On Sat, 19 Feb 2005 13:06:29 GMT, Dog3
> wrote:

> Wayne Boatwright > wrote in
> :
>
> > On Fri 18 Feb 2005 09:08:09p, wrote in rec.food.cooking:
> >
> >> Buttermilk....yuuuuuummmmm. I do get a kick out of the advertising,
> >> though. "Low Fat" buttermilk? Just what do they think it is, if not
> >> milk with the butterfat removed and then fermented. lol.
> >
> > When butter was churned in the farm kitchen, there was next to no
> > butterfat left in the milk. Depending on the dairy, commercial
> > buttermilk ranges from 1/2% to full fat 4%. Most commonly available
> > is 1/2% and 1%.
> >
> >> Just took some tomato soup to the monthly potluck. Campbells
> >> condensed, buttermilk and paprika. Should have taken 2 gallons
> >> instead of just the one. <beg>
> >
> > I like tomato soup with buttermilk served chilled in a mug during the
> > summer.
> >
I've never heard of that before. Is it a regional thing?
>
> Mmmmmm... me too. I like a bit of fresh basil, oregano or rosemary in it
> too. Not all 3, just one of them.
>
Fresh tomato soup (not creamed) with a sprinkling of chopped
fresh basil is something I go for!



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