So, tonight for dinner I made a new (to me) one. The wife has made it several times and it’s always a hit with the kids. I think her original recipe was entitled Santa Fe Stuffed Peppers. This takes out a bit of the spice and she’s not a huge fan of black beans (which I would have included). Everything here came from Aldi, except the slices of white American cheese. We just had that on hand, and no shredded cheese. It worked well.
Our 3 year old daughter wolfed down about a pepper and a half worth of filling, skipping the outer pepper for some reason. (She would possibly eat it all, or just the reverse tomorrow.) She said that we should have it every night for dinner. I noted that she really likes these, and her mom’s homemade Manwich-like sloppy joes, and that we should start a food truck that specializes in ground meat and call it “Ground Around Town.” She said we have to paint it pink. I asked if she wanted to cook or wash dishes. She chose cooking.
Out of all the stuff you think kids might be picky about, they gobble this up. (3 yo & 18mo). I like these better than the more traditional meatball w/ rice stuffed in a green pepper & covered in spaghetti sauce or tomato soup. For some reason, I can dig the rice & ground meat mixed… but I do not like rice in meatballs. The red, yellow, & orange peppers are very sweet too. I like them more than the green ones. Also, if you mention that you like your peppers stuffed with sausage, you can just close this tab and move on.
These were really easy to make…
All I did was…
Cook the rice & set it aside. I used the liquid from the can of tomatoes & a beef bullion cube in the water.
Cut the tops off of the peppers, pull out seeds & weird white stuff off of the inside. (Bethany parboils them first, I didn’t. I liked them a bit crunchier.)
Brown the ground beef, season to taste. I added onion powder, garlic powder, & seasoned-salt. (We have also used ground turkey for this. It’s delicious.)
Mix the fire-roasted diced tomatoes into the ground meat after draining the fat off.
Mix the rice & beef/tomatoes together.
Put the peppers in a glass baking dish. Pack the peppers with the tasty rice & beef goodness. Two didn’t stand up well on their own, so I made little foil stands.
I cooked them in a preheated oven at 375° for 20 minutes, then added the slices of cheese for 5 minutes.
Like I said, Bethany parboils the peppers so they’re a bit softer, so she cooks it at 325° for 20-25 minutes.
Next time, if I make this, I may cook the rice in tomato paste or other tomato flavoring, and add the black beans. Not sure what the kids would think. Maybe a little bit of heat would be nice too? This reminds me of Spanish rice in a pepper.
Do you make anything similar? Do you do stuffed peppers a different way? Do you stuff acorn squash like this? Do you do different seasonings? Make ’em meatless? (Toasted garbanzo beans & black beans might be really good in this!) Let me know in the comments!
Posted in Dad Stuff, Food, Recipes, Retailers
Tagged 325°, 375°, acorn squash, Aldi, Aldi USA, american cheese, °, bake, Beef, bell pepper, brown rice, bullion, Cheddar Cheese, Cheese, cheese slices, Cook, dinner, directions, fit & active, food truck, garlic powder, Giant Eagle, ground around town, Ground Beef, ground turkey, Happy Harvest, ingredients, Joke, Manwich, onionpowder, orange, oven, pepper, preheated, Recipe, Red, rice, Sausage, seasoned salt, shredded cheese, Sloppy joe, sloppy joes, Stonemill Essentials, stuffed, Stuffed Peppers, turkey, white american cheese, yellow
Didn’t I just email & tell you that? I think I did.
Perhaps I’m getting ahead of myself again. Did you read all about the Evil Popcorn Popper? It wants you to tempt death by electric shock each time you feel like making a tasty air-popped snack. Others chimed in on Facebook with their tales of appliance treachery. In the comments, I formulated an email. I sent it. Here it is:
I recently bought one of your popcorn poppers because we had one when I was a kid and air-popped popcorn is always better than that microwave stuff. We can agree there, right?
I have a few questions about your design choices.
