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OK. OpenD's posts read like unfunny, hyper-critical effluvium. How's that for descriptive?
Here in Colorado, we are able to use Royal Crest Dairy, an 85+ year old company which still delivers to your doorstep each week. Their milk is consistently excellent and they have other dairy, eggs and related times. You just fill out a sheet the night before with what you want and it's in the box out front in the morning. They're absolutely the best and lots of people use them around here. I'm not a big milk-drinker but my wife and kids are. I love their eggs and occasionally get dips, heavy cream and other special goodies for myself. The bad news, for most of you, is that they're only in Colorado.
Oh my...I used to order from Royal Crest when I lived in Denver!
I think milk is loathsome stuff but I'd get half-and-half, eggs, yogurt.
For many years growing up we had goats - which I milked daily - and used the (unpasteurized killer) milk for cheese and yoghurt as well as drinking.
But I lost the taste for milk at about ten years old and I am 55 now and don't recall actually drinking the stuff since about 1968.
Be thankful you are drinking milk, I read there are 2 billion starving people in this world, I bet they'd be thankful to have a glass of your milk- crap
I'm not a fan of milk. The more present it is in whatever I'm cooking, the more likely I am to not like whatever dish that is (the exception, of course, being confections). And I really only use skim milk for most dishes, like quiches.
If it's the creaminess you're after, have you tried adding a splash of heavy cream?
I can't stand the smell of cream. No matter how fresh it is, it smells sour to me. Half-and-half, heavy cream, doesn't matter. The more butterfat in the liquid, the sourer it smells to me. Real actual butter, I can handle. Normal whole milk, I'm fine with it. Cheeses of -most- types - I'm good, though sharp provolone ,the runny stuff like brie, and limburger all cause me to make a face as well.
I've had milk fresh from the cow at a local pasture-raised dairy farm, and I wasn't fond of that smell either. Of course -that- smell was combined with the smell of cow urine and feces in the milking barn, which is about as appetizing as trying to eat a cheeseburger in a port-o-potty.
It's disheartening to me that so many people use that term to discuss any taste they don't like. Come on, folks, dig a little deeper... find a better word, a more accurate word, a more descriptive word. As it is, I really have little clue what you're really talking about.
I am in complete agreement with you. Sadly, vulgarity has become all too frequent in every part of our society.
If I need to make a dish taste richer I stir a walnut-sized piece of soft butter into the finished dish. In a dish made with butter it's almost sure to result in a richer and more flavorful taste. I do mean butter, not the artificial substitute. I have used this technique to good effect in preparing macaroni and cheese.
Have you switched up your brand? If not, perhaps you should.
Also, try an organic whole milk OR find a farmers market near you and buy whole milk from them. Usually organic whole milk and milk from a local farm tastes much better than the regular store brands.
I'm so used to the regular milk, the organic milk tastes like the cow stepped in it
Now if you are talkin of organic lobsters, then yes, they are so much better than farm raised or commercially grown lobsters.
It's disheartening to me that so many people use that term to discuss any taste they don't like. Come on, folks, dig a little deeper... find a better word, a more accurate word, a more descriptive word. As it is, I really have little clue what you're really talking about.
Well, in Scotland we would say it tastes like sh!te. Is that better?
Well, in Scotland we would say it tastes like sh!te. Is that better?
That's a phrase used in these parts too
But again if someone is asking about a flavor profile., it makes it tough to give an assessment. On crap
It s like saying all vegetables suck
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