Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Path: utzoo!decvax!decwrl!amdcad!lll-crg!seismo!brl-smoke!ron
From: ron@brl-smoke.ARPA (Ron Natalie <ron>)
Newsgroups: net.consumers,net.cooks,net.veg
Subject: Re: Restaurants Using Non-Dairy Creamers
Message-ID: <779@brl-smoke.ARPA>
Date: Sun, 9-Feb-86 12:28:31 EST
Article-I.D.: brl-smok.779
Posted: Sun Feb  9 12:28:31 1986
Date-Received: Mon, 10-Feb-86 01:42:56 EST
References: <3895@glacier.ARPA> <1237@lll-crg.ARpA>
Distribution: na
Organization: /usr/local/lib/news/organization
Lines: 15
Xref: decwrl net.consumers:4403 net.cooks:5477 net.veg:624

> I'm glad somebody spoke out on this issue.  I, for one, get an
> msg-type reaction to most non-dairy creamers.
> 
> Does anybody out there know why non-dairy creamers are often the
> "creamer-of-choice" at many restaurants???????????
> --Lynn

The main advantage of artificial coffee enlighteners (other than price)
is that since they are inert and hence you can leave them sit on the
tables all day without refrigeration.

Generally, I take my coffee black, unless it is really bad, at which point
I'm almost always greated with inorganic substances to fix it up with.

Ingredients:  Water, Chalk dust, Salt.