounds good.
Barb - Sep 12, 2011 4:07:56 pm PDT #29418 of 30000
“Not dead yet!”
Yeah, Stephanie-- there's crema agria and regular crema. Regular crema is a little thinner and doesn't have the tanginess of agria. Crema's a great ingredient for making queso-- keeps the cheese from clumping up and resolidifying once it begins cooling. Cacique makes both, along with several other types of crema. [link]
Anne W. - Sep 12, 2011 4:12:11 pm PDT #29419 of 30000
The lost sheep grow teeth, forsake their lambs, and lie with the lions.
Yum. That sounds very delish.
Stephanie - Sep 12, 2011 4:22:59 pm PDT #29420 of 30000
Trust my rage
I will have to try the agria version. I haven't seen it, that I know of, and I've had lots of Mexican food lately. BUt it will give us something good to try.
smonster - Sep 12, 2011 4:23:11 pm PDT #29421 of 30000
We won’t stop until everyone is gay.
Mexican sour cream is to regular sour cream as Greek yogurt is to regular yogurt. Slightly thicker consistency, a little bit richer flavor overall.
Oh my gracious, I'm so glad to know this. I can't find Nancy's Sour Cream around here (even though Whole Foods carries their cottage cheese) and that info should help me find a good substitute.
I dealt by watching the first ep of Terriers and giving myself a mani-pedi. Wet'n'Wild gray/green/purple holo on the toes, and orange nails with my new faded turquoise shimmer crackle on top.
Gosh, remember when nail polish was pretty much pink, red, or clear? These are glorious times, truly.
I'm a wuss, it's gonna be via email.
eta also with the nails, I'm trying a new top coat. I have tool training again tomorrow, I'll let y'all know how it holds up! So far, I'm impressed with the drying time, we'll see if I end up with sheet prints.
sj - Sep 12, 2011 4:29:16 pm PDT #29422 of 30000
"There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea."
Barb, that sounds yum and now I have to search for Mexican sour cream.
I was incredibly lazy tonight and made a quick vodka cream sauce with pasta and some green beans. The sauce was the first thing I learned how to cooks so I can practically make it in my sleep. The green beans were actually purple ones from the farmers market, but I was very disappointed to find out when you steam them they turn green.
Hil R. - Sep 12, 2011 4:31:01 pm PDT #29423 of 30000
Sometimes I think I might just move up to Vermont, open a bookstore or a vegan restaurant. Adam Schlesinger, z''l
I've got this year's fall semester plague. Students are all germy. It feels like my ear is about to explode.
Strix - Sep 12, 2011 4:32:35 pm PDT #29424 of 30000
A dress should be tight enough to show you're a woman but loose enough to flee from zombies. — Ginger
Ooh, that's good to know, Barb, about the crema. I will have to try that for the first batch of fall chili.
(Yes, I eat my spicy-ass chili with shredded cheddar and sour cream on it. And Fritos.)
SailAweigh - Sep 12, 2011 4:37:37 pm PDT #29425 of 30000
Nana korobi, ya oki. (Fall down seven times, stand up eight.) ~Yuzuru Hanyu/Japanese proverb
My chili usually ends up with cheese and onions on it. Something about the bite of raw onion just really finishes off a good chili for me.