Comments on: About That Lemon Juice Thing http://www.angerburger.com/2010/02/buttermilk-cake/ Thu, 09 Feb 2012 19:31:14 +0000 hourly 1 http://wordpress.org/?v=3.3 By: quagmire http://www.angerburger.com/2010/02/buttermilk-cake/comment-page-1/#comment-2360 quagmire Mon, 08 Feb 2010 23:00:09 +0000 http://www.angerburger.com/?p=1789#comment-2360 Having grown up in rural South Carolina, I have first-hand experience with 'real' butter and other dairy products. Every Saturday me mum would throw we kids into the back of the car (seat belts, child car-seats ... hahahahaha! fuckin' funny), and off we'd charge, down to the Welchel farm. We'd get chicken eggs the size of yer friggin' head (always brown, never saw a white egg there), fresh-churned butter (blocks wrapped in waxed paper with a giant 'W' stamped in the top, heh, cool!), whole and butter milks. Here are some anecdotes: - REAL butter is white ... wtf? Yep, if it's not white, color has been added kids! Btw Sunday; I'm fairly sure 'sweet', in reference to butter, simply refers to no salt added. I may be wrong, but that's highly unlikely ;0} - REAL buttermilk does indeed have succulent 'pearls' of pure, delicious butterfat all through it. The liquidy part is surprisingly thinner than what you buy at the store today. I'm not exactly sure, but I believe maybe a thickener, like carageenan has been added. Trust me when I say genuine, thinner buttermilk is light-years tastier! - You only had three choices of milk and most folks only drank two. There was buttermilk and, what Southerners call, sweetmilk (which is just regular, whole milk). The third was called 'blue John' (for it's color when held up to the light). The only comparison I can offer is modern-day 'skim milk' or non-fat. It was almost entirely reserved for adding to animal feed by farmers and I have no recollection of human folk drinking that shit!. - Farm fresh eggs, which thankfully many of you have experienced, have the most incredibly bright orange yolk and have a very distinct, rich flavor. The shells are tough as hell, you never found a sickly thin, opaque shell. Nope, there is NO substitute for free-range, happy chickens scratchin' in the dirt. Sorry guys, I know I totally just depressed many of you, including myself! ... (please don't throw sickly eggs at me Kate!) Having grown up in rural South Carolina, I have first-hand experience with ‘real’ butter and other dairy products. Every Saturday me mum would throw we kids into the back of the car (seat belts, child car-seats … hahahahaha! fuckin’ funny), and off we’d charge, down to the Welchel farm. We’d get chicken eggs the size of yer friggin’ head (always brown, never saw a white egg there), fresh-churned butter (blocks wrapped in waxed paper with a giant ‘W’ stamped in the top, heh, cool!), whole and butter milks.
Here are some anecdotes:
- REAL butter is white … wtf? Yep, if it’s not white, color has been added kids! Btw Sunday; I’m fairly sure ‘sweet’, in reference to butter, simply refers to no salt added. I may be wrong, but that’s highly unlikely ;0}
- REAL buttermilk does indeed have succulent ‘pearls’ of pure, delicious butterfat all through it. The liquidy part is surprisingly thinner than what you buy at the store today. I’m not exactly sure, but I believe maybe a thickener, like carageenan has been added. Trust me when I say genuine, thinner buttermilk is light-years tastier!
- You only had three choices of milk and most folks only drank two. There was buttermilk and, what Southerners call, sweetmilk (which is just regular, whole milk). The third was called ‘blue John’ (for it’s color when held up to the light). The only comparison I can offer is modern-day ‘skim milk’ or non-fat. It was almost entirely reserved for adding to animal feed by farmers and I have no recollection of human folk drinking that shit!.
- Farm fresh eggs, which thankfully many of you have experienced, have the most incredibly bright orange yolk and have a very distinct, rich flavor. The shells are tough as hell, you never found a sickly thin, opaque shell. Nope, there is NO substitute for free-range, happy chickens scratchin’ in the dirt.
Sorry guys, I know I totally just depressed many of you, including myself! … (please don’t throw sickly eggs at me Kate!)

]]> By: Sunday http://www.angerburger.com/2010/02/buttermilk-cake/comment-page-1/#comment-2358 Sunday Mon, 08 Feb 2010 21:26:05 +0000 http://www.angerburger.com/?p=1789#comment-2358 I read that too! I think this is the inception for the "sweet cream butter" you sometimes see, which is weird because it's not actually sweet so where did that term come from? Could it have simply referred to <i>unfermented</i> butter? The butter would have been tangy. I wonder if that's good? I read that too! I think this is the inception for the “sweet cream butter” you sometimes see, which is weird because it’s not actually sweet so where did that term come from? Could it have simply referred to unfermented butter?

The butter would have been tangy. I wonder if that’s good?

]]> By: Kate http://www.angerburger.com/2010/02/buttermilk-cake/comment-page-1/#comment-2336 Kate Sun, 07 Feb 2010 05:55:50 +0000 http://www.angerburger.com/?p=1789#comment-2336 I read somewhere recently that butter itself used to be cultured because people would skim the cream off of milk as they used it and let it sit around until a sufficient quantity was collected to make it worthwhile to churn some butter, so all butter was full o' bacteria as was the buttermilk. Yum? I read somewhere recently that butter itself used to be cultured because people would skim the cream off of milk as they used it and let it sit around until a sufficient quantity was collected to make it worthwhile to churn some butter, so all butter was full o’ bacteria as was the buttermilk. Yum?

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