The general consensus is that the American dairy industry sucks so bad that if you want decent butter you have to import it from Ireland or New Zealand. I have no idea if this is actually true, as an American my palate has been destroyed by decades of eating flavor-blasted Cool Ranch Twinkies, but the certified professional karens on TheSpruce.com tell my wife to buy foreign commie hobbit butter, and "happy wife" etc, so we buy foreign commie hobbit butter. Initially I thought it was mildly interesting that our butter purchases might be supporting the IRA, not that I'm necessarily a diaspora republican, it just seemed interesting from an abstract political pespective, like "huh", but it turns out that Kerrygold was invented by a London israelite so probably not. Whatever, it's absolutely insane to import dairy from overseas, the 100% exact opposite of eating local fresh organic, surely Greta Thunberg's ovaries burn every time we scoop off a bit of transatlantic butter on our Thos. English Muffins, but the wife likes it, and she didn't complain too much about my latest investment in limited edition almost-vintage Nintendo Switch accessories, so it seems like an easy win.
I believe that Ireland has fuck all done to its milk and from my experience Americans who say their not lactose intolerant get diarrhoea from milk here, I'd say like a lot of thing in the States its probably heavily processed.
Let me tell you about our milk industry.
A cow is milked. The milk is transported to a large vat. That vat is pasteurized. That pasteurized milk is then sealed in jugs and delivered to the store. Likely the Bowel issues are from live cultures in the milk not rendered inert from pasteurization. They’ll adapt after 2-3 days of consumption but lose it once they leave.
From my limited experiments, it tastes marginally better.
I use it for bread and toast, but use normal sticks for cooking and baking. For light frying I typically use olive oil. When I do use a little butter for light frying, I don't really care which I grab.
Basically it is the only "real" butter on the shelves, well - that and vermont cultured butter. Land of Lakes is also there with their blends of butter and oil or seasonings. The rest are margarine or some goyslop.
America has a strong tradition of fucking over the common man in the supermarket and cutting as many corners as possible to save pennies on the dollar or push unused product onto unsuspecting Americans. And of course, the FDA lets them because our politicians are paid via lobbyists to do so. Instead of you know - forcing all butter products to be made of 100% actual butter. Snake oil salesmen gotta sell their snake oil somehow, and congress critters love their snake oil dollars.
>talking completely out of your ass
From my limited experiments, it tastes marginally better.
I use it for bread and toast, but use normal sticks for cooking and baking. For light frying I typically use olive oil. When I do use a little butter for light frying, I don't really care which I grab.
I agree 100%. it tastes just a bit better than land of lakes for example, with just a bit more of a buttery flavor. I also use it in the same way as you, with both kinds of butter stocked in my fridge at all times (and on my counter)
Kerrygold and butter sourced from local small farms are completely different from land o lakes.
1 month ago
Anonymous
>Kerrygold and butter sourced from local small farms are completely different from land o lakes.
no, not really. they both just taste like butter. but at least kerrygold has a bit stronger flavor. if land o lakes is 1.0 on the butter scale kerrygold is 1.2.
20% better at best, probably more like 15% better
Basically it is the only "real" butter on the shelves, well - that and vermont cultured butter. Land of Lakes is also there with their blends of butter and oil or seasonings. The rest are margarine or some goyslop.
America has a strong tradition of fucking over the common man in the supermarket and cutting as many corners as possible to save pennies on the dollar or push unused product onto unsuspecting Americans. And of course, the FDA lets them because our politicians are paid via lobbyists to do so. Instead of you know - forcing all butter products to be made of 100% actual butter. Snake oil salesmen gotta sell their snake oil somehow, and congress critters love their snake oil dollars.
It's a little better, not life changing but it is nicer. Not sure if its increase in quality is worth the price increase though, it's some expensive fucking butter. There's kind of a hint of funk to the taste but it's good butter.
Add as much as possible to where the dish is savory as possible without being oily and disgusting. A good example of too oily is the oily top of a low tier pizza restaurant's large pizza.
My corn tortillas are not deep fried, but they are fried all the way through and crispy af. My fried rice is light brown and crispy af. In baking, I keep the amounts as-is.
