Comments on: I Made Butter

By: West Coast Rich

West Coast Rich — Fri, 27 Feb 2009 21:11:28 +0000

Please send this to the crew at Threedonia.com. They are often giving toast stories and this has the buttery fun facts too. They would really enjoy it!

By: Patricia Earnhardt Tyndall

Patricia Earnhardt Tyndall — Thu, 26 Feb 2009 04:39:34 +0000

Hey Charlie,

Found this link when I checked out your Song in My Head post. I remember Paula telling me once that you had a blog and I didn’t follow through on it. Glad I have found it. Enjoyed your butter making story and especially the cleaning of the fridge part had me cracking up. Russ and I were challenging each other to clean the fridge just last weekend. It remains in the same science experience state it was then. Maybe we need to let our inner OCD loose and clean it out to make room for some homemade butter.
Patricia

By: yodaddy

yodaddy — Tue, 24 Feb 2009 22:05:43 +0000

Interesting Charlie. In self defense, I made some great sphagetti in my time, many waffles with syrup and peanut butteris a great combination that our family enjoys except for yomomma And the discipleship of these waffles goes much further as others have learned by imitation, And snowcrean with various kool aid flavors was good, and condensed milk did a good job. I plead no defense on the tuna fish-fruit cocktale issue. And I imitated the great family traditon of seafood gumbo as a bachelor and I dont remember doing it for the family. It may have to do with the lousy kid who wouldn’t eat seafood until he went off to state college.. I mention state college to unmistably target the culprit!. My Dad, Uncle Pete Aunts Gladys, Aunt Alma, and Aunt
Ruby all made geat seafood gumbo. And so did
Uncle Taterbug. And I used to belong tp that great and honorable tradition. And when I was a bachelor preacher I had a teen age nephew to run away from his New York home to see Uncle Sid. And he agreed to go home after several days of seafo gumbo for breakfast , dinner and supper..( I was stlll deep South in those days.)
Joey gladly went home after of days old end of gumbo. And you always made a big pot when you make gumbo. Uncle Pete, to my estimation is the family champ at making seafood gumbo. He has been known to put over a hundred bucks of stuff in his gumbo . He has a 60ish daughter who has a special pair of overalls for the occasion as she downs her customary three bowls. And what about that woman that runs my kitchen? SHE HAS NEVER TRIED I MAKE A GUMBO! She did consent to put brother Pete’s menu for gumbo in her highly popular and successul cook book. ( Last sentence truthfully inserted so as to avoid too much kickback of highlighted sentence. ) But it is one fine cookbook And she si a great cook. . My copy of Pete’s recipe , in my hand writing reads, ” Have sixteen old nephew peel the shrimp. “He is a long retired airforce colonel. By the way, as we never devein the shimp, a divinity buddy of mine claimed that I eat shrimp shit. I asked him if he ever deveined an oyster before
eating. He said , “no.” You can imagine my statement in defense! Yodaddy

By: Sherry

Sherry — Tue, 24 Feb 2009 02:10:41 +0000

Fantastic! Congrats on your better butter. =)

By: Charlie

Charlie — Mon, 23 Feb 2009 17:26:22 +0000

Thanks, Ma, and all. Oddly, I saw a recipe for Beer Bread the other day but was thinking Cornbread would be my next attempt at something in the kitchen. I guess you and I share the same quantum entanglement I share with Sid, Mom.

And, yes, I do have the main ingredient of beer bread in the fridge. Most of it is left-over from my June birthday party.

By: yomamma

yomamma — Mon, 23 Feb 2009 17:22:21 +0000

Oh yes, I meant to tell you that cornbread is easy to make as well. I generally buy white (not yellow), plain (not self-rising), medium-grind cornmeal, not a mix, but that is just my preference. I always bake mine in an iron skillet, but it can be done in another kind of pan. (If you want to buy an iron skillet, get a 10 to 12-inch size and be sure it is already seasoned. If it is not, go to the “Tips and Warnings” section of Your Mama’s Cookbook and note numbers 3 and 4.) You will also need a mixing bowl. Iva’s Cornbread and Batter Bread are good. You might even try the Spoon Bread. Yummy with homemade butter! Use a 9 x 13 Pyrex baking dish for the Spoon Bread. Good luck with learning to cook.

By: yomamma

yomamma — Mon, 23 Feb 2009 17:02:08 +0000

I am proud of you. I think I will go make some butter. I have lots of Mason jars, and next time you are here, I will supply you with one or more. Your buttermilk tasted different from what you buy in the store because store-bought buttermilk is no longer the leftovers of churned butter. It is called “cultured” buttermilk and they make it with enzymes or bacteria or something like that. Since you want to make bread, may I suggest that you start with Beer Bread. Some how I feel you have that ingredient already in your fridge. You will find two Beer Bread recipes in Your Mama’s Cookbook–one for rolls and one for loaf bread. Go to Walmart or Target first and get yourself a couple of muffin pans (12 muffins per pan) or a loaf pan and grease really well. Make according to the directions. I have tested almost all the recipes in the cookbook, but not these. I included them for the benefit of novice cooks like you with a lot of beer on hand. A Methodist preacher’s wife does not buy beer at a supermarket in her home town, even if it is just for making bread, so you will have to test these on your own. Caution: Buy fresh Bisquick or self-rising flour, as these do not keep well for long periods on the shelf. Let me know how the bread turns out. If it is good, I may go over to Bunn and buy some beer.

By: Rick

Rick — Mon, 23 Feb 2009 14:07:23 +0000

Chuck, I am impressed.

I’m also reminded of a Far Side cartoon (or one of the same ilk) about “When Food Goes Bad”, where there is an armed gang of bad food in the fridge, making life miserable for all the good food. Your fridge sounds like a neat and orderly community, in which any morsel of good food would be delighted to live.

Interesting that real buttermilk tastes a lot sweeter than storebought. I wonder if it’s a salt issue?

By: Princess L

Princess L — Mon, 23 Feb 2009 13:37:29 +0000

I’m very impressed with this endeavor of yours.

and have I mentioned that I miss you?