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I have removed the following:
If this is to be said anywhere, it should be on the cream tea page. But in any case, unless credible evidence can be brought forward for a consistent different of practice between Devon and Cornwall in this matter, this tale is not worth including. As a long time resident in Devon and a frequent visitor to Cornwall, with a fondness for cream teas, I have encountered both practices in both counties. I'm sure different families have different habits as with most things to do with food. seglea 21:52, 2 July 2006 (UTC)
I've removed the following, added by an anon:
Krystal, it's nice to hear about your experiences, but they don't really belong in Wikipedia's article - maybe on your blog. seglea 23:17, 11 July 2006 (UTC)
It's rather amusing to suppose that Krystal reads Talk pages. PEACE! Pqrstuv 06:26, 23 February 2007 (UTC)
what is the difference between clotted cream and devon cream? could someone please included information on both? inTHANKSvance
How does clotted cream differ from the American "cream cheese"? grahamharbison 00:24, 12 March 2007 (UTC)
"When clotted cream is not commercially available..." - this implies that there are places where you can't easily get hold of the stuff. (I'm British, so don't have this problem.) Where might those places be? You don't see "When ranch dressing is not commercially available" on its page, after all, despite the fact that many people in the UK have never heard of it! 86.143.48.55 ( talk) 18:48, 2 February 2008 (UTC)
I can say it't not easy to get in the US. I believe it's because most of the states have a law prohibiting the sale of raw "unpasteurized" milk and milk products (cheese is an expection in some places as long as it has been aged more than 60 days). I think pasteurization makes it much harder to produce clotted cream. I also think it's a shelf life thing. If I'm not mistaken (and I could be wrong), but I had heard that it doesn't keep for very long, only a few days, so it's not likely to be sold in the supermarket. Now, my question for you is... what does it taste like? I've always wanted to try it, but as I said, it's hard to come by on this side of the pond. -- Di 69.27.229.11 ( talk) 20:08, 20 February 2009 (UTC)
I have found it at Publix and Fresh Market (I live in Florida). It is made by Devon Cream Co. and is described as "Pasteurized clotted cream from cow's milk". Could they pasteurize it after it is clotted? Barnaby the Scrivener ( talk) 15:52, 29 November 2009 (UTC)
I think the statement: "Despite its popularity virtually none is produced by or exported to the USA, due to difficulty with its shelf life." Anderson, Lisa (23 January 1985). "'Clotted cream' caviar of dairy". Ottawa Citizen. Retrieved 3 December 2010. should be removed. In spite of its attribution (published in 1985, you will note), it is no longer correct. In fact, my family has been buying imported clotted cream here in the U.S. since the 60s at least. I'm in the San Francisco area, and it was available at English import places and tea shops when I was a tot. It's availabe all over the place now, still imported from the UK. So, the statement may have been published, but it was in error even at the time it was first pubbed and should be taken out Zlama ( talk) 00:59, 11 February 2011 (UTC).
Just revisiting this article again and see that this statement is still there! Your source is 30 years old! This would be the same as saying that at some point in time, Italian olive oil or French Camembert is not commercially available in the U.S. based on some decades old source, IOW, ridiculous. What was -- erroneously, I might add -- stated in a 30 year old source, adds nothing to this article and certainly compromises its accuracy. If someone else doesn't remove this, I will. — Preceding unsigned comment added by Zlama ( talk • contribs) 00:13, 5 February 2015 (UTC)
I have to question whether the term 'devonshire cream tea' is in general use - I live in Devon and I've never come across this term before. The few occasions when I've heard the term 'Devonshire' used in serious conversation is when someone (generally someone not native to Britain) genuinely doesn't know that Devon isn't a Shire county.
Also, how is this relevant to the topic? This, like the issue of whether cream or jam goes on first, shouldn't be on the clotted cream page. Rather if it is deemed to be a pertinent piece of information it should surely be on the cream tea page. Crydwyn ( talk) 19:38, 26 May 2009 (UTC)
'Devonshire Tea' (not so much 'Devonshire Cream Tea') is widely used in Australia and New Zealand for what approximates a 'Cream Tea' in the UK. As in much of the upcountry parts of the UK, however, the Antipodean version uses thickened or whipped cream, not clotted cream, which is not available downunder. Also, although a look at the 'Devon' article confirms that the county hasd never officially been a 'shire', the 'Devonshire' variant of the name has been used for centuries in all sorts of contexts such as names of regiments, the Duchy, etc.
