On Sep 24, 3:59 am, "Slint Flig" wrote:
whew.. I thought you were using the four ****s to mean... well.. "shit" ..
and that would have been disgusting.

I agree. People post some icky stuff here, but that'd take the cake.

--Bryan

wrote

I saw one recipe that uses powdered milk. I forgot about using
powdered milk. That made a pretty unique creamy effect with some corn
starch for soups and sauces.

When I was a kid and milk ran out between trips to the
commissary, my mother would mix up a batch of that
powdered milk. That stuff tasted awful. All of us kids hated
it. I can't think that powdered milk would bring a good flavor
to anything I was cooking.

Maybe it's just me.

nancy

"l, not -l" wrote

On 24-Sep-2007, "Nancy Young" wrote:

When I was a kid and milk ran out between trips to the
commissary, my mother would mix up a batch of that
powdered milk. That stuff tasted awful. All of us kids hated
it. I can't think that powdered milk would bring a good flavor
to anything I was cooking.

Maybe it's just me.

I now use non-fat dry milk powder most of the time and, when properly
reconstituted, I think it is as good as bottled skim milk.
The various dehydration methods in use cause varying degrees of
insolubility; basically, the drying process effects the ability of the
resulting powder to rehydrate. If you mix and use right away, the powder
will not have completely reconstituted, leaving much to be desired in
taste
and "mouth feel". I have learned to rehydrate quite some time before
using
it; letting it sit overnight to 24 hours will improve the taste and "mouth
feel" quite a lot.

Very interesting.

Of course, there are those who do not like skim milk and no amount of time
will reconstitute non-fat dry milk to their liking.

This is true, I do not like skim milk, but it was more than that. The
powdered
stuff had this awful processed taste to it. Perhaps that would have
improved
with time, but you can see why I wouldn't think Great, add this to my
homemade soup.

nancy

l, not -l wrote:

I now use non-fat dry milk powder most of the time and, when properly
reconstituted, I think it is as good as bottled skim milk.
The various dehydration methods in use cause varying degrees of
insolubility; basically, the drying process effects the ability of the
resulting powder to rehydrate. If you mix and use right away, the powder
will not have completely reconstituted, leaving much to be desired in taste
and "mouth feel". I have learned to rehydrate quite some time before using
it; letting it sit overnight to 24 hours will improve the taste and "mouth
feel" quite a lot.

Many, many years ago, my grandfather had to lose 30 pounds and quit
smoking (he did!). At the time, skim milk was not commonly found in
every supermarket, so he used powdered skim milk. If grandpa liked it,
so did I. You are right though, you have to make it 1-2 days before you
drink it, and it tastes fine... if you like skim milk.

Becca

On Sep 24, 8:50 am, "l, not -l" wrote:
On 24-Sep-2007, "Nancy Young" wrote:

When I was a kid and milk ran out between trips to the
commissary, my mother would mix up a batch of that
powdered milk. That stuff tasted awful. All of us kids hated
it. I can't think that powdered milk would bring a good flavor
to anything I was cooking.

Maybe it's just me.

I now use non-fat dry milk powder most of the time and, when properly
reconstituted, I think it is as good as bottled skim milk.
The various dehydration methods in use cause varying degrees of
insolubility; basically, the drying process effects the ability of the
resulting powder to rehydrate. If you mix and use right away, the powder
will not have completely reconstituted, leaving much to be desired in taste
and "mouth feel". I have learned to rehydrate quite some time before using
it; letting it sit overnight to 24 hours will improve the taste and "mouth
feel" quite a lot. [snip]

I agree with both of you. We had to use powdered milk quite a bit
when I was growing up in Alaska, due to both price and availability of
fresh milk. I hated it and have very very rarely used it since. But
it was true even back then that if you let the reconstituted milk sit
in the fridge for several hours it got a little more palatable.
Childhood memories are strong; I wouldn't be at all inclined to use
powdered milk in cooking.

And yet.....and yet, I do use powdered buttermilk in cooking. I mix
up a batch and use it to soak chicken that I'm going to fry. And I
have even used it for pancakes, where it's not bad at all.

No foolish consistency for me. -aem

Nancy Young said...


"l, not -l" wrote

On 24-Sep-2007, "Nancy Young" wrote:

When I was a kid and milk ran out between trips to the
commissary, my mother would mix up a batch of that
powdered milk. That stuff tasted awful. All of us kids hated
it. I can't think that powdered milk would bring a good flavor
to anything I was cooking.

Maybe it's just me.

I now use non-fat dry milk powder most of the time and, when properly
reconstituted, I think it is as good as bottled skim milk.
The various dehydration methods in use cause varying degrees of
insolubility; basically, the drying process effects the ability of the
resulting powder to rehydrate. If you mix and use right away, the
powder
will not have completely reconstituted, leaving much to be desired in
taste
and "mouth feel". I have learned to rehydrate quite some time before
using
it; letting it sit overnight to 24 hours will improve the taste and
"mouth
feel" quite a lot.

Very interesting.

Of course, there are those who do not like skim milk and no amount of
time
will reconstitute non-fat dry milk to their liking.

