Exposing another of my grievous faults, I buy more ice cream than I make. Why is it that the "premium" ice creams will not freeze hard, even if soaked in liquid nitrogen, but remain soft in spite of all attempts to freeze them hard.

Higher fat/solids content in the premium ice cream doesn't freeze as 'solid' as a more watery, cheaper product.

I much prefer the cheaper product. We used to get "ice milk" that was great.

Prefer margarine to butter as well?

😉

Ever buy ice cream in Dryden John, it takes a cold freezer to keep it hard.

Yep, big difference between regular ice cream & ice confection too.

In the case of spreadable versus rip your bread to shreds without changing shape, yes.

Schit....I didn't know that.

OK. Off to ignore with you!!!

Best encloud me as well Iron Mike, I'm a food slob.

OMG!
Ice milk, oleomargarine, miracle whip!

What is this forum coming to??!!

We of the hoi polloi are not attuned to the finer things in life.

Easier to keep ya down on the farm!



I mean, what did 5s say? He’s on ignore.

Say what?

Butter that isn't too damn cold spreads nicely.

But it's usually too damn cold. I remember noon meals at the town cafes. Along with your plate, you would get a little plate with a slice of white bread, a slice of whole-wheat bread, and two pats of butter betwixt a thin piece of shirtboard and two squares of waxed paper. The pats were solid. I've had more butter that was like that, even when left out (unless it was 90 degrees in the house).

Still worth mashing it soft rather than using (hork, spit) Oleo.

Sorry sse.

Keep a stick of butter in the counter, spreads well at 70 degrees.

At a restaurant, I’ve been known to put the foil wrapped packets in my pocket for a few minutes.

If that’s not possible you can smash it around on your plate to get it soft.

But never, ever, use the margarine.