Mexican sour cream?

"Janet B." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In our local supermarket I ran across Mexican sour cream in the
refrigerated case. On the carton it said "no spice, slightly salty."
What is this item? I've seen Mexican cooking shows where the cook uses
"heavy cream" to add to savory dishes. The heavy cream has the
consistency of sour cream. Is this the same cream? Info please about both
items.
Thanks
Janet>

It is very good, but a little goes a long way. It is lightly salted, as
opposed to "American Style" that is not salted. It can be used for any dish
that calls for sour cream, just use less salt. I prefer it to the "Americal
Style."

Harriet & critters in SoCal

Janet B. said:

In our local supermarket I ran across Mexican sour cream in the refrigerated
case. On the carton it said "no spice, slightly salty." What is this
item? I've seen Mexican cooking shows where the cook uses "heavy cream" to
add to savory dishes. The heavy cream has the consistency of sour cream.
Is this the same cream? Info please about both items.
Thanks
Janet

Mexican sour cream has a much better texture and flavor. It has
pretty much the same ingredients as American sour cream, but costs
4 times as much for some reason. The price is well worth it,
though. I have both the sour and unsour (Mexican crema/creme
friache) in my fridge right now.

I don't understand the price or taste differences, but they're
both significant.

-sw

Steve Wertz said:

Janet B. said:

In our local supermarket I ran across Mexican sour cream in the refrigerated
case. On the carton it said "no spice, slightly salty." What is this
item? I've seen Mexican cooking shows where the cook uses "heavy cream" to
add to savory dishes. The heavy cream has the consistency of sour cream.
Is this the same cream? Info please about both items.
Thanks
Janet

Mexican sour cream has a much better texture and flavor. It has
pretty much the same ingredients as American sour cream, but costs
4 times as much for some reason. The price is well worth it,
though. I have both the sour and unsour (Mexican crema/creme
friache) in my fridge right now.

I don't understand the price or taste differences, but they're
both significant.

As Steve and Harriet already said, it is better than the American
stuff. I go so far as not even really liking American sour cream, but
I love Mexican Crema Agria.
The problem I have is that it is so often very close to its expiration
date in the grocery stores here in StL, and it's too expensive to
waste.

Quoted message said:

-sw

--Bryan

"Food Snob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Steve Wertz said:

Janet B. said:

In our local supermarket I ran across Mexican sour cream in the
refrigerated
case. On the carton it said "no spice, slightly salty." What is this
item? I've seen Mexican cooking shows where the cook uses "heavy
cream" to
add to savory dishes. The heavy cream has the consistency of sour
cream.
Is this the same cream? Info please about both items.
Thanks
Janet

Mexican sour cream has a much better texture and flavor. It has
pretty much the same ingredients as American sour cream, but costs
4 times as much for some reason. The price is well worth it,
though. I have both the sour and unsour (Mexican crema/creme
friache) in my fridge right now.

I don't understand the price or taste differences, but they're
both significant.

As Steve and Harriet already said, it is better than the American
stuff. I go so far as not even really liking American sour cream, but
I love Mexican Crema Agria.
The problem I have is that it is so often very close to its expiration
date in the grocery stores here in StL, and it's too expensive to
waste.

Quoted message said:

-sw

--Bryan

Thanks for the good information to all. I guess that I am really going to
have to try the Mexican sour cream. I didn't pay any attention to the
price -- I was really shopping for cottage cheese and it was the first time
I had shopped for it away from Costco and was stunned by the high price.
I'll let you know the price difference here in Idaho.
Janet

On Tue, 29 May 2007 12:44:10 -0600, "Janet B." <[email hidden]>
magnanimously proffered:

Quoted message said:

In our local supermarket I ran across Mexican sour cream in the refrigerated
case. On the carton it said "no spice, slightly salty." What is this
item? I've seen Mexican cooking shows where the cook uses "heavy cream" to
add to savory dishes. The heavy cream has the consistency of sour cream.
Is this the same cream? Info please about both items.
Thanks
Janet

Except in dishes that have been prepared by someone else, I haven't
tasted or used Mexican sour cream. But when I lived in Costa Rica, I
used a lot of the local sour cream and it was the best commercial sour
cream I've ever tasted. Amongst other things, I used to use it to make
a quick sauce for steamed veges and the like. All it had in it was
Costa Rican sour cream, some ground black pepper and the juice of a
lemon. Beautiful.

BTW - it was also a different colour than any other sour cream I've
seen. Instead of being pure white, it was slightly pink. Wish I had
some now.

--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Janet B. said:

In our local supermarket I ran across Mexican sour cream in the refrigerated
case. On the carton it said "no spice, slightly salty." What is this
item? I've seen Mexican cooking shows where the cook uses "heavy cream" to
add to savory dishes. The heavy cream has the consistency of sour cream.
Is this the same cream? Info please about both items.

I kinda lost track of your question in my first response. The
cream you saw was Mexican Crema. It's basically the same thing as
Creme Friache. Creme Agria is sour cream. Sometimes the sour
stuff isn't labeled Agria, though, so it can be tricky determining
which is sour and which aren't.

(NB: "Agria" is a medical term for "explosive pustular eruption".
Remember that next time you're eating Mexican sour cream.)

Another good product, thicker than the Mexican crema, is
Salvadoran cream - kind of a cross between cream cheese and sour
cream. Usually sold in plastic bags resembling breast implants.

-sw

Steve Wertz said:

On Tue, 29 May 2007 12:44:10 -0600, Janet B. wrote:

Quoted message said:

Another good product, thicker than the Mexican crema, is
Salvadoran cream - kind of a cross between cream cheese and sour
cream. Usually sold in plastic bags resembling breast implants.

-sw

Do not eat this in public if Pete is in the room.

--
Posted via a free Usenet account from http://www.teranews.com

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Janet B. said:

In our local supermarket I ran across Mexican sour cream in the
refrigerated
case. On the carton it said "no spice, slightly salty." What is this
item? I've seen Mexican cooking shows where the cook uses "heavy cream"
to
add to savory dishes. The heavy cream has the consistency of sour cream.
Is this the same cream? Info please about both items.

I kinda lost track of your question in my first response. The
cream you saw was Mexican Crema. It's basically the same thing as
Creme Friache. Creme Agria is sour cream. Sometimes the sour
stuff isn't labeled Agria, though, so it can be tricky determining
which is sour and which aren't.

(NB: "Agria" is a medical term for "explosive pustular eruption".
Remember that next time you're eating Mexican sour cream.)

Another good product, thicker than the Mexican crema, is
Salvadoran cream - kind of a cross between cream cheese and sour
cream. Usually sold in plastic bags resembling breast implants.

-sw

O.k., thanks, I've made note of your comments and will look around various
stores to see what is available.
Janet