New Jersey has these kind of addicts all over the state. They love and crave this substance so much they'll go to great lengths to get it. Luckily there are suppliers who can cater to these needs and wants. What is this that has ordinary , law abiding citizens go rogue just for a drop?
Raw milk, a substance that is completely illegal in my state. Neighboring states, New York and Pennsylvania have laxer laws than ours regarding milk and this is where a lot of addicts get theirs. Raw milk is considered dangerous by some health professionals because it's not pasteurized and homogenized. The first gets rid of the bacteria that is in all milk and the second basically breaks down the fat globules that result in cream. It may produce in a better milk however it lacks taste and texture. This is what raw milk addicts hate.
The stuff is supposedly heaven with a rich creamy flavor. First timers who drink it are usually hooked by the initial sip. Raw milk can be made into fresh butter (yum!!) along with cheese, sour cream and buttermilk. There are many recipes from puddings to pancakes that involve these by products. Don't be afraid to buy it if your state allows it. Raw milk does have a lot of benefits, despite what has been said. it has all twenty amino acids and full doses of vitamins and minerals. It's chock full of calcium which is good for everything for fighting cancer to building stronger bones and teeth.Raw milk also has beneficial bacteria and this is great for making your own "Activia" style yogurt.
Consider yourself blessed if you live in a dairy state that allows for the sale of raw milk. This is a delicious and beneficial drink that is perfect plain but also in recipes. Try to get a few bottles today and taste what raw milk addicts are raving about.
Showing posts with label Buttermilk Channel. Show all posts
Showing posts with label Buttermilk Channel. Show all posts
Monday, August 29, 2011
Thursday, December 31, 2009
What Foodies Liked About 2009
Yesterday's Dining section of the NY Times mentioned some great dishes that NYC restaurants produced throughout the end of 2008 and most of this year - 2009. I'd like to add my own spin on that by mentioning a few of my my favorite foodies hangouts and stuff that caught my eye - and palate this past year.
Brooklyn has become a big hangout for Manhattan foodies in recent years. It's no wonder that its' duck meat loaf from the famed borough restaurant Buttermilk Channel has made the NY Times top ten. This is a dense, concoction of ground duck meat, panko bread crumbs, raisins and onions. Vietnamese cuisine is big in New York, and at it;s best right now. The classic banh mi from Baoguette is another rave, This is a combo of pork belly , pate along with daikon on a famed Tom Cat Bakery baguette. Oyster pan roast from the John Dory, one of NYC's hottest seafood restaurants and the prime Manhattan from Prime restaurant also made it. the city's hottest pizzeria CO and their heavenly and hearty meatball pizza was given a shout out too.
Desserts also made the list . Locanda Verde's maple budino was mentioned. This is a custardthat is redolent of maple syrup and egg yolks.
Le me add some of my own here. Since I'm a Jersey girl ,my big discovery was a small out of the way diner by Jersey City's Liberty State Park.It is called the Liberty Cafe. On the outskirts of my state's largest city, this was like a place down the Jersey shore. I it was near the lower bay, almost ont he water front and quiet. a variety of dishes. Their Manhattan clam chowder was the best - spicy,thick, more on the same page a s a Portuguese cioppino. I also discovered McLoone's in Long Branch thanks to a summer lunch with a friend. This was a great place to relax and watch the ocean below. The Italian wedding soup was superb and just the right size. I plan on heading back several times int e new Year. Another new found fave - was the Monna Lisa bakery in the Hackensack River town of Little Ferry. This was Italian baking at its' best and most of my Lent and Easter was spent here. The pastries were not soaked in rum or heavy cream. They were light and spongy with only puffs of whipped cream on them.
So here it is, some the Times best and my own from the year past. I hope to see more restaurants opening in this spanking new year (and decade) of ours.Times may be bad but we still gotta eat. I hope a lot of restaurateurs realize that.
Brooklyn has become a big hangout for Manhattan foodies in recent years. It's no wonder that its' duck meat loaf from the famed borough restaurant Buttermilk Channel has made the NY Times top ten. This is a dense, concoction of ground duck meat, panko bread crumbs, raisins and onions. Vietnamese cuisine is big in New York, and at it;s best right now. The classic banh mi from Baoguette is another rave, This is a combo of pork belly , pate along with daikon on a famed Tom Cat Bakery baguette. Oyster pan roast from the John Dory, one of NYC's hottest seafood restaurants and the prime Manhattan from Prime restaurant also made it. the city's hottest pizzeria CO and their heavenly and hearty meatball pizza was given a shout out too.
Desserts also made the list . Locanda Verde's maple budino was mentioned. This is a custardthat is redolent of maple syrup and egg yolks.
Le me add some of my own here. Since I'm a Jersey girl ,my big discovery was a small out of the way diner by Jersey City's Liberty State Park.It is called the Liberty Cafe. On the outskirts of my state's largest city, this was like a place down the Jersey shore. I it was near the lower bay, almost ont he water front and quiet. a variety of dishes. Their Manhattan clam chowder was the best - spicy,thick, more on the same page a s a Portuguese cioppino. I also discovered McLoone's in Long Branch thanks to a summer lunch with a friend. This was a great place to relax and watch the ocean below. The Italian wedding soup was superb and just the right size. I plan on heading back several times int e new Year. Another new found fave - was the Monna Lisa bakery in the Hackensack River town of Little Ferry. This was Italian baking at its' best and most of my Lent and Easter was spent here. The pastries were not soaked in rum or heavy cream. They were light and spongy with only puffs of whipped cream on them.
So here it is, some the Times best and my own from the year past. I hope to see more restaurants opening in this spanking new year (and decade) of ours.Times may be bad but we still gotta eat. I hope a lot of restaurateurs realize that.
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