First… The butter tray. Why doesn’t any butter that I put in it melt? I’ve tried actual butter and “I Can’t Believe It’s Not Butter!®” both to no avail. Did you guys test this out in the factory? Does anyone there own one of these poppers? They’ve never pointed out this problem? I can certainly melt it in the microwave, but it’s amusing to me that the popper has a butter tray that clearly doesn’t work (even long after all the popcorn has popped). Yes, I have sat there stubbornly for a while waiting for the butter to melt for many minutes after the last dead kernel spits out of the popper. When I was a kid, our popper had a metal tray. I think it did a better job of conducting heat & melting the butter. I think it even fit an entire artery-clogging stick (as long as my parents or the babysitter weren’t looking). Do you guys have any poppers for sale that actually pop popcorn AND melt butter? I’d like to see one.
Second (and more importantly)… The power switch, or lack thereof? It’s kind of scary. You guys seem to gloss over it on the video located on your site: http://www.gopresto.com/products/products.php?stock=04820
Is that guy a chef and an electrician? Is he certified to plug in live wires? Do you guys not see the spark(s) when you plug the thing in? Have you ever actually plugged one in? Do you feel that it’s dangerous? I almost want to plug it in to a mulch-outlet power strip with an on/off switch and use that to turn it on so I don’t accidentally put my thumb in between the prongs as I’m plugging it in.
Speaking of switches, you can get a nice rocker switch from Grainger relatively cheaply: http://www.grainger.com/Grainger/CARLING-TECHNOLOGIES-Rocker-Switch-1A822
I’m sure you can get them even cheaper if you buy in bulk… and I’m sure they’re not all that difficult to install.
Can you imagine if other electrical products didn’t have an on/off switch? Toasters? Curling irons? Hair dryers? (They almost all come with circuit breakers now!) Electric knives? Electric hedge trimmers or weed whackers?
You really don’t feel that it’s dangerous? Not so much as a warning label adorns the power cord? Do you use gloves to plug yours in? Why was the plugging done off camera in the video?
I really look forward to your thoughts on these issues. I might go make some popcorn while I wait. I’ll be sure to melt the butter in the microwave first, and I hope I’m not electrocuted when I plug the popper in so I can read your reply!
This was the reply:
From: Presto Customer Service <firstname.lastname@example.org>
Date: Thu, Nov 29, 2012 at 3:01 PM
Subject: RE: Where’s the switch?
To: Waldo Lunar <email@example.com>
I’m sorry to hear of your dissatisfaction with your hot air popper. We have not received complaints of butter not melting in the butter melter. Please note that the instructions do indicate that soft/room temperature butter or margarine needs to be used, refrigerated butter will not melt during the short popping period. I do not recommend that you let the unit run after the corn has popped, as this could cause the unit to overheat.
Our hot air poppers are not designed with an on/off switch. I talked with our Quality Manager and he indicated that there are no plans to change the design to include a switch. The unit has been tested very thoroughly and meets all UL mandates. If you read and follow the instruction manual, you can feel assured that this appliance is safe to use.
Have a good day.
NPI Customer Service
Shipments made to U.S. or Canada only
Well, that was unsatisfactory. Letting it run empty to melt butter is bad, but plugging in a live appliance is OK? I call shenanigans. Shenanigans because we keep butter in the ‘fridge, and shenanigans because plugging something in that sparks feels kind of dangerous.
I do find the sentence “I talked with our Quality Manager and he indicated that there are no plans to change the design to include a switch” highly amusing. They had a discussion about my email. This has never come up before? Say it with me: Shenanigans. I’d like to know what the quality manager really said.
Who exactly are Underwriters Laboratories and why do they put their logo on everything? How did they decided that plugging in a live wire is safe? Maybe I should write to them and ask about it?
