This morning's brunch included pancakes. I tweaked the JoC buttermilk a
bit. First of all, I used the milk and vinegar trick instead of going
out and buying a quart of buttermilk and wasting 3/4 of it. While the
vinegar was doing it's thing I threw in a handful of large flake oatmeal
and let it soak while the vinegar worked its magic on the milk. Past
experience has been that this buttermilk substitute often leaves the
batter a little too runny, so just before I added the dry ingredients I
added about 3/4 cup of some vanilla Greek yogurt that needed to be used up.

The end result was amazing. They were the best pancakes I have ever
made. They were the best pancakes I have ever eaten.

Sounds great. I was just thinking pancakes.

On Sun, 28 Jan 2018 18:04:49 -0500, Dave Smith
> wrote:

>This morning's brunch included pancakes. I tweaked the JoC buttermilk a
>bit.

North Americans love their acronyms. Joy of Christ?

On 1/28/2018 6:04 PM, Dave Smith wrote:
> This morning's brunch included pancakes. I tweaked the JoC buttermilk a
> bit. First of all, I used the milk and vinegar trick instead of going
> out and buying a quart of buttermilk and wasting 3/4 of it.Â* While the
> vinegar was doing it's thing I threw in a handful of large flake oatmeal
> and let it soak while the vinegar worked its magic on the milk.Â* Past
> experience has been that this buttermilk substitute often leaves the
> batter a little too runny, so just before I added the dry ingredients I
> added about 3/4 cup of some vanilla Greek yogurt that needed to be used up.
>
> The end result was amazing. They were the best pancakes I have ever
> made. They were the best pancakes I have ever eaten.

The yogurt add sounds interesting, I may try that. As for buttermilk, I
use the powdered and mix the dry ingredients for four batches.

On Sunday, January 28, 2018 at 4:42:11 PM UTC-10, Ed Pawlowski wrote:
>
> The yogurt add sounds interesting, I may try that. As for buttermilk, I
> use the powdered and mix the dry ingredients for four batches.

I used to make yogurt and then make waffles with the yogurt. It was interesting. The more yogurt you add to the batter, the lighter and crispier the waffles turned out.

On Sunday, January 28, 2018 at 6:42:47 PM UTC-5, Broce wrote:
> On Sun, 28 Jan 2018 18:04:49 -0500, Dave Smith
> > wrote:
>
> >This morning's brunch included pancakes. I tweaked the JoC buttermilk a
> >bit.
>
> North Americans love their acronyms. Joy of Christ?

Joy of Cooking

Cindy Hamilton

On Sunday, January 28, 2018 at 6:02:46 PM UTC-5, Dave Smith wrote:
> This morning's brunch included pancakes. I tweaked the JoC buttermilk a
> bit. First of all, I used the milk and vinegar trick instead of going
> out and buying a quart of buttermilk and wasting 3/4 of it.

I bought a pint of buttermilk on Saturday. My husband used half to make
creamy garlic salad dressing; I'll probably use the rest for ranch
dressing.

I'm glad I can buy it by the pint.

Cindy Hamilton

On Mon, 29 Jan 2018 03:34:14 -0800 (PST), Cindy Hamilton
> wrote:

>On Sunday, January 28, 2018 at 6:42:47 PM UTC-5, Broce wrote:
>> On Sun, 28 Jan 2018 18:04:49 -0500, Dave Smith
>> > wrote:
>>
>> >This morning's brunch included pancakes. I tweaked the JoC buttermilk a
>> >bit.
>>
>> North Americans love their acronyms. Joy of Christ?
>
>Joy of Cooking

Close, thanks, a cookbook:
https://en.wikipedia.org/wiki/The_Joy_of_Cooking

On Mon, 29 Jan 2018 03:35:14 -0800 (PST), Cindy Hamilton
> wrote:

>On Sunday, January 28, 2018 at 6:02:46 PM UTC-5, Dave Smith wrote:
>> This morning's brunch included pancakes. I tweaked the JoC buttermilk a
>> bit. First of all, I used the milk and vinegar trick instead of going
>> out and buying a quart of buttermilk and wasting 3/4 of it.
>
>I bought a pint of buttermilk on Saturday. My husband used half to make
>creamy garlic salad dressing; I'll probably use the rest for ranch
>dressing.
>
>I'm glad I can buy it by the pint.

pint: "a unit of capacity equal to 1/2 quart "

That doesn't help much.

quart: "a unit of capacity equal to 1/4 gallon or 1/32 bushel"

We're getting further from home.

pint: "USA 0,473 liter"

Just under half a litre, now we're talking!

