[Sca-cooks] Sweet Milk, was Venison . . .

[Crandall]

Growing up in the 50's, many of the small restaurants' menus listed sweet milk, buttermilk, and chocolate milk as choices. 

Crandall, Olde Phart 

"In all life one should comfort the afflicted, but verily, also, one should afflict the comfortable, and especially when they are comfortably, contentedly, even happily wrong." -John Kenneth Galbraith


--- On Sun, 3/11/12, Johnna Holloway <johnnae at mac.com> wrote:

> From: Johnna Holloway <johnnae at mac.com>
> Subject: Re: [Sca-cooks] Sweet Milk, was Venison . . .
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Date: Sunday, March 11, 2012, 8:41 PM
> Sweet milk should be just fresh milk.
> Not soured milk and not buttermilk.
> "Few ingredients hint at a recipe's age quite like “sweet
> milk,” meaning the fresh, unspoiled milk that we now take
> for granted."
>  As explained in the volume Who Wants Candy?
> 
> Johnna
> 
> On Mar 11, 2012, at 9:34 PM, Susan Lin wrote:
> 
> > Is sweet milk a special kind of milk or is it milk
> mixed with sugar?  I've
> > never heard of it before.
> > 
> > Shoshanah
> > 
> > On Sun, Mar 11, 2012 at 7:12 PM, Jennifer Carlson
> <talana1 at hotmail.com>wrote:
> > 
> >> My mother makes chicken-fried venison steak, and
> even though pan-frying
> >> takes enough time that the meat is well-done, the
> meat is still tender.
> >> She also believes in soaking venison in sweet milk
> overnight.  It gets rid
> >> of any "gamey" taste: I don't know if it makes it
> any more tender.
> 
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