Corn Bread Emergency

Gregory Morrow said:

[censored] cries:

Quoted message said:

Gregory Morrow said:

Pandora stoopidly wrote:

>"Ranee Mueller" <[email hidden]> ha scritto
>
>> I had dinner all planned, forgetting that we have no eggs in the
>>house until just a few minutes ago. I do not have the time, nor really
>>the ability at this point, to head to the store. It would require
>>getting all the kids bundled up and into the car and taking them into
>>the store during that busy I'm figuring out what's for dinner on my way
>>home from work hour. So, does anyone have a cornbread recipe that they
>>like that doesn't involve eggs? Thank you.
>
>Cornbread doesn't need eggs, IMHO. It is a bread, not a cake!
>I always make my bread without eggs.
>Cheers
>Pandora

And your IGNORANT post "takes the cake" for DUMBEST rfc "Post 'o the
Year"....SHEESH...!!!

Beside being starved for content, your continuing quest to be even more
vulgar, irrelevant and pointless than Sheldon is proceeding wonderfully.

No, seriously...

[censored] Boy you are just jealous...

<LOL> Right. Sheldon says that, too. Boy are you in the company you
deserve. How on earth could I possibly be jealous of your illiteracy,
ignorance and ineptitude? <LOL>

Quoted message said:

if you were a balloon you'd be all
deflated. In fact as egos go I'd rate yours right up there with the
dirigible SS Hindenburg ...or even considering your foney - baloney
hubris the RMS Titanic. Plainly speaking I'd classify you as a "useful
idiot" but that would be a most severe insult to all the idjits out
there (and there are many)...

So much bluster and so many words - in fruitless quest of an idea.

Quoted message said:

Read Pandora PANDEMIC's reply to Ranee...it makes NO sense. She has
not a clue as to what cornbread is...she obviously suffers from
"footinmouthous" disease...as do you. Don't look now, but Ma Kettle
has her army boot all the way in yer grovelling FILTHY pie hole of a
mouth...

<LOL> Wonderful. Clear thinking. English reduced to formulaic words
devoid of content. White-lipped, white-knuckled fury impotent and
frantic. Poor Greggy beating it against the wall...

Quoted message said:

Now as to Ranee's original concern, I'd say go ahead and make the
cornbread without the eggs, it'll do in a pinch...I've done it before,
it's acceptable.

Beside being starved for content, your continuing quest to be even more
vulgar, irrelevant and pointless than Sheldon is proceeding wonderfully.

Really. It is. And the demonstration of your stunted mentality,
meaningless frothing and infantile writing is proof. Good job.

Pastorio

Gregory Morrow said:

Pandora PANDEMIC ignorantly said:

Cornbread doesn't need eggs, IMHO. It is a bread, not a cake!
I always make my bread without eggs.

And yer brain has NO cells...and let's face it, you don't even KNOW
what cornbread is.

Cornbread is a quick bread, which is technically a cake, a heavy cake
but a cake nevertheless. Cakes can contain eggs or not... some don't
even contain flour. Quick breads can contain eggs or not. Yeast
breads can contain eggs or not. But here the Subject line says "Corn
Bread"... a real bread, actually the king of breads, and doesn't
contain any egg or a lick of corn. Now I just joined in here, didn't
bother to read much but the last few posts to this thread... so don't
know who the real idiots are, but I strongly suspect every one is
filthy dirty ignorant guinea [censored]... only bread they know is what
they *pickpocket*, called Conbread! <G>

Guinea Conbread... get it! Hohoho....

Ahahahahahahahahahahahahahahahahaha. . . .

Sheldon

Bob (this one) said:

Gregory Morrow said:

[censored] cries:

Quoted message said:

Gregory Morrow wrote:

> Pandora stoopidly wrote:
>
>> "Ranee Mueller" <[email hidden]> ha scritto
>>

Quoted message said:

Quoted message said:

Read Pandora PANDEMIC's reply to Ranee...it makes NO sense. She has
not a clue as to what cornbread is...she obviously suffers from
"footinmouthous" disease...as do you. Don't look now, but Ma Kettle
has her army boot all the way in yer grovelling FILTHY pie hole of a
mouth...

