Origin of F2%

In the last few years I have had the good fortune of spending some of my time with many different local chefs, including James Beard award-winner Chef Barbara Lynch. At one point Chef was teaching a cooking class to a small group of people, and taking questions from the “students,” when one person inquired, “Is it OK to substitute two-percent milk for the heavy cream in that recipe?” Perplexed, Chef answered, “Fu@k 2%! …”