It's only in savory cooking that I want to use almost-too-much. Steak is a good example as well. The only food you don't need it for is sausages. That shit is already 70% fat; it's ridiculous. Literally cooks in its own juices
I use enough to cook ingredients with and not much more than that. The only exception is last Christmas when I intentionally used almost a full block of butter to fry 3lbs of steak over the course of the day for shits and giggles. Felt awful the next day. My blood had the consistency of tar.
Beside the obvious use for baking, cooking steaks or making roux, which should be done with regular butter, the good butter should be use for the epithom of french soul food: baguette and butter.
Everytime I spend some weeks or months overseas, the first thing I do, before seeing my friends and family, before having sex or a good night sleep, before even a glass of wine, it's eating butter on baguette. Not toasted, nothing else but a fresh high quality baguette and half salted butter from a nice place, usually Normandy.
none really. It feels like a failure of a meal if I have to slather it in butter and condiments to make it taste good.
I wholeheartedly agree and understand that this is just my autistic obsession btw. No judging.
Do you still think rice pasta and cereal are the biggest groups on the food pyramid? General diet should almost always come down to activity level. Someone with high blood pressure sitting all day probably should be eating vegetable oils instead of saturated fats. But if someone doesn't have any issues with blood pressure or cholesterol there's not going to be negative impacts from saturated fats and they're a great source of energy.
not as much as I used to, now that it got more expensive
I can email you some of this. I got extra.
what is so good about this butter? especially if it has to be shipped overseas
It just tastes better than anything else available.
You my friend don't know about true butter. All high end restaurants in the world use that stuff.
The general consensus is that the American dairy industry sucks so bad that if you want decent butter you have to import it from Ireland or New Zealand. I have no idea if this is actually true, as an American my palate has been destroyed by decades of eating flavor-blasted Cool Ranch Twinkies, but the certified professional karens on TheSpruce.com tell my wife to buy foreign commie hobbit butter, and "happy wife" etc, so we buy foreign commie hobbit butter. Initially I thought it was mildly interesting that our butter purchases might be supporting the IRA, not that I'm necessarily a diaspora republican, it just seemed interesting from an abstract political pespective, like "huh", but it turns out that Kerrygold was invented by a London israelite so probably not. Whatever, it's absolutely insane to import dairy from overseas, the 100% exact opposite of eating local fresh organic, surely Greta Thunberg's ovaries burn every time we scoop off a bit of transatlantic butter on our Thos. English Muffins, but the wife likes it, and she didn't complain too much about my latest investment in limited edition almost-vintage Nintendo Switch accessories, so it seems like an easy win.
I never realized that butter was supposed to be yellow and not pearly white
I believe that Ireland has fuck all done to its milk and from my experience Americans who say their not lactose intolerant get diarrhoea from milk here, I'd say like a lot of thing in the States its probably heavily processed.
Let me tell you about our milk industry.
A cow is milked. The milk is transported to a large vat. That vat is pasteurized. That pasteurized milk is then sealed in jugs and delivered to the store. Likely the Bowel issues are from live cultures in the milk not rendered inert from pasteurization. They’ll adapt after 2-3 days of consumption but lose it once they leave.
Holy fuck, what a ramble. When was the last time you had sex with your wife?
didn't read kys
Get the fuck out of here with this AI generated or schizo shit
From my limited experiments, it tastes marginally better.
I use it for bread and toast, but use normal sticks for cooking and baking. For light frying I typically use olive oil. When I do use a little butter for light frying, I don't really care which I grab.
It's the closest thing to real butter you will find in most American grocery stores.
>talking completely out of your ass
I agree 100%. it tastes just a bit better than land of lakes for example, with just a bit more of a buttery flavor. I also use it in the same way as you, with both kinds of butter stocked in my fridge at all times (and on my counter)
Kerrygold and butter sourced from local small farms are completely different from land o lakes.
>Kerrygold and butter sourced from local small farms are completely different from land o lakes.
no, not really. they both just taste like butter. but at least kerrygold has a bit stronger flavor. if land o lakes is 1.0 on the butter scale kerrygold is 1.2.
20% better at best, probably more like 15% better
Basically it is the only "real" butter on the shelves, well - that and vermont cultured butter. Land of Lakes is also there with their blends of butter and oil or seasonings. The rest are margarine or some goyslop.
America has a strong tradition of fucking over the common man in the supermarket and cutting as many corners as possible to save pennies on the dollar or push unused product onto unsuspecting Americans. And of course, the FDA lets them because our politicians are paid via lobbyists to do so. Instead of you know - forcing all butter products to be made of 100% actual butter. Snake oil salesmen gotta sell their snake oil somehow, and congress critters love their snake oil dollars.