<LOL> Wonderful. Clear thinking. English reduced to formulaic words
devoid of content. White-lipped, white-knuckled fury impotent and
frantic. Poor Greggy beating it against the wall...

Quoted message said:

Now as to Ranee's original concern, I'd say go ahead and make the
cornbread without the eggs, it'll do in a pinch...I've done it before,
it's acceptable.

Beside being starved for content, your continuing quest to be even more
vulgar, irrelevant and pointless than Sheldon is proceeding wonderfully.

Really. It is. And the demonstration of your stunted mentality,
meaningless frothing and infantile writing is proof. Good job.

Pastorio

I believe, that there are two completely different corn breads
discussed in this thread.

Ranee was referring to Southern Corn Bread, Pandora to a very dense
Jewish kind of Rye Bread, also called Corn Bread.

I remember the disappointment, the first time I ordered Corn Bread in
a Florida restaurant and was given a sweet, crumbly, sweet, almost
cake like piece of something, that neither looked not tasted like the
Rye Bread I expected. :o(

Margaret Suran said:

I believe, that there are two completely different corn breads
discussed in this thread.

Well, yes... but really, really easy to differenciate as they are
written differently, to wit: "cornbread" (one word) is the one made
with corn (maize)... "corn bread" (two words) is the one made with rye
(and no corn).

Quoted message said:

Ranee was referring to Southern Corn Bread, Pandora to a very dense
Jewish kind of Rye Bread, also called Corn Bread.

There's no such thing as Southern Corn Bread, not unless you're talking
perhaps Southern Russia.

Quoted message said:

I remember the disappointment, the first time I ordered Corn Bread in
a Florida restaurant and was given a sweet, crumbly, sweet, almost
cake like piece of something, that neither looked not tasted like the
Rye Bread I expected. :o(

In a Southern US restaurant you'd only get that yellow stuff,
"cornbread" (one word).

Remember to write it correctly.

Sheldon

Sheldon said:

Margaret Suran said:

I believe, that there are two completely different corn breads
discussed in this thread.

Well, yes... but really, really easy to differenciate as they are
written differently, to wit: "cornbread" (one word) is the one made
with corn (maize)... "corn bread" (two words) is the one made with rye
(and no corn).

Quoted message said:

Ranee was referring to Southern Corn Bread, Pandora to a very dense
Jewish kind of Rye Bread, also called Corn Bread.

There's no such thing as Southern Corn Bread, not unless you're talking
perhaps Southern Russia.

Quoted message said:

I remember the disappointment, the first time I ordered Corn Bread in
a Florida restaurant and was given a sweet, crumbly, sweet, almost
cake like piece of something, that neither looked not tasted like the
Rye Bread I expected. :o(

In a Southern US restaurant you'd only get that yellow stuff,
"cornbread" (one word).

Remember to write it correctly.

Sheldon

I never knew that. Thank you. :o)

"Margaret Suran" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sheldon said:

Margaret Suran said:

I believe, that there are two completely different corn breads
discussed in this thread.

Well, yes... but really, really easy to differenciate as they are
written differently, to wit: "cornbread" (one word) is the one made
with corn (maize)... "corn bread" (two words) is the one made with rye
(and no corn).

Quoted message said:

Ranee was referring to Southern Corn Bread, Pandora to a very dense
Jewish kind of Rye Bread, also called Corn Bread.

There's no such thing as Southern Corn Bread, not unless you're talking
perhaps Southern Russia.

Quoted message said:

I remember the disappointment, the first time I ordered Corn Bread in
a Florida restaurant and was given a sweet, crumbly, sweet, almost
cake like piece of something, that neither looked not tasted like the
Rye Bread I expected. :o(

In a Southern US restaurant you'd only get that yellow stuff,
"cornbread" (one word).

Remember to write it correctly.

Sheldon

I never knew that. Thank you. :o)

I didn't know that either! My husband, (bred in Tennessee), claims that
"real" southern cornbread is dense and dry, not cakey, sweet and fluffy.
I'm a West Coast ,USA girl sadly displaced in Florida, and am gently trying
Southern style cooking. Not liking it, mind you, but gently trying. I
haven't had good cornbread here yet. I'm used to the sweet cakey stuff,
warmed up, with honey butter. Jill gave me her recipe, which looks
promising, I just have yet to try it.

kili

kilikini said:

"Margaret Suran" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sheldon wrote:

Quoted message said:

Quoted message said:

Quoted message said:

In a Southern US restaurant you'd only get that yellow stuff,
"cornbread" (one word).

