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  • Re: Buttermilk was: Sunb

    From Dale Shipp@1:261/1466 to Dave Drum on Friday, August 05, 2022 00:47:00
    On 08-04-22 06:26, Dave Drum <=-
    spoke to Dale Shipp about Buttermilk was: Sunburn <=-

    I wonder how many of our echo denizens have had *actual* buttermilk -
    that is, what's left after churning butter? Growing up around farms
    with dairy operations and doing some of the cream separating and
    butter churning myself - I have had the real McCoy. But the "cultured" stuff is quite nice and a helluva lot more convenient.

    Good wonder. Have you? If so, how do the two differ in taste/texture?
    I believe that I have had "actual" buttermilk. From age 3 to 6 I lived
    with my mother and her mother in a small Georgia town during WWII.
    Nanny had an old house with a wood burning stove in the middle of a
    20x20 kitchen. She had a cow that was pastured somewhere nearby. I'm
    pretty sure I can recall them churning the milk, and so maybe had some
    of what was left. What I cannot say is that I recall how it tasted,
    etc.


    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Pizza Casserole (Can Be Vegetarian)
    Categories: Beef, D/g, Vegetarian, Boat
    Yield: 2 servings

    3 c Noodles, med, uncooked
    1/4 lb Beef, ground, or turkey
    1/4 c Onion; chopped
    1/4 c Green pepper; chopped
    1/2 c Thinly sliced Pepperoni
    Cut in quarters
    OR, if using sausage - pre
    Cook and break up pieces
    8 oz Canned pizza sauce
    2 tb Milk
    1/2 c Cheese, mozzarella, shredded

    Microwave: Cook noodles to desired doneness, drain, rinse with
    hot water. Place ground beef, onion and green pepper in
    micro-safe casserole. Micro on HI for 2 mins until done. Stir
    in noodles and all remaining ingredients except cheese. Mix
    well. Micro on HI 4 - 6 mins until mixture is hot, stirring once
    half way through. Stir, sprinkle with cheese. Micro on HI for
    30-60 seconds or until cheese melts.

    Conventional.

    Heat oven or toaster oven to 350. Cook noodles as directed
    above. Meanwhile in medium Skillet, brown ground beef, onion,
    green pepper, drain. Stir in noodles and all remaining
    ingredients except cheese; mix well. Pour into ungreased one
    quart casserole. Bake at 350 for 15-20 minutes or until hot.
    Sprinkle with cheese, bake an additional 5 mins or until cheese
    melts.

    Serves 2 - 3 Good with garlic bread/salad

    If omitting all meat, saute vegetables in small amount of oil, and
    continue as above.

    == Courtesy of Dale & Gail Shipp, Columbia Md. ===

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 00:54:40, 05 Aug 2022
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  • From Dave Drum@1:275/100 to Dale Shipp on Friday, August 05, 2022 05:13:00
    Dale Shipp wrote to Dave Drum <=-

    I wonder how many of our echo denizens have had *actual* buttermilk -
    that is, what's left after churning butter? Growing up around farms
    with dairy operations and doing some of the cream separating and
    butter churning myself - I have had the real McCoy. But the "cultured" stuff is quite nice and a helluva lot more convenient.

    Good wonder. Have you? If so, how do the two differ in taste/texture?

    I said so in the above paragraph. The texture of the real stuff is thin
    and watery ... most of the fat and solids having gone to make the butter.

    I believe that I have had "actual" buttermilk. From age 3 to 6 I lived with my mother and her mother in a small Georgia town during WWII.
    Nanny had an old house with a wood burning stove in the middle of a
    20x20 kitchen. She had a cow that was pastured somewhere nearby. I'm pretty sure I can recall them churning the milk, and so maybe had some
    of what was left. What I cannot say is that I recall how it tasted,
    etc.

    When I was helping in the dairy operations I was a pre-teen. So, over
    seven decades ago. And my taste memory has not survived the passage of
    time.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Justine's Cheesy Buttermilk Garlic Mash
    Categories: Potatoes, Cheese, Dairy
    Yield: 8 servings

    3 lb Russet potatoes; peeled, in
    - uniform chunks
    Salt & black pepper
    1 c Buttermilk
    8 tb Butter
    1 tb Garlic powder
    4 oz Cream cheese; softened
    2 c Shredded sharp Cheddar
    3 tb Chopped fresh chives

    Add the potatoes and a nice pinch of salt to a pot
    filled with cold water. Bring to a boil and cook until
    the potatoes are tender and cooked through. Drain in a
    colander.

    Add the buttermilk and butter to a small saucepan and
    heat over low heat until the butter has melted. Transfer
    the drained potatoes to a bowl and mash, adding the
    buttermilk mixture as needed to reach the desired
    consistency. Add the garlic powder and season w/salt
    and pepper. Fold in the cream cheese, cheddar & chives
    and mix until well combined and melted.

    Serve immediately.

    RECIPE FROM: https://www.foodnetwork.ca

    Uncle Dirty Dave's Archives

    MMMMM

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