- freezing buttermilk - 6 Updates
- Dinner tonight 4/29/17 - 7 Updates
- The Single Most Important Ingredient? - 1 Update
- Hey Jill. - 3 Updates
- A cooking mistake that turned out well - 2 Updates
- Dinner tonight 4/29/17 - 1 Update
- Chicken cooked in milk - 1 Update
| U.S. Janet B. <JB@nospam.com>: Apr 30 12:12PM -0600 >Define "fresh stuff". ><https://en.wikipedia.org/wiki/Buttermilk#Acidified_buttermilk> >nb non-powdered |
| "cshenk" <cshenk1@cox.net>: Apr 30 01:40PM -0500 Janet wrote in rec.food.cooking: > I just buy buttermilk if it's there and I want to use it right away > but I noticed today the carton says "unsuitable for home freezing". > Janet UK Janet, I find the powdered buttermilk (amazon.com) works almost as well as real buttermilk for baking. -- |
| Janet <nobody@home.com>: Apr 30 08:04PM +0100 In article <7%lNA.6172$uG1.239@fx08.iad>, lallin@cujo.com says... > have several cups of buttermilk frozen at the moment; but, had to buy a pint > this week to make crema for a Mexican meal. The texture will also be off > for uses such as drinking and dressings. Thanks (and to everyone else) It is cultured, I did wonder if freezer-killing the culture would affect the baking. Janet |
| Janet <nobody@home.com>: Apr 30 08:06PM +0100 In article <emmbrvFqqdhU1@mid.individual.net>, firstname@lastname.oc.ku says... > >> noticed today the carton says "unsuitable for home freezing". > > I use powdered. Keeps just about forever and ready in a flash. > +1 Do you buy it when you're in Scotland, Sheila, and if so which smkt chain? Janet UK |
| sanne <susanne.regerriedel@googlemail.com>: Apr 30 12:36PM -0700 Am Sonntag, 30. April 2017 21:04:53 UTC+2 schrieb Janet: > Thanks (and to everyone else) > It is cultured, I did wonder if freezer-killing the culture would > affect the baking. Freezing and gently thawing doesn't hurt the culture - heating too high or nuking does. Anyways it depends on your baking: for sour dough etc. the culture has to be alive and kicking ;-), for recipes involving baking soda it usually just has to be sour. Unopened packs of alive buttermilk keep pretty well in the fridge, even weeks or even months (well - it happens ;-/) past their "best before"-date. Bye, Sanne. |
| "itsjoannotjoann@webtv.net" <itsjoannotjoann@webtv.net>: Apr 30 12:57PM -0700 On Sunday, April 30, 2017 at 8:23:18 AM UTC-5, Dave Smith wrote: > I have been using powdered buttermilk for cooking. It isn't cheap, but > it is cheaper than throwing away half the fresh buttermilk after using a > a cup or two for cooking. Why are you throwing it out? It's soured milk and will keep in your refrigerator for months and months and months. Just shake well before using. |
| Taxed and Spent <nospamplease@nonospam.com>: Apr 30 11:29AM -0700 On 4/30/2017 11:26 AM, Sqwertz wrote: > I just ask the deli to slice it ".5" (less if it's prosciutto). But > getting them to shave Pittsburgh-style chipped ham is usually futile. > -sw I was never a fan of shaved meat or cheese. Thin yes, but tissue paper, no. |
| sanne <susanne.regerriedel@googlemail.com>: Apr 30 11:45AM -0700 Am Sonntag, 30. April 2017 19:00:07 UTC+2 schrieb U.S. Janet B.: > from getting slimy. If the sausage-cheese mixture was made today and > consumed today I guess it would be o.k. > Janet US Check this out, especially "Käsekrainer": https://en.wikipedia.org/wiki/Carniolan_sausage#Variations_and_preparation Nothing old involved. But what it's called in Vienna sounds disgusting indeed: "Eitrige" ("purulent")... ;-D Bye, Sanne. |
| Wayne Boatwright <wayneboatwright@xgmail.com>: Apr 30 07:32PM On Sun 30 Apr 2017 08:58:08a, U.S. Janet B. told us... > the problem with making a sub at home is getting the meat and > cheese cut thin enough. I'm done trying. I just go to Blimpie's > Janet US I don't know where you s shop, Janet, but the Italiam market where I shop cups all of their meats and cheeses on order and as thin or as thick as you like. I've never been disappointed. -- ~~ If there's a nit to pick, some nitwit will pick it. ~~ ~~ A mind is a terrible thing to lose. ~~ ********************************************************** Wayne Boatwright |
| Wayne Boatwright <wayneboatwright@xgmail.com>: Apr 30 07:36PM On Sun 30 Apr 2017 11:29:21a, Taxed and Spent told us... >> -sw > I was never a fan of shaved meat or cheese. Thin yes, but tissue > paper, no. I'm not a fan of shaved meat either. It always seems as though there is no substance to buite into. However, David likes his turkey shaved tissue thin and they do a good job of it. -- ~~ If there's a nit to pick, some nitwit will pick it. ~~ ~~ A mind is a terrible thing to lose. ~~ ********************************************************** Wayne Boatwright |