Am Montag, 29. Januar 2018 12:43:14 UTC+1 schrieb Broce:
> On Mon, 29 Jan 2018 03:35:14 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Sunday, January 28, 2018 at 6:02:46 PM UTC-5, Dave Smith wrote:
> >> This morning's brunch included pancakes. I tweaked the JoC buttermilk a
> >> bit. First of all, I used the milk and vinegar trick instead of going
> >> out and buying a quart of buttermilk and wasting 3/4 of it.
> >
> >I bought a pint of buttermilk on Saturday. My husband used half to make
> >creamy garlic salad dressing; I'll probably use the rest for ranch
> >dressing.
> >
> >I'm glad I can buy it by the pint.
>
> pint: "a unit of capacity equal to 1/2 quart "
>
> That doesn't help much.
>
> quart: "a unit of capacity equal to 1/4 gallon or 1/32 bushel"
>
> We're getting further from home.
>
> pint: "USA 0,473 liter"
>
> Just under half a litre, now we're talking!

"Ubuntu" comes with a calculator that offers conversion in "advanced mode".
Maybe other operating systems have that, too?

Bye, Sanne.

On Monday, January 29, 2018 at 6:43:14 AM UTC-5, Broce wrote:
> On Mon, 29 Jan 2018 03:35:14 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Sunday, January 28, 2018 at 6:02:46 PM UTC-5, Dave Smith wrote:
> >> This morning's brunch included pancakes. I tweaked the JoC buttermilk a
> >> bit. First of all, I used the milk and vinegar trick instead of going
> >> out and buying a quart of buttermilk and wasting 3/4 of it.
> >
> >I bought a pint of buttermilk on Saturday. My husband used half to make
> >creamy garlic salad dressing; I'll probably use the rest for ranch
> >dressing.
> >
> >I'm glad I can buy it by the pint.
>
> pint: "a unit of capacity equal to 1/2 quart "
>
> That doesn't help much.
>
> quart: "a unit of capacity equal to 1/4 gallon or 1/32 bushel"
>
> We're getting further from home.
>
> pint: "USA 0,473 liter"
>
> Just under half a litre, now we're talking!

Alternatively, since the S.G. of buttermilk is close to 1,
about a pound of buttermilk.

Cindy Hamilton

In article >,
Cindy Hamilton > wrote:
>On Monday, January 29, 2018 at 6:43:14 AM UTC-5, Broce wrote:
>> On Mon, 29 Jan 2018 03:35:14 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Sunday, January 28, 2018 at 6:02:46 PM UTC-5, Dave Smith wrote:
>> >> This morning's brunch included pancakes. I tweaked the JoC buttermilk a
>> >> bit. First of all, I used the milk and vinegar trick instead of going
>> >> out and buying a quart of buttermilk and wasting 3/4 of it.
>> >
>> >I bought a pint of buttermilk on Saturday. My husband used half to make
>> >creamy garlic salad dressing; I'll probably use the rest for ranch
>> >dressing.
>> >
>> >I'm glad I can buy it by the pint.
>>
>> pint: "a unit of capacity equal to 1/2 quart "
>>
>> That doesn't help much.
>>
>> quart: "a unit of capacity equal to 1/4 gallon or 1/32 bushel"
>>
>> We're getting further from home.
>>
>> pint: "USA 0,473 liter"
>>
>> Just under half a litre, now we're talking!
>
>Alternatively, since the S.G. of buttermilk is close to 1,
>about a pound of buttermilk.

"A pint is a pound, the world round."

Well, not an Imperial pint. But this is about a JoC measurement, so...

--Ken

Dave, the only thing my grandma made the same way twice was pancakes. She would
Crush up, by hand, a handful or two of cornflakes or bran flakes and toss them in the
batter. That, plus whatever other proportions she used and using lard ro frying them,
made my favorite "griddle cakes," and I have never been able to duplicate them.

N.

On 1/29/2018 9:10 AM, Nancy2 wrote:
> Dave, the only thing my grandma made the same way twice was pancakes. She would
> Crush up, by hand, a handful or two of cornflakes or bran flakes and toss them in the
> batter. That, plus whatever other proportions she used and using lard ro frying them,
> made my favorite "griddle cakes," and I have never been able to duplicate them.
>
> N.
>

The textural difference sounds very interesting.

