From: Dr Sebby (drsebby@hotmail.com)
Date: Tue Feb 26 2002 - 05:27:19 MST
....very curious and interesting. im gonna try these:) thanks! btw...if i
eat cereal...increase my milk consumption to near a gallon per day at least.
i'll give you reports on how youre clever conconctions work out:) this
sounds tasty!
drsebby.
----Original Message Follows----
From: "Mermaid ." <britannica@hotmail.com>
Reply-To: virus@lucifer.com
To: virus@lucifer.com
Subject: virus: DrSebby:Milk and Buttermilk
Date: Tue, 26 Feb 2002 02:58:12 -0800
...first....a half gallon of milk lasts you a week?? it
lasts me a day at the absolute most. in fact, if i have several gallons in
the fridge(therefore no need to worry about running out) i'll probably drink
about .75 -1 gallon on a given day.
[Mermaid]I dont do coffee or tea. I dont do the cereal nonsense. I have
closely flirted with stomach ulcers years ago, so...as far as I am
concerned...I am fine so long as I have milk and buttermilk<more dependent
on buttermilk these days> in the fridge. I also like to munch on raw
chillies. Chillies...and onion with a twist of lemon is my snack
food...Buttermilk helps a lot after those sessions. Ghee works too. I make a
certain 'gunpowder' which is mostly a mixture of powdered dry red chilli,
sesame seeds and 2 kinds of pulses. I like to have this with a little ghee
and sesame oil on the side. I am also addicted to Indian pickles. But this
means that I definitely need the buttermilk. My favourite bread, which I
bake myself, is Mexican bread. But I omit the corn from the recipe and
substitute thai chillies instead of the jalapeno peppers. But I do reduce
the amount of thai chillies<3/4 cup of chopped chillies for 2 loaves of
bread> because they are quite hot for my tastes. The bread also calls for
buttermilk. Sometimes, I like to slice a green chilli and let it soak in the
buttermilk. Then I add a small chunk of ginger until it releases the flavour
into the liquid. A pinch of salt and a micro smidgen of a deadly spice aptly
called 'Devil's Dung'. A couple of sprigs of cilantro and one crushed curry
leaf will finish it off nicely. Sometimes, I like to add one kaffir lime
leaf whenever its available. Of course forgetting to fish the ginger or the
chilli can leave a nasty after taste. Too much of 'devil's dung' can give
one enough gas to shoot into space. I also like to make cream of wheat
without the sugar/milk and use chillies, lime and buttermilk instead. To me,
food has to be hot, but not spicy. There is a difference between hot and
spicy. It has to be fiery. It has to sting you...give you that high...and
then it must be soothing. I have only recently discovered cooking and I have
grown rather fond of buttermilk which has been my favourite form of dairy in
the past anyways. I have found more uses for it and its pretty interesting
to work with...It has a very cooling effect after having very hot foods.
Ghee<clarified butter> seems to give a coating on the inner walls of the
stomach which is why I usually have the ghee *before* eating hot foods. Milk
helps to wash down the 'sting'<for lack of a better description>, but does
not soothe you on the inside. Buttermilk works for me very well now.
Otherwise, I will be blowing fire from all the wrong holes.
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DrSebby.
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