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 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 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 1/29/2018 6:34 AM, 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
>
> Cindy Hamilton
> Don't expect someone who has never cooked anything to know what JOC
stands for. fidiot Bruce, Broce, bruuuiceeeeee whatever nymshifter.

Jill

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 6:02:46 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 03:35:14 -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 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 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

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.

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

"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 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)

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

"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 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 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

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 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.

I'm glad you enjoyed them! I do the milk + vinegar trick since I rarely
have buttermilk on hand.

Yogurt isn't something I buy, either, unless I it's plain yogurt to use
as a sour cream substitute in some recipe.

I've been seeing ads on TV lately for "non-Greek" yogurt, as if it's
something new. I can remember when yogurt was barely a blip on anyone's
radar. (When I was a teen I had a friend who was constantly on a diet
who ate yogurt; no on else I knew did.) These days, if you watch
television, it seems you can't get away from ads for yogurt.

Jill

On 2018-02-01 10:03 AM, jmcquown wrote:
> On 1/28/2018 6:04 PM, Dave Smith wrote:

>> The end result was amazing. They were the best pancakes I have ever
>> made. They were the best pancakes I have ever eaten.
>
> I'm glad you enjoyed them!Â* I do the milk + vinegar trick since I rarely
> have buttermilk on hand.
>
> Yogurt isn't something I buy, either, unless I it's plain yogurt to use
> as a sour cream substitute in some recipe.

It is something that has worked its way into our diet. I used to
occasionally buy one of those little containers of fruit yogurt as a
dessert. If I got the larger ones they usually turned into science
projects before I finished them. I have been eating it more regularly
over the last few years. It is a way for me to eat dairy without
suffering from the lactose. My usual breakfast these days is some cereal
and fruit with almond milk and vanilla yogurt. My wife likes plain
Balkan style yogurt with fruit.

> I've been seeing ads on TV lately for "non-Greek" yogurt, as if it's
> something new.Â* I can remember when yogurt was barely a blip on anyone's
> radar.Â* (When I was a teen I had a friend who was constantly on a diet
> who ate yogurt; no on else I knew did.)Â* These days, if you watch
> television, it seems you can't get away from ads for yogurt.


I remember watching the Three Stooges and they often asked the milk man
for yogurt. I had no idea what it was. No one up here ate yogurt...
that I knew off. The Greek yogurt thing is relatively new here. It is
usually a thick, rich, almost sweet product. It's okay, and it sure
worked in those pancakes, but I have gone back to a runnier yogurt.

On 2018-01-31 1:26 PM, l not -l wrote:
> On 31-Jan-2018, wrote:

>> I don't usually have buttermilk on hand so I do the vinegar in
>> milk
>> trick Dave mentioned. I've used buttermilk powder in the past
>> when baking.
> Interesting to me is the number of people on RFC who have
> experienced "real" buttermilk. With the exception of a couple of
> folks, I believe most hear are around my age or younger. I have
> never seen "real" buttermilk, only cultured. My memories go back
> at least until the very early 1950s, I lived in a rural
> community, with one set of grandparents farmers, the other ran a
> general store that catered to farmers in a really rural area.
> Buttermilk always meant the thick cultured buttermilk, as today.

I have faint memories of it from late 1950s. I sort of lost track of
buttermilk until a few years ago when I bought some to try a lemon scone
recipe. It is much thicker than I remembered it. The powdered stuff I
frequently use makes a much thinner product.


> Both of my "store" grandparents drank buttermilk and a favorite
> treat for them was to crumble leftover cornbread in a cup or bowl
> and pour buttermilk over it and eat it with a spoon. Anytime a
> family member had a sore throat, (cultured) buttermilk was the
> "medicine" offered.
I guess my family was different. My grandfather's special dessert treat
was a bowl of maple syrup with bread and butter. My father's cough
remedy for us, much to my mother's disgust, was a shot of whiskey.

On 1/31/2018 1:53 PM, Dave Smith wrote:

> My father's cough
> remedy for us, much to my mother's disgust, was a shot of whiskey.
>
>

Rock and Rye. Cures most anything. Worth getting sick for it.
https://en.wikipedia.org/wiki/Rock_and_Rye

On 2018-01-31 2:37 PM, Ed Pawlowski wrote:
> On 1/31/2018 1:53 PM, Dave Smith wrote:
>
>> Â*My father's cough remedy for us, much to my mother's disgust, was a
>> shot of whiskey.
>>
>>
>
> Rock and Rye.Â* Cures most anything.Â* Worth getting sick for it.
> https://en.wikipedia.org/wiki/Rock_and_Rye

There is a lot to be said for the medicinal value of alcohol. It is one
of the most active ingredients in most cough and cold medications.

On 1/31/2018 1:26 PM, l not -l wrote:
> On 31-Jan-2018, wrote:
>
>> On 1/29/2018 10:15 PM, Ed Pawlowski wrote:
>>> On 1/29/2018 10:10 PM, dsi1 wrote:
>>>> On Monday, January 29, 2018 at 11:36:00 AM UTC-10, U.S.
>>>> Janet B. wrote:
>>>>>
>>>>> Actually,ÂÂ* If you are lucky, you can still get buttermilk
>>>>> as a
>>>>> by-product of churning butter.ÂÂ* Otherwise, as you say, it
>>>>> is a
>>>>> cultured product.
>>>>> Janet US
>>>>
>>>> It makes perfect sense to call the liquid left after making
>>>> butter
>>>> "buttermilk." I've never had it nor have I seen such a thing
>>>> in
>>>> stores. My guess is that butter producers would have tons of
>>>> that
>>>> stuff on hand. What the heck do they do with it?
>>>>
>>>
>>> They sell it to people that want to make pancakes.
>>>
>>> Good for soaking chicken parts in for fried chicken.ÂÂ* Some
>>> people drink
>>> it but I never could.
>>
>> My father loved buttermilk as a beverage. I never could stand
>> to drink
>> it. Yes, it makes a nice addition to chicken or fish batter.
>> It's also
>> a good addition to cornbread.
>>
>> I don't usually have buttermilk on hand so I do the vinegar in
>> milk
>> trick Dave mentioned. I've used buttermilk powder in the past
>> when baking.
> Interesting to me is the number of people on RFC who have
> experienced "real" buttermilk. With the exception of a couple of
> folks, I believe most hear are around my age or younger. I have
> never seen "real" buttermilk, only cultured. My memories go back
> at least until the very early 1950s, I lived in a rural
> community, with one set of grandparents farmers, the other ran a
> general store that catered to farmers in a really rural area.
> Buttermilk always meant the thick cultured buttermilk, as today.
>
>
> The general store sold quite a few quarts of buttermilk each
> week. I was somewhat more aware than other children might have
> been as I rode along with my father regularly as he gathered the
> "goods" to delivery to my grandparents for sale in their store.
> One of my favorite stops was "the creamery" for Kentucky Maid
> dairy products.
>
> Both of my "store" grandparents drank buttermilk and a favorite
> treat for them was to crumble leftover cornbread in a cup or bowl
> and pour buttermilk over it and eat it with a spoon. Anytime a
> family member had a sore throat, (cultured) buttermilk was the
> "medicine" offered.
>
> If my farmer grandparents had been dairy farmers, I still might
> not have been exposed to "real" buttermilk. I don't recall any
> dairy farmers processing their own milk in the early 50s, they
> were selling the whole milk to local dairies and the only dairy
> in our area sold cultured buttermilk.
>
> I don't supposed I missed much; cultured buttermilk does a great
> job for all the things I want buttermilk to do. Plus, it is
> nutritionally very good for me.
>
That's wonderful!

Jill