|It's creamy, but isn't cream|
Fat City reader Lorraine likes cream with her coffee.
Real cream, she says, not the little containers of unrefrigerated God-only-knows-what. She was particularly irked about a restaurant such as Eggtc. at 51st and Main, which aspires to be a high-quality breakfast joint but wouldn't give Lorraine the real stuff -- you know, from a cow.
I prefer my coffee black, but even if I wanted something milky in my brew, you couldn't get me touch the mysterious white liquid in those little plastic tubs. I mean, it's about as natural as mascara: mostly sugar and vegetable oils ... and sodium caseinate to give the product "a creamy look and feel." According to one website, sodium casienate "is obtained from fresh and pasteurized skim milk by acid coagulation of the casein, neutralization with sodium hyroxide, and drying in a spray dryer."
Isn't that how they make paint?
(Image via Flickr: bearbacksnack)