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.
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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
I used to make sugar sandwiches as a kid. White bread, butter and sugar.Quote:
Originally Posted by mmcpheet
There's some nutrition for you.
i had bacon yesterday.
Ha. I used to eat BLT bagels sans the B, L and T. Thats right, mayonaise and bagel.
Right now, my daughter is on a kick: Whole wheat bread, toasted with unsalted, whipped butter, sugar and cinnamon. This is in lieu of her dad's famous french toast.
i had a pow day of bacon yesterday.Quote:
Originally Posted by climb2ski
every party at sprite's place results in a pow day of bacon.
-steve
On Wonder Bread!!! Man...can't believe I ate that...what a weird combo.Quote:
Originally Posted by altagirl
http://media.linspire.com/ltoast/wonderbread.gif
Wonder Bread, butter, Skippy creamy, and Clover Honey. Unfuckingbelievable.
2ndedQuote:
Originally Posted by Tippster
Its amazing what happens when you combine two butters of cow and peanut origins.
Gringo Desert:
Heat flour tortilla in a pan so that both sides are warm
Melt butter on one side
Sprinkle with cinnamon
Roll it up
Enjoy
Damn! I just got my chloresteral results back. The doctor told me to stop eating butter and switch to a margarine substitute like smart balance. My HDL is too low. Since I already exercise he said now I have eat the right foods. I eat fairly good, but I hate using anything other than butter.
At least I can eat bacon until my hearts content though.
bump cause Arty got me interested in this Euro butter stuff, so I went and bought a big block of it on Monday
That's some good shit. My block is a mere shell of its once glorious self.
Finished my pork loin off with this yesterday.
http://www.markys.com/caviar/custome...ype=P&id=17082
And this for english muffins.
http://farm3.static.flickr.com/2099/...a1b1f1b86a.jpg
^^That kerrygold is good shit. This is every bit as good, maybe better:
http://wellfedfamily.net/images/cabot%20butter.jpg
c'mon guys, you don't need to refrigerate butter. take it out and leave it on the table til it's gone. saltines with butter and jalapenos or cholula=nom nom nomQuote:
Originally Posted by bcrider
Been using goat's milk butter for about 2 years now. Honestly, I don't think I could cook with anything else. Just on color alone, you'll never use cow's milk butter ever again. Big difference using something that's snow white versus cream yellow.
http://farm5.static.flickr.com/4038/...cfbca7f561.jpg
If you have to refrigerate butter to keep it from going bad you need to eat more of it. I haven't refrigerated my butter dish in fifteen years and the butter in it has never gone bad. I use unsalted butter which spoils much faster than salted (the salt is a preservative). I go through a couple sticks a week.
Pickles I just like cold, the rest I'm fine with except mayo. You don't refrigerate mayo?Quote:
Originally Posted by ncognico
Actualy butter keeps pretty well without a refrigerator for quite a while, we had 3 lbs last 20 days at 10 to 12 degrees Celsuis
Technically you don't have to, but I find not doing so deeply disturbing.Quote:
Originally Posted by iceman
Bingo. Are you still shopping at Whole Paycheck?Quote:
Originally Posted by Arty50
Your local food safety inspector thinks different. Ly. Holy random thread bump....
Yes they do, for a couple of good reasons. One being that industrial containers of mayo usually are susceptible to airborne crap, the yellow globules formed when mayo is exposed to air are disgusting, and because mayo should be in the fridge. There's no refrigerate after opening label, and it is regularly left out in packets. Your run of the mill best foods/hellmans is full of preservatives. Now, the real stuff, would go rancid. Sorry for the thread drift.Quote:
Originally Posted by rideit
Just stocked up on 4 lbs of this the other day while it was on sale. Mmmmmm, healthy spread of butter on pancakes/waffles/French Toast and then dump on maple syrup. now, i'm hungry.Quote:
Originally Posted by iceman
Texas Roadhouse use to have this cinnamon butter that, while I'm sure was full of trans fats and preservatives, was really good. The fluffy white negative fiber rolls were just a vehicle for the butter. Much like the aforementioned pancakes only serve to get the maple syrup in my mouth. Another local restaurant has a butter with honey and cayenne pepper that's also good.
don't even get me started on maple syrup. mmmmmmmm. maple milk is heaven