Remember to write it correctly.

Sheldon

I never knew that. Thank you. :o)

I didn't know that either! My husband, (bred in Tennessee), claims that
"real" southern cornbread is dense and dry, not cakey, sweet and fluffy.
I'm a West Coast ,USA girl sadly displaced in Florida, and am gently trying
Southern style cooking. Not liking it, mind you, but gently trying. I
haven't had good cornbread here yet. I'm used to the sweet cakey stuff,
warmed up, with honey butter. Jill gave me her recipe, which looks
promising, I just have yet to try it.

Did Jill warn you to watch out for lady bugs? Ask her about it. :o)

Margaret Suran said:

Sheldon said:

Margaret Suran said:

I believe, that there are two completely different corn breads
discussed in this thread.

Well, yes... but really, really easy to differenciate as they are
written differently, to wit: "cornbread" (one word) is the one made
with corn (maize)... "corn bread" (two words) is the one made with rye
(and no corn).

Quoted message said:

Ranee was referring to Southern Corn Bread, Pandora to a very dense
Jewish kind of Rye Bread, also called Corn Bread.

There's no such thing as Southern Corn Bread, not unless you're talking
perhaps Southern Russia.

Quoted message said:

I remember the disappointment, the first time I ordered Corn Bread in
a Florida restaurant and was given a sweet, crumbly, sweet, almost
cake like piece of something, that neither looked not tasted like the
Rye Bread I expected. :o(

In a Southern US restaurant you'd only get that yellow stuff,
"cornbread" (one word).

Remember to write it correctly.

Sheldon

I never knew that. Thank you. :o)

It's nonsense. Here in the south where Sheldon doesn't live and I do,
it's two words. And sometimes, one word. Point is, the rule isn't a
rule. It's a sometime thing. Can be either way.

<http://www.basic-recipes.com/bds/cornbread.htm>
<http://www.elise.com/recipes/archives/001576corn_bread.php>
<http://search.allrecipes.com/recipe/quick.asp?lnkid=648&q1=corn+bread>

Lots of sometimes things: pareve (non-dairy) corn bread
<http://judaism.about.com/od/thanksgivingrecipes/r/bread_corn.htm>

"Corn" or "korn" is an old word that used to mean any grain, whether
seed or tiny piece of stone or anything else granular. That old meaning
still survives in words like "peppercorn." In German, the grain of film
is called "korn." Here's more info:
<http://dict.die.net/corn%20bread/>

Deli Corn Rye Bread from the Butterflake Bakery in Teaneck, NJ.
<http://www.recipezaar.com/110685>
Polish Corn Bread <http://www.yumyum.com/recipe.htm?ID=17345>

Picture of corn rye bread <http://www.foodsubs.com/Bread.html>
Also picture of "dreikornbrot" - 3-grain bread - from Germany

Pastorio

Margaret Suran said:

Sheldon said:

Margaret Suran said:

I believe, that there are two completely different corn breads
discussed in this thread.

Well, yes... but really, really easy to differenciate as they are
written differently, to wit: "cornbread" (one word) is the one made
with corn (maize)... "corn bread" (two words) is the one made with rye
(and no corn).

Quoted message said:

Ranee was referring to Southern Corn Bread, Pandora to a very dense
Jewish kind of Rye Bread, also called Corn Bread.

There's no such thing as Southern Corn Bread, not unless you're talking
perhaps Southern Russia.

Quoted message said:

I remember the disappointment, the first time I ordered Corn Bread in
a Florida restaurant and was given a sweet, crumbly, sweet, almost
cake like piece of something, that neither looked not tasted like the
Rye Bread I expected. :o(

In a Southern US restaurant you'd only get that yellow stuff,
"cornbread" (one word).

Remember to write it correctly.

Sheldon

I never knew that. Thank you. :o)

You're welcome.

Sheldon

Bob (this one) said:

Margaret Suran said:

Sheldon said:

Margaret Suran wrote:

> I believe, that there are two completely different corn breads
> discussed in this thread.