Posted in Consumer Advocacy, Food, Goofy News, I Need Your Feedback, Rants in my pants, Stuff from the Internet, Technology
Tagged 110v, ⚠, ⚡, ⚡⚠⚡, butter, Chef, Colleen, Cook, cord, corn, corn popper, customer service, danger, dangerous, death, electorcution, Electricity, electrocute, Food, Fruits and Vegetables, Home, Hot, hot air, kernel, kernels, Live, melt, melted, NPI, NPI Customer Service, oil, outlet, popcorn, Popcorn maker, popcorn popper, PopLite®, popper, power cord, Presto®, Presto® PopLite® hot air corn popper, professional, receptacle, receptical, rocker, rocker switch, scary, shenanigans, shock, shocking, Snacks, switch, UL, Underwriters Laboratories
A while ago I bought a popcorn popper similar to one we had when I was a kid. It’s a rather simple appliance, and I have many fond memories of making a mess by trying to use a bowl that was too small and putting way too much butter on it. I still like popcorn, and the stuff from a popper is leaps & bounds more awesome than the microwavable kind (but not as cool as the little foil pan that puffs up when you hold it over an oven burner).
- Presto® PopLite® hot air corn popper
I have a popcorn popper that looks a lot like the one in the photo, I think it’s a Presto® PopLite® hot air corn popper.
The one we had when I was a kid was a little fancier… it had a cup that you filled with a trap door where the butter cup here is… and a butter tray made of metal about the size of a stick of butter in front of that. The one pictured here is like the one currently at home, and it sure doesn’t melt butter… even if you leave it long after all the popcorn has popped. Did anyone test this at the factory before they boxed & shipped it? No one that works there has ever tried to use this thing?
One similar feature to the one I remember form my childhood is a distinct lack of a power switch. Don’t believe me? Check out the video from their site:
One of the first things you learn as a child after the word “no”, not sticking things up your nose, and not eating stuff you find on the floor is to not stick your fingers (or anything else) into an electrical outlet. Everything else comes with a warning label. directly on the electrical cord.. like your hair dryer, a toaster, or even a lamp. This thing just plugs right into the outlet with a crazy little spark and a jarring whir of sound.
Perhaps one has to be a chef to operate the thing? Maybe the guy in the video is just in a costume, I don’t know. Maybe he’s an electrician. Do they have professional popcorn chefs? Was he trained to properly plug a live cord into a receptacle? I like how they don’t show you that part.
I can’t think of anything else that’s on as soon as you plug it in. You can buy a rocker switch rather cheaply. Are they that hard to install? Are they that much more expensive? Should I write to Presto and ask them why they let his dangerous chaos continue? I just might.
What kind of popcorn popper do you have (if you have one)? I’ve never tried one that uses oil… or on of the ones that looks like a tiny cart. Do you have a tricky death-tempting popcorn popper at home, or any other appliance that dares you to dance with 110v?
Posted in Consumer Advocacy, Food, Goofy News, I Need Your Feedback, Life, Movies & TV, Rants in my pants, Technology
Tagged 110v, ⚠, ⚡, ⚡⚠⚡, butter, Chef, Cook, cord, corn, corn popper, danger, dangerous, death, electorcution, Electricity, electrocute, Food, Fruits and Vegetables, Home, Hot, hot air, kernel, kernels, Live, oil, outlet, popcorn, Popcorn maker, popcorn popper, PopLite®, popper, power cord, Presto®, Presto® PopLite® hot air corn popper, professional, receptacle, receptical, rocker, rocker switch, scary, shock, shocking, Snacks, switch
This is an incredibly easy & delicious dinner or lunch.
Well, the name’s misleading. Sometimes it’s not exactly nine cans. I’ll give you the recipe as it was given to me…
Nine Can Vegetable Soup
- 2 cans Hormel chili, any variety
- 1 can vegetable soup
- 1 can green beans
- 1 can sliced new potatoes
- 1 can mixed vegetables
- 1 can corn
- 2 cans diced tomatoes (for extra kick, use a can of tomatoes with green chiles in place of one can of diced tomatoes).
