Skinny Vs Skimmed
aquachimp
earlier featuring the consumption of skimmed milk, but she referred to
it as "skinny milk".
When I pointed out that the word is "skimmed" (I didn't explain why)
she replied "you know... there are some flaws in your language".
Jonathan Morton
news:a29da552-9db8-458f...@i37g2000yqn.googlegroups.com...
In the UK, and I suspect elsewhere, this is standard baristaspeak in
Starbucks and similar establishments.
Regards
Jonathan
annily
And in Australia, I think "skim milk" is more common than "skimmed
milk", but then we Aussies love to abbreviate.
Peter Moylan
We do indeed. We also say "ice cream".
--
Peter Moylan, Newcastle, NSW, Australia. http://www.pmoylan.org
For an e-mail address, see my web page.
John Dean
You also love to have a beer with Duncan
But you never ever ever get rolling drunk
--
John Dean
Oxford
John O'Flaherty
It makes sense, though, considering the other term "non-fat milk".
--
John
CDB
parents moved to Paris in 1946, and I with them, we had to boil milk
before drinking it, producing a kind of skin on top -- a source of
utter revulsion for me, at four. My mother had to skim off the skin
before I saw it, or it was no go the breakfast. (I wouldn't eat
eggsnot either.)
Mark Brader
> And in Australia, I think "skim milk" is more common than "skimmed
> milk", but then we Aussies love to abbreviate.
Abbreviate? "Skim milk" is the name for the stuff. It's only when 1%
or 2% milk is expanded to "partly skimmed milk" that the -ed appears.
--
Mark Brader, Toronto | "When you're up to your ass in alligators, maybe
m...@vex.net | you're in the wrong swamp." -- Bill Stewart
aquachimp
Traditionally, milk was left still allowing the fat to rise to the
top and when this was "skimmed" off for butter making (and much more),
what was left would have been lower fat milk.
I was aware that "skim milk" is AmE, but I see "Skimmed milk as being
more correct, at least traditionally speaking (I don't know how they
do it these days).
Peter Duncanson (BrE)
>"Annily":
>> And in Australia, I think "skim milk" is more common than "skimmed
>> milk", but then we Aussies love to abbreviate.
>
>Abbreviate? "Skim milk" is the name for the stuff. It's only when 1%
>or 2% milk is expanded to "partly skimmed milk" that the -ed appears.
Yor milk is obviously sold pre-abbreviated.
In rightpondian it is "skimmed milk". This from the UK Food Standards
Agency uses "skimmed":
http://www.eatwell.gov.uk/healthydiet/nutritionessentials/milkanddairy/
The UK Dairy Council calls it "(semi-)skimmed milk".
http://www.milk.co.uk/page.aspx?intPageID=43
It is labelled as and retailed as "(semi-)skimmed milk".
--
Peter Duncanson, UK
(in alt.usage.english)
Mark Brader
> Your milk is obviously sold pre-abbreviated.
Nice!
--
Mark Brader, Toronto "But I want credit for all the words
m...@vex.net I spelled *right*!" -- BEETLE BAILEY
James Silverton
My supermarket has both "skimmed milk" and "fat-free milk". They look
and taste identical and also have the same price and I think they are
the same but it seems worthwhile for the store's to package them
separately.
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
Hatunen
My wife likes a vente latte, skinny, one sweetener.
--
************* DAVE HATUNEN (hat...@cox.net) *************
* Tucson Arizona, out where the cacti grow *
* My typos & mispellings are intentional copyright traps *
Prai Jei
continuum:
We even have semi-skimmed milk ("semi-skilled" as my mother called it once)
which is presumably something in between, since its bottle top colour
(green) is intermediate in the spectrum between that of skimmed milk (red)
and full-cream milk (blue).
--
ξ:) Proud to be curly
Interchange the alphabetic letter groups to reply
Prai Jei
> Flaws in our character, rather: we must do it on purpose. When my
> parents moved to Paris in 1946, and I with them, we had to boil milk
> before drinking it, producing a kind of skin on top -- a source of
> utter revulsion for me, at four. My mother had to skim off the skin
> before I saw it, or it was no go the breakfast. (I wouldn't eat
> eggsnot either.)
If only *my* mother had done that. During cold weather she would insist on
warming the milk for my breakfast cereal in the morning, after which she
would *not* discard the skin but rather insist on its going on top of the
cornflakes. "It's good for you." Yuk!
Hatunen
See http://en.wikipedia.org/wiki/Fat_content_of_milk for teh
American defintitions of these. Skimmed milk is legally 0%-0.5%
fat.
"Fat-free" does not seem to be a legal designation.
James Silverton
>> aquachimp wrote on Sat, 17 Apr 2010 11:12:56 -0700 (PDT):
>>
>>> On Apr 17, 8:04 pm, m...@vex.net (Mark Brader) wrote:
>>>> "Annily":
>>>>
>> >>> And in Australia, I think "skim milk" is more common than
>> >>> "skimmed milk", but then we Aussies love to abbreviate.
>>>>
>>>> Abbreviate? "Skim milk" is the name for the stuff. It's
>>>> only when 1% or 2% milk is expanded to "partly skimmed
>>>> milk" that the -ed appears. -- Mark Brader, Toronto | "When
>>>> you're up to your ass in alligators, maybe m...@vex.net
>>>> | you're in the wrong swamp." -- Bill Stewart
>>
>>> Traditionally, milk was left still allowing the fat to rise
>>> to the top and when this was "skimmed" off for butter making
>>> (and much more), what was left would have been lower fat
>>> milk. I was aware that "skim milk" is AmE, but I see
>>
>>> speaking (I don't know how they do it these days).
>>
>> My supermarket has both "skimmed milk" and "fat-free milk".
>> They look and taste identical and also have the same price
>> and I think they are the same but it seems worthwhile for the
>> store's to package them separately.
> See http://en.wikipedia.org/wiki/Fat_content_of_milk for teh
> American defintitions of these. Skimmed milk is legally
> 0%-0.5% fat.
> "Fat-free" does not seem to be a legal designation.
There are differences among various chains. Some seem to have "skimmed"
and some "fat-free" but not both. The nutritional labels are essentially
identical.
Andrew B.
wrote:
By "your language" did she mean "English" or your own individual usage?
Peter Duncanson (BrE)
<pvstownse...@ntlworld.com> wrote:
>aquachimp set the following eddies spiralling through the space-time
>continuum:
>
>> My non-native English speaking wife was relaying a short story to me
>> earlier featuring the consumption of skimmed milk, but she referred to
>> it as "skinny milk".
>>
>> When I pointed out that the word is "skimmed" (I didn't explain why)
>> she replied "you know... there are some flaws in your language".
