At 9:02 AM +0100 05.03.02, T wrote: > > gelato is typically described as being more dense (less air) than ice >> cream. Also less fat, less cream, fewer eggs, and no butter > >Interesting, as all the recipes I have tend to have more eggs, but less >cream. This is from the recipe book that came with my Simac (the recipes >are in Italian, as that is where I bought the machine). > >Tom As I understand it, Italy is quite regional, i.e. there may be vast differences in recipes, general procedures, etc. There are two Italians, each in a different region of Italy, on another list i subscribe to and it's quite interesting to read their posts about various food-related things as they tend to differ, not be "the same". Guess it's sorta (very) foolish/stereotypical of me to think if it's Italian, it's done This Way, but initially I suppose I do think that. Inbred stupidity? Dunno. Maybe it's my classical French training as the French *do* tend to say, This Is How It Is Done, Period. Hmmm... Well, now I've gone and insulted the French. French? "How you English say, I one more time - a unclog my nose in your direction, sons of a window-dresser! So, you think you could out-clever us French folk with your silly knees-bent running about in dancing behavior! I wave my private parts at your aunties,...you cheesy lot of second hand electric donkey bottom biters." - Monty Python and the Holy Grail - [hmmm...electric donkey bottom biters...an obscure reference to Dick's _Do Androids Dream of Electric Sheep_? oooooh, spooooky!] -- Peace, Hendrix, and Chiles....... Rael64