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Discussion Groups / English Usage / April 2010Skinny Vs Skimmed
My non-native English speaking wife was relaying a short story to me earlier featuring the consumption of skimmed milk, but she referred to it as "skinny milk". When I pointed out that the word is "skimmed" (I didn't explain why) she replied "you know... there are some flaws in your language". > My non-native English speaking wife was relaying a short story to me > earlier featuring the consumption of skimmed milk, but she referred to > it as "skinny milk". > > When I pointed out that the word is "skimmed" (I didn't explain why) > she replied "you know... there are some flaws in your language". In the UK, and I suspect elsewhere, this is standard baristaspeak in Starbucks and similar establishments. Regards Jonathan >> My non-native English speaking wife was relaying a short story to me >> earlier featuring the consumption of skimmed milk, but she referred to [quoted text clipped - 5 lines] > In the UK, and I suspect elsewhere, this is standard baristaspeak in > Starbucks and similar establishments. And in Australia, I think "skim milk" is more common than "skimmed milk", but then we Aussies love to abbreviate. >>> My non-native English speaking wife was relaying a short story to me >>> earlier featuring the consumption of skimmed milk, but she referred to [quoted text clipped - 8 lines] > And in Australia, I think "skim milk" is more common than "skimmed > milk", but then we Aussies love to abbreviate. We do indeed. We also say "ice cream".  SignaturePeter Moylan, Newcastle, NSW, Australia. http://www.pmoylan.org For an e-mail address, see my web page. >>>> My non-native English speaking wife was relaying a short story to me >>>> earlier featuring the consumption of skimmed milk, but she referred to [quoted text clipped - 9 lines] > > We do indeed. We also say "ice cream". So you reckon it should be "iced cream"? Makes sense I suppose, but I'd never thought of it. >>>>> My non-native English speaking wife was relaying a short story to me >>>>> earlier featuring the consumption of skimmed milk, but she referred to [quoted text clipped - 12 lines] > So you reckon it should be "iced cream"? Makes sense I suppose, but I'd > never thought of it. It used to be iced cream, but that was probably before I was born. SignaturePeter Moylan, Newcastle, NSW, Australia. http://www.pmoylan.org For an e-mail address, see my web page. >>>>>> My non-native English speaking wife was relaying a short story to me >>>>>> earlier featuring the consumption of skimmed milk, but she referred to [quoted text clipped - 12 lines] > > It used to be iced cream, but that was probably before I was born. Likewise. I've only ever known it as "ice cream". >>>>>> My non-native English speaking wife was relaying a short story >>>>>> to me earlier featuring the consumption of skimmed milk, but she [quoted text clipped - 15 lines] > > It used to be iced cream, but that was probably before I was born. Before we were born, vendors said "cream ices" in Vic, according to my mother. SignatureMike. Mike Lyle filted: >>>>> And in Australia, I think "skim milk" is more common than "skimmed >>>>> milk", but then we Aussies love to abbreviate. [quoted text clipped - 8 lines] >Before we were born, vendors said "cream ices" in Vic, according to my >mother. Was that a mutation of "creamed ices", then?... (A popular Hawaiian treat is "shave ice")....r Signature"Oy! A cat made of lead cannot fly." - Mark Brader declaims a basic scientific principle > Mike Lyle filted: >>>>>> And in Australia, I think "skim milk" is more common than "skimmed [quoted text clipped - 9 lines] > > (A popular Hawaiian treat is "shave ice")....r Put the two together and you'll have "shave cream". SignaturePeter Moylan, Newcastle, NSW, Australia. http://www.pmoylan.org For an e-mail address, see my web page. >> Mike Lyle filted: >>>>>>> And in Australia, I think "skim milk" is more common than [quoted text clipped - 11 lines] >> > Put the two together and you'll have "shave cream". It always comes back to philosophy in the end, doesn't it? Not sure how fashionable the Erasmic position is, though. So maybe just plain erotosophy, with the Burma shave. SignatureMike. >>> My non-native English speaking wife was relaying a short story to me >>> earlier featuring the consumption of skimmed milk, but she referred [quoted text clipped - 8 lines] > And in Australia, I think "skim milk" is more common than "skimmed > milk", but then we Aussies love to abbreviate. You also love to have a beer with Duncan But you never ever ever get rolling drunk SignatureJohn Dean Oxford >>>> My non-native English speaking wife was relaying a short story to me >>>> earlier featuring the consumption of skimmed milk, but she referred [quoted text clipped - 10 lines] > You also love to have a beer with Duncan > But you never ever ever get rolling drunk I'd never have a beer with Malcolm I'd never have a beer with Mal We'd drink in stony silence And he'd never ever ever ever call me pal We'd drink at The Lodge in Canberra Where the atmosphere's a bore I'd never have a beer with Malcolm There's guts on his door. SignaturePeter Moylan, Newcastle, NSW, Australia. http://www.pmoylan.org For an e-mail address, see my web page. >>>>> My non-native English speaking wife was relaying a short story to >>>>> me earlier featuring the consumption of skimmed milk, but she [quoted text clipped - 20 lines] > I'd never have a beer with Malcolm > There's guts on his door. I like to have a bath with Malcolm I like to have a bath with Malc We splash in moderation And when we're dry we share out the talc SignatureJohn Dean Oxford >>>> My non-native English speaking wife was relaying a short story to me >>>> earlier featuring the consumption of skimmed milk, but she referred [quoted text clipped - 5 lines] >>> In the UK, and I suspect elsewhere, this is standard baristaspeak in >>> Starbucks and similar establishments. "Skinny milk " is a brand name in Australia although I couldn't tell you off the top of my head what its fat content is. One of my friends likes to order what she calls a "why bother special" and that's a weak, skinny, decaf latté. I'd much rather have a nice cup of warm water, it'd taste better. >> And in Australia, I think "skim milk" is more common than "skimmed >> milk", but then we Aussies love to abbreviate. Yep. "Skim milk" is usual, "skimmed milk" is not. Now I'm going to have to look at what's actually printed on the cartons of liquid and dried low fat milk. > You also love to have a beer with Duncan Well, yes of course, "because Duncan's my mate!" (Thank you for the earworm, by the way.) > But you never ever ever get rolling drunk Certainly not, perish the thought! > >>>> My non-native English speaking wife was relaying a short story to me > >>>> earlier featuring the consumption of skimmed milk, but she referred [quoted text clipped - 5 lines] > >>> In the UK, and I suspect elsewhere, this is standard baristaspeak in > >>> Starbucks and similar establishments. "Skinny" is certainly barista-speak for using non-fat milk in a 'coffee' drink, but not "skinny milk". "Annily": > And in Australia, I think "skim milk" is more common than "skimmed > milk", but then we Aussies love to abbreviate. Abbreviate? "Skim milk" is the name for the stuff. It's only when 1% or 2% milk is expanded to "partly skimmed milk" that the -ed appears. SignatureMark Brader, Toronto | "When you're up to your a.s in alligators, maybe msb@vex.net | you're in the wrong swamp." -- Bill Stewart > "Annily": > [quoted text clipped - 6 lines] > Mark Brader, Toronto | "When you're up to your a.s in alligators, maybe > m...