Lovely!
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@bakerb is talking about the difference between cultured buttermilk. Which is made from low fat milk with yogurt cultures, and true butter milk. Which is the leavings from making butter.
Real butter milk will only be sour if itâs from producing cultured butter. Most butter in the US is sweet cream. So most of the butter milk on our shelves is made by culturing low-fat milk, and is basically thin, low fat yogurt.
In terms of practical difference? Iâve tried both. There isnât much of one. The cultured butter milk is thicker.
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Ah, I see. Almost all butter you can buy here is cultured. That explains the easier availability
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You can get a pint (500ml) of buttermilk, and just so you know, the stuff lasts forever. So one batch of biscuits and one of pancakes in a month will use it up.
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Iâve successfully found those once in my life. Quart cartons are the standard retail size and it takes hunting to find anything else.
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Oh, drink it mixed one-to-one with cranberry-raspberry juice! Tasty and wonderfully pink!
I keep dried buttermilk powder on hand. While itâs not as good as using fresh buttermilk, itâs so handy for spur-of-the-moment baking or pancakes.
Thatâs SO COOL!! 
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Alles(/Brot)schneider?
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I recently came across a place offering pizzas with a choice of either tomato or hollandaise sauce.
I backed away slowly to a safe distance and then ran.
Although I feel like a character in a Lovecraft story. Iâve heard the unearthly piping, glimpsed the hideous shadowy shapes, and got away with my life but feel compelled to go back to the mysterious cave in the woodsâŚ
What is it like, I wonder?
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Ever since Silence of the Lambs I have been wondering what a Fava bean was (not constantly, obv.).
Here (UK) theyâre just called Broad beans. I grow bags of them every year. I think theyâre my favourite veg.
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Hmm, maybe you needed to keep the fat, in the end youâre making a mayo like emulsion (and mayo is just a shedload of oil as you know), might be worth trying next time?
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Fun fact: in German they are called âSaubohnenâ pig/sow beans, which probably doesnât add to their popularity.
Another fun fact: unlike most beans we use today, these are old world beans, which means they are rather common in medieval cuisine.
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Those are fun facts. I grow them each year as I find them scrummy.
Last year, on my dog-walk, we went round the farmerâs field where they were grown as far as the eye could see, it was wonderful. I was later informed that these would probably be grade âCâ, or animal feed.
Didnât stop me nicking a pocketful. 
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I am now inserting â broad beans â into this lineâŚ
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Yellowtail, olive oil, salt and chili plus black pepper.
Wow! What a great fish. Sushi grade so seared quick and enjoyed but not over cooked. I was afraid of sticking the skin to the grill so like salmon I cooked on foil.
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is that the same âbroad beanâ the Korean fermented doubujang (sp?) paste is made from? very strong flavor and smell. adds depth to sauces and gives a distinct, if very umami, taste to Asian dishes.
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love yellowtail! our favorite reef fish to catch!
(that is, yellowtail snapper. what are you calling yellowtail? the tuna? that is an excellent sashimi eating fish, indeed!)
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Thank you, thatâs even creepier than the original, and I appreciate that.
Also, a 40-year mystery solved, result!
Also:
I think so. Broads have an earthy, fairly strong taste and smell and, as for umami, yes, I believe it is so.
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Wow! I love all flavors Korean.
But I do not know this one.
Off to the new H-Mart soon to look.
Thank you.
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Oh? Yeah, yellowtail snapper.
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The soul of sizchuan cookingâŚ
A big part of a wonderful short rib marinade tooâŚ
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