As the header says, the external link at the bottom doesn't point to what it should do. 87.194.40.167 ( talk) 20:15, 30 July 2009 (UTC)
Is the heating of unpasteurised milk to form clotted cream using the same or similar process as in the production of curds (specifically, with lactic acid bacteria promoting the process)? 92.39.196.35 ( talk) 00:34, 10 August 2009 (UTC)
Unpasteurized or raw milk is available for sale in the United States if you know where to look. My question is whether people mean unpasteurized or homogenized milk... Pasteurization kills microbes present in the milk, whereas homogenization makes the fat cells smaller and more uniform to keep the cream from separating from the milk... Can someone clear this up for me? —Preceding unsigned comment added by Riboflavin2 ( talk • contribs) 15:01, 27 December 2009 (UTC)
I inadvertently made "clotted cream" when I left a carton of whipping cream on top of the fridge in warm weather - that's stadard U.S. pasteurized cream. At the top of the carton was thick, spreadable cream-stuff just like the clotted cream I've had in England. The warm weather, even the warmth put out by the refrigerator, probably qualifies as the "indirect" heat source required. I've done this intentionally as well, and it always works. So, can be pasteurized, but you probably need to start with cream. Zlama ( talk) 00:51, 11 February 2011 (UTC)
And it seems this Talk page is kind of out of line with the now existing format of this article, because there is no "Clotted cream" section, rather that's the subject of the article. Zlama ( talk) 00:42, 5 February 2015 (UTC)
Before I came to live in west Cornwall, I often stayed on the farm near Zennor belonging to an old friend of the family. Almost all the farms in the area were dairy farms, and most of the cows were Channel Islands breed (Guernseys and Jerseys) which produce very high-fat milk. In those days milking was all done by hand, and every day a couple of pints of fresh milk were put in an aluminium dish on the side of the AGA (a solid fuel range cooker) which raised the milk to about blood heat. By teatime in the afternoon the cream would have gently risen forming a crust on top of the quite stiff cream, with a little watery milk below. The cream was carefully lifted off and put on the tea table, where it would be devoured with great relish. (Always cream on the splits - never scones - then the jam.)
It was always my understanding that Devon cream is produced by heating the milk to a much higher temperature (even to boiling point?) and the resultant flavour is very different. Cristofa ( talk) 15:11, 18 July 2010 (UTC)
Just want to thank User:Worm That Turned for the rewrite and expansion of this article. I think it's definitely at least C-class now. Maybe needs a description of what the cream looks and tastes like (for those poor souls who have never tried it!). I've also bumped it up to mid-importance for Wikiproject Devon as it regularly appears near the top of the popular pages list. — SMALL JIM 23:50, 2 December 2010 (UTC)
Re: "A 100 grams (3.5 oz) portion provides 586 kilocalories (2,450 kJ) (roughly equivalent to a 200 grams (7.1 oz) cheeseburger)" - now I love clotted cream as much as any one, but a 3.5 oz portion? That's ridiculous, far too big. DuncanHill ( talk) 13:58, 3 December 2010 (UTC) Rodda's (who have an interest in getting people to eat as much of it as possible) recommend allowing 30-40g per portion. DuncanHill ( talk) 14:02, 3 December 2010 (UTC)
I've changed the importance rating for WP:Cornwall to Top - "Places, icons or topics recognisable or of interest to the whole UK or further", as I think clotted cream is probably one of the first things many people around the world will think of when Cornwall is mentioned. DuncanHill ( talk) 14:12, 3 December 2010 (UTC)
Would this photo of a tin that was used to send clotted cream through the post from Devon in the 1970s be worth adding to the article? Back then, it was a popular thing for people on holiday to send, and locals used to send it to their friends for Christmas, birthdays etc. - which is how I got it. Google tells me that you can still send "clotted cream by post", but I don't think it's as popular as it used to be. — SMALL JIM 20:39, 6 January 2011 (UTC)
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Reviewer: Pyrotec ( talk) 16:33, 19 January 2011 (UTC)
I'm sorry for the delay, I tend to do more than one review at a time and there were some over-runs. Pyrotec ( talk) 12:24, 30 January 2011 (UTC)
GA review – see WP:WIAGA for criteria
An informative and well referenced article.