@vex.net | you're in the wrong swamp." -- Bill Stewart Traditionally, milk was left still allowing the fat to rise to the top and when this was "skimmed" off for butter making (and much more), what was left would have been lower fat milk. I was aware that "skim milk" is AmE, but I see "Skimmed milk as being more correct, at least traditionally speaking (I don't know how they do it these days). aquachimp wrote on Sat, 17 Apr 2010 11:12:56 -0700 (PDT): >> "Annily": >> [quoted text clipped - 6 lines] >> up to your a.s in alligators, maybe m...@vex.net | >> you're in the wrong swamp." -- Bill Stewart >Traditionally, milk was left still allowing the fat to rise to the >top and when this was "skimmed" off for butter making (and much more), >what was left would have been lower fat milk. >I was aware that "skim milk" is AmE, but I see "Skimmed milk as being >more correct, at least traditionally speaking (I don't know how they >do it these days). My supermarket has both "skimmed milk" and "fat-free milk". They look and taste identical and also have the same price and I think they are the same but it seems worthwhile for the store's to package them separately. SignatureJames Silverton Potomac, Maryland Email, with obvious alterations: not.jim.silverton.at.verizon.not > aquachimp wrote on Sat, 17 Apr 2010 11:12:56 -0700 (PDT): > [quoted text clipped - 20 lines] >the same but it seems worthwhile for the store's to package them >separately. See http://en.wikipedia.org/wiki/Fat_content_of_milk for teh American defintitions of these. Skimmed milk is legally 0%-0.5% fat. "Fat-free" does not seem to be a legal designation. Signature************* DAVE HATUNEN (hatunen@cox.net) ************* * Tucson Arizona, out where the cacti grow * * My typos & mispellings are intentional copyright traps * Hatunen wrote on Sat, 17 Apr 2010 11:39:33 -0700: >> aquachimp wrote on Sat, 17 Apr 2010 11:12:56 -0700 (PDT): >> [quoted text clipped - 20 lines] >> and I think they are the same but it seems worthwhile for the >> store's to package them separately. > See http://en.wikipedia.org/wiki/Fat_content_of_milk for teh > American defintitions of these. Skimmed milk is legally > 0%-0.5% fat. > "Fat-free" does not seem to be a legal designation. There are differences among various chains. Some seem to have "skimmed" and some "fat-free" but not both. The nutritional labels are essentially identical. SignatureJames Silverton Potomac, Maryland Email, with obvious alterations: not.jim.silverton.at.verizon.not > Hatunen wrote on Sat, 17 Apr 2010 11:39:33 -0700: > [quoted text clipped - 32 lines] >and some "fat-free" but not both. The nutritional labels are essentially >identical. I seem to have missed the short paragrapah uner the chart that says, "In the USA, skimmed milk is also known as "fat free" milk, due to USDA regulations stating that any food with less than ½ gram of fat per serving can be labelled "fat free"." Signature************* DAVE HATUNEN (hatunen@cox.net) ************* * Tucson Arizona, out where the cacti grow * * My typos & mispellings are intentional copyright traps * >"Annily": >> And in Australia, I think "skim milk" is more common than "skimmed >> milk", but then we Aussies love to abbreviate. > >Abbreviate? "Skim milk" is the name for the stuff. It's only when 1% >or 2% milk is expanded to "partly skimmed milk" that the -ed appears. Yor milk is obviously sold pre-abbreviated. In rightpondian it is "skimmed milk". This from the UK Food Standards Agency uses "skimmed": http://www.eatwell.gov.uk/healthydiet/nutritionessentials/milkanddairy/ The UK Dairy Council calls it "(semi-)skimmed milk". http://www.milk.co.uk/page.aspx?intPageID=43 It is labelled as and retailed as "(semi-)skimmed milk". SignaturePeter Duncanson, UK (in alt.usage.english) Peter Duncanson (copyedited): > Your milk is obviously sold pre-abbreviated. Nice! SignatureMark Brader, Toronto "But I want credit for all the words msb@vex.net I spelled *right*!" -- BEETLE BAILEY >> My non-native English speaking wife was relaying a short story to me >> earlier featuring the consumption of skimmed milk, but she referred to [quoted text clipped - 5 lines] >In the UK, and I suspect elsewhere, this is standard baristaspeak in >Starbucks and similar establishments. My wife likes a vente latte, skinny, one sweetener. Signature************* DAVE HATUNEN (hatunen@cox.net) ************* * Tucson Arizona, out where the cacti grow * * My typos & mispellings are intentional copyright traps * >My non-native English speaking wife was relaying a short story to me >earlier featuring the consumption of skimmed milk, but she referred to >it as "skinny milk". > >When I pointed out that the word is "skimmed" (I didn't explain why) >she replied "you know... there are some flaws in your language". It makes sense, though, considering the other term "non-fat milk". SignatureJohn > My non-native English speaking wife was relaying a short story to me > earlier featuring the consumption of skimmed milk, but she referred > to it as "skinny milk". > > When I pointed out that the word is "skimmed" (I didn't explain why) > she replied "you know... there are some flaws in your language". Flaws in our character, rather: we must do it on purpose. When my parents moved to Paris in 1946, and I with them, we had to boil milk before drinking it, producing a kind of skin on top -- a source of utter revulsion for me, at four. My mother had to skim off the skin before I saw it, or it was no go the breakfast. (I wouldn't eat eggsnot either.) CDB set the following eddies spiralling through the space-time continuum: > Flaws in our character, rather: we must do it on purpose. When my > parents moved to Paris in 1946, and I with them, we had to boil milk > before drinking it, producing a kind of skin on top -- a source of > utter revulsion for me, at four. My mother had to skim off the skin > before I saw it, or it was no go the breakfast. (I wouldn't eat > eggsnot either.) If only *my* mother had done