To fuck or to cook?

[ltl/fb]

Originally posted by Mmmm, Burger (C.J.)
Good lord, no. I value my heart.

I use pam and a nonstick skillet. Perfect browning once the heat is right.

Perfect browning perhaps, but the salty, slightly crisp edge that is produced using the bacon grease . . . mmmmmmm. Of course you dump out most of the bacon grease -- you aren't deep fat frying the rounds of starchy golden goodness.

I can only get buttermilk in the skinny tall carton, alas. Thus, in order to use it up, I might have to have pancakes again tonight. Or, check out a Vietnamese place near me at the request of a future visitor.

[tmdiva]

Originally posted by Mmmm, Burger (C.J.)
I use pam and a nonstick skillet. Perfect browning once the heat is right.

Um, if you use Pam in a nonstick skillet, it will quickly become non-nonstick. The lecithin in the Pam bonds with the surface. I think I read somewhere once that this can be reversed if a little vodka is poured in right away. More likely, you'll end up pretty soon needing a new nonstick pan.

If you really want to add something to your nonstick pan before cooking your pancakes, use a little butter.

tm
more of a waffle fan

[tmdiva]

Originally posted by ltl/fb
I can only get buttermilk in the skinny tall carton, alas. Thus, in order to use it up, I might have to have pancakes again tonight. Or, check out a Vietnamese place near me at the request of a future visitor.

I never have a problem with leftover buttermilk since I discovered buttermilk syrup.

Danette's Buttermilk Syrup

1 C butter
2 C buttermilk
2 C sugar
1/4 C light corn syrup
1 t baking soda
2 t vanilla

Combine all ingredients except for vanilla in large pot (it doubles in
volume when it boils), and bring gradually to a boil, stirring constantly.
After it has reached a good rolling boil, boil for seven minutes more--at
this point any foaming should have subsided considerably and it will be
acquiring a golden color. Remove from the heat and stir in vanilla.
Serve warm over French toast, pancakes, waffles, ice cream, etc.

Seriously, you will think you have died and gone to heaven. You know how, with maple syrup, it's possible to have too much, and your breakfast is too sweet? Not so with buttermilk syrup. Your pancakes can be drowning in it, and it will still taste perfect. And it keeps in the fridge almost indefinitely.

tm

[ltl/fb]

Originally posted by tmdiva
I never have a problem with leftover buttermilk since I discovered buttermilk syrup.

Danette's Buttermilk Syrup

1 C butter
2 C buttermilk
2 C sugar
1/4 C light corn syrup
1 t baking soda
2 t vanilla

Combine all ingredients except for vanilla in large pot (it doubles in
volume when it boils), and bring gradually to a boil, stirring constantly.
After it has reached a good rolling boil, boil for seven minutes more--at
this point any foaming should have subsided considerably and it will be
acquiring a golden color. Remove from the heat and stir in vanilla.
Serve warm over French toast, pancakes, waffles, ice cream, etc.

Seriously, you will think you have died and gone to heaven. You know how, with maple syrup, it's possible to have too much, and your breakfast is too sweet? Not so with buttermilk syrup. Your pancakes can be drowning in it, and it will still taste perfect. And it keeps in the fridge almost indefinitely.

tm

Thanks!! Should it be heated before use?

[Mmmm, Burger (C.J.)]

Originally posted by tmdiva
Um, if you use Pam in a nonstick skillet, it will quickly become non-nonstick. The lecithin in the Pam bonds with the surface. I think I read somewhere once that this can be reversed if a little vodka is poured in right away. More likely, you'll end up pretty soon needing a new nonstick pan.

Hmm. Never heard that. And I don't use pam enough to be that worried. It's just a $20 pan, has lasted 5 years, and can get replaced whenever. The thing about butter is that it does too much frying, whereas the pam really does act just as non-stick helper.

[Mmmm, Burger (C.J.)]

Originally posted by ltl/fb


I can only get buttermilk in the skinny tall carton, alas.

I suggest buttermilk mashed potatoes.

[ltl/fb]

Originally posted by Mmmm, Burger (C.J.)
I suggest buttermilk mashed potatoes.

recipe?

to be perfectly honest, buttermilk kind of squicks me out. I associate it with somewhat smelly grandmother who cooked a lot of things with cabbage and drank coffee laced with chicory and was just generally unpleasant. so I may not be ready for it outside the pancake context.

[pony_trekker]

OK, this time I had my new york strips sliced a little thinner, let's say under an inch thick. Covered with butter, then threw some celery salt on 'em then and threw them on the gril for about 2 minutes a side.

Outstanding.

[Mmmm, Burger (C.J.)]

Originally posted by ltl/fb
recipe?

potatoes, boiled and mashed
buttermilk to desired consistency
salt/pepper to taste.

It's not rocket science. You don't even need pam and/or a non-stick pan.

It's like cooking the sour cream right in.

[ltl/fb]

Originally posted by Mmmm, Burger (C.J.)
potatoes, boiled and mashed
buttermilk to desired consistency
salt/pepper to taste.

It's not rocket science. You don't even need pam and/or a non-stick pan.

It's like cooking the sour cream right in.

No . . . butter? the buttermilk is low fat!

I trust not your fat-free ways.

[Mmmm, Burger (C.J.)]

Originally posted by ltl/fb
No . . . butter? the buttermilk is low fat!

I trust not your fat-free ways.

See, that's the benefit. It gives you creamy richness without all the fat. If you wish, plop in some butter.

Ever tried mashed potatoes with just the liquid from the pot?

Don't get me wrong--I'm all for fatty goodness, but just sensible fatty goodness. For example, I like coffee in the morning. But I wouldn't add butter to it, just because butter makes everything taste good.

Who do you think I am, Homer Simpson?

[ltl/fb]

Originally posted by Mmmm, Burger (C.J.)
See, that's the benefit. It gives you creamy richness without all the fat. If you wish, plop in some butter.

Ever tried mashed potatoes with just the liquid from the pot?

Don't get me wrong--I'm all for fatty goodness, but just sensible fatty goodness. For example, I like coffee in the morning. But I wouldn't add butter to it, just because butter makes everything taste good.

Who do you think I am, Homer Simpson?

Cream goes in coffee, silly, not butter. What are you thinking????

I am actually not a big mashed potato person, in part because I really like all the bad stuff but not the potato so much. I think of potatoes as an excellent vehicle for fat (frying), cheese, fatty meats like ham and bacon, and sour cream/butter/whatever.

I'm more of a sweet potato girl.

[Mmmm, Burger (C.J.)]

Originally posted by ltl/fb


I'm more of a sweet potato girl.

Tip--a hyphen might be usefully deployed in these circumstances.

[ltl/fb]

Originally posted by Mmmm, Burger (C.J.)
Tip--a hyphen might be usefully deployed in these circumstances.

I kind of like the ambiguity, esp in light of my being a rude fat.

Tip -- you meant "discreetly" on the other board.

[tmdiva]

Originally posted by ltl/fb
Thanks!! Should it be heated before use?

If you want, but only very gently--it tends to make the butter separate out. I wonder if the recipe needs some adjusting to prevent this. More corn syrup? I usually just put it in the microwave for a few seconds at a time, shaking vigorously between zaps, and serve it about room temperature.

tm