by Jenise » Mon Aug 03, 2020 2:04 pm
Not a fan of dairy, let alone buttermilk, except that I buy/use it very specifically for biscuits and fried chicken, neither of which I make more than about once a year. A few weeks ago I had the idea of using it in a pork chop pan gravy and bought a pint, so I have surplus and last night, making polenta, in which I would normally use 1 c milk per 3 c water, I tried the buttermilk. OH IS THIS GOOD. Love sourdough? You'll love polenta made with buttermilk.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
