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Dave Smith[_1_]

On 2015-09-16 12:25 PM, wrote:
> On Tuesday, September 15, 2015 at 9:17:41 PM UTC-4,
> wrote:
>
>>>
>>
>> No buttermilk in your neck of the woods?
>
> The recipe only called for half a cup or so, and I wasn't about to
> buy a quart of it just for that. (Similar peeve: When a recipe calls
> for half a cup of celery and it's only available in huge amounts!)

I don't blame you. Around here a quart of buttermilk runs $2.50 to $3
and most recipes call for one cup. It will keep for a while but that
would mean at least four different recipes to use it up. I used to just
use regular milk and add vinegar in place of buttermilk. Then I
discovered powdered buttermilk. A quarter cup of that and 3/4 cup water
gives me the one cup I need. It isn't exactly cheap, but it is cheaper
than regular buttermilk but, more important, there is no waste.

>
> I have no idea what else to use buttermilk for, as a rule, and while
> I COULD get it in powdered form, it would still probably spoil
> anyway.

There are lots of things that you can use buttermilk for... cakes,
waffles, pancakes, biscuits, scones, fried chicken ...

>
> In the meantime, I was thinking of making lemon-meringue pie instead
> - for now, anyway. (I never have, but ever since hearing of how
> Amelia Bedelia saved the day by making one, I thought it might be
> fun. Of course, I've EATEN it before...)
>

Lemon meringue pie is good and most people like it. I have to chuckle
about my father in law and his lemon meringue pie problems. He didn't
like it. They were at a friend's house for dinner and the wife had made
a lemon meringue pie for dessert. He was a good guest and always had
what was served and made positive remarks. He raved about the woman's
pie, and whenever they ate there she always served lemon meringue pie
because he had liked it so much.