Well, yes... but really, really easy to differenciate as they are
written differently, to wit: "cornbread" (one word) is the one made
with corn (maize)... "corn bread" (two words) is the one made with rye
(and no corn).

> Ranee was referring to Southern Corn Bread, Pandora to a very dense
> Jewish kind of Rye Bread, also called Corn Bread.

There's no such thing as Southern Corn Bread, not unless you're talking
perhaps Southern Russia.

> I remember the disappointment, the first time I ordered Corn Bread in
> a Florida restaurant and was given a sweet, crumbly, sweet, almost
> cake like piece of something, that neither looked not tasted like the
> Rye Bread I expected. :o(

In a Southern US restaurant you'd only get that yellow stuff,
"cornbread" (one word).

Remember to write it correctly.

Sheldon

I never knew that. Thank you. :o)

It's nonsense. Here in the south where Sheldon doesn't live and I do,
it's two words. And sometimes, one word. Point is, the rule isn't a
rule. It's a sometime thing. Can be either way.

I grew up in East Texas, and corn bread ("cornbread" was a perfectly
acceptable alternate spelling) both always yellow. No rule about it,
that's just the way it was. My wife grew up in Alabama, and the corn
bread (I don't know how they spelled it) there was always white. Both
Alabama and Texas -- especially East Texas* -- are part of the old
South, and yet 2 different variations of corn bread. How can that be?
I bet if one did some research, there would be at least a dozen
different variations of corn bread, and it varies by family more than it
does by region.

Best regards,
Bob

*other parts of Texas are more like the American South West than the Old
South, IMHO.

Bob (this one) said:

"Corn" or "korn" is an old word that used to mean any grain, whether
seed or tiny piece of stone or anything else granular. That old meaning
still survives in words like "peppercorn."

And don't forget Corned Beef, which was named after the "corns" of salt used
to cure it.

Sue
--
NTL ate my signature!

Sheldon said:

Margaret Suran said:

I believe, that there are two completely different corn breads
discussed in this thread.

Well, yes... but really, really easy to differenciate as they are
written differently, to wit: "cornbread" (one word) is the one made
with corn (maize)... "corn bread" (two words) is the one made with rye
(and no corn).

Quoted message said:

Ranee was referring to Southern Corn Bread, Pandora to a very dense
Jewish kind of Rye Bread, also called Corn Bread.

There's no such thing as Southern Corn Bread, not unless you're
talking perhaps Southern Russia.

In a Southern US restaurant you'd only get that yellow stuff,
"cornbread" (one word).

Sheldon

I beg to differ; a lot of places make cornbread from white cornmeal, not
yellow. No, it's not rye flour, it's cornmeal. But it is not always
*yellow*.

Jill <---prefers yellow cornbread but not sweet and cake-like.

Margaret Suran said:

kilikini said:

"Margaret Suran" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sheldon wrote:

Quoted message said:

Quoted message said:

> In a Southern US restaurant you'd only get that yellow stuff,
> "cornbread" (one word).
>
> Remember to write it correctly.
>
> Sheldon
>

I never knew that. Thank you. :o)

I didn't know that either! My husband, (bred in Tennessee), claims
that "real" southern cornbread is dense and dry, not cakey, sweet
and fluffy. I'm a West Coast ,USA girl sadly displaced in Florida,
and am gently trying Southern style cooking. Not liking it, mind
you, but gently trying. I haven't had good cornbread here yet. I'm
used to the sweet cakey stuff, warmed up, with honey butter. Jill
gave me her recipe, which looks promising, I just have yet to try it.

Did Jill warn you to watch out for lady bugs? Ask her about it. :o)

LOLOL You know they are signs of good luck!

Jill

Margaret Suran said:

I believe, that there are two completely different corn breads
discussed in this thread.

Ranee was referring to Southern Corn Bread, Pandora to a very dense
Jewish kind of Rye Bread, also called Corn Bread.

I remember the disappointment, the first time I ordered Corn Bread in
a Florida restaurant and was given a sweet, crumbly, sweet, almost
cake like piece of something, that neither looked not tasted like the
Rye Bread I expected. :o(

hehe. I know where you are coming from, Margaret.

