quote:

Originally posted by konata88:
5 pages on butter.

Foodie threads on SigForum generally have good legs.

quote:

Originally posted by ergoproxy:

LOL, guns and butter!

"Get some damn grease!"

quote:

Originally posted by straightshooter1:

We usually grab what ever-Publix, Land O lakes, President Kerry Gold-just depends on what's on sale.

I must say that I can't tell bit of difference between them.

But I don't generally eat toast, so I use butter to cook with, or on freshly cooked vegetables like corn or peas or... and especially when I cook ribeye or chuck eye steak.

Agreed, for the way that you use it, you probably won't notice subtle differences. In that case, if there is an Aldi near you, you might want to try their house brand butter. Probably the lowest cost that you can find on a regular basis. I use it for cooking, it's just fine for that, and it's not really bad on toast or sandwiches.

I seem to remember that Aldi carries KerryGold and maybe another premium brand. Never tried those, but I will pick some up on my next visit and see if I can tell a significant difference in taste.

I cook fresh pastured eggs in kerrygold butter with sea salt. I usually put a pat on the eggs after cooking also. Fantastic.

Kerrygold also has some really good cheeses.

Of course, with a decent mixer and some heavy cream, you can make your own butter....

quote:

Originally posted by flesheatingvirus:
Of course, with a decent mixer and some heavy cream, you can make your own butter....

You also need really good, cream heavy whole milk from grass fed cows to make good butter. I think in Ireland the give them some Guinness at the end of the day to help them relax, but that might just be a wive's tail.

quote:

some Guinness at the end of the day to help them relax

Works for me, but I'm not sharing with the cows. I don't care what the old wives say.

Just tried Lurpak butter as I found some locally. Not bad. Kerrygold is standard at my house, but I think I'll try a few others in addition to Lurpak just because I can.

quote:

Originally posted by konata88:
Butter recommendation - for toast

I prefer a nice Dom Perignon or any good champagne. Even a sparkling wine will do if you're with the in-laws.

I never heard of KerryGold until I read this thread some time ago. I never expected to see it in this small town, but one of the stores had it, so I bought it. My normal butter is Umpqua. Not sure if it is available in other states. Made a piece of toast. Cut it in half and put KerryGold on one half and Umpqua on the other half. The Umpqua was leaps and bounds better. At room temp, the KerryGold stays much softer than the Umpqua. I wasn’t impressed.

quote:

Originally posted by wingspar:
I never heard of KerryGold until I read this thread some time ago. I never expected to see it in this small town, but one of the stores had it, so I bought it. My normal butter is Umpqua. Not sure if it is available in other states. Made a piece of toast. Cut it in half and put KerryGold on one half and Umpqua on the other half. The Umpqua was leaps and bounds better. At room temp, the KerryGold stays much softer than the Umpqua. I wasn’t impressed.

Then you HAVE TO CLICK ON THIS LINK!!!!!!

https://www.umpqua.com/bread-nbutter/

quote:

Originally posted by wingspar:
At room temp, the KerryGold stays much softer than the Umpqua.

Kerrygold is softer because it has a higher milkfat content (and correspondingly less water), which is the main distinction between European or European-style butter and normal American butter.

Pure milkfat (clarified butter or ghee) is liquid at room temperature.

There's been a run on bread - even though staff say "the bakers are all in the area, they have plenty of flour, and we're getting deliveries regularly ..." and there's been a run on Kerrygold. So I'll try Plugra