Euro butters? French butter keepers? I'm holding back a rant here.Quote:
Originally Posted by Arty50
Why is everything obscure and metro cool on TGR?
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Euro butters? French butter keepers? I'm holding back a rant here.Quote:
Originally Posted by Arty50
Why is everything obscure and metro cool on TGR?
Cause they all use butter to lube up their butts and then sit on street corners waiting for unsuspecting victims to fall in.
I loves me some country crock. I don't care if it's made from WD-40 and whale eyelids. It spreads so gentle and tastes more like butter than real butter (finally something of value from NASA).
Only real butter for me. I prefer it unsalted. If I had to use the fake shit I prefer Parkay Lite.
As a kid we used to buy cream and make our own butter for the holidays.
http://news.bbc.co.uk/media/images/4...ango_paris.jpgQuote:
Originally Posted by Parvo Pup
The European butters are the way to go. Once you start using them it's hard to go back to cheapo butter. The local organic/high end food store here has a dedicated Euro butter section with many ones you don't find elsewhere. The tastiest by far has been from the french AOC co-op Pamplie, the black foiled wrapped unsalted one from them. Lurpak and Kerrygold were also notable and a bit cheaper. Way creamier and a lot more depth of flavor. Worth an extra buck.Quote:
Originally Posted by SheRa
http://perso.orange.fr/delon.lagache...e/IMAG0002.GIF
Dude, YOU brought up the French butter whatever the fuck it is and you call ME le gay?Quote:
Originally Posted by Arty50
You are le moron.
butter vs. bacon
they're both equally good, but bacon is a food in and of itself.
butter compliments food. it can be used as a flavoring agent, a condiment, to lubricate your pan, or all three at the same time.
yes, butter is wonderful.
but, like bacon, butter does have a dark side: impostors. also like bacon, these impostors exist because they're supposed to be healthier. unlike bacon, however, these impostors actually are not healthier, but borderline poisonous.
my sister-in-law's boyfriend eats the olive oil stuff. I looked at the ingredients and said, "he eats poison." and, this summer, he was out of work for two months because of kidney stones from hell, sent by satan in the form of olive-oil butter and other crap that he eats.
"Butter" is the best ski movie you've never seen.
So you're saying turkey bacon isn't poisonous? I highly doubt that.
you would think that something that tastes that nasty just has to be bad for you, right?Quote:
Originally Posted by iceman
then, you remember being forced by your parents to eat your vegetables as a kid..
FREEDOM BUTTER!
http://www.deutsche-bank-kunst.com/art/images/96/49.jpg
but seriously - the Irish butter is my fave available here. Something about those clover fed cows... The best I've ever had was actually Tyrolean butter, but good luck finding it in the US.
My favorite is Turkmenistan butter, stored in a Ethiopian butter slhcegeheimer. But, of course, you guys will never be able to taste it. It's rad.
Try not to get too excited, but...
Have you ever thought about going to the Minnesota State fair?
http://wpni01.auroraquanta.com/dyn_i...2235202711.JPG
(Yes, that really is the dairy princess getting her likeness carved out of an 85# block of butter.)
Mrs. Free came home with shit about 3 weeks ago in a bid to 'be healthier'.
http://www.tasteyoulove.com/images/p...pray_image.jpg
So I give it a go on some english muffins and about barf. :nonono2:
This stuff is the devil.
look at the ingredients. poison.Quote:
Originally Posted by Stone-Free
now look at the ingredients of real butter. "cream, salt." and the best butters don't have the salt, either.
When I was a little kid, (circa age 3) I used to grab a stick of butter from the fridge, and the sugar jar, and find a nice quiet corner to get my buzz on...
I butter my bacon, simply for the homage factor.
:D No, I just like to bake.Quote:
Originally Posted by iceman
Maybe it's because some of us are from European descent and haven't been raised on McDonalds (mmmmm...20 piece chicken McNuggets) like you heathen yanks.Quote:
Originally Posted by flykdog
Just try it; you'll understand. It's better on everything. It's much richer than normal Land 'O Lakes or Challenge. I actually buy the Challenge European Style but have been trying anything else I can find. Kerrygold is really good too. It's better on everything from toast to baking. My struedel is one of the best you'll ever have. Women beg me for it, just ask WSD. :D And that's with US butter. When I use the Euro stuff, it's like lacing it with peruvian flake.
The butter keeper I actually found yesterday while searching for how to keep butter at room temp. Whenever my sister has guests over, she always leaves butter out on a tray before people come over. Room temp butter is the shit. Spreads better and tastes better.
Butter is the chubby older sister to my #1 best girl, cheese.
Fresh Mozzarella is the bomb.Quote:
Originally Posted by TacomaLuv
As is goat cheese brie. Yum.
Another vote for organic, local, cultured butter, made to Canadian milkfat standards. It's right up there with neoprene and wool on the list of ways to keep warm in a cold Maine winter.
Quote:
Originally Posted by Parvo Pup
My fist...er..first thought when I saw this thread title. Great minds do think alike.
http://www.recipezaar.com/library/images/141.jpg + http://www.chsugar.com/img/products/06211CL.jpg = http://static.flickr.com/35/95538666_2c2d558495_m.jpgQuote:
Originally Posted by K-Stormchaser
Forget the cookie dough. Melted butter, brown sugar, and a spoon is all I need :biggrin: .
Just recently became a fan of the french butter dish. If you have butter spreading issues, this may be your ticket. Leave that fake shit for the Californians.Quote:
Originally Posted by Arty50