I think wheat 'berries' would work too.

On Mon, 29 Jan 2018 03:35:14 -0800 (PST), Cindy Hamilton
> wrote:

>On Sunday, January 28, 2018 at 6:02:46 PM UTC-5, Dave Smith wrote:
>> This morning's brunch included pancakes. I tweaked the JoC buttermilk a
>> bit. First of all, I used the milk and vinegar trick instead of going
>> out and buying a quart of buttermilk and wasting 3/4 of it.
>
>I bought a pint of buttermilk on Saturday. My husband used half to make
>creamy garlic salad dressing; I'll probably use the rest for ranch
>dressing.
>
>I'm glad I can buy it by the pint.
>
>Cindy Hamilton

Same TV show that said you could freeze avocados also said you could
freeze buttermilk. They were using those bigger ice cube trays ( not
the regulation ones that you put in drinks) Said you could freeze the
amount of ounces you wanted then bag them up for use in recipes. I'd
never thought of using those bigger cube trays for that.
Janet US

On Mon, 29 Jan 2018 05:07:21 -0800 (PST), sanne
> wrote:

>Am Montag, 29. Januar 2018 12:43:14 UTC+1 schrieb Broce:
>> On Mon, 29 Jan 2018 03:35:14 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Sunday, January 28, 2018 at 6:02:46 PM UTC-5, Dave Smith wrote:
>> >> This morning's brunch included pancakes. I tweaked the JoC buttermilk a
>> >> bit. First of all, I used the milk and vinegar trick instead of going
>> >> out and buying a quart of buttermilk and wasting 3/4 of it.
>> >
>> >I bought a pint of buttermilk on Saturday. My husband used half to make
>> >creamy garlic salad dressing; I'll probably use the rest for ranch
>> >dressing.
>> >
>> >I'm glad I can buy it by the pint.
>>
>> pint: "a unit of capacity equal to 1/2 quart "
>>
>> That doesn't help much.
>>
>> quart: "a unit of capacity equal to 1/4 gallon or 1/32 bushel"
>>
>> We're getting further from home.
>>
>> pint: "USA 0,473 liter"
>>
>> Just under half a litre, now we're talking!
>
>"Ubuntu" comes with a calculator that offers conversion in "advanced mode".
>Maybe other operating systems have that, too?

Yes, it does actually, thanks.

On Mon, 29 Jan 2018 16:02:08 -0000 (UTC), dye@musicserver.(none) (Ken
Dye) wrote:

>In article >,
>Cindy Hamilton > wrote:
>>On Monday, January 29, 2018 at 6:43:14 AM UTC-5, Broce wrote:
>>> On Mon, 29 Jan 2018 03:35:14 -0800 (PST), Cindy Hamilton
>>> > wrote:
>>>
>>> >On Sunday, January 28, 2018 at 6:02:46 PM UTC-5, Dave Smith wrote:
>>> >> This morning's brunch included pancakes. I tweaked the JoC buttermilk a
>>> >> bit. First of all, I used the milk and vinegar trick instead of going
>>> >> out and buying a quart of buttermilk and wasting 3/4 of it.
>>> >
>>> >I bought a pint of buttermilk on Saturday. My husband used half to make
>>> >creamy garlic salad dressing; I'll probably use the rest for ranch
>>> >dressing.
>>> >
>>> >I'm glad I can buy it by the pint.
>>>
>>> pint: "a unit of capacity equal to 1/2 quart "
>>>
>>> That doesn't help much.
>>>
>>> quart: "a unit of capacity equal to 1/4 gallon or 1/32 bushel"
>>>
>>> We're getting further from home.
>>>
>>> pint: "USA 0,473 liter"
>>>
>>> Just under half a litre, now we're talking!
>>
>>Alternatively, since the S.G. of buttermilk is close to 1,
>>about a pound of buttermilk.
>
>"A pint is a pound, the world round."
>
>Well, not an Imperial pint. But this is about a JoC measurement, so...

And not if it's a pint of feathers.

"U.S. Janet B." wrote in message
...

