-=> Ben Collver wrote to Dave Drum <=-

 DD> When I was a child it was during and right after WWII. Butter was still
 DD> in short suipply, having been rationed during the war. oleomargerine (we
 DD> called it "oleo"

 BC> Thanks for the story!

 BC> My grandfather told me about oleo.  I didn't realize that the color
 BC> packet was due to the dairy industry trying to manipulate the market.
 BC> I still see recipes now and then that call for oleo.

 BC> Not too long ago the US dairy industry was caught with their pants
 BC> down adulterating butter with palm oil.  Same difference!

Are you referring to the "Buttergate" scandal that emerged in Canada in 
early 2021? My search engine did not find anything about US Dairy stuff.

If you can post a link I'd be interested ijn reading about it.

When I wore a younger man's clothes one of my chores was to crank the
cream separator and churn the butter. We also got real buttermilk from
the process. It is very different from the cultured buttermilk sold in
stupormarkups these days.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Buttermilk-Brined Turkey Breast
 Categories: Five, Poultry, Dairy
      Yield: 5 Servings
 
      2 c  Buttermilk
     33 g  (2 tb) fine sea salt
  2 1/2 lb Half turkey breast; on or
           - off the bone
 
  One to two days before you plan to cook, place
  buttermilk and salt in a gallon-size resealable plastic
  bag and stir to dissolve salt. Place turkey breast in
  the bag and seal carefully, expelling the air. Squish
  the bag to distribute buttermilk all around the turkey,
  place on a rimmed plate, and refrigerate for 24 to 36
  hours. If you're so inclined, you can turn the bag
  periodically so every part of the turkey gets marinated,
  but that's not essential.
  
  Two hours before you plan to start cooking, remove the
  turkey from the plastic bag and scrape off as much
  buttermilk as you can without being obsessive. Discard
  buttermilk, set the breast on a rimmed plate and bring
  it to room temperature.
  
  Position a rack in the upper third of the oven and set
  @ 425§F/218§C. Place breast skin-side up on a rimmed
  baking sheet lined with a wire rack or parchment paper.
  
  Place baking sheet on the prepared oven rack and roast
  the turkey until an instant-read thermometer inserted
  into the deepest part of the breast without touching
  bone registers 150§F/66§C, about 40 minutes for a
  boneless breast or 50 minutes for a bone-in breast.
  (You may want to tent the breast with aluminum foil
  if it's darkening too quickly.)
  
  Transfer turkey to a cutting board or platter and allow
  to rest at least 15 minutes before carving.
  
  By: Samin Nosrat
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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