I'm awarding this article GA-status. Congratulations on producing an informative and well-referenced article on this food topic. Pyrotec ( talk) 12:24, 30 January 2011 (UTC)
Here are some thoughts on how the article can be improved before we submit it to FAC:
Resolved comments
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More to come. -- Cryptic C62 · Talk 18:38, 1 July 2011 (UTC)
I know that it is also made in Herefordshire - but it's not clear which of the sources shown there are the most reliable to show in the article, or whether there are other areas in which it is manufactured. Statements such as "in England it is only made in the south west" need to be modified slightly, in my view - but what do we think is the best wording to be used? Ghmyrtle ( talk) 08:46, 9 July 2011 (UTC)
Just a note for later that Worgan's General view of the agriculture of the county of Cornwall, 1815 ( Google pdf) has a good description of the traditional method of making clotted cream on pp 141–3. — SMALL JIM 13:23, 3 September 2011 (UTC)
The article seems to imply that the method of producing cream originated in the Near East and was brought (exclusively) to Devon & Cornwall by Phoenician traders (presumably before the destruction of Carthage in 146 BCE) where this arcane art was maintained exclusively by the rural Cornish (or Devonians) for over 2000 years in complete isolation from the rest of western Europe - not to mention the rest of the UK - where it has emerged fully formed in our modern era. The apparently substantiated 'FACT' that cream making technology was introduced by 'the Phoenicians' appears to be an exotically inventive extension of the 'LEGEND' that the Phoenicians traded tin with Cornwall in the prehistoric era.[[ tin Mining]] also here [ [3]] and elsewhere (I suspect the influence of the widely discredited Victorian view that the Cornish language had Semitic elements is somewhere in the mix too.)
I attempted to correct this patent absurdity by suggesting that this the product is merely a local response to the archaeological substantiated and historic practice of dairy farming in the region - my revision here [ [4]]
however was overruled by Ghmyrtle, Worm that Turned and Smalljim
who have all been inducted into the arcane lore of wikipedia and therefore have advanced status of inscrutability and infallibillity when it comes to such important specialist topic matters such as the production of cream. — Preceding unsigned comment added by 81.151.149.1 ( talk) 11:11, 4 September 2011 (UTC)
Ok, I submit - my rational and objective argument that historic and archaeological evidence (i hope you did actually read the article all the way through in the 12 or so minutes between my edit and your multiple reverts) of long term dairy farming in the region has led to the instance of this rather unassuming dairy product (heated up cream) is unacceptable to your sense of OED endorsed logic - please therefore state your objective evidence for the presumed fact that this technique was not developed independently in the British region and had to be imported by 'the Phoenicians' in the prehistoric era. (Note that no objective records exist for the pre historic period, hence 'pre-historic'). This is going to be good. By the way have you ever been to Devon or Cornwall? — Preceding unsigned comment added by 81.151.149.1 ( talk) 11:59, 4 September 2011 (UTC) PS your logic appears to assume that no content can appear on Wikipedia unless its been referenced in some independent 'verifiable source' - in this case the OED - which is manifestly not the case - even where it conflicts with common sense and common knowledge. In fact, why not delete the whole article and replace with one from the Encyclopaedia Brittannica? I await for you to quote the rule book at me... — Preceding unsigned comment added by 81.151.149.1 ( talk) 12:10, 4 September 2011 (UTC)
Maybe i should do a degree in IT - that would help with my knowledge an understanding of archaeology, architecture, mythology, culture, language, philosophy, social anthropology and logic. i'm well aware that this is a cooperative effort - i even understand what that means - as i've been contributing under various guises for over 5 years now - i really have no need to aggregate my power base so i won't be opening another wikipedia account to perpetuate mis-truths, thankyou. — Preceding unsigned comment added by 81.151.149.1 ( talk) 12:35, 4 September 2011 (UTC)
Don't be afraid to edit – anyone can edit almost every page, and we are encouraged to be bold! Find something that can be improved and make it better—for example, spelling, grammar, rewriting for readability, adding content, or removing non-constructive edits. If you wish to add new facts, please try to provide references so they may be verified, or suggest them on the article's discussion page. Changes to controversial topics and Wikipedia's main pages should usually be discussed first.
