Butter or Margarine?
- Thread starter millah_22
- Start date
Gator women. They’re all revolting.
She had the tail of her pancreas and her spleen removed. She no longer produces the enzymes needed to digest fatty foods, like butter, without great discomfort.
There is only one animal on this planet that will eat margarine. No other creature recognizes it as food. It’s just soft plastic.
Get that pinko commie French shit outa here. Real Americans eat real American butter. 'Merica First!!No joke, my wife and I did a taste test of butters available in Tallahassee through Publix, Trader Joe’s, ALDIs, Fresh Market, and Whole Foods as well as all that we could order from the GourmetFoodStore.com (we do three or four shipments a year of caviar, cheeses, butter, truffles, foei gras, preserved sausages etc from there). We only taste tested pure salted forms of the butter, no flavored butters. We did a pure head to head and put it on plain potato bread Toast. Our results were
1) Echire - 10/10
2) Isigny Beurre de Barratte - 9.5/10
3) Lescure - 9/10
4) Banner - 8.5/10
5) Cabot Creamery 7/10
6) Amish Country Butter Roll 6.5/10
7) Vermont Butter and Cheese Company Cultured Butter 6/10
8) KerryGold 6/10
9) Plugra 6/10
10) Lurpak 6/10
11) Tillamook 5.5/10
12) Vital Farms 5.5/10
13) Countryside Creamery Pure Irish Butter 5.5/10
14) Land O’Lakes 3/10
15) Trader Joe’s Cultured Butter 3/10
16) Breakstone’s 3/10
17) President 2.5/10
18) Publix 2.5/10
19) 365 2.5/10
After the taste test and then eventually using all of the above butters, we have decided to always keep on hand 3 butters for different purposes. We now always keep Echire on hand for when we are using a small amount and want the taste of butter mostly undisturbed as it’s amazing. We also always keep on hand Kerry Gold because you can buy it cheap in bulk at Costco and while not amazing by itself, it has significantly more and better flavor than the store brands and is good for sauces or dishes where you need a lot of flavor and mostly want the butter to be the main flavor. And then we have Publix which tastes like nothing but fat but its flavorlessness is good for baking and sauces where the butter gets overpowered with other flavors you want to be up front. So in other words we use Echire to add to already made bread and pastries plus toasts, grilled sandwiches, vegemite sandwich etc…. We use Kerrygold in otherwise unflavored or mildly flavored breads and pastries and butter forward sauces like scampi and picatta. And just use Publix to make flavored cakes and strongly flavored sauces like Buffalo.
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Margarine is poison.
Being a private chef, I use a lot of butter. I mean a lot. I use so much that I now buy it by the 5 kilo basket. I have a supplier that can get me this fancy French butter that I use for almost everything. I go through it quick enough that I leave it unrefrigerated, sitting on the counter.
Being a private chef, I use a lot of butter. I mean a lot. I use so much that I now buy it by the 5 kilo basket. I have a supplier that can get me this fancy French butter that I use for almost everything. I go through it quick enough that I leave it unrefrigerated, sitting on the counter.
I use earth balance organic whipped buttery spread because I have a woke plant based diet.
Growing up we left a stick of butter sitting out on the counter in a butter tray 24/7. Best thing ever.
After about two weeks, the butter starts turning. At least that's what I've found in this part of Texas.
There is kind of a Magat version. Number 4 on my list and in the first tier before there was a noticeably large gap in flavor is Banner. It’s made in Magat friendly Atlanta Georgia but done in the same method as Echire and Isigny (ie a higher butterfat milk than American Jersey cow milk that is from hormone free cows raised on grass not corn is first allowed to mature or “sour” for several hours before it’s made into butter). All of the butters made that way have significantly more and better flavor than the middle tier like Kerry Gold and are miles tastier than the big store, store brands.
Don't think that tallow and jam on your toast in the morning sounds appetizing.