That sweet, almost cake like item is a Southern cornbread. But just
to complicate matters, there is another Southern cornbread that is flat,
dry and usually crumbly. In a Southern restaurant you can't ever be sure
what you are getting until it arrives at the table.

I make the sweet, cake-like cornbread and I'm always disappointed when I
get the flat, dry stuff.

Then there's cracklin' cornbread. boo, hiss. If you try this stuff, have
your dentist's number handy.

Elaine, too

On Sat 03 Dec 2005 01:02:19p, Thus Spake Zarathustra, or was it Margaret
Suran?

Quoted message said:

Sheldon said:

Margaret Suran said:

I believe, that there are two completely different corn breads
discussed in this thread.

Well, yes... but really, really easy to differenciate as they are
written differently, to wit: "cornbread" (one word) is the one made
with corn (maize)... "corn bread" (two words) is the one made with rye
(and no corn).

Quoted message said:

Ranee was referring to Southern Corn Bread, Pandora to a very dense
Jewish kind of Rye Bread, also called Corn Bread.

There's no such thing as Southern Corn Bread, not unless you're talking
perhaps Southern Russia.

Quoted message said:

I remember the disappointment, the first time I ordered Corn Bread in
a Florida restaurant and was given a sweet, crumbly, sweet, almost
cake like piece of something, that neither looked not tasted like the
Rye Bread I expected. :o(

In a Southern US restaurant you'd only get that yellow stuff,
"cornbread" (one word).

Remember to write it correctly.

Sheldon

I never knew that. Thank you. :o)

There is definitely a Southern US style cornbread that is distinctly
different than cornbread from most other regions of the US. I'm not
referring to what one gets in a restaurant, but what is made in private
homes in the South. Agreed, it is a totally different type of bread than
"corn bread".

Note following differences:

Little if any flour used in the batter
Little if any sugar used in the batter
Coarse cornmeal, more often white than yellow, and often stoneground
Bacon or ham drippings most often used as the fat
Buttermilk more often used than whole milk
Baking soda more often used than baking powder
Baked at a high temperature in cast iron until very crusty
Some version made without eggs

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

jmcquown said:

Quoted message said:

Margaret Suran wrote:

Quoted message said:

Quoted message said:

In a Southern US restaurant you'd only get that yellow stuff,
"cornbread" (one word).

Quoted message said:

I beg to differ; a lot of places make cornbread from white cornmeal, not
yellow. No, it's not rye flour, it's cornmeal. But it is not always
*yellow*.

Jill <---prefers yellow cornbread but not sweet and cake-like.

In the restaurants around here the chance of white or yellow cornbread
is about 50-50. It just depends on what the owner wants to serve. My
favorite is yellow cornbread, too!

Elaine Parrish said:

Margaret Suran said:

I believe, that there are two completely different corn breads
discussed in this thread.

Ranee was referring to Southern Corn Bread, Pandora to a very dense
Jewish kind of Rye Bread, also called Corn Bread.

I remember the disappointment, the first time I ordered Corn Bread in
a Florida restaurant and was given a sweet, crumbly, sweet, almost
cake like piece of something, that neither looked not tasted like the
Rye Bread I expected. :o(

hehe. I know where you are coming from, Margaret.

That sweet, almost cake like item is a Southern cornbread. But just
to complicate matters, there is another Southern cornbread that is flat,
dry and usually crumbly. In a Southern restaurant you can't ever be sure
what you are getting until it arrives at the table.

We always called it "Yankee cornbread" if it was sweet.

Bob

On Sat 03 Dec 2005 03:06:15p, Thus Spake Zarathustra, or was it zxcvbob?

Quoted message said:

Bob (this one) said:

Margaret Suran said:

Sheldon wrote:

> Margaret Suran wrote:
>
>> I believe, that there are two completely different corn breads
>> discussed in this thread.
>
>
> Well, yes... but really, really easy to differenciate as they are
> written differently, to wit: "cornbread" (one word) is the one made
> with corn (maize)... "corn bread" (two words) is the one made with rye
> (and no corn).
>
>> Ranee was referring to Southern Corn Bread, Pandora to a very dense
>> Jewish kind of Rye Bread, also called Corn Bread.
>
>
> There's no such thing as Southern Corn Bread, not unless you're

talking

Quoted message said:

Quoted message said:

Quoted message said:

> perhaps Southern Russia.
>
>> I remember the disappointment, the first time I ordered Corn Bread in
>> a Florida restaurant and was given a sweet, crumbly, sweet, almost
>> cake like piece of something, that neither looked not tasted like the
>> Rye Bread I expected. :o(
>
>
> In a Southern US restaurant you'd only get that yellow stuff,
> "cornbread" (one word).
>
> Remember to write it correctly.
>
> Sheldon
>
I never knew that. Thank you. :o)

It's nonsense. Here in the south where Sheldon doesn't live and I do,
it's two words. And sometimes, one word. Point is, the rule isn't a

rule.

