'Eurpoean' butter.

[Darkstar]

Maybe it's my paranoia speaking, but from what I've been hearing about English Cows, aka the producers of English Butters, I'd stay far, far away from that stuff.

I just recently listened to a show about what Mad Cow Disease actually does to the human body if contracted...here's a teaser. Imagine your brain slowly turning into cauliflower...where's the vomit smiley?

 

There's no evidence yet stating that MCD can be spread from a cow to its milk to butter to a human consumer, but think about it...would you breast feed from an AIDS patient?

 

I'll take the white stuff from America any day over butter from the UK.

[jenova]

Maybe it's my paranoia speaking, but from what I've been hearing about English Cows, aka the producers of English Butters, I'd stay far, far away from that stuff.

I don't think there's mad cow disease in Britain anymore...

 

I definitely wouldn't be afraid of British milk even if there was. it still sounds very unlikely that you could get Creutzfeldt-Jakob from drinking cow milk though I'd probably stay away from brains, eyes, spinal cords, and intestines

 

I must admit I'm not really a fan of American butter either. Fortunately the super market where I show sells Danish butter

[smokingwreckage]

Okay. I had this European lecturer. Not sure where he was from. Holland?? Anyhow, UK style butter is SALTED. The other kind is actually SWEET instead. I have no idea what the other differences might be, or how many different kinds there are.

 

 

 

Frying OTOH must be done in olive oil. Mmmmm, olive oil. I had these chicken thighs (allegedly chicken thigh "cutlets") tonight, wrapped in foil with garlic, olive oil and lemon juice, then barbequed really hot, they came out browned and juicy and tender *drool*.......

 

I might make an exception to the olive oil rule for sweet things, but then again, maybe not.

[Leech]

The Us has higher incidences of Mad Cow Disease than the UK does at the moment, and there's still no evidence to link mad cow with CJD. There's scare mongering rife in the press but there's no links that any scientist who's looked can find.

 

Enchantra, I've actually tastes most of the butters and breads you've suggested and I still think they're pap. The half and half in the little containers is really crap, but general milk still tastes funny - I know the difference between skimmed, semi-skimmed and full fat and none of them tasted right. The milk in the US has a strange medicinal taste too it, almost as if it's been pasteruised too much.

 

Some britisg butters are salted, but not all, and those that are tend to have unsalted variants anyway. But margerine is also salted, but it does seem to have an almost too creamy taste, and you can taste the chemicals they use to make it spread.

 

I'll stick to proper butter, made from whole fat milk with just a pinch of salt. It's good on bread and lots of other nice things, and it can be the difference between a good sandwich and a poor one.

[vejlin]

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.

I still remember the first time I visited the US, and the product called "I can't believe it's not butter". That has to be the worst product name ever.

YES I can believe it's not butter:

1 it doesn't have the colour of butter

2 it doesn't have the smell of butter

3 it doesn't have the consistency of butter

4 it definitely doesn't even taste remotely like butter.

 

Kim

 

EDIT: BTW I'm from Denmark.

GO DANISH BUTTER

[FuzzyIzmit]

HIV is a virus, MCD is a prion (ei small peice of protein)...I am not sure about transmittence, but they are not the same thing...it would be like comparing apples and oranges as the old addage goes. HIV invades a cell and makes it into an HIV factory, the prions are like little grains of sand that actually scrape away at your neural tissue mechanically, which creates the holes. Your body is naturally filled with prions, some good, some bad...

[Darkstar]

I am not sure about transmittence

That's all I was referring to. I know they're different diseases. And the word's not out on whether it could happen that way or not, through transmittance I mean. I wasn't comparing the two diseases, only the methods through which they can be potentially acquired.

[Mourningcloud]

back to originaL topic: there iS a similar product my family uses here in the US-its called (or rather made by) Brumell and Brown -Butter With Cultures (and i dont mean off broadway musicals and african drum solos). its rather tasty, then again i was raised on good old american ...ahem, "its not butter!" (picture little kid with imperial crown and hear the trumpets sound the "dun dun dun DUNNNNN!")

[vejlin]

Ok, I'm sitting here with a bar of Danish (European) Butter. Under ingredients it says:

Highly Pasturized cream

Made "sour" using milk-acid cultures

salt.

 

I've translated this from Danish so it might sound a bit weird. Someone with English as a main language, and knowledge about dairy, might figure out the propper English names for "Highly Pasturized cream" and "made sour using milk-acid cultures".

 

Kim

[Froggy the Great]

Sounds like a creamier version of the American "sour cream".

[Cade]

I generally prefer extra virgin olive oil for most things people would put butter on and for cooking.

 

One exception, fresh, whipped garlic butter. I love garlic butter.