Crop of the Cream

One of the essentials you’ll find in our refrigerator is a container of “half & half”.  The 50/50 concoction of milk and light cream creates the perfect texture in our morning cup of coffee.  Anything leaning more towards nonfat just doesn’t cut it for us.  Earlier this week I noticed (with a wry smile) our half & half was parked right next to a tall, red can of Reddi Wip.  Talk about your polar opposites.  In the Jeopardy category of “Cream”, it doesn’t get much different.

Today’s topic is brought to you by the makers of Häagen-Dazs.  My wife brought home a couple of containers of their ice cream the other night, and right after dinner I was eager to dig in.  The little tubs were smaller than what I was used to but I figured it was a good way to curb consumption.  After the first bite however, I realized something wasn’t quite right.  Or maybe it was very right.  Turns out, I was enjoying the coffee flavor of Häagen-Dazs’ “cultured crème”.  In other words, yogurt instead of ice cream.

Häagen-Dazs describes its new product as “a unique blend of dairy cultures that offer a smoother taste experience unlike the slightly sour flavor of traditional yogurt.”  Okay, that’s a mouthful (ha).  It’s a tasty mouthful but it’s also just another spin on food products with creamy consistencies.  We foodies are all about “mouth feel” aren’t we?

You probably have more cream-based products in your refrigerator/freezer than you realize.  Go take a look.  It wouldn’t surprise me to learn you also have a can of Reddi Wip (at least you Americans), as well as a tub of sour cream, several sticks of butter, several flavors of ice cream, and whatever version of “creamer” you prefer in your coffee.

Cream itself is, of course, the higher fat layer skimmed from the top of raw milk.  It’s sold in several grades depending on the butterfat content.  IMHO the Canadians have the most straightforward set of descriptors, as follows:

  • 40% milk fat: manufacturing cream (not available as retail)
  • 33-36%: whipped cream (for topping)
  • 15-18%: table cream (for coffee)
  • 10%: half and half (for cereal, sauces, and soups)
  • 3-10%: light cream (lower-fat alternative to any of the above)

Other countries complicate the matter, but often for the better.  The French have their crème fraîche, which belongs in the 40% category above and makes for a nice unsweetened topping on a very sweet dessert.  The Swiss produce a “double cream” that hits closer to 45% and is probably as thick as yogurt.  And the Brits are famous for their “clotted cream”, which tops the milk fat charts at 45% and spreads on a scone like butter.

Whether “cream” or “crème” (or even “crema”), the word enhances the appeal of a food product.  Consider cream pie versus just “pie”.  Cream puff instead of just “puff”.  Want a cookie, or how about a cookie with cream filling?  And anything with buttercream frosting – versus just “frosting” – is more decadent.  Heck, I’d even try “plant cream” if you asked me to (the vegan spin on dairy).

For my money, any product with “Häagen-Dazs” printed on the label is worth a try.  Their ice cream products are the cream of their crop but it’s safe to say I’ll be buying more of their cultured crème cups.  Not a bad substitute for less healthy dessert options.  And just the latest entry in the crop of the cream.

LEGO Notre-Dame de Paris – Update #10

(Read about the start of this “church service” in Highest Chair)

Roses are red, violets are… hang on, hang on; back up the truck.  In Notre-Dame de Paris, roses are stained-glass windows.  Bags 17 and 18… of 34 bags of pieces, focused almost entirely on the construction of the cathedral’s spectacular wheel-like windows.  Today we worked away from the model to completely build two of the three roses, then installed them above the north and south walls of the cathedral’s transept.  The LEGO versions aren’t nearly as intricate as the real windows but each one is still made up of thirty tiny pieces.

LEGO’s rose windows are necessarily simplified, but that’s not to take away from the craftsmanship of the windows in Notre-Dame de Paris.  The transept roses are forty-two feet in diameter (about the width of a basketball court).  The artwork of their dozens of panes of stained glass contains scenes from the life of Christ, the twelve apostles, as well as martyrs, virgins, angels, saints, and more.  It’s a wonder these windows were created way back in the year 1250.  It’s also a wonder they’ve lasted through wars and such, undamaged, for almost 800 years now.

