Buttermilk Fascinations
I’m getting sick and fucking tired of hearing about how everything needs to be braised/steamed/marinated in fucking buttermilk. Seriously people, buttermilk is pretty awesome, but I don’t feel like it does anything to meat besides adding a snippet of body to the flavor.
Case and point: I ate at Lovely Hula Hands on Mississippi last weekend, and it was pretty decent. I had this pork shoulder braised in this buttermilk thing that was supposed to have lemon and sage. Well, either they forget the lemon and sage, or the buttermilk overpowered it, because I found it to be somewhat lacking in flavor. Texture, consistency of the pork was absolutely stunning, but I could’ve achieved that over low coals and a buttload of hickory chips…and I would’ve actually had some fucking flavor.
Sidebar: A little buttermilk in eggs is awesome. Buttermilk biscuits are awesome. Buttermilk in anything and everything you can think of? Not awesome…
Also, what’s with this new Sunchoke explosion? I see this shit on cooking shows, and literally, within like a fucking week, whatever exotic ingredient was featured starts popping up all over town and in all sorts of restaurants. It worries me that people are that fickle to the trends of the Food television glitterati…
4 years ago