Remember – you can't break Wikipedia; all edits can be reversed, fixed or improved later. Wikipedia is allowed to be imperfect. So go ahead, edit an article and help make Wikipedia the best information source on the Internet! — Preceding unsigned comment added by 81.151.149.1 ( talk) 13:56, 4 September 2011 (UTC)
FAO Neffk, my post to your user talk page and our recent edits here refer. I don't think that this article should discuss the merits or otherwise of dietary fat/carbohydrate intake: it's not particularly relevant here, and has been dealt with in other articles – Saturated fat and cardiovascular disease controversy, Western pattern diet, Criticism of fast food, for instance.
Any mention in this article of clotted cream's effect on health must specifically mention clotted cream, to avoid what we call synthesis of published material that advances a position. Specifically: source A says clotted cream is high in fat, and source B says high fat diets are not necessarily unhealthy. What we must not do is synthesise A and B to suggest that clotted cream may not be unhealthy. In fact we already have three sources that specifically say it is not considered to be good for you, but note that we're not saying that clotted cream is bad for health, we're only reporting what other sources have said. If you can find a reliable source that says it is health-giving, by all means mention it – I'd really like to be persuaded that it is, so I can eat a lot more of it!
One more point – the "Dietary fat consumption and health" paper you cited dates from 1998. Medicine is, I believe, a fast moving field and that makes me doubt that a 15-year-old paper still reflects current opinion on this topic. Your comments (or anyone else's who's interested) are welcome. — SMALL JIM 21:00, 7 May 2013 (UTC)
Beyond a shadow of a doubt clotted cream is one of life's extreme luxuries and should be tasted by everyone at least once with jam on scones.Pure bliss.Ten out of ten. Now I just need a reference. — Preceding unsigned comment added by 122.62.226.243 ( talk) 03:37, 16 June 2013 (UTC)
Given the sentence preceding this statement under the Description section, that the fat content is a minimum of 55% but an average of 64%, I'm seeing a conflict with the USDA minimum milkfat requirement for butter being at 80% ( http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3004470, page 7). The USDA standards are also cited in the butter and butterfat articles.
The cited source, while being an article originally written for the Chicago Tribune, and stating a growing interest in clotted cream within the US, does not make any mention of US classification. — Preceding unsigned comment added by 70.59.248.54 ( talk) 00:36, 30 December 2013 (UTC)
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Clotted cream has been listed as one of the Agriculture, food and drink good articles under the good article criteria. If you can improve it further, please do so. If it no longer meets these criteria, you can reassess it. | ||||||||||
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I have removed the following:
If this is to be said anywhere, it should be on the cream tea page. But in any case, unless credible evidence can be brought forward for a consistent different of practice between Devon and Cornwall in this matter, this tale is not worth including. As a long time resident in Devon and a frequent visitor to Cornwall, with a fondness for cream teas, I have encountered both practices in both counties. I'm sure different families have different habits as with most things to do with food. seglea 21:52, 2 July 2006 (UTC)
I've removed the following, added by an anon:
Krystal, it's nice to hear about your experiences, but they don't really belong in Wikipedia's article - maybe on your blog. seglea 23:17, 11 July 2006 (UTC)
It's rather amusing to suppose that Krystal reads Talk pages. PEACE! Pqrstuv 06:26, 23 February 2007 (UTC)
what is the difference between clotted cream and devon cream? could someone please included information on both? inTHANKSvance
How does clotted cream differ from the American "cream cheese"? grahamharbison 00:24, 12 March 2007 (UTC)
"When clotted cream is not commercially available..." - this implies that there are places where you can't easily get hold of the stuff. (I'm British, so don't have this problem.) Where might those places be? You don't see "When ranch dressing is not commercially available" on its page, after all, despite the fact that many people in the UK have never heard of it! 86.143.48.55 ( talk) 18:48, 2 February 2008 (UTC)
I can say it't not easy to get in the US. I believe it's because most of the states have a law prohibiting the sale of raw "unpasteurized" milk and milk products (cheese is an expection in some places as long as it has been aged more than 60 days). I think pasteurization makes it much harder to produce clotted cream. I also think it's a shelf life thing. If I'm not mistaken (and I could be wrong), but I had heard that it doesn't keep for very long, only a few days, so it's not likely to be sold in the supermarket. Now, my question for you is... what does it taste like? I've always wanted to try it, but as I said, it's hard to come by on this side of the pond. -- Di 69.27.229.11 ( talk) 20:08, 20 February 2009 (UTC)
I have found it at Publix and Fresh Market (I live in Florida). It is made by Devon Cream Co. and is described as "Pasteurized clotted cream from cow's milk". Could they pasteurize it after it is clotted? Barnaby the Scrivener ( talk) 15:52, 29 November 2009 (UTC)
I think the statement: "Despite its popularity virtually none is produced by or exported to the USA, due to difficulty with its shelf life." Anderson, Lisa (23 January 1985). "'Clotted cream' caviar of dairy". Ottawa Citizen. Retrieved 3 December 2010. should be removed. In spite of its attribution (published in 1985, you will note), it is no longer correct. In fact, my family has been buying imported clotted cream here in the U.S. since the 60s at least. I'm in the San Francisco area, and it was available at English import places and tea shops when I was a tot. It's availabe all over the place now, still imported from the UK. So, the statement may have been published, but it was in error even at the time it was first pubbed and should be taken out Zlama ( talk) 00:59, 11 February 2011 (UTC).