Besides the rose windows, we added more structure to the rising walls of the nave today, the area on the left side of the photo covered in gray.  I point this out because the sanctuary is getting more and more closed in as we anticipate more of the roof structure above.  Lest I’m fooled into thinking we’re almost complete, the fact is we have another sixteen bags of pieces to go!

Running build time: 8 hrs. 58 min.

Total leftover pieces: 28

Some content sourced from the Häagen-Dazs Cultured Crème website, and Wikipedia, “the free encyclopedia”.

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Author: Dave

Five hundred posts would suggest I have something to say… This blog was born from a desire to elevate the English language, highlighting eloquent words from days gone by. The stories I share are snippets of life itself, and each comes with a bonus: a dusted-off word I hope you’ll go on to use more often. Read “Deutschland-ish Improvements” to learn about my backyard European wish list. Try “Slush Fun” for the throwback years of the 7-Eleven convenience store. Or drink in "Iced Coffee" to discover the plight of the rural French cafe. On the lighter side, read "Late Night Racquet Sports" for my adventures with our latest moth invasion. As Walt Whitman said, “That the powerful play goes on, and you may contribute a verse.” Here then, my verse. Welcome to Life In A Word.

30 thoughts on “Crop of the Cream”

  1. We keep a container of half and half in our refrigerator too. We no longer can buy what I grew up calling coffee cream, you call table cream. I don’t know why it’s no longer in the stores, but figure in its absence using half and half means we’re ingesting less butter fat so maybe it’s a blessing in disguise. The Lego’s rose window is amazing.

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    1. Interesting to see the various “cream” terms in use, Ally. It’s always been either “half & half” or “heavy whipping cream” in our house (not “table” or “coffee”). Makes me think of “soda” vs. “soft drink”. And yes, the rose windows may be the most elegant feature of Notre-Dame de Paris. It was certainly a thrill to reach this stage of the build.

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  2. We keep some Reddi Whip at the ready too. The Mrs likes a dish of Greek Yogurt and Blackberries with a little spray of Reddi Whip on top for breakfast.

    Heavy Whipping Cream is occasionally in our fridge – it (and some butter, of course) makes some dandy mashed potatoes!

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    1. No matter how “healthy” our refrigerator is, it seems we always find room for a can of Reddi Wip. Homemade whipped cream is miles better, but who really wants to go that route when the can is right there in front of you?

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  3. When we lived in England, clotted cream was one of my favourite food discoveries! Cornish Pasties too.

    The LEGO rose windows are pretty impressive! I’m not sure whether I still have the dexterity to make 30 little pieces all fit together!

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    1. Cornish Pasties, oh my! My grandmother made them from scratch and they were delicious. I’ve only had the clotted cream on scones but it’s the perfect companion to lemon curd. Yes, it was a thrill to build and install the rose windows (and there’s one more to come on the west end). Notre-Dame de Paris was probably already on my bucket list, but thanks to LEGO I sense I’ll be seeing the cathedral sooner than later.

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  4. My wife is from England and she misses her clotted cream and double cream. While you can get them here, it not always easy to find. Still, the stuff we get when we visit her family is so good that it makes me want to move over the pond.

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    1. My brother and his wife gift homemade scones from a CA baker every year at Christmas, including (authentic) clotted cream and lemon curd. The combination is delicious beyond description.

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  5. I’ve been doing half n half in my coffee because it avoids the sugar. But, I would still prefer coffee creamer because it’s flavored and, well, sweeter. I would’ve been disappointed by the yogurt ice cream. If I’m going to eat ice cream, I want ALL the flavor, screw the health! 😛

    Rose window looks great!

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    1. I can always count on your refreshing candor, Ilsa. We can agree to disagree on sweetening coffee (though twenty years ago I would’ve agreed). But I gotta have my splash of half & half – straight black just doesn’t cut it. To be clear, the Haagen-Dazs is yogurt and isn’t trying to be anything else. Very smooth and tasty, but certainly nothing like ice cream.

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    1. Oh my, a mention of HoJo’s. Next to Baskin-Robbins, that may be the first ice cream I ever ate. I wonder if they’re still around, anywhere in the U.S.?