>
>We even have semi-skimmed milk ("semi-skilled" as my mother called it once)
>which is presumably something in between, since its bottle top colour
>(green) is intermediate in the spectrum between that of skimmed milk (red)
>and full-cream milk (blue).
http://www.milk.co.uk/page.aspx?intPageID=43
Semi skimmed milk
Semi skimmed milk is the most popular type of milk in the UK with a
fat content of 1.7%, compared to 4% in whole milk and 0.3% in
skimmed milk - see nutritional composition of milks
Skimmed milk
Skimmed milk has a fat content of between 0.1-0.3 %. Skimmed milk
therefore has nearly all the fat removed.
1% fat milk
The EU regulations for milk classification ...
On the 1st of January 2008 new regulations came into force to
facilitate consumer choice. Now any milk with a fat content other
than those laid out can also be considered as 'milk', provided that
its fat content is clearly indicated on the packaging in the form of
'….% fat'. However, these milks cannot be described as whole,
semi-skimmed or skimmed.
aquachimp
She doesn't differentiate on that point anymore than she would have
known that "skinny milk is an Aussy milk product's brand name:
http://www.theage.com.au/news/national/tainted-skinny-milk-recalled/2005/07/13/1120934301907.html?from=moreStories
HVS
Isn't it also the bog standard shorthand in coffee shops -- Starbucks, Costa,
whatever -- for skimmed milk? (Gran-day decaf iced skinny la-tay, 'n' all
that.)
--
Cheers, Harvey
CanEng and BrEng, indiscriminately mixed
Prai Jei
space-time continuum:
Have they at least allowed us to retain the various distinctive colours of
the bottle tops?
Peter Duncanson (BrE)
<pvstownse...@ntlworld.com> wrote:
I think so. I use only semi-skimmed and the (plastic) bottles always
have a green top. Whole milk has a red top and skimmed has a blue. That
is standard at all the places I buy or see milk.
HVS
Are you sure? I know with absolute certainty that in our Tescos and
Sainsburys around here,, red is skimmed and blue is whole milk. (I deeply
detest skimmed milk, which is why I know to avoid anytying with red tops or
other red labelling.)
Prai Jei
>> I think so. I use only semi-skimmed and the (plastic) bottles always
>> have a green top. Whole milk has a red top and skimmed has a blue. That
>> is standard at all the places I buy or see milk.
>
> Are you sure? I know with absolute certainty that in our Tescos and
> Sainsburys around here,, red is skimmed and blue is whole milk. (I deeply
> detest skimmed milk, which is why I know to avoid anytying with red tops
> or other red labelling.)
That's how I know them too. I think somebody has got his colours muxed ip.
musika
Peter Duncanson (BrE) <ma...@peterduncanson.net> typed:
t'other way round
i.e. red milk has a skimmed top and blue milk has a whole top.
> That is standard at all the places I buy or see milk.
--
Ray
UK
HVS
> In news:mu4ks5lmsg5f9t3pm...@4ax.com,
> Peter Duncanson (BrE) <ma...@peterduncanson.net> typed:
>> On Sat, 17 Apr 2010 20:58:45 +0100, Prai Jei
>> <pvstownse...@ntlworld.com> wrote:
>
>>>
>>> Have they at least allowed us to retain the various distinctive
>>> colours of the bottle tops?
>>
>> I think so. I use only semi-skimmed and the (plastic) bottles always
>> have a green top.
>
>> Whole milk has a red top and skimmed has a blue.
>
> t'other way round
> i.e. red milk has a skimmed top and blue milk has a whole top.
The dominance of semi-skimmed in the UK is, however, a fairly recent
phenomenon.
I grew up in Canada (1950s/60s) drinking semi-skimmed ("toopersent" as we
called it), but found it relatively difficult to find when we moved to
England in 1982: the standard choice for doorstep delivery was
unhomogenized whole milk, skimmed, or gold top.
I was extremely pleased when semi-skimmed became widely available; my
guess is that that happened in the mid-to-late 1980s.
Hatunen
I seem to have missed the short paragrapah uner the chart that
says, "In the USA, skimmed milk is also known as "fat free" milk,
due to USDA regulations stating that any food with less than ˝
gram of fat per serving can be labelled "fat free"."
Peter Duncanson (BrE)
wrote:
>>>> ' .% fat'. However, these milks cannot be described as whole,
>>>> semi-skimmed or skimmed.
>>>
>>> Have they at least allowed us to retain the various distinctive colours
>of
>>> the bottle tops?
>>
>> I think so. I use only semi-skimmed and the (plastic) bottles always
>> have a green top. Whole milk has a red top and skimmed has a blue. That
>> is standard at all the places I buy or see milk.
>
>Are you sure? I know with absolute certainty that in our Tescos and
>Sainsburys around here,, red is skimmed and blue is whole milk. (I deeply
>detest skimmed milk, which is why I know to avoid anytying with red tops or
>other red labelling.)
Sorry I reversed red and blue. I avoid both.
As you say red is skimmed and blue is whole.
Hatunen
<ma...@peterduncanson.net> wrote:
>On Sat, 17 Apr 2010 19:25:17 +0100, Prai Jei
><pvstownse...@ntlworld.com> wrote:
>
>>aquachimp set the following eddies spiralling through the space-time
>>continuum:
>>
>>> My non-native English speaking wife was relaying a short story to me
>>> earlier featuring the consumption of skimmed milk, but she referred to
>>> it as "skinny milk".
>>>
>>> When I pointed out that the word is "skimmed" (I didn't explain why)
>>> she replied "you know... there are some flaws in your language".
>>
>>We even have semi-skimmed milk ("semi-skilled" as my mother called it once)
>>which is presumably something in between, since its bottle top colour
>>(green) is intermediate in the spectrum between that of skimmed milk (red)
>>and full-cream milk (blue).
>http://www.milk.co.uk/page.aspx?intPageID=43
>
> Semi skimmed milk
>
> Semi skimmed milk is the most popular type of milk in the UK with a
> fat content of 1.7%, compared to 4% in whole milk and 0.3% in
> skimmed milk - see nutritional composition of milks
>
> Skimmed milk
>
> Skimmed milk has a fat content of between 0.1-0.3 %. Skimmed milk
> therefore has nearly all the fat removed.
In the USA skimmed milk (fat-free milk) has up to 0.5% fat
content. Whole milk is up to 3.25% fat.
> 1% fat milk
1% is "low fat" milk here.
the Omrud
> The dominance of semi-skimmed in the UK is, however, a fairly recent
> phenomenon.
>
> I grew up in Canada (1950s/60s) drinking semi-skimmed ("toopersent" as we
> called it), but found it relatively difficult to find when we moved to
> England in 1982: the standard choice for doorstep delivery was
> unhomogenized whole milk, skimmed, or gold top.
>
> I was extremely pleased when semi-skimmed became widely available; my
> guess is that that happened in the mid-to-late 1980s.
We moved into our first house in August 1982. We'd been able to buy
semi-skimmed in the supermarket, and now as home owners we obviously
needed a milkman. We collared the first one we saw delivering in our
road and asked him to leave us a pint of semi-skimmed every day.
"Well", he said, "I've got some at the moment but I'm not sure it's
going to catch on, so I can't promise to be able to deliver it for long".
