https://www.saltshaker.net/20050907/day-of-labor Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 17 Nov 2018 11:49:29 +0000 hourly 1 https://wordpress.org/?v=7.1 https://www.saltshaker.net/20050907/day-of-labor#comment-267 Mon, 20 Mar 2006 21:18:22 +0000 https://www.saltshaker.net/20050907/day-of-labor#comment-267 […] Buenos Aires – Amongst the various food items that just don’t exist in Buenos Aires is buttermilk. I honestly don’t know how widespread its existence is outside of certain communities anyway, but here, it’s basically unheard of. Luckily, it’s easy to make a passable substitute for baking purposes, whether it be breads or making buttermilk marinated fried chicken. I would venture to guess, that even for buttermilk afficianados, it’s not particularly drinkable – essentially it’s just curdled milk. Depending on who you talk to, you have to let whole milk sit, after adding acid to it, for anywhere from 10 minutes to overnight. When I made the chicken, I let it sit for eight hours, for baking bread the other morning, I wasn’t about to sit and wait – so fifteen minutes or so, but I warmed it slightly and stirred it regularly, which seemed to accelerate the process. […]

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