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Thread: Broken sauce

  1. #41
    You may find dauphinoise little boring as a main event of the dinner...

  2. #42
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    I usually get my creme fraiche at a supermarket..

  3. #43
    Senior Member Lucretia's Avatar
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    Never made it, but creme fraiche looks pretty easy to do:

    Mix 2 Tbsp buttermilk in a cup of whipping cream. Put in a covered glass jar and let sit at room temperature 8-24 hours. Stir and refrigerate for up to 10 days.

  4. #44
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    I'll bet that New Seasons carries it. I would make some butt I'm not buying a bottle of buttermilk for 1 Tbs!
    Thanks for the sour cream suggestion, that might work well.
    My New Years resolution is to cook more recipes from La Cuisine.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
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  5. #45
    The alleles created by mutation may be beneficial


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    Quote Originally Posted by SpikeC View Post
    I'll bet that New Seasons carries it. I would make some butt I'm not buying a bottle of buttermilk for 1 Tbs!
    Thanks for the sour cream suggestion, that might work well.
    My New Years resolution is to cook more recipes from La Cuisine.
    You're not going to be able to buy a tablespoon of creme fraiche, either.

  6. #46
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    The recipe calls for a quarter cup. You only need a small amount of buttermilk to make a cup of Creme fraiche.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  7. #47
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    I don't know what your food budget is generally like but buttermilk isn't normally more expensive than a couple of dollars or usually less. You should be able to get a small amount too. I would buy it, make some creme fraiche and then make some biscuits...

  8. #48
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    Good point!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

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