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Mock or Fresh?

  • Thread starter Thread starter Danni
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Danni

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Just had a client drop in and as a thankyou delivered a trayfull of goodies from bakery. It was certainly a nice surprise, but she was very adament about knowing our preference for mock or fresh cream on our baked goods, and didn't really believe me that I had no preference, that I would happily scoff down either!

So what is your preference?

Mock or Fresh cream?
 
Originally posted by M29
Dare I ask what is mock cream? :eek:

LOL - well a serious answer.......

It is that sweet cream that is often in cream buns, the stuff that doesn't turn as quick as fresh cream does.
 

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Wow, I'm finding it difficult to believe that anyone would actually have a preference for mock cream. I thought that it was just cheaper, and that's why it was used sometimes. I guess you learn something new every day.
 
I thought mock cream was more expensive... i thought the appeal was that its in a can, and you dont have to whip it or add sugar and vanilla essence to it yourself, as you do with fresh.
 
So it's like when you complain to a chef about the food and he takes it back behind the doors then replaces it with his own special cream?
 
Originally posted by BluesBabe666
Not all of us NEED sweetening up the way you do though, Hitman!!! ;)

Yeah, I'm a prick. It's probably why I have three sugars in my coffee.

The Hitman
 
Oh thats gross M29. Thats why i never complain!!!! And i was only joking Hitman, i am sure you're alright - in small doses! ;)
 

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