On Mon, 29 Jan 2018 03:35:14 -0800 (PST), Cindy Hamilton
> wrote:

>On Sunday, January 28, 2018 at 6:02:46 PM UTC-5, Dave Smith wrote:
>> This morning's brunch included pancakes. I tweaked the JoC buttermilk a
>> bit. First of all, I used the milk and vinegar trick instead of going
>> out and buying a quart of buttermilk and wasting 3/4 of it.
>
>I bought a pint of buttermilk on Saturday. My husband used half to make
>creamy garlic salad dressing; I'll probably use the rest for ranch
>dressing.
>
>I'm glad I can buy it by the pint.
>
>Cindy Hamilton

Same TV show that said you could freeze avocados also said you could
freeze buttermilk. They were using those bigger ice cube trays ( not
the regulation ones that you put in drinks) Said you could freeze the
amount of ounces you wanted then bag them up for use in recipes. I'd
never thought of using those bigger cube trays for that.
Janet US

==

Yes, I don't use much buttermilk so I freeze any excess.

On Monday, January 29, 2018 at 11:15:53 AM UTC-10, Ophelia wrote:
>
> Yes, I don't use much buttermilk so I freeze any excess.

I'm surprised that you have buttermilk in the UK. My guess is that you don't call it "buttermilk" because it doesn't really have anything to do with butter. In the US, buttermilk is a fermented product, i.e., sour milk.

On Mon, 29 Jan 2018 21:14:36 -0000, "Ophelia" >
wrote:

snip
>
>Same TV show that said you could freeze avocados also said you could
>freeze buttermilk. They were using those bigger ice cube trays ( not
>the regulation ones that you put in drinks) Said you could freeze the
>amount of ounces you wanted then bag them up for use in recipes. I'd
>never thought of using those bigger cube trays for that.
>Janet US
>
>==
>
>Yes, I don't use much buttermilk so I freeze any excess.
>
How do you measure yours out? Ice cube trays? A pre-measured amount?
Hmmmm?
Janet US

On Mon, 29 Jan 2018 13:24:07 -0800 (PST), dsi1 >
wrote:

>On Monday, January 29, 2018 at 11:15:53 AM UTC-10, Ophelia wrote:
>>
>> Yes, I don't use much buttermilk so I freeze any excess.
>
>I'm surprised that you have buttermilk in the UK. My guess is that you don't call it "buttermilk" because it doesn't really have anything to do with butter. In the US, buttermilk is a fermented product, i.e., sour milk.

Actually, If you are lucky, you can still get buttermilk as a
by-product of churning butter. Otherwise, as you say, it is a
cultured product.
Janet US

"dsi1" wrote in message
...

On Monday, January 29, 2018 at 11:15:53 AM UTC-10, Ophelia wrote:
>
> Yes, I don't use much buttermilk so I freeze any excess.

I'm surprised that you have buttermilk in the UK. My guess is that you don't
call it "buttermilk" because it doesn't really have anything to do with
butter. In the US, buttermilk is a fermented product, i.e., sour milk.

==


https://www.tesco.com/groceries/en-G...ucts/254262853


Tesco is in the next town <g>

We can buy it anywhere here)

"U.S. Janet B." wrote in message
...

On Mon, 29 Jan 2018 21:14:36 -0000, "Ophelia" >
wrote:

snip
>
>Same TV show that said you could freeze avocados also said you could
>freeze buttermilk. They were using those bigger ice cube trays ( not
>the regulation ones that you put in drinks) Said you could freeze the
>amount of ounces you wanted then bag them up for use in recipes. I'd
>never thought of using those bigger cube trays for that.
>Janet US
>
>==
>
>Yes, I don't use much buttermilk so I freeze any excess.
>
How do you measure yours out? Ice cube trays? A pre-measured amount?
Hmmmm?
Janet US

==

I usually freeze it in wee tubs in fluid ounces.

On 2018-01-29 2:35 PM, U.S. Janet B. wrote:
> On Mon, 29 Jan 2018 13:24:07 -0800 (PST), dsi1 >
> wrote:
>
>> On Monday, January 29, 2018 at 11:15:53 AM UTC-10, Ophelia wrote:
>>>
>>> Yes, I don't use much buttermilk so I freeze any excess.
>>
>> I'm surprised that you have buttermilk in the UK. My guess is that you don't call it "buttermilk" because it doesn't really have anything to do with butter. In the US, buttermilk is a fermented product, i.e., sour milk.
>
> Actually, If you are lucky, you can still get buttermilk as a
> by-product of churning butter. Otherwise, as you say, it is a
> cultured product.
> Janet US
>
As is some European butter. I took some butter from home back to uni. It
was what we called "farm butter" to distinguish it from "shop butter".
My townie friends all thought it was "off". They had never tasted the
real mccoy before.