This is true, I do not like skim milk, but it was more than that. The
powdered
stuff had this awful processed taste to it. Perhaps that would have
improved
with time, but you can see why I wouldn't think Great, add this to my
homemade soup.

nancy


I can't remember the last time I had cream of asparagus soup. [sniffle]

Andy

Pastorio had a post about cream of anything soup....maybe it can be
googled for.

Christine

I had it on file. :-)
--
Peace, Om

Remove _ to validate e-mails.

I tested Bob Pastorio's Cream of Anything Soup for a cookbook which is a
work in progress on the Foodwine mailing list.

The book is going to be dedicated to Bob and many of his recipes will appear
in the book. Probably be a year or more before the book is actually
published and will be available to the members of the Foodwine list.

Andy wrote:
Nancy Young said...

This is true, I do not like skim milk, but it was more than that.
The powdered
stuff had this awful processed taste to it. Perhaps that would have
improved
with time, but you can see why I wouldn't think Great, add this to my
homemade soup.

nancy


I can't remember the last time I had cream of asparagus soup.
[sniffle]

Andy

Awwww, sorry Andy! I had a bowl of cream of asparagus soup at a place
called the Runway Cafe near the airport in Moline just last week. It's not
exactly something you'd expect to find at what amounted to a small diner, is
it? But it was the soup of the day, and it was delicious!

Jill

"Chris Marksberry" wrote

I tested Bob Pastorio's Cream of Anything Soup for a cookbook which is a
work in progress on the Foodwine mailing list.

The book is going to be dedicated to Bob and many of his recipes will
appear in the book. Probably be a year or more before the book is
actually published and will be available to the members of the Foodwine
list.

Is it to raise funds for a cause?

nancy

"Chris Marksberry" wrote

I tested Bob Pastorio's Cream of Anything Soup for a cookbook which is a
work in progress on the Foodwine mailing list.

The book is going to be dedicated to Bob and many of his recipes will
appear in the book. Probably be a year or more before the book is
actually published and will be available to the members of the Foodwine
list.

Is it to raise funds for a cause?

nancy

Nancy,

This will be the second cookbook we've self-published. The proceeds from
the first book went to various charities when we had the death of a member.

I'm on the committee for the publication of our cookbook and any proceeds
will probably go to the "Carla Fund" for Bob's daughter's continuing
education. BTW, individuals from the Foodwine list have already made
donations which Carol (Bob's widow) arranged to be set up.

jmcquown said...

Andy wrote:
Nancy Young said...

This is true, I do not like skim milk, but it was more than that.
The powdered
stuff had this awful processed taste to it. Perhaps that would have
improved
with time, but you can see why I wouldn't think Great, add this to my
homemade soup.

nancy


I can't remember the last time I had cream of asparagus soup.
[sniffle]

Andy

Awwww, sorry Andy! I had a bowl of cream of asparagus soup at a place
called the Runway Cafe near the airport in Moline just last week. It's
not exactly something you'd expect to find at what amounted to a small
diner, is it? But it was the soup of the day, and it was delicious!

Jill


I'm not jealous!
I'm not jealous!
I'm not jealous!

Andy

"Chris Marksberry" wrote

"Chris Marksberry" wrote

I tested Bob Pastorio's Cream of Anything Soup for a cookbook which is a
work in progress on the Foodwine mailing list.

The book is going to be dedicated to Bob and many of his recipes will
appear in the book. Probably be a year or more before the book is
actually published and will be available to the members of the Foodwine
list.

Is it to raise funds for a cause?

nancy

Nancy,

This will be the second cookbook we've self-published. The proceeds from
the first book went to various charities when we had the death of a
member.

I'm on the committee for the publication of our cookbook and any proceeds
will probably go to the "Carla Fund" for Bob's daughter's continuing
education. BTW, individuals from the Foodwine list have already made
donations which Carol (Bob's widow) arranged to be set up.

Oh ... I bet you'd sell copies if you post here when they go on sale.
I'd buy one.

nancy

"Andy" q wrote

jmcquown said...

Andy wrote:

I can't remember the last time I had cream of asparagus soup.
[sniffle]

Awwww, sorry Andy! I had a bowl of cream of asparagus soup at a place
called the Runway Cafe near the airport in Moline just last week. It's
not exactly something you'd expect to find at what amounted to a small
diner, is it? But it was the soup of the day, and it was delicious!

I'm not jealous!
I'm not jealous!
I'm not jealous!

Of course you aren't, if you wanted some you'd just make
some yourself!

nancy

I found this spot, which has a number of Bob's recipes.

http://wsva.valleyradio.com/newbob.htm



Pastorio had a post about cream of anything soup....maybe it can be
googled for.

Christine

Nancy Young said...


"Andy" q wrote

jmcquown said...

Andy wrote:

I can't remember the last time I had cream of asparagus soup.
[sniffle]

Awwww, sorry Andy! I had a bowl of cream of asparagus soup at a place
called the Runway Cafe near the airport in Moline just last week. It's
not exactly something you'd expect to find at what amounted to a small
diner, is it? But it was the soup of the day, and it was delicious!

I'm not jealous!
I'm not jealous!
I'm not jealous!

Of course you aren't, if you wanted some you'd just make
some yourself!

nancy


Well, uhm... I never made cream of asparagus soup myself.

I'm asparaguschallengus!

Andy