Optional: 1lb ground meat*
Dump the entire contents of every can into the crockpot – liquid and
*Brown turkey or beef and drain and add to veggies in crockpot. Heat on low all day, or on high for less than 2 hours.
Well, sometimes I do it like this…
- Hormel Chili with Beans
- Hormel Chili with No Beans
- Campbell’s Beef With Barley & Vegetables Soup
- Campbell’s Vegetable Beef Soup
- Cut Green & Wax Beans
- Diced New Potatoes
- Succotash (Corn & Lima Beans)
- Mixed Vegetables with Potatoes
- Diced Tomatoes with Basil, Garlic, & Oregano
- Petit Diced Tomatoes
I didn’t take this picture, or make this soup. This is pretty much what it looks like though. (athomewithkim.com)
Sometimes I add other stuff. I think I’ve put in Garbanzo Beans, Mexicorn, or
the diced tomatoes with jalapeño or chili peppers, and even plain old navy or black beans. Sometimes I dump some of the liquid of the cans out. I like thick soup.
I’ve used ground beef & ground turkey… both work really well. I’m sure a vegetarian version of this would be easy to make. (Hormel makes a vegetarian chili, you can get vegetarian vegetable soup from Campbell’s, & the ground tofu, seitan, or tempeh would work well… or you could just add more beans or vegetables.)
I just put it into the crock pot on low all day. Dinner’s ready when you get home!
I like to have it with homemade bread, or over biscuits like a pot pie. If you’re camping and have a mountain pie iron or if you have en electric sandwich maker that seals the edges you can add some flour to thicken it up or strain it a little to make incredible filling.
I also like the tiny saltine crackers.
A any rate, we make some & it lasts a while… as a main dish, or a side with sandwiches. It freezes & re-heats easily.
Do you make something like this?
What are some good soup recipes or easy crock-pot recipes?
Posted in Food, Recipes
Tagged 10, 10 Can Vegetable Soup, 9, 9 Can Vegetable Soup, beans, Biscuits, Black, black beans, bread, Campbell's, Campbell's Soup, can, Chickpea, chili, chili peppers, Cook, Cooking, corn, crackers, crock pot, diced, diced tomatoes, Electric, electric sandwich maker, filling, garbanzo, garbanzo beans, Green, green beans, Ground Beef, Ground Meat, ground turkey, Home, Hormel, Jalapeño, Jalapeno Peppers, Mexicorn, mixed vegetables, mountain pie, mountain pie iron, navy, navy beans, new potatoes, Nine, Nine Can Vegetable Soup, no beans, onions, pepper, peppers, petite diced, pie iron, pot pie, Recipe, sandwich maker, seitan, sliced, Slow cooker, Soup, Soups and Stews, succotash, tempeh, Ten, Ten Can Vegetable Soup, tofu, tomato, tomatoes, vegetable, vegetable soup, vegetarian, with beans
Want 13 of these?
OK. If you’ve been reading my blog, you know that I have an entire case (& a little more) of Arby’s delicious Bronco Berry Sauce just taking up space in my dining room. I would eat it all if I could, but it’s probably not an achievable (or wise) goal. Sadly, my Bronco Berry Sauce will have to go without its perfect partner Arby’s delicious Jalapeño Bites… as they have not yet returned to the menu here in Pittsburgh. Perhaps there is still reason to Occupy Arby’s even if Hala asked me nicely not to?
I’m left with a few tasks… figuring out what to do with the sauce besides dunking Tyson’s chicken tenders in it, and trying to pawn some off on friends, family, and maybe even a busker. It expires in June, and I’d hate for any (more) to go to waste.
I was thinking it may make an excellent glaze for meatloaf, or even as an internal ingredient. It would also probably be good as a glaze on grilled or baked chicken, but I’m guessing the high sugar content would make it blacken quite quickly. I wonder if it will freeze? A Bronco Berry Popsicle could be either incredible or disastrous. Would there be a way to work it into an icing (or again as an ingredient) in a chocolate cupcake?