that. During cold weather she would insist on warming the milk for my breakfast cereal in the morning, after which she would *not* discard the skin but rather insist on its going on top of the cornflakes. "It's good for you." Yuk! Signatureξ:) Proud to be curly Interchange the alphabetic letter groups to reply > CDB set the following eddies spiralling through the space-time > continuum: [quoted text clipped - 10 lines] > after which she would *not* discard the skin but rather insist on its > going on top of the cornflakes. "It's good for you." Yuk! Good Lord! Since earliest childhood, I've regarded that skin on hot milk as a special treat. SignatureMike. Mike wrote on Sun, 18 Apr 2010 23:51:09 +0100: >> CDB set the following eddies spiralling through the >> space-time continuum: [quoted text clipped - 11 lines] >> rather insist on its going on top of the cornflakes. "It's >> good for you." Yuk! > Good Lord! Since earliest childhood, I've regarded that skin > on hot milk as a special treat. Other folks: other strokes! I regard it as disgusting at very least. SignatureJames Silverton Potomac, Maryland Email, with obvious alterations: not.jim.silverton.at.verizon.not James Silverton filted: > Mike wrote on Sun, 18 Apr 2010 23:51:09 +0100: > >> Good Lord! Since earliest childhood, I've regarded that skin >> on hot milk as a special treat. > >Other folks: other strokes! I regard it as disgusting at very least. By any chance are you one of those people who pick[s] the skin off brie?... (For me, the very idea of "hot milk" is the disgusting part)....r Signature"Oy! A cat made of lead cannot fly." - Mark Brader declaims a basic scientific principle R wrote on 19 Apr 2010 09:01:40 -0700: > James Silverton filted: >> [quoted text clipped - 5 lines] >> Other folks: other strokes! I regard it as disgusting at very >> least. > By any chance are you one of those people who pick[s] the skin > off brie?... > (For me, the very idea of "hot milk" is the disgusting > part)....r I'll agree with you on *unflavored* hot milk. To me, it has a disgusting odor anyway but I'll eat Brie completely. SignatureJames Silverton Potomac, Maryland Email, with obvious alterations: not.jim.silverton.at.verizon.not R.H. Draney: > (For me, the very idea of "hot milk" is the disgusting part). Once, after several days traveling in German-speaking Switzerland and ordering "kalte Milch" with my meals, I crossed into Italian- speaking terrority and absentmindedly ordered "latte caldo" instead of "latte freddo"). It was... surprisingly non-unpleasant. SignatureMark Brader, Toronto cat>/dev/null got your tongue? msb@vex.net -- Jutta Degener My text in this article is in the public domain. > R.H. Draney: >> (For me, the very idea of "hot milk" is the disgusting part). [quoted text clipped - 3 lines] > speaking terrority and absentmindedly ordered "latte caldo" instead > of "latte freddo"). It was... surprisingly non-unpleasant. One of the biggest hazards of travelling through Europe: the "C" on the taps. SignaturePeter Moylan, Newcastle, NSW, Australia. http://www.pmoylan.org For an e-mail address, see my web page. > R.H. Draney: >> (For me, the very idea of "hot milk" is the disgusting part). [quoted text clipped - 3 lines] > terrority and absentmindedly ordered "latte caldo" instead of "latte > freddo"). It was... surprisingly non-unpleasant. I imagine that's because you got steamed milk rather than scalded milk. I personally adore the former (it's the only thing I'll drink at Starbucks) and abominate the latter. SignatureRoland Hutchinson He calls himself "the Garden State's leading violist da gamba," ... comparable to being ruler of an exceptionally small duchy. --Newark (NJ) Star Ledger ( http://tinyurl.com/RolandIsNJ ) >> R.H. Draney: >>> (For me, the very idea of "hot milk" is the disgusting part). [quoted text clipped - 7 lines] > milk. I personally adore the former (it's the only thing I'll drink at > Starbucks) and abominate the latter. Is that a "Skinny Latter"? No wonder. SignatureRay UK >>> R.H. Draney: >>>> (For me, the very idea of "hot milk" is the disgusting part). [quoted text clipped - 9 lines] > > Is that a "Skinny Latter"? No wonder. No, it's a "steamer". Made with whole milk by default. I suppose the non-fat version must be a "skinny steamer". SignatureRoland Hutchinson He calls himself "the Garden State's leading violist da gamba," ... comparable to being ruler of an exceptionally small duchy. --Newark (NJ) Star Ledger ( http://tinyurl.com/RolandIsNJ ) >James Silverton filted: >> [quoted text clipped - 8 lines] > >(For me, the very idea of "hot milk" is the disgusting part)....r Even with chocolate in it? Signature************* DAVE HATUNEN (hatunen@cox.net) ************* * Tucson Arizona, out where the cacti grow * * My typos & mispellings are intentional copyright traps * Hatunen filted: >>(For me, the very idea of "hot milk" is the disgusting part)....r > >Even with chocolate in it? As far as I'm concerned, 'twas the Aztecs had a handle on the right way to drink chocolate....r Signature"Oy! A cat made of lead cannot fly." - Mark Brader declaims a basic scientific principle >> CDB set the following eddies spiralling through the space-time >> continuum: [quoted text clipped - 13 lines] >Good Lord! Since earliest childhood, I've regarded that skin on hot milk >as a special treat. Yuk, you could have had mine with pleasure. That skin on the top of rice pudding is an entirely different matter. SignatureRobin (BrE) Herts, England >>> CDB set the following eddies spiralling through the space-time >>> continuum: [quoted text clipped - 16 lines] > Yuk, you could have had mine with pleasure. That skin on the top of > rice pudding is an entirely different matter. And on chocolate pudding. SignatureRoland Hutchinson He calls himself "the Garden State's leading violist da gamba," ... comparable to being ruler of an exceptionally small duchy. --Newark (NJ) Star Ledger ( http://tinyurl.com/RolandIsNJ ) Roland Hutchinson filted: >>>Good Lord! Since earliest childhood, I've regarded that skin on hot milk >>>as a special treat. [quoted text clipped - 3 lines] > >And on chocolate pudding. ObBestOfAllPossibleWorlds: I had chocolate rice pudding for dessert this evening....r Signature"Oy! A cat made of lead cannot fly." - Mark Brader declaims a basic scientific principle >> CDB set the following eddies spiralling: >> [quoted text clipped - 12 lines] > Good Lord! Since earliest childhood, I've regarded that skin on hot > milk as a special treat. Your parents were more skilled than ours, with all due respectiveness, in headology. >>> CDB set the following eddies spiralling: >>> [quoted text clipped - 15 lines] > Your parents were more skilled than ours, with all due respectiveness, > in headology. My mother, mostly. Looking back, it's positively frightening how a quiet little Victorian