CalvinBall wrote:i feel like the philadelphia cream cheese in the tubs is not the same product as the brick of cream cheese.
swishnicholson wrote:A good tip always, that I never use but people who can cook well do, is to measure by weight instead of volume to maintain consistency, and that might help to alleviate the problem somewhat.
Uncle Milty wrote:swishnicholson wrote:A good tip always, that I never use but people who can cook well do, is to measure by weight instead of volume to maintain consistency, and that might help to alleviate the problem somewhat.
Agree for baking. Less so for cooking.
Of course the best cooks and bakers I've known never weighed or measured anything.
Slowhand wrote:Have you (or your landlord) called an exterminator?