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Clotted Cream
- Thread starter OutThere
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Oh, I loves me some clotted cream - I prolly ate five pounds of it when I was living in England.
Whole Foods carries the good stuff here in Annapolis - at a deadly premium.
So right you are - sinfully good.
Whole Foods carries the good stuff here in Annapolis - at a deadly premium.
So right you are - sinfully good.
They gotta do something about the name, though.
"I think I am going to do something for my cardiovascular fitness today. But first, I'll have me some clotted cream for breakfast." See how that so doesn't work?
Take a cue from the Kiwis, who renamed the Chinese Gooseberry "Kiwifruit", and most famously created the marketing-friendly name Orange Roughy for the fish formerly known as... wait for it... the "slimehead".*
* Orange Roughy is an example of a species fished to near extinction in less than a decade. When technology was developed to find and fish them from the deep ocean, they hit the markets, and the populations were devastated. The industry had no idea of the biology of the deep sea fish, and fished them far beyond the sustainable limit. You think we would have learned with the Atlantic Cod...
"I think I am going to do something for my cardiovascular fitness today. But first, I'll have me some clotted cream for breakfast." See how that so doesn't work?
Take a cue from the Kiwis, who renamed the Chinese Gooseberry "Kiwifruit", and most famously created the marketing-friendly name Orange Roughy for the fish formerly known as... wait for it... the "slimehead".*
* Orange Roughy is an example of a species fished to near extinction in less than a decade. When technology was developed to find and fish them from the deep ocean, they hit the markets, and the populations were devastated. The industry had no idea of the biology of the deep sea fish, and fished them far beyond the sustainable limit. You think we would have learned with the Atlantic Cod...
Love the stuff. Have heard you can approximate it by passing heavy cream through a coffee filter (I'd use a gold one rather than paper) several times. Just keep it in the fridge. I've been meaning to try this for a while now, so if anyone does, let me know how it turns out.
Hmmm .... clotted cream. That and proper bacon are two things I miss from home (all bacon here in the states is the streaky kind. Nice enough but I just want real bacon sometimes.)
Last time I was sent to the UK for work (for a couple of weeks) with a USian colleague, one of our brit coworkers brought in clotted cream, scones and jam. The USian wouldn't touch it because of the name.
Last time I was sent to the UK for work (for a couple of weeks) with a USian colleague, one of our brit coworkers brought in clotted cream, scones and jam. The USian wouldn't touch it because of the name.
Kernow said:If we're talking clotted cream, it has to be Roddas Cornish clotted cream - far and away the best (but then I am biased)
That's close to Potted God in my books ....
* slavvers over keyboard ... clogs the spacebar *
We got to sample this when we visited some relatives in London a few years back. Seriously good stuff. We still talk about it.
FistfulofAngst said:
Really sweet, rich cream cheese - basically it's spreadable sweet cream.
Jesus in a jar.
I'm also curious to know what it tastes like.... sweet? sour? bland? salty?
I feel my arteries just looking at the stuff and listening to its name. And plinden's mention of it and bacon in the same sentence almost made me keel over with a near heart attack.
I feel my arteries just looking at the stuff and listening to its name. And plinden's mention of it and bacon in the same sentence almost made me keel over with a near heart attack.
you know what else i love from across the pond, which i am also out of, SALAD CREAM. MMMMMM.... nothing better on a sandwich. My girlfriend is studying south of london and will be back in 26 days and 4 hours.... not that i am counting. I am definately having her bring back both of these creams.
hey! this is my 100th post! woot woot.
hey! this is my 100th post! woot woot.
floriflee said:
It sounds like it's just mildly sweet, and perhaps buttery? But I'm curious, too...I've never had it before. But one of my father's sisters used to make something that sounds a lot like this at home back in India, and that's how it tasted.
Definition:
Source: http://www.justf**ckinggoogleit.com (just kidding!
)
I could feel my arteries clogging just looking at the picture. But all kinds of cream are delicious, and I suspect that clotted cream is no different. Sadly, my next European jaunt will not take me to England, but my mom seems to be obsessed with taking a walking tour around the UK, so hopefully I'll get a chance to have some then. Last time I was in London I discovered not only Bangers and Mash but that breakfast could be just as heart-attack inducing as a steak dinner.
FistfulofAngst said:
You need to brush up your British food types. Clotted cream doesn't go on biscuits (which are your cookies). That's a scone (although not a particularly well-risen one!)
Taytho, you'll get your salad cream but not your clotted cream. You're not allowed to bring dairy products into the US.
Applespider said:
there's plenty of stores that carry clotted cream here in New York (State and City). the same that's in the OP's picture too. i've noticed a lot of stores starting to carry a lot more of the English favourites over the last couple of years. Branston pickle was one of the first actually.
it's amazing what is not allowed into the US from the UK. I used to work at Myers in NYC, and the stuff we got in there, that we later found (after an FBI "bust") to be "illegally imported" was surprising. Fray Bentos pies, sealed in their tins etc. Heinz Oxtail soup. Gripe water. and more...
oh, and if you like Salad Cream, taytho, you should try my favourite sandwich (before i became a vegetarian that is). Corned Beef (the tinned variety, not the hunk of meat), salad cream, and pickled beets. sounds gross, tastes fantastic.
Applespider said:
They had blueberry scones and clotted cream on the flight back from Heathrow (Virgin Atlantic - I love those guys).
Applespider said:
Luckily for me I was using it in Canadian terms.
http://en.wikipedia.org/wiki/Biscuit
"In Canada, both sweet and savoury are referred to as "biscuits," "baking powder biscuits" or "tea biscuits"."
Applespider said:
Is clotted cream pasteurized? If is unpasteurized its a no go but if it is pasteurized you can bring it in.
I assume it's just like double cream? If it is the best one you can get here is from King Island Dairy (they also make a white-chocolate variety). Everything they make is the absolute best - I could eat tons of their ash-brie cheese. *drools*