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  7. Due to high cholesterol, high blood pressure, and pre-diabetes, the only dairy products I consume on a regular basis are 0% fat Greek yogurt, skim milk, and a bit of feta cheese on my (many!) salads for flavor. You’d think I was overweight; I am not nor ever have been. You’d think I didn’t exercise. I do and almost always have. Just the luck of the draw on the genes. BUT! I must say that a lean diet does contribute to feeling energetic and strong (unless I’m just kidding myself). I do cheat now and then–the occasional scoop of ice cream is a favorite once-in-awhile treat!

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    1. Our diets (and exercise) are similar Nancy, even if our genes are not. Even the Haagen-Dazs yogurt I mention here would be an occasional treat (because it’s sweetened). My every-other-day breakfast is Greek yogurt with blueberries and a topping of unsweetened organic cereal. The blueberries provide plenty of “sweet” 🙂

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      1. Good for you, eating smart and exercising! I enjoy a yogurt parfait for breakfast too: Greek yogurt, berries, and nuts. I agree–fruit often provides plenty of sweet. Never need sugar on my oatmeal for the same reason. Always put some berries on top!

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  8. I haven’t had ice cream since my mom’s been gone – she ate ice cream and frozen yogurt for heartburn. But I do have yogurt every day. I recently discovered Too Good & Co. blended yogurt with very little sugar in it (2 grams). My favorite flavors are coconut, key lime and meyer lemon. I just use powdered flavored creamer in my coffee as I like it piping hot and the refrigerated creamer cools it off too quickly. Wow, sixteen bags left – will you still finish by Easter?

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    1. If ice cream is in the freezer, I partake. If not, I don’t miss it. I’ve never heard of Too Good & Co. but now you have me curious. Is it easy to find in your area? Yes, sixteen bags of LEGO pieces to go. Suddenly Easter is no longer the realistic target. I seem to average 2-3 bags a week, which will put me well into May at the earliest. Maybe Memorial Day should’ve been the goal!

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      1. I know that theory Dave – if a food product is here, I know it is here; so sometimes it is better not to have it. I bought Oikos Triple Zero Greek Yogurt for years. I liked that it had stevia, so no sugar and no artificial sweeteners. Stevia is a natural sweetener. I went to buy my Oikos vanilla last year – there was a big sale and none were available, so I bought this brand instead and have stuck with them. I really like these three flavors and they have some yogurts with zero sugar too, plus a yogurt drink. They are made by “Danone”, which is part of the Dannon Yogurt family; Dannon was probably the first yogurt I had years ago in its funny-shaped carton. I’ll put a link where to buy them in a separate comment for you. Well, Memorial Day is a good target date too as it looks much more complicated than when you looked at the box and manual!

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  9. I eat very little dairy, but a chocolate malt with whipped cream and a cherry on top hits the spot every time! Notre-Dame is looking good – can’t believe there are 16 more bags!

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    1. Ah, I haven’t had a chocolate malt (not shake) in years, but I sure love that distinctive taste. Yes, another 16 bags of LEGO pieces to go. Easter was such a fitting date for the completion but is no long realistic. Memorial Day, perhaps!

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  10. Enjoy seeing the progress on ND. Wow, you made stained glass windows now! I do enjoy stained glass windows in churches. A shame that the inside is all covered. It looks as if once completed, you won’t see the inside at all. I mean, the top won’t lift off, will it? I guess you have to peak in through he sides.

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    1. A roof that lifts off; yes, that would be a nice touch (and a great way to scare the parishioners down below!) I don’t think LEGO designed the model that way but maybe I’ll be pleasantly surprised when I get to those last few bags.

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  11. I unapologetically keep a can of Reddi Whip next to my almond creamer. My morning coffee comes with a healthy dose of sugar and creamer with a bunch of whipped cream. I may or may not add a swirl of caramel sauce on top. Life is too short not to enjoy ridiculous coffee every morning.

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    1. Amen to your last sentence! It’s safe to say we can all come up with an excuse to have Reddi Whip in the frig, even if it’s straight into our mouths.

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