re: chowser maria lorraine Nov 27, 2007 All the creme fraiche I've ever used and tasted was as thick (if not thicker) as sour cream and not at all soupy. The brand... All the creme fraiche I've ever used and tasted was as thick (if not thicker) as sour cream and not at all soupy. The brand I like is Bellwether Farms. Very thick.
Class Aves - Birds. 1  Waterproof skin covered in feathers. 2  Endothermic, warm blooded. 3  Hard shelled eggs that are waterproof (cleidoic - closed egg) 4  Beak or bill rather than teeth. 5  Bipedal (walk on two legs only) 6  Forelimbs developed into wings.
This question is actually surprisingly complicated and depends on what, exactly, you think makes a bird a bird. One typically learns in school that a bird is a bipedal, warm-blooded animal, a vertebrate, covered in feathers and lays eggs. Some can fly, but not all of them. And, until we started to think about extinct animals, this was enough. It was pretty clear what was a bird, or a mammal, or a reptile, when you only looked at things that were alive today.