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Wirelessly posted (beckoa's PWP wonderous poster: BlackBerry9000/4.6.0.297 Profile/MIDP-2.0 Configuration/CLDC-1.1 VendorID/102)
Originally Posted by jackal
Originally Posted by Mongah
(Post 12700771)
Kerrygold salted pure Irish butter. I believe 8 oz is usually about 5 bucks here but honestly I don't look at the price. I am a cook and you can really tell the difference cooking with it, especially in sauces. I pretty much only use it for cooking though. For toast and other stuff I usually just use Land O Lakes or something like it.
It's somewhat reasonably priced at Costco, though they don't always carry it. If yours doesn't, bk3day, or you're not a member, come visit me and I'll stock you up! :D |
I'm partial (but by no means any kind of expert) to either Cabot or Parmigiano. That's right, the stuff that comes from the same cows/farms as Paramsean Cheese. The latter costs an arm and a leg in the US and my mom thinks the flavor is too strong. She prefers Lurpark or another brand (can't think of it).
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Originally Posted by number_6
(Post 12722004)
The best hand churned butter is sold at Victoria Market. Useful for those living in Melbourne, but not for the rest of the world. The flavour is phenomenal.
I thought you'd found an artisanal butter at a farmer's market, which would be another step up. Or has Curds and Whey started selling more butters? Audrey |
I second Jamoldo's comment about the parma cheese. It is quite strong and not great for cooking or making sauces with, but if you just toasted some bread, it is great.
I remember when I ate at Per Se in 2005, they places two kinds of butters at our tables. One was from New Jersey and the other from Vermont and one was much paler in color than the other (can't remember which was which). Needless to say, at that price point, both were fantastic on the mini-baguettes. |
Just checking in after a 2nd trip to Paris.... this time I brought back Pascal Beillevaire's demi-sel (croquant)
fwiw, IMO this definitely beats out the Échiré I brought back last fall. Also , I stopped into Dean & Deluca today (the Soho location) & was surprised to see Échiré for sale. I don't ever recall seeing it for sale anywhere else in NYC I also stopped at DiPalo's in Little Italy and they sell some fancy Italian butter that did not appear to be a Parma butter. Sadly the name escapes me but it was wrapped in paper (not foil) and had a lot of english copy on the wrapper. |
My favorites:
1) local farmers production in Normandie, which I'm prone to freeze and bring to whereever I am going; 2) local farmer production whereever it happens to exist when I'm there; 3) commercial alternative Lurpak, because it sometimes is the best I can find. |
My grandma's homemade butter and then Weihenstephan from Bavaria in Germany.
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@bk3day... have you tried Bordier? Mmmmmmmmmmmmmm!
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Anchor (#1) and Kerrygold (#2). My wife feels the same way and is desperate to do an Anchor butter factory tour the next time we are in NZ!
KiwiPanda |
That was on my "To Get" list but the day got away from way me & I never got the chance to get some. Next time......... or maybe someone going to Paris this fall can pick me up a slab?????? ;) |
Originally Posted by bk3day
(Post 13976257)
Sadly no :(
That was on my "To Get" list but the day got away from way me & I never got the chance to get some. Next time......... or maybe someone going to Paris this fall can pick me up a slab?????? ;) |
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Originally Posted by missydarlin
(Post 13993317)
It makes me sooooo happy to know that I have some in my fridge :) Only thing though...I'm afraid it'll get lonely. That's why I was looking for some Bordier to keep it company. |
Domestic/USA=Cabot or Vermont- It's the only domestic butter I've found that's close to European butter. Sometimes hard to find on the West Coast, so when I see it in the South or East when traveling, I but 3-4 pounds, zip lock, and put in my luggage to take home and freeze (as suggested elsewhere here)
Cabot Cheese European=Kerrygold- Given I have not tried all of the Italian/French butter mentioned here, Kerrygold is easy to find in the US and definitely has the natural golden tinge that makes it stand out...not to mention the flavor/texture. Kerrygold If you do much cooking and baking, having unsalted butter is essential, as this way YOU control the amount of salt you put in the food. If you're just using this for putting on toast or as a condiment, salted is fine. |
On my way out of the Essex Street Market (where I bought the seriously delicious and crack-like, addictive best buttercrunch I've ever had, http://www.roni-sue.com/catalog/prod...products_id=31)
sorry, back on point :eek: .... I spied a butter (Evan's Farmhouse Creamery) that I had never heard of. Since my fridge is still stocked with my stash from Paris, I passed it by. Despite that, I was intrigued and in checking them out on the web, came across this list from Saveur of their "30 Great Butters" that I thought to share. http://www.saveur.com/article/Techni...-Great-Butters |
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