On 2018-01-29 2:51 PM, Ophelia wrote:
>

>>
>> Yes, I don't use much buttermilk so I freeze any excess.
>>
> How do you measure yours out?Â* Ice cube trays?Â* A pre-measured amount?
> Hmmmm?
> Janet US
>
> ==
>
> I usually freeze it in wee tubs in fluid ounces.
>
>
Have you tried adding it to chocolate cake batter? I think it brings out
the choc flavour.
Graham

On 2018-01-29 4:54 PM, graham wrote:
> On 2018-01-29 2:35 PM, U.S. Janet B. wrote:
>> On Mon, 29 Jan 2018 13:24:07 -0800 (PST), dsi1 >
>> wrote:

>> Actually,Â* If you are lucky, you can still get buttermilk as a
>> by-product of churning butter.Â* Otherwise, as you say, it is a
>> cultured product.
>> Janet US
>>
> As is some European butter. I took some butter from home back to uni. It
> was what we called "farm butter" to distinguish it from "shop butter".
> My townie friends all thought it was "off". They had never tasted the
> real mccoy before.

I once stayed in a hotel in Bavaria and thoroughly enjoyed some sort of
spread on my rolls. I asked the women tending the buffet what it was. It
was butter. It was like no other butter I had ever tasted.

On Mon, 29 Jan 2018 10:56:23 -0700, U.S. Janet B. >
wrote:

>On Mon, 29 Jan 2018 03:35:14 -0800 (PST), Cindy Hamilton
> wrote:
>
>>On Sunday, January 28, 2018 at 6:02:46 PM UTC-5, Dave Smith wrote:
>>> This morning's brunch included pancakes. I tweaked the JoC buttermilk a
>>> bit. First of all, I used the milk and vinegar trick instead of going
>>> out and buying a quart of buttermilk and wasting 3/4 of it.
>>
>>I bought a pint of buttermilk on Saturday. My husband used half to make
>>creamy garlic salad dressing; I'll probably use the rest for ranch
>>dressing.
>>
>>I'm glad I can buy it by the pint.
>>
>>Cindy Hamilton
>
>Same TV show that said you could freeze avocados also said you could
>freeze buttermilk. They were using those bigger ice cube trays ( not
>the regulation ones that you put in drinks) Said you could freeze the
>amount of ounces you wanted then bag them up for use in recipes. I'd
>never thought of using those bigger cube trays for that.

That's what I do with my excess coconut milk, except I use regular ice
cube trays. You portion out the exact number of one-ounce cubes that
your recipe calls for.

Doris

On Mon, 29 Jan 2018 17:07:39 -0500, Dave Smith
> wrote:

>On 2018-01-29 4:54 PM, graham wrote:
>> On 2018-01-29 2:35 PM, U.S. Janet B. wrote:
>>> On Mon, 29 Jan 2018 13:24:07 -0800 (PST), dsi1 >
>>> wrote:
>
>>> Actually,* If you are lucky, you can still get buttermilk as a
>>> by-product of churning butter.* Otherwise, as you say, it is a
>>> cultured product.
>>> Janet US
>>>
>> As is some European butter. I took some butter from home back to uni. It
>> was what we called "farm butter" to distinguish it from "shop butter".
>> My townie friends all thought it was "off". They had never tasted the
>> real mccoy before.
>
>I once stayed in a hotel in Bavaria and thoroughly enjoyed some sort of
>spread on my rolls. I asked the women tending the buffet what it was. It
>was butter. It was like no other butter I had ever tasted.

On our Rhine river cruise a couple of years ago, one of the first
things I noticed about the food was the delicious sweet butter.
Nothing like it available in Canada.

Doris

On Mon, 29 Jan 2018 21:51:50 -0000, "Ophelia" >
wrote:

>
>
>"U.S. Janet B." wrote in message
.. .
>
>On Mon, 29 Jan 2018 21:14:36 -0000, "Ophelia" >
>wrote:
>
>snip
>>
>>Same TV show that said you could freeze avocados also said you could
>>freeze buttermilk. They were using those bigger ice cube trays ( not
>>the regulation ones that you put in drinks) Said you could freeze the
>>amount of ounces you wanted then bag them up for use in recipes. I'd
>>never thought of using those bigger cube trays for that.
>>Janet US
>>
>>==
>>
>>Yes, I don't use much buttermilk so I freeze any excess.
>>
>How do you measure yours out? Ice cube trays? A pre-measured amount?
>Hmmmm?
>Janet US
>
>==
>
>I usually freeze it in wee tubs in fluid ounces.
>
O,k.,, in amounts that is usually called for in your cooking. Thanks
Janet US