lady can be such a puppeteer. I'm told I saw an aeroplane blow up in mid-air, but she managed to wipe out the memory entirely. I don't, in fact, think she need, or even should, have done that; but being programmed to eat pretty well anything was handy in places such as the Sudan. Raw lights, anyone? SignatureMike. >> CDB set the following eddies spiralling through the space-time >> continuum: [quoted text clipped - 12 lines] > Good Lord! Since earliest childhood, I've regarded that skin on hot milk > as a special treat. Et moi, I particularly liked porridge that had gone solid and was floating in the milk. The milk, of course, had to come from the top of the bottle. Our milk was delivered at about 6 am. We all competed to bring in the milk from the box at the front fence. The final result was a lot of bottles from which the first little bit had been poured. SignaturePeter Moylan, Newcastle, NSW, Australia. http://www.pmoylan.org For an e-mail address, see my web page. aquachimp set the following eddies spiralling through the space-time continuum: > My non-native English speaking wife was relaying a short story to me > earlier featuring the consumption of skimmed milk, but she referred to > it as "skinny milk". > > When I pointed out that the word is "skimmed" (I didn't explain why) > she replied "you know... there are some flaws in your language". We even have semi-skimmed milk ("semi-skilled" as my mother called it once) which is presumably something in between, since its bottle top colour (green) is intermediate in the spectrum between that of skimmed milk (red) and full-cream milk (blue). Signatureξ:) Proud to be curly Interchange the alphabetic letter groups to reply >aquachimp set the following eddies spiralling through the space-time >continuum: [quoted text clipped - 10 lines] >(green) is intermediate in the spectrum between that of skimmed milk (red) >and full-cream milk (blue). http://www.milk.co.uk/page.aspx?intPageID=43 Semi skimmed milk Semi skimmed milk is the most popular type of milk in the UK with a fat content of 1.7%, compared to 4% in whole milk and 0.3% in skimmed milk - see nutritional composition of milks Skimmed milk Skimmed milk has a fat content of between 0.1-0.3 %. Skimmed milk therefore has nearly all the fat removed. 1% fat milk The EU regulations for milk classification ... On the 1st of January 2008 new regulations came into force to facilitate consumer choice. Now any milk with a fat content other than those laid out can also be considered as 'milk', provided that its fat content is clearly indicated on the packaging in the form of '….% fat'. However, these milks cannot be described as whole, semi-skimmed or skimmed. SignaturePeter Duncanson, UK (in alt.usage.english) Peter Duncanson (BrE) set the following eddies spiralling through the space-time continuum: >>aquachimp set the following eddies spiralling through the space-time >>continuum: [quoted text clipped - 33 lines] > '….% fat'. However, these milks cannot be described as whole, > semi-skimmed or skimmed. Have they at least allowed us to retain the various distinctive colours of the bottle tops? Signatureξ:) Proud to be curly Interchange the alphabetic letter groups to reply >Peter Duncanson (BrE) set the following eddies spiralling through the >space-time continuum: [quoted text clipped - 39 lines] >Have they at least allowed us to retain the various distinctive colours of >the bottle tops? I think so. I use only semi-skimmed and the (plastic) bottles always have a green top. Whole milk has a red top and skimmed has a blue. That is standard at all the places I buy or see milk. SignaturePeter Duncanson, UK (in alt.usage.english) On 17 Apr 2010, Peter Duncanson (BrE) wrote >> Peter Duncanson (BrE) set the following eddies spiralling through the >> space-time continuum: [quoted text clipped - 38 lines] >> >> Have they at least allowed us to retain the various distinctive colours of >> the bottle tops? > > I think so. I use only semi-skimmed and the (plastic) bottles always > have a green top. Whole milk has a red top and skimmed has a blue. That > is standard at all the places I buy or see milk. Are you sure? I know with absolute certainty that in our Tescos and Sainsburys around here,, red is skimmed and blue is whole milk. (I deeply detest skimmed milk, which is why I know to avoid anytying with red tops or other red labelling.) SignatureCheers, Harvey CanEng and BrEng, indiscriminately mixed HVS set the following eddies spiralling through the space-time continuum: >> I think so. I use only semi-skimmed and the (plastic) bottles always >> have a green top. Whole milk has a red top and skimmed has a blue. That [quoted text clipped - 4 lines] > detest skimmed milk, which is why I know to avoid anytying with red tops > or other red labelling.) That's how I know them too. I think somebody has got his colours muxed ip. Signatureξ:) Proud to be curly Interchange the alphabetic letter groups to reply >On 17 Apr 2010, Peter Duncanson (BrE) wrote > [quoted text clipped - 52 lines] >detest skimmed milk, which is why I know to avoid anytying with red tops or >other red labelling.) Sorry I reversed red and blue. I avoid both. As you say red is skimmed and blue is whole. SignaturePeter Duncanson, UK (in alt.usage.english) >>On 17 Apr 2010, Peter Duncanson (BrE) wrote >> [quoted text clipped - 56 lines] > >As you say red is skimmed and blue is whole. Mix 'em together, you might end up with mauve. A real lactic innovation. SignatureRobin (BrE) Herts, England > Are you sure? I know with absolute certainty that in our Tescos and > Sainsburys around here,, red is skimmed and blue is whole milk. I wish we had a system. I am finding it increasingly difficult to pick out real milk. They all seem to have had things taken out or added to them. If only "milk" were one of those French wines or cheeses. SignatureRob Bannister >> Are you sure? I know with absolute certainty that in our Tescos and >> Sainsburys around here,, red is skimmed and blue is whole milk. > > I wish we had a system. I am finding it increasingly difficult to pick > out real milk. They all seem to have had things taken out or added to > them. If only "milk" were one of those French wines or cheeses. To me "real milk" means unpasteurised, and in the days of glass bottles in the UK it had a green top. This was established before all this skimming nonsense took hold: green top for raw, silver for pasteurised, gold for Channel Island, but all full-cream. SignatureMike. On 18 Apr 2010, Mike Lyle wrote >>> Are you sure? I know with absolute certainty that in our Tescos and >>> Sainsburys around here,, red is skimmed and blue is whole milk. [quoted text clipped - 7 lines] > skimming nonsense took hold: green top for raw, silver for pasteurised, > gold for Channel Island, but all full-cream. Horses 'n' stuff. I worked