-=> DALE SHIPP wrote to JIM WELLER <=-

 JW> As well as 1, 2 and 4 litre cartons and jugs, milk is sold here in
 JW> 250 ml (about 1 cup) and 500 ml (approx 1 pint) single serve sizes.
 JW> Are those sizes not available in your supermarkets?

 DS> 4 litre is just over one gallon, which is the size we buy.  The stores
 DS> do carry quarts, pints, and half pints -- but the per unit price is
 DS> increasingly greater for each.


 JW> We can go through 4 litres of milk and 1 litre of light cream at a
 JW> time (just barely). The large sizes are so much more economical than
 JW> the smaller ones.

 DS> We only buy cream when we need it for some special recipe.  The lactaid
 DS> milk is only used in my coffee, which I do not even have every day.
 DS> Hence that gallon container might last for a month.  I believe it has a
 DS> sell by date of two months -- not that it means it will last that long
 DS> once opened.

I've been sort-of following along with this thread before jumping in.

Is "ultra-pasteurised" dairy available to you? I only use milk/cream
as an ingredient in cooking, not as a coffee additive nor to quaff. I
found the ultra-pasteurised half & half and heavy (whipping) cream at
my GFS restaurant supply store. The half & half is available in pints,
quarts, half gallons and full gallons. 

I use a fair amount of the lighter product in mashed tatties and in
cream soups/chowders. but not so much that I could get by with the regular
half & half before it spoiled. I recently found a partial container of
UP half & half that had gotten shoved behind my house-mate's Hawaiian
Punch supply .... for at least six months. I opened it very cautiously,
expecting the gag-a-maggot stench of rotted milk. Surprise. But, it had
"set-up" and was like jiggly white Jell-O.

I didn't try to cook with it as I didn't have a project going at the 
time. I gave it to my brother and S-I-L for their two cats Fraidy and
Houdini. Report said that they enjoyed it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Clam Chowder w/Bacon & Green Chilies
 Categories: Soups, Seafood, Pork, Dairy, Chilies
      Yield: 8 Servings
 
      8 sl Thick-cut bacon
      1 md Onion; minced
      3    Celery ribs; chopped
      4 md Potatoes; diced in bite
           - size pieces
      2 qt Chicken broth
      8 oz Diced green chilies
      1 tb Homemade taco seasoning;
           - below
      1 tb Ground cumin
           Salt
    3/4 c  Butter
    3/4 c  Sprouted flour or regular
      1 qt Cream
     13 oz (2 cans) minced clams, or
           - similar amount of fresh
           - clams
      8 oz Sour cream
      6 oz Grated cheddar cheese; (opt)
      1 bn Chopped cilantro or sliced
           - green onions; (opt)

MMMMM----------------DIRTY DAVE'S TACO SEASONING---------------------
      6 ts Mexene chilli spice mix
      5 ts Paprika
  4 1/2 ts Ground cumin
      1 tb Onion granules
      1 tb Garlic granules
    1/4 ts Cayenne; more to taste
 
  Mix well in a bowl.
  
  Makes about 1/2 a cup of mix.
  
  Keep unused portion in a sealed container in the ice box
  to keep the herbs/spices fresh.
  
  2 heaping tablespoons equal a packet.
  
  Begin by frying up your bacon in a medium cast-iron
  skillet. Rather than crumbling hot bacon after it's
  cooked, I prefer to just cut my raw bacon with kitchen
  shears and allow it to fry into already-crumbled bits. To
  your fried bacon bits, add the onion and celery and allow
  to cook until the veggies turn translucent.
  
  Meanwhile, bring chicken broth to boil in a 6 quart soup
  pot and add diced potatoes, green chilies, taco seasoning,
  cumin, and salt. Allow potatoes to cook in the boiling
  broth.
  
  About 10 minutes before broth and aromatic veggies are
  ready, begin making your roux in a small sauce pan. Melt
  butter over medium heat; then add flour, stirring
  constantly to create a pasty roux. To the hot roux, add
  cold cream. (REMEMBER: HOT roux + COLD cream = NO LUMPS!)
  Continue stirring over medium heat until it thickens into
  a nice, creamy gravy.
  
  Transfer bacon and aromatic veggies into your large soup
  pot. Add thickened gravy to the large soup pot. Stir until
  evenly mixed. Remove from heat. Add clams and sour cream
  and stir until evenly mixed.
  
  Serve up your extra tasty clam chowder in bowls, topped
  with grated cheese and cilantro or sliced green onions.
  
  From: http://www.foodrenegade.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... "Never be limited by other people's limited imaginations." -- Mac Jemison
 

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