On Mon, 29 Jan 2018 22:30:33 GMT, "l not -l" > wrote:

>
>On 29-Jan-2018, U.S. Janet B. > wrote:
>
>> On Mon, 29 Jan 2018 03:35:14 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Sunday, January 28, 2018 at 6:02:46 PM UTC-5, Dave Smith
>> >wrote:
>> >> This morning's brunch included pancakes. I tweaked the JoC
>> >> buttermilk a
>> >> bit. First of all, I used the milk and vinegar trick instead
>> >> of going
>> >> out and buying a quart of buttermilk and wasting 3/4 of it.
>> >>
>> >
>> >I bought a pint of buttermilk on Saturday. My husband used
>> >half to make
>> >creamy garlic salad dressing; I'll probably use the rest for
>> >ranch
>> >dressing.
>> >
>> >I'm glad I can buy it by the pint.
>> >
>> >Cindy Hamilton
>>
>> Same TV show that said you could freeze avocados also said you
>> could
>> freeze buttermilk. They were using those bigger ice cube trays
>> ( not
>> the regulation ones that you put in drinks) Said you could
>> freeze the
>> amount of ounces you wanted then bag them up for use in
>> recipes. I'd
>> never thought of using those bigger cube trays for that.
>> Janet US
>I freeze buttermilk often, I can't always find the cup or pint
>size buttermilk cartons and buy the quart. I have some old
>Jell-o molds that hold 1 cup; I fill and freeze them, then pop
>the frozen buttermilk out and store in zip top bags until needed.
> The one cup size is handy for me because when I need buttermilk
>it is one or two cups at a time. It does separate; but, that
>does not cause a problem in cooking, just stir it back together
>and use as you would fresh.

good directions, thx
Janet US

On 2018-01-29 5:23 PM, Doris Night wrote:
> On Mon, 29 Jan 2018 17:07:39 -0500, Dave Smith

>> I once stayed in a hotel in Bavaria and thoroughly enjoyed some sort of
>> spread on my rolls. I asked the women tending the buffet what it was. It
>> was butter. It was like no other butter I had ever tasted.
>
> On our Rhine river cruise a couple of years ago, one of the first
> things I noticed about the food was the delicious sweet butter.
> Nothing like it available in Canada.
>

So you can understand why I was puzzled. It was sort of like butter as
we know it, but so much better.

On Mon, 29 Jan 2018 18:40:41 -0500, Dave Smith
> wrote:

>On 2018-01-29 5:23 PM, Doris Night wrote:
>> On Mon, 29 Jan 2018 17:07:39 -0500, Dave Smith
>
>>> I once stayed in a hotel in Bavaria and thoroughly enjoyed some sort of
>>> spread on my rolls. I asked the women tending the buffet what it was. It
>>> was butter. It was like no other butter I had ever tasted.
>>
>> On our Rhine river cruise a couple of years ago, one of the first
>> things I noticed about the food was the delicious sweet butter.
>> Nothing like it available in Canada.
>>
>
>So you can understand why I was puzzled. It was sort of like butter as
>we know it, but so much better.

Now I wonder what I call normal butter: the NA tasteless type or the
German full flavour type.

On 2018-01-29 6:49 PM, Broce wrote:
> On Mon, 29 Jan 2018 18:40:41 -0500, Dave Smith
> > wrote:

>> So you can understand why I was puzzled. It was sort of like butter as
>> we know it, but so much better.
>
> Now I wonder what I call normal butter: the NA tasteless type or the
> German full flavour type.

You're just going to have to go there and try it yourself. My real eye
opener was at the Poste Hotel in Garmishe-Partenkirchen Germany. I was
not kidding about asking about it. It was smooth and creamy and served
in a big bowl, like a whipped butter. Maybe it was whipped. It was
smooth and creamy and delicious, way better than any butter I have had
before... or since.

