You know, I never thought about it. The original used half milk and half buttermilk. I tried it that way and all buttermilk and liked it better, though halfsies was fine. Maybe the buttermilk tang rounds out the sour tastes from the vinegar and lemon juice? Also, it’s thicker than regular milk (even more so in this case where I don’t even reconstitute the powder), which makes the dressing less watery.

But I’m primarily going to go with that “tang” answer. It sounds smart. :p

Sometimes.

I’ve picked up powdered buttermilk at both Wal-Mart (yes, evil, I know) and Meijer and both times it was in the baking aisle. I believe it’s near the canned milk products (evaporated etc.). You may have to hunt around a bit but it’ll definitely be in that area. I’m going to extrapolate my data set and conclude that all well-stocked supermarkets will carry it.

I, too, used to waste buttermilk or just skip recipes that called for it. This stuff is awesome. Just remember you have to refrigerate it after it’s opened — those are real buttermilk solids in that cardboard container.

I made some coleslaw this past weekend. It was tasty and purple.

Let me know how the recipe goes. It *is* possible that I was too hyperbolic with the description. Thank you for coming by; I appreciate it!

I plan to make your recipe this weekend with some fried catfish and I predict he’ll love it.

Would you point me to a coleslaw you love? I’d love to try it, and amend my adjectives if necessary.

I’m not certain what qualifies you to make that statement. But I will tell you that we native Southerners would never consider your cole slaw acceptable, much less the BEST that any of us have ever had.

Carry on, please.