| penmart01@aol.com: Apr 30 03:42PM -0400 On Sun, 30 Apr 2017 09:58:08 -0600, U.S. Janet B. <JB@nospam.com> wrote: >the problem with making a sub at home is getting the meat and cheese >cut thin enough. I'm done trying. I just go to Blimpie's >Janet US Your deli doesn't have a slicer?!?!? Blimpies is like Subway, fake cold cuts. |
| "cshenk" <cshenk1@cox.net>: Apr 30 02:42PM -0500 jmcquown wrote in rec.food.cooking: > Herb seasoning blend and a little salt. Toasted under the broiler. > What's on your plate this evening? > Jill Home made bread (a milk version with 3 cheeses), built to small long subs then cut to 1/2 and filled with sweet lebanese salami, minced onion, havarti and mozzarella sliced cheeses. Mayo, a dab of horseradish, and a dab of whole grain mustard. Side was stirfry veggies, mostly cabbage, carrot, mushroom, olive oil (the cheap stuff), mini peppers and a leftover long thin asian eggplant. Riceball at the side seasoned with dried plum, a little pinch of cinnimon and rolled in a small amount of honey powder. -- |
| Bruce <Bruce@invalid.invalid>: May 01 05:51AM +1000 On Sun, 30 Apr 2017 10:33:09 -0700 (PDT), Roy <wilagro@outlook.com> wrote: >and tongue would need a long rest to recuperate. Can't even imagine wanting >to consume all of that guck. >==== Yes, too much of a good thing. |
| Wayne Boatwright <wayneboatwright@xgmail.com>: Apr 30 07:37PM On Sun 30 Apr 2017 02:47:30a, Ophelia told us... > http://tiny.cc/rjtuky > == > Great piece! Thanks for sharing:) Yes, that really was a good article. -- ~~ If there's a nit to pick, some nitwit will pick it. ~~ ~~ A mind is a terrible thing to lose. ~~ ********************************************************** Wayne Boatwright |
| Bruce <Bruce@invalid.invalid>: May 01 04:54AM +1000 >a meal. >IMO only, alcoholic drinks do not cleanse the palette, it numbs the >taste buds and eliminates the good food taste in your mouth. Maybe you have an alcohol sensitivity. I can have wine with food and still taste what I'm eating. |
| Bruce <Bruce@invalid.invalid>: May 01 04:58AM +1000 On Sun, 30 Apr 2017 06:21:27 -0700 (PDT), Cindy Hamilton >Monterey jack), melted onto the chips in the oven. >Not this glop: ><https://www.acemart.com/concessions/nachos/nachos-supplies/gold-medal-5278-140-oz-bag-of-el-nacho-grande-nacho-cheese-sauce/GMP5278?gclid=CjwKEAjwlpbIBRCx4eT8l9W26igSJAAuQ_HGJV3SlexwaMZryfA-WGvPWLG1Nvr17CBx-a_EG0BJKBoC64zw_wcB> Is it technically even cheese? Water, cheese whey, modified food starch, vegetable oil (contains one or more of the following: canola oil, sunflower oil, soy oil), salt, cheese (cultured milk, salt, enzymes), sodium phosphate, jalapeno peppers, DATEM, color added (including titanium dioxide and annatto color), mono & diglycerides, sodium stearoyl lactylate, natural flavor, sodium ascorbate (to preserve freshness). |
| Janet <nobody@home.com>: Apr 30 08:16PM +0100 In article <blccgc1bg47517ctlo2oeh9ium6dei7kdt@4ax.com>, Bruce@invalid.invalid says... > >a meal. > >IMO only, alcoholic drinks do not cleanse the palette, it numbs the > >taste buds and eliminates the good food taste in your mouth. If you knew the difference between palette and palate, maybe you wouldn't have drunk so much paint stripper. Janet UK |
| penmart01@aol.com: Apr 30 02:08PM -0400 >spelled with an "f" instead of (like so many other Greek words), "ph"? >You know: "pheta"? >Isaac Easy peasy... the 'eta' is Greek, the F is universal for the "F" word... or it's spelled Fehta because the Greeks are embarassed to be associated with a cheese that can be used as Spackle. LOL |
| "cshenk" <cshenk1@cox.net>: Apr 30 01:35PM -0500 jmcquown wrote in rec.food.cooking: > He thinks lamb stinks, too. I truly believe he's only ever had > mutton. > Jill I actually prefer Mutton but that is based on experience and recipes used. It's NOT recommended for everyone. -- |
| Sqwertz <swertz@cluemail.compost>: Apr 30 01:26PM -0500 On Sun, 30 Apr 2017 09:58:08 -0600, U.S. Janet B. wrote: >>buying. $6/lb in 12oz packages ($4.49). > the problem with making a sub at home is getting the meat and cheese > cut thin enough. I'm done trying. I just go to Blimpie's I just ask the deli to slice it ".5" (less if it's prosciutto). But getting them to shave Pittsburgh-style chipped ham is usually futile. -sw |
| penmart01@aol.com: Apr 30 02:18PM -0400 On Sun, 30 Apr 2017 10:01:37 -0700, "Cheri" <cherig3@newsguy.com> wrote: >places, forums etc. At any rate, an *old trout* (thanks Greg) like Sheldon >should know better. :) >Cheri Yoose gals keep reposting those words, must make yoose horny. LOL |
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