On 1/29/2018 3:23 PM, Doris Night wrote:
> On Mon, 29 Jan 2018 17:07:39 -0500, Dave Smith
> > wrote:
>
>> On 2018-01-29 4:54 PM, graham wrote:
>>> On 2018-01-29 2:35 PM, U.S. Janet B. wrote:
>>>> On Mon, 29 Jan 2018 13:24:07 -0800 (PST), dsi1 >
>>>> wrote:
>>
>>>> Actually,Â* If you are lucky, you can still get buttermilk as a
>>>> by-product of churning butter.Â* Otherwise, as you say, it is a
>>>> cultured product.
>>>> Janet US
>>>>
>>> As is some European butter. I took some butter from home back to uni. It
>>> was what we called "farm butter" to distinguish it from "shop butter".
>>> My townie friends all thought it was "off". They had never tasted the
>>> real mccoy before.
>>
>> I once stayed in a hotel in Bavaria and thoroughly enjoyed some sort of
>> spread on my rolls. I asked the women tending the buffet what it was. It
>> was butter. It was like no other butter I had ever tasted.
>
> On our Rhine river cruise a couple of years ago, one of the first
> things I noticed about the food was the delicious sweet butter.
> Nothing like it available in Canada.
>
> Doris
>

Do you not get the Kerry Gold butter up there?

https://www.walmart.com/search/?quer... 9124&veh=sem

Their garlic-herb butter is outstanding.

But buyer beware on the "new" stuff:

https://www.thehealthyhomeeconomist....rygold-butter/

On Mon, 29 Jan 2018 19:14:38 -0500, Dave Smith
> wrote:

>On 2018-01-29 6:49 PM, Broce wrote:
>> On Mon, 29 Jan 2018 18:40:41 -0500, Dave Smith
>> > wrote:
>
>>> So you can understand why I was puzzled. It was sort of like butter as
>>> we know it, but so much better.
>>
>> Now I wonder what I call normal butter: the NA tasteless type or the
>> German full flavour type.
>
>You're just going to have to go there and try it yourself. My real eye
>opener was at the Poste Hotel in Garmishe-Partenkirchen Germany. I was
>not kidding about asking about it. It was smooth and creamy and served
>in a big bowl, like a whipped butter. Maybe it was whipped. It was
>smooth and creamy and delicious, way better than any butter I have had
>before... or since.

But I might be used to that type of butter, since the Germans were my
neighbours. I never noticed that much difference between NL butter and
AU butter.

On 1/29/2018 5:59 PM, Broce wrote:
> On Mon, 29 Jan 2018 19:14:38 -0500, Dave Smith
> > wrote:
>
>> On 2018-01-29 6:49 PM, Broce wrote:
>>> On Mon, 29 Jan 2018 18:40:41 -0500, Dave Smith
>>> > wrote:
>>
>>>> So you can understand why I was puzzled. It was sort of like butter as
>>>> we know it, but so much better.
>>>
>>> Now I wonder what I call normal butter: the NA tasteless type or the
>>> German full flavour type.
>>
>> You're just going to have to go there and try it yourself. My real eye
>> opener was at the Poste Hotel in Garmishe-Partenkirchen Germany. I was
>> not kidding about asking about it. It was smooth and creamy and served
>> in a big bowl, like a whipped butter. Maybe it was whipped. It was
>> smooth and creamy and delicious, way better than any butter I have had
>> before... or since.
>
> But I might be used to that type of butter, since the Germans were my
> neighbours. I never noticed that much difference between NL butter and
> AU butter.
>

It's churned backward down in Oz.

On 1/29/2018 7:59 PM, Broce wrote:
> On Mon, 29 Jan 2018 19:14:38 -0500, Dave Smith
> > wrote:
>
>> On 2018-01-29 6:49 PM, Broce wrote:
>>> On Mon, 29 Jan 2018 18:40:41 -0500, Dave Smith
>>> > wrote:
>>
>>>> So you can understand why I was puzzled. It was sort of like butter as
>>>> we know it, but so much better.
>>>
>>> Now I wonder what I call normal butter: the NA tasteless type or the
>>> German full flavour type.
>>
>> You're just going to have to go there and try it yourself. My real eye
>> opener was at the Poste Hotel in Garmishe-Partenkirchen Germany. I was
>> not kidding about asking about it. It was smooth and creamy and served
>> in a big bowl, like a whipped butter. Maybe it was whipped. It was
>> smooth and creamy and delicious, way better than any butter I have had
>> before... or since.
>
> But I might be used to that type of butter, since the Germans were my
> neighbours. I never noticed that much difference between NL butter and
> AU butter.
>

Over the past couple of months I've been trying different butter every
time. One of my favorites is Amish rolled butter. It is shaped like a
cylinder. Smooth, nice flavor. Most of the premium butters here are
about $5 a pound. I buy State brand at BJ's for about half that price.

