lstormhammer Posted September 30, 2004 Share Posted September 30, 2004 Hey all. So I was enjoying dinner last night after my Tri-Weekly workout when my favorite Chef comes on the TV and starts going off about butter. He mentioned something called 'European' butter, which aparantly has cultures and stuff in it, and it piqued my interest. Has anyone had experience with this stuff? I know I can get it at the local Tree-huggin' hippie-mart, so I thought I would put the word out and see if I can get responces. --And I'm not dead, just busy as a bee. --LSH Quote Link to comment Share on other sites More sharing options...
Stern Kestrelmann Posted September 30, 2004 Share Posted September 30, 2004 --And I'm not dead, just busy as a bee. --LSH Good to know Jay... Hope things settle down for you. SK Quote Link to comment Share on other sites More sharing options...
CripDyke Posted September 30, 2004 Share Posted September 30, 2004 never heard of it. And i shop at the local Hip-E-Mart. i guess that's what comes from being allergic to Dairy. Quote Link to comment Share on other sites More sharing options...
Spartan6 Posted September 30, 2004 Share Posted September 30, 2004 I got some butter over in Germany and it was definitely richer and more flavorful. I might be wrong but I think it's because it's not homogenized or pasteurized. Quote Link to comment Share on other sites More sharing options...
Enchantra Posted October 1, 2004 Share Posted October 1, 2004 Sounds like a cross between Yogurt and butter. Good to know you aren't dead too. Quote Link to comment Share on other sites More sharing options...
Leech Posted October 1, 2004 Share Posted October 1, 2004 *Pokes head up above the rampart* Did someone call for the friendly neighbourhood Briton?? :o) I'll be the first to admit that the bread, milk and butter you find in shops in the US (the ones I've patronised anyway) is, for lack of a more apt phrase, complete and utter crap :o) Seriously though, for a start the butter in the US seems to be white, or close to it, and it has the taste of recycled cardboard (don't ask) and the consistency of of something that is solid at room temp. I'm not 100% sure what Jay's favourite chef was talking about, but I do know that butter is a rich yellow, is creamy and absolutely great on toast, muffins, crumpets, scones (yuk!) and potatoes. Granted, it does take a while to thaw to a good spreadable consistency but nowhere near as long as the white stuff you get with your roll in the States :o) Quote Link to comment Share on other sites More sharing options...
Enchantra Posted October 1, 2004 Share Posted October 1, 2004 I'll be the first to admit that the bread, milk and butter you find in shops in the US (the ones I've patronised anyway) is, for lack of a more apt phrase, complete and utter crap :o) The White stuff that you get with your rolls here in the US is not what I would call butter. I've had real butter here in the US. I can buy it at the store. It's yellowish, alot creamier and very spreadable at room temperature or even direct from the refrigerator. If you were out at a restaranut that is why you got that white obnoxious stuff. If they served you white bread I can understand why you would hate it. The stuff is nasty. Next time you ever get over here ask for whole grain bread, THAT is real bread. I don't know what variety of milk you were served so I cannot say for certain on that, but with whole, 2%, 1%(Referrs to fat content) and skim milk(non-fat) to choose from, maybe they served you something that you are unfamiliar with and the various varieties of milk do have different flavors. Now if you grabbed those little disgusting half/half things from the tray on your table and thought those were real milk, then I would think they were nasty too as they are meant to make your tea or coffee creamy, not to be drank. Quote Link to comment Share on other sites More sharing options...
Smokin' Posted October 1, 2004 Share Posted October 1, 2004 I'm not 100% sure what Jay's favourite chef was talking about, but I do know that butter is a rich yellow, is creamy and absolutely great on toast, muffins, crumpets, scones (yuk!) and potatoes. Granted, it does take a while to thaw to a good spreadable consistency but nowhere near as long as the white stuff you get with your roll in the States :o) And it is THE best thing for frying bacon and mushrooms in! Tommy. I can hear your arteries hardening from here..... Quote Link to comment Share on other sites More sharing options...
Lars Porsenna Posted October 1, 2004 Share Posted October 1, 2004 If you ever come to the US and want GOOD bread, hunt down your nearest Italian bakery....mmmm good! Damon. Quote Link to comment Share on other sites More sharing options...
Unglef Posted October 1, 2004 Share Posted October 1, 2004 I think dairy products in Europe have a higher fat content, that's why they taste better. Quote Link to comment Share on other sites More sharing options...
styates Posted October 1, 2004 Share Posted October 1, 2004 Fat GOOD!!!!!!!!! Quote Link to comment Share on other sites More sharing options...
FuzzyIzmit Posted October 2, 2004 Share Posted October 2, 2004 I dunno. I perfer margerine myself, because I was brought up on it. I havent been able to afford Country Crock for two years now **sniff sniff** Quote Link to comment Share on other sites More sharing options...
Enchantra Posted October 2, 2004 Share Posted October 2, 2004 I dunno. I perfer margerine myself, because I was brought up on it. I havent been able to afford Country Crock for two years now **sniff sniff** The key to affording it: Watch for coupons! I'm serious. I took Mon Grocery shopping tonight. I paid for all the groceries. The original total was around $110. After coupons it was almost $89. Of course in paying for the Groceries I am now close to broke again after only getting paid this morning. But one has to eat and since they didn't have any cash and I just got paid, I volunteered and bought groceries so we could all eat till Mom gets paid again. I know the stores around here run coupons frequently on things like MArgarine. Check the ones out where you are, especially the Sunday paper. Quote Link to comment Share on other sites More sharing options...
Spartan6 Posted October 2, 2004 Share Posted October 2, 2004 It's a type of margarine thats pretty tasty. Quote Link to comment Share on other sites More sharing options...
Vinny Posted October 2, 2004 Share Posted October 2, 2004 Nowadays, the only butter (or butter-like) substance I eat is "I Can't Believe It's Not Butter"... For all I care, it's good enough for me. Quote Link to comment Share on other sites More sharing options...
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