I still love your website! But yes, buttermilk, which I grew up calling “moru” in Tamil and drinking cold (with finely sliced shallots and coriander leaves in it), is a beloved beverage in lots of places, and I have to say, when I read the words “rancid” and “revolting,” my heart sank a little and I felt that tiny, too-familiar twinge I often feeling reading white Americans’ food blogs: Oh, that’s right, I’m not the one she’s talking to. I don’t want to write an entire treatise about this, jeez. I know you meant it as one of your usual harmless jokes, and that you have made similar judgments of widely popular All-American foods, but it’s a little different when you make the same jokes about foods that are dear to minorities (see above re: painful history, uneven balance of power etc.). Many of us have a raw nerve for any conversation that moves in that direction. But here’s the thing: brown people have a long and painful history of being told our food is gross.
#Freezing strawberries with junkit how to#
Not sure how to put this without coming across as a total overreactor, because I do so want you take this seriously. I love your voice and I think your children are totally gorgeous, but I do have to agree with the hurt commenter above re: the “rancid” and “revolting” verdict on buttermilk. I’ve been a huge fan of your website for many years never had a bad experience with any of your recipes, many of which have become staples in our household. It was on sale at a local store recently and my bf caught me gazing at the cartons in the dairy case longingly and thought I was nuts. In this instance, I assume you’d just blend it with water with everything else (in my experience, powdered buttermilk can otherwise be clumpy and doesn’t dissolve by just stirring with a spoon).Īnd to Deb – Thanks for this! I am always drawn to strawberry milk because I want it to taste how you describe and then I remember how disappointingly artificial it actually tastes. The directions in the package are to mix it in with the dry ingredients in baking recipes and then sub water for the buttermilk. It doesn’t come in packets, but it keeps for ages in the fridge. I most often see this brand: īob’s Redmill also makes it. You can get powdered buttermilk at most grocery stores – it is in the baking aisle. Six Months Ago: Tres Leches Cake + Taco Partyīrittany W – Because I know the feeling of missing something like this and it driving me CRAZY:
Six years ago: Strawberry Ricotta Graham Tartlets Three years ago: Rhubarb Cream Cheese Hand Piesįour years ago: Broccoli Parmesan Fritters Two years ago: Pasta and Fried Zucchini Salad One year ago: Strawberry Cornmeal Griddle Cakes In the morning, any of that remnant yogurt flavor of buttermilk is gone, leaving you with an ice-cold pitcher of slightly thick, creamy, lightly sweetened deep pink happiness. the kind that are in season now) and says “don’t compensate with berries with more sugar, please.” Then, you take this glassy red bowl that smells like cotton candy, sunshine and joy itself, blend it until smooth, mix it with a combination of milk and buttermilk and let it steep overnight.
She insists that you use the best strawberries (i.e. Hamilton’s method has you macerate strawberries in sugar until all of their liquid is drawn out and they’re very syrupy. It turns out strawberry milk when homemade under the bossy guidance of Gabrielle Hamilton is unbelievably good, like a milkshake but one (if you mom is as awesome as I am, obviously) you can pass off as breakfast. Why on earth would you drink strawberry milk if you could have chocolate milk? And yet, inevitably, here we are. You know, the bright pink stuff that smelled like a melted Jolly Rancher. I have little doubt that I acted equally maturely in high school everyday when I friend of mine would get not a normal drink, like ice tea or lemonade with lunch, but strawberry milk. I may have said something polite but as I didn’t get the nickname Deb No Poker Face Perelman for nothing, I doubt anyone missed how revolted I actually was. Did you know drinking buttermilk is a thing? I wasn’t aware until a few years ago when I took a baking class and remarked to the teacher that buttermilk is pretty amazing in baked goods for something that smells so rancid and he told me that his mother drinks a glass of it warm every afternoon.
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