Talk:Cream

message: I see that all the dairy products are defined by what percentage of fat they have.  The article never says whether this is percentage by weight or volume, or both?  In practical terms, how would you calculate how much whole milk and how much cream to mix together to get half-and-half?  Is it really half of each? Mellen22 (talk) 04:05, 18 January 2010 (UTC)
thread_title: Percentage fat

message: Hum, I don't think this type of disambigution is appropriate here. As a general rule we should only do this level of disambiguation when two widely known and used terms share the same word. An example would be Mars which is nearly as widely known as being the Roman god as it is for being the 4th planet from the sun. Iv'e never heard of the band named cream so I doubt that the band's name is really nearly as widely known as is the food item. For example, It would be foolish to have Paul Simon page made into a disambiguation page just becasue their is a congressman from Illinois with the same name. Having a link to Paul Simon (politician) at the bottom of Paul Simon would be the preffered way to go (better yet - find out what the middle name of the politician is, and if it is different from the Paul Simon, then have an article named Paul X Simon for the politician -- where "X" is his middle initial). This project aims to make more than 100,000 articles and probably more -- if we took disambiguation to the extreme, then nearly all the articles about famous people and things would have to be turned into disambiguation pages since there  probably are numersous other far less famous, yet still important historically, people and things with the same names. We should avoid the use of parenthetical disambiguation whenever possible (especially for the most widely known use of a word). I think this is the case here; compare a Google search for <Cream -"Eric Clapton"> with <Cream "Eric Clapton">. You get more than 800,000 more hits by excluding "Eric Clapton" than including the name. If there is no objection, I will move cream (food) back to cream and place a link to cream (band) at the bottom of cream's page.  --maveric149, Saturday, May 25, 2002  
:I moved the food item back but put a link to the band at the top of the article. --maveric149
::What?!?!!?!?!?!?! You've never heard of Cream(band)?!?!!?! Yet you know who Paul Simon is.... Cream was the biggest band around back in the 60's, excluding the beatles. They were much bigger than The Stones or The Doors or The Who. There is no way that maveric149 likes rock. --71.112.132.42 04:02, 22 Apr 2005 (UTC)
thread_title: Disambiguation

message: I grew up in France but now live in California.  If a recipe calls for crème fraîche, is there any combination of creams I can use to substitute?  If so (or if not), please update the article. Vik Reykja 08:58, 25 May 2004 (UTC)
replies: text: An answer two years later: Crème fraîche *is* sour cream, so it's not *that* subjective. But the taste of the sour cream differs from brands and countries, and what in france is called "crème fraiche" usually has a milder taste thanwhat otherwise is known as sour cream. Half sour cream and half fresh cream should do it, I think. It's weird how they call sour cream "fresh cream" here in France... :) And the trouble I had to find a good cream that really *is* fresh... --Regebro 23:16, 29 October 2006 (UTC)
thread_title:  Crème fraîche 

message: I have certainly heard of Cream (band) and Cream (color), but Cream (food) remains semantically the most central, statistically the most common, and substantively the most used of all these creams.  I believe we should return to the status quo ante, with cream referring to the food and cream (disambiguation) used for disambiguation. --Macrakis 14:20, 31 August 2005 (UTC)
thread_title: Disambiguation vs. (cream)

message: Do we really need 2 links to places that sell cream and cream related products? Looks like advertising to me.70.23.8.77 23:52, 27 February 2007 (UTC)
thread_title:  External Links 

message: I don't see any definition of "Cream Base" in the Cheese and Cream Regulations, which is what that table is supposed to be based on. I guess the product linked to would legally be half cream. (Besides, making that link is advertising IMO.) So I'm commenting out that line in the table. Hairy Dude (talk) 15:17, 18 December 2007 (UTC)
thread_title:  "Cream Base"? 

