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| I got a Million of 'em! |
Yep, this and some MCT oil keeps me satiated until 11:00 or later, no breakfast. | |||
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| I got a Million of 'em! |
Amen. It’s amazing how much damage the food pyramid has done to our ideal of the perfect diet. | |||
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Member |
Salted butter obviously tastes better, because literally everything tastes better with salt. The point of unsalted butter is for cooking and especially baking so you can control the amount of salt in the end product. E.g., chocolate chip cookies taste better with just a little bit of salt in them. If you have a recipe that works perfectly with one salted butter, then switch to a different salted butter that has a different amount of salt in it, your cookies come out wrong. It's better to use unsalted butter and add exactly the right amount of salt all at once. | |||
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| Member |
Most of the French butters are salted unless labeled, whereas American butters will print both. Personally, I'm with you, I prefer unsalted, thus I can control how much salt and other flavors are going into whatever I'm making. Baking you definitely want unsalted butter, table service butter generally is salted. | |||
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| california tumbles into the sea |
nothing wrong with salt. the low salt warnings that .gov dogma puts out is wrong. your library probably has: The Salt Fix: Why the Experts Got It All Wrong--And How Eating More Might Save Your Life by James DiNicolantonio goodreads summary: What if everything you know about salt is wrong? A leading cardiovascular research scientist explains how this vital crystal got a negative reputation, and shows how to lower blood pressure and experience weight loss using salt. The Salt Fix is essential reading for everyone on the keto diet! We've all heard the recommendation: eat no more than a teaspoon of salt a day for a healthy heart. Health-conscious Americans have hewn to the conventional wisdom that your salt shaker can put you on the fast track to a heart attack, and have suffered through bland but "heart-healthy" dinners as a result. What if the low-salt dogma is wrong? Dr. James DiNicolantonio has reviewed more than five hundred publications to unravel the impact of salt on blood pressure and heart disease. He's reached a startling conclusion: The vast majority of us don't need to watch our salt intake. In fact, for most of us, more salt would be advantageous to our nutrition--especially for those of us on the keto diet, as keto depletes this important mineral from our bodies. The Salt Fix tells the remarkable story of how salt became unfairly demonized--a never-before-told drama of competing egos and interests--and took the fall for another white crystal: sugar. According to The Salt Fix, too little salt can: - Make you crave sugar and refined carbs - Send the body into semistarvation mode - Lead to weight gain, insulin resistance, type 2 diabetes, cardiovascular disease, chronic kidney disease, and increased blood pressure and heart rate But eating the salt you desire can improve everything, from your sleep, energy, and mental focus to your fitness, fertility, and sexual performance. It can even stave off common chronic illnesses, including heart disease. The Salt Fix shows the best ways to add salt back into your diet, offering his transformative five-step program for recalibrating your salt thermostat to achieve your unique, ideal salt intake. Science has moved on from the low-salt dogma, and so should you--your life may depend on it. | |||
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| Savor the limelight |
Fun fact: For a short period of time, the sale of Kerrygold was banned in Wisconsin. Since 1953, Wisconsin has had a law that prohibits the sale of butter that isn't graded by either a state licensed grader or the federal government. Other notable bans in Wisconsin: Wisconsin also had a ban on yellow margarine that lasted 72 years. Wausau, a city in Wisconsin, last year lifted it's 50 year ban on snowball fights. In 1972, George Carlin was arrested at the Summerfest grounds in Milwaukee during his performance of "Seven Words You Can Never Say on Television". | |||
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| Get my pies outta the oven!  |
Actually they taste better with a LOT of salt in them. I worked in a scratch bakery in the late 90's that had a delicious chocolate chip cookie and the secret was a couple shots of strong espresso and a kind of shocking amount of salt! Back to the butter, OP you know you can make your own butter and it's not hard to do. | |||
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Member |
Our local grocery store carries hand churned butter from Amish country. Kerry Gold is good stuff, but this is just better butter. | |||
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| Member |
It's all kind of relative - when I said "just a bit of salt" what I really meant was enough salt there is just a bit of saltiness left in the finished cookie. To me, in the recipe I've been refining for a couple of years, the sweet spot for a batch with around 2 cups of flour, 2 sticks of butter, and 1.5 cups of sugar (maybe 20 cookies) is in the 2-3 teaspoon range. Much less and it might as well not be there, much more and the cookies become unpleasantly salty for some people. A different recipe might benefit from more or less salt than that, the balance of other flavors in the cookie affects how much salt tastes right. On a per-cookie basis, that works out to a decent pinch of salt per cookie. | |||
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Spread the Disease |
This is my go-to. ________________________________________ -- Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past me I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain. -- | |||
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Member |
Breakstone’s tub “There is love in me the likes of which you’ve never seen. There is rage in me the likes of which should never escape." —Mary Shelley, Frankenstein | |||
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Member |
I sampled Butterboy at Wegman’s. They had it with a crusty bread. Holy cow good. Yellow smooth salty crack. Kerry gold tastes like what I though butter was as a kid. Land o Lakes and Breakstone. Those brands were a treat compared to the “GNC” white box. For me Kerry gold has flavor compared to those today. | |||
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Member |
Damn it, because it this thread, I went to Costco and got that Keerygold. It was the most expensive butter I've ever bought. Can't wait to try it on that Cheesecake Factory wheat bread that I got there as well. I normally get the local dairy brand. | |||
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| california tumbles into the sea |
Prices just went up due to tariffs. I stocked up before - think it was around $2 for half a pound / 8 oz. | |||
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Baroque Bloke |
When I was a kid in MO, yellow margarine was illegal there too. So the stores sold white margarine that was packaged in a flexible plastic envelope. And it also contained a half inch “pill” of orange dye. While the margarine was room temperature, the dye could be worked into the margarine, producing natural looking yellow margarine. Took about ten minutes to get it worked in. Serious about crackers | |||
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| Savor the limelight |
That's fantastic.  | |||
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| Member |
Ok, tried it this morning. I ate it side by side with my go to local dairy butter. I ended up eating 4 portions of CF wheat bread for the taste test. It is very good indeed. It costs almost 2.5x my regular butter though. | |||
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Member |
"Very good indeed?" Damn. I started the thread but I'm still stuck at home and can't buy the KG/Isigny/Smjor butters yet. "Wrong does not cease to be wrong because the majority share in it." L.Tolstoy "A government is just a body of people, usually, notably, ungoverned." Shepherd Book | |||
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Member |
Bulletproof coffee. *Unsalted* butter though. Try some cocoa in it too. Year V | |||
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| Freethinker |
Minnesota as well. I don’t recall ever seeing the white margarine and dye, but I heard about it from my mother. ► 6.4/93.6 ___________ “We are Americans …. Together we have resisted the trap of appeasement, cynicism, and isolation that gives temptation to tyrants.” — George H. W. Bush | |||
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