My readers and commenters are obviously the most enlightened and intelligent group of people I know, so I’m turning to you for ideas.
I promise to wrap it better than my last gift from Arby's if I need to mail it to you.
Here’s where the contest comes in. Give me your recipe for something including Arby’s Bronco Berry Sauce as an ingredient. You may want to familiarize yourself with it if you’ve never tried it. The name is misleading, it contains no berries or horses. It’s sweet, it’s spicy, it’s awesome. This will be like Chopped or Iron Chef, except instead of TV fame and butt-loads of money the prize is… Let’s say 13 packs of Bronco Berry Sauce, because I like the number 13. Also, I’m not Alton Brown or Ted Allen. If it’s really good, we’ll maybe eventually have to make copycat recipes to continue making the prize winner.
You have until Friday May 4th to get your recipes to me. I’ll post them in a blog, put up a poll, and have the readers vote. We’ll close the poll & pick a winner on May 13th. You can enter multiple times within reason. Voting will happen with the little poll widget here, so encourage your friends, neighbors, family, and even enemies to vote for you.
The only way to enter: You can email your fantastically delicious recipe to firstname.lastname@example.org with the subject containing the hashtag “#Bronco13” & the name of your recipe. We’ll annoy people with it on Twitter, Google+, Pinterest, & wherever else hashtags work.
In the event of a tie, both of you will get 13 packets of Bronco Berry Sauce.
What are you waiting for? Get to work!
Posted in Consumer Advocacy, Contests, Fast Food Fail, Food, Funny Stuff, Geek, I Need Your Feedback, Pittsburgh
Tagged #BroncoBerrySauce, 13, @Bronco_Jalapeño, Alton Brown, Arby's, ⑬, baked, Beef, Berry, Bites, Bronco, Bronco Berry, Bronco Berry Sauce, Bronco Jalapeño, Bronco13, brownies, Chef, Chicken, Chicken fingers, chopped, Chopped (TV series), contest, Cook, Cooks, cupcakes, dip, dipping, Food, Food Network, foodie, foodies, glaze, glazed, google, grilled, hashtag, ingredient, Iron Chef, Jalapeño, Jalapeño Bites, Meatloaf, Pinterest, Pittsburgh, popcicle, prize, Recipe, Recipes, sauce, Spicy, sweet, Ted Allen, Tenders, twitter, Tyson, WIN
So, I made some really easy turkey noodle soup yesterday. It turned out to be pretty delicious, and I lucked out because a lot of the ingredients were on sale.
My cell phone takes absolutely terrible photos, but trust me... this was delicious.
In the morning, I popped 2 turkey breast cutlets into the crock pot, piled on top of chopped baby-cut carrots & celery. I added some a cup of water with a chicken bullion cube… and piled on some spices; Poultry Seasoning, Season All, black pepper, garlic, sage, and parsley. I should have probably added an onion, but I forgot.
8 hours later, I boiled some wide noodles in 2 cans of turkey broth, 2 cans of vegetable broth, and 2 cans of low sodium chicken broth. When the noodles were cooked, I chopped up the turkey boobs, and dumped the contents from the crock pot into the boiling pot of noodles for the soup… I added a little more water, another bullion cube, and simmered for a while.
Result? Rather effortless yet delicious soup.
I found myself wondering if the broth & noodles would have cooked well in the crock pot. Will noodles cook well without the boiling & just the saturation? Would they eventually fall apart if over-cooked?
I’ve also done something similar with a rotisserie chicken… I’ll sauté the carrots, celery, & maybe garlic & onion with some butter in the soup pot, then add chicken and/or vegetable broth, boil the noodles, & add chicken.
How do you make chicken or turkey noodle soup?
How do you make your other favorite kinds of soup?
Have any secret ingredients?
I generally put in cayenne or something else hot… but I’ve been told to cool it with the spices for a while thanks to G.E.R.D. lately. Sometimes I add beer to soups… just because I can. I dunno if it’d go well in chicken or turkey noodle though?