message: So "cream of" soup (cream of mushroom, cream of tomato) doesn't have to contain cream but is merely blended / puréed? Maikel (talk) 21:17, 13 January 2008 (UTC)
thread_title: Soup

message: if sour cream and creme fraiche have their own articles, whipped cream should as well. There's enough information here already.FiveRings (talk) 19:55, 16 May 2008 (UTC)
replies: text: Glad that got done, but usually one waits a while for discussion. FiveRings (talk) 15:53, 20 May 2008 (UTC)
thread_title:  Whipped cream 

message: What about "mock cream" and "artificial cream"? Katana Geldar 01:38, 4 July 2008 (UTC)
thread_title: Other kinds

message: ... 212.200.240.137 (talk) 12:05, 4 May 2009 (UTC)
thread_title:  Kaymak is missing in the '50 type' chart 

message: I added wikilink to Crème liqueur in the "See also" section. Maybe it should also be described in the "Other items called "cream"" section since it definitely belongs there. 85.217.46.149 (talk) 17:32, 2 July 2012 (UTC)
thread_title:  Crème liqueur 

message: I'm neither a cream expert, nor a Wikipedia editor (I hope this excuses any breach of conduct I've made in this post), so I would not dream of partaking in this edit. But I thought I would point out that the information given in regards to the types of cream in Canada is not reflective of the product available on the shelves. Maybe someone with a better knowledge could fix it?
74.57.177.141 (talk) 14:53, 16 February 2013 (UTC)
thread_title:  Types of cream in Canada 

message: Is it heavy cream or light cream? Long ago it was called simply "cream". Since typical cow's milk contains about 3.5% butterfat you would think that the cream atop typical unhomogenized milk would also contain a fairly predictable percentage of butterfat. What is that percentage?
Put another way, if one buys unhomogenized milk and skims off the cream, can one make whipped cream with it? How do producers alter the butterfat content of ordinary "cream" (from ordinary, 3.5% milk) to get all of the varieties?
IOLJeff (talk) 01:20, 28 September 2015 (UTC)
replies: text: These are all good questions. I hope that one day, a knowledgeable person will address them. Fingers crossed. Thank you for the questions, Wordreader (talk) 16:29, 17 June 2023 (UTC)
thread_title:  What kind of cream floats atop unhomogenized milk? 

message: What are "single cream" and "double cream"?  These terms redirect to this page, which references them briefly but does not define them.
205.155.71.100 (talk) 19:52, 27 March 2018 (UTC)
thread_title:  Single/Double Cream? 

message: Does anyone have source for this claim? 
(Highpeaks35 (talk) 00:50, 11 April 2019 (UTC)
replies: text: It has been unsourced since 2013. (Highpeaks35 (talk) 00:51, 11 April 2019 (UTC)
thread_title:  Japan  

message: The description for the main image on this article says "The cream clearly visible, resting on top of the milk.", but that doesn't appear to be what the image shows at all? Am I missing something or does this need to be updated? 68.42.73.202 (talk) 15:20, 28 August 2020 (UTC)
replies: text:  I came here to say this.  In 2016 it just said "A milk bottle showing cream risen to the top".  This seems to have been added in April 2008.  But I also don't see anything "clearly visible" that's "resting on the top of the milk" in this image, either way. Arantius (talk) 03:20, 18 February 2021 (UTC)
replies: text: @Arantius - I do not see the problem here as it seems clear to me. Have you tried opening the image and magnifying it? Maybe that would help you. Alternately, you can create your own image of whole, unpasteurized milk with the cream floating at the top that will be clearer for you. WP always welcomes new images for Wikipedia Commons. It could then be used here as a replacement. Be bold! Snap away! Wordreader (talk) 16:43, 17 June 2023 (UTC)
replies: text: Added - Excuse me, I meant "unhomogenized milk". Wordreader (talk) 16:50, 17 June 2023 (UTC)
thread_title:  Main Image 

message: Is there an equivalent to "double cream" available in the USA? In an Australian cooking video I saw, the double cream that the chef used had a very thick consistency similar to a mascarpone, yet I am unfamiliar with such an ingredient in the USA. Enlightenment? Thank you for your help, Wordreader (talk) 16:55, 17 June 2023 (UTC)
thread_title:  "Double cream"