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eftychia at 09:26pm on 2008-02-25Low-fat buttermilk is just all kinds of wrong. If it tasted sort-of close to the real thing, I might be able to shrug and say, "well it's probably better for me," but it's not that close. It reminds me of the phrasing Douglas Adams used to describe the not-tea in the Hitchiker's series.
Wrong.
(Puzzled as to why what I had in my mouth didn't resemble what I was expecting, especially since I've had this brand before, I did eventually think to take a closer look at the carton, where I finally spotted the telltale phrase.)
It didn't even occur to me that I would have that option -- otherwise I might have paid more attention when I grabbed it in the grocery store. (Or maybe not, since I wasn't feeling very well when I dashed out for groceries yesterday).
At least I only bought a pint[1] of it. *whew* (Maybe it's useful for making pancakes or something??) But the craving I got it to satisfy is still not satisfied.
[1] Translation for readers living in modern countries: a bit less than half a liter.
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I had a roommate in college who used to go to the Creamery, buy the buttermilk they sold there, and she'd pepper it before she drank it. Never could get up the nerve to try it, and now if I did, I'd probably like it & that would would be a pain because:
*it'd be a PITA to get the good stuff AND
*I'd have to put up with people saying "Yuck! You actually like that?" and, quite frankly, I get enough of that when I eat anchovies on my pizza, picked turnip and eel sushi (not together although now I'm tempted...), or raw oysters.
If nothing else, you could probably use the low fat buttermilk in some sort of baked goods. How can it be bad if it's an excuse to bake?
So, do you pepper your buttermilk or drink it neat?
Have you recovered from your roof-mending yet?
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