I have a weird relationship with pickles. I don’t like them and won’t eat them, but if I order a sandwich that includes them, I don’t tell them to leave them off. I’ll remove them myself when I get my sandwich because I like the vinegar taste they leave on the bun.
I’d like to know also. Buttermilk USED to be the thin, watery stuff left over from butter making. Buttermilk today resembles kefir.
What about chianti?
I know it’s not quite the same, but it’s pretty close!
From mentions upthread:
I like ramen, and drain nearly all the water out before adding the seasoning packet.
Like mayo, loathe Miracle Whip as an affront to food.
Like Spam (edible. Hate electronic).
I like canned spinach. Most vegetables are OK canned, IMO, except peas (canned peas are icky).
A1 sauce is good on beef in general. Steak is best around medium, ground beef must be well-done (can’t cope with the texture of less well-cooked ground beef). I’ve been known to cook hamburger patties, then either put cheese on them or apply either ketchup or A1 (according to mood), then just eat them like that. No bun or other accessories.
That Cap’n Crunch Orange Creampop sounds really good.
I love the Monster Cereals. Well, the classic 3 (Count Chocula, BooBerry, FrankenBerry). The other two are OK, but not that interesting.
Hot dogs are great plain or with some cheese.
I know it used to be the leftover byproduct of making milk, but is the term “buttermilk” still used commonly to refer to anything but the cultured stuff? I ask out of genuine curiosity, like in other varieties of English or whatnot, if the term is commonly used, does it refer to something else. Also, a lot of people hate the sour cultured stuff (I love it). Was the watery byproduct more pleasant to drink?
Traditional buttermilk is the stuff left over from butter making. It was somewhat fermented because it took time for the cream to rise to the top for skimming.
The commercial buttermilk commonly available in stores is cultured 1% or 2% milk.
My grandfather (RIP) told me of another form of cultured milk called clabber. This was made from controlled curdling of unpasteurized whole milk, and it’s far better than that crap they sell at the grocery nowadays (his words).
For those who want to make their mutton something close to divine, try this Julia Child mustard glaze: http://www.finerkitchens.com/swap/forum1/115286_Julia_Child’s_Gigot_a_la_Moutarde_Herbal_Mustard_Coating_for_Roast_lamb_My_fa
I suggest using half as much soy sauce as the recipe says, unless you especially like a salty flavor.
“Making butter” is what I meant, of course.
I’m nuts about french fries. Love 'em. My meal comes with 2 sides? Double fries! One of my favorite variations is cheese (chedder?) and bacon bits on the fries, with ranch dressing to dip them in. I’ve had trouble finding it quite as easily as I did up north.
In the pizza area, I like Totino’s “pizza”. The 10 oz jobbies that cost about $1 - $1.25 The pepperoni is my favorite, but I might get adventurous and get pepperoni/sausage occasionally. I used quotes for “pizza”, because it’s more a pizza food than a real pizza. As such, though, it’s QUITE good. It’s gotta be a Totino’s pizza, though, not those ketchup-on-a-cracker Jeno’s pizzas.
I can’t eat gluten any more. Sad. One of my favorite shitty meals from days gone past was a Totino’s pizza food frisbee and a tasty beer, like a Yuengling Porter.
One day I hope to try a semi-decent gluten-free version of poutine. I’ve never had it.
Oh, and piss on the hot dog snobs. Anyone who gets snobby with their ground-up pig snout and anus doesn’t deserve serious consideration. I’ll eat my hot dogs with ketchup every time.
Buttermilk is the liquid left over after the cream is churned into butter. The butter is actually sopping wet so you drain the extra liquid off. I’ve never fermented it when i made butter at home although I suppose some do.
I understand that clabber cannot be made from pasteurized milk. I have also heard that it is very good, both to drink and to cook with.
I used to eat Totino’s Party Pizzas until I looked at the ingredients list and realized that it was, as Michael Pollan would call it, an edible food-like product. No more 88 cent pizzas for me; that’s how much they cost when I was in college.
Nutella. I visit the grandkids and the parents all have it in the pantry. There was a Nutella stand on the last cruise ship I was on. I figured it was a healthy choice for the kids. Read the label: SUGAR is the first ingredient! The kids and I put a few tablespoons full in a bowl and dip in the saltiest ridged potato chips we can find while binge watching Disney Junior.
Oh yeah. I prefer my fires undressed besides seasoned salt, but if I can’t delete a side, gimme double fries. I’ve made entire meals of homemade fries.
Totino’s “pizza” is awesome. I don’t eat it much anymore, because I don’t do the shopping anymore…my wife found frozen pizzas she actually likes. But for the last 25 years or so, it has to be the cheese version, because it really is topped with cheese.
my other deep dark food secret is I have a raging addiction to homemade cookie dough
In fact when I make x-mas cookies in a couple of months I have to double or triple the recipies due to me eating it as I’m mixing …
Hasn’t killed me yet so :shrugs:
Is that what clabber means on the “clabber girl baking powder” ?
No one ive ever known knew what clabber meant …
I’ll be right over.
And if it did…what a way to go!!
Sometimes I make a bowl of ramen noodles. Just the noodles in broth, nothing healthy added, just a dash of soy sauce. Then I slurp them up. Nom, nom, nom…
Oh yes, to clabber milk is to cause it to curdle, or spoil.
QtM, from America’s Dairyland. (Come smell our dairy air!)
My daughter loves the smell of the cows/pastures near our home.