h a l f b a k e r yYou think: Aha! We go: ha, ha.
add, search, annotate, link, view, overview, recent, by name, random
news, help, about, links, report a problem
browse anonymously,
or get an account
and write.
register,
|
|
|
Supermarkets now seem to stock a bewildering range of different milks; full fat, extra creamy, half-and-half, low fat, no fat ... fortunately they're often (but not always) colour coded.
Problems arise when a particular type of milk is desired, but the shop has sold out of that type. Plenty of all
the others, but none of type "n".
This problem can be neatly avoided by visiting an establishment which uses the new BorgCo postmix reblender for milk.
All milk is delivered to the store as fat-free, in a refrigerated semibulk container, along with a cartridge of butter.
Should you desire fat free milk, then the machine dispenses a container of the chosen size, capped and sealed. One container of each size and milk type is always waiting in the refrigerated "ready use" compartment, like a vending machine. When that container is removed by a customer, the processing system automatically blends a new portion of milk to the desired specification, and drops it into the slot in the compartment.
The benefits of such a system are so obvious that no further explanation is needed.
you can add flavours, too --but tutti fruitti?? yuck
http://www.thebhlgr...nehillproducts#milk
[xandram, Sep 23 2011]
your machine just won't fly
http://idle.slashdo...non&utm_medium=feed
...it can't turn out this type of milk [swimswim, Sep 23 2011]
Cream Maker
http://blog.modernm...g-newest-home-aids/
blends butter and milk to make cream. June, 1935. [pocmloc, Sep 23 2011]
Please log in.
If you're not logged in,
you can see what this page
looks like, but you will
not be able to add anything.
Annotation:
|
| |
mmmkay, tentative bun pending so what's the difference between buttermilk and x% cream then ? |
|
| |
Just the label actually, but consumers are very stupid. It's something we've rather come to rely on here at BorgCo. |
|
| |
+ It's a possibility...(half and halfbaked) |
|
| |
won't work. Butter isn't cream. |
|
| |
Well, you know how they churn butter, can't they just un-churn it? |
|
| |
No, but butter was cream at one point in its production. |
|
| |
Apply enough heat, pressure, mechanical agitation and emulsifiers and it's possible. |
|
| |
why not just skip butter and make it a dollop of double-cream. |
|
| |
(+) but now I've got
His milkshake brings all the Borg to the yard, damn right it's better than yours, damn right...
stuck in my head. |
|
| |
"If you build it, we will come … " |
|
| |