Saturdays as a milkman's helper when I was 11 or 12 (early 1960s, in Ottawa), and the choices were homogenized whole milk (called "homo" without any knowing winks or nudges); "2 per cent" (which is what my family drank); and skimmed. As far as my childhood was concerned, even unhomogenized -- never mind unpastuerized -- milk was a thing of the past. When I moved to England I was aware of much rapturous nostalgia about the use of -- and usually paternal claims to -- the cream off the top of the milk. Here's something heretical: I found the whole "top of the milk" thing a flipping nuisance. Since there was absolutely no nostalgia factor for me, the DIY aspect of savouring little slugs of cream off the top of a bottle of milk seemed, frankly, just a lot of fiddling about. When I want some milk, I want some milk; if I want some cream, I buy some cream. Problem solved, without the associated faffing about with unhomogenized milk. SignatureCheers, Harvey CanEng and BrEng, indiscriminately mixed Harvey Van Sickle: > I worked Saturdays as a milkman's helper when I was 11 or 12 (early > 1960s, in Ottawa), and the choices were homogenized whole milk > (called "homo" without any knowing winks or nudges); (It still is, by the way.) > "2 per cent" (which is what my family drank); and skimmed. Agreed -- 1% came later -- except for the spelling of "skim". Now I never had dealings with that kind back then, but are you sure you didn't pick up the long version after moving to England? SignatureMark Brader | "...not one accident in a hundred deserves the name. Toronto | [This occurrence] was simply the legitimate result msb@vex.net | of carelessness." -- Washington Roebling My text in this article is in the public domain. On 19 Apr 2010, Mark Brader wrote > Harvey Van Sickle: >> I worked Saturdays as a milkman's helper when I was 11 or 12 (early [quoted text clipped - 8 lines] > had dealings with that kind back then, but are you sure you didn't pick up > the long version after moving to England? Almost certainly, since apart from delivering the occasional bottle of the stuff I didn't have dealings with it either in those days -- I don't recll my parents ever having skim(med) milk in the house. (And as mentioned upthread, I still intensely dislike it: skimmed milk is what's left once they've removed all the milk from it.) SignatureCheers, Harvey CanEng and BrEng, indiscriminately mixed Harvey Van Sickle: > >> I worked Saturdays as a milkman's helper when I was 11 or 12 (early > >> 1960s, in Ottawa) ... [and one type of milk was] skimmed. Mark Brader: >> ... except for the spelling of "skim". Now I never >> had dealings with that kind back then, but are you sure you didn't pick up >> the long version after moving to England? Harvey Van Sickle: > Almost certainly, since apart from delivering the occasional bottle of the > stuff I didn't have dealings with it either in those days -- I don't recll my > parents ever having skim(med) milk in the house. Well, I just did a Google News Archive Search on the years 1955 to 1962, looking for "skim milk", and bizarrely, the *first two hits* were from the Ottawa Citizen. However, I then changed the search to "skimmed milk" with the same dates, and there were Ottawa Citizen hits for that too. So I guess both forms of the phrase were then in use. Thanks. SignatureMark Brader, Toronto | "Whatever you are, be out and out, msb@vex.net | not divided or in doubt." -- Brand (Ibsen) My text in this article is in the public domain. Mark Brader filted: >Well, I just did a Google News Archive Search on the years 1955 to 1962, >looking for "skim milk", and bizarrely, the *first two hits* were from [quoted text clipped - 3 lines] >and there were Ottawa Citizen hits for that too. So I guess both forms >of the phrase were then in use. Thanks. All you've managed to prove is that Google knows where you live....r Signature"Oy! A cat made of lead cannot fly." - Mark Brader declaims a basic scientific principle Mark Brader: >> Well, I just did a Google News Archive Search on the years 1955 to 1962, >> looking for "skim milk", and bizarrely, the *first two hits* were from [quoted text clipped - 3 lines] >> and there were Ottawa Citizen hits for that too. So I guess both forms >> of the phrase were then in use. Thanks. R.H. Draney: > All you've managed to prove is that Google knows where you live. First, I don't live in Ottawa! Second, I proved that both forms of the phrase occurred in an Ottawa paper around that time. And we were talking about usage in Ottawa. I don't know whether GNAS results are biased to give a higher priority to results from the searcher's country. It is certainly the sort of thing that they might do -- if I try to access the Google News home page I now automatically get the Canadian version. But for normal searchs, any such effect tends to be swamped by the uneven geographical distribution of the news sources archived. Just for kicks, what happens if someone in the US does the exact same search? At <http://news.google.com/archivesearch/advanced_search?hl=en>, fill in 1955 to 1962 as the date range, ask for 50 results, and put "skim milk" (no quotes) in the exact-phrase field. Do you find the Ottawa Citizen at the top of the results list? Or near the top? SignatureMark Brader, Toronto "Information! ... We want information!" msb@vex.net -- The Prisoner My text in this article is in the public domain. >Mark Brader: >>> Well, I just did a Google News Archive Search on the years 1955 to 1962, [quoted text clipped - 24 lines] >"skim milk" (no quotes) in the exact-phrase field. Do you find the >Ottawa Citizen at the top of the results list? Or near the top? I tried it from the UK and the answer is Yes, the Ottawa Citizen is first: They'll enjoy real skim milk goodness at half the price . Ottawa Citizen - Google News Archive - Jul 11, 1956 Of course, the size of Mr. Roy's happy family in a little out of the ordinary. But it offers a dramatic illustration of how new Instant nu-milk can save you ... SignaturePeter Duncanson, UK (in alt.usage.english) Mark Brader wrote, in <cPudnRt-G6KuJ1HWnZ2dnUVZ_uCdnZ2d@vex.net> on Mon, 19 Apr 2010 15:16:51 -0500: > Just for kicks, what happens if someone in the US does the exact same > search? At <http://news.google.com/archivesearch/advanced_search?hl=en>, > fill in 1955 to 1962 as the date range, ask for 50 results, and put > "skim milk" (no quotes) in the exact-phrase field. Do you find the > Ottawa Citizen at the top of the results list? Or near the top? Yes, from Ireland it is number 1. SignatureNick Spalding BrE/IrE Nick Spalding filted: >Mark Brader wrote, in <cPudnRt-G6KuJ1HWnZ2dnUVZ_uCdnZ2d@vex.net> > on Mon, 19 Apr 2010 15:16:51 -0500: [quoted text clipped - 6 lines] > >Yes, from Ireland it is number 1. Signature"Oy! A cat made of lead cannot fly." - Mark Brader declaims a basic scientific