[Sca-cooks] Dessert board
Johnna Holloway
johnna at sitka.engin.umich.edu
Sat Jul 29 08:48:17 PDT 2006
Stefan li Rous wrote:
> Why use just plain whipped cream for this? The period "snow" is nicer
> is nicer, in my opinion.
>
>
Whipped creme beaten intensely stiff and kept on ice and in coolers will
hold up for a number of hours in intense heat.
I don't see any mentions that "snow" keeps as well.
Maybe we should hold a "global warming" or isn't the summer too hot
discussion about what works and doesn't work
in this heat. Michigan is headed for records next week and I know the
west has been suffering for weeks already.
Johnnae
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