Love the *quality interaction, the back story, and the friendliness it takes to invite two strangers to your home for dinner,
..... but proper southern cornbread takes cornmeal, eggs, buttermilk, and fresh BACON GREASE. Once you make it that way you'll agree, no bacon, no good. I prefer it cooked in the oven in a buttered cast iron skillet too, then the bottom doesn't get over done.

Ha! That's awesome. And insult to injury, beer just seems to make it burn more.

Last time I ate a reaper straight was at a friends BBQ, she assured me she had milk...it was buttermilk. I've had better days.
The lunacy is that your brain doesn't remember the pain, so you end up doing it again. Right his moment I'm looking at about two dozen reapers on a plant that I brought in for the winter. I know sooner or later I'm going to eat one raw. I DON'T know why.

Made these last night-I call em:

Chewy Sugar Cookies (monster version)

2 3/4 cups flour (sifted with:)
1 tsp baking soda
1/2 tsp baking powder

I cup (2 sticks) salted, butter (softened)
1 1/2 cups whole cane sugar
1 egg
1tsp (or to taste) vanilla extract
3-6 tbsp buttermilk
some ground cinnamon, and some more sugar for later

sift dry ingredients into bowl
in a separate bowl, cream sugar, extract, egg, and a small glug of buttermilk until creamy
mix wet and dry ingredients and add just enough extra buttermilk to make the mix slightly sticky but not wet (or, the opposite of how you like your women)

NOW comes the monster part:

Add to dough, some pure grated coconut (unsweetened), dried cranberries, and fresh almonds that have been hit with the coffee grinder to chop and powder a bit)

Place the dough in the freezer while you preheat the oven to 375°F

on an un-greased cookie sheet, place small dollops of dough that has been rolled in some of the coconut/almond mix you set aside extra

on top of each dollop that you flatten slightly with a fork, brush-on some buttermilk on each dough-glob, then sprinkle with a sugar and a ground cinnamon mix

Bake for 8-10 minutes on second-to-top oven rack

Real panty-droppers these, bet ya can't eat just five

OK

From the caretaker of the cooking channel:
(Shepppard above has the low-down on good tater production!)

Made these 2 days ago:

4lbs unpeeled, red potatoes
stick o butter
3'4-1 cup Buttermilk
1-2 small cloves garlic
black,white,red pepper, sea salt, to taste

boil potatoes, rinse, drain, return to stove top on warm
with electric hand mixer, add other ingredients till creamy 'n fluffy, you may not use all the butter and buttermilk, so add and mix, repeat.

I covered these taters with some brown mushroom gravy with a red wine 'n sherry reduction added for some more levels of yum.

Oh and garlic. If you are going to add garlic, why fuck up your taters with powdered garlic? The stuff goes rancid too fast, and degradation of essence of ANY herb occurs once it has been processed.
Use a garlic masher yer a pussy, slice it or chop it, you are insane. Take the edge of a large chef's knife or cleaver and pulverize the clove with a quick blow of of fist. Bisect it, it's easier a half-at-a-time.

Garlic presses are for posers as well, and trying to wash one a pain-in-the-ass. Don't be a pussy, get a cleaver, they're like $5 at a Chinese grocery.

So... PlayhousePals?? You wanna me come over 'n rock yer kitchen sometime??

Buttermilk, the racist goat

I found this vid through a reddit submitted title: "Buttermilk the baby goat is an asshole." LOL

Seriously though. I SO expected it to wake up when it hit the buttermilk.

As per WIkipedia :

There are five types of veal:

* Bob veal, from calves that are slaughtered when only a few days old (70-150 lb.) up to 150 lb.[2]
* Formula-fed (or "milk-fed") veal, from calves that are raised on a milk formula supplement. The meat colour is ivory or creamy pink, with a firm, fine, and velvety appearance. They are usually slaughtered when they reach 18–20 weeks of age (450-500 lb).[3]
* Non-formula-fed ("red" or "grain-fed")[4] veal, from calves that are raised on grain, hay, or other solid food, in addition to milk. The meat is darker in colour, and some additional marbling and fat may be apparent. Usually marketed as calf, rather than veal, at 22–26 weeks of age (650-700 lb).
* Rose veal UK is from calves reared on farms in association with the UK RSPCA's Freedom Food programme. Its name comes from its pink colour, which is a result of the calves being slaughtered at around 35 weeks.[5]
* Free-raised veal, The veal calves are raised in the pasture, have unlimited access to mother’s milk and pasture grasses. They are not administered hormones or antibiotics. These conditions replicate those used to raise authentic pasture-raised veal. The meat is a rich pink color. Free-raised veal are typically lower in fat than other veal.[citation needed] Calves are slaughtered at about 24 weeks of age.

The veal industry's support for the dairy industry goes beyond the purchase of surplus calves. It also buys large amounts of milk by-products. Almost 70% of veal feeds (by weight) are milk products. Most popular are whey and whey protein concentrate (WPC), by-products of the manufacture of cheese. Milk by-products are sources of protein and lactose. Skimmed milk powder, casein, buttermilk powder and other forms of milk by-products are used from time to time.[6]





Source- http://en.wikipedia.org/wiki/Veal

I wanted to know a little bit more. Found the video to be funny, very crude.

Churned butter (or homemade) tastes a lot better than "any brand" butter. It's sad how true it is. Just put some on saltines = awesome. We typically use heavy cream to make it, so I know there are differences even from what they're making here.

/Salt Lake family are all pioneer originated. Mormon/LDS or otherwise.

/At the end she mentions quality control. I can tell if you got the butter straight from the dairy after production it would be pretty good plain. There's just no substitution to the homemade version. Fresh churned butter if you buy some heavy cream to make it, takes about 30-45 minutes to make; depending on the quantity. Buttermilk pancakes the next morning .

Ingredients:
1 quart fresh, local whole milk
1 cup active-culture buttermilk
2 tsp lemon juice or white vinegar, more if needed
3/4 tsp salt, or to taste

I'd like to make it, but I've heard that cheese can be quite bad for you if not bad properly. Let me know if anyone makes this with success.

Get yourself a plate of greens,fatback,cornbread, a glass of buttermilk and enjoy.

Don't forget the bourbon!