principle Nick Spalding filted: >Mark Brader wrote, in <cPudnRt-G6KuJ1HWnZ2dnUVZ_uCdnZ2d@vex.net> > on Mon, 19 Apr 2010 15:16:51 -0500: [quoted text clipped - 6 lines] > >Yes, from Ireland it is number 1. And from the US as well.... Wonder if Ottawa gets pride of place because of the number of links to it....r Signature"Oy! A cat made of lead cannot fly." - Mark Brader declaims a basic scientific principle > Mark Brader: >>> Well, I just did a Google News Archive Search on the years 1955 to 1962, [quoted text clipped - 24 lines] > "skim milk" (no quotes) in the exact-phrase field. Do you find the > Ottawa Citizen at the top of the results list? Or near the top? I tried it from Australia and got Ottawa Citizen for the top two results. SignatureRob Bannister Robert Bannister filted: >> Just for kicks, what happens if someone in the US does the exact same >> search? At <http://news.google.com/archivesearch/advanced_search?hl=en>, [quoted text clipped - 3 lines] > >I tried it from Australia and got Ottawa Citizen for the top two results. That makes five English-speaking countries (.us, .ca, .uk, .ie and .au) that all get Ottawa at the top of the list...we've yet to hear from Mr Hayes....r Signature"Oy! A cat made of lead cannot fly." - Mark Brader declaims a basic scientific principle >Robert Bannister filted: >> [quoted text clipped - 8 lines] >That makes five English-speaking countries (.us, .ca, .uk, .ie and .au) that all >get Ottawa at the top of the list...we've yet to hear from Mr Hayes....r Using Google news, South Africa http://news.google.co.za/archivesearch/advanced_search?hl=en The first and third results are for Ottawa Citizen. The Wall Street Journal is second: Sales of Skim Milk Spurt as More Folks Count Their Calories Pay-Per-View - Wall Street Journal - ProQuest Archiver - Oct 25, 1957 rir Michel reports his salsa of regular milk have increased some Sr to 8om the last Sae yeah Skim milk sales are up 150y to 200 in the same penodFive years ... Do I detect OCRed material? SignaturePeter Duncanson, UK (in alt.usage.english) Peter Duncanson: > Do I detect OCRed material? I daresay. A lot of GNAS hits are presented in Google Books fashion. SignatureMark Brader, Toronto | "We don't use clubs; they weren't invented here. msb@vex.net | We use rocks." -- David Keldsen >> Just for kicks, what happens if someone in the US does the exact same >> search? At <http://news.google.com/archivesearch/advanced_search?hl=en>, [quoted text clipped - 3 lines] > > I tried it from Australia and got Ottawa Citizen for the top two results. It must be all in the timing. I (in Boston MA) got Chicago Tribune and LA Times as the top two results, followed by the Ottawa Citizen third, and the Wall Street Journal fourth. Fran > <http://news.google.com/archivesearch/advanced_search?hl=en> I'm in Denver and I got: They'll enjoy real skim milk goodness at half the price . Ottawa Citizen - Google News Archive - Jul 11, 1956 Of course, the size of Mr. Roy's happy family in a little out of the ordinary. But it offers a dramatic illustration of how new Instant nu-milk can save you ... They'll enjoy real skim milk goodness at half the... - Ottawa Citizen - Google News Archive All 2 related - Related web pages Sales of Skim Milk Spurt as More Folks Count Their Calories Pay-Per-View - Wall Street Journal - ProQuest Archiver - Oct 25, 1957 rir Michel reports his salsa of regular milk have increased some Sr to 8om the last Sae yeah Skim milk sales are up 150y to 200 in the same penodFive years ... Related web pages as my first tow results. Lewis skrev: >> <http://news.google.com/archivesearch/advanced_search?hl=en> > [quoted text clipped - 17 lines] > > as my first tow results. Same from Denmark, using news.google.dk Lewis skrev: >> <http://news.google.com/archivesearch/advanced_search?hl=en> > [quoted text clipped - 17 lines] > > as my first tow results. Same from Denmark, using news.google.dk >>> Are you sure? I know with absolute certainty that in our Tescos and >>> Sainsburys around here,, red is skimmed and blue is whole milk. [quoted text clipped - 6 lines] > skimming nonsense took hold: green top for raw, silver for pasteurised, > gold for Channel Island, but all full-cream. And red for hummojenized. SignatureRob Bannister > On 17 Apr 2010, Peter Duncanson (BrE) wrote > [quoted text clipped - 52 lines] > detest skimmed milk, which is why I know to avoid anytying with red tops or > other red labelling.) I thought the term "red tops" referred to tabloid "newspapers" Yes, like the milk, watery and best avoided, but what of the health benefits implied? On 18 Apr 2010, aquachimp wrote > I thought the term "red tops" referred to tabloid "newspapers" > Yes, like the milk, watery and best avoided, but what of the health > benefits implied? Of skimmed versus semi-skimmed milk? I think the benefits are arguable: I don't really accept that drinking milk with some of the fats left in it (especially since my intake of milk isn't massive) is going to put me in a premature grave any more than, say, eating an extra slice of toast in the morning. SignatureCheers, Harvey CanEng and BrEng, indiscriminately mixed > On 18 Apr 2010, aquachimp wrote > [quoted text clipped - 3 lines] > > Of skimmed versus semi-skimmed milk? Urm, no. I was just half thinking about playing with the comparison between red tops (milk) and red tops (tabloids). Both being a bit watery, is "fat" the cerebrel content of broadsheets. If so, I can see how this "fat" can be bad for one as there are different kinds of "fat" to be consummed there. But surely that wouldn't mean th > I think the benefits are arguable: I > don't really accept that drinking milk with some of the fats left in it [quoted text clipped - 5 lines] > Cheers, Harvey > CanEng and BrEng, indiscriminately mixed On Apr 18, 5:57 pm, aquachimp <aquach...@aquachimp.freeserve.co.uk> wrote: > > On 18 Apr 2010, aquachimp wrote > [quoted text clipped - 9 lines] > how this "fat" can be bad for one as there are different kinds of > "fat" to be consummed there. But surely that wouldn't mean th But surely that wouldn't mean that tabloids are the "healthier" option? On 18 Apr 2010, aquachimp wrote > On Apr 18, 5:57 pm, aquachimp <aquach...