--
David
Garrett Wollman
Hatunen <hat...@cox.net> wrote:
>In the USA skimmed milk (fat-free milk) has up to 0.5% fat
>content. Whole milk is up to 3.25% fat.
Normally exactly so, since "whole" milk isn't whole -- it's skim milk
to which exactly 3.25% butterfat has been added back in during
homogenization. All milk starts out whole, and is "skimmed" in a
centrifuge -- thereby removing all of the fat globules -- before the
desired amount of fat is added back in by the homogenization process.
That way, any excess fat beyond what is absolutely required by law can
be put into more profitable products, like butter and cream.
>> 1% fat milk
>
>1% is "low fat" milk here.
It used to be that "low fat" applied to anything other than "whole".
In my youth, 1/2%, 1%, and 2% where all called "low-fat". However,
about fifteen years ago, the milk labeling regulations were harmonized
with the regulations for other food products, with the result that
only 1% and 1/2% could be called "low-fat", and 2% -- still the
favorite of many consumers -- had to be called "reduced-fat" instead.
(A serving of 2% milk has 50% less fat than whole milk, which is
better than the 30% reduction required for "reduced fat", but too much
fat in absolute terms to be considered "low" in fat.)
-GAWollman
--
Garrett A. Wollman | What intellectual phenomenon can be older, or more oft
wol...@bimajority.org| repeated, than the story of a large research program
Opinions not shared by| that impaled itself upon a false central assumption
my employers. | accepted by all practitioners? - S.J. Gould, 1993
franzi
>
> We even have semi-skimmed milk ("semi-skilled" as my mother called it once)
> which is presumably something in between, since its bottle top colour
> (green) is intermediate in the spectrum between that of skimmed milk (red)
> and full-cream milk (blue).
British milk colour-coding systems.
I think I have woken up on a different planet. I have firmly fixed in my
mind that a red foil top signifies homogenised full cream milk, silver
foil ordinary weak milk, and gold foil Jersey or Guernsey milk. Green is
unpasteurised, aka not mucked about with.
But now you mention it, the plastic containers in which today's milk is
shipped do often seem to have blue and green screw tops, and I haven't
had doorstep delivery of foil-capped bottles for a while. How is the
innocent consumer to know what coding is being used this week?
Other posters seem to have stated a whole new system. Eviscerated milk
is red, weakened milk is green, and whole milk is blue, with no
distinction to show homogenisation. I wonder what happened to Jersey and
unpasteurised.
--
franzi
Peter Duncanson (BrE)
Milk is pasteurised and homogenised by default.
Peter Moylan
> annily wrote:
>> Jonathan Morton wrote:
>>> "aquachimp" <aqua...@aquachimp.freeserve.co.uk> wrote in message
>>> news:a29da552-9db8-458f...@i37g2000yqn.googlegroups.com...
>>>> earlier featuring the consumption of skimmed milk, but she referred
>>>> to it as "skinny milk".
>>>>
>>>> When I pointed out that the word is "skimmed" (I didn't explain why)
>>>> she replied "you know... there are some flaws in your language".
>>> Starbucks and similar establishments.
>>>
>> milk", but then we Aussies love to abbreviate.
>
> But you never ever ever get rolling drunk
I'd never have a beer with Malcolm
I'd never have a beer with Mal
We'd drink in stony silence
And he'd never ever ever ever call me pal
We'd drink at The Lodge in Canberra
Where the atmosphere's a bore
I'd never have a beer with Malcolm
There's guts on his door.
--
Peter Moylan, Newcastle, NSW, Australia. http://www.pmoylan.org
For an e-mail address, see my web page.
Robert Bannister
> Are you sure? I know with absolute certainty that in our Tescos and
> Sainsburys around here,, red is skimmed and blue is whole milk.
I wish we had a system. I am finding it increasingly difficult to pick
out real milk. They all seem to have had things taken out or added to
them. If only "milk" were one of those French wines or cheeses.
--
Rob Bannister
annily
> annily wrote:
>> Jonathan Morton wrote:
>>> "aquachimp" <aqua...@aquachimp.freeserve.co.uk> wrote in message
>>> news:a29da552-9db8-458f...@i37g2000yqn.googlegroups.com...
>>>> My non-native English speaking wife was relaying a short story to me
>>>> earlier featuring the consumption of skimmed milk, but she referred to
>>>> it as "skinny milk".
>>>>
>>>> When I pointed out that the word is "skimmed" (I didn't explain why)
>>>> she replied "you know... there are some flaws in your language".
>>> In the UK, and I suspect elsewhere, this is standard baristaspeak in
>>> Starbucks and similar establishments.
>>>
>> And in Australia, I think "skim milk" is more common than "skimmed
>> milk", but then we Aussies love to abbreviate.
>
>
So you reckon it should be "iced cream"? Makes sense I suppose, but I'd
never thought of it.
R H Draney
Once again, the passive voice conceals the guilty party....r
--
"Oy! A cat made of lead cannot fly."
- Mark Brader declaims a basic scientific principle
Peter Moylan
It used to be iced cream, but that was probably before I was born.
mm
<aqua...@aquachimp.freeserve.co.uk> wrote:
>My non-native English speaking wife was relaying a short story to me
>earlier featuring the consumption of skimmed milk, but she referred to
>it as "skinny milk".
>
>When I pointed out that the word is "skimmed" (I didn't explain why)
>she replied "you know... there are some flaws in your language".
LOL.
My grandmother used to refer to dietetic food as diabetic food,
because the reason she was told to eat food marked dietetic was that
she had diabetes. People drink skimmed milk to be skinny.
You must explain to your wife, like the child who knows not enough to
ask, what is skimmed about skimmed milk.
aquachimp
> On Sat, 17 Apr 2010 02:53:17 -0700 (PDT), aquachimp
>
Ah, it's a tad more complicated than that. Yes, people drink skimmed
milk to be skinny, but, as GW now informs us, all of the fat globules
are removed by centrifuge and then returned accordingly, which means
she's right, because not only is milk now not "skimmed" but milk
which has only been allowed a small percentage of fat to be returned
to it is skinny.
annily
> annily wrote:
>> Peter Moylan wrote:
>>> annily wrote:
>>>> Jonathan Morton wrote:
>>>>> "aquachimp" <aqua...@aquachimp.freeserve.co.uk> wrote in message
>>>>> news:a29da552-9db8-458f...@i37g2000yqn.googlegroups.com...
>>>>>
>>>>>> My non-native English speaking wife was relaying a short story to me
>>>>>> earlier featuring the consumption of skimmed milk, but she referred to
>>>>>> it as "skinny milk".
>>>>>>
>>>>>> When I pointed out that the word is "skimmed" (I didn't explain why)
>>>>>> she replied "you know... there are some flaws in your language".
>>>>> In the UK, and I suspect elsewhere, this is standard baristaspeak in
>>>>> Starbucks and similar establishments.
>>>>>
>>>> And in Australia, I think "skim milk" is more common than "skimmed
>>>> milk", but then we Aussies love to abbreviate.
