Let's talk BUTTER!

However I was more interested in some really creamy brands that give a really creamy taste to the dish. Anyway, I understand that your choice is probably healthier than mine. But since I use it so little I feel that I can endulge once in a while.

has there own brand i buy that unless the magor brands close to price

Quick and easy and plenty of flavor. If I want the consistency of butter it's often that with a little corn oil added.

I almost never put butter on bread, but I keep a little butter in the house for cooking. We probably don't buy more than a pound or two a year.

I'm not in the mainstream in my views on this. Personally, I suspect that butter and lard are healthier choices than solid margarine or shortening. Not that butter and lard are healthy, more like they are less unhealthy.

Julia Child says about butter in her book about French Cooking: "It has recently become a habit in America to call unsalted butter, "sweet butter"; there is an attractive ring to it. But technically any butter, salted or not, which is made from sweet, unmatured cream is sweet butter."

An interesting thing is that in Spain for example, they rarely use butter or margarine. When walking into a breakfast bar they serve you a toast with olive oil and if you want garlic rubbed on it they give you that. My Dad always has a toast with garlic, olive oil and parsely in the morning!

... came in a 2-pack, thicker bars, gold foil wrapper. Very good. Almost as good as my favorite butter which is Stew Leanords brand. (That is a dairy chain originated in CT but has some locations in NY now, probably not available by you). That butter has no equal. The first time you use it out of your fridge you will check to see if the temp setting has been changed because it is soft -- but doesn't turn to mush when brought to room temp.

For cooking, I prefer the basic uncreamy butter -- any brand will do, store brands are sometimes best there. Less "stuff" and the taste is in the fat when using it in this manner. I save the good butter for baking or eating. A tiny pat of a really creamy butter on green beans is transforming!

Evie

I'll bet there are many many here After all, what are you gonna do with those drippings? Throw them away?!

I'm a big fan of the real butter. The amount of crap fat mixed in with prepared foods outstrips the 3 grams of fat in a pat of butter that can give uncomparable flavor to a whole big bowl of greenbeans.

I gave up butter entirely my senior year in high school and really didn't miss it. Later I used the occasional butter substitute (low fat low taste stuff, never "real" margarine) but those never got me.

When I started to use butter again I found it immensely enjoyable in very small quantities.

The only thing I overdo butter on is corn on the cob. But even there, the butter that drips off and soaks into the paper plate probably far exceeds the actual amount I ingest.

I don't cook with it much at all. Except for carmelizing onions and sauteeing mushrooms. For the rest oil will do.

Evie

When I have fried bacon I take the dripping and freeze it for flavoring other dishes! It is absolutely awesome for the mouth and not so awesome for the arteries... OTOH one has to endulge once in a while!

LOL.

While I think it is very good on bread, I doubt it is good for cooking. But since I never used it, I don't know.

As far as cooking goes,i use it for eggs.It don't burn as fast as real butter.

Of course there are exceptions.

sauteing mushrooms or onions for certain dishes,such as chicken or veal marsala.

Noodles or pasta with fake butter doesn't go over to well,but we cheat and do I can't beleive and real butter 50/50

Well,what can i say about corn on the cob,MUST be real butter.The real butter she gets is breakstone.

Tom