- Thankful for Turkey Noodle Soup! (perdueosity.com)
- Spicy Curried Turkey Noodle Soup (momdecuisine.net)
- Turkey Noodle Soup (frugalhausfrau.wordpress.com)
- Turkey Veggie & Noodle Soup (funhealthyfamily.wordpress.com)
- Cheesy Chicken (or Turkey) Noodle Casserole (frugalhausfrau.wordpress.com)
- In The Kitchen with Lady Veronica: Chicken Noodle Soup Recipe (ladyvluv1908.wordpress.com)
- Turkey Soup on the quick (cookingandmyfamily.wordpress.com)
- 4 Weeks of Crock Pot Madness!! (suzyfreakinghomemaker.wordpress.com)
- Turkey Noodle Soup & Biscuits in the Oven (mairiking.wordpress.com)
- chicken noodle soup (picsoffood.wordpress.com)
- Food Fodder: Turkey Noodle Soup (kallaydoscope.com)
- Chicken Noodle Soup (downtownlocal.me)
- Turkey Noodle Soup (cookingandmyfamily.wordpress.com)
- Turkey noodle soup (thepainterspalate.wordpress.com)
- Beef Noodle Soup.. Again! (foodlovelifeexperiment.wordpress.com)
- Chicken Noodle Soup (djcadchina.wordpress.com)
- Hearty Chicken Noodle Soup (tofuparty.wordpress.com)
- Semi-Homemade Chicken Noodle Soup (lifewithcf.wordpress.com)
- The BEST Chicken Noodle Soup (disrespectno.wordpress.com)
Posted in Food, Life
Tagged baby-cut, black pepper, broth, bullion, carrots, celery, Chicken, Cook, Cooking, Cooks, crackers, crock pot, CrockPot, delicious, easy, effortless, extra-wide, garlic, Noodle, Noodle soup, noodles, Onion, parsley, pepper, photo, pot, poultry seasoning, quick, Recipe, sage, saltine, saltines, sauté, Season All, sloces, Slow cooker, Soup, soup pot, stove top, tasty, turkey, turkey noodle soup, vegetable, Water
I recently realized that I haven’t blogged yet about one of my favorite local places to eat, so I will now. I have a few reviews & photos on their Urban Spoon page. I really don’t have enough good things to say about the place. Reading my old review, it looks like I went there for the first time in 2008.
They’re tucked away on Glenmore Ave., right off of Potomac, with plenty of parking (for Dormont) in a nearby public metered lot & some metered parking on the nearby streets. It’s a tiny yet incredibly inviting shop. Everyone who has ever waited on us has smiled & said hello, has been polite, welcoming, and a great host or hostess. The place is small, but it’s cozy. Last time we were there, there was three two-person tables inside, and in the warmer months they have two picnic tables outside.
Hot Dog w/ Baked Beans, Cheese, Ketchup, & Mustard. • I get this one even though it's not on the menu. They'll make anything for you!
Dormont Dogs offers hot dogs served up gourmet style on delicious fresh bakery made buns. They’re mostly all named after the neighborhood streets, and they’re all unusual yet delicious combinations. My favorite menu dogs are probably the Reuben Dog (self-explanatory if you’re a Reuben fan) and the Wisconsin Ave. (Swiss, Pepper Jack, Cheddar, & Provolone Cheeses!). A lot of times I order the one above… starting with a “Plane Jane” (a regular dog) & I ask them to add baked beans, cheese, ketchup, & brown mustard. Maybe they should name it after my street? Ha ha. I generally have a side of nachos and cheese. I’ve seen signs for Sloppy Joes, and have seen a delicious-looking taco salad served up, but I’ve never gone in & gotten anything other than a hot dog. I need to just go more often, I guess. I generally wash it all down with some of their excellent sweet tea.
