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

[James Davis]

I remember that in the south, particularly. My great-grandmother would  
always ask if I wanted sweet milk or buttermilk -- my mom and dad  
liked buttermilk, but I couldn't stand that stuff!

Jared

On Mar 12, 2012, at 12:06 AM, Crandall wrote:

> 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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