While the premium butters are better, it is twice the price for about
15% better spread on toast.

On Tue, 30 Jan 2018 11:59:36 +1100, Broce >
wrote:

>On Mon, 29 Jan 2018 19:14:38 -0500, Dave Smith
> wrote:
>
>>On 2018-01-29 6:49 PM, Broce wrote:
>>> On Mon, 29 Jan 2018 18:40:41 -0500, Dave Smith
>>> > wrote:
>>
>>>> So you can understand why I was puzzled. It was sort of like butter as
>>>> we know it, but so much better.
>>>
>>> Now I wonder what I call normal butter: the NA tasteless type or the
>>> German full flavour type.
>>
>>You're just going to have to go there and try it yourself. My real eye
>>opener was at the Poste Hotel in Garmishe-Partenkirchen Germany. I was
>>not kidding about asking about it. It was smooth and creamy and served
>>in a big bowl, like a whipped butter. Maybe it was whipped. It was
>>smooth and creamy and delicious, way better than any butter I have had
>>before... or since.
>
>But I might be used to that type of butter, since the Germans were my
>neighbours. I never noticed that much difference between NL butter and
>AU butter.

American butter is lower butterfat, to make us healthier (OR so they
say). For those special occasions, I go with Kerrygold butter.

On Mon, 29 Jan 2018 20:29:00 -0500, Ed Pawlowski > wrote:

>On 1/29/2018 7:59 PM, Broce wrote:
>> On Mon, 29 Jan 2018 19:14:38 -0500, Dave Smith
>> > wrote:
>>
>>> On 2018-01-29 6:49 PM, Broce wrote:
>>>> On Mon, 29 Jan 2018 18:40:41 -0500, Dave Smith
>>>> > wrote:
>>>
>>>>> So you can understand why I was puzzled. It was sort of like butter as
>>>>> we know it, but so much better.
>>>>
>>>> Now I wonder what I call normal butter: the NA tasteless type or the
>>>> German full flavour type.
>>>
>>> You're just going to have to go there and try it yourself. My real eye
>>> opener was at the Poste Hotel in Garmishe-Partenkirchen Germany. I was
>>> not kidding about asking about it. It was smooth and creamy and served
>>> in a big bowl, like a whipped butter. Maybe it was whipped. It was
>>> smooth and creamy and delicious, way better than any butter I have had
>>> before... or since.
>>
>> But I might be used to that type of butter, since the Germans were my
>> neighbours. I never noticed that much difference between NL butter and
>> AU butter.
>>
>
>Over the past couple of months I've been trying different butter every
>time. One of my favorites is Amish rolled butter. It is shaped like a
>cylinder. Smooth, nice flavor. Most of the premium butters here are
>about $5 a pound. I buy State brand at BJ's for about half that price.
>
>While the premium butters are better, it is twice the price for about
>15% better spread on toast.

Maybe 1% better spread is worth 10% higher price. In that case, twice
the price is a bargain.

On Mon, 29 Jan 2018 17:51:58 -0800, wrote:

>On Tue, 30 Jan 2018 11:59:36 +1100, Broce >
>wrote:
>
>>On Mon, 29 Jan 2018 19:14:38 -0500, Dave Smith
> wrote:
>>
>>>On 2018-01-29 6:49 PM, Broce wrote:
>>>> On Mon, 29 Jan 2018 18:40:41 -0500, Dave Smith
>>>> > wrote:
>>>
>>>>> So you can understand why I was puzzled. It was sort of like butter as
>>>>> we know it, but so much better.
>>>>
>>>> Now I wonder what I call normal butter: the NA tasteless type or the
>>>> German full flavour type.
>>>
>>>You're just going to have to go there and try it yourself. My real eye
>>>opener was at the Poste Hotel in Garmishe-Partenkirchen Germany. I was
>>>not kidding about asking about it. It was smooth and creamy and served
>>>in a big bowl, like a whipped butter. Maybe it was whipped. It was
>>>smooth and creamy and delicious, way better than any butter I have had
>>>before... or since.
>>
>>But I might be used to that type of butter, since the Germans were my
>>neighbours. I never noticed that much difference between NL butter and
>>AU butter.
>
>American butter is lower butterfat, to make us healthier (OR so they
>say). For those special occasions, I go with Kerrygold butter.

I think I would too. The few times that I have butter I want to really
taste it.