Butter Thread

[gamzultovah]

My preference is butter, but if we’re “going there”, I absolutely prefer Kerry Gold over other forms.

But the real question at hand is Chunky v Smooth Peanut Butter?

+1

 

[Capt Morgan]

Land o' Lakes unsalted brick, Real Mayo only, and Creamy Peter Pan w/ Honey.

 

[Mr.Mike]

Is not tho

and it’s actually the shit. It really does taste like salted butter.

A lesser know fact, BROBS is actually a genetically modified cactus.

BUTTER FOREVER!!!!

 

[mso489]

A milk goat farmer once asked my wife not to let the goats eat her reporter's notebook because it would make the milk taste like a notebook. Good point. The flavor of dairy products depends on the breed of cow (or other animal) and its grazing/ feed, which varies from place to place, and also variations in processing. So, what music do you dance to?

 

[edger]

I think Marlon Brando liked french butter in “Last Tango in Paris”.

 

[Country Bladesmith]

Land o' Lakes unsalted brick, Real Mayo only, and Creamy Peter Pan w/ Honey.

I’m with you on the mayonnaise. I like Blue Plate. But I have to admit, I prefer crunchy peanut butter.

 

[smudgersmissingleg]

Isigny Sainte-Mere unpasteurised salted butter is my favourite.

 

[smudgersmissingleg]

What makes one butter a higher quality than other butters?

Unpasteurised makes a big difference.

 

[warren]

The difference is, what isn't added.

 

[lightxmyfire]

+1 for what @mso489 said. It’s all about fat content and where the cows are. There is also cultured butter which is fantastic on toast, around me we can find Vermont creamery cultured butter which has a great flavor. Don’t get to see a lot of super local stuff in wax paper if I did I’d be all over it!

I typically use European unsalted butters for every thing especially baking. Pulgera is another great brand along with Kerrygold. In in serious bakery’s they’ll have different butters for certain baked goods with variations in fat % stuff we can’t even get in a normal grocery.

 

[Country Bladesmith]

Pulgera is another great brand along with Kerrygold.

Pulgera was my go-to before finding the Amish butter. I’ve been buying the Amish butter for so long I forgot about Pulgera. It’s a good one that is usually readily available.

 

[scloyd]

That's the stuff. Wrapped in paper. It sounds ridiculous to say but even baking with it is next-level. Pie crusts and other dough-based recipes are noticeably improved.

Here's what our local grocery store sells. Amish Country Salted Roll Butter made in Richland Center, Wisconsin. $3.99 for a one pound roll. I also purchased some potato bread to put it on. I'll taste test it later.

 

[edger]

Isigny Sainte-Mere unpasteurised salted butter is my favourite.

Are all these pipers prudes, or are they just too young for “Last Tango” references?

 

[danimalia]

I was going to make a Marlon Brandon/Last Tango joke, but see I was beaten to it.. Besides it's not exactly topical. Well, I guess it is topical in a sense. Not current is what I mean. ?

 

[Richmond B. Funkenhouser]

I was going to make a Marlon Brandon/Last Tango joke, but see I was beaten to it.. Besides it's not exactly topical. Well, I guess it is topical in a sense. Not current is what I mean. ?

Go ahead. I'd say butter is topical ?

 

[greeneyes]

This is what we have in the fridge at the moment:

 

[fightnhampster]

When butter beetles battle in bottle in a puddle....

Yes! One of my two daughters favorites!

 

[edger]

When frying eggs I add a little olive oil to the butter. Allows you to cook the egg low and slow. Delicious!

 

[fightnhampster]

I do tend to like real butter better. Not just in flavor but also mouth feel

I usually use Land O lakes, but this thread makes me think I should try some of the more expensive kind

 

[Kozeman]

We make our own. Half gallon of whipping cream, some salt and about five minutes in a blender. Best tasting butter. Half gallon makes two pounds of butter.