Even Walmart butter is real butter. Kerrygold is better because it's grass-fed while most butter in USA is grain-fed. Grass-fed dairy has more flavor.
Costco has grass fed butter now like half the cost of kerrygold
European grass has to be grass though. American grass can be whatever GMO rapeseed/plastic lawn. Hence the price and quality difference.
It's a little better, not life changing but it is nicer. Not sure if its increase in quality is worth the price increase though, it's some expensive fucking butter. There's kind of a hint of funk to the taste but it's good butter.
Americans creaming their knickers over Kerrygold will never not be funny to me.
king of town levels of butter in every meal
None, except for baking. I use olive oil for everything.
enough
Lots on toast.
You dont put butter in pasta if you have a sauce. You only do it if you it al burro
Al burro?
It’s basically just pasta with butter
you can put butter in the pasta sauce :o)
Enough to make me gassy (I'm lactose intolerant) but not enough to regret it (I'm lactose intolerant)
baste
A whole fuck of a lot.
All of the butter
Land O Lakes is king. Too bad they ruined the box by taking away our butter maiden.
>remove the indian
>keep the land
Wow such progressive
Ive been decreasing butter intake after realizing what I actually like about it in many cases is just the salt in it
Anywhere from none at all to several sticks. This is a meaningless question, you don't add a universal amount to every fucking dish, moron.
Add as much as possible to where the dish is savory as possible without being oily and disgusting. A good example of too oily is the oily top of a low tier pizza restaurant's large pizza.
My corn tortillas are not deep fried, but they are fried all the way through and crispy af. My fried rice is light brown and crispy af. In baking, I keep the amounts as-is.
It's only in savory cooking that I want to use almost-too-much. Steak is a good example as well. The only food you don't need it for is sausages. That shit is already 70% fat; it's ridiculous. Literally cooks in its own juices
Best butter coming through
Can US friends get this or is it just UK?
I'm from Britanny. You should ask me how much food I put in my butter.
I use enough to cook ingredients with and not much more than that. The only exception is last Christmas when I intentionally used almost a full block of butter to fry 3lbs of steak over the course of the day for shits and giggles. Felt awful the next day. My blood had the consistency of tar.
as much as I can without it becoming gross
Beside the obvious use for baking, cooking steaks or making roux, which should be done with regular butter, the good butter should be use for the epithom of french soul food: baguette and butter.
Everytime I spend some weeks or months overseas, the first thing I do, before seeing my friends and family, before having sex or a good night sleep, before even a glass of wine, it's eating butter on baguette. Not toasted, nothing else but a fresh high quality baguette and half salted butter from a nice place, usually Normandy.
It's the frenchiest thing to do.
a lot but not enough :3
none really. It feels like a failure of a meal if I have to slather it in butter and condiments to make it taste good.
I wholeheartedly agree and understand that this is just my autistic obsession btw. No judging.
Regardless of what ketards say, saturated fat consumption is not good for you, so add as little butter as you can.
Also.
Vegetable oils are healthy
Vaccines work
The earth is round
>saturated fat consumption is not good for you
there is no evidence for this
Dead people are evidences, ketofag
Do you still think rice pasta and cereal are the biggest groups on the food pyramid? General diet should almost always come down to activity level. Someone with high blood pressure sitting all day probably should be eating vegetable oils instead of saturated fats. But if someone doesn't have any issues with blood pressure or cholesterol there's not going to be negative impacts from saturated fats and they're a great source of energy.
found the veganschizo moxyte kys
saturated fat in moderation is not going to kill you
you might be thinking of trans fats
Bingo!
For your pics? A 1-2 table spoon
For a completely full bowl (pics related but completely full), half a stick maybe?
On a scale of zero to Wisconsin, my butter usage is probably right around Paula Deen.
When my heart starts to hurt, that's when I know it's enough.
>how much butter do you put in your food
Yes.
none, i hate butter
new hot-take just dropped
About zero many
none because i live in sweden and 500g of butter costs $8usd
Never that much. I never understood why add so much butter unless you are planning to baste or lightly fry something.
like 15g for my morning porridge - that's all
olive oil
>kerrygold
>kand o lakes
fucking hot shit in here i only buy Great Value