Just revisiting this article again and see that this statement is still there! Your source is 30 years old! This would be the same as saying that at some point in time, Italian olive oil or French Camembert is not commercially available in the U.S. based on some decades old source, IOW, ridiculous. What was -- erroneously, I might add -- stated in a 30 year old source, adds nothing to this article and certainly compromises its accuracy. If someone else doesn't remove this, I will. — Preceding unsigned comment added by Zlama ( talk • contribs) 00:13, 5 February 2015 (UTC)
I have to question whether the term 'devonshire cream tea' is in general use - I live in Devon and I've never come across this term before. The few occasions when I've heard the term 'Devonshire' used in serious conversation is when someone (generally someone not native to Britain) genuinely doesn't know that Devon isn't a Shire county.
Also, how is this relevant to the topic? This, like the issue of whether cream or jam goes on first, shouldn't be on the clotted cream page. Rather if it is deemed to be a pertinent piece of information it should surely be on the cream tea page. Crydwyn ( talk) 19:38, 26 May 2009 (UTC)
'Devonshire Tea' (not so much 'Devonshire Cream Tea') is widely used in Australia and New Zealand for what approximates a 'Cream Tea' in the UK. As in much of the upcountry parts of the UK, however, the Antipodean version uses thickened or whipped cream, not clotted cream, which is not available downunder. Also, although a look at the 'Devon' article confirms that the county hasd never officially been a 'shire', the 'Devonshire' variant of the name has been used for centuries in all sorts of contexts such as names of regiments, the Duchy, etc.
As the header says, the external link at the bottom doesn't point to what it should do. 87.194.40.167 ( talk) 20:15, 30 July 2009 (UTC)
Is the heating of unpasteurised milk to form clotted cream using the same or similar process as in the production of curds (specifically, with lactic acid bacteria promoting the process)? 92.39.196.35 ( talk) 00:34, 10 August 2009 (UTC)
Unpasteurized or raw milk is available for sale in the United States if you know where to look. My question is whether people mean unpasteurized or homogenized milk... Pasteurization kills microbes present in the milk, whereas homogenization makes the fat cells smaller and more uniform to keep the cream from separating from the milk... Can someone clear this up for me? —Preceding unsigned comment added by Riboflavin2 ( talk • contribs) 15:01, 27 December 2009 (UTC)
I inadvertently made "clotted cream" when I left a carton of whipping cream on top of the fridge in warm weather - that's stadard U.S. pasteurized cream. At the top of the carton was thick, spreadable cream-stuff just like the clotted cream I've had in England. The warm weather, even the warmth put out by the refrigerator, probably qualifies as the "indirect" heat source required. I've done this intentionally as well, and it always works. So, can be pasteurized, but you probably need to start with cream. Zlama ( talk) 00:51, 11 February 2011 (UTC)
And it seems this Talk page is kind of out of line with the now existing format of this article, because there is no "Clotted cream" section, rather that's the subject of the article. Zlama ( talk) 00:42, 5 February 2015 (UTC)
Before I came to live in west Cornwall, I often stayed on the farm near Zennor belonging to an old friend of the family. Almost all the farms in the area were dairy farms, and most of the cows were Channel Islands breed (Guernseys and Jerseys) which produce very high-fat milk. In those days milking was all done by hand, and every day a couple of pints of fresh milk were put in an aluminium dish on the side of the AGA (a solid fuel range cooker) which raised the milk to about blood heat. By teatime in the afternoon the cream would have gently risen forming a crust on top of the quite stiff cream, with a little watery milk below. The cream was carefully lifted off and put on the tea table, where it would be devoured with great relish. (Always cream on the splits - never scones - then the jam.)