>>> We do indeed. We also say "ice cream".
>> So you reckon it should be "iced cream"? Makes sense I suppose, but I'd
>> never thought of it.
>
> It used to be iced cream, but that was probably before I was born.
>
Likewise. I've only ever known it as "ice cream".
aquachimp
I thought the term "red tops" referred to tabloid "newspapers"
Yes, like the milk, watery and best avoided, but what of the health
benefits implied?
HVS
> I thought the term "red tops" referred to tabloid "newspapers"
> Yes, like the milk, watery and best avoided, but what of the health
> benefits implied?
Of skimmed versus semi-skimmed milk? I think the benefits are arguable: I
don't really accept that drinking milk with some of the fats left in it
(especially since my intake of milk isn't massive) is going to put me in a
premature grave any more than, say, eating an extra slice of toast in the
morning.
Tasha Miller
"John Dean" <john...@fraglineone.net> wrote in message
news:82u04d...@mid.individual.net...
> annily wrote:
>> Jonathan Morton wrote:
>>> "aquachimp" <aqua...@aquachimp.freeserve.co.uk> wrote in message
>>> news:a29da552-9db8-458f...@i37g2000yqn.googlegroups.com...
>>>> earlier featuring the consumption of skimmed milk, but she referred
>>>> to it as "skinny milk".
>>>>
>>>> When I pointed out that the word is "skimmed" (I didn't explain why)
>>>> she replied "you know... there are some flaws in your language".
>>>
>>> Starbucks and similar establishments.
"Skinny milk " is a brand name in Australia although I couldn't tell you off
the top of my head what its fat content is. One of my friends likes to order
what she calls a "why bother special" and that's a weak, skinny, decaf
latté. I'd much rather have a nice cup of warm water, it'd taste better.
>>>
>>
>> And in Australia, I think "skim milk" is more common than "skimmed
>> milk", but then we Aussies love to abbreviate.
>
Yep. "Skim milk" is usual, "skimmed milk" is not. Now I'm going to have to
look at what's actually printed on the cartons of liquid and dried low fat
milk.
> You also love to have a beer with Duncan
Well, yes of course, "because Duncan's my mate!"
(Thank you for the earworm, by the way.)
> But you never ever ever get rolling drunk
Certainly not, perish the thought!
> --
> John Dean
> Oxford
>
Peter Duncanson (BrE)
<et.in.arca...@googlemail.com> wrote:
>I wonder what happened to Jersey and
>unpasteurised.
"Jersey" and "Jersey and Guernsey" milk is available from some
retailers. Gold tops seem to be usual.
Sainsbury's sells "Sainsbury's Jersey Milk" and "Gold Top Fresh Milk,
Jersey and Guernsey".
It is more expensive than bog-standard semi-skimmed (in GB pounds):
1.00/ltr for Jersey (750ml)
and
1.04/ltr for Jersey and Guernsey (1ltr)
compared with
0.67/ltr (2.27ltr) or 0.76/ltr (1.13ltr) for semi-skimmed.
aquachimp
> On 18 Apr 2010, aquachimp wrote
>
> > I thought the term "red tops" referred to tabloid "newspapers"
> > Yes, like the milk, watery and best avoided, but what of the health
> > benefits implied?
>
> Of skimmed versus semi-skimmed milk?
Urm, no. I was just half thinking about playing with the comparison
between red tops (milk) and red tops (tabloids). Both being a bit
watery, is "fat" the cerebrel content of broadsheets. If so, I can see
how this "fat" can be bad for one as there are different kinds of
"fat" to be consummed there. But surely that wouldn't mean th
aquachimp
wrote:
> On Apr 18, 1:57 pm, HVS <use...@REMOVETHISwhhvs.co.uk> wrote:
>
> > On 18 Apr 2010, aquachimp wrote
>
> > > I thought the term "red tops" referred to tabloid "newspapers"
> > > Yes, like the milk, watery and best avoided, but what of the health
> > > benefits implied?
>
> > Of skimmed versus semi-skimmed milk?
>
> Urm, no. I was just half thinking about playing with the comparison
> between red tops (milk) and red tops (tabloids). Both being a bit
> watery, is "fat" the cerebrel content of broadsheets. If so, I can see
> how this "fat" can be bad for one as there are different kinds of
> "fat" to be consummed there. But surely that wouldn't mean th
But surely that wouldn't mean that tabloids are the "healthier"
option?
HVS
> On Apr 18, 5:57 pm, aquachimp <aquach...@aquachimp.freeserve.co.uk>
> wrote:
>> On Apr 18, 1:57 pm, HVS <use...@REMOVETHISwhhvs.co.uk> wrote:
>>
>>> On 18 Apr 2010, aquachimp wrote
>>
>>>> I thought the term "red tops" referred to tabloid "newspapers"
>>>> Yes, like the milk, watery and best avoided, but what of the health
>>>> benefits implied?
>>
>>> Of skimmed versus semi-skimmed milk?
>>
>> Urm, no. I was just half thinking about playing with the comparison
>> between red tops (milk) and red tops (tabloids). Both being a bit
>> watery, is "fat" the cerebrel content of broadsheets. If so, I can see
>> how this "fat" can be bad for one as there are different kinds of
>> "fat" to be consummed there. But surely that wouldn't mean th
>
> But surely that wouldn't mean that tabloids are the "healthier"
> option?
Only if the non-red-tops are "blue tops", is my guess....
John Dean
I like to have a bath with Malcolm
I like to have a bath with Malc
We splash in moderation
And when we're dry we share out the talc
--
John Dean
Oxford
Peter Duncanson (BrE)
<ma...@peterduncanson.net> wrote:
>On Sun, 18 Apr 2010 00:14:34 +0100, franzi
><et.in.arca...@googlemail.com> wrote:
>
>>I wonder what happened to Jersey and
>>unpasteurised.
>
>"Jersey" and "Jersey and Guernsey" milk is available from some
>retailers. Gold tops seem to be usual.
>
>Sainsbury's sells "Sainsbury's Jersey Milk" and "Gold Top Fresh Milk,
>Jersey and Guernsey".
I have just returned from the nearest Sainsbury's. While there I
eyeballed the rows of plastic milk bottles sufficient intently to curdle
the milk. The screwtops are as previously stated. In addition there is
"1% Fat" milk which comes in bottles with mauvish/purplish screwtops.
franzi
wrote:
> On Sun, 18 Apr 2010 13:12:26 +0100, "Peter Duncanson (BrE)"
>
> >On Sun, 18 Apr 2010 00:14:34 +0100, franzi
> ><et.in.arcadia.fra...@googlemail.com> wrote:
>
> >>I wonder what happened to Jersey and
> >>unpasteurised.
>
> >"Jersey" and "Jersey and Guernsey" milk is available from some
> >retailers. Gold tops seem to be usual.
>
> >Sainsbury's sells "Sainsbury's Jersey Milk" and "Gold Top Fresh Milk,
> >Jersey and Guernsey".