Quoted message said:

Quoted message said:

It's a sometime thing. Can be either way.

I grew up in East Texas, and corn bread ("cornbread" was a perfectly
acceptable alternate spelling) both always yellow. No rule about it,
that's just the way it was. My wife grew up in Alabama, and the corn
bread (I don't know how they spelled it) there was always white. Both
Alabama and Texas -- especially East Texas* -- are part of the old
South, and yet 2 different variations of corn bread. How can that be?
I bet if one did some research, there would be at least a dozen
different variations of corn bread, and it varies by family more than it
does by region.

Yes, I think it's regional. White is prevalent in Mississippi, Alabama,
the Carolinas, yellow in Tennessee and Arkansas. White in Kentucky, if you
consider it part of the South. Other Southern states I'm not sure of.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

zxcvbob said:

Bob (this one) said:

Margaret Suran said:

Sheldon wrote:

> Margaret Suran wrote:
>
>> I believe, that there are two completely different corn breads
>> discussed in this thread.
>
>
> Well, yes... but really, really easy to differenciate as they are
> written differently, to wit: "cornbread" (one word) is the one made
> with corn (maize)... "corn bread" (two words) is the one made with rye
> (and no corn).
>
>> Ranee was referring to Southern Corn Bread, Pandora to a very dense
>> Jewish kind of Rye Bread, also called Corn Bread.
>
>
> There's no such thing as Southern Corn Bread, not unless you're talking
> perhaps Southern Russia.
>
>> I remember the disappointment, the first time I ordered Corn Bread in
>> a Florida restaurant and was given a sweet, crumbly, sweet, almost
>> cake like piece of something, that neither looked not tasted like the
>> Rye Bread I expected. :o(
>
>
> In a Southern US restaurant you'd only get that yellow stuff,
> "cornbread" (one word).
>
> Remember to write it correctly.
>
> Sheldon
>
I never knew that. Thank you. :o)

It's nonsense. Here in the south where Sheldon doesn't live and I do,
it's two words. And sometimes, one word. Point is, the rule isn't a
rule. It's a sometime thing. Can be either way.

I grew up in East Texas, and corn bread ("cornbread" was a perfectly
acceptable alternate spelling) both always yellow. No rule about it,
that's just the way it was.

So did Bush!

Cone Bray-ed!

Ahahahahaha. . . .

Sheldon Ya'll

zxcvbob said:

Elaine Parrish said:

Margaret Suran said:

I believe, that there are two completely different corn breads
discussed in this thread.

Ranee was referring to Southern Corn Bread, Pandora to a very dense
Jewish kind of Rye Bread, also called Corn Bread.

I remember the disappointment, the first time I ordered Corn Bread in
a Florida restaurant and was given a sweet, crumbly, sweet, almost
cake like piece of something, that neither looked not tasted like the
Rye Bread I expected. :o(

hehe. I know where you are coming from, Margaret.

That sweet, almost cake like item is a Southern cornbread. But just
to complicate matters, there is another Southern cornbread that is flat,
dry and usually crumbly. In a Southern restaurant you can't ever be sure
what you are getting until it arrives at the table.

We always called it "Yankee cornbread" if it was sweet.

Bob

tee hee hee. I didn't know Yankees made cornbread. My grandmother, who
never even met a yankee (<g>😉, made everything sweet. She added a bit of
sugar to just about everything she cooked. Something from the olden days.
Many nights, "supper" was cornbread and "sweet milk" for her family "back
in the day". Maybe she thought it had more food value if it had a little
sugar in it or that it was tastier in the milk or buttermilk. I'm sure she
had some reason that seemed logical at the time.

Elaine, too