Given my produce and vegan "dairy" product filled grocery cart, like you, Emily, I shamelessly check out the goodies that fill other shoppers' carts. Somewhere deep in my body, I hope my arteries and other organs are thanking me for my boring food choices. Also, here's my buttermilk substitute for baking and cooking -- 1T vinegar + 1 cup of milk (any type). Let it stand 5 - 10 minutes. You have a cup of buttermilk!
You 'get' it! Like you, I'm happy with my choices, but sometimes the goodies in other carts appeal—as they are designed to! I'm sure your arteries and organs are very much celebrating your very practical food choices :) And about the buttermilk tip, thank you for reminding me! I'd dismissed it since I'm using it for salad dressing, not baking. Would the vinegar+milk work do you think (for next time...after I get through this canister ;))?
Good luck getting through the canister! You may not want buttermilk ever again after that. According to who-knows-what source on Google, milk+vinegar makes a "decent" buttermilk substitute in salad dressings. Not exactly a ringing endorsement. The substitute lacks the "creamy richness and subtle sourness" of real buttermilk. You don't want to miss out on "subtle sourness." Thank you for another delightful essay, Emily, and your note.
Given my produce and vegan "dairy" product filled grocery cart, like you, Emily, I shamelessly check out the goodies that fill other shoppers' carts. Somewhere deep in my body, I hope my arteries and other organs are thanking me for my boring food choices. Also, here's my buttermilk substitute for baking and cooking -- 1T vinegar + 1 cup of milk (any type). Let it stand 5 - 10 minutes. You have a cup of buttermilk!
You 'get' it! Like you, I'm happy with my choices, but sometimes the goodies in other carts appeal—as they are designed to! I'm sure your arteries and organs are very much celebrating your very practical food choices :) And about the buttermilk tip, thank you for reminding me! I'd dismissed it since I'm using it for salad dressing, not baking. Would the vinegar+milk work do you think (for next time...after I get through this canister ;))?
Good luck getting through the canister! You may not want buttermilk ever again after that. According to who-knows-what source on Google, milk+vinegar makes a "decent" buttermilk substitute in salad dressings. Not exactly a ringing endorsement. The substitute lacks the "creamy richness and subtle sourness" of real buttermilk. You don't want to miss out on "subtle sourness." Thank you for another delightful essay, Emily, and your note.