Some buttermilk is still made the old-fashioned way separating the butter from the cream. The brand I buy is a smaller, regional brand.
Sauce for Pork Tenderloin Sliders - I’m trying to find a good mayonnaise type sauce or even a flavored mayonnaise or mustard to use with my sliders this afternoon. I am making homemade rolls (btw, if you ever want a fantastic recipe for homemade bread/rolls check the Amish Bread recipe on allrecipesdotcom) but would like to have a few flavored spreads to put on the rolls - any ideas?
@threeofthree Does the tenderloin having seasoning on it already? If so, I’d take a cue from that to do a seasoned mayo. For example, you could do a sriracha based mayo or wasabi based mayo for an Asian slant.
No, it’s pretty mild with little seasoning - I cooked it yesterday in a slow cooker and refrigerated last night to slice and fry up (this is not a healthy tailgate) in a little butter or bacon grease before serving up. For some reason my mind is going blank on what type of sauce would go good with this - I see lots of aioli mayonnaise type spreads…i can’t think of what that tastes like, would it be any good with sliced pork sliders? Trying to stay away from anything BBQ related. There is a recipe for horseradish (which I love for roast beef). There is a horseradish, mustard, mayo, worstershire spread that I may try but thought I’d put 2 special spreads in addition to just mayo and mustard.
For pork, I think both mustard and mayo based sauces work. Flavors that work well with pork are fruity (cranberry), honey, maple syrup, teriyaki, herbs, garlic. Aioli is basically a garlicky mayo and I think it would work great.
We used to mix a good mayo and Dijon. Creamy and tart. Good. And you just make it to taste, no real recipe. I might add some tarragon.
Apricot jam is good on tenderloin. Others may not want to be left with the garlic taste if it’s a long afternoon. Sometimes, brown sugar, cut with some mild liquid, heated to dissolve the sugar and make a syrup. (This might be where ginger ale comes in, not kidding.)
Funny abt cranberry, doschicos. I think it’s always on our minds in New England. A frequent go-to.
And maple syrup is often my trade secret. It took me most of my life to like the taste and now I see how much it enhances.
Thank you - i think the “sweet” type spread will be a good option in addition to a herb flavored type mayo/mustard. So, i don’t have maple syrup - would regular old Mrs.Buttersworth work or is maple syrup that different (I should remember spent 4 years of youth in New Hampshire!)
Pancake syrup is not maple syrup.
http://marketingmama.com/when-pancake-syrup-isnt-really-syrup
No to Mrs. Butterworth. If you don’t have real maple syrup, I’d suggest honey.
^ Real honey, not a “honey blend.”
http://www.huffingtonpost.com/2014/04/08/honey-fda_n_5111907.html
Just made this Puppy Chow recipe (about 3 pounds):
http://showmetheyummy.com/best-puppy-chow-recipe-aka-muddy-buddies/
The secret is using a plastic garbage bag to gently toss/shake the whole mass in powdered sugar until coated.
I doubled it to make twenty 5-ounce servings in Ziplock bags.
Yum-O!
Here’s a question: Why would 3 lbs of puppy chow cause me to gain 5 lbs? 
Not fair, not fair.
I was wondering why you were eating dog food, @doschicos, until I clicked on the link. Never heard of “puppy chow” as a snack for humans before! And, I’ve never seen anything that even resembles that snack. Is it common elsewhere?
I first heard of it about 15 years ago. Big with the middle school/sleepover crowd in my neck of the woods. The kids in boarding school dorms would mix up batches for fundraiser bake sales because its easy to do with minimal cooking/effort/gear. They should call it “human chow”.
My mom still uses Campbell’s tomato soup in her sloppy Joes, and I’ve never had a better sloppy Joe.
@Hanna I think that’s because of the love, not the Campbell’s. ;))
A 4 ounce bottle of double strength Madagascar vanilla at Penzey’s is almost $30!
Has anyone else noticed a huge jump in the price of vanilla? I usually buy the large bottle (around 16 oz. I think) of vanilla extract from Costco. It has been around $8 for a long time and around Christmas I realized I was running low and found that the price had gone up to almost $20; then last week it was over $22. What gives???
To describe puppy chow - it taste like this:
https://www.ricekrispies.com/en_US/recipes/chocolate-scotcheroos-recipe.html
But more fun to make and eat - especially the larger clumps!
Anyone have a snack recipe to serve 15-20 that’s a big hit? It is time to supply the boys high school swim team with a treat again this week. In previous weeks we’ve had puppy chow, snickerdoodle cookies, back-to-school cookies, peanut butter kiss blossoms, and chocolate blossoms with white peppermint kisses. If nothing else, I’ll make my secret recipe brownies.
Here you go, @my2sunz. Good ol’ supply and demand.
http://www.baltimoresun.com/business/bs-bz-vanilla-shortage-20161119-story.html
@Madison85 What are back-to-school cookies?
Those oreo stuffed chocolate chip cookies mentioned on this thread previously have always been popular with guys’ sports teams when I’ve made them.
So have these but I use my from scratch brownies instead of a mix: http://www.lilyshop.com/smores-brownie-cups
http://www.tasteofhome.com/recipes/back-to-school-cookies
Back to School cookies - recipe includes chopped peanuts, flaked coconut, rice krispies, oats, and I use butter instead of shortening and add mini M&Ms.