T1B

Haven't had it.

Never really paid much attention to differences in quality other than the absolute worst butter is roughly 12,000 X better than margarine.

I'll have to find some and put it on some good bread, which is the best test for butter.

I go to Costco for the free food samples.

And the Kirkland smoked salmon.

Yeah, doing laps at costco on a saturday afternoon is the best free all you can eat buffet going.

Was watching Jacques Pepin a few weeks ago on PBS. Forget what he was cooking up but he did say that he hoped his last meal on earth was a good piece of bread with butter. I tend to agree with him.

I have a vague memory of home made farm butter being pretty good. These days whatever is on sale at Publix is good enough for me.

I use butter when making my three egg omelets. My wife uses olive oil. I don't know which one's better.

Butter? Guess I am missing out but I can’t tell you what butter we use. We don’t use much anywho, maybe a few sticks a year.

88 wrote:My father-in-law used to have a high-brow restaurant. He used to buy a special clarified butter

What the hell would he do that for? Any line prep retard can clarify butter. Kerrygold is the shit, though. It's what I use for baking and, yes, clarified butter which I try to keep on hand at all times.

88 wrote:Maybe he clarified it himself. I don't know. I thought he bought it.

He probably did. You can buy ghee/clarified butter but it's about twice as much or more as expensive. All you have to do is simmer the water out and strain the butterfat off the milk solids. It's a great cooking fat with a very high smoke point and keeps longer than regular butter. It will also up your popcorn game.

Kerrygold is ok. Try Straus if you want good butter that is made in the good old us of a.

Schdick is an Irish loving fuck.
#notarealcalifornian
#notanamerican

One of the things I miss most with low carb is just a piece of good, crusty bread toasted with butter. Heaven.

That being said, butter is butter. I never paid attention and doubt I ever will.