It was always my understanding that Devon cream is produced by heating the milk to a much higher temperature (even to boiling point?) and the resultant flavour is very different. Cristofa ( talk) 15:11, 18 July 2010 (UTC)
Just want to thank User:Worm That Turned for the rewrite and expansion of this article. I think it's definitely at least C-class now. Maybe needs a description of what the cream looks and tastes like (for those poor souls who have never tried it!). I've also bumped it up to mid-importance for Wikiproject Devon as it regularly appears near the top of the popular pages list. — SMALL JIM 23:50, 2 December 2010 (UTC)
Re: "A 100 grams (3.5 oz) portion provides 586 kilocalories (2,450 kJ) (roughly equivalent to a 200 grams (7.1 oz) cheeseburger)" - now I love clotted cream as much as any one, but a 3.5 oz portion? That's ridiculous, far too big. DuncanHill ( talk) 13:58, 3 December 2010 (UTC) Rodda's (who have an interest in getting people to eat as much of it as possible) recommend allowing 30-40g per portion. DuncanHill ( talk) 14:02, 3 December 2010 (UTC)
I've changed the importance rating for WP:Cornwall to Top - "Places, icons or topics recognisable or of interest to the whole UK or further", as I think clotted cream is probably one of the first things many people around the world will think of when Cornwall is mentioned. DuncanHill ( talk) 14:12, 3 December 2010 (UTC)
Would this photo of a tin that was used to send clotted cream through the post from Devon in the 1970s be worth adding to the article? Back then, it was a popular thing for people on holiday to send, and locals used to send it to their friends for Christmas, birthdays etc. - which is how I got it. Google tells me that you can still send "clotted cream by post", but I don't think it's as popular as it used to be. — SMALL JIM 20:39, 6 January 2011 (UTC)
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Reviewer: Pyrotec ( talk) 16:33, 19 January 2011 (UTC)
I'm sorry for the delay, I tend to do more than one review at a time and there were some over-runs. Pyrotec ( talk) 12:24, 30 January 2011 (UTC)
GA review – see WP:WIAGA for criteria
An informative and well referenced article.
I'm awarding this article GA-status. Congratulations on producing an informative and well-referenced article on this food topic. Pyrotec ( talk) 12:24, 30 January 2011 (UTC)
Here are some thoughts on how the article can be improved before we submit it to FAC:
Resolved comments
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More to come. -- Cryptic C62 · Talk 18:38, 1 July 2011 (UTC)
I know that it is also made in Herefordshire - but it's not clear which of the sources shown there are the most reliable to show in the article, or whether there are other areas in which it is manufactured. Statements such as "in England it is only made in the south west" need to be modified slightly, in my view - but what do we think is the best wording to be used? Ghmyrtle ( talk) 08:46, 9 July 2011 (UTC)
Just a note for later that Worgan's General view of the agriculture of the county of Cornwall, 1815 ( Google pdf) has a good description of the traditional method of making clotted cream on pp 141–3. — SMALL JIM 13:23, 3 September 2011 (UTC)
The article seems to imply that the method of producing cream originated in the Near East and was brought (exclusively) to Devon & Cornwall by Phoenician traders (presumably before the destruction of Carthage in 146 BCE) where this arcane art was maintained exclusively by the rural Cornish (or Devonians) for over 2000 years in complete isolation from the rest of western Europe - not to mention the rest of the UK - where it has emerged fully formed in our modern era. The apparently substantiated 'FACT' that cream making technology was introduced by 'the Phoenicians' appears to be an exotically inventive extension of the 'LEGEND' that the Phoenicians traded tin with Cornwall in the prehistoric era.[[ tin Mining]] also here [ [3]] and elsewhere (I suspect the influence of the widely discredited Victorian view that the Cornish language had Semitic elements is somewhere in the mix too.)