>
> I have just returned from the nearest Sainsbury's. While there I
> eyeballed the rows of plastic milk bottles sufficient intently to curdle
> the milk. The screwtops are as previously stated. In addition there is
> "1% Fat" milk which comes in bottles with mauvish/purplish screwtops.
>
I thought before this that there was still a strand of old-fashioned
customer-facing grocery about Sainsbury's, and it's satisfying to hear
that true rich milk can still be had there.
--
franzi
Leslie Danks
[...]
> Good work. I raise my hat to you for your devotion to research.
>
> I thought before this that there was still a strand of old-fashioned
> customer-facing grocery about Sainsbury's, and it's satisfying to hear
> that true rich milk can still be had there.
If you're far away from the nearest Sainsbury's, stirring the right amount
of single or double cream into "normal" milk is is an excellent
alternative.
--
Les (BrE)
Skitt
> Milk is pasteurised and homogenised by default.
I haven't checked in decades, but there used to be just pasteurized milk
readily available in stores. One had to be careful to get the type that was
also homogenized. Things might be different now.
--
Skitt (AmE)
grew up drinking milk that was neither pasteurized, nor homogenized.
Prai Jei
continuum:
> I thought the term "red tops" referred to tabloid "newspapers"
> Yes, like the milk, watery and best avoided, but what of the health
> benefits implied?
Some of the non-red tops aka titless wonders are also tabloid, but they have
retained some quality.
--
ξ:) Proud to be curly
Interchange the alphabetic letter groups to reply
Robin Bignall
<ma...@peterduncanson.net> wrote:
>On Sat, 17 Apr 2010 21:16:57 +0100, HVS <use...@REMOVETHISwhhvs.co.uk>
>wrote:
>
>>On 17 Apr 2010, Peter Duncanson (BrE) wrote
>>
>>> On Sat, 17 Apr 2010 20:58:45 +0100, Prai Jei
>>><pvstownse...@ntlworld.com> wrote:
>>>
>>>> Peter Duncanson (BrE) set the following eddies spiralling through the
>>>> space-time continuum:
>>>>
>>>>> On Sat, 17 Apr 2010 19:25:17 +0100, Prai Jei
>>>>> <pvstownse...@ntlworld.com> wrote:
>>>>>
>>>>>> aquachimp set the following eddies spiralling through the space-time
>>>>>> continuum:
>>>>>>
>>>>>>> My non-native English speaking wife was relaying a short story to me
>>>>>>> earlier featuring the consumption of skimmed milk, but she referred
>>to
>>>>>>> it as "skinny milk".
>>>>>>>
>>>>>>> When I pointed out that the word is "skimmed" (I didn't explain why)
>>>>>>> she replied "you know... there are some flaws in your language".
>>>>>>
>>>>>> We even have semi-skimmed milk ("semi-skilled" as my mother called it
>>>>>> once) which is presumably something in between, since its bottle top
>>>>>> colour (green) is intermediate in the spectrum between that of skimmed
>>>>>> milk (red) and full-cream milk (blue).
>>>>> http://www.milk.co.uk/page.aspx?intPageID=43
>>>>>
>>>>> Semi skimmed milk
>>>>>
>>>>> Semi skimmed milk is the most popular type of milk in the UK with a
>>>>> fat content of 1.7%, compared to 4% in whole milk and 0.3% in
>>>>> skimmed milk - see nutritional composition of milks
>>>>>
>>>>> Skimmed milk
>>>>>
>>>>> Skimmed milk has a fat content of between 0.1-0.3 %. Skimmed milk
>>>>> therefore has nearly all the fat removed.
>>>>>
>>>>> 1% fat milk
>>>>>
>>>>> The EU regulations for milk classification ...
>>>>>
>>>>> On the 1st of January 2008 new regulations came into force to
>>>>> facilitate consumer choice. Now any milk with a fat content other
>>>>> than those laid out can also be considered as 'milk', provided that
>>>>> its fat content is clearly indicated on the packaging in the form of
>>>>> ' .% fat'. However, these milks cannot be described as whole,
>>>>> semi-skimmed or skimmed.
>>>>
>>>> Have they at least allowed us to retain the various distinctive colours
>>of
>>>> the bottle tops?
>>>
>>> I think so. I use only semi-skimmed and the (plastic) bottles always
>>> have a green top. Whole milk has a red top and skimmed has a blue. That
>>> is standard at all the places I buy or see milk.
>>
>>Are you sure? I know with absolute certainty that in our Tescos and
>>Sainsburys around here,, red is skimmed and blue is whole milk. (I deeply
>>detest skimmed milk, which is why I know to avoid anytying with red tops or
>>other red labelling.)
>
>Sorry I reversed red and blue. I avoid both.
>
>As you say red is skimmed and blue is whole.
Mix 'em together, you might end up with mauve. A real lactic
innovation.
--
Robin
(BrE)
Herts, England
Mike Lyle
> annily wrote:
>> Peter Moylan wrote:
>>> annily wrote:
>>>> Jonathan Morton wrote:
>>>>> "aquachimp" <aqua...@aquachimp.freeserve.co.uk> wrote in message
>>>>> news:a29da552-9db8-458f...@i37g2000yqn.googlegroups.com...
>>>>>
>>>>>> My non-native English speaking wife was relaying a short story
>>>>>> to me earlier featuring the consumption of skimmed milk, but she
>>>>>> referred to it as "skinny milk".
>>>>>>
>>>>>> When I pointed out that the word is "skimmed" (I didn't explain
>>>>>> why) she replied "you know... there are some flaws in your
>>>>>> language".
>>>>> In the UK, and I suspect elsewhere, this is standard baristaspeak
>>>>> in Starbucks and similar establishments.
>>>>>
>>>> And in Australia, I think "skim milk" is more common than "skimmed
>>>> milk", but then we Aussies love to abbreviate.
>>>
>>> We do indeed. We also say "ice cream".
>>
>> So you reckon it should be "iced cream"? Makes sense I suppose, but
>> I'd never thought of it.
>
> It used to be iced cream, but that was probably before I was born.
Before we were born, vendors said "cream ices" in Vic, according to my
mother.
--
Mike.
Mike Lyle
To me "real milk" means unpasteurised, and in the days of glass bottles
in the UK it had a green top. This was established before all this
skimming nonsense took hold: green top for raw, silver for pasteurised,
gold for Channel Island, but all full-cream.
--
Mike.
HVS
Horses 'n' stuff. I worked Saturdays as a milkman's helper when I was 11
or 12 (early 1960s, in Ottawa), and the choices were homogenized whole milk
(called "homo" without any knowing winks or nudges); "2 per cent" (which is
what my family drank); and skimmed. As far as my childhood was concerned,
even unhomogenized -- never mind unpastuerized -- milk was a thing of the
past.
When I moved to England I was aware of much rapturous nostalgia about the
use of -- and usually paternal claims to -- the cream off the top of the
milk.
