[Sca-cooks] regional potluck

[Elizabeth A Heckert]

On Wed, 15 Aug 2001 10:12:17 -0400 "Philip W. Troy & Susan Troy"
<troy at asan.com> writes:

>The trouble with using homogenized milk is that the product never
>seems to become the right, almost-black-coffee color; the type of flour
may
>be partly responsible for that, too.

    Dear Adamantius;

         Have you ever tried Chrome Dairy milk?  It comes from Oxford PA,
and was shipped to both natural foods groceries I worked at in Richmond,
VA (as well as the 5 or 6 I didn't work in!).  It is *not* organic milk,
but it *is* unhomogenized--even the skim milk has the tiniest fat layer
at the top.  Chrome milk comes in the old-fashioned glass containers, and
you pay a deposit on the bottle, so it ain't cheap, but it is so good,
I'd suffer the bellycramps and other unpleasantness that happens if I
drink milk every so often.  I believe Horizen brand organic milk is also
unhomogenized, and that's now available in the podunk little town I live
in at the Wal-mart.

        Neither is fresh from the cow, but both are good to taste.  I've
cooked a little with the Chrome, and I liked it, but the Horizen was
always too expensive and had such a long date on it that it always sold
before it became 1/2 price.

       Elizabeth

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