My wife is a fan of the Texas Ave. (Chili sauce, cheddar cheese, sour cream, Fritos), Mississippi Ave. (Chili, Mustard, Coleslaw) minus the mustard, and Bruschetta (tomatoes marinated in olive oil and basil and creamy pesto Parmesan) dogs. I need to muscle up the courage to make my way through the rest of the menu. If you eat ’em all, you get your photo on the wall!
They’re not foot-longs, there’s no natural casings, there not sausages… they’re just hot dogs, done really well. They’re prepared with tasty ingredients, and they always look like little works of art in a basket. You can even get a vegetarian dog if you’d like, in any style on the menu. If you’re near Dormont, and a hot dog fan, you need to check this place out.
Dormont Dogs on UrbanSpoon | Dormont Dogs on Facebook
Posted in Food, Pittsburgh, Reviews
Tagged baked beans, beans, Bruschetta, Buffalo, bunc, Cheddar Cheese, Cheese, chili, Chips, coleslaw, Cook, Dormont, Dormont Dogs, Dormont Pennsylvania, Food, Fritos, Glenmore Ave., hot dog, hot dogs, hotdog, nachos, Pittsburgh, potato salad, Potomac, Potomac Ave, reuben, Reuben Dog, sandwiches, side salad, Sloppy joe, taco salad, Urban Spoon, UrbanSpoon, UrbanSpoon.com, Wikipedia
I’ve been quiet with blogging lately. I’m not all that busy, and I’m certainly not out of things to ramble on about. I guess I’ve just been doing other stuff. I hope everyone enjoyed their holiday & any time with friends, family, or time off of work. Today. I was inspired to make a post about buttermilk, and thought I’d get it down before I forgot about it.
Charlie’s Old Fashioned Buttermilk
I like buttermilk. Occasionally, when at the grocery store… something hits me that says I want buttermilk. Much to my wife’s dismay, I listen. Buttermilk is an acquired taste to say the least. Most people any more seem to see it as a cooking ingredient. It makes great pancakes, ranch dressing, and mashed potatoes. It’s a good dredge for breading. It’s good in many recipes. But, it’s also a delicious drink.
Generally I prefer Charlie’s Old Time Buttermilk (by Turner’s) or Country Charm Cultured Buttermilk (by Dean’s). Uncle Charlie’s has the tiny added butter flecks. If you like things like sour cream, cottage cheese, or stinky cheeses… you may also like buttermilk. (Maybe if you like yogurt too… but I personally hate yogurt.) You may like it only after your first couple of tries, like beer or coffee.
No, it’s not higher in fat than regular milk like you’d expect. It’s good for you.
I don’t remember not liking buttermilk, but there aren’t many of “us” out there. My parents always drank it, my grandparents drank it. I was used to it forever I guess. It’s delicious, and now something I crave like a special treat. I’ve had people make horrible faces after trying it. I’ve had people swear at me, and even hit me after letting them try it. This is how you man up (no offense to ladies, the dairy-allergic, or the lactose intolerant) & drink buttermilk the right way:
- Get a nice tall glass. (I like a nice beer mug or even a really tall weizen or pilsner glass.)
- Pour in just enough buttermilk to cover the bottom.
- Add salt & pepper to cover a good portion of the top of the buttermilk. (Paprika like on old-school diner cottage cheese if you’re fancy.)
- Pour buttermilk to the top of glass. Top off with more salt & pepper if desired.
- Make the first gulp obnoxiously large.
- Make a refreshing “ahhh” sigh.
- Enjoy the rest at a relaxed pace.
…or just drink straight from the tiny jug or carton if you’re a barbarian.
Tall glass of buttermilk
Posted in Food
Tagged Buttermilk, catron, Cheese, Cook, Cooking, cottage cheese, Cream, Fruit and Vegetable, grocery store, Home, How To, how to drink buttermilk, jug, lactose intolerance, Mashed potato, milk, paprika, pepper, Ranch dressing, Recipe, Salad, salt, Sour Cream