I attempted to correct this patent absurdity by suggesting that this the product is merely a local response to the archaeological substantiated and historic practice of dairy farming in the region - my revision here [ [4]]
however was overruled by Ghmyrtle, Worm that Turned and Smalljim
who have all been inducted into the arcane lore of wikipedia and therefore have advanced status of inscrutability and infallibillity when it comes to such important specialist topic matters such as the production of cream. — Preceding unsigned comment added by 81.151.149.1 ( talk) 11:11, 4 September 2011 (UTC)
Ok, I submit - my rational and objective argument that historic and archaeological evidence (i hope you did actually read the article all the way through in the 12 or so minutes between my edit and your multiple reverts) of long term dairy farming in the region has led to the instance of this rather unassuming dairy product (heated up cream) is unacceptable to your sense of OED endorsed logic - please therefore state your objective evidence for the presumed fact that this technique was not developed independently in the British region and had to be imported by 'the Phoenicians' in the prehistoric era. (Note that no objective records exist for the pre historic period, hence 'pre-historic'). This is going to be good. By the way have you ever been to Devon or Cornwall? — Preceding unsigned comment added by 81.151.149.1 ( talk) 11:59, 4 September 2011 (UTC) PS your logic appears to assume that no content can appear on Wikipedia unless its been referenced in some independent 'verifiable source' - in this case the OED - which is manifestly not the case - even where it conflicts with common sense and common knowledge. In fact, why not delete the whole article and replace with one from the Encyclopaedia Brittannica? I await for you to quote the rule book at me... — Preceding unsigned comment added by 81.151.149.1 ( talk) 12:10, 4 September 2011 (UTC)
Maybe i should do a degree in IT - that would help with my knowledge an understanding of archaeology, architecture, mythology, culture, language, philosophy, social anthropology and logic. i'm well aware that this is a cooperative effort - i even understand what that means - as i've been contributing under various guises for over 5 years now - i really have no need to aggregate my power base so i won't be opening another wikipedia account to perpetuate mis-truths, thankyou. — Preceding unsigned comment added by 81.151.149.1 ( talk) 12:35, 4 September 2011 (UTC)
Don't be afraid to edit – anyone can edit almost every page, and we are encouraged to be bold! Find something that can be improved and make it better—for example, spelling, grammar, rewriting for readability, adding content, or removing non-constructive edits. If you wish to add new facts, please try to provide references so they may be verified, or suggest them on the article's discussion page. Changes to controversial topics and Wikipedia's main pages should usually be discussed first.
Remember – you can't break Wikipedia; all edits can be reversed, fixed or improved later. Wikipedia is allowed to be imperfect. So go ahead, edit an article and help make Wikipedia the best information source on the Internet! — Preceding unsigned comment added by 81.151.149.1 ( talk) 13:56, 4 September 2011 (UTC)
FAO Neffk, my post to your user talk page and our recent edits here refer. I don't think that this article should discuss the merits or otherwise of dietary fat/carbohydrate intake: it's not particularly relevant here, and has been dealt with in other articles – Saturated fat and cardiovascular disease controversy, Western pattern diet, Criticism of fast food, for instance.
Any mention in this article of clotted cream's effect on health must specifically mention clotted cream, to avoid what we call synthesis of published material that advances a position. Specifically: source A says clotted cream is high in fat, and source B says high fat diets are not necessarily unhealthy. What we must not do is synthesise A and B to suggest that clotted cream may not be unhealthy. In fact we already have three sources that specifically say it is not considered to be good for you, but note that we're not saying that clotted cream is bad for health, we're only reporting what other sources have said. If you can find a reliable source that says it is health-giving, by all means mention it – I'd really like to be persuaded that it is, so I can eat a lot more of it!
One more point – the "Dietary fat consumption and health" paper you cited dates from 1998. Medicine is, I believe, a fast moving field and that makes me doubt that a 15-year-old paper still reflects current opinion on this topic. Your comments (or anyone else's who's interested) are welcome. — SMALL JIM 21:00, 7 May 2013 (UTC)
Beyond a shadow of a doubt clotted cream is one of life's extreme luxuries and should be tasted by everyone at least once with jam on scones.Pure bliss.Ten out of ten. Now I just need a reference. — Preceding unsigned comment added by 122.62.226.243 ( talk) 03:37, 16 June 2013 (UTC)
Given the sentence preceding this statement under the Description section, that the fat content is a minimum of 55% but an average of 64%, I'm seeing a conflict with the USDA minimum milkfat requirement for butter being at 80% ( http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3004470, page 7). The USDA standards are also cited in the butter and butterfat articles.
The cited source, while being an article originally written for the Chicago Tribune, and stating a growing interest in clotted cream within the US, does not make any mention of US classification. — Preceding unsigned comment added by 70.59.248.54 ( talk) 00:36, 30 December 2013 (UTC)
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