Comments on: Buttermilk

By: Mr. Henry

Mr. Henry — Sat, 17 Mar 2007 21:17:36 +0000

Thank you aimlessjoys for your accolades, and thank you signout for bringing to the editor’s attention the sad fact that gremlins – Irish ones, no doubt – have been buggering up the works.

By: Signout

Signout — Sat, 17 Mar 2007 14:25:30 +0000

Mr. Henry–
Alas, some of the text in your first paragraph there is a little garbled. I think some unselective editing was accidentally done. Either that, or I am having my first schizophrenic break.
Otherwise, thanks for the book recommendation–”A Stew or a Story” will probably go to several people on my gift list this year.

By: aimlessjoys

aimlessjoys — Sat, 17 Mar 2007 03:23:51 +0000

A stroke of genius, the buttermilk with the red wine vinegar–I am sure it’s great. I also use buttermilk in Mimi’s fabulous chocolate cake recipe & of course it is wonderful in pancakes & cornbread fritters witha little chopped green chiles & some grains of frozen super sweet corn. Ummmmmmm. Ultrapasteurization is a marvel, isn’t it? I like the Bulgarian buttermilk. I remember being shocked & amazed at fat free buttermilk. WHAT is it? Congratulations on the winter storm. Of course you need to keep up your strength! Enjoyed your food thoughts.