Entry tags:

defensiveness ahoy, food, otf can ruin anything, the mods hate otf so much, whipping cream is hard!

Cool Whip: It's a Floorwax and a Dessert Topping!
Over in the hip_domestics community, petrel asks the age old question, "Cool Whip is the same as whipped cream, right?" followed closely by "How do you make whipped cream anyway?" This draws some slight mumbling from the crowd on the evils of Cool Whip, nothing spectacular, really.

Anyhoo, domestic snark picks it up and upsets a friend of the original poster, coflower, who wouldn't have been upset if everyone knew what an IQ smart person [petrel] is.

Once again, short but sweet. (I should really stop looking at food comms when I'm hungry.)

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	hristaesir 2007-12-04 11:32 pm UTC (link)
	I always assumed whipped cream was both the name and the instructions. ._. (Reply to this)(Parent)(Thread)

	karmakaze 2007-12-05 03:40 pm UTC (link)
	Me, too /AOL (Reply to this)(Parent)

	dragonfangirl 2007-12-06 12:29 pm UTC (link)
	Well, so is "mashed potatoes," but I doubt anyone could correctly make those without knowing what they were doing. (Reply to this)(Parent)(Thread)

	ghostmaster 2007-12-06 07:08 pm UTC (link)
	Let's see...set potato behind tire; drive car in reverse. Repeat for each potato. (Reply to this)(Parent)(Thread)

	dragonfangirl 2007-12-09 05:32 pm UTC (link)
	See, this just goes to show how people will mess up recipes if they don't know what they're doing ahead of time. You set all four potatoes behind each tire and do them all at once. Duh. (Reply to this)(Parent)

	hristaesir 2007-12-06 07:23 pm UTC (link)
	I doubt I could successfully make either even if I did know what I was doing, to be honest. (Reply to this)(Parent)(Thread)

oar
2007-12-08 06:38 am UTC (link)

Nah, mashed potatoes aren't that bad, actually. At least, that's what my mom thinks, because mashing the potatoes was always the job I got when I was a little kid. Or maybe she just thought I'd enjoy going to town on them with the electric hand mixer.

Whipped cream I'd worry about, because I've got a horrible tendency to obsessively second-guess myself about foods I've never worked with before. "What do they mean 'stiff peaks'?! How stiff is stiff? Just this side of fluffy, or so hard you could break a rock on it?!? Maybe I should just beat it for another twenty minutes to be sure. Oh god, is it supposed to be turning that color?? HELP!!!"

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