on halifax dairy
milk in gallon (well, four litre, I suppose) jugs, but sticks of unsalted butter nowhere to be seen. too early to take a position on the former, but the latter is quite problematic, to put it mildly.
skip to main |
skip to sidebar
"maladroit platitudes"
About Me
- simon
- A third year resident, surviving on a diet of lobster and design blogs.
Recent Comments
Recent Posts
Archive
- August 2011 (4)
- February 2011 (2)
- November 2010 (2)
- October 2010 (2)
- September 2010 (4)
- July 2010 (7)
- June 2010 (2)
- May 2010 (8)
- April 2010 (4)
- March 2010 (3)
- February 2010 (8)
- January 2010 (12)
- December 2009 (10)
- November 2009 (9)
- October 2009 (11)
- September 2009 (9)
- August 2009 (13)
- July 2009 (18)
- June 2009 (11)
- May 2009 (5)
- April 2009 (5)
- March 2009 (10)
- February 2009 (3)
- January 2009 (6)
- December 2008 (6)
- November 2008 (10)
- October 2008 (7)
- September 2008 (9)
- August 2008 (1)
- July 2008 (7)
- June 2008 (4)
- May 2008 (8)
- April 2008 (6)
- March 2008 (4)
- February 2008 (8)
- January 2008 (10)
- December 2007 (6)
- November 2007 (8)
- October 2007 (16)
- September 2007 (21)
- August 2007 (14)
- July 2007 (22)
- June 2007 (16)
- May 2007 (52)
- April 2007 (19)
- March 2007 (18)
- February 2007 (31)
- January 2007 (21)
- December 2006 (15)
- November 2006 (27)
- October 2006 (26)
- September 2006 (36)
- August 2006 (25)
- July 2006 (32)
- June 2006 (30)
- May 2006 (13)
3 comments:
4L of milk is too heavy to pour!!!
My baking-obsessed roomie Erin has solved the butter-stick problem by buying normal pounds of unsalted butter, dividing them into 1/4 pound slices, and freezing these individually. I have discovered that the frozen slices can then easily be grated from frozen instead of being cut into pastry or biscuit dough - makes a much flakier product! and is easy too!
hmmmm sound very effective, yet I fear I may be too lazy. will see how this pound-sized butter business goes.
Post a Comment