Re: Saturday Night Supper? 12/07/2024

On Mon, 9 Dec 2024, Carol wrote:

D wrote:
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On Sun, 8 Dec 2024, Carol wrote:
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D wrote:
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On Sat, 7 Dec 2024, clams casino wrote:
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Com Chien - Vietnamese fried rice with sausage and shrimp.

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Great minds think alike! It could be, due to time difference,
that we had Vietnamese here as well! Yesterdays dinner was Pho.

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Yellow (Turmeric) butter fried Basmati rice with shrimp and red bell
pepper, matched with Dashi Miso soup with squid tentacles, strips of
carrot and Gai Lan leaves.
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Not very hungry so something quick and easy appeals to us both
after a big breakfast.  I made up 8 sausage buttermilk biscuits
with Russian dressing and we each had 2 along with eggs and
cantalope.
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Sounds amazing! I would definitely be up for it! Biscuits is
something I've not yet come to, but it is on my list. I do not know
if I can find buttermilk though, so will have to find some
replacement. Would sourmilk do? I use it in my bread and at least in
that combination it works great.

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Ypu probably do have buttermilk as it's a leftover from making butter.
It may be under another name though.  It's cultured here (lightly
fermented?).

No, looks very dark and sinister when it comes to the butter milk situation... this is what a quick google revealed:
"Yes, kærnemælk (literally: churn milk) is buttermilk and is called kärnmjölk in Swedish, it’s no longer sold in Swedish supermarkets and hasn’t been for around 20 years, so it’s no longer well-known in Sweden. It has less than 1% fat and is a lot thinner than filmjölk (as thin as regular milk). Buttermilk was originally the liquid left behind after churning butter (hence the name) out of cultured cream, since butter is rarely made that way nowadays modern buttermilk is cultured separately
Filmjölk (which has no generic English translation but is often called fermented milk) is similar to Norwegian surmjølk (sour milk, but sold under the name kulturmjølk, cultured milk) and has 3% fat in the regular version and higher (3.8-4.5%) in some forms, it is always ticker than buttermilk and is often used on breakfast products (cereals etc.) which you’d never do with buttermilk in Denmark. It is made by fermenting cow's milk with a variety of bacteria (not the same as is used to culture buttermilk).
In my experience filmjølk/kulturmjölk has a “sharper” taste than Danish buttermilk (which is made to replicate the softer taste from butter production), and since it’s ticker drinking it feels quite different. In Norway kulturmjølk is marketed by the dairy company “Tine” as a product for tough guys, “kulturmjølk, drunk by tough Norwegians for generations” etc. which you’d never do with the softer buttermilk (and not just because of differences in Norwegian and Danish culture)."
Sourmilk it is then. =/

On the squid, we like it and ate alot of it in Japan (very cheap by
Japan standards).  Since the tentacles cook at a different rate, we
save them for soups (they cook perfectly then, poaching with the soup).
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I have quite a few squid recipes.  I can post some if curious but
sounds like something not sold where you are?

Sadly no. I really enjoy squid and always have it when I go to spain, but it is definitely lacking in the supermarkets here. =(