Here's something heretical: I found the whole "top of the milk" thing a
flipping nuisance. Since there was absolutely no nostalgia factor for me,
the DIY aspect of savouring little slugs of cream off the top of a bottle
of milk seemed, frankly, just a lot of fiddling about.
When I want some milk, I want some milk; if I want some cream, I buy some
cream. Problem solved, without the associated faffing about with
unhomogenized milk.
R H Draney
Was that a mutation of "creamed ices", then?...
(A popular Hawaiian treat is "shave ice")....r
Robert Bannister
And red for hummojenized.
--
Rob Bannister
Peter Moylan
> Mike Lyle filted:
>> Peter Moylan wrote:
>>> annily wrote:
>>>> Peter Moylan wrote:
>>>>> annily wrote:
>>>>>> And in Australia, I think "skim milk" is more common than "skimmed
>>>>>> milk", but then we Aussies love to abbreviate.
>>>>> We do indeed. We also say "ice cream".
>>>> So you reckon it should be "iced cream"? Makes sense I suppose, but
>>>> I'd never thought of it.
>>> It used to be iced cream, but that was probably before I was born.
>> Before we were born, vendors said "cream ices" in Vic, according to my
>> mother.
>
> Was that a mutation of "creamed ices", then?...
>
> (A popular Hawaiian treat is "shave ice")....r
>
Mark Brader
> I worked Saturdays as a milkman's helper when I was 11 or 12 (early
> 1960s, in Ottawa), and the choices were homogenized whole milk
> (called "homo" without any knowing winks or nudges);
(It still is, by the way.)
> "2 per cent" (which is what my family drank); and skimmed.
Agreed -- 1% came later -- except for the spelling of "skim". Now I never
had dealings with that kind back then, but are you sure you didn't pick up
the long version after moving to England?
--
Mark Brader | "...not one accident in a hundred deserves the name.
Toronto | [This occurrence] was simply the legitimate result
m...@vex.net | of carelessness." -- Washington Roebling
My text in this article is in the public domain.
HVS
> Harvey Van Sickle:
>> I worked Saturdays as a milkman's helper when I was 11 or 12 (early
>> 1960s, in Ottawa), and the choices were homogenized whole milk
>> (called "homo" without any knowing winks or nudges);
>
> (It still is, by the way.)
>
>> "2 per cent" (which is what my family drank); and skimmed.
>
> Agreed -- 1% came later -- except for the spelling of "skim". Now I never
> had dealings with that kind back then, but are you sure you didn't pick up
> the long version after moving to England?
Almost certainly, since apart from delivering the occasional bottle of the
stuff I didn't have dealings with it either in those days -- I don't recll my
parents ever having skim(med) milk in the house.
(And as mentioned upthread, I still intensely dislike it: skimmed milk is
what's left once they've removed all the milk from it.)
Mark Brader
> >> I worked Saturdays as a milkman's helper when I was 11 or 12 (early
Mark Brader:
>> ... except for the spelling of "skim". Now I never
>> had dealings with that kind back then, but are you sure you didn't pick up
>> the long version after moving to England?
Harvey Van Sickle:
> Almost certainly, since apart from delivering the occasional bottle of the
> stuff I didn't have dealings with it either in those days -- I don't recll my
> parents ever having skim(med) milk in the house.
Well, I just did a Google News Archive Search on the years 1955 to 1962,
looking for "skim milk", and bizarrely, the *first two hits* were from
the Ottawa Citizen.
However, I then changed the search to "skimmed milk" with the same dates,
and there were Ottawa Citizen hits for that too. So I guess both forms
of the phrase were then in use. Thanks.
--
Mark Brader, Toronto | "Whatever you are, be out and out,
m...@vex.net | not divided or in doubt." -- Brand (Ibsen)
Mike Lyle
> CDB set the following eddies spiralling through the space-time
> continuum:
>
>> Flaws in our character, rather: we must do it on purpose. When my
>> parents moved to Paris in 1946, and I with them, we had to boil milk
>> before drinking it, producing a kind of skin on top -- a source of
>> utter revulsion for me, at four. My mother had to skim off the skin
>> before I saw it, or it was no go the breakfast. (I wouldn't eat
>> eggsnot either.)
>
> If only *my* mother had done that. During cold weather she would
> insist on warming the milk for my breakfast cereal in the morning,
> after which she would *not* discard the skin but rather insist on its
> going on top of the cornflakes. "It's good for you." Yuk!
Good Lord! Since earliest childhood, I've regarded that skin on hot milk
as a special treat.
--
Mike.
R H Draney
>
>Well, I just did a Google News Archive Search on the years 1955 to 1962,
>looking for "skim milk", and bizarrely, the *first two hits* were from
>the Ottawa Citizen.
>
>However, I then changed the search to "skimmed milk" with the same dates,
>and there were Ottawa Citizen hits for that too. So I guess both forms
>of the phrase were then in use. Thanks.
All you've managed to prove is that Google knows where you live....r
James Silverton
Other folks: other strokes! I regard it as disgusting at very least.
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
R H Draney
By any chance are you one of those people who pick[s] the skin off brie?...
(For me, the very idea of "hot milk" is the disgusting part)....r
James Silverton
> James Silverton filted:
>>
>> Mike wrote on Sun, 18 Apr 2010 23:51:09 +0100:
>>
>>> Good Lord! Since earliest childhood, I've regarded that skin
>>> on hot milk as a special treat.
>>
>> Other folks: other strokes! I regard it as disgusting at very
>> least.
> By any chance are you one of those people who pick[s] the skin
> off brie?...
> (For me, the very idea of "hot milk" is the disgusting
> part)....r
I'll agree with you on *unflavored* hot milk. To me, it has a disgusting
odor anyway but I'll eat Brie completely.
Mike Lyle
> R H Draney wrote:
>> Mike Lyle filted:
>>> Peter Moylan wrote:
>>>> annily wrote:
>>>>> Peter Moylan wrote:
>>>>>> annily wrote:
>>>>>>> And in Australia, I think "skim milk" is more common than
>>>>>>> "skimmed milk", but then we Aussies love to abbreviate.
>>>>>> We do indeed. We also say "ice cream".
>>>>> So you reckon it should be "iced cream"? Makes sense I suppose,
>>>>> but I'd never thought of it.
>>>> It used to be iced cream, but that was probably before I was born.
>>> Before we were born, vendors said "cream ices" in Vic, according to
>>> my mother.
>>
>> Was that a mutation of "creamed ices", then?...
>>
>> (A popular Hawaiian treat is "shave ice")....r
>>
> Put the two together and you'll have "shave cream".
It always comes back to philosophy in the end, doesn't it? Not sure how
fashionable the Erasmic position is, though. So maybe just plain
erotosophy, with the Burma shave.
--
Mike.
Mark Brader
> (For me, the very idea of "hot milk" is the disgusting part).
Once, after several days traveling in German-speaking Switzerland
and ordering "kalte Milch" with my meals, I crossed into Italian-
speaking terrority and absentmindedly ordered "latte caldo" instead
of "latte freddo"). It was... surprisingly non-unpleasant.