@aquachimp.freeserve.co.uk> > wrote: [quoted text clipped - 15 lines] > But surely that wouldn't mean that tabloids are the "healthier" > option? Only if the non-red-tops are "blue tops", is my guess.... SignatureCheers, Harvey CanEng and BrEng, indiscriminately mixed aquachimp set the following eddies spiralling through the space-time continuum: > I thought the term "red tops" referred to tabloid "newspapers" > Yes, like the milk, watery and best avoided, but what of the health > benefits implied? Some of the non-red tops aka titless wonders are also tabloid, but they have retained some quality. Signatureξ:) Proud to be curly Interchange the alphabetic letter groups to reply >Are you sure? I know with absolute certainty that in our Tescos and >Sainsburys around here,, red is skimmed and blue is whole milk. (I deeply >detest skimmed milk, which is why I know to avoid anytying with red tops or >other red labelling.) This afternoon I did a bit of research in a local (to me) supermarket. Here's what I found: Maker\Type "whole" 2% 1% skim ---------------------- ------- ------- ------- ------- Dean Foods red orange blue yellow Whole Foods (bottled red purple pink blue by Dean Foods) Crescent Ridge (in silver red green gold glass half-gals) High Lawn (Jersey) N/A(*) N/A blue pink H.P. Hood(**) red yellow blue lt.blue So the consensus here in New England seems to be that red tops indicate "whole" (if not whole) milk. (*) High Lawn sells *real* whole milk, but none was available in the store today. I believe they use a red cap for whole and a yellow cap for 2%, but since I never buy those flavors I can't be certain. I'm pretty sure there's one dairy that uses yellow for whole, but I don't know which one. (**) Data from photos on Web site -- Hood milk is not sold in the store I visited.[1] -GAWollman [1] Most supermarkets sell three brands of milk, two of which are exactly the same except for the name on the package. It is possible to tell which ones are which by examining the plant number on the package: the house brand will always be packaged in the same plant as one of the other brands on offer. Whole Foods is unusual in offering eight different brands of (cow's) milk, although both of their house brands are packed by one of the other dairies. (In addition to the four I've noted, they also have Organic Valley, their own "365 Organic" brand, and a third organic option that's processed by Dean Foods, plus three brands of fake milk and two brands of goat's milk.) When I was growing up, there were many more brands of milk in stores, and no house brands: we had Hood, Idlenot, Fairdale Farms, and Booth Bros., with at least three of those in every store. The move towards "improved supply-chain management" has resulted in reduced consumer choice of brands, even though the number of product options per brand has increased. SignatureGarrett A. Wollman | What intellectual phenomenon can be older, or more oft wollman@bimajority.org| repeated, than the story of a large research program Opinions not shared by| that impaled itself upon a false central assumption my employers. | accepted by all practitioners? - S.J. Gould, 1993 >> Have they at least allowed us to retain the various distinctive >> colours of the bottle tops? > > I think so. I use only semi-skimmed and the (plastic) bottles always > have a green top. > Whole milk has a red top and skimmed has a blue. t'other way round i.e. red milk has a skimmed top and blue milk has a whole top. > That is standard at all the places I buy or see milk. SignatureRay UK On 17 Apr 2010, musika wrote >>> Have they at least allowed us to retain the various distinctive >>> colours of the bottle tops? [quoted text clipped - 6 lines] > t'other way round > i.e. red milk has a skimmed top and blue milk has a whole top. The dominance of semi-skimmed in the UK is, however, a fairly recent phenomenon. I grew up in Canada (1950s/60s) drinking semi-skimmed ("toopersent" as we called it), but found it relatively difficult to find when we moved to England in 1982: the standard choice for doorstep delivery was unhomogenized whole milk, skimmed, or gold top. I was extremely pleased when semi-skimmed became widely available; my guess is that that happened in the mid-to-late 1980s. SignatureCheers, Harvey CanEng and BrEng, indiscriminately mixed > The dominance of semi-skimmed in the UK is, however, a fairly recent > phenomenon. [quoted text clipped - 6 lines] > I was extremely pleased when semi-skimmed became widely available; my > guess is that that happened in the mid-to-late 1980s. We moved into our first house in August 1982. We'd been able to buy semi-skimmed in the supermarket, and now as home owners we obviously needed a milkman. We collared the first one we saw delivering in our road and asked him to leave us a pint of semi-skimmed every day. "Well", he said, "I've got some at the moment but I'm not sure it's going to catch on, so I can't promise to be able to deliver it for long". SignatureDavid >>aquachimp set the following eddies spiralling through the space-time >>continuum: [quoted text clipped - 22 lines] > Skimmed milk has a fat content of between 0.1-0.3 %. Skimmed milk > therefore has nearly all the fat removed. In the USA skimmed milk (fat-free milk) has up to 0.5% fat content. Whole milk is up to 3.25% fat. > 1% fat milk 1% is "low fat" milk here. Signature************* DAVE HATUNEN (hatunen@cox.net) ************* * Tucson Arizona, out where the cacti grow * * My typos & mispellings are intentional copyright traps * >In the USA skimmed milk (fat-free milk) has up to 0.5% fat >content. Whole milk is up to 3.25% fat. Normally exactly so, since "whole" milk isn't whole -- it's skim milk to which exactly 3.25% butterfat has been added back in during homogenization. All milk starts out whole, and is "skimmed" in a centrifuge -- thereby removing all of the fat globules -- before the desired amount of fat is added back in by the homogenization process. That way, any excess fat beyond what is absolutely required by law can be put into more profitable products, like butter and cream. >> 1% fat milk > >1% is "low fat" milk here. It used to be that "low fat" applied to anything other than "whole". In my youth, 1/2%, 1%, and 2% where all called "low-fat". However, about fifteen years ago, the milk labeling regulations were harmonized with the regulations for other food products, with the result that only 1% and 1/2% could be called "low-fat", and 2% -- still the favorite of many consumers -- had to be called "reduced-fat" instead. (A serving of 2% milk has 50% less fat than whole milk, which is better than the 30% reduction required for "reduced fat", but too much fat in absolute terms to be considered "low" in fat.) -GAWollman SignatureGarrett A. Wollman | What intellectual phenomenon can be older, or more oft wollman@bimajority.org| repeated, than the story of a large research program Opinions not shared by| that impaled itself upon a false central assumption my employers. | accepted by all practitioners? - S.J. Gould, 1993 > We even have semi-skimmed milk ("semi-skilled" as my mother called it once) > which is presumably something in between, since its bottle top colour > (green) is intermediate in the spectrum between that of skimmed milk (red) > and full-cream milk (blue). British milk colour-coding systems. I think I have woken up on a different planet. I have firmly fixed in my mind that a red foil top signifies homogenised full cream milk, silver foil