Wine Spectator Online Wine Spectator Forums Dining and Cooking What is the best butter you have used?
Wine Spectator Forums Dining and Cooking What is the best butter you have used?Page 1 2
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Yeah, Plugra isn't mass-produced.
 Just one more sip. |
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Did I mention Plugra at all? Your need to be a jerk at all times sure makes you often look stupid. "A government big enough to give you everything you want, is strong enough to take everything you have." Gerald Ford |
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"I can tell the difference between butter and I Can't Believe It's Not Butter." - Homer Simpson
"It's easy to grin, when your ship comes in, and you've got the stockmarket beat, but the man worth-while, is the man who can smile, when his shorts are too tight in the seat." -Judge Smails |
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Sounds like winter in Vermont is getting under somebody's skin.  Sounds like your knowledge of butter exceeds only your knowledge of wine. But there is hope for you.Just one more sip. |
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Speaking of butter; how about some buttered popcorn?
__________________________ Alta is for skiers! |
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Nice, Board-O.
Just FYI to you and the gen-pop here ... I thought it would be really fun to join these boards and did so hoping to learn a lot. I mean really -- I felt like there would be so much fun stuff to read and nice people who would answer questions. And there are. Some really nice people have responded to my questions and emailed me. Thank you for that.  But there's also a lot of garbage attitude like what you posted above. I wonder if it makes you feel better about yourself to roll around reminding people that you consider them unrefined slobs all the time? If I had a lot of knowledge, and I (supposedly) loved food and wine, and had wisdom to impart, I'd probably take an approach that was a lot more welcoming, so as to encourage people to broaden their skill set. I'm not taking some big stand. If I don't like it here, I don't have to post here. But I hope those of you who are just SO put out by the rest of us find some way to carry on. You sure are tedious. |
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ROFL! It sure is good to lead by example! Talk about absurdity and slapping your own face. ____________________ An intelligent man is sometimes forced to be drunk to spend time with his fools. - Hemingway |
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I agree it's great to lead by example.
I've read a lot of arrogant crap here. It's disappointing. And I'm happy to say so for those who are less as comfortable speaking freely. Big sad blue faces all around that you and I won't be pals.  |
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I know I'll miss you.
Just one more sip. |
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<going to refill popcorn bowl>
__________________________ Alta is for skiers! |
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Well, this is your life, what with 20K posts and all.
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since it was brought up and i was bored. Board-O from Oct 18, 2001- feb 28th 2008 averages 8.64 posts a day |
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The best “fat” I have enjoyed was straight lard from a huge tub that my best friends mom used when making chorizo and eggs when I was a kid. Sooo bad but soooooo good.
“What is the soup du jour?"...It’s the soup of the day..."Mmmm, that sounds good, I’ll have that” - Lloyd Christmas |
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Isigny rock salt butter in Normandy is great!
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When I made the turducken, the sheer amount of fat that dripped off the three birds was incredible.
But so was all the lard used to cook afterwards, not to mention the broth, that jelly like stuff. |
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Does it have more acidty than a regular butter? ------------------------------ "All men will hate you because of me, but he who stands firm to the end will be saved." Matthew 10:22 www.winetarget.com |
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40 posts on butter. We are truly effed up.
PH |
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I don't think so, just a different flavor. It's been a while. The market where I bought it doesn't currently carry it. Just one more sip. |
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Too funny!!! |
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Plugra, I agree.
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Sorry - no butter brand comment from me. I have to sneek "real" butter in the house.
Pogg - welcome - where are you located? You are a savvy Bordeaux buyer indeed!! - James Suckling |
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Ponte Vedra, Fl. Shame about the butter. Maybe you can convince the butter police that a nice glass of red wine will clean the bad mojo out of the blood. Worth a try. Chose Plugra because you can find it pretty much anywhere. For those that don't know what butter is it is animal fat, milk solids, water, and somtimes added salt. Try to stay away from the salted kinds if using to finish sauces. Could make your dish salty. |
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We'll give it a try (Plugra). I know you are in PV: I can read
. I meant more specifically or your resturant. There are many wine lovers here.You are a savvy Bordeaux buyer indeed!! - James Suckling |
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Truly fresh butter changes color with the seasons - depends on what the cows are eating. The difference between genius and stupidity is that genius has it's limits.. |
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