Carnation Condensed Milk

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If you put the unopened can into a pot of water, bring it to the boil and then simmer it for a couple of hours....let it cool a bit, then open the can..
A friend of mine was attempting that in our student days. He had to pay for redecoration of the kitchen in the rented house after the resulting explosion.
 
A friend of mine was attempting that in our student days. He had to pay for redecoration of the kitchen in the rented house after the resulting explosion.

He let it boil dry, didn't he ? :rolleyes2:

I've had a few 'explosions' myself, but thankfully never condensed milk ones.

We still don't talk about the chocolate covered balloons without cringing, and the less said about the blackcurrant syrup that fermented, the better.
 
Yes, too many distractions at that time of life.

Anyway, the occasional clean-up job is a sign of productivity and creativity. And a lesson for next time!
 
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This thread has reminded me of the way tea was made on the building site when I was a student.

Take one fairly clean galvanised iron bucket, fill with water and place on fire
of wood offcuts in oil drum. Add one whole packet of loose tea and can of condensed milk, stir once and bring to boil. Bring own enamel mug and dip into bucket. Foreman gets first dip, followed by senior tradesmen. Labourers go last and get tealeaves.

Canny student volunteers to make tea next day and gets dip in even before notifying foreman tea is ready.
 
I love carnation milk, and traditional Scottish tablet made from condensed milk....pity I can't digest milk properly and it makes me incredibly nauseous....ice cream is horrible stuff.

I miss carnation milk though. It was lovely over a pudding, or made with rice for pudding.
 
Carnation is a brand that is like Hoover/ vacuum, with the name is used for what is properly called evaporated milk.

Is this a peculiar Scottish or British thing?
Carnation is a brand name used by Nestlé in the UK and Ireland.

Condensed and evaporated milk are both milk with 60% of the water removed; the difference is that condensed milk is sweetened while evaporated milk is unsweetened.

In France, they are both called "lait concentré" for "concentrated milk" but are marked explicitly either "sucré" ("sugared") or "non sucré", sold in cans or in "toothpaste" tubes.
 
This thread has reminded me of the way tea was made on the building site when I was a student.

Take one fairly clean galvanised iron bucket, fill with water and place on fire
of wood offcuts in oil drum. Add one whole packet of loose tea and can of condensed milk, stir once and bring to boil. Bring own enamel mug and dip into bucket. Foreman gets first dip, followed by senior tradesmen. Labourers go last and get tealeaves.

Canny student volunteers to make tea next day and gets dip in even before notifying foreman tea is ready.
Our Paddies used to add a bottle or half bottle of whisky or vodka to the tea bucket on cold winter days. And Boy was it cold, building new roads across open fields for some sort of new town called Milton Keynes.
 
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