ordinary weak milk, and gold foil Jersey or Guernsey milk. Green is unpasteurised, aka not mucked about with. But now you mention it, the plastic containers in which today's milk is shipped do often seem to have blue and green screw tops, and I haven't had doorstep delivery of foil-capped bottles for a while. How is the innocent consumer to know what coding is being used this week? Other posters seem to have stated a whole new system. Eviscerated milk is red, weakened milk is green, and whole milk is blue, with no distinction to show homogenisation. I wonder what happened to Jersey and unpasteurised. Signaturefranzi >> We even have semi-skimmed milk ("semi-skilled" as my mother called it once) >> which is presumably something in between, since its bottle top colour [quoted text clipped - 17 lines] >distinction to show homogenisation. I wonder what happened to Jersey and >unpasteurised. Milk is pasteurised and homogenised by default. SignaturePeter Duncanson, UK (in alt.usage.english) BrE filted: >>I think I have woken up on a different planet. I have firmly fixed in my >>mind that a red foil top signifies homogenised full cream milk, silver [quoted text clipped - 12 lines] > >Milk is pasteurised and homogenised by default. Once again, the passive voice conceals the guilty party....r Signature"Oy! A cat made of lead cannot fly." - Mark Brader declaims a basic scientific principle > Milk is pasteurised and homogenised by default. I haven't checked in decades, but there used to be just pasteurized milk readily available in stores. One had to be careful to get the type that was also homogenized. Things might be different now. SignatureSkitt (AmE) grew up drinking milk that was neither pasteurized, nor homogenized. > > Milk is pasteurised and homogenised by default. > > I haven't checked in decades, but there used to be just pasteurized milk > readily available in stores. Unhomogenized milk around here has only been available in speciality stores, dairy stores, and from milk delivery for as long as I can remember. > One had to be careful to get the type that was > also homogenized. Things might be different now. If I get fresh whole milk, I prefer it NOT be homogenized. But it has to be fresh and whole. >I wonder what happened to Jersey and >unpasteurised. "Jersey" and "Jersey and Guernsey" milk is available from some retailers. Gold tops seem to be usual. Sainsbury's sells "Sainsbury's Jersey Milk" and "Gold Top Fresh Milk, Jersey and Guernsey". It is more expensive than bog-standard semi-skimmed (in GB pounds): 1.00/ltr for Jersey (750ml) and 1.04/ltr for Jersey and Guernsey (1ltr) compared with 0.67/ltr (2.27ltr) or 0.76/ltr (1.13ltr) for semi-skimmed. SignaturePeter Duncanson, UK (in alt.usage.english) >>I wonder what happened to Jersey and >>unpasteurised. [quoted text clipped - 4 lines] >Sainsbury's sells "Sainsbury's Jersey Milk" and "Gold Top Fresh Milk, >Jersey and Guernsey". I have just returned from the nearest Sainsbury's. While there I eyeballed the rows of plastic milk bottles sufficient intently to curdle the milk. The screwtops are as previously stated. In addition there is "1% Fat" milk which comes in bottles with mauvish/purplish screwtops. SignaturePeter Duncanson, UK (in alt.usage.english) On Apr 18, 6:08 pm, "Peter Duncanson (BrE)" <m...@peterduncanson.net> wrote: > On Sun, 18 Apr 2010 13:12:26 +0100, "Peter Duncanson (BrE)" > [quoted text clipped - 13 lines] > the milk. The screwtops are as previously stated. In addition there is > "1% Fat" milk which comes in bottles with mauvish/purplish screwtops. Good work. I raise my hat to you for your devotion to research. I thought before this that there was still a strand of old-fashioned customer-facing grocery about Sainsbury's, and it's satisfying to hear that true rich milk can still be had there. -- franzi [...] > Good work. I raise my hat to you for your devotion to research. > > I thought before this that there was still a strand of old-fashioned > customer-facing grocery about Sainsbury's, and it's satisfying to hear > that true rich milk can still be had there. If you're far away from the nearest Sainsbury's, stirring the right amount of single or double cream into "normal" milk is is an excellent alternative. SignatureLes (BrE) On 17 Apr, 10:53, aquachimp <aquach...@aquachimp.freeserve.co.uk> wrote: > My non-native English speaking wife was relaying a short story to me > earlier featuring the consumption of skimmed milk, but she referred to > it as "skinny milk". > > When I pointed out that the word is "skimmed" (I didn't explain why) > she replied "you know... there are some flaws in your language". By "your language" did she mean "English" or your own individual usage? > On 17 Apr, 10:53, aquachimp <aquach...@aquachimp.freeserve.co.uk> > wrote: [quoted text clipped - 7 lines] > > By "your language" did she mean "English" or your own individual usage? She doesn't differentiate on that point anymore than she would have known that "skinny milk is an Aussy milk product's brand name: http://www.theage.com.au/news/national/tainted-skinny-milk-recalled/2005/07/13/1 120934301907.html?from=moreStories On 17 Apr 2010, aquachimp wrote >> On 17 Apr, 10:53, aquachimp <aquach...@aquachimp.freeserve.co.uk> >> wrote: [quoted text clipped - 12 lines] > http://www.theage.com.au/news/national/tainted-skinny-milk-recalled/2005/ > 07/13/1120934301907.html?from=moreStories Isn't it also the bog standard shorthand in coffee shops -- Starbucks, Costa, whatever -- for skimmed milk? (Gran-day decaf iced skinny la-tay, 'n' all that.) SignatureCheers, Harvey CanEng and BrEng, indiscriminately mixed >My non-native English speaking wife was relaying a short story to me >earlier featuring the consumption of skimmed milk, but she referred to >it as "skinny milk". > >When I pointed out that the word is "skimmed" (I didn't explain why) >she replied "you know... there are some flaws in your language". LOL. My grandmother used to refer to dietetic food as diabetic food, because the reason she was told to eat food marked dietetic was that she had diabetes. People drink skimmed milk to be skinny. You must explain to your wife, like the child who knows not enough to ask, what is skimmed about skimmed milk. > On Sat, 17 Apr 2010 02:53:17 -0700 (PDT), aquachimp > [quoted text clipped - 13 lines] > You must explain to your wife, like the child who knows not enough to > ask, what is skimmed about skimmed milk. Ah, it's a tad more complicated than that. Yes, people drink skimmed milk to be skinny, but, as GW now informs us, all of the fat globules are removed by centrifuge and then returned accordingly, which means she's right, because not only is milk now not "skimmed" but milk which has only been allowed a small percentage of fat to be returned to it is skinny. |
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