--
Mark Brader, Toronto cat>/dev/null got your tongue?
m...@vex.net -- Jutta Degener
Mark Brader
>> Well, I just did a Google News Archive Search on the years 1955 to 1962,
>> looking for "skim milk", and bizarrely, the *first two hits* were from
>> the Ottawa Citizen.
>>
>> However, I then changed the search to "skimmed milk" with the same dates,
>> and there were Ottawa Citizen hits for that too. So I guess both forms
>> of the phrase were then in use. Thanks.
> All you've managed to prove is that Google knows where you live.
First, I don't live in Ottawa! Second, I proved that both forms of the
phrase occurred in an Ottawa paper around that time. And we were talking
about usage in Ottawa.
I don't know whether GNAS results are biased to give a higher priority to
results from the searcher's country. It is certainly the sort of thing
that they might do -- if I try to access the Google News home page I now
automatically get the Canadian version. But for normal searchs, any such
effect tends to be swamped by the uneven geographical distribution of the
news sources archived.
Just for kicks, what happens if someone in the US does the exact same
search? At <http://news.google.com/archivesearch/advanced_search?hl=en>,
fill in 1955 to 1962 as the date range, ask for 50 results, and put
"skim milk" (no quotes) in the exact-phrase field. Do you find the
Ottawa Citizen at the top of the results list? Or near the top?
--
Mark Brader, Toronto "Information! ... We want information!"
m...@vex.net -- The Prisoner
Robin Bignall
Yuk, you could have had mine with pleasure. That skin on the top of
rice pudding is an entirely different matter.
Peter Duncanson (BrE)
I tried it from the UK and the answer is Yes, the Ottawa Citizen is
first:
They'll enjoy real skim milk goodness at half the price .
Ottawa Citizen - Google News Archive - Jul 11, 1956
Of course, the size of Mr. Roy's happy family in a little out of the
ordinary. But it offers a dramatic illustration of how new Instant
nu-milk can save you ...
Nick Spalding
on Mon, 19 Apr 2010 15:16:51 -0500:
> Just for kicks, what happens if someone in the US does the exact same
> search? At <http://news.google.com/archivesearch/advanced_search?hl=en>,
> fill in 1955 to 1962 as the date range, ask for 50 results, and put
> "skim milk" (no quotes) in the exact-phrase field. Do you find the
> Ottawa Citizen at the top of the results list? Or near the top?
Yes, from Ireland it is number 1.
--
Nick Spalding
BrE/IrE
CDB
> Prai Jei wrote:
>>
>>> Flaws in our character, rather: we must do it on purpose. When my
>>> parents moved to Paris in 1946, and I with them, we had to boil
>>> milk before drinking it, producing a kind of skin on top -- a
>>> source of utter revulsion for me, at four. My mother had to skim
>>> off the skin before I saw it, or it was no go the breakfast. (I
>>> wouldn't eat eggsnot either.)
>>
>> If only *my* mother had done that. During cold weather she would
>> insist on warming the milk for my breakfast cereal in the morning,
>> after which she would *not* discard the skin but rather insist on
>> its going on top of the cornflakes. "It's good for you." Yuk!
>
> Good Lord! Since earliest childhood, I've regarded that skin on hot
> milk as a special treat.
>
in headology.
R H Draney
--
R H Draney
And from the US as well....
Wonder if Ottawa gets pride of place because of the number of links to it....r
Hatunen
wrote:
>James Silverton filted:
>>
>> Mike wrote on Sun, 18 Apr 2010 23:51:09 +0100:
>>
>>> Good Lord! Since earliest childhood, I've regarded that skin
>>> on hot milk as a special treat.
>>
>>Other folks: other strokes! I regard it as disgusting at very least.
>
>By any chance are you one of those people who pick[s] the skin off brie?...
>
>(For me, the very idea of "hot milk" is the disgusting part)....r
Even with chocolate in it?
--
************* DAVE HATUNEN (hat...@cox.net) *************
* Tucson Arizona, out where the cacti grow *
* My typos & mispellings are intentional copyright traps *
R H Draney
>
>Even with chocolate in it?
As far as I'm concerned, 'twas the Aztecs had a handle on the right way to drink
chocolate....r
Robert Bannister
I tried it from Australia and got Ottawa Citizen for the top two results.
--
Rob Bannister
Garrett Wollman
HVS <use...@REMOVETHISwhhvs.co.uk> wrote:
>Are you sure? I know with absolute certainty that in our Tescos and
>Sainsburys around here,, red is skimmed and blue is whole milk. (I deeply
>detest skimmed milk, which is why I know to avoid anytying with red tops or
>other red labelling.)
This afternoon I did a bit of research in a local (to me)
supermarket. Here's what I found:
Maker\Type "whole" 2% 1% skim
---------------------- ------- ------- ------- -------
Dean Foods red orange blue yellow
Whole Foods (bottled red purple pink blue
by Dean Foods)
Crescent Ridge (in silver red green gold
glass half-gals)
High Lawn (Jersey) N/A(*) N/A blue pink
H.P. Hood(**) red yellow blue lt.blue
So the consensus here in New England seems to be that red tops
indicate "whole" (if not whole) milk.
(*) High Lawn sells *real* whole milk, but none was available in the
store today. I believe they use a red cap for whole and a yellow cap
for 2%, but since I never buy those flavors I can't be certain. I'm
pretty sure there's one dairy that uses yellow for whole, but I don't
know which one.
(**) Data from photos on Web site -- Hood milk is not sold in the
store I visited.[1]
-GAWollman
[1] Most supermarkets sell three brands of milk, two of which are
exactly the same except for the name on the package. It is possible
to tell which ones are which by examining the plant number on the
package: the house brand will always be packaged in the same plant as
one of the other brands on offer. Whole Foods is unusual in offering
eight different brands of (cow's) milk, although both of their house
brands are packed by one of the other dairies. (In addition to the
four I've noted, they also have Organic Valley, their own "365
Organic" brand, and a third organic option that's processed by Dean
Foods, plus three brands of fake milk and two brands of goat's milk.)
When I was growing up, there were many more brands of milk in stores,
and no house brands: we had Hood, Idlenot, Fairdale Farms, and Booth
Bros., with at least three of those in every store. The move towards
"improved supply-chain management" has resulted in reduced consumer
choice of brands, even though the number of product options per brand
has increased.
--
Garrett A. Wollman | What intellectual phenomenon can be older, or more oft
wol...@bimajority.org| repeated, than the story of a large research program
Opinions not shared by| that impaled itself upon a false central assumption
my employers. | accepted by all practitioners? - S.J. Gould, 1993
R H Draney
>
>Mark Brader wrote:
>>
>> Just for kicks, what happens if someone in the US does the exact same
>> search? At <http://news.google.com/archivesearch/advanced_search?hl=en>,
>> fill in 1955 to 1962 as the date range, ask for 50 results, and put
>> "skim milk" (no quotes) in the exact-phrase field. Do you find the
>> Ottawa Citizen at the top of the results list? Or near the top?
>
>I tried it from Australia and got Ottawa Citizen for the top two results.
That makes five English-speaking countries (.us, .ca, .uk, .ie and .au) that all
get Ottawa at the top of the list...we've yet to hear from Mr Hayes....r
Peter Duncanson (BrE)
>Robert Bannister filted:
>>
>>Mark Brader wrote:
>>>
>>> Just for kicks, what happens if someone in the US does the exact same
>>> search? At <http://news.google.com/archivesearch/advanced_search?hl=en>,
>>> fill in 1955 to 1962 as the date range, ask for 50 results, and put
>>> "skim milk" (no quotes) in the exact-phrase field. Do you find the
>>> Ottawa Citizen at the top of the results list? Or near the top?
>>
>>I tried it from Australia and got Ottawa Citizen for the top two results.
>
>That makes five English-speaking countries (.us, .ca, .uk, .ie and .au) that all
>get Ottawa at the top of the list...we've yet to hear from Mr Hayes....r
Using Google news, South Africa
http://news.google.co.za/archivesearch/advanced_search?hl=en
The first and third results are for Ottawa Citizen. The Wall Street
Journal is second:
Sales of Skim Milk Spurt as More Folks Count Their Calories
Pay-Per-View - Wall Street Journal - ProQuest Archiver - Oct 25,
1957
rir Michel reports his salsa of regular milk have increased some Sr
to 8om the last Sae yeah Skim milk sales are up 150y to 200 in the
same penodFive years ...
Do I detect OCRed material?
Peter Moylan
floating in the milk.
The milk, of course, had to come from the top of the bottle. Our milk
was delivered at about 6 am. We all competed to bring in the milk from
the box at the front fence. The final result was a lot of bottles from
which the first little bit had been poured.
Peter Moylan
> R.H. Draney:
>> (For me, the very idea of "hot milk" is the disgusting part).
>
> Once, after several days traveling in German-speaking Switzerland
> and ordering "kalte Milch" with my meals, I crossed into Italian-
> speaking terrority and absentmindedly ordered "latte caldo" instead
> of "latte freddo"). It was... surprisingly non-unpleasant.
One of the biggest hazards of travelling through Europe: the "C" on the
taps.
Mike Lyle
My mother, mostly. Looking back, it's positively frightening how a quiet
little Victorian lady can be such a puppeteer. I'm told I saw an
aeroplane blow up in mid-air, but she managed to wipe out the memory
entirely. I don't, in fact, think she need, or even should, have done
that; but being programmed to eat pretty well anything was handy in
places such as the Sudan. Raw lights, anyone?
--
Mike.
Mark Brader
> Do I detect OCRed material?
I daresay. A lot of GNAS hits are presented in Google Books fashion.
--
Mark Brader, Toronto | "We don't use clubs; they weren't invented here.
m...@vex.net | We use rocks." -- David Keldsen
Roland Hutchinson
And on chocolate pudding.
--
Roland Hutchinson
He calls himself "the Garden State's leading violist da gamba,"
... comparable to being ruler of an exceptionally small duchy.
--Newark (NJ) Star Ledger ( http://tinyurl.com/RolandIsNJ )
Roland Hutchinson
> R.H. Draney:
>> (For me, the very idea of "hot milk" is the disgusting part).
>
> Once, after several days traveling in German-speaking Switzerland and
> ordering "kalte Milch" with my meals, I crossed into Italian- speaking
> terrority and absentmindedly ordered "latte caldo" instead of "latte
> freddo"). It was... surprisingly non-unpleasant.
I imagine that's because you got steamed milk rather than scalded milk.
I personally adore the former (it's the only thing I'll drink at
Starbucks) and abominate the latter.
R H Draney
>
>On Mon, 19 Apr 2010 21:28:54 +0100, Robin Bignall wrote:
>
>> On Sun, 18 Apr 2010 23:51:09 +0100, "Mike Lyle"
>> <mike_l...@REMOVETHISyahoo.co.uk> wrote:
>>>
>>>Good Lord! Since earliest childhood, I've regarded that skin on hot milk
>>>as a special treat.
>>
>> Yuk, you could have had mine with pleasure. That skin on the top of
>> rice pudding is an entirely different matter.
>
>And on chocolate pudding.
ObBestOfAllPossibleWorlds: I had chocolate rice pudding for dessert this
evening....r
musika
Roland Hutchinson <my.sp...@verizon.net> typed:
> On Mon, 19 Apr 2010 15:03:33 -0500, Mark Brader wrote:
>
>> R.H. Draney:
>>> (For me, the very idea of "hot milk" is the disgusting part).
>>
>> Once, after several days traveling in German-speaking Switzerland and
>> ordering "kalte Milch" with my meals, I crossed into Italian-
>> speaking terrority and absentmindedly ordered "latte caldo" instead
>> of "latte freddo"). It was... surprisingly non-unpleasant.
>
> I imagine that's because you got steamed milk rather than scalded
> milk. I personally adore the former (it's the only thing I'll drink at
> Starbucks) and abominate the latter.
Is that a "Skinny Latter"? No wonder.
--
Ray
UK
Roland Hutchinson
No, it's a "steamer". Made with whole milk by default. I suppose the
non-fat version must be a "skinny steamer".
Fran Kemmish
> Mark Brader wrote:
>> Just for kicks, what happens if someone in the US does the exact same
>> search? At <http://news.google.com/archivesearch/advanced_search?hl=en>,
>> fill in 1955 to 1962 as the date range, ask for 50 results, and put
>> "skim milk" (no quotes) in the exact-phrase field. Do you find the
>> Ottawa Citizen at the top of the results list? Or near the top?
>
> I tried it from Australia and got Ottawa Citizen for the top two results.
>
It must be all in the timing. I (in Boston MA) got Chicago Tribune and
LA Times as the top two results, followed by the Ottawa Citizen third,
and the Wall Street Journal fourth.
Fran
pCarsten
> In article <83t9if...@mid.individual.net>,
> Fran Kemmish <fkem...@gmail.com> wrote:
>
>> <http://news.google.com/archivesearch/advanced_search?hl=en>
>
> I'm in Denver and I got:
>
> They'll enjoy real skim milk goodness at half the price .
> Ottawa Citizen - Google News Archive - Jul 11, 1956
> Of course, the size of Mr. Roy's happy family in a little out of the
> ordinary. But it offers a dramatic illustration of how new Instant
> nu-milk can save you ...
> Google News Archive
> All 2 related - Related web pages
>
> Sales of Skim Milk Spurt as More Folks Count Their Calories
> Pay-Per-View - Wall Street Journal - ProQuest Archiver - Oct 25, 1957
> rir Michel reports his salsa of regular milk have increased some Sr to
> 8om the last Sae yeah Skim milk sales are up 150y to 200 in the same
> penodFive years ...